Monday, April 8, 2013

New Wave of Seattle Real Ale

boom....come on down on April 20th for a full house of cask-conditioned beers :)


Batch No. 67 - Under the Milky Way

Under the Milky Way

Brewed - April 6, 2013

Style - English IPA

Ingredients:
  • 9.0 lbs. American 2-Row
  • 7.5 lbs. Marris Otter
  • 1.0 lbs. Wheat
  • 1.0 lbs. Biscuit
  • 1.0 lbs. Crystal 20L
  • 0.50 lbs. Victory
  • 1.00 oz. Cluster (60)
  • 1.00 oz. Perle (60)
  • 0.50 oz. Willamette (30)
  • 0.50 oz. Cluster (30)
  • 0.50 oz. Willamette (10)
  • 0.50 oz. Cluster (10)
  • 0.50 oz. Cascade (5)
  • 0.50 oz. Cluster (5)
  • Keg #1 Dry-Hops = TBD
  • Keg #2 Dry-Hops = TBD
  • Wyeast 1028 London Ale (1 pack)
  • Wyeast 1056 American Ale (1 pack)
OG – 1.056

Wyeast 1028:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.012 (estimated)
Attenuation - 78.6% (estimated)
ABV - 5.76% (estimated)

Wyeast 1056:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 82.1% (estimated)
ABV - 6% (estimated)

Notes:
  • First time brewing an English IPA, which isn't hopped quite as aggressively as an American IPA and brewed with English yeast for a slightly more malty, caramel and minerally flavor
  • Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th
  • Doing 1/2 the batch with Wyeast 1056 in case I don't dig the 1028 London as much
  • Mash at 154° and 70 min boil

Batch No. 66 - Such is the Promise

Such is the Promise

Brewed - April 6, 2013

Style - Dark Mild Ale

Ingredients:

  • 7.5 lbs.Golden Promise
  • 2.0 lbs.American 2-Row
  • 1.0 lbs. Pale Chocolate
  • 1.0 lbs.Crystal 60L
  • 0.9 lbs. Crystal 120L
  • 0.50 lbs. Flaked Barley
  • 0.75 oz. Northern Brewer (60)
  • Wyeast 1968 London ESB (1 pack)
  • Safale S-04 English Ale Yeast (dry / 1 pack)

OG – 1.038

Wyeast 1968:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 73.7% (estimated)
ABV - 3.67% (estimated)

Saflager S-04:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 73.7% (estimated)
ABV - 3.67% (estimated)

Notes:
  • First time brewing a Dark Mild
  • Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th
  • Mash at 154° and 70 min boil

Batch No. 65 - thirteen° below

thirteen° below

Brewed - February 2, 2013

Style - Czech Lager

Ingredients:
  • 16.0 lbs. Pilsner
  • 2.0 lbs. Vienna
  • 1.0 lbs. CaraPils/Dextrine
  • 0.75 lbs.Munich
  • 2.00 oz. Perle (60)
  • 2.00 oz. Saaz (15)
  • 1.85 oz. Saaz (0)
  • Blend of Wyeast #2001 Pilsner Urquell and Wyeast #2278 Czech Pilsner (700 ml starter / 1 pack of each)

OG – 1.056
Primary – 63 days
Secondary - ?? days

Kegged - ??

FG - 1.017 
Attenuation - 69.6%
ABV - 5.11%

Notes:

  • basically a repeat of a previous czech pils recipe that turned out really well
  • Trying out a blend lager yeasts' mostly due to shop supply prior to brewday
  • Mash at 150° and 70 min boil
  • Not sure if it was the blend or just not a big enough starter, but attenuation was quite low here (~ 70% versus 83% on my last batch); sample at transfer tasted good, but it's pretty discouraging given the time I let this ferment (60+ days)

Batch No. 64 - Yogurt the Magnificent

Yogurt the Magnificent

Brewed - February 2, 2013

Style - Schwarzbier (Black Beer)

Ingredients:
  • 10.0 lbs. Munich
  • 4.5 lbs. Pilsner
  • 0.7 lbs.Crystal 40L
  • 0.7 lbs. Chocolate
  • 0.35 lbs. Carafa II
  • 0.35 lbs. Roasted Barley
  • 2.00 oz. Hallertaur (60)
  • 1.00 oz. Hallertaur (20)
  • 0.50 oz. Hallertaur (5)
  • Wyeast 2206 Bavarian Lager (600 ml starter / 1 pack)
  • Saflager S-23 Lager Yeast (dry / 1 pack)

OG – 1.048

Wyeast 2206:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.017
Attenuation - 64.6%
ABV - 4.1%

Saflager S-23:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.015
Attenuation - 68.75%
ABV - 4.32%

Notes:

  • First time brewing a Schwarzbier
  • Brewed this along with a czech pils knowing that I'd be out fo the country and I could just let this one go for a while in my chest freezer
  • Trying out two different lager yeasts and using both Wyeast and Saflager again
  • Mash at 154° and 75 min boil
  • Tasted great when I transferred it for lagering on 4/6, but didn't get that great of attenuation with either yeast