This is another kitchen sink beer, clearing out some malt and hops. In terms of overall goals, I aimed for a session beer with a bit of malt character, and hops that were present but not overpowering. The recipe is a mix of English and American ingredients, with Windsor yeast and citrusy American hops. I did a “Short and Shoddy” approach (ala Brulosophy), with a 30 minute full volume mash and 30 minute boil.
The name honors the recently named Adalatherium–an unusual mammal that lived in Madagascar around 70 million years ago. The skeleton used to sit across the hall from my office in grad school, and I spent more than a bit of time in the original field area as a student. In Malagasy, “adala” means “crazy”, and that also seemed to match up with the scattershot blend of ingredients here.
Adalatherium Pale Ale
- 6.75 lb. Maris Otter malt (Crisp)
- 2.75 lb. Superior Pilsen malt (Great Western)
- 0.5 lb. Vienna malt (Great Western)
- 0.5 lb. crystal 40 2-row (Great Western)
- 0.85 oz. Warrior hop pellets (15.8% alpha), 30 minute boil
- 1 Whirlfloc tablet, 5 minute boil
- 0.5 oz. Simcoe hop pellets (13.6% alpha), 5 minute whirlpool
- 2 pkg. Windsor yeast (Lallemand)
- 1 oz. Citra hop pellets (12% alpha), dry hop in keg
- 1 oz. Mosaic hop pellets (10.9% alpha), dry hop in keg
- 1.048 o.g., 1.013 f.g., 4.5% abv, 36 IBU, 7 SRM
- Infusion mash, 156° for 30 minutes, full volume
- Claremont tap water adjusted with lactic acid and mineral additions, to achieve calculated water profile of 56 ppm Ca, 24 ppm Mg, 94 ppm Na, 107 ppm sulfate, 110 ppm Cl, 210 ppm bicarbonate, 172 ppm Alkalinity
- I mashed in with 8 gallons of unadjusted tap water at 161° and 0.5 tbs. of 88% lactic acid, to hit a mash temperature of 155°. After 30 minutes, it was down to 154°.
- I vorlaufed, and collected the runnings, with 6.6 gallons into the kettle and a gravity of 1.046, for 77% efficiency.
- As I brought the runnings to a boil, I added 3 g of epsom salt and 2 g of gypsum.
- I boiled for 30 minutes, adding hops and finings as in the recipe.
- At the end of the boil, I added the Simcoe hops and whirlpooled for 5 minutes, before chilling.
- I chilled down to 75° or so, and transferred to the fermenter (with aeration). Once the fermenter was down to 66°, I pitched the yeast.
- Starting gravity was 1.052. I brewed this beer on 3 May 2020.
- After 6 days at 66°, I pulled out the fermenter and let it finish at ambient temperature.
- I kegged the beer on 30 May 2020, adding the dry hops in a baggie and 3 oz. of corn sugar (in a cup of boiling water). I sealed the keg, added a bit of CO2, and let it condition at room temperature for 2 weeks.
- Final gravity was 1.013, down from 1.052, for 5.1% abv.
- Medium gold in color; after about 2 weeks on tap, it has dropped clear. The head is off-white and modestly persistent.
- Plenty of yeast character, with some definite pear ester alongside the hop aroma. The hops have a bit of tropical fruit character.
- Hop bitterness is moderately high, but well balanced against the malt. The malt comes through with a bit of biscuity flavor, which is pretty nice. I get a lot of the pear-like yeast esters, which almost swamp out the citrus note on the hops.
- Medium body, smooth finish without being biting. Moderate carbonation.
- Would I brew this again?
- If I did, I would steer clear of Windsor, and use US-05 or a similarly clean yeast. The yeast character on Windsor is interesting, but the esters clash with the citrusy, tropical notes on the hops. The malt bill is good, and I think makes a nice base otherwise. I would try this recipe pretty close to what it is, just with different yeast. I’m also disappointed by how Windsor clears, or doesn’t clear. It was a hazy mess when first on tap, and took two weeks to really clear up. I expected a bit more to drop out in the fermenter, and that just didn’t happen. The esters are super interesting, and I might poke at them for some other recipes, but as a whole I think I prefer Nottingham for my English ale needs.