Bayou Beer

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Cascade First Wort Hop Pale Ale

April 7th, 2017

So I ordered whole leaf hops to use in a  Randall for Zapp’s beerfest.  I forgot to pick up the hops and my buddy forgot to bring the Randall!   Talk about not meant to be!  So while I’m waiting for the sack of Simpson’s pale malt and Simpson’s caramel malt that LA Homebrew is ordering for me, I’m going to make a beer out of the 3 ounces of hops I have.

Minor edit to the recipe.  I’m mashing at 154F.

Brew Day 4/9/2017

Brew day went very well.   Efficiency was quite high as the beer was around 1.062.   Efficiency has always been an issue of mine that I’ve not quite figured out.   Lately I’ve been attempting to use a continuous sparge in an effort to reduce labor and raise efficiency.   For me it seems like I can set it and forget it and get better results.  But those results may cause me to re calibrate how I calculate.

The first wort hopping was quite lovely on the mash.  The beer smelled extremely good.   A nice low, rich, citrus character from the cascade hops.    It was great and I was thinking man I’m going to use whole leaf hops more often.   HOWEVER, the boil was another story.  When I added whole leaf hops at flame out and started the whirlpool they clogged up everything.   The hops swell back to their original mass and just cause all sorts of issues.   Depending on how well this beer comes out I may or may not use them in the boil again.  Total pain.

The aroma though of the mash.   It was extremely complex with the hops being added.  Reminded me very much of that background aroma you get in beers like Dale’s pale ale.   I very much look forward to tasting and smelling the results of this brew.

Update 5/27/2017

Just a very smooth and great beer to drink.   The first wort hopping certainly adds to the hop flavor complexity for me.   It’s just a deeper, more savory sensation this way.   Great daily drinking beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 36.3 IBUs 7.0 SRM 1.050 1.010 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 8 lbs 74.42
Munich Malt - 10L 2 lbs 18.6
Caramel/Crystal Malt - 20L 12 oz 6.98

Hops

Name Amount Time Use Form Alpha %
Cascade 2 oz 60 min First Wort Leaf 5.5
Cascade 1 oz 60 min Aroma Pellet 5.5
Citra 1 oz 0 min Aroma Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.00 g 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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American Amber

December 24th, 2013

Brewed this beer originally on 12/24/2013.   The gravity was extremely high at 1.05 and with reason.   Instead of the typical batch sparge where I empty the initial mash, refill with 3-5 gallons of water and empty again I split the second batch in to a third.   So it was like this:

  • Initial 16 quarts in.
  • Drained as fast as possible.
  • Add 8 quarts, stir, wait 10 minutes.
  • Drain as fast as possible.
  • Add 8 quarts, stir, wait 10 minutes.
  • Drain as fast as possible.

A decent post about this subject is here at Homebrewtalk.com.

Pitched a 500ml active starter and fermentation went well.

Update on 12/24/2013

Fermentation went well and the beer will be going in to a keg after Christmas.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 24.1 IBUs 11.5 SRM 1.046 1.011 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 9.25 lbs 86.05
Caramel/Crystal Malt - 40L 12 oz 6.98
Caramel/Crystal Malt - 80L 8 oz 4.65
Caramel/Crystal Malt -120L 4 oz 2.33

Hops

Name Amount Time Use Form Alpha %
Magnum 0.5 oz 60 min Boil Pellet 14
Goldings, B.C. 0.5 oz 0 min Boil Pellet 5
Simcoe 0.5 oz 0 min Boil Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.10 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Mash

Step Temperature Time
Mash In 152°F 60 min
Mash Out 168°F 10 min

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Cascade and Simcoe IPA

June 29th, 2013

Out of beer around the house!   Time to try out some of this Simcoe and Cascade.   Also been interested in putting a little wheat in an IPA since I’ve had some issues with body.   We’ll see how it goes.  Brew day is 6/30/2013

The brew day went very well.  I think I have the new brew system all squared away.   Hit a gravity of about 1.058 and did end up using Simcoe instead of Chinook since I didn’t have Chinook.(mistook citra)  Looks great, smells great, pitched an active 1.5 liter starter.

Update 7/1/2013

fermentation was going quite well at less than 24 hours with an ambient temperature of 60F.

Update 7/3/2013

Fermentation about done.   Adding dry hops on July 4.

Update 7/13/2013

Fermentation was not done!  Upon transferring on July 5 the fermentation kicked back up.  I transferred the beer to pitch barleywine on it’s yeast cake.   It’s attenuation was pretty low and it instantly kicked up again.   Should be interesting to see how this beer comes out.

Update 7/28/2013

Turned out to be a pretty darn good beer.   Very tasty, good body and nice overall impression.   The bitter on the end is a little harsh but I will probably submit this as an American Pale Ale entry in a competition.

Update 10/26/2013

This beer did quite well as an American Pale Ale at Dixie Cup in Houston.  It scored 37 and was in the second round.  No beers in that category scored over 40 so it was a little stiff on judging.   Will brew again 10/27/2013 albeit with slightly different hopping and water adjustments for the sake of getting it a little better and less harsh.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 13 1.059 1.014 7

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 14B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12 lbs 80
Caramel/Crystal Malt - 20L 1 lbs 6.67
Munich Malt - 10L 1 lbs 6.67
Wheat Malt, Ger 1 lbs 6.67

Hops

Name Amount Time Use Form Alpha %
Simcoe 1.5 oz 60 min Boil Pellet 13.5
Cascade 0.5 oz 15 min Aroma Pellet 5.5
Simcoe 0.5 oz 5 min Boil Pellet 13.5
Cascade 0.5 oz 0 min Aroma Pellet 5.5
Cascade 1 oz 0 min Dry Hop Pellet 5.5

Miscs

Name Amount Time Use Type
Lactic Acid 282.19 oz 60 min Mash Water Agent
Calcium Chloride 35.27 oz 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 17.64 oz 60 min Mash Water Agent
Epsom Salt (MgSO4) 17.64 oz 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Mash

Step Temperature Time
New Mash Step 153°F 60 min

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Northwest Pale Malt American Barleywine Hopasaurus

June 14th, 2013

Well I purchased a giant sack of American 2 row on the club group buy, I have a lot of American hops in 4 ounce bags and I’m down to my lasst 7 bottles of barleywine in 6 months.   So lets brew some barleywine!   I’m going to do 10 gallons but space them out a couple of weeks.   I just don’t have the tools to do 10 gallons of barleywine in one day so I’m planning for two brew days.    I’m taking some of the feedback about the hopping in my Harley of Barley beer and applying it hoping to come up with a real gem for the end of 2013.

Update: 7/13/2013  – This beer has been fermenting for about a week.   I’m really happy with the Northern Brewer hops in this guy as they were a nice smelling very ruddy, woody and just pleasing hop to smell.    I have a feeling this guy will be very different than anything else I’ve brewed.  I did forget to add the additional DME until right at the end when I was throwing in my aroma hops so I had to cook the whole thing about another 5 minutes to mix that in.  So some aromatics were likely lost but if it comes out fantastic I’ll repeat that mistake!  Who knows but at 80 IBU this should be the most bitter barleywine ever.   Really will need time to age and mellow I would think.

Update 8/3/2013 – The fermentation appeared to go well but the fermentation apparently dropped out around 40% apparent attenuation. I stopped by Cuban Liquor and picked up a packet of Safale us-05, made a one liter starter and got it chugging real good then pitched it active. After about 24 hours a nice Krausen has formed up and with any luck it should finish. The beer tastes very nice albeit too sweet since it’s only half finished.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 180 min 23 1.095 1.016 10

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
0 - 0 0 - 0 0 - 0 0 - 0 0 - 0 0 - 0 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 20 lbs 70.18
Munich Malt 3 lbs 10.53
Extra Light Dry Extract 2 lbs 7.02
Caramel/Crystal Malt - 40L 1 lbs 3.51
Cane (Beet) Sugar 1 lbs 3.51
Caramel/Crystal Malt - 20L 0.75 lbs 2.63
Caramel/Crystal Malt -120L 0.25 lbs 0.88
Pale Chocolate Malt 0.25 lbs 0.88
Special B Malt 0.25 lbs 0.88

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 1.5 oz 60 min Boil Pellet 8.5
Columbus (Tomahawk) 1.5 oz 60 min Boil Pellet 14
Simcoe 1.5 oz 5 min Aroma Pellet 13
Cascade 1.5 oz 5 min Aroma Pellet 5.5
Northern Brewer 1.5 oz 5 min Boil Pellet 8.5

Miscs

Name Amount Time Use Type
Lactic Acid 60 min Mash Water Agent
Calcium Chloride 60 min Mash Water Agent
Whirlfloc Tablet 15 min Boil Fining
Gypsum (Calcium Sulfate) 60 min Mash Water Agent
Epsom Salt (MgSO4) 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Notes

This is a rework of my Harley of Barley recipe trying out Great Northwestern Pale Malt. I'm also using the hops I have on hand which are American and fairly new to me. I'm going for a radically different hopping schedule this time. Cane sugar to be added to primary after 3 days of fermentation.

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All about beer brewing and drinking in South Louisiana.

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