My homebrew club does a a intra-club competition that we call the Makeshift Mashout. We have everyone put ingredients into 3 hats: a brewing ingredient, a hop, and a yeast. I believe I entered oats, mosaic hops, and Vermont Ale yeast because I’m kind of on a New England IPA kick, yes, I’m brewing with the trends these days, excuse me there. The three ingredients that were selected were oats (WOOT!), CTZ hops, and saison yeast. I started on my journey of formulating a recipe. Where do I go to none other than The Mad Fermentationist Blog. I found a recipe of his using Columbus hops and oats. I used his Softer, Juicier, and Uglier APA recipe as the basis for this beer. I didn’t have any Nelson Sauvin hops and me being me, I didn’t want to buy a pound of them. I ordered 8 ounces of El Dorado hops. The descriptors of these hops were pear, watermelon, and stone fruit. This is exactly what I’m looking for in this IPA. I had some Amarillo stashed away in the freezer and ordered some CTZ hops with the El Dorados and now I’m about ready to fire up the kettle.
My grain bill was missing malts that would drop the mash pH in the effective range, this is why the initial grain bill called for acidulated malt. If you’re wondering no, I don’t have a reliable pH meter, I’m going all on gut instinct, which, well probably isn’t the best method. A reliable pH meter is on my wish list which will happen sooner than later. The acidulated malt I had in stock was overrun with weevils. It was disconcerting the amount of bugsthat had taken over the malt. I ditched them out in the yard and went onto something else. Since it was just for lowering mash pH, I added phosphoric acid to my mash water. At least this was a quick fix. Have I mentioned I need to go ahead and buy a reliable pH meter?Also to note, I harvested my water from a spring that is 20 miles south of where I live. The water is very pure tasting and it has made some fantastic beers. I would love to get my hands on the analysis report. I do have a Total Dissolved Solids meter and it read 13 PPM. Pretty pure if you were to ask me. I built up a small water profile by using a 2:1 ration sulfites to chloride. Why the small numbers in these? Well I only had 6.6 grams of gypsum, so there you go. I wanted to use 2 grams of gypsum per gallon of water used, that didn’t happen as you see. No problem though, at the end I’ll still have beer.
Now onto my fermentation, this thing was super active which made me a happy brewer. The saison yeast was a few months past the prime, but I did a yeast starter and both yeasts were happily fermenting.
I can’t wait to write up some tasting notes on this bad boy. When I open the chest freezer to check on my babies in there, it smells glorious. I hope that transpires into what I am about to enjoy.
This beer has had a lot of life so far. There is a local artisan bakery in town. I sent him a text the morning of my brew day and told him this was a little different grain bill than usual and he was interested in what I had. He came by a few hours later to pick up my spent grains and he made some lovely loafs of bread. If you ever want to know what a brew day smells like, this bread delivered those aromas to his customers. It smelled of sweet grains and wort to boot. It was mighty tasty bread. I believe it might have been my favorite bread to come out of his bakery.
A photo posted by Troy DeRego (@deregosbread) on
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|11 gal||60 min||56.5 IBUs||3.9 SRM||1.061||1.012||6.4 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|American IPA||21 A||1.056 - 1.07||1.008 - 1.014||40 - 70||6 - 14||2.4 - 2.9||5.5 - 7.5 %|
|Pale Malt (2 Row) US||14 lbs||56|
|Oats, Flaked (Briess)||5 lbs||20|
|Wheat Malt, Bel||5 lbs||20|
|Carafoam (Weyermann)||1 lbs||4|
|Columbus (Tomahawk)||2 oz||60 min||Boil||Pellet||17.8|
|El Dorado||3 oz||0 min||Boil||Pellet||13.9|
|Amarillo||1 oz||0 min||Boil||Pellet||7.2|
|Columbus (Tomahawk)||1 oz||0 min||Boil||Pellet||17.8|
|Gypsum (Calcium Sulfate)||6.60 g||60 min||Mash||Water Agent|
|Calcium Chloride||3.30 g||60 min||Mash||Water Agent|
|Leeuwenhoek Saison Blend (WLP564)||White Labs||78%||64°F - 90°F|
|London Ale III (1318)||Wyeast Labs||73%||64°F - 74°F|
|Mash In||152°F||60 min|
|Heated 8 gallons of water in the BK to mash. Doughed in with 170 degree water. Initial mash temperature was ~142 degrees. Boiled ~1 gallon of water to add to mash to raise the mash temperature. Added to the mash, the mash was inconsistent as far as temperature, but was averaging around 152 degrees. Added 1/2 tsp of phosporic acid to mash water to help lower pH. I do not have a pH meter, just blindly did this.
Heating 8.5 gallons of water in the HLT with my immersion circulating heater covered with foil to keep heat in.
Wyeast 1318 London Ale III
12 hours after pitch - 1 ounce El Dorado Hops
1 ounce El Dorado - 14 Days
1 ounce Amarillo - 14 days
.5 ounce Columbus - 14 Days
1 ounce El Dorado - 7 Days
1 ounce Amarillo - 7 Days
.5 ounce Columbus - 7 Days
6 Gallon Glass Carboy
WLP564 Leeuwenhoek Saison Blend
1 ounce El Dorado - 14 Days
1 ounce Amarillo - 14 Days
1 ounce Columbus - 14 Days
|Download this recipe's BeerXML file|