Pale Ale Brewing Adventure [part 2]

24 Nov

My pale ales have completed their primary fermentation stages and are ready to be re-racked for their secondary.

The pumpkin ale has maintained it’s pumpkin aroma and a beautiful orange hue, however, we added a tablespoon of pumpkin pie spice for some added flavors.  A lot of this beer has been sacrificed to sediment, and after re-racking to a new fermentor we had what seemed like a half gallon left.

The 4 gallon batch of pale ale has gone it’s separate ways for the secondary: 1 gallon to become grapefruit ale, 1 gallon to be an IPA, and 2 gallons to remain pale ale.  The grapefruit flavor was added by means of a fruit extract.  We only added half of the container we purchased for fear of making our beer too bitter or overpowering.  The IPA got some wet cascade hops thrown in to impart some citrusy-hop flavors.  Lastly, the 2 gallons of pale ale was simply re-racked and left unaltered.  The secondary for this batch will add clarity to the beer, but probably not much of anything new as far as flavor.

After another week of fermenting these beers were ready to be bottled.  At this point sugar is added to the beer then it is capped and allotted time to carbonate.  The final result was 3 large bottles of our pumpkin ale, about ten beers each of the grapefruit and IPA variations and around 20 bottles of straight-up pale ale.

On the 30th our beer will be ready to drink.  At the time of bottling we tasted the IPA and the grapefruit ale.  The grapefruit ale was very interesting: the first sip tasted peppery and buttery, as you continued to sip, however, the citrus taste began to come through.  Over all this one was quite bitter and will hopefully take on enough sweetness during bottle conditioning.  The IPA was nice, the added hop flavors were subtle and the beer tasted balanced and not too overpowering.  I look forward to trying them all at the end of the month, look for a post on the results!

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