Mmmm... supped a few of this classic, medium strong, (5.7%), India plae ale tonight. Hoppy, full and nutty. Lovely bottle conditioned pale ale.
Thinking of having a pop at something similar but only pedigree and one other in Graham Wheeler. Anybody got any good pale ale recipes I can adapt?
Marston's Old Empire
) an East Indian Pale Ale from the Teignworthy brewery brewed from especially kilned east indian malt, 6.5 % 
I recommend it B)
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QUOTE (Daft as a Brush @ Feb 26 2006, 10:56 AM) I've often contemplated a similar teqnique in the form of batch sparging, before I bought Phills Sparge Arm at least. Hitting 69 degrees for the second mash may be a little difficult as it will depend on the final temperature of the grains and the quantity of water required compared to what remains in the grains.
Looking at Wheelers hb book, apparently alpha-amylase works between 60-70 deg c and they convert startch to dextrins. Beta-amylase works best at 60, progressively getting "deactivated" as temperature increases. So accoring to him there would be more alpha activity than beta and like you said, more dextrins would be produced.
Interestingly enough he goes on to say that a highly fermentable wort of 70% maltose can be made by mashing at 60, then 70 degc and that drier lagers are produced this way. Pale ales, according to him are mashed at 65 deg.
By my reckoning mashing at 66 then 69 would produce a sweet ale with a lot of body and would probably be best matured over a long period (hence lots of hops).
It does sound yum.
Looking at Wheelers hb book, apparently alpha-amylase works between 60-70 deg c and they convert startch to dextrins. Beta-amylase works best at 60, progressively getting "deactivated" as temperature increases. So accoring to him there would be more alpha activity than beta and like you said, more dextrins would be produced.
Interestingly enough he goes on to say that a highly fermentable wort of 70% maltose can be made by mashing at 60, then 70 degc and that drier lagers are produced this way. Pale ales, according to him are mashed at 65 deg.
By my reckoning mashing at 66 then 69 would produce a sweet ale with a lot of body and would probably be best matured over a long period (hence lots of hops).
It does sound yum.
