17lbs Pale Malt 2 Row
1lb Caramel / Crystal Malt 60L
Mashed at 150F for 90mins and sparge at 168F for 20mins
No hop addition in the boil
Cool to 190F
Whirlpool at 190F 2ozs Cascade, 1oz Centennial, 1oz Chinook and 1oz Citra for 15min
Cool to 170F
Whirlpool at 170F 2ozs Cascade, 2ozs Centennial, 2ozs Chinook and 2ozs Citra for 50min
300B cells of Wyeast 1272 (is suppose to be the same as Imperial Yeast A15)
People liked the Pale Ale I brewed for Thanksgiving called The Landing so I decided to try another version of this. I was not happy with how bitter The Landing came out so this time I decided to not do any hops in the boil. I also adjust the chloride/sulfate ratio up from .39 to .59 which is still in bitterness range.
Water adjustment of 12g gypsum 6g calcium chloride and 4g magnesium sulfate – to bring the water to 85ppm calcium, 8ppm magnesium, 38ppm sodium, 92ppm chloride, and 156ppm sulfate. Chloride/sulfate ratio of .59 which should enhance bitterness.
http://maltwaterbrewing.com/wp-content/uploads/2018/12/moon-walk.jpg208720brewmasterhttp://maltwaterbrewing.com/wp-content/uploads/2018/05/Malt-Water-300x50.pngbrewmaster2018-12-02 15:26:272018-12-20 21:09:00Moon Walk | Hopped Up Pale Ale 5%
Dianne and Chase wanted me to do something for Thanks Giving that would have a broader appeal than the Pecan Stout I did yesterday. After brewing and writing this post we decided to change the name from Pale Rider to The Landing.
18lbs Pale Malt 2 Row
1lb Carmel / Crystal Malt 60L
Mashed at 150F for 90mins and then 168 for 20mins
2ozs Galaxy 5mins
2ozs Columbus 5mins
1ozs Falconers Flight 5mins
Boil for 90mins
2ozs Galaxy whirlpool for 50mins at 170F
2ozs Columbus whirlpool for 50mins at 170F
1ozs Falconers whirlpool for 50mins at 170F
2ozs Galaxy dry hopped after 1 day of full fermentation
2ozs Columbus dry hopped after 1 day of full fermentation
1ozs Falconers Flight dry hopped after 1 day of full fermentation
200B cells of Imperial A15 Independence
100B cells of Wyeast 1272 (is suppose to be the same as A15 and Strange Brew only had one pouch of A15)
When I kegged I added 2oz of Columbus to one of the kegs (see brew notes).
I had been leaning toward a strawberry blonde ale but never found a recipe that hit me and I was not convinced strawberry was the right thing for Thanksgiving. I then started thinking about doing another Saison but they don’t really have broad appeal. My first ever brew was a blonde ale from The Electric Brewery so I started looking at what else he had and came across his Electric Hop Stand Pale Ale. After reading through the experimentation he did with post boil hop additions and decided I would do a hopped pale ale. Initially I was going to go 100% with his recipe but decided to modify the hop addition and do a takeoff from my Galaxy Rider Dry Hopped IPA.
Water adjustment of 20g gypsum and 10g magnesium sulfate – to bring the water to 91ppm calcium, 18ppm magnesium, 38ppm sodium, 50ppm chloride, and 268ppm sulfate. The one concern I have is the chloride / sulfate ratio is .39 which could add bitterness.
No real issues and actually I heated the water while I went to the brew store to buy grain. I need to install the remote VNC on the brew controller so I can monitor while remote.
Had to add about 1/4 gallon of water at end of boil to get back to the 10.5 gallon post boil volume. This helped get the temp down for whirlpool, but not all the way to 170F. It took 20mins or so to drop to the 170 target. I ran the whirlpool the from end of boil until I hit 170F.
All in all this is a recipe I will certainly do again as I really like the idea of a hopped pale ale. When I kegged I decided I would dry hop one of the kegs to see how this would change the flavour I think is coming from the Falconers, so I added 2ozs of Columbus to one of the kegs (made a bag from cheese cloth and hung it with fishing line). That said next time I would change some things next time:
I think I would change the hop profile and certainly not use the Falconers (which I’ve been told is being discontinued). I’ve read that Falconers can give an off / onion taste and I think I am tasting something like this.
I would get the whirlpool down before adding the hops as the beer is way more bitter than I would have expected and I think this is due to the temperature of the whirlpool.
I’m thinking something with Don Quixote but Chase and Dianne are working on a better name and label idea.
http://maltwaterbrewing.com/wp-content/uploads/2018/10/The-Landing-Feature.png521695brewmasterhttp://maltwaterbrewing.com/wp-content/uploads/2018/05/Malt-Water-300x50.pngbrewmaster2018-10-28 17:47:262018-11-11 14:52:52The Landing | Hopped Pale Ale 5%
Decided to do something different for Thanks Giving and I hate hate hate pumpkin beer so we decided to go for pecan.
27lbs Pale Malt 2 Row
3lbs Chocolate Malt
3lbs Roasted Barley
1lb 8ozs Carmel / Crystal Malt 60L
1lb 8ozs Flaked Wheat
2 Pecan pies for 15 mins in the boil (Original plan was whirlpooled for 20 mins)
4ozs Magnum for 60mins
600B cells of Imperial A10 Darkness
Forgot to buy rice hulls
It was a mistake to boil the nuts as they added a real bitterness. Next time I would whirlpool the pie. To compensate for this after crashing for 4 days I added 1/2cup maple syrup, 4 table spoons brown sugar and 1 table spoon vanilla. The bitterness is now very much in the background and all in all I would say it came out really nice.
Been thinking about new stout ideas and saw a beer Trillium did with bananas and have been planning to do something like this, but seeing it is Thanks Giving I decided to go for something fitting to the season.
Water adjustment of 8g gypsum, 12g calcium chloride and 7g magnesium sulfate – to bring the water to 83ppm calcium, 11ppm magnesium, 38ppm sodium, 128ppm chloride, and 117ppm sulfate.
Had major issues with my HERMS (Heat Exchange Recirculation Mash System) today. When I first mashed in it kept clogging and I would say I never really got it working 100%. The flow was always much less than ever before. I assume I must have got grain under the false bottom, that said I’m not really sure the issue.
I also forgot to buy rice hulls so I suspect my pre boil SG was lower than expect due to no rice hulls and the HERMS issue.
Original plan was to whirlpool the pies for 20mins but after transferring to the boil kettle I felt my SG was low and the taste a bit on the light side so I decided to put the pies in the boil for 15mins (When I added them they dropped the temp a few degrees so the boil was more like 12 or 13mins). I was speaking with the beer savant Jeremiah last night and he was concerned with off flavours from the nuts being boiled, which is why I was planning to whirlpool the pie. Guess we will know in a few weeks.
Next time DO NOT boil the pie. I think the nuts ended up adding a very bitter taste from the boil.
18lbs 2.8ozs Pilsner 2 Row
1lb 1.4ozs Vienna Malt
1lb 1.4ozs Wheat Malt
8.8ozs Cara Gold (Strange Brew was out of Caramunich)
7.3ozs Munich Malt
4.5oz 2.8% Styrian Goldings hops @ 45mins
2oz 4.8% East Kent Goldings hops whirlpool for 15mins (original plan was 1oz @ 15mins)
400 billion cells of Imperial Yeast Rustic
8lbs of plums added to fermentation after 1 day
Mash temp 150F
Sparge temp 163F
The Raspberry Saison Raspberry Dream was a big hit and last weekend Dianne and went to Trillium to taste a Saisons and Gose, one of which we really liked was done with plums. So Plump was born, after some debate of maybe doing peaches.
Water adjustment of 5g gypsum and 4g epsom salt to bring the profile to calcium=37, magnesium=15, sodium=38, chloride=39, sulfate=126.
Decided to change the East Kent Golding hop addition (Strange brew only had 2oz whole leaf bags) from 1oz @ 15mins to 2ozs whirlpooled for 15 mins. I was just going to toss the extra once but when I opened the bag they had such a nice soft aroma I decided to use them all (IBUs stayed the same @ 25.2).
Fermentation Started at 68 for a full day of fermentation (then added plums) and the plan is to raise 2 degrees every day.
Second time brewing this as I planned to enter it into the national home brew competition. I did not have much time to get everything done, especially the aging, and I had to brew a double batch to fill a 25 gallon barrel. I purchased a barrel from Nick and because I was short on time we simple added a few bottles of his syrup to the barrel and rolled it around for a few days (there was just not enough time to go through an aging of the syrup).
28lbs 4.8ozs Pale 2-Row malt
2lbs 11.1ozs Flaked Wheat
2lbs 11.1ozs Flaked Oats
2lbs 8.9ozs Roasted Barley malt
1lb 4.5ozs Black Patent malt
1lb 4.5ozs Caramel/Crystal 60L malt
1lb 4.5ozs Chocolate malt
1lb 4.1ozs Corn Sugar
3.3ozs Magnum @60mins
10pkgs Safale English Ale yeast #S-04
My inspiration comes from one of the best beers I’ve ever had – Angels with a Filthy Soul from Bissell Brothers. I’ve only ever had 3 cans of this beer as it is crazy hard to get. Bissell Brothers age this beer in oak barrels they get from Nick at Cask Force who I know from Post Road Liquors. And before aging the beer the barrel is used to age the Cask Force maple syrup.
Up early that day so I could get a double batch brewed. Everything went great on brew day and I was done before 5:00pm.
http://maltwaterbrewing.com/wp-content/uploads/2018/02/angel-with-a-dark-heart-header.jpg16002560brewmasterhttp://maltwaterbrewing.com/wp-content/uploads/2018/05/Malt-Water-300x50.pngbrewmaster2018-02-20 10:10:092019-01-02 16:55:08Angels with a Dark Heart | Oak Aged Imperial Stout 13%