Official N.B.A.
24 hours have gone by and one gallon of yeast starter is fermenting very well right now. It's really a very small batch of beer. This time I'm experimenting with moderate-high usage of Northern Brewer hops. Since the recent brewing of a darn good APA and IPA, I wanted to try using different hops in higher IBU's. The yeast slurry from this batch will go into a 4 gallon batch..."Simcoe 100," a strong amber ale with very strong hops.
It's about half all-grain and extract. Since my coffee carafe "mini-masher" can only handle about a pound of malt, I had to perform two consecutive mashes. Each mash lasted about 45 minutes and took about 15 minutes to batch sparge three times. I made up the rest with amber DME. In the end the gravity turned out high by about 10 points! I thought it was more important to boil it down to the right final volume. So the bittering hops may be contributing more IBU's..
After primary fermentation, a taste sample will dictate how much dry hops to use. I definitely want to go big with the aroma on this one. My prediction is that this hop will result in a more "grassy" and "earthy" taste and aroma. We'll see.
Though its coming out more brown than amber, I'm still calling it the "Official N.B.A."
Official N.B.A.
Brewed 8/7/07
1.25 gallon
Malts (OG 1.062)
.65 lb. Munton's Amber DME
1.5 lb. 2-Row Malt
.20 lb. Crystal 60L
.13 lb. CaraFoam
.05 lb. Chocolate Malt
Hops (IBU 62)
.30 oz. Northern Brewer, 8.5%, whole, 90min
.20 oz. Northern Brewer, 8.5%, whole, 15min
.20 oz. Northern Brewer, 8.5%, whole, 5min
.20 oz. Northern Brewer, 8.5%, whole, KO
.20 oz. Northern Brewer, 8.5%, whole, Dry (more or less)
Yeast
Wyeast 1028: London Ale
Updates
It's about half all-grain and extract. Since my coffee carafe "mini-masher" can only handle about a pound of malt, I had to perform two consecutive mashes. Each mash lasted about 45 minutes and took about 15 minutes to batch sparge three times. I made up the rest with amber DME. In the end the gravity turned out high by about 10 points! I thought it was more important to boil it down to the right final volume. So the bittering hops may be contributing more IBU's..
After primary fermentation, a taste sample will dictate how much dry hops to use. I definitely want to go big with the aroma on this one. My prediction is that this hop will result in a more "grassy" and "earthy" taste and aroma. We'll see.
Though its coming out more brown than amber, I'm still calling it the "Official N.B.A."
Official N.B.A.
Brewed 8/7/07
1.25 gallon
Malts (OG 1.062)
.65 lb. Munton's Amber DME
1.5 lb. 2-Row Malt
.20 lb. Crystal 60L
.13 lb. CaraFoam
.05 lb. Chocolate Malt
Hops (IBU 62)
.30 oz. Northern Brewer, 8.5%, whole, 90min
.20 oz. Northern Brewer, 8.5%, whole, 15min
.20 oz. Northern Brewer, 8.5%, whole, 5min
.20 oz. Northern Brewer, 8.5%, whole, KO
.20 oz. Northern Brewer, 8.5%, whole, Dry (more or less)
Yeast
Wyeast 1028: London Ale
Updates
1. Racked to secondary 8/14/07
2. Aroma at racking time was absolutely wonderful, and I almost wanted to just let it be. But I gotta go through with the plans. Since the hops already did great things, a little more can't hurt.
3. Bottled on 8/31/07. Two bottles got a bunch of Northern Brewer whole hops in the bottle, and to be drunk within 2 weeks. Looking forward to see how "cask conditioned" I can get my bottled beer.
4. Overall this beer came out pretty bold. Please read about my assessment of Northern Brewer Hops.
2. Aroma at racking time was absolutely wonderful, and I almost wanted to just let it be. But I gotta go through with the plans. Since the hops already did great things, a little more can't hurt.
3. Bottled on 8/31/07. Two bottles got a bunch of Northern Brewer whole hops in the bottle, and to be drunk within 2 weeks. Looking forward to see how "cask conditioned" I can get my bottled beer.
4. Overall this beer came out pretty bold. Please read about my assessment of Northern Brewer Hops.
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