Tag Archives: Beer Engine

Cask/Session Pale Ale

caskipa1

I had some ingredients left over from previous batches that I wanted to use up and decided it was high time to pour something though the Beer Engine Caskegerator again.

With the ingredients I wanted to use up a Session IPA made the most sense. It’s arguably more of a session APA, but to me it’s closer to an IPA in terms of hopping, but we’ll just call it a Session Pale Ale. I was looking to make something along the lines of 21st Amendment’s Bitter American, but wanted to keep the serving method in mind, which meant that the body needed to be fairly light and the bitterness, although high, could not be aggressive.  I was originally going to late hop this, but to save a bit of time on brew day I ended up deciding to first wort hop and just hopburst the boil.

1.043 OG
Mashed at 156F
60 min boil
51 IBU according to Beersmith4.2% ABV5 finished gallons
78% 2 row
15% Marris Otter
2.5% Crystal 55
2.5% Crystal 120
2% Victory
1 oz CTZ 15.2% FWH
.5 oz CTZ 15.2% 30 mins
1 oz Cascade 5.6% 10 mins
1 oz Cascade 5.6% 5 mins
1 oz Centennial 11.5% 5 mins
1 oz Cascade 5.6% 0 mins
.5 oz CTZ 15.2% 0 mins

WLP001 – 1 Liter starter
Pitched at 63* and fermented at 65*. Raised 1 degree per day as fermentation slowed down to 69*.  Finished at 1.011 – perfect.
.5 oz Chinook Dry Hop 8 days
.5 oz Centennial Dry Hop 8 days
.5 oz Simcoe Dry Hop 8 days
.5 oz Chinook Dry Hop 4 days
.5 oz Centennial Dry Hop 4 days
.5 oz Simcoe Dry Hop 4 days

Added gelatin and 1 oz of corn sugar and let sit for 10 days before moving to the caskegerator set to 50*.
This was very balanced which made it extremely drinkable. The bitterness was there, but didn’t wear out your palate. There was a bit of malt flavor and some toastiness, but it was a bit behind the bitterness. The more I drank these the more I was able to pick up the hop flavor for some reason. The first few pints were good, and the last few were great (hint of catiness became apparent towards the end, but in a good way).

I’d say the CTZ is the most dominant hop flavor, I barely pick up cascade or centennial. It would have been interesting to do a 30 minute hot steep with all the 10 minute and under additions to see if they could then stand up to the FWH CTZ addition. The aroma had a bit of resin and citrus, wasn’t terribly dank or anything. If I were to brew this again I would probably drop the FWH and bitter with CTZ at 60 mins. The rest of the kettle hops would go into a hot steep post-boil. The grist was good as is.

caskipa2

When the head settled there was about 1.5″ – a bit high, but I don’t think you can get less with this setup. The carbonation level was perfect with 1 oz (right between 1-1.5 volumes).

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Filed under Brewing, Cask, Homebrew

MILDly annoyed

Crickhollow Mild

Crickhollow Mild

So back in November I brewed the third iteration of a Mild recipe thinking I’d nail it with the tweaks from version 2 to version 3 (long-winded blog post here), but after giving version 3 plenty of time to condition and mellow out I still don’t really like it – as gorgeous as it is in the picture above. I think the Crisp Amber malt just brought in an astringent flavor that is really unpleasant. As I mentioned in the competition post I did enter this in UMMO just to see if a trained palate can figure something else out that may be process related – it might even score well – it’s not bad I just don’t really like it and the guidelines do allow for some astringency in roast based versions.

Anyway though – dejected and demoralized I was thinking of just giving up on perfecting a Mild recipe for a while, but as I was reading through the style guideline when I was debating even entering version 3.0 I got an idea for a new recipe that I think could be quite delicious and decided not to give up!

I decided to target a more chocolate forward Mild and utilize some delicious  Simpson’s English Chocolate Malt instead of using Pale Chocolate and either Black Malt or Amber as in versions 2 and 3. I think with the amount I plan to use this should bring in plenty of chocolate flavor while hopefully adding just a bit of coffee and roast flavor. The Carastan and Extra Dark crystals will bring plenty of caramel, toffee, dark fruit, burnt sugar, and other crystal type complexity while the Floor Malted MO will bring plenty of bready maltiness (I sometimes get a hint of honey even – in a very good and pleasant way with this malt). I’m sure with everything going on there will also be plenty of toasty, nutty and other flavors mentioned in the style guidelines as well.

I might cask condition this and serve it on the Caskegerator if I can figure out a good way to bottle some for competition at the same time.

This recipe is subject to change at this point – probably brew it in a week or so:

Mild 4.0

60 Min boil

Mash at 154F for 60 mins

1.038 OG (factoring in .002 pts either way as I haven’t brewed a really low gravity ale since I got my own mill so I’m not sure what the efficiency will be)

1.012 FG

18 IBU (EKG most likely)

83.5% Warminster Floor Malted MO (4.5L)

6% Baird’s Carastan (37L)

6% Simpsons Extra Dark Crystal (160L)

4.5% Simpson’s Chocolate Malt (430L)

WLP002

Pitched at 62F, let rise to 66F and finish at 68F

Readers – I’m open to any feedback/suggestions/criticisms that you may have on this recipe. I’m debating on the percentages, but I think it’s close. I also toyed with changing the Carastan to a darker crystal (probably the medium), but I think the combination of the Carastan and Extra Dark Crystal could be magical.

Cheers

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Competition time

I’ve been bottling beers on and off all week for the Hoppy Halloween competition, as you can see below:

I’ll be entering 7 ales:
MacAulish – 09B Scottish Heavy 70/- brewed 8/18/12

Crichollow Mild – 11A Mild – brewed 8/23/12

Hamfast the Gaffer (Pliny clone) – 14C Imperial IPA – brewed 9/1/12

Butterbur’s Bitter – 08A Standard/Ordinary Bitter – brewed 9/8/12

Bagshot Pale- 10A American Pale Ale – brewed 9/13/12

Erebor Pale Ale – 14B American IPA – brewed 9/18/12

Bucklebury Bitter – 08B Special/Best/Premium Bitter – brewed 9/22/12

I think that the best beer of them all (and quite possibly the best beer I’ve brewed to date) is Hamfast the Gaffer, it should be right around it’s peak when judged (hopefully), it’s been tasting real good since about the 5 week mark. The Bagshot Pale and Erebor Pale Ale are also real good. The MacAulish turned out a little more bitter than I planned (subbed EKG for Northdown since I had some leftover), but I still think it will score well. The Mild just hasn’t cleared up much, I must have moved the keg around too much and the isinglass lost its effectiveness, but it tastes pretty good regardless – very bready/toasty with hints of chocolate and coffee. The ordinary bitter is ok, nothing too special especially since I brewed this with my beer engine in mind, but decided to bottle some for competition. Bucklebury Bitter is quite good as usual, it’s a bit young now, but should be at it’s peak during judging. I think all the beers are good, but Hamfast the Gaffer and Bucklebury Bitter are where I’d put my money to place followed by Bagshot Pale and MacAulish.
I’ll post updates after the results are posted (hopefully I’ll be reporting about the Brewhemoth conical I just won).


Bagshot Pale enjoyed while writing this

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Filed under Competition, Homebrew