Batch Updates and Pale Ale Brewday
October 17, 2011
Last week Wednesday I did a whole bunch of homebrew related things but never got around to updating this site about it all. First I racked the mocha porter to a secondary fermenter. The gravity dropped from 1.066 to 1.016, giving it an ABV around 6.5%. At that point it had no coffee flavor because I was about to add the coffee beans, lightly ground, to the beer in the secondary fermenter. I prefer to cold extract the coffee in the beer instead of adding it to the boil, as I’ve always extracted a smoother flavor that way in my coffee beers. When I wake up in the morning, At this point, this beer is done and will be bottled when I wake up in the morning.
The next thing I did Wednesday was rack the amber ale to secondary so I could use its yeast cake for another brew that day. The amber’s gravity had dropped from 1.046 to 1.014, giving it around a 4.2% ABV. That’s low for a lot of amber ales available on the market, but I was really going for a session beer with lots of flavor on this one. It’s got a nice body that’s solid but not too heavy to be hard to drink, a very nice sweet malty flavor and aroma, and a firm bitterness that balances it all out in an American amber kinda way. I also added an ounce of Chinook dry hops to the beer in the secondary. There was still a small amount of fermentation activity when I did this, so I’ll be bottling this one late in the week to give it time. This recipe is solid, but probably not really anything special. Still, it’s gonna be a nice session flavorful session beer, which is what I wanted.
The yeast from the amber ale went into the batch of beer I brewed that day. I had originally intended to brew an Imperial IPA, but decided to get an extra beer out of that yeast before jumping up to a strong beer that would stress the yeast too much to reuse. That got me to brew up an American pale ale using some of the Simcoe and Columbus hops I had in the freezer. I was basically aiming for around a 5-5.5% ABV beer with a lightly malty body, a solid bitterness, and a nice citrus and pine aroma.
Boil Volume: 8.06 Gallons
Batch Volume: 6.50 Gallons
Fermenter Volume: 5.25 Gallons
Starting Gravity: 1.053
- 10.00 lb Pale Malt
- 2.50 lb Munich
- 1.00 oz Columbus (60 minutes, 13.2% Alpha Acid)
- 0.50 oz Simcoe (15 minutes, 12.2% Alpha Acid)
- 0.50 oz Columbus (15 minutes)
- 0.50 oz Simcoe (End of Boil)
- 0.50 oz Columbus (End of Boil)
- Dry hops: TBD (Probably Columbus and Chinook)
- Strike with 4 gallons at 170F
- Mash at 152F for 60 minutes
- Sparge with 6.4 gallons at 180F
- 2 gm Calcium Carbonate
- 4 gm Calcium Chloride
- 10 gm Calcium Sulfate
Wyeast 1332 Northwest Ale Yeast