Tuesday, May 22, 2012

Batch No. 53 - The Alpha Acid Test

The Alpha Acid Test

Brewed - May 18, 2012

Style - American Pale Ale


Ingredients:
  • 10.0 lbs. Maris Otter Pale
  • 7.0 lbs. Gambrinus 2-Row
  • 1.0 lbs. Munich Light
  • 0.4 lbs. Crystal 20L
  • 0.4 lbs. Crystal 40L
  • 0.4 lbs. Biscuit
  • 0.90 oz. Chief #3 / P9-VA517005 (60)
  • 0.60 oz. Chief #3 / P9-VA517005 (10)
  • 0.25 oz. Chief #3 / P9-VA517005 (5)
  • 0.25 oz. Chief #3 / P9-VA517005 (1)
  • 1.30 oz. Chief #3 / P9-VA517005 (dry hop - keg #1)
  • 2.00 oz. Chief #2 / P9-VA436007 (dry hop - keg #2)
  • Wyeast #1056 American Ale (2 packs / 1000 ml starter)

OG – 1.052
Primary – 9 days
Secondary - ?? days (dry hopped)

Kegged - ??

FG - 1.006
Attenuation - 88.5%
ABV - 6%

Notes:

  • American Pale Ale brewed with some new experimental, high alpha hops
  • We received 7 types of experimental hops from Hop Union to be used at our discretion for a beer to pour at NHC; they were all high alpha hops and based on comparing the aromas, I choose one to be the "single" hop to get me to ~ 40 IBU's
  • I figured a simple Pale Ale would be a good way to go to really see how the hop does in bittering and flavor 
  • I used Chief #2 / P9-VA517005 (15.5% alpha, 5.6% beta) for all hop additions and will dry hop one keg with the 1.3 oz. that remain
  • I will use some Chief #3 / P9-VA436007 (17.6% alpha, 6.4% beta) for dry hopping the 2nd keg
  • Both of these hops had a nice, fruity, spicy aroma and quite a few others were heavier on the garlic, onion side that I tend not to like that much; we weren't given any flavor profiles, so we'll see how the flavor works out 
  • Mash at ~ 152° for 60 minutes; 60 min boil
  • Fermentation started in the low 70's

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