Tag Archives: pale

Imperial Classic American Creme Ale?

Well the first version of my Classic American Creme Ale was so damn good it made my Top Six List (obviously list to be revised as time goes by).  Then I got a wild hair one day and thought to myself “boy that was so good, I should imperialize it!”

This may not turn out to be the best idea I’ve had, but the deed is done, and it’s in the fermenter.  The only difference was the original used 6-row, and this one used UK pale malt, so it’s not quite exactly the same grain bill (nor is it the same hops used, but I’ll get to that).  Essentially my (perhaps not so bright) idea was to jack everything up by a third, and use more and stronger hops.  Here’s the jist of it:

  • 12 lbs UK pale malt
  • 4 lbs flaked corn
  • 21g magnum hops at 60
  • 1 oz magnum at 5
  • 3 oz willamette at FO
  • 15 minute hop stand at 170F
  • Nottingham yeast

Will I be a Super-Genius or a Super-Magoo?  Don’t answer that!

I suspect it will at least make tasty beer, which is all you can really hops for when you’re shooting in the dark, making recipes based on your drunken whims from last night.  We’ll see in a few weeks!

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Just wingin’ it CCC APA

An odd one here.  A couple weeks ago there was a small accident regarding a computer keyboard.  Well, it’s in the shop getting fixed ($46 installed, but it’ll take about a week to get the part).  Well, this is where I had the copy of beersmith that had today’s homebrew recipe on it.  Thus, today didn’t exactly start out with 100% efficiency on perfection.

But alas, if you’re gonna do something, do it right.  OR if you’re not gonna do something the right way, don’t skimp on it.  Go for broke!  Well that was today, go for broke!

The recipe at one point was clear and I had a specific plan (at least that was before I ordered the grain!).  That’s out the window, obviously.  All I had was a bag of grain of around 12 lbs that I wasn’t sure exactly what was in it, but there was approximately…

  • A decent amount of 2-row
  • some munich malt (or some other non-2-row base malt, I can’t remember what it was)
  • some crystal malt (I am sure it was eight ounces of crystal malt total, there wasn’t a lot of crystal)
  • 3 oz honey malt (I am positive there was 3 oz honey malt in there)

I am guessing 12 or so lbs total grains, OG in the 1.055-1.060 range.  I didn’t measure.  Why bother!

Might as well guess on the hops too (though I did use a scale to weight them)…

  • 0.5 oz cascade FWH
  • 0.5 oz each cascade/centennial/citra at 7 minutes
  • 0.5 oz each cascade/centennial/citra at flameout

Dry hops (pre-weighed and bagged for when the time comes):

  • 0.5 oz each centennial/citra dry hop
  • 0.75 oz cascade dry hop

The yeast was a proper starter of NW ale yeast, WY1332.  That much we couldn’t possibly slack off on!

Then the thermometer took a dump during brewing.  We’re about a 60 mile round trip from anywhere that we could get a thermometer (or even a battery for the one that took a dump), so we used the one that came with the turkey fryer.  Prolly not as accurate, LOL, but it went from 50-300 and read just over 210 at boiling.  Good enough.  Mashed at 165-ish strike water (which probably left me at around 152-155 mash temp) and stirred once during the 1+ hour mash.  No point in using a timer either, eh?  Well I timed it on my phone to “close enough.”

So all during this brew-stravaganza, we continued work on the “man-cave” / brewhaus.  Today we framed the roof and added two of the skylights and some of the roof panels.  Then it started raining!  When it rains, it pours!!  It’s gonna be totally badass though, a big, nice sheddy kinda shed with plenty of room to brew, and several “add-ons” to the outside, including two built in, covered, insulated freezer/controller boxes (will eventually be enough for 30 gallons of fermenting beer in three different temperature controlled freezers with controllers, 5 gallons times 2 buckets per freezer).  Also the new 10+ gallon system (burners and all) will be on the outside, with a tiled sink and floor on the inside and storage for everything on the inside.  It’s gonna kick total ass man!  We’ll be on the man show for sure!  More on this in the future!

Well, when I get my other computer back, I can find out what exactly were the grains that were in there.  Will my hops schedule work?  I bet it will!

We shall find out soon!

Juniper Pale Ale

Special thanks to Barfdiggs on Beeradvocate.com for suggesting this hop schedule!

Ingredients:

  • Briess Golden Light Dry Extract  5 lbs
  • Briess 2-Row Brewer’s Malt  8 oz
  • Crisp Maris Otter  8 oz
  • Briess 2 Row Caramel 10  4 oz
  • Briess 2 Row Caramel 20   4 oz
  • Briess 2 Row Caramel 40   4 oz
  • Briess 2 Row Caramel 60   4 oz
  • Dried Juniper Berries 1 oz
  • 1 oz Northern Brewer at 60
  • 0.5 oz Chinook at 15
  • 1 oz Chinook at Flame out
  • 1.5 oz Willamette at Flame out
  • 0.5 oz Chinook Dry Hop
  • 1 oz Willamette Dry Hop

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 1.5 gallons spring water to 165 F
  4. add grains (in mesh bag)
  5. steep for 60 minutes at 155F
  6. In separate pot, pre-boil 2.5 gallons spring water
  7. when grains are finished steeping, remove grain bag, combine wort into boiling pot with pre-heated spring water and bring to boil
  8. add bittering hops, 1 oz NB at 60 minute mark
  9. add the DME and wort chiller at beginning of boil.  make sure wort chiller is pre-filled with hot water
  10. add 0.5 oz chinook at 15 minute mark
  11. add 1 oz juniper berries at the 15 minute mark
  12. add 1/4 tsp Irish moss powder at 15 minute mark
  13. add 0.5 oz chinook and 1.5 oz willamette  at flameout
  14. let stand 15 minutes before beginning cooling
  15. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  16. stir occasionally with sanitized stainless spoon during hop rest and during cooling
  17. while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
  18. when wort gets to about 70F, add to fermentation bucket
  19. top to 5 gallons with chilled spring water
  20. take OG reading with sanitized wine thief
  21. thoroughly aerate wort with sanitized stainless steel spoon
  22. ensure wort is 70F or a little less before pitching yeast
  23. pitch yeast
  24. gently stir using sanitized stainless steel spoon
  25. install sanitized bucket lid and airlock
  26. ferment in closet for 7-9 days at 67F ambient air temp.
  27. after 7-9 days, add 0.5 oz chinook and 1 oz willamette for dry hopping
  28. take FG sample and bottle (after a minimum of 14 days)
  29. use 5 oz corn sugar at bottling

Targets: OG: 1.056    FG:  1.013     IBU: 40    SRM: 7.78    ABV: 5.63

Actual OG: 1.048

Actual FG: 1.016

Notes:

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