3.15.2015

More taps to fill! The lack of availability of reasonable English styles here, particularly on draft, has me motivated to try and keep some of that sort of thing around. Took a stab at a Northern English Brown this time around!

Northern English Brown II

Style: Northern English Brown

Recipe:

(lbs/%/malt)

8.0/82/Maris Otter

1.0/10/Flaked Oats

0.5/5/Pale Chocolate

0.25/2/Chocolate

(oz/time/variety)

0.2/60/Target

0.5/30/Target

Stats: SRM 20, IBU 21, 5.0% ABV

Notes:

1.2L starter prepared 3.14.2015, Wyeast 1318 London III. Pitched ~800 mL, Expected O.G. 1.046 @5.5gal (70% eff), final kettle vol 5.5 gal, measured O.G. 1.054 (eff ~82%). Hit volumes ideally @ 1gal/hr boil off, 0.5 gal dead volume in mash under false bottom (5.5 gal into chiller). Kept 2 vials of starter slurry for later use.

F.G. 1.016, kegged 4.1.15, near perfect vol. into keg. Initial tasting has me thinking a slightly more assertive hop presence might help, but I think proper carbonation should help. Noticed a fair amount of yeast still in suspension, maybe start cold crashing before I keg, have to remember.

Away day, Belgian style

Got after another brewing away day at a friend’s place. The target was another iteration of a belgian tripel, after a previous attempt that possessed pretty rough yeast character (Safebrew Abbaye ale probably won’t be my go-to for much of anything).

Took a pretty simple approach to the style, hoping to let the White labs 530 (abbey ale-I think from Westmalle) bring it’s yeast profile to the table. Brew was relatively painless once we got all the parts rounded up, here is a recipe:

Belgian Tripel

Style: Belgian strong ale

Recipe:

(lbs/%/malt)

10.5/65/Pilsner

2.5/15/Munich Malt

2.0/12/Rye Malt

1.0/6/White Corn Sugar

(oz/time/variety)

0.75/60/Chinook

1.0/20/Saaz

1.0/05/Saaz

Stats: SRM 6, IBUs 33, 8.3% ABV

Notes:

3.10.2015: prepared 1.4L started, 1.035 gravity (5.5 oz DME) w/ WLP530-Abbey ale, starter had some really interesting yeast notes, maybe pear-ish, complex. Aimed to compliment that with a little rye spice. Saved some of the starter and stepped it back up to save, ended up with 3 vials.

3.12.2015: Brewed, ended up a little short on volume, but after distilled water dilution, should have hit right about the intended 1.082 o.g.

3.27.2015: Bottled, tasted good going into the bottle, curious to see how it matures.

I’ve had reasonable success with the Westmalle abbey strain from Wyeast and White labs. Glad to have saved a pretty big dose of the stuff using a new method I’ve stumbled upon, I’m hoping to brew a moderately hoppy, yeast-heavy belgian small beer in the near future.

3.7.2015

Citra Pale Ale

Style: Am. Pale Ale

Recipe:

(lbs/%/malt)

8/68/Pale Brewers Malt

3/25/Vienna Malt

0.75/6/Crystal 40L

(oz/time/variety)

0.7/60/Columbus

0.5/05/Citra

0.3/05/Columbus

0.5/01/Citra

Stats: SRM 6, IBUs 39, 5.4% ABV

Notes:

Pitched 1pkg us-05 dry yeast

Kegged 3.16.15, US-05 took much longer to drop bright than I recall, Probably won’t keep up with it. Need a new American strain to keep around…