13 replies to this topic

[Big Nake]

As I watch my starter of 940 continue to show ZERO signs of life, I had a thought... I have a primary of British Summer Ale which is ready to go to secondary and the 1099 Whitbread in that primary is only on its second run. So I will make a pale ale with it and get a brewday in this weekend while I wait for the 940 to wake up. I am envisioning a light amber pale ale with all "clean" hops and a decent hop punch. As I went through my "clean hop" inventory (avoiding things like nobles) I see that I have an ounce of Northern Brewer 7.8% that I considered bittering with, 2 ounces of Santiam 6.3% which I thought about adding late, an ounce of Saphir 4.6%, an ounce of Brewers Gold 5.9% and an ounce of Glacier 4.5% which I don't think I have ever used but they're supposed to have a pleasant hop aroma. So I thought about a grain bill like this...8.5 lbs Rahr Pale Ale Malt1 lb White Wheat2 ounces Crystal 80L2 ounces CaraAroma (130-170L)I was going to mash relatively low (150) because the 1099 is a low attenuater. Now... tell me what to do with the hops if the above were your options. I'm envisioning a late-hop flourish and in the 40-50 IBU range. Probably making this beer on Saturday so get your votes in! Cheers.

Edited by Village Taphouse, 24 April 2015 - 01:26 PM.

[Bklmt2000]

NB to bitter.

 

Santiam @ 10 min and 1 min (how much for each addition depends on your tastes).

 

Glacier for a hopstand (20-30 minutes).

[Big Nake]

Okay so what's with the hopstand? I just use a vanilla, no-frills brewpot and a 25' IC to chill so are you suggesting tossing the Glacier in at flameout and letting it sit?Funny because I was just roughing this in and I used the NB to bitter and I had Santiam at 10 and 2 with the Glacier sandwiched in between at 5. I assume the Santiam and Glacier would play nice with each other, right?

Edited by Village Taphouse, 24 April 2015 - 01:42 PM.

[Bklmt2000]

I use a 25' IC too, and a no-frill aluminum boil kettle.  I add the chiller to the boil kettle during the last 15-20 min of the boil to sterilize it.

 

When I do hopstands, I'll run a little water through the chiller (~1 gal or so); i do this to knock the temp down from boiling to ~180-190 or so.  I collect the hot water to make up a Star-San solution.

 

Then, I add 1-2 ounces of hops to the kettle, put the lid on the kettle, and set the timer for 20-30 minutes.  Some brewers let the hopstand sit for a good hour or more; i'm not that brave.

 

Once the time is up, turn on the chilling water and proceed with your normal chilling regimen.

Edited by Bklmt2000, 24 April 2015 - 01:45 PM.

[Big Nake]

Okay, I like the sound of that. Northern Brewer to bitter, I may add something like the Saphir at 20 or 15... not sure on that, an ounce of Santiam at 10 and 2 and then the Glacier into the kettle at 175° or so and let it sit for 20-30 minutes and then chill. If I did it that way, I would have IBUs of 49... sounds pretty good.

[Bklmt2000]

That sounds pretty solid, Ken.  Combined w/ 1099 Whitbread, I think you'll be in for a treat with this recipe.

[Big Nake]

I just put the water together too and added a little extra CaSO4 for additional crispness. Should be good! Thanks for the input!

[neddles]

Wow. As I was reading the OP I was brainstorming exactly what you guys came up with. Do the hop stand with Glacier as noted at 160-175F. The idea is to extract flavorful hop oils at a temperature that will maintain sanitation but be as cool as possible so as to minimize volatilization the highly aromatic oils. And… to a lesser degree to be cool enough such that there is little to no alpha isomerization. I want to use Glacier soon too and from my reading it is a pretty mellow hop when used lightly.

[Big Nake]

Wow. As I was reading the OP I was brainstorming exactly what you guys came up with. Do the hop stand with Glacier as noted at 160-175F. The idea is to extract flavorful hop oils at a temperature that will maintain sanitation but be as cool as possible so as to minimize volatilization the highly aromatic oils. And… to a lesser degree to be cool enough such that there is little to no alpha isomerization. I want to use Glacier soon too and from my reading it is a pretty mellow hop when used lightly.

I read something like that as well and I had a pale ale at a brewpub in Bloomington (IU) that used Glacier in conjunction with something else. On the menu they spelled out what was in each beer and I was rubbing my chin over Glacier a little bit because I had never used it.

[Big Nake]

So, an update on this beer. For a beer with late additions, it sat for longer in secondary than it should. A few weeks ago I added an ounce of Saphir and an ounce of Glacier for a dry hop. It sat that way for 7 days and then I kegged it (along with 2 other beers, Cabana Lager and Bordertown Dark Lager) for this party we're having on Labor Day weekend. Last night I sampled the Cabana & Bordertown and a few nights ago I sampled a full keg of Jamil's Vienna that has been lagering... all are very good. I tasted this pale ale just now and damn is it nice. I will have to post he final recipe since I don't see it here but these late Glaciers are outstanding. This may not impress those with the hoppiest heads in the land but for my group, this one will be hoppy.

Recipe:

1099 Glacier Pale Ale

8.50 lbs Rahr Pale Ale malt [87%]
1.00 White Wheat [10%]
2 ounces Crystal 80°L [1.5%]
2 ounces Special B [1.5%]
.8 ounces Northern Brewer 7.8% for 60 [26 IBUs]
1 ounce Saphir pellets 4.6% for 15 [10 IBUs]
1 ounce Santiam pellets 6.3% for 10 [9 IBUs]
1 ounce Santiam pellets 6.3% for 2 [2 IBUs]
1 ounces Glacier pellets 4.5% in a 20-minute whirlpool at 175°
Wyeast 1099 Whitbread Ale Yeast

Then an ounce of Saphir and an ounce of Glacier as a dry hop for 7 days.

OG: 1.054, FG: 1.013, IBU: 49, SRM: 8, ABV: 5.2%

The sample was a little cloudy as usual for a first pull but it should clear up nicely. Looks like the party will feature Cabana Lager, this Pale Ale, Jamil's Vienna and a Santiam Blonde Ale with backup kegs of Bordertown Dark Lager, a Pilsner with 2002 and possibly a Mexican Amber Lager. Cheers Beerheads.

[Bklmt2000]

Excellent; glad the hopstand idea worked out. 

[positiveContact]

next hop order will have some glacier.  seems like a really nice hop.

[neddles]

seems like a really nice hop.

 

It is, and pairs well with Amarillo too. I really enjoyed this one over the summer. https://www.brews-br...ish-summer-ale/

 

Mellow but very pleasant citrus, kind of peachy-apricot-ish and the slightest touch of earthiness.

 

Ken, I can see that Glacier might play well with a little Santiam, looks like a real nice beer. Do you ferment that WY1099 to keep it clean or, if not what kind of character do you get from it?

Edited by nettles, 26 August 2015 - 05:41 PM.

[Big Nake]

It is, and pairs well with Amarillo too. I really enjoyed this one over the summer. https://www.brews-br...ish-summer-ale/
 
Mellow but very pleasant citrus, kind of peachy-apricot-ish and the slightest touch of earthiness.
 
Ken, I can see that Glacier might play well with a little Santiam, looks like a real nice beer. Do you ferment that WY1099 to keep it clean or, if not what kind of character do you get from it?

The 1099 is bready and minerally. Low-attenuating and high-flocking. It has a great English character and it's one of my favorite English yeasts. I generally hop a little higher, add a little more gypsum and mash a little lower due to the yeasts remarkable ability to drop out. I also pay more attention at the end of fermentation to swirl the primary and make sure that the yeast has finished up. All that said, I still ferment it cool because I don't want the temp to run away and the beer to get too estery. It's a fine line but worth it in the end because the bottom line is that the yeast makes a great beer. When I when to sample this beer, only the Glacier was really in my mind. Then I checked my notes and saw "1099" and got more excited about it. Other than the fact that my sample was cloudy (as usual), the beer tasted great and I expect it to run clear and light amber when it's flowing. Cheers.