Brewing a Triple not according to style
13.5 lb Pilsner
1.5 Munich 1/2 10L 1/2 20L
4 oz Crystal 60
Tradition
Saaz
Wyeast Flanders Golden
I’m planning on brewing a more traditional tripel on Thur. of my yeast is ready by then. This one…Site Not Found
Wednesday is my brew day this week. I think APA is up next.
Just finishing the final cleanup from yesterdays brew. It was my first attempt at an all Galaxy hopped Pale Ale. All went well in the brew. I think it’s going to be a keeper!
Then I worked on an ESB recipe I have been wanting to brew. So it’s off to the LHBS for some Target and Saaz hops. And for the starter I’ll get going tonight, I think I’ll get a pack of Wyeast 1968. Or, I have been toying with the idea of using one I haven’t tried. Wyeast 1469 - West Yorkshire Ale. If they have a pack of this I may try it…
Wyeast 1469 description:
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Enjoy your brew day!
1469 is my favorite yeast. It makes great ESBs and Bitters. Love 1968 as well though. Let us know what you think!
Double/Imperial American Wheat
OG 1.075
I’ll be making a yeast starter with WL 004 for an Irish Red that I’ll be brewing Friday. I’ll be bottling 10 gallons of a cherry stout and racking 5 gallons of a lemon wheat on Wednesday.
Think I might spend some time planning out a kitchen sink pale ale. I haven’t done a really hoppy brew in a while and I have three partial sacks of grain that have begun to approach the ‘been sitting around a little to long’ point. Plus I have ~ a lb of centennial that I got at NHC and I want to use those up. For a little complexity I will toss in some hallertau and maybe some goldings (if I have any in the freezer).
The grain bill will have to be some combination of munich, pale, and pils. I have some various character malts hanging around but I don’t know if I’ll use any of those. Maybe some dark crystal and then some simple sugar to dry it out?
I guy in my club that does amazing ‘real ale’ cask conditioned stuff swears by this with session beers and I can’t argue to strongly against him as his ordinary bitter rocks.
I’ve been looking at a pale ale recipe with cane sugar to dry it out. I haven’t brewed with sugar yet, just a lower temp mash to help get a drier fermentation and US-05 or 1056. I would think that sugar should open up more yeast options. I’m curious as to how this works out for you.
Anything with centennial and or goldings just has to be good!
oh sugar to dry a beer out is great. I do that all the time. my big beers all get a healthy dose of simple sugars. even with a 148 mash temp a big 1.100 barley wine is not going to finish down around 1.010 without some simple sugars (or at least I have never made it do that).
Very nice. It’s on my “try it” list. I haven’t done any truly big beers yet. 1.076 has been my largest. But I do like a good barley wine and eventually will want to try brewing one and some other stronger ales.
I know now who to ask advice from!
You can get a plenty dry enough APA without sugar, especially using 1056/001/05. Mashing fairly low (150-152F)and using gypsum (sulfate) will dry an APA nicely if that’s what you’re after. Sugar does come in handy to dry things out when brewing a IIPA where reaching a high OG with malt alone could leave a very malty ,even cloying finish. I like dry APAs and IPAs too. I highly recommend getting Martin’s Bru’nWater and using the Pale Ale profile. Together with the low mash temp, it’ll get you there.
Just finishing the boil on a IPA.
yeah I don’t think I would use sugar on an APA, maybe an AIPA but probably not, and IIPA for sure, it’s almost a must. Thing about british pale ales, particularly the really sessionable ones is that they tend to have a lot of character malt in an attempt to give what might otherwise be a somewhat thin and boring beer some… well… character. When you get a lot of crystal malt (particularly british medium or dark crystal malts) in a beer the flavor can start to get cloying particularly when the carbonation is very low as it is with cask conditioned beers. But by adding back some simple sugars you can get that sweet and flavourful character from the crystal malts while still having a very drinkable light bodied beer.
It seems somewhat counter-intuitive as we are all taught that you limit your crystal malts to prevent overly sweet beer and you only use simple sugar in big beers and/or Belgian beers but by playing each ingredient off the other you can really do some interesting stuff.
+1 to all of this.
Turns out the local newspaper is sending a reporter and photographer to cover my brew session Thur. I’m teaching a beginning homebrewing class at a local rec center in Sept. and they want to publicize that. This will be the 3rd time in the last 10-12 years that the local paper has come to a brew session.
Thanks HoosierBrew! I have utilized the lower mash temp and the 1056/001/05 yeasts. It works well. I use RO water to brew with (as our Indiana water isn’t great). So per gallon of water I add 1.4 grams of gypsum and .24 grams of calcium chloride. I think Martin recommends more gypsum (2 grams?). I haven’t used any salt additions in my brewing yet. So, I have started here and have been happy with my APA/EPA/IPA beers. For bitters it’s different amounts. And I plan on doing more in this area. I am about to start doing small batch experimentation and water chemistry will be part of it. Anyway, I’m drifting here. Back to the sugar… I ran across a George Strong recipe that has cane sugar in an APA. It also has a hop schedule that is WAY out of an APA range. I think he must be trying to really accentuate the hops? There is less malt involved as the sugar makes up .010 of a 1.058 OG and 1.5% of a 6.6% ABV with WLP060 yeast. I guess I’m curious if this may open up the possibility of getting more of a yeast choice available than 1056/001/05/007/1098 etc, into the mix. What do you think?
Not brewing, per se, just gonna get a starter going with some of the White Labs Budjevice yeast. Then do a smallish first batch this weekend to ultimately do a few back to back lagers at 10 gallons each. Got some floor malted Bohemian to use with those…
Kegged a blonde. Now mashing my APA. Gotta pull dry hops from an IPA and get it chilling for gel and carb. Then all the clean up… busy day
Triple fermenting happily at 69 going to give it 1.5
lb of sugar tomorrow.