3 feet by 2 feet
Oil, Pen and Ink on Rives Cotton Rag Paper
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Portrait of a Couple
- February 27th, 2012
- Posted in Paintings
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February, 2012 Archives
Kombucha – the cloudy one. First or second attempt. Going to start the continuous production method. Similar flavor to a lamic…sweet tart sour with some funk and a sharp acidic bite. Basically tea fermented with multiple zoological cultures and soured with bacteria.
The other one is gin, soaked in local kumquats, with bitters and tonic water added. Pretty much a favorite. Similar flavor to a mellowed fruity white wine.
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Dry Pale Ale (Chinook/Cascade)
By Daniel Williams
Method: All Grain
Style: American Pale Ale
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 11 gallons
Boil Size: 16 gallons
Efficiency: 70%
Original Gravity:
1.054
Final Gravity:
1.011
ABV (standard):
5.57%
IBU (tinseth):
65.2
SRM (morey):
5.39
Approx Color:
1.054
Final Gravity:
1.011
ABV (standard):
5.57%
IBU (tinseth):
65.2
SRM (morey):
5.39
Approx Color:
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
| 20 lb | Pale 2-Row | 37 | 1.8 | 86.96% |
| 1 lb | CaraRed | 34 | 20 | 4.35% |
| 1 lb | CaraBelge | 33 | 13.6 | 4.35% |
| 1 lb | Wheat Malt | 37 | 2 | 4.35% |
Hops
| Amount | Variety | Time | AA | Type | Use |
| 2 oz | Chinook | 75 min | 13 | Leaf/Whole | Boil |
| 2 oz | Cascade | 15 min | 7 | Leaf/Whole | Boil |
| 2 oz | Cascade | 5 min | 7 | Leaf/Whole | Aroma |
Mash Steps
| Amount | Description | Type | Temp | Time |
| – | Start at 145 and then jump to 155 | Infusion | 155 F | 75 min |
Yeast
| Fermentis / Safale – Safale – English Ale Yeast S-04 | Attenuation (custom): | 79% | Flocculation: | Medium | |
| Optimum Temperature: | 59°F – 75°F | Starter: | Yes | Form: | Dry |
| Additional Yeast: 3rd generation | |||||
Water Chemistry: Pale Ale/IPA
| Ca+2 | Mg+2 | SO4-2 | Na+ | Cl- | HCO3- |
| 60 | 7 | 141 | 7 | 28 | 7 |
|
ca2 – 60
mg2 – 7 so4 – 141 na – 7 cl – 28 hco3 – 7 baking soda – 1gram gypsum – 18 grams calcium chloride – 4.5 grams epsom salt – 7 grams canning salt – 1 gram |
|||||
Notes
|
Strike with 9 gallons at 165. Sparge with 11 gallons at 165-170
Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12. Pitch yeast at 65. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle. |
Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2012-02-08 19:12 UTC
Recipe Last Updated: 2012-02-08 18:54 UTC
Tasting Notes
2-15-12
Nugget like fresh hop flavor. Big spicy/earthy flavor. Clean fermentation profile. Easy drinking session pale ale with the focus on the hops. The malt profile supports the hops. Full mouthfeel from the higher mash temp – keep the higher mash temp in this recipe as the abv is low. Light in color – on the paler side of the range for a pale ale.
Hop character would benefit from dry sorachi hops (there is a bit of subtle pine spicey flavor) but not enough to be interesting. It’ll fade in time. Chinook plus Sorachi accent each other. Malt bill needs a touch more Munich and an addition of Rye malt to accentuate the spicy hop flavor. Adjust recipe by adding 2lb of rye malt.
Flavor is similar to the west coast pale made a few months back. Very clean fermentation profile with a touch of british esters. Water profile is spot on.
I had a version of this that was infected with Brett from my lambic earlier two years ago. The cells must have lived in the rubber stopper of the grolsch liter bottle. Absolutely amazing. Leather/pineapple flavors mixed with the citrus flavored hops. Adding a note that the flavors of a light pale ale goes really well with the brett post fermentation.
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8 lbs honey (buckwheat as the flavor comes through – thick dark honey – considered the malt of honey)
5 lbs 2 row
1 lb pale chocolate
1 lb crystal malt
Saison Yeast with a bit o brett and some lacto from infection.
Fermentation 3 months at 80 degrees.
There is a slight lacto/brett character which is present that provides a pleasing tannic sour character. It is light but aids in the dryness of the braggot. Carbonation levels are high, but due to the lack of nucleation sights, the bubbles are fine and minimal head is present. Nose is amazing with vinous chardonnay fruity qualities. Mouthfeel is dry, slightly tannic from the dark grain but not overly tannic. The honey flavor dominates with a wonderful floral fruit character which mixes elegantly with the slight wild yeast phenols and esters.
Recipe changes for next batch would be to use the same honey in 33%, perhaps a pilsner malt 20% with 5% pale chocolate and 2-3 amber malt and 2-3 victory malt. The remaining sugars should be from Pear or Apples.
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