The Original Plan
So I purchased what’s called a “pin keg” from Geemacher which is a company providing kegs to the brewing industry and individuals. A “pin” is not a pinlock keg. A pin is a 5.4 gallon version of a firkin. A firkin is a keg for cask conditioned beer or “real ale”. I’ve wanted one since I first took interest in brewing beer so I broke down and purchased one. Geemacher took my order online and delivered the keg via mail lightning fast. I was very happy to see this new stainless steel bundle of joy.
So what to brew? Many people gave me ideas but I decided to go English IPA. Hard to screw up, very smooth, Earthy and just lovely. I know in the USA we don’t get the best versions of the English IPA due to export taxes so I decided to try a version of Jamil’s English IPA. I’m very excited about it. The hop schedule will be somewhat different but I think it’ll be good.
How it Went:
I modified how I did sparging for this beer. I’ve had low efficiency on my last 6 or so beers and the competition results and friend’s reviews suggested astringency. Based on what I could research oversparging was what I suspected. I realized that the “rule” I’d read in some book that the water level should be kept above the grain in the mash tun was probably misinterpreted. I’d basically been taking one quart out, pour a quart in type of thing after the mash got below the grain level. I decided instead to focus on how many quarts I put in minus absorption to dictate how much sparge water I would use. It resulted in MUCH higher efficiency and hopefully will mitigate my astringency issue. We shall see. Mash temperature was right on. My OG after boil was spot on at 1.064. I actually had to dilute pre-boil in order to get to the appropriate pre-boil OG. I also made sure to keep the sparge water temperature under 168 . Also the below is wrong. I used 1 teaspoon of gypsum and 3/4 teaspoon calcium chloride in 7 gallons mash water for the 18 pounds of grain. I didn’t use any wheat malt as I had none. The efficiency was extremely high and I had to abandon the run off at 6.5 gallons of water and add a gallon to get the appropriate pre-boil gravity albeit with a somewhat higher pre-boil volume. Fermentation took off like a champ and needed a blow off tube in less than 24 hours.
Update After Week 1 of Fermentation:
Removed the blow off tube and took a sample. The gravity is about 1.025 and it tastes pretty nice. Earthy and no sharp tastes at all. It’s still got a lot of yeast in the beer and fermenting nicely. Hopefully move it to secondary in a few days then dry hop with 2 ounces of East Kent Goldings pellets and 1 ounce of Bramling Cross pellets. I’ve never used the Bramling Cross but am hoping for some of that black currant flavor it’s known for.
Update After 1 Week 3 days of Fermentation
The beer has fermented down to about 1.015 and much of the yeast has cleared out. It tastes quite nice at this point and I’m thinking I’ll be happy with it. I’ll move it to secondary tomorrow and dry hop with 2oz of EKG and 1oz of Bramling Cross
Update After 1 Week 4 days of Fermentation
Beer transferred to secondary and dry hopped. Planning on moving it to the cask in a week and carbonating. the hop smell wasn’t really there so I’m hoping the dry hop will fix that!
Update After 2 Weeks 3 days of Fermentation / Dry Hop
Beer transferred to my pin(mini firkin) keg with 1/2 cup of cane sugar diluted in 1 cup of water. It tastes very Earthy after dry hop with tobacco notes and some sort of dried fruit notes.(not sure what black currant tastes like but I’m hoping that’s what it is) Got it all sealed up and sitting in my wife’s craft room much to her displeasure! I didn’t quite fill the thing to the top as I ran out of beer but I’m pretty sure it’s 95% full. Going to let it sit and carbonate hoping to try it out November 10-11.
Name: Cask English Ale
Description: pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F.
Post Boil Volume: 7.00
Pre Boil Volume: 6.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.062
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 6.150
Users Targeted ABV%: 6.500
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 66
Likely Original Gravity at 7.00 Based on Grains and Efficiency: @ 66% = 447 GU = 1.064
Grain: Biscuit Malt qty:0.75
Grain: Caramel/Crystal Malt – 40L qty:0.75
Grain: Caramel/Crystal Malt -120L qty:0.5
Grain: Pale Malt, Maris Otter qty:16
Hop : Pilgrim qty:1 at:60 mins. AA=11.50
Hop : Challenger qty:1 at:45 mins. AA=7.50
Hop : Challenger qty:1 at:20 mins. AA=7.50
Hop : Goldings, East Kent qty:1 at:10 mins. AA=5.00
Hop : Goldings, East Kent qty:1 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:2 at:0 mins. AA=5.00
Hop : Bramling Cross qty:0 at:0 mins. AA=6.00
Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0
Style Name: English IPA (India Pale Ale(IPA))
Cask English Ale Pocket Brewer XML Code»
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<Type>All Grain</Type>
<VERSION>1</VERSION>
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<OriginalGravityImportExport>1.062</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>7</BatchSize>
<BatchSizeImportExport>7</BatchSizeImportExport>
<BoilVolumeSize>6</BoilVolumeSize>
<BoilVolumeSizeImportExport>6</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>6.5</TargetABV>
<BrewHouseEfficiency>66</BrewHouseEfficiency>
<Name>Cask English Ale</Name>
<Style />
<Description>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </Description>
<StyleIdExact>14A</StyleIdExact>
<StyleIdGeneral>14</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>11.50</Alpha>
<AlphaText>11.50</AlphaText>
<TinsethIBUS>26</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Pilgrim</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>15</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>10</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>20</TimeInMinutes>
<TimeInMinutesText>20</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
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<AlphaText>5.00</AlphaText>
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<IsWholeHop>false</IsWholeHop>
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<TimeInMinutesText>10</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
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<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>0</QuantityIO>
<Quantity>0</Quantity>
<QuantityText>0</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Biscuit Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 40L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>16</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>16</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e80e170-062b-4859-aeb9-ca55af78ce5d</Id>
<BrewHouse>
<Efficiency>66</Efficiency>
</BrewHouse>
</RecipeClass>
<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Cask English Ale</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>26.4968</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>22.7115</BOIL_SIZE>
<EFFICIENCY>66</EFFICIENCY>
<FG>1.015</FG>
<OG>1.062</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Pilgrim</NAME>
<VERSION>1</VERSION>
<ALPHA>11.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Biscuit Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>6.0</DISASTATIC_POWER>
<PROTEIN>10.50</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 40L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
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<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
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<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
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<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
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<TYPE>Grain</TYPE>
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<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
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</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
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<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>English IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.050</OG_MIN>
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<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>60</IBU_MAX>
<COLOR_MIN>8.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>5.0</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES>A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term “IPA” is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
</STYLE>
</RECIPE>
