December Homebrewing

I bottled a pale ale last night that I brewed with some mystery hops. Backstory: my brother planted some hops this past spring, but he forgot what kind they were (he thought Nugget sounded right, but he wasn't sure). We harvested them anyway, getting only about 5 oz worth. I think we harvested them a little late, but I went ahead and froze them. I did a 2.5 gallon batch, used some Cascade for bittering, then used his hops late in the boil. From what I could tell at bottling, they didn't contribute much flavor. I think I'll end up with a drinkable, but somewhat bland pale ale.

 

Is this 1896 recipe posted anywhere?

 

It's published in the Sept 2015 issue of BYO magazine.

 

Knew I should have renewed that subscription...but can you give us the Reader's Digest version? I'm looking through past issues as we speak

 

I've looked at them, but now I'm no longer in St Louis (they're not digitized). I might be able to help with a specific question?

 

Peter, I believe the principle question that Barry (@GreenKrusty101) has is what percentage of the grain bill for a 1961 Michelob is rice. Would you have a suggestion here?

Cheers!

Jack

 

Brewing a dark mild on sunday using 1318.

 

Love that avatar...one of favorite episodes

 

--Brewed the split batch NEIPAs listed above 3d ago & brewday went just about as close to perfect a day as I've ever had. Hit all my gravities spot on, volume into fermenter was within 0.25gal of target for both batches. Ferment is in full swing & cellar smells amazing...plan to check a gravity reading & dry hop tomorrow AM

--Going to keg my ESB tomorrow AM. Took a gravity reading today and it was 1.003...this was a bit of a surprise as I used 1968 and expected something around 1.010. The 1968 was harvested from a yeast cake from my last stout so I'm not sure if it's contaminated with another yeast or what. Other than being a bit thin, it tastes like an ESB should...nice balance between fruity, malty, and bitter. Anyone else get crazy high attenuation from 1968? Calculated value was ~91%!!!

 

1968 has pretty much become my house yeast for ales. I've never seen anything near 91%. Or even much above 80% for that matter, and that's with a very fermentable wort.

 

Is that the preprohibition pils you sent Jack?

 

Just bagged 2-4oz vacuum sealed bags of the four pounds of import leaf hops I got in today. Took quite a while, but now they are all nestled in the freezer until use in 17'! As someone who usually uses pellets, I underestimated the storage requirements of 4lb of leaf hops!

1lb each of German Tettnanger, Hallertauer Mittelfrüh, Tradition and Czech Saaz!

The aroma was incredible... Mmmmmmm

 

Jason, I am embarrassed to report that I don't exactly remember what I sent you.

I am hoping that you have a better memory than me.

I use the nomenclature of CAP on my bottle caps for my Classic American Pilsner (which is a 'classic' Pre-Prohibition Pilsner since it is 80% malt and 20% corn).

I use the nomenclature of Mich. for my 1896 Michelob which since it was brewed in 1896 is before Prohibition but the majority of American brewed lagers during that time period (as measured by volume of production) were brewed using adjuncts so the 1896 Michelob was a bit atypical in that aspect.

Do you remember the names I put on the bottle caps for the beers I sent you?

Cheers!

 

CAP was the designation. While it wasn't the michelob beer, I enjoyed it very much.

 

Crazy weather here. In the high 60s with afternoon thunderstorms. The high tomorrow will be 31 with flurries. A fun brew day today with my son - an Imperial IPA with Citra and Cascade.

 

Citra and cascade combine well. Also, consider yourself lucky it isn't -8 there. Lol.

 

Just Pitched 1318 on a quick throw together extract dark mild. Basically a 5 gallon starter for a Imperial Stout. Free Beer

Cheers

 

Did a Weihenstephan Wheat with lemon/orange peel. Neighbor gave me a 100 gal water tank to run the wort chiller. With temps in the 20s i was able to chill to 70 in just over 10 mins.

 

Brewed a pale ale today, hopped with Columbus, Galaxy and Citra. Grist mostly Golden Promise, white wheat, oats, vienna and a touch of 10L and honey malt. Yeast was Conan.

Never had the house smell so pungent with hop aroma! Intense peach and tropical fruit just filled the house. Especially during that whirlpool, mmmmm.

Expected 4.7% ABV, 40 IBU or so.

Will be double dry hopping this one... 2oz Citra near FG and then 4oz Galaxy and 2.5oz Citra once at FG for 2-3 days. Then a quick cold crash, keg and serve for NYE!

 

Mashing an New England inspired IPA

12 liter
OG: 1.075
~75 IBU

10% wheat
2% Flaked Oat

30 g Magnum, 60 min
30 g Mosaic, 7 min
25 g Galaxy, WP
35 g Mosaic, WP
25 g Galaxy, dry
35 g Mosaic, dry