Dave's Dreaded British Pale Ale

Beer Cam 1/4/97 9:10PM

The Beer Cam shows the Beer ready for bottling. This process will take about 2 hours. Then the bottles must age for about 10 to 14 days. Then it is time to pop a cold one.

This is my first attempt at home brewing. I received the homebrew kit for Christmas from my mother and father. Home brewing is a hobby I have wanted to get involved with. I like the taste of good beer and I hope this first batch taste good.

Updated 1/26/97 1:10PM -
Dave's Dreaded British Pale Ale was consumed on 1/26/97 during a Superbowl Party. I have saved 12 bottles back for Octoberfest this year. The beer log for this brew is now officially closed.

See Dave's Dreaded Online Beer Log for detailed information on this brew.

"Dave's Dreaded British Pale Ale"

1.	Did not use hydrometer
2.	7:30AM - 6.5 gallons of water added grains: Crystal and Chocolate Malt.
3.	Removed bag of grains at 168 degrees.
4.	Hard boil achieved at 9:29PM. Added the following - Light Dry Malt Extracts Amber Dry Malt Extracts Wheat Dry Malt Extracts Malto-Dextrin Kent Goldings Bitters Hops
5.	10:14PM - Added Irish Moss clarifier.
6.	10:19PM - Added Fuggles Hop Pellets for flavor.
7.	10:27PM - Added Willamette Hop Pellets for aroma.
8.	10:29PM - Finished boil remove wart from heat.
9.	Temperature is 210 degrees.
10.	Cool wart down to 75 degrees. This was achieved at 12:30AM 12/24/96.
11.	Transfer liquid from boiling pan to primary fermenter. (Liquid looks like dark tea)
12.	Pitch 2 packages of Ale Yeast (dry) at 12:32AM
13.	Mix Yeast into liquid at 12:44AM
14.	Close lid on the primary fermenter and place air lock on lid at 12:46AM. Primary fermenter was place in the garage temperature is a cool 55 degrees.
15.	12/24/96 - (Garage 60 degrees) No Activity.
16.	12/25/96 - (Garage 60 degrees) Yeast starts to work the liquid.
17.	12/26/96 - (Garage 60 degrees) Very good yeast activity.
18.	12/27/96 - (Moved to Bathroom 75 degrees) Very good yeast activity.
19.	12/28/96 - (Bathroom 77 degrees) Can see patches of beer through the yeast crust. Moved liquid from primary to secondary fermenter (carboy) and placed air lock in carboy. Beer looks great good rich amber color. Little yeast activity still in progress in carboy.
20.	12/30/96 - Good definition of beer and sediment. Clarity is good. Nice amber color.
21.	12/31/96 - Activity sill in progress in carboy. Beer needs to be flat.
22.	1/1/97 - Beer looks to be flat will check later today.
23.	1/2/97 - Beer is in my laundry closet great clarity and color. Still some yeast activity as is evident by the tiny air bubbles at the top of the beer.
24.	1/4/97 - Bottle brew. Nice color and taste. Good armoa. Temperature is 73 degrees. Mixed in 3/4 cup of corn sugar. Finished at 7:46PM Bottled 46 -12 ounce long necks.
25.	1/14/97 - Had Gregg Foreman at Foreman's check the beer. Looks & taste good but still need more time in the bottle
26.	1/25/97 - Sampled brew. Excellent flavor and taste.
27.	1/26/97 - Serverd 30 bottles of Dave's Dreaded British Pale Ale at Superbowl Party.
28.	1/27/97 - Put 12 bottles away for Octoberfest.
29.	1/27/97 - Beer log for Dave's Dreaded British Pale Ale is now closed.