The last beer brewing of the season is almost here!
But before we get into that, let’s recap the current condition of the already fermenting beers. If you could really call it that. Right now, millions of yeast cells are eating any available sugars in both the Porter (yet to be named) and the Steam Beer (also yet to be named). Since there aren’t many (if any) sugars let, the yeast are also taking in FANs, proteins and anything else they can get a hold of (sorry, I’m too lazy right now to give an actual scientific list out of everything they are metabolizing). But the point is, they are sitting in their little carboys, being nice and quiet and getting cleaner and yummier by the day! Bottling will definitely commence very soon.
As for the next beer to be brewed: Get ready to say hi to “Janey: The Rose-Hipped IPA”‘s cousin – “Janet: The Rose Hipped APA”… haha, Keith is going to hate that name! Though I have called Janey many things (look back on old posts) from ESB to Pale Ale to IPA, at her heart, she was always an APA (or American Pale Ale). Just a lot bitter than I would have liked – so, she became an IPA. However, now I am getting down to business, cracking the whip and making her right. She will be the Pale Ale I always wanted her to be!
For the Malt Bill, I am actually using pretty much the same as I did before, but with a few tweaks.
– 6 lbs Amber LME (for a little more complex malt base to even out the hops)
– 1 lb Caramel 40 (a tad sweet caramel taste to counteract the bitterness and for style)
– 1/3 lb Carapils (The last beer was a bit thin – this will add mouth-feel, body and head retention).
For the Hops, I am actually doing something a little different. I always wanted to make a very hop-tasting and smelling beer, but will little to no bitterness. So, I have a LOT of hop additions, but they are pretty much all at the end. I’m thinking that I can still have the same amount IBUs if I add them toward the end, and I won’t have the bitter harsh taste of being boiled for 60 min. I also want to stagger the additions every 5 minutes starting at the 30 minute mark as to have a nice, full hop flavor.
Northern Brewer 9.5 % 0.30 oz 60 Min
US Willamette 4.5 % 0.20 oz 30 Min
Northern Brewer 9.5 % 0.30 oz 25 Min
US Willamette 4.5 % 0.20 oz 20 Min
Northern Brewer 8.0 % 0.30 oz 15 Min
US Willamette 4.5 % 0.20 oz 10 Min
US Cascade 4.8 % 1.00 oz 5 Min
US Cascade 4.5 % 1.00 oz 1 Min
US Cascade 4.8 % 1.00 oz Dry-Hopped
Whew! Quite the hops, eh! I like the Northern Brewer and Willamette ‘rustic’, resiny tastes. However, I am NOT a fan of the grapefruit Cascade tastes that go along with so many American beers nowadays. However, I am a fan of the floral aroma that comes from Cascade and Willamette hops.
And of course, I’ll be adding a little over an ounce of Dried Rose-Hips to fermentor toward the end of primary fermentation along with the Dry Hops to give it that little something special.
So there’s the beer! I hope it turns out well! Because, as I said, this will be the last beer of the season before our “Summer,1 year anniversary Beer Tasting” and my new life as a Dad!
-Matt, Head Brewer