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 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

Grains
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

Hops
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

Yeast
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
Bottled:

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:
ABW:
ABV:

Tasting Notes & Photo
coming in 4-6 weeks

Appearance:
Aroma:
Taste:
Mouthfeel:
Aftertaste:
Drinkability:

Keg Aeration & Hops

What a great combination...air & hops!

I ran into a predicament while transferring kegged beer to another keg. I had empty a 5 gallon corny, and proceeded to siphon the remaining 2 gallons into a 3 gallon corny. After trying many times without success (I think it was because of all the CO2 in solution), I ended up pouring it as gently as possible. That went as well as could be expected, but I'm sure oxygen got mixed in pretty good. Before sealing it shut, ¼ ounce of whole Yakima Golding hops were tossed in. I really like these hops for late additions and dry hopping. After bleeding out the oxygen in the large head space, I cranked it with 30 lbs of pressure.

Six hours later, I brought it to an ensemble rehearsal, and everyone really liked it. It already had a light/young & fresh/green hop aroma and taste. A couple days later, the taste is really remarkable. Much smoother and balanced. It is a wonderful cask conditioned ale.

There is quite a bit of foam coming through the line, and I assume that is because of the CO2 release emitted from the large surface area on the hops. Also, with what oxygen has been introduced (pouring & hops), the feel of carbonation is so much smoother with much finer bubbles. Since it also has lower carbonation it really feels like it has Nitrogen. I think the combination of air and hops put this beer in a much better place. It is sitting at cellar temperature and is becoming a great tasting cask conditioned ale.

What a wonderful surprise. Since this is my first experience keg hopping, and after it has already been carbonated, I look forward to seeing any differences adding them at various times. The beer transfered and keg hopped here was the Round 2: ESB Amber Ale.

Updated 5/9/08 - The foaming in this beer is way over the top, and it wont settle down at all. I'll try taking off all the headspace pressure, to help release the gas, and let it go nearly flat, and then put more CO2 in. The taste has gotten a little harsh. Perhaps as the volume has gone down to about 1 gallon, the hops become overbearing.

Mint Stout

Here goes another 1 gallon stout yeast starter. Still one more stout idea that may spark something unusual for my brother's wedding in the Fall.

This an improvised version from Randy Mosher's Radical Brewing. Here I used some starter wort from some previous batches, adding a touch of crystal into it. Then I took the put in chocolate for half the dark malt proportion and split the half into Roasted Barley and Black Patent. The boiling wort smelled quite good.

The hopping is pushed a little to the aromatic side by 5 minutes. The mints were added as close to the level as Randy's recipe, and smelled quite nice at knockout. This batch filled the gallon jug to the very top, and was poured over sediment from an initial pint starter.

Mint Stout

Grains & Fermentables
1.00 lb. Briess Light DME
44.0 oz. Amber All-grain wort (from previous batches)
0.20 lb. Belgian Biscuit
0.10 lb. Rst. Barley/Black Patent
0.10 lb. Chocolate Malt
0.10 lb. CaraPils

Hops
.10 oz. Centennial, 9.5%, pellet, 90+min
.20 oz. Centennial, 9.5%, pellet, 15min
.20 oz. Spearmint, fresh, sliced, KO
.02 oz. Peppermint, dried, KO

Yeast
Wyeast 1056: American Ale (decanted, 1 pint starter)

Brew Day Stats

Brewed: 4/25/08
Bottled:

OG: 1.054
IBU: approx. 46
Color/SRM: Black/38
Ferment Temp: 72-80°F

FG:
ABW:
ABV:

Tasting Notes & Photo

Appearance:
Aroma:
Taste:
Mouthfeel:
Aftertaste:
Drinkability:

Click here to see a full list of one gallon batches.
And here to see the Raisin Toast Stout.

Worms Can't Get Enough

Thousand and thousands of hungry worms chow down on every last spent grain. Apparently, they can't get enough, so Mikey says. He's built up a hefty supply of red wigglers, and would love to sell you a pound if you like.

They are a thinner cousin of the basic sidewalkin-after-a-big-rainfall earthworm, but possess a much larger appetite. Vermicomosting is what he does. I'm happy to have someone willing to haul my weekly sac of spent grains far away, especially because it will be turned into something as great as the beer it originally made...black gold. Worm castings/compost is a nitrogen rich soil enhancer (at about 20-30%), and perfect in potting soils or for rejuvenating old garden earth.

It's Earth Day today. I figured this was an important subject to bring up. Brewing is hard physical and mental work. It takes hours of concentration, lifting, pouring, stirring, crushing, cleaning, etc. At the end of the day, lets face it, its difficult to imagine doing anything more besides downing a few brews during the whole process. But in fact, there is more work to be done to minimize the resulting environmental stress. There is a lot of waste when brewing beer like combustion-fuel/gas, water, spent grains & hops, yeast, CO2, sanitizing & sterilizing agents, bottle caps and old plastic hoses, plastic bags, and more. There are ways to reduce, and/or eliminate, most of these, but it takes thoughtfulness and action.

The Bearded Brewer in Minnesota has been writing about some of these issues, and has helped increase sustainable awareness in brewing. After reading about his efforts with water conservation, I decided to take action in some areas too. It's very important to take care of our small and fragile planet, and if I can't reduce and/or eliminate most of my brewing waste, then I'll have to find some other hobby that isn't so wasteful. The beer is tasting so darn good, so I'm pretty sure I will.

Take a look at other green ambitions
in a post earlier this year...

Sustainability 2008

Ordinary Bitter

I'm still finding beer styles I've never brewed before. English Bitters...these are styles that aren't too common at bars in Chicago. Even when they are found in six-packs, they are usually American versions. But, after trying two traditional English imports on tap at the Map Room, I instantly loved the taste. So unique and purely quaffable, there is nothing quite like it brewed in America. Right away, I knew I had to try brewing one for myself.

The Ordinary Bitter is undeniably one of the most drinkable beers. The balance of malts and overall hop bitterness in this style is very subtle yet precise. There also seems to be a mineral-like quality to it. I instantly fell in love with it, especially because I'm drawn to making beers that are more subtle, lower in alcohol and balanced. After looking around for recipes, I noticed many similarities. Jamil's Ordinary Bitter is really the most basic. I still have not gotten my hands on Special Roast (see side-bar link Grains 101), so I hope the combination of character malts will play the role to a degree. The following recipe is similar and what I'll try out first.

It will be poured over a third generation ESB yeast cake, and at an OG of about 1.035, it will probably be finished in under three days. Not sure if that is entirely good, but one thing is for sure, we will be tapping this beer sooner than later.

I feel very good about the stats on this brew. The day unfolded without a hitch. A great vigorous boil starting in two pots and then consolidated to one for the final 25 and 1 minute hop additions. The OG came out 1 point high at 1.038 with an overall efficiency of 80% and a final volume just shy of 6 gallons. The final gravity of this brew should be well near 1.007-9, so I'm hoping there is enough residual sweetness and body.

Ordinary Bitter

Grains
6.5 lbs. Marris Otter Pale Malt
.50 lbs. British Crystal 60L
.20 lbs. Belgian Aromatic
.20 lbs. Belgian Biscuit
.10 lbs. British Roasted Barley

Hops
1.00 oz. US Kent Goldings, 4.8%aa, pellet, 90min
.65 oz. US Kent Goldings, 4.8%aa, pellet, 25min
.60 oz. UK Kent Goldings, 6.3%aa, whole, 1min
.25-.5 oz. UK Kent Goldings, 6.3%aa, whole, keg hops

Yeast
Wyeast 1968: London ESB 3rd Generation yeast cake

Brew Day Stats

Brewed: 4/20/08
Racked: just primary
Bottled: 4/29/08

Water Adjustment:
2 tsp. Gypsum & .75 tsp Acid Blend to strike water
2.25 tsp Gypsum to 2nd sparge water

H2O/Grain Ratio: 1.25qt/lb
Mash Ph: 5.4-5.5
Sacch. Rest Temp/Time: 153°F/90min
Mash Out Temp/Time: 165°F/20min w/vorlauf
1st Batch SG: 1.052

2nd Batch Sparge Vol/H2OTemp/MashTemp: 4.5gal/176°F/168°F
2nd Batch SG: 1.018

Pre-Boil Vol: 7.5gal
Pre-Boil SG: 1.034
Boil Time: 100min
Post-Boil Vol: shy of 6gal
Mash Efficiency: 80%

OG: 1.038
IBU: 28
Color/SRM: Golden-Copper/11
Ferment Temp: 68-74°F

FG: 1.014
ABW: 2.5%
ABV: 3.2%

Cost:

Progress

1. A very short blow-off hose was used without changing to an airlock. As the temperature decreased in the porch, the water from the blow-off tub was sucked into the carboy and into the finished beer.
2. Added a little dry yeast from an open package in the frig to about 9 bottles.
3. The bottles clearly show signs of infection with a growing ring of white stuff around the neck and surface of the beer. Though it tastes ok, I question the condition of the 5 gallons in the keg.
4. Added dry hops with a large tea infuser ball. The taste of the beer was getting good, until a metallic flavor began to show itself. I suspect the infuser ball.
5. Its a fairly mild metallic flavor in the mid-after taste, and I plan to throw in as much left over hops as I have to help hide it.
6. Its a mild beer with subtle flavors all around (malt, toasty, bitterness and hops) But with these two problems, it has unfortunately turned into an off tasting beer. Oh well.
7. 5/13 - Added .80 ounce of whole Cascade hops directly into the keg. Already started to foam up a bit.

Tasting Notes & Photo

Appearance:
Aroma:
Taste:
Mouthfeel:
Aftertaste:
Drinkability: