Tuesday, May 13, 2008

Sterling Pale Ale

Everyone was really impressed with the late hopped Sterling Pearl. It tasted so fresh and vibrant! With no additions longer than 20 minutes, it had a smooth and mild bittering with loads of hop flavor and aroma. I liked it so much that I'll make some minor alterations and give it another go. This kegged version will probably be consumed in record time, after all my fellow crew members have at it. An outdoor, Spring-time shindig with pot-luck, good friends, and fresh beer is just what we all need! Mmmmm...Good!

The biggest difference in this version will be the yeast and a small bittering hop addition. The vigorous late hopping in the Sterling Pearl was big and fresh, but it didn't have quite the bite that I'd like. I will also try out a sort-of continuous hopping by adding all the late hops in 5 minute intervals...see the schedule below.

American Ale 1056 will ferment this pale ale, and hopefully I can keep the temperature below 70°F. I like how the Northwest Ale strain, fermented at around 62°F, gave the Sterling Pearl a refreshing lager-like taste.

Originally it was going to be a normal 6 gallon batch. Since its being brewed for a large group of beer thirsty co-workers and friends, there's no reason not to brew more. I've got the hops, so why not use them? This time I'll go for a volume record of 9 gallons. This should take my system very close to its maximum output. I think it will be well worth it, and ensure that absolutely everyone will get to have some.

I must send out a big thanks to Isaac for helping out the whole day, and to Kyle, Nathan & Fischer for assistance in the beginning. After adding the mash-out water, there was only about ½ - ¾ gallon of space left in the mash-tun. Should be able to take the system to 10-12 gallons, with the batch sparge method. I suppose fly sparging would result in much larger batches. I guess thats one good reason to fly.

Sterling Pale Ale

14.0 lbs. Organic 2-Row Pale Malt
1.15 lbs. Crystal 20L
0.75 lbs. Organic Crystal 60L
1.00 lbs. Flaked Barley
0.50 lbs. Belgian Biscuit
0.25 lbs. Belgian Aromatic

1.00 oz. Sterling, 5.3%, pellet, 60min
1.25 oz. Sterling, 5.3%, pellet, 25min
1.00 oz. Sterling, 5.3%, pellet, 20min
1.25 oz. Sterling, 5.3%, pellet, 15min
1.00 oz. Cluster, 7.9%, pellet, 10min
1.25 oz. Sterling, 5.3%, pellet, 5min
1.00 oz. Perle, 7.9%, pellet, KO
1.50 oz. Sterling, 5.3%, pellet, KO

Wyeast 1056: American Ale (decanted from a 2 quart starter, then made into 1 cup krausen)

Brew Day Stats

Brewed: 5/12/08
Racked: just primary
1/2 Kegged: 5/23/08
1/2 Bottled & Kegged:

Water Adjustment:
Strike: 1.6 tsp Gypsum, 1.4 tsp CaCl, 1 tsp Epsom, 1.5 tsp Acid Blend
2nd Sparge: 1.6 tsp Gypsum, 1.4 tsp CaCl, 1 tsp Epsom

H2O/Grain Ratio: 1.25qt/lb
Mash Ph: 5.4
Sacch. Rest Temp/Time: 153°F/1hr
Mash Out Vol: 2.5 gal
Mash Out Temp/Time: 173°F/20min
1st Batch SG: 1.061

2nd Batch Sparge Vol/H2OTemp/MashTemp: 5 gal/175°F/169°F
2nd Batch SG: n/a

Pre-Boil Vol: 11 gal
Pre-Boil SG: 1.049
Boil Time: 90min
Post-Boil Vol: approx. 8.5 gal
Mash Efficiency: n/a

OG: n/a...approx. 1.057-1.064
IBU: approx. 45
Color/SRM: Golden/8
Ferment Temp: 65-70°F

FG: 1.013
ABW: 4.9%
ABV: 6.2%

Tasting Notes & Photo

Appearance: Pale golden color with a touch of orange tint, hazy, a strong white head forms and hangs around a while till it falls into a thin layer of fine bubbles across the whole surface of the beer. Some lacing.
Aroma: Moderate-full nose of soft citrus fruits, honey, with slight pine, lemon & yeast scent.
Taste: Bright hop flavor upfront that balances with light clean malt sweetness, then a clean sharp bitterness cuts through and reminds me that it's a 6% beer & just the light bitter bite I was looking for, some spice notes, and finishes with some alcohol presence.
Mouthfeel: Medium bodied with medium carbonation.
Aftertaste: Pine/sap bitterness lingers and makes it feel a little like an IPA, some alcohol, slight diacetyl.
Drinkability: Good drinkability, can be drunk alone but is better with a flame grilled burger or sweet & spicy sloppy joe, definitely a bigger and more aggressive version of the Sterling Pearl. Served on draft at the party, and at a Lowly ensemble rehearsal, I (I'm not the only one) found that it gets better with every serving poured, and as the temp goes up a little with each pour...it gets more flavorful as the evening moves on.


Meghan said...

Hello - I'm a student at the University of Chicago Graduate School of Business and, for a class, researching a business idea that involves one of my favorite things, beer. I'm trying to talk to one or two Chicagoans who brew their own beer and know a bit about the homebrew community (if there is one!). Would you be willing to chat with me for a few minutes or answer some questions via email? Thanks - I can be reached at mshehorn@chicagogsb.edu.

Ted Danyluk said...

Meghan, it was fun talking with you about beer and the business of it. Good luck with everything! Sorry this response is so darn late.