Edited by Village Taphouse, 24 April 2015 - 01:26 PM.
Okay, help me design a pale ale as a "PLAN B" this weekend...
#1
Posted 24 April 2015 - 01:25 PM
#2
Posted 24 April 2015 - 01:36 PM
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).
#3
Posted 24 April 2015 - 01:40 PM
Edited by Village Taphouse, 24 April 2015 - 01:42 PM.
#4
Posted 24 April 2015 - 01:45 PM
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.
#5
Posted 24 April 2015 - 01:51 PM
#6
Posted 24 April 2015 - 01:55 PM
That sounds pretty solid, Ken. Combined w/ 1099 Whitbread, I think you'll be in for a treat with this recipe.
#7
Posted 24 April 2015 - 01:58 PM
#8
Posted 24 April 2015 - 02:27 PM
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.
#9
Posted 24 April 2015 - 02:28 PM
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.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.
#10
Posted 26 August 2015 - 02:47 PM
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.
#11
Posted 26 August 2015 - 04:36 PM
Excellent; glad the hopstand idea worked out.
#12
Posted 26 August 2015 - 04:43 PM
next hop order will have some glacier. seems like a really nice hop.
#13
Posted 26 August 2015 - 05:40 PM
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.
#14
Posted 26 August 2015 - 06:18 PM
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.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?
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