Crouch Vale Golden Ale v0.2

The feedback for the v0.1 version was that, ailment for a BJCP Standard Bitter, cardiology the hops were too much. Well, clinic duh. Sometimes I wonder if entering beers like this is worth it – they put judges into a spot where they don’t really know what to do with the beers. That said, I figured it’d be interesting to rebrew this one a bit smaller than last time. I wanted to drop the OG 5pts and 10 IBUs. This puts it around 1.038 and 40 IBU after the whirlpool. Kristen had also mentioned that switching yeasts to the Wyeast 1469 would be interesting – dry it out a bit and add some mineral character.

So – just to be clear, it is only the Competition reviews that had detractors – otherwise this is a fantastic beer!

This beer is rapidly becoming the house bitter – it is a good way to futz with hops and is a nice 3.5-4.0% beer to have on tap.


Recipe


Croch Vale Golden Ale
Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):        7.50
Anticipated OG:         1.0384    Plato:             9.601
Anticipated SRM:           2.2
Anticipated IBU:          35.1
Brewhouse Efficiency:       83 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
100.0     7.50 lbs. Lager Malt(2-row)             Great Britian  1.0370      1

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
80.00 g.     Bullion                           Pellet   7.13  35.1  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 1469 PC West Yorkshire 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   172       10.10   1.35
Mash Out               5     10    169     169   Infuse   195        8.03   2.42

Notes
-----
Use Halcyon for Lager Malt, dropped down to 85g from 109g hops when switched to Tinseth, calc'd up from 30BU to 40BU.

Brew Day Notes

  • Brewed 2010-11-13
  • Used Halcyon for Lager Malt.
  • Bullion derated for 9mo @ 5F.
  • Added .3g/gal CaS04 (1.8g) and .5g/gal CaC03 (3.0g) for Ca levels and to push slightly to hops.
  • Switched to Tinseth for BU calcs, original recipe was @ 50BU, dropped hops 24g to get to 40BU ish.

Details

  • 1118 H20 heating
  • 1137 Mash In
  • 1147 @ 152F Mash
  • 1150 151.F @ pH 5.55, added .5 mL Lactic 88%, pH 5.41 @ 151F
  • 1249 Mash at 150.3F, mash out to 165F
  • sparge adjusted to pH 5.83
  • 1310 started vorlauf
  • 1319 Started run off, initial runnings 12.4B
  • 1327 Sparge started
  • 1356 Sparge done, runnings stopped at 1.4B.
  • 8B and 1.031 for 81.6% eff
  • 1556 Chill started after 30min whirlpool
  • tap at 71F, wort at 79.7F
  • OG is 10B, 1.040
  • 2207 pitched @ 66F, 90s O2

Fermentation Notes

  • Fermented at 64F

Tasting Notes

  • To Follow for real
  • Intial notes – nice mineral character, dry, good balanced hop flavor.
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