Name: Leftoverture - The Stale Ale
While taking fridge inventory the other day I reached way back into the coldest, darkest part of the ice box and pulled out older hops and yeast. O.K so old isn't the right word, I should've said ancient! So I had a decision to make….flush or ferment. Of course I went with the latter. My leftover ingredients consisted of one pack of 2-year-old Chinook pellet hops with .67 oz. left and one pack of 1-year-old UK Kent Goldings pellet hops with .58 oz. remaining.
The yeast I discovered was an open pack of (30-month-old) Safale US-05 with 1/8 teaspoon missing from some Root Beer I made years ago leaving me with 11 grams. Yeah you read that right I said 30-months-old! The expiration date was last May. Since I had no leftover grains I had to purchase 10 lbs of Rahr pale ale malt. Knowing that the yeast cells may not be viable because of their age I needed to make a starter and did the night before. Fearing for the worst I was pleasantly surprised to see some churning and airlock activity within an hour after pitching.
By brew day morning my yeast looked as healthy as Mary Ann Summers legs. Anywho brew day went well and the brew dogs are licking their chops for some fresh doggy treats!
Stan our newest brew dog inspecting some brew kettles
10 lbs Rahr 2-row Malt (New)
.67 oz. Chinook - Boil 60 min. (2 years old)
.58 oz. Kent Goldings 15 min. (1 year old)
1 Open Package Safale US-05 11 grams (30 months old - Refrigerated) Note: Used starter 18 hours before.
Method:
- Add 3.3 gallons strike water @ 164F and Mash at 152F for 1 hour.
- Vorlauf until clear and Sparge 4.5 gallons for 45 min. at 168F-170F to collect about 6.4 gallons of wort.
- Boil for 60 minutes with Chinook hops at start. Add Kent Goldings with 15 min. left.
- 1 tsp irish moss @ 15 minutes
- Cool, transfer, oxygenate and pitch.
- Primary 3 weeks, rack, prime and bottle condition 1 week.
- SG: 1.040
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