Crouch Vale Golden Ale v0.1

I have to admit, gerontologist I know next to nothing about Crouch Vale, their Brewers Gold or Golden Ale in general. I’ve come to this beer via Canadian Brewer as a good session beer for the summer.

This beer captured my interest for a few reasons. It is a bloody simple recipe for a nice hoppy session beer, and I’m a bit short on hop forward beers at the moment. There is a ‘Version 2’ that can be made with some Invert No. 2 or Crystal 75L that’d make it more like a Bitter. I’ve just made my first batch of No. 2 for some Milds I’ll be making in a few weeks, and it was enough fun that I’d like to start using it. The flavors are pretty interesting and from the historical English beers that Ron and Kris have been putting up, it is key part of those beers. It seems like one of those small things that makes a huge difference in those beers, but for some reason a lot of brewers don’t do it. Ok, some reason my ass…. homebrewers are lazy and love shortcuts.

Another big part of the draw is that Rick is brewing the same beer. Rick is a pretty darned good brewer and this will be a good chance for me to benchmark my nascent brewing skills.

More info on this beer from Mashweasel on the Northern Brewer forums.

Now for all the brewy goodness…


Recipe


Crouch Vale Golden Ale

Recipe Specifics
----------------
Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):        8.30
Anticipated OG:         1.0384    Plato:             9.601
Anticipated SRM:           2.3
Anticipated IBU:          30.0
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
100.0     8.30 lbs. Lager Malt(2-row)             Great Britian  1.0370      1

Potential represented as SG per pound per gallon.

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
109.00 g.     Bullion                           Pellet   7.13  30.0  15 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
0.50 Tsp    Yeast Nutrient                 Other     15 Min.(boil)
1.00 Unit(s)Whirfloc Tablet                Fining    15 Min.(boil)

Yeast
-----
WYeast 1028 London Ale

Mash Schedule
-------------
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Sacchrification        5     60    151     151   Infuse   168       12.45   1.50

Notes
-----
Use Halcyon for Lager Malt

WLP022 if available, otherwise WLP013/WY 1028

Brew Day Notes

  • 2010-07-13: 1L starter. Used 0.5tsp Wyeast nutrient per 1L of starter and 100g of DME.
  • 30s O2; no stir plate, some intermittent shaking, room temp of 72F
  • 2010-07-17: Brew Day
  • Used Halcyon for Lager Malt
  • Bullion hops from Hops Direct
  • 7.9%, used 9mo @ 5F to get 7.13%
  • Added 1.5g CaSO4 and 2.4g CaCO3 to boil kettle to give the water a bit of a stiffy

Detailed Notes:

  • 1401 Mash in, used Promash +5F for 174F strike water
  • hit 153.5F and then added 2.5qt H20 @ 78F to drop a bit, but hit too low at 150F
  • 1420 Mash @ 149.5F and pH 5.45
  • 1504 Mash @ 149F
  • 1520 10min vorlauf started with pumps – wort ran quite clear very quickly
  • sparge water of 7gal + 2mL 88% Lactic to pH 5.3
  • 1535 Sparge starged
  • 1620 Fire!
  • pre-boil of 8.6B (1.0336) @ 7.0gal = 77% eff. Added 2qt H20 to bump up for 90 min boil …missed that in sparge planning
  • 1649 Boiling, boiling, boiling!
  • 1828 Fire done, started 15min whirlpool
  • post-boil 10.9B (1.0429) @ 5.96gal
  • Need to get a handle on boil-off – this shot me 3 points higher
  • 1845 Chilling started
  • 1940 cleaned up, eating ice cream and smoking a cigar.

Fermentation Notes

  • Fermented at 63-64F
  • 2010-07-18 @ 07.16: pitched starter @ 66F wort temp. 75s O2
  • 2010-07-18 @ 21.00: Krausen starting
  • 2010-07-19 @ 07.15: Krausen and chugging the airlock
  • 2010-07-19 @ 17.29: airlock clogged, replaced with blow off tube
  • 2010-07-20 @ 20.21: starting to slow down, huge chunks of yeast on top
  • 2010-07-23 @ 00.02: nearly done
  • 2010-07-28 @ 22.06: done! kegged after purging 3x with CO2
  • 1.0114 for 72.7%ADF and 4.14% ABV
  • gravity test was tasty!

Tasting Notes

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