This brew went pretty well with only a minor issue of sparging too much and getting slightly more of a slightly smaller beer.
My assistant brewer took the day off.
Some might say the grist for this beer is a bit 'muddy' with 5 grains but it took a long time to get it just the way I like it. I have always believed the biscuit malt brings in a hint of breadyness (if that's really a word) without being overbearing.
And you can't go wrong with Cascade and Amarillo hops. The Amarillo can be tough to get but the Cascade carries the beer anyway.
I matched the IBUs for each addition to a previous version of this beer that got a 44.5 at competition two years ago.
The total bitterness is on the high side for an American Pale but I think it matches the gravity pretty well.
I chilled the wort a bit lower than the 68 degrees I try to get to in cooler seasons to minimize heat picked up during the transfer to the fermenter. I mean if the garage is 80 degrees the beer is going to get a little warmer as it falls from the boil pot into the carboy.
I put the beer into the vault and set the temperature controller to 65. It won't ferment that low since the yeast will create some heat as it eats the wort and expells good tasting beer. But I have learned that during the first 48 hours of a vigorous fermentation the fridge needs to work a bit to keep the beer at the proper fermentation temperature.
I have high hopes for this beer.
I go through it so fast.
I'll need to start thinking about making it again about 2 weeks after its ready to drink.
There is an IPA and an American Brown to be made in the meantime.
Good beer to you.