Sunday, March 18, 2007

Double Brew for St. Pattys Day

Rather than be a part of the demand side of beer this St. Pattys day, I contributed to the supply side by brewing two beers on Saturday.

The first, by style, was somewhere between and American IPA and and Imperial IPA. It should be 7% alc/vol and 64 IBUs. Here is the recipe:

Condescension IPA
Size: 46.36 L
Efficiency: 86.98%
Attenuation: 75.0%
Calories: 315.37 per 1 pt

Original Gravity: 1.071 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 15.0 (6.0 - 15.0)
Alcohol: 6.99% (5.5% - 7.5%)
Bitterness: 66.6 (40.0 - 60.0)

Ingredients:
5.9 kg Standard 2-Row
5.5 kg Maris Otter Pale
0.7 kg Toasted Pale Malt
0.5 kg Crystal 75
0.1 kg Chocolate Malt
73.1 g Centennial (9.5%) - added during boil, boiled 90 min
37.2 g Cascade (5.8%) - added during boil, boiled 30 min
36.5 g Centennial (9.5%) - added during boil, boiled 20 min
37.2 g Cascade (5.8%) - added during boil, boiled 10 min
20.7 g Centennial (9.5%) - steeped after boil
26.3 g Cascade (5.8%) - steeped after boil
26.3 g Fuggle (4.8%) - steeped after boil
500.0 mL Alley Kat ale yeast

Schedule:
Mash in at 60 C, raise temp to 68 C and hold for 1 hour.
Mash out at 78 C

Notes:
Toasted malt: soak malt in water for ~ 1 hr, then put in oven at 350 F for 1 hr

The second beer I made was a smaller batch of a brown ale I've been working on several times before, I just can't seem to get the flavour I want... I'm looking for a complex malty beer with a sweet and chocolatey start with a dry finish. I'm using the WYeast 1928 London ESB yeast for this which does have a distinct dry finish I noted on the last beer I made with it. I had some problems with the extract calculations on this one, so this recipe doesn't make sense on paper...

Brownrock Brown Ale I
Size: 32 L
Efficiency: 103.9% (obviously this is wrong)
Attenuation: 74.0%
Calories: 190.19 per 12.0 fl oz

Original Gravity: 1.057
Terminal Gravity: 1.015
Color: 22.4
Alcohol: 5.54%
Bitterness: 29.26

Ingredients:
5.0 kg Mild Ale (Dextrin Malt)
0.5 kg Victory® Malt
0.4 kg German Dark Munich
0.3 kg Crystal Malt 120°L
0.2 kg German CaraAroma
0.2 kg Chocolate Malt
0.07 kg Roasted Barley
30.4 g East Kent Goldings (5.5%) - added during boil, boiled 65 min
30.4 g East Kent Goldings (5.5%) - added during boil, boiled 30 min
10 g Fuggle (4.8%) - added during boil, boiled 5 min
10 g Cascade (5.5%) - added during boil, boiled 5 min
500 mL WYeast 1968 London ESB Ale from starter


Schedule:
Mash for 60 min at 67 C, mashout at 78.



Yep, thats it!
Cheers

3 comments:

Michael said...

Seem like you brew a ton of beer. What on earth do you do with it all?

headlessbob said...

Hm, hard to say... some of it will be on tap at my house but I can only drink so much so I guess I'll have to have a party one day!
Cheers

make-root-beer said...

As you're growing up as a teenager, there are a number of things that you look forward to; getting your drivers license, graduating

from high school, going to your senior prom, having your first date and having your first beer. The problem with this last one is

that the drinking age and the thing you want make it something that you just can't have yet. And still, you want it and will go to

any lengths to get it.

Underage beer drinking is certainly no secret and to try to sweep it under the carpet isn't going to make it go away. But the most

odd thing about underage drinking when it comes to beer is that even after kids sneak their first beer, they still want to have

another one. If you're wondering why that sounds so strange then you need to think back to when YOU had your first beer. It was

pretty nasty tasting. Let's be honest, beer is bitter and is an acquired taste. Very few people, if any at all, enjoyed their first

beer. Many even get sick after it because of the taste or the fact that they're not used to the alcohol yet.