This batch was designed to be split between cask-conditioned and forced gas dispense.  The recipe is based on an amber ale we brewed a couple of years ago, but this time with more hops, so it’s closer to a pale ale.  The use of 1 pound and a half of crystal made it darker than the typical pale ale, so it might be more like a hoppy red ale.  The recipe also contains aromatic, biscuit, and Munich malts, with a base of Maris Otter.

Hops were English, a combination of Phoenix, First Gold, and Bramling Cross, both pellets and whole hops.  The original gravity is 1.047.  We had trouble again this week with aerating the wort, the trouble was tracked down to a defective pump, so a new, more powerful one, is on order.

Chilling this week was a little slower than last time, due mainly to forgetting to top up the immersion chiller kettle with water for more ice.  The wort was 72F in the fermenter, which was then chilled down to 62F by the time fermentation began, with it allowed to rise to 66F after 24 hours.

The Bishop’s Farewell was racked to a couple of cornies, gravities dropping to 1.012 after one week in primary.  The kegs were dry-hopped with an ounce each of Cascade.   The firkin of Hophead was vented, then tapped by Jonathan Page, and it turned out very well.  Nice and clear from the first pint, with a nice Cascade hop nose, and quite drinkable at 3.5% ABV.