It’s been a rough go of it lately in terms of quality homebrew. I have not put forth a batch that I loved since I finished my keezer. Is it the keezer or is the brewer? I am inclined to place the blame squarely on my own shoulders.
Granted, part of this has been the process of refining a “house pale ale” recipe. Initially, I thought that I wanted to go with something that was similar to Toppling Goliath’s pseudoSue with its big punch of Citra backed flavor. However, I think that flavor profile is better suited to an occasional beer that is enjoyed for its unique quality rather than an everyday, drinking beer.
After a departure to make a Pale Wheat Ale, it is back to more traditional American-style pale ale. #2 differs in several ways from #1. The biggest difference is that Cascade hops are the primary bittering hop and Citra is used toward the end.
I also used one pound of Briess 2-Row Caramel 40L as a steeping grain prior to the sixty minute boil. A fairly simple extract ale recipe that was as follows:
- 1 lb. Briess 2-Row Caramel 40L, steeping grains
- 3 lbs. Munton’s Extra Light DME, 60 minutes
- 1 oz. Cascade pellet hops, 60 minutes
- 1 lbs. Munton’s Extra Light DME, 20 minutes
- 1 oz. Citra pellet hops, 5 minutes
- Whirlfloc tablet, 5 minutes
- Safale S-05 yeast
iBrewMaster figured that the beer came out at ~3.7% ABV and ~32 IBU. Fairly mild numbers, but how did it taste:
It is a good, if unspectacular, beer. The lack of any real Citra flavor confirms my personal suspicion that the hop is better suited to dry hopping as opposed to being used in the boil. I think it is a great addition as a dry hop. Something just gets lost when it is exposed to any kind of heat for any period of time. This leaves the beer dependent upon a small amount of Cascade hops to really “bring the lumber” in the aroma and bitterness department. In the end, the amount of Cascade hops was not up to the challenge.
The body of the beer, however, was nice and neutral base for which to experiment with hops of varying kinds in a variety of ways. I believe that this will be the standard base recipe going forward.
I feel like I am making progress on my house recipe.
Posted in Beer
Tagged ABV, beer, Briess 2-Row Caramel 40L, carboy, Cascade, Citra, craft, DME, homebrew, hops, iBrewMaster, IBU, keezer, micro, Munton’s Extra Light DME, Safale S-04, Safale S-05, steeping grain, Whirlfloc, yeast
I have been on the hunt to create a “house ale” recipe in the pale ale style. For some reason, I decided to depart from that a little bit with this recipe and incorporate some wheat ale elements. I have no idea why I decided to do such a thing.
I poured the first glass when I was recovering from surgery:
The recipe was similar to recipes in the recent past and is as follows:
- 1 lbs Caramel Wheat Malt, steeping grains
- 3 lbs Munton’s Wheat DME, 60 minutes
- 1 oz Cascade pellet hops, 60 minutes
- 1 lbs Munton’s Extra Light DME, 20 minutes.
- 1 oz Citra pellet hops, 5 minutes
- Whirlfloc tablet, 5 minutes
- Safale S-04 yeast
iBrewMaster calculated that the beer would come in at ~5.3% ABV and ~28 IBU.
I had hoped to force carbonate this beer using one of the speedier methods, as opposed to set it and forget it, but my system developed a slow leak somewhere and the pressure crashed overnight. Whoops.
The body of this beer was very malt forward, a product of heavy steeping grains and wheat malt extract I suppose. It was to the point of completely overwhelming whatever bitterness, granted it was designed to be a mild beer in terms of IBU, was present.
For the past few batches of beer—two that have been dispensed and a third that is keg conditioning as I write—Citra hops have been a major player. Unfortunately, with this beer I think I am realizing the limits of that hop. Used in dry hopping Citra is amazing. It adds a strong grapefruit aroma that is just unique. Used in a more traditional boil and those unique notes are totally lost. I could have used any hop with a more “durable” flavor profile in the boil and gotten more impact out of it. For my next batch I am using a combination of Cascade and Willamette, traditional craft brew hops, to create a base recipe. My intent is to make an analogous batch that utilizes Citra as a dry hop.
Yeast is a funny thing when it comes to homebrewing. You read descriptions on packages and troll the message boards. Once you finally decide what yeast to use it gets pitched into the carboy and away begins the fermentation. Except the end result can be markedly different depending upon a number of factors.
I utilized Safale S-04 for this batch of pale wheat ale and I think that the yeast or my usage of the yeast contributed to several flavors that I found unappealing. Most notably the beer had a yeasty or doughy aroma and taste that was not objectionable, but it was not what I wanted in my beer. If you have ever walked into a bakery that moves a lot of bread and smelled a batch rising you know the aroma I am talking about. It’s not that horrible Subway bread smell that knocks me on my ass every time I walk past that place.
There was also a fruity or sweet taste—some say bubble gum, but my nose did not detect that note—that lingered a little too long on the tongue. Again, this was not an objectionable flavor but it was not what I wanted at all. In the next two batches I used Safale S-05 hoping to avoid these particular flavors.
Not my favorite homebrew:
Posted in Beer
Tagged ABV, Caramel Wheat Malt, carboy, Cascade, Citra, craft, ferment, homebrew, hops, IBU, malt, Munton’s Extra Light DME, Munton’s Wheat DME, Safale S-04, Safale S-05, Whirlfloc, Willamette, wort, yeast