My previous session IPA didn’t turn out terribly great (not even worth a blog post), due at least in part to a clash between the hops and malt. Munich just ain’t a good base for even a session IPA, so lesson learned! For a second try, I am switching over to Vienna malt and using up some hops in the freezer. The Cascade hops are whole hops that my dad sent. These are interesting, in that they are a bit more earthy/herbal than I typically think of for Cascade. Terroir, I suppose. I also used some Falconer’s Flight hop pellets, free courtesy of a brewing friend.
Summertime Session IPA
- 7 lbs. Vienna malt (Great Western Malting)
- 1 lb. Maris Otter pale malt
- 0.5 lb. flaked oats
- 0.5 lb. white wheat malt
- 0.5 oz. Warrior hop pellets (15.8% alpha), 60 minute boil
- 1 oz. Cascade whole hops (5.5% alpha), 10 minute boil
- 1 Whirlfloc tablet, 10 minute boil
- 2 oz. Cascade whole hops (5.5% alpha), 10 minute whirlpool
- 1 pkg. Empire Ale Yeast (Mangrove Jack’s M15)
- 3 oz. Falconer’s Flight hop pellets (9.1% alpha), dry hop in keg
- 1.046 o.g., 1.014 f.g., 4.1% abv, 44 IBU, 5 SRM
- Infusion mash to hit target of 155°, 45 minutes, batch sparge.
- Claremont tap water, treated with Campden tablet
- I mashed in with 3.25 gallons of water heated to 166.5°, to hit a mash temperature of 153.5°. After 15 minutes, I added 1.5 gallons of water to raise the temperature to 155°. After 45 minutes of total mashing, I drained the mash tun and collected the first runnings.
- Next, I sparged with 3.5 gallons of water at 185°, let it sit for 10 minutes, vorlaufed, and collected the second runnings.
- In total, I collected 6.7 gallons of wort with a gravity of 1.039, for 78% efficiency.
- After starting the boil, I added the hops and kettle finings per the schedule. At flame-out, I added the whirlpool hops and let it sit for 10 minutes before chilling to 74°.
- I transferred the wort to the fermenter, added the yeast, and fermented the beer at 68°. This batch was brewed on 16 May 2018.
- Starting gravity was 1.046, and final gravity was 1.016, for 3.9% abv. A perfect session beer!
- I kegged the beer on 27 May 2018, adding the hops to the keg in a bag. I let it sit at temperature for a few days while carbonating, until 2 June 2018, when I moved it back to the fermentation chamber and dropped the temperature down to 34°.
This is a decent enough beer, but nothing remarkable. Because I used older hop pellets for the dry hopping, there’s not a ton of aroma. Bitterness versus maltiness is fairly perfect, and I’d be pretty happy with this bittering level as well as this malt combination in future recipes. This is a highly drinkable beer, so I suspect I’ll be going through this fairly quickly even if the flavor/aroma aren’t exceptional for an IPA.
I’m craving a good Bohemian pilsner…especially that nice flavor and aroma of Saaz. My last effort was fairly disastrous, thanks to a bum batch of hops. Pro-tip: if it smells way too grassy before throwing them into the wort, throwing them into the wort won’t improve things.
In any case, I’ve got new hops, new grains, and a new recipe. I’ve cheated a bit with the grain bill, kicking in some melanoidin and Carafa III for a bit of extra malt flavor and color, respectively. For my interpretation I’ve amped up the Saaz a bit on the late-hop side, too.
Try Again Bohemian Pilsner
- 10 lbs. Barke Pilsner malt (Weyermann)
- 0.25 lb. Melanoidin malt (Weyermann)
- 0.2 oz. Carafa III malt (Weyermann)
- 2 oz. Saaz hop pellets (3.0% alpha), 60 minute boil
- 1 oz. Saaz hop pellets (2.2% alpha), 20 minute boil
- 2 oz. Saaz hop pellets (3.0% alpha), 10 minute boil
- 1 oz. Saaz hop pellets (3.0% alpha), 5 minute whirlpool
- 1 Whirlfloc tablet, 10 minute boil
- 1 tsp. Fermax, 10 minute boil
- 2 pkg. Bohemian lager dry yeast (Mangrove Jack’s M84)
- Infusion mash to hit target of 149°, 60 minutes, batch sparge.
- 1.052 o.g., 1.011 f.g., 5.5% abv, 36 IBU, 5 SRM
- Water built from RO with 0.5 g CaCl, 0.5 g epsom salts, with 6.5 mL of 88% lactic acid added to mash to adjust pH
- I mashed in with 3.5 gallons of water at 160°, to hit a mash temperature of 150°. The mash was down to 145° after 65 minutes. I added 1.25 gallons of water at 185°, let sit for 10 minutes, vorlaufed, and collected the first runnings. I then added 3.5 gallons of water, let sit for 10 minutes, vorlaufed, and collected the remainder of the runnings.
- In total, I collected 6.8 gallons of runnings with a gravity of 1.046, for 83% mash efficiency!
- I started the boil, adding hops and various finings and nutrients per the schedule above. After 60 minutes of boiling, I turned off the flame and added the final charge of hops.
- After 5 minutes of whirlpooling, I chilled down to 75° or so. Then, I transferred the wort to the fermenter, and let it chill overnight (~10 hours), down to 48°.
- I brewed the beer on 12 May 2018. On the morning of 13 May 2018, I oxygenated the wort for 45 seconds and pitched the yeast (rehydrated in 1 cup of boiled and cooled water).
- Starting gravity was 1.053, nearly exactly on target.
- After pitching, I set the temperature on the fermentation chamber to 52°, letting the beer free-rise from 48°.
- One day after pitching (14 May 2018), no fermentation activity was yet visible, but the fermenter gave off bubbles when I agitated it gently. By the morning of 15 May 2018 (48 hours post-pitching), visible krausen was forming.
- On 20 May (7 days after pitching the yeast), I raised the fermentation temperature to 54°.
- On 23 May, I raised the fermentation temperature to 56°.
- On 25 May, I raised the fermentation temperature to 58°.
- On 27 May, I raised the fermentation temperature to 60°. At this point, the gravity was 1.014.
- On 2 June, I cold crashed down to 33°.
I’m feeling experimental, and I’m feeling summer-y, and I need some good homebrew to sip on the porch on a warm Saturday afternoon. I discovered agua de Jamaica (a hibiscus tea often just sold as Jamaica) when I moved to California, and finally made my own last summer. This hibiscus-based tea is tart, tasty, and refreshing…which is a perfect accompaniment for a witbier! [For those who aren’t familiar, it’s pronounced roughly as “huh-MY-kuh”, not “juh-MAY-kuh”.]
My base recipe is a pretty standard witbier, with a grist of 50% pilsner malt and 50% flaked wheat. I’m using WLP400 as the yeast, and a small dose of Hallertauer Mittelfrueh for the bittering hops. Because I want to highlight the hibiscus flavor and avoid any clash with coriander, I’m just using some fresh navel orange peel for steeping. I decided to add the dried hibiscus flowers at flameout, basically the same as if I were making tea. I kept hopping levels towards the lower end of the witbier style, because I expect that the flameout additions may add some bitterness.
Cerveza de Jamaica
- 5 lbs. pilsen malt (Briess)
- 5 lbs. flaked wheat
- 4 oz. rice hulls
- 0.75 oz. Hallertauer Mittelfrueh hop pellets (4.0% alpha), 60 minute boil
- 1 tsp. Fermax yeast nutrient, 10 minute boil
- Peel of two medium navel oranges, 10 minute steep after flameout
- 3 oz. dried hibiscus flowers, 10 minute steep after flameout
- 1 pkg. Belgian Wit Ale yeast (WLP400), prepared in 1L vitality starter
- Infusion mash to hit target of 152°, 60 minutes, batch sparge.
- 1.050 o.g., 1.011 f.g., 5.1% abv, 11 IBU, 3 SRM
- Water built from RO to hit target of 48 ppm Ca, 85 ppm Cl, -34 ppm RA.
- I built my mash water with 3.5 gallons of reverse osmosis water and 6 g of CaCl. I mashed in at 164°, adding 7.5 mL of 88% lactic acid, and hit a mash temperature of 150°.
- After a 60 minute mash, I added 1.5 gallons of RO water at 185°, let sit for 10 minutes, vorlaufed, and collected the first runnings. I then added 3.5 gallons of water at 185°, let it wait for 10 minutes, vorlaufed, and collected the second runnings.
- In total, I collected 6.8 gallons of runnings, with a gravity of 1.039, for 73% efficiency. I’ve learned that adding an extra half gallon of sparge or mash water is important for these beers that have lots of flaked grains, both to keep up volume under the extra absorption and to ensure I get better efficiency.
- I boiled for 60 minutes, adding the various ingredients per the schedule.
- At flame-out, I added the fresh orange peel and dried hibiscus, and let them steep for 10 minutes. They stayed in while I chilled the wort, to extend the flavor extraction.
- The wort is really awesome in appearance and flavor; it has a deep purple hue, a slightly tart flavor, and an aroma that mixes all of the additions in a tasty way. I can’t wait to try this after fermentation!
- While mashing, I made a 1L vitality starter for the yeast. It ran on the stir plate for about 3 hours, and it showed signs of fermentation by then. After I pitched the yeast, solid signs of fermentation were visible within 18 hours.
- I brewed this on 28 April 2018, and starting gravity was 1.048. Initial fermentation is happening at 68°; I’ll let it free-rise after 3 or 4 days.
Warm weather is around the horizon, which means pale lager season is soon to be here. Time to get brewing! This recipe is modified from the “Generic Green Bottle” formulation in Dave Carpenter’s recent Lager book. The book is a nice, accessible overview of the subject, supplementing the conversational text with a nice appendix of recipes for a variety of styles.
Relative to Dave’s recipe, I substituted in Warrior for Magnum, and used Belgian malt instead of German. Additionally, I used WLP830 instead of the suggested Wyeast 2042 Danish Lager yeast. My heart is in the right place, though–this is intended to be a clean, middle-of-the-road European lager, and I figure that the ingredient substitutions will keep the flavor in that realm.
Little Green EuroLager
- 9.25 lbs. Château Pilsen malt (Castle Malting)
- 0.25 lb. Carahell malt (Weyermann Malting)
- 0.3 oz. Warrior hop pellets (15.8% alpha), 60 minute boil
- 0.5 oz. Hallertauer Mittelfrueh hop pellets (4% alpha), 15 minute boil
- 1 oz. Saaz hop pellets (2.7% alpha), 5 minute boil
- 1 Whirlfloc tablet, 10 minute boil
- 1 pkg. German Lager yeast (White Labs, WLP830)
- Infusion mash to hit target of 149°, 90 minutes, batch sparge.
- 1.049 o.g., 1.009 f.g., 5.2% abv, 24 IBU, 3 SRM
- Water built from RO and Claremont tap water to hit target of 40 ppm Ca, 10 ppm Mg, 9 ppm Na, 41 ppm SO4, 39 ppm Cl, 87 ppm HCO3, 37 ppm RA.
- Two days before brew day, I made a 2L starter. After 36 hours, I cold crashed the starter for another 24 hours.
- I mashed in with 3.25 gallons of RO water with 2 g of Epsom salts, 2 g CaCl, and 5 mL 75% phosphoric acid, to hit a temperature of 149°. After 90 minutes, I sparged with 3.25 gallons of tap water (with 1/4 of a Campden tablet) and 1.75 gallons of RO water.
- In total, I collected 7.1 gallons of wort at a gravity of 1.042, for 84% efficiency.
- I boiled for 60 minutes, chilled to 75°, and then chilled to 49° over a period of 12 hours before oxygenating (a 60 second pulse) and pitching the yeast. I brewed the beer on 2 March 2018, and pitched the yeast on 3 March 2018.
- I fermented at 52° for around 2 weeks, before raising to 66° or so. On 23 March, I dropped the temperature to 34° for a cold crash.
- I kegged the beer on 3 April 2018, adding 1 tsp. of gelatin in 1 cup of water to clarify.
- Starting gravity was 1.050, and final gravity was 1.006, for 5.8% abv.
My initial impressions of this beer, after it has been on tap for a few weeks, is that it is pretty awesome and almost exactly what I was looking for. Malt character is glorious, and the aroma is crisp. The yeast character is super clean. My only minor ding is that the bitterness can come across as a touch harsh; I’ve noticed that on a few batches of lighter beers where I use Warrior as the bittering hop. Despite that hop being billed as a good general bittering hop, I think it’s probably just a bit too forward for anything less robust than a porter or stout, or less hoppy than a pale ale. That aside, I’m absolutely enjoying the beer. It has received high compliments from several people whose opinions on beer I trust, which is an exceptionally gratifying piece of feedback.
Another year, another iteration of the Eagle Face! This is my absolute favorite recipe, and it has done well for me. I’m entering this in the national homebrew competition this year, after scoring a very respectable 40 last year. Unfortunately, the comments on the judging sheets were not as precise as I would like, other than a vague “needs more malt character.” So, I decided to change the background malt from 2-row to Maris Otter. Other than a minor change in bittering hops, this is pretty much exactly the same as I usually brew. Following last year’s example, I toasted the oats for a bit, too.
Eagle Face Oatmeal Stout 1.5
- 7.5 lbs. Maris Otter pale malt
- 1.5 lbs. flaked oats (toasted 1.25 hours at 300°)
- 1 lb. 80° crystal malt
- 1 lb. Victory malt
- 0.75 lb. chocolate malt (Briess)
- 0.5 lb. roasted barley (Bairds)
- 6 oz. rice hulls
- 0.53 oz. Magnum hop pellets (11.8% alpha), 60 minute boil
- 0.31 oz. Warrior hop pellets (15.8% alpha), 60 minute boil
- 1 Whirlfloc tablet, 10 minute boil
- 1 pkg. English ale yeast (WLP001), prepared in 1L starter 24 hours in advance
- Infusion mash to hit target of 158°, 60 minutes, batch sparge.
- 1.062 o.g., 1.023 f.g., 5.2% abv, 37 IBU, 41 SRM
- Claremont tap water, 56 ppm Ca, 9 ppm Mg, 23 ppm Na, 41 ppm SO4, 21 ppm Cl, 220 ppm HCO3, 135 ppm RA
- I mashed in with 4.25 gallons of water at 171°, to hit a mash temperature of 158°.
- After 60 minutes, the mash was down to 157°. I added 0.75 gallons of water at 180°, let rest 10 minutes, vorlaufed, and collected the first runnings. I then added 3.25 gallons of water at 180°, vorlaufed, and collected the second runnings.
- In total, I collected 6.25 gallons of wort with a gravity of 1.053, for 74% efficiency.
- I boiled for 60 minutes, adding hops and finings per the schedule in the recipe.
- After a 60 minute boil, I cooled to 72°, pitched the yeast, and put the beer in the fermentation chamber. I’ll be fermenting at 68°.
- I brewed this beer on 24 February 2018. Starting gravity was 1.062–right on target!
- Update: I kegged this beer on 8 March 2018. Final gravity was 1.028, a bit higher than predicted, but I’m pretty comfortable that the beer is fully fermented out. Everything tastes pretty good right now; calculated abv is 4.5%.