Kate’s Springfest Ale


Winterfest has been and now spring has sprung… so… next comes Springfest :0)

Springfest is our celebration of spring and friends and we’ll be hosting a wee shin dig at ours in March. A shindig at ours means a beer for the occasion so Kate got to work creating her first beer recipe based on some of the beers she likes and little tweaks she’d like to make to them. So she came up with a recipe for a pale ale bursting with hoppy goodness.

It’s a bit of an American Pale Ale in style light and refreshing, perfect for a spring party, and we’ll be serving a keg of this to friends.

Kate has previously helped me with some kit brews, but she hasn’t seen much of my all grain brews, except today she helped every step of the way, so this beer is her idea, her recipe and she helped brew it too.

If you want the recipe it’s below.

Amt Name Type # %/IBU
4.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 98.8 %
0.05 kg Crystal Malt (135.0 EBC) Grain 3 1.2 %
10.00 g Perle [9.37 %] – Boil 60.0 min Hop 4 11.3 IBUs
10.00 g Citra [14.40 %] – Boil 30.0 min Hop 5 13.4 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6
10.00 g Cascade [8.20 %] – Boil 10.0 min Hop 7 3.6 IBUs
5.00 g Citra [14.40 %] – Boil 10.0 min Hop 8 3.2 IBUs
10.00 g Cascade [8.20 %] – Boil 5.0 min Hop 9 2.2 IBUs
10.00 g Citra [14.40 %] – Boil 5.0 min Hop 10 3.5 IBUs
10.00 g Cascade [8.20 %] – Boil 0.0 min Hop 11 0.0 IBUs
10.00 g Citra [14.40 %] – Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 13
25.00 g Cascade [8.20 %] – Dry Hop 7.0 Days Hop 14 0.0 IBUs
25.00 g Citra [14.40 %] – Dry Hop 7.0 Days Hop 15 0.0 IBUs

So as usual here is a quick blurb of what happened today with some pics.

The Mash

mashThe first thing we did was weigh out our grains and make a porridge out of them with hot water. I looked after the water and temperatures as Kate has less experience of this, but she was right in there mixing it up.

We mashed at 66 degrees Celsius. Once it was all mixed and at the right temperature, we left it for an hour to allow all the sugars to come out of the grain.

As is now the tradition of my brew days, while the mash was going, I made some bread for dinner tonight (we’re having pulled pork – yum! Recipe will be on here soon).


We also had a little bit of unexpected help today, you’ve maybe heard of the Scottish brewers “Brew Dog”? Well we had Brew Cats…



You turn your back for two seconds and these two are in to everything to see what they aren’t involved in.

Shame I can’t actually put them to work!







The Boil

IMAG1131So, mash done, bread made and time to get the boil going, and true to her word, Kate measured out all the hops and added them at the intervals. Lots of citra and cascade, so this should be a nice, fresh, zingy beer.

Once the boil was over and cooled, I had a wee taste, and so far it’s spot on.

It’s a nice pale beer as well, which was Kate’s request – I have a tendency to make copper or ruby beers because that’s my preference. This time we made sure she got her request and this is a nice gold.



fermentor 1So last thing, all chilled, we transferred it to the fermenting bucket and added the yeast. Using Ringwoode yeast again as I was really pleased with this last time. So fingers crossed it doesn’t disappoint me this time round.

So that was Kate’s first all grain brew day :0)

I promise we’ll update you with the beer once it’s finished and also with stories and pictures of Springfest.




The beer is absolutely lovely!!!

sprinfest ale


Kate’s first beer – her own recipe and she helped to make it.




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