|
|
|
|
|
View previous topic :: View next topic |
Author |
Message |
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Fri Nov 07, 2014 5:36 pm Post subject: |
|
|
I can't wait to try this, hopefully Sunday will be brew day. I'll try it with 1099 instead of 1056.
We just ran out of the London Pride clone from early this Summer and I need another session beer!
The half-New Zealand IPA clone is still going strong!
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Tue Nov 25, 2014 10:19 pm Post subject: |
|
|
Tasted the first semi-carbed sample today! We're on day 15 since the pitch, so still early. OG was 1.042, FG was 1.012. I did use 1099. I ended the dry hop at 6 days... perhaps a little too early. The color is a gorgeous light gold with nice clarity from the gelatin. Aromas in the glass are bright with the scent of green apples and tropical fruit, with maybe a little dank pine. Mouthfeel is great, very light body and obviously sessionable. It's on the dry side, but not too much. I wouldn't want it any drier than this. The flavor is grapefruity, citrusy, and with a little pine and a hint of sweetness. Bitterness is very subtle, but still present.
I'm tempted to add some hops to a teaball and throw that in the keg, but I worry this beer doesn't have the body to support more hops, plus any grassy/vegetable notes from Citra might become very noticeable.
Overall a very nice light but hoppy beer. I can't wait to see how it matures in a few weeks.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Dan Cook
Joined: 14 Jan 2015 Posts: 12 Location: Seattle
|
Link Posted: Tue Feb 10, 2015 6:53 pm Post subject: |
|
|
Kal,
If you're brewing a sessionable pale with the same basic recipe as The Electric Pale Ale (batch #130), and same target volume but with fewer hops and less malt, wouldn't you want to tone down the water treatment too. In particular I am thinking that the sulfate and calcium should come down, either in tandem so as to maintain the same ratio but fewer overall ions, or perhaps just bring down the Sulfate. The latter would give a more 'balanced' beer (i.e. less bitter), which would seem to be the goal of a session ale. Your batch #130 recipe calls for a ratio of 1:5.5 (Cl = 50, sulfate = 275). I am wondering if having a Sulfate concentration of 150ppm, therefore a ratio more like 1:3, would be better?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat May 16, 2015 4:40 pm Post subject: |
|
|
UPDATE:
I've tweaked this recipe slightly (see above) to have it finish at a slightly higher gravity (1.012 instead of 1.008) as I was finding it a tad dry for my tastes.
The biggest change is that the single infusion mash temperature was raised from 152F to 160F and I used a healthy dose of CarapilsŪ or CarafoamŪ. This raises both the original gravity and final gravity as this malt produces mostly unfermentable sugars. The higher mash temperature helps ensure we end up at the target gravity we want (1.012), slightly higher than the 1.010 final gravity of our normal Electric Pale Ale. Too low and a beer can taste overly thin, a common problem with lower alcohol version of beers where nothing but the amount of malt is modified. When making lower ABV versions of your favourite beers you want to re-assess the percentages used in the grist.
This last batch I feel is perfect. This is going to be a staple beer that I plan on always having on tap. I find this 4.3% ABV session version is much more approachable than the regular 6.0% ABV version and it doesn't give up anything in terms of flavour. Don't get me wrong: I love the 6.0% version, but sometimes you want to have 2-3 and not feel the effects (as much).
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Mon Sep 07, 2015 1:45 pm; edited 1 time in total
|
|
Back to top |
|
|
Dan Cook
Joined: 14 Jan 2015 Posts: 12 Location: Seattle
|
Link Posted: Tue May 19, 2015 4:12 pm Post subject: |
|
|
kal wrote: | UPDATE:
I've tweaked this recipe slightly (see above) to have it finish at a slightly higher gravity (1.012 instead of 1.008) as I was finding it a tad dry for my tastes.
Kal |
I've done a variation on Kal's sessionable recipe twice recently and it's been a big hit, especially as the season warms up. Pretty much the same hop schedule as Kal, and I also deliberately targeted FG/OG readings of about 1.045/1.012, but through different methods:
● grain bill = Maris Otter + Vienna + acidulated malt. No Crystal or Cara (and like Kal I use an elevated mash temp)
● a yeast strain with a lower attenuation, therefore a higher terminal gravity
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Sat Jun 13, 2015 4:31 pm Post subject: Base for a fruit beer |
|
|
Any thoughts on why this base grain bill would or would not work for a fruit beer such as apricot or peach?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Sun Jun 14, 2015 12:47 pm Post subject: |
|
|
The light body of this beer seems like it would be ideal for showcasing additions other than hops, like fruit.
You know I STILL have this beer sitting in a keg in my keezer since November? It's nice and smooth, but the hoppiness has since dissipated. The dryness still reminds me to aim for a higher FG with the next attempt, and hopefully your adjustment will do the trick.
After I posted this it occurred to me that you have never written up a fruit beer recipe. I guess you're not a fan?
This past winter we were down in Clearwater and stopped by Dunedin Brewery. They have an absolutely stunning apricot peach beer that I'd like to clone. The only info they publish online is that it's 6% ABV. My first attempt at a clone was an extract batch using about 80% golden light and 20% wheat, with some crystal. I used 1098 yeast (because 1099 wasn't available, and I wanted something fruity). Hopping was minimal at about 13 IBU using Hallertau for bittering, and a single addition of 1 oz Galaxy at 5 min. I put one big can each of apricot and peach puree from VH in the secondary, and then cold crashed with gelatin 1 week later.
The result? Tart as F with obviously British fruitiness. The gelatin did not do much to clear it up, but I only waited two days before kegging. NOT what I wanted at all. I tried to save it with 1/2 lb of lactose in the keg, which has sweetened it up a bit, but it still tastes like an experiment gone wrong. I'm particularly annoyed I did't just use US-05 instead of the 1098.
I think I'm going to try again using a lighter malt base, like this one, perhaps with as much as 40% wheat, use Conan yeast (I saved a jar from a HT clone two weeks ago- attenuation was 75%), and STOP the fermentation in the secondary with K-sorbate or something prior to adding the fruit. I'm also going to keep the hops even simpler this time, noble for about 12-15 IBU max, no aroma. Let the fruit do that work.
I'm curious as to your opinion on a water profile for a beer like this. I went with straight RO water the first time around, but the beer has kind of a "dead" mouthfeel, which I think may be due to lack of salts.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sun Jun 14, 2015 2:05 pm Post subject: |
|
|
drcraig wrote: | After I posted this it occurred to me that you have never written up a fruit beer recipe. I guess you're not a fan? |
I wouldn't say I'm not a fan (there aren't really any styles I don't like), just that there are other beers I'll reach for first so I've never been interested in brewing a beer with fruit myself.
Quote: | I'm curious as to your opinion on a water profile for a beer like this. I went with straight RO water the first time around, but the beer has kind of a "dead" mouthfeel, which I think may be due to lack of salts. |
I really don't know what the right approach would be. If I had to guess, I'd go with something basic that I do for most of my non-hoppy beers: Ca=50, Mg=10, Na=16, Cl=71, S04=69
But that's just me guessing. I have no idea what the fruit would do or how to approach it. More research would be required. I'd suggest you start a new thread about it. Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
Topdollar
Joined: 20 Aug 2015 Posts: 65
|
Link Posted: Sat Jun 18, 2016 4:22 am Post subject: |
|
|
Brewed this May 28th and have been enjoying it for the past three days. Everything worked perfect with this beer (with the exception of one bum pack of us-05 that didn't take off...another pitch sprinkled on top fixed that).
Probably my favorite of all the beers I've made from the site so far Kal. I did use a hop screen in the boil kettle - I noticed the hops there didn't get agitated as much through the boil, but whether this affected the bitterness..I'm not sure.
Either way, first time I crash chilled by putting the conicals right in the keezer. Can't get over how much I like it and how clear it is.
Tackling the Double Citra IPA next!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Walts Malt
Joined: 27 Sep 2013 Posts: 119 Location: Farmington, MN
Drinking: Two Hearted Clone
Working on: Planning my Fall Brewing Schedule
|
Link Posted: Tue Oct 04, 2016 12:40 am Post subject: |
|
|
Just got this beer on tap at home and I really like it. I did not use any gelatin and it's a bit cloudy. Going forward I will probably start to use gelatin where appropriate in my beers. I was wondering though if there are any other points in the process that I should be a little more careful with to help get clearer beer. I did use a whirlfloc tablet at 15 minutes.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Walts Malt
Joined: 27 Sep 2013 Posts: 119 Location: Farmington, MN
Drinking: Two Hearted Clone
Working on: Planning my Fall Brewing Schedule
|
Link Posted: Tue Oct 04, 2016 1:01 am Post subject: |
|
|
About two weeks, but I did dry hop it at room temperature. Just moved into serving chest freezer on Friday night. Based on what you said, we'll see how it clears up over the next couple of weeks. Still tastes great, just the geek in me wants the appearance aspect as well.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
dward4421
Joined: 21 Jan 2016 Posts: 35
|
Link Posted: Sat Oct 22, 2016 12:51 am Post subject: |
|
|
I saw the update on facebook about tweaking the recipe to make this more like the "New England IPA" style. I know you will not make too many changes at once, but will you still be sticking with the us-05 initially or will you use an English strain? Once my panel arrives in the upcoming weeks, I'm sure this will be the first recipe I attempt!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Oct 22, 2016 2:47 pm Post subject: |
|
|
dward4421 wrote: | I saw the update on facebook about tweaking the recipe to make this more like the "New England IPA" style. I know you will not make too many changes at once, but will you still be sticking with the us-05 initially or will you use an English strain? Once my panel arrives in the upcoming weeks, I'm sure this will be the first recipe I attempt! |
The first change was only water adjustments as I mentioned on the Facebook post. It's not even where I expect the water adjustment to eventually be, but I want to take baby steps as I want to learn and compare the differences. Its happily bubbling away now.
In the next month or two I do want to make a full blown NEIPA with different yeast (likely English like you mentioned) ", water, malt bill, hops (lots of fruity ones like Amarillo, Citra, galaxy, mosaic, etc).
Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
|
|
|
|
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
|
Forum powered by phpBB © phpBB Group
|
|