Bringing in the Spring Extra Pale Ale

Mountain Man Porter

In today's show, I make a Sierra Nevada Porter Clone Beer with a twist.

Ingredients
7 lbs American 2-row Pale Malt
1 lb Crystal Malt 20L
4 oz Toasted Pale Malt
1 oz Cluster Hop Pellets 7.1% AA
1/2 oz Kent Goldings Hop 5.8% AA
1 oz Cascade Hops 6.2% AA
1 pkg Wyeast American Ale II

Mash
* 8.25 qts. of 145° F Strike Water
* Add All grains with Strike Water for 30mins 130-135° F
*Add 4 1/8 quarts 200° F water to Mash Tun and let sit for 45 mins at 150 - 155° F
*Add 2 Cups 200° F water to Mash Tun and let sit for 15 mins at 158° F

Sparge - 4 1/8 gals water @ 170° F

Boil - 60 mins
*Add 1 oz Cluster @ 60 mins
*Add 1/2 oz Kent Goldings @ 60 mins

Chill & Pitch Yeast

Transfer to secondary - add Cascade
Condition cool 3 to 4 weeks

Notes:
Ingredient Cost - $18.36

Original Gravity = 1.042
IBU = 26
SRM = 30

4/19/12
Rack to secondary
Add Cascade Hops

5/3/13
F.G. = 1.008
4.5% ABV
Racked to Keg
----------------------------------------------------------------------

[ericdante]

One solution for your question. Use pure oxygen before you pitch your yeast. Also make a larger starter. Its not out of the question to buy two smack packs and pitch them into a large starter. You can also only put half of you wort into your fermenter, then in a couple of days, after the yeast has propagated, add the other half of your wort. The big breweries use an equation for pitch rate. 750k yeast cells x milliliter of wort x degree of Plato.

[hattrick]

if your big beer is worth all the time and effort you've already put into it, whats the rush? Just let it do its thing and leave it alone. if it didn't get down near far enough (stuck fermentation) pitch more yeast.

[cadman]

Just wondering why you are doing a protein rest, all of your grain should be fully modified.  I only protein rest when using wheat or corn etc.