After much previous hype, I’ve finally re-entered the homebrew ring. (First time since 2005) And given the new digs in Irvington and recent growing group of homebrewers we have put together the time seemed right. So here it is, the basic info on the first batch of what I’ll tentatively call the Naptown Ale Works:
St. Pat’s Harbourfront Golden Ale – Batch 1
Grain Bill: 12 lbs in total: Maris Otter, Bries 2-Row Pale, Rye Malt, Crystal.
Hops: Mt. Hood and Glacier Pellets.
Yeast: Danstar Windsor Ale Yeast (Dry)
Mash Temp: 158 F
Total Boil Time: 90 Mins
Original Gravity: 1.056
Est. Final Gravity: 1.015
Est. ABV: 4.3%
Total Grain to Drink Time: 4 – 4 1/2 weeks
The idea of this beer was to make a higher end clone a traditional golden Canadian Ale (ala. Molsen Golden). The name is meant to honour former NHL Head Coach Pat Burns and the Toronto Area (because of my found memories of drinking beer and a watching Hockey Night in Canada). The mash conversion seemed wonky with the original gravity feeling a little on the low side. It is currently in a secondary fermenter and in total the conditioning time in the secondary will be able two weeks. Then it’s bottle time. An old school English Mild Ale (with a recipe from 1783) is on-deck. I’ve a free primary fermenter, so I might bust that out soon.