Wednesday, September 20, 2017

Brew Days - Short and Shoddy



Prior to leaving the U.S. I brewed two batches for our going away party. Given that fact that we were quite busy leading up to our move, I decided to take a page from Brulosophy's book and brew two "Short and Shoddy" batches. This brewing method employs quicker than normal processes to reduce the overall time it takes to brew. Therefore, I squeezed both of these batches in on a weekday to allow for more time to pack, clean, and say goodbye to family and friends on the weekends.

In order to reduce the amount of time it took to brew and ferment these beers, I employed a couple of techniques. First and foremost, I split brew days up by cleaning one evening and brewing the next. Secondly, I reduced the amount of time I mashed and boiled each batch by about half. Finally, I fermented the beers a little bit warmer to encourage a more rapid approach to finishing gravity.

The first batch is a Pale Ale that explores the amazing new concept of CRYO hops. YCH uses a cryogenic separation process to generate two types of products: LupuLN2 and Debittered Leaf. The former provides a concentrated resin laden mass of aromatic hop oils. The latter is a low alpha acid alternative to high alpha acid aroma hops. While attending Homebrew Con 2017 I picked up my complimentary ounce of LupuLN2 Ekuanot, and I decided to pair it with some LupuLN2 Citra. The ultimate goal was to produce a Northeast Pale Ale that was a bit softer and fuller than my last. To do this, I reduced the amount of bittering hops I used and added additional protein rich, flaked adjuncts. And of course to emphasize the delicious and delicate hop oils, I used a healthy quantity of LupuLN2 hops in the whirlpool, during active fermentation, and after fermentation was complete.

CRYO resin.

The second batch is a Pilsner that initially took inspiration from a post on The Mad Fermentationist about New Zealand Pilsner, which emphasizes the hop character garnered from New Zealand hops. I figured this exploration of New Zealand hop character would be both fun and educational. A couple months after I read that post my friend Mat at Wild Mind Artisan Ales was brewing a similar type of beer with Kohatu hops. I asked him what he thought of Kohatu and he spoke wonders of its ability to perform in a clean lager beer. With that I took my base Pilsner recipe I developed earlier this spring and let Kohatu do its thing.

1. CRYO Northeast Pale Ale

Recipe Specifications:
Estimated O.G.: 1.054
Estimated F.G.: 1.013
Estimated ABV: 5.5%
Estimated IBU: 22
Estimated SRM: 4

Ingredients:
Brewing Liquor:
100% Reverse Osmosis
1.0 g CaCl2/gal finished beer
0.2 g CaSO4/gal finished beer
10% Phosphoric Acid to acidify liquor to ~5.5

Malt:
64.7% Brewers 2-Row (Briess)
23.5% Flaked Wheat (Briess)
7.8% Flaked Oats (Briess)
3.9% Rice Hulls (Briess) (used as a filter aid)

Hops:
0.08 oz. / gal finished beer Apollo @ 30 min
0.10 oz. / gal finished beer CRYO Citra @ 15 min Whirlpool (directly after flameout)
0.10 oz. / gal finished beer CRYO Ekuanot @ 15 min Whirlpool (directly after flameout)

Dry Hops:
0.30 oz. / gal finished beer Columbus @ 2.5 days after pitching yeast
0.10 oz. / gal finished beer CRYO Citra @ 2.5 days after pitching yeast
0.20 oz. / gal finished beer CRYO Citra @ 2 days, after active fermentation was complete
0.10 oz. / gal finished beer CRYO Ekuanot @ 2 days, after active fermentation was complete

Yeast:
~100 mL Yeast Slurry White Labs WLP007 Dry English Ale in a 1 L Starter - 1 day stirred

Process:
Mash:
0.50 hr @ 152 F

Batch Sparge:
5 mins @ 170 F

Boil:
35 mins
1 tsp Irish Moss @ 10 mins
1/2 tsp Wyeast Yeast Nutrient @ 10 mins
15 min Whirlpool

Cooling:
Cooled to 68 F

Oxygenation:
0.50 min Pure O2

Fermentation:
Pitched 1 L White Lab WLP007 Dry English Ale Starter
Controlled temperature at 68 F for 3 days
Raised temperature to 70 F for 7 days

Sticky wort.
2. New Zealand Pilsner

Recipe Specifications:
Estimated O.G.: 1.050
Estimated F.G.: 1.012
Estimated ABV: 5.0%
Estimated IBU: 44
Estimated SRM: 3

Ingredients:
Brewing Liquor:
100% Reverse Osmosis
0.4 g CaCl2/gal finished beer
0.6 g CaSO4/gal finished beer
10% Phosphoric Acid to acidify liquor to ~5.5

Malt:
88.9% Pilsen 2-Row (Briess)
8.9% Goldpils Vienna (Briess)
2.2% Flaked Wheat (Briess)

Hops:
0.16 oz. / gal finished beer Apollo @ 30 min
0.20 oz. / gal finished beer Kohatu @ 10 min
0.20 oz. / gal finished beer Kohatu @ 0 min

Dry Hops:
0.40 oz. / gal finished beer Kohatu @ 2 days, after active fermentation

Yeast:
~100 mL Yeast Slurry Wyeast 2124 Bohemian Lager in a 2 L Starter - 1 day stirred

Process:
Mash:
0.50 hr @ 152 F

Batch Sparge:
5 mins @ 170 F

Boil:
35 mins
1 tsp Irish Moss @ 10 mins
1/2 tsp Wyeast Yeast Nutrient @ 10 mins

Cooling:
Cooled to 50 F

Oxygenation:
1.0 min Pure O2

Fermentation:
Pitched 2 L Wyeast 2124 Bohemian Lager Starter
Controlled temperature at 50 F for 3 days
Increased temperature 5 F every 12 hours until 70 F
Held at 70 F for 3 days

Why isn't it called 'Queen Sue?'

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