I just got a call for my dad and he will be hosting Japanese clients at a cookout on July 11th and asked if I could provide some home brew for the event. I have a few home brews kegged or will be kegged by the time of the event but I was wondering if I could push a brew out on Monday July 2nd and have it ready and nice for the event. I think it would be pretty cool if I could make an Asian/Pacific hopped Golden ale for the event. It would obviously be low gravity without dry hops, but I worry that 9 days is not enough time to brew a great example of homebrew. If it was for a friend I think I would push it and warn them in advance but this is a work function and I want the present something cool to impress these guy. I posted the recipe i was thinking about below. Thanks a lot I look forward to your advice.
Recipe: Rising Sun Golden Ale
Style: 6B-Light Hybrid Beer-Blonde Ale
Recipe Overview
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.039 SG
Expected FG: 1.010 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 33.2
Expected Color: 2.8 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68degF
Fermentables
US 2-Row Malt (Cargill) 8lb 0oz (97.0 %) In Mash/Steeped
US Carapils Malt 4.00 oz (3.0 %) In Mash/Steeped
Hops
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 60 Min From End
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 10 Min From End
Sorachi Ace (14.0 % alpha) 1.00 oz Loose Pellet Hops used At turn off
Other Ingredients
Whirlfloc Tablet 0.50 oz used In Boil
Yeast Nutrient 0.20 oz used In Boil
Yeast: Wyeast 1056-American Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins
There is a great article about Express Brewing in the November/December Zymurgy. You’re OG is plenty low enough for a quick turnaround. You probably want to pick a different yeast that is more flocculant than 1056. I did an IPAish beer with OG 1.050 for NHC club night that was served 11 days after brewing. I used WL007 and it turned out really good. That yeast flocs out really well, especially with a crash cool. Go for it!
Using a highly flocculant yeast would be my only comment as well, unless you plan to filter. With that low of a gravity, I would consider using 002 to avoid a thin body. Start it cool, say 64/65F, then let it rise on its own to 70 and it will finish quick, drop quick, and be ready to drink quick.
Yeah, but not enough to finish a beer in a week. When we made the Rye IPA at Rogue, we gave it 2 weeks to ferment (admittedly a higher OG) and cold crashed for a week to drop it.
WLP007. Ferments completely with near 80% attenuation in 3 days or less and drops out of solution like a ton of bricks (especially if you crash it after you achieve terminal gravity). Ferment low 60F for clean character, high 60F for more “English” character.
Since i began aerating and making starters I’ve noticed that all of my beers are “done” within 2-3 days but none of them are truly finished. I’ve been taking tasting notes about gravity samples and each one taken during the first week of fermentation exhibits the same attributes: sharp bitterness, strong after-taste, etc etc. Let that same beer sit for another week and all of those off-putting problems mellow out and/or disappear completely.
I can’t see how any of the beers i’ve made recently could’ve been done any quicker and still taste as good as the ones given that extra week. Since I started taking notes I’ve only used 001 and 080 a few times (from IPAs to Cream Ales) so maybe its the yeast used?
Every beer will get better with some aging. How much it can improve depends on the yeast. S-04 is the only British yeast I use regularly, and it’s really not noticeably better at two weeks than it was at one. I think some British strains are like some Hefeweizen strains, in that they peak young and either get worse or don’t improve with age.
this was the hop schedule for the brett b pale ale i’ve got in primary at the moment. i brewed it sunday and today the gravity was 1.018 and it was much more bitter than i thought it would be.
i brew mostly hop-centric beers for the most part so it was a new thing for me to toss so little 60 minute hops in.
0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs
0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs
0.15 oz Amarillo Gold [9.30 %] - Boil 30.0 min Hop 5 3.5 IBUs
0.15 oz Citra [12.00 %] - Boil 30.0 min Hop 6 4.6 IBUs
0.15 oz Simcoe [12.20 %] - Boil 30.0 min Hop 7 4.6 IBUs
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 8 4.6 IBUs
0.75 oz Citra [12.00 %] - Boil 5.0 min Hop 9 5.9 IBUs
0.75 oz Simcoe [12.20 %] - Boil 5.0 min Hop 10 6.0 IBUs
