Batch 5: 'Merican IPA: Brewing Day

Here was the program:

1. Boil 4 gallons of water the day before, and set aside to cool overnight.
2. Steep 10 oz. of CaraPils in 3 gallons of water for 30 min. at 160º ±10º.
3. Add 3.3 lb. of pale LME, and stir till dissolved.
4. Bring to boil until break (approx. 20 minutes).
5. Hop.
1. 0.7 oz. Centennial hops T-60 min.
2. 0.7 oz. Centennial hops T-45 min.
3. 0.7 oz. Centennial hops T-30 min.
4. 0.7 oz. Centennial hops T-15 min.
5. 0.7 oz. Centennial hops 0 min. for 10 minutes off heat
6. Add 6.6 lb. of pale LME at knockout, and let stand for 10 minutes.
7. Chill wort with ice bath and soda bottles to below 70º.
8. Add wort to pail, and top off with cooled boiled water to just over 5 gallon-mark (or approx. 3 inches from top of pail).
9. Measure original gravity.
10. Pitch Wyeast American Ale II Yeast (#2772).
11. Aerate the wort by pouring back and forth between sanitized pails.

The original gravity ended up being 1.074, a bit higher than expected. I accidentally steeped the specialty grains too hot (170º+). I'm hoping that doesn't add any off flavors.

I'll be dry hopping an additional 0.7 oz. of hops at secondary fermentation.

Batch 5: 'Merican IPA: Ingredients

I'm giving this recipe another try. Here's what I got:

• 9.9 lb. – Pale liquid extract ($34.47)
• 10 oz. – CaraPils grains ($0.89)
• 4 oz. – Centennial hops ($5.96)
• 2 packets – Wyeast American Ale II Yeast (#1272) ($14.98)
• 1 – muslin bag ($0.69)
• 4 oz. – corn sugar ($0.29)

The total cost after tax was $61.22. I'm altering a few things from the first go around. First, I'm doubling the yeast since it didn't seem to fully attenuate the first time. (I'm still not ready to try a yeast starter.) Second, I'll be allowing the primary fermentation to go a bit longer. Finally, I'll be doing a secondary fermentation.

Batch 4: Steamboat California Common Beer: Tasting Day

Very late on this post. This beer turned out fairly good. It was much more hoppy than I had expected, not nearly as balanced as the Anchor Steam. It seemed much closer to a traditional pale ale. It is amazing how noticeable the lager yeast character was in the aroma and the front end of the taste. Next time, I will likely add a bit more maltodextrin and try a different hop variety.

My dad enjoying a Steamboat at his new retirement property

My mom

Batch 4: Steamboat California Common Beer: Secondary Fermentation/Bottling Day

I transferred the beer from the primary to the secondary after two weeks and measured the gravity of the beer at 1.012. The sample from the thief tasted good but a bit hoppy. After a week in the secondary, I measured the final gravity of the beer at 1.012/3. With an original gravity of 1.043, the alcohol by volume ends up being about 4%. The sample from the thief tasted a little more balanced but still hoppier than is typical for a California common.

I primed the beer with 4.6 oz. of corn sugar before bottling. (I was tempted to use 5.4 oz. but was concerned about arming beer bombs. The guy at the supply shop suggested being a bit more conservative, too.) I used one champagne bottle this time. I had saved up several champagne bottles after our weekend in Gatlinburg but have learned that while Korbel Brut bottles are cap-able with standard beer bottle caps, Barefoot and Poema champagne bottles are not. I ended up with 42 beer bottles in addition to the one champagne bottle. I'll let this condition for a couple weeks, and it'll be ready to share with my parents when I visit them over my spring break down in North Fort Meyers.

Batch 3: Papa Bear Porter: Tasting Day

This one turned out pretty good. I like the balance of chocolate maltiness and the hops. It's a little under-carbonated. I'll probably up the priming sugars to 3.5 or 4 oz. next time. I might try adding a vanilla bean or two to the secondary in the next batch.

a warning about how a paternalistic bear will at some point during our stay demand tribute

Cam and Tyson enjoying a sip

Cam and Tys enjoying a laugh

Angela and Rowland enjoying a quaff

--
UPDATED (3/28/13): I added picture of beer at top above because I forgot to take one earlier.

Batch 4: Steamboat California Common Beer: Brewing Day

I'm really excited to be using a lager yeast for the first time--even though this isn't exactly a lager beer. I'm naming this one after my high school band, Steamboat.

I'm trying one new thing with this this batch. John Palmer suggests (p. 83 in How to Brew) that one can use sealed, sanitized 2-liter bottles of frozen water to chill the wort. I've got three in the freezer.

Here's the program:

1. Boil 4 gallons of water the day before, and set aside to cool overnight.
2. Steep 0.75 lb. crystal 40L malt and 1 oz. black malt in 3 gallons of water at 160º ±10º for 30 minutes.
3. Add 3.3 lb. of pale LME, and stir till dissolved.
4. Bring to boil until break (approx. 20 minutes).
5. Hop.
1. 1.5 oz. U.S. Northern Brewer hops T-60 minutes.
2. 0.5 oz. U.S. Northern Brewer hops T-15 minutes.
1. Add 0.25 lb. maltodextrin powder.
6. Add 3.3 lb. of pale LME at knockout, and let stand for 10 minutes.
7. Chill wort with ice bath and soda bottles to below 70º.
8. Add wort to pail, and top off with cooled boiled water to just over 5 gallon-mark (or approx. 3 inches from top of pail).
9. Measure original gravity.
10. Pitch Wyeast California Lager Yeast (#2112).
11. Aerate the wort by pouring back and forth between sanitized pails.

 

The original gravity ended up being 1.043 (corrected from 1.042 at 66º). (The target OG was 1.052. Not sure about the discrepancy.) The frozen soda bottles seemed to work well. I put one sanitized bottle in the center of the kettle while it was submerged in the ice bath. I stirred the wort until the ice in the bath had fully melted. I then placed the remaining two sanitized soda bottles in the kettle. The wort chilled much more quickly than with only the ice bath. (I didn't have an eye on the clock so I'm not sure exactly how quickly.)

I plan to let this ferment for about two weeks before racking for secondary fermentation for at least a week.

Batch 4: Steamboat California Common Beer: Ingredients

I am basing this one on John Palmer's No. 4 Shay Steam (p. 232) as published in How to Brew. I am adding the black malt to attenuate the sweet maltiness that for me is the only shortcoming--if you can call it that--of Anchor Steam.

• 6.6 lb. pale LME
• 0.75 lb. crystal 40L malt
• 1 oz. black malt
• 0.25 lb. maltodextrin powder
• 2 oz. Northern Brewer hops
• 1 packet Wyeast California Lager (#2112)