Tag Archives: Whirlfloc

House Pale Ale #2

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:

House Pale Ale 2

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.

Beer Ratings

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Pale Wheat Ale

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:

Pale Wheat Ale

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:

One Mug Homebrew

House Pale Ale #1

Somewhere I read a line that really stuck with me. It described brewing a lot of different types of beers as a “series of one night stands.” It was meant to convey that the results might be satisfying, but you were only skimming the surface of your possible skill set because there was no baseline from which to grow.

Okay, it was a metaphor that was meant to shock a little bit and I am sure the writer was not trying for a bit social commentary. The idea, however, is solid. To get the most out of your talents as a brewer and to make the best beer possible you need to focus on creating a single so-called house recipe.

With my keezer finished and pouring pint after pint, as well as the occasional growler, it seemed like a perfect time to start devising a house recipe of my own.

My goal is to create a beer similar to my new favorite—Toppling Goliath’s pseudoSue. I wanted to produce something that had a lot of Citra hop notes and was light enough to drink more than one:

House Pale Ale No 1

The recipe was a fairly simple extract brew with no steeping grains and a low level of hops. It went as follows:

  • 3 lbs. Munton’s Extra Light DME, 60 minutes
  • 1 oz. Citra pellet hops, 30 minutes
  • 3 lbs. Munton’s Extra Light DME, 20 minutes
  • Whirlfloc tablet, 5 minutes
  • Safale K-97 yeast
  • 1 oz. Citra pellet hops, dry hopped after one week of primary fermentation.

Primary fermentation was for 2 weeks, with the dry hopping one week in, and the beer was keg conditioned for 2 weeks prior to hooking it up to the keezer.

I put this beer into the keezer under pressure and waited a few days to serve. The first few glasses were…um…disappointing. The dry hopped Citra notes were overpowering and there was not enough body in the beer to hold up the flavors. iBrewMaster calculated the batch to have 4.6% ABV and 36 IBU.

A few days later the pints went down better, as if the beer had mellowed somewhat in the keezer. Subsequent pours in the following weeks have confirmed that this was a beer that needed some additional time to have the flavor profile blend and mellow somewhat. Oh well, my desire to drink my homebrew got the best of me.

Overall, a minor failure for my firs go at a house pale ale recipe.

One Mug Homebrew

The biggest change I am going to make in recipes going forward is to reincorporate some specialty grains steeped prior to the boil. I believe that this will add some needed complexity and body to the base of the beer so that it can handle bolder hop profiles. We shall see.

New Year’s Eve Beer Musings

With a week off from work and no travel plans on the calendar the holidays became the perfect time to do some beer stuff.

Belgian Wit

My attempt at a Belgian wit is in bottles after spending approximately four weeks in a primary fermentation vessel.  The color and aroma seemed to be in line with my expectations.  However, the proof will be when the bottles are opened.  I though my honey kolsch was all right until I opened the first bottle.  Nothing like an epic fail to make you reconsider everything you do for the subsequent batches.

New American Wheat Recipe

Through five batches of beer (three worked out, one was an epic fail, and one is still conditioning in bottles) I have come out a fan of the wheat style.  So, for my next recipe I decided to start with 6 pounds of wheat malt extract.  For hops I chose U.S. Saaz and U.S. Tettnang.  The U.S. Tettnang were boiled for 45 minutes and the U.S. Saaz for twenty minutes.

An addition to the process this time was a Whirlfloc tablet at fifteen minutes.  The tablets are a blend of finings to help clarify the beer.

Another departure from prior recipes is a new strain of yeast.  I realize I am getting into the whole homebrew thing when I started thinking about yeast and its properties.  Is it highly floculant?  How is its attenuation?  For this batch I chose Wyeast 1272 American Ale II.  As opposed to the very popular Wyeast 1056 American Ale II, Wyeast 1272 is supposed to be more floculant, attenuate better, and have a different flavor profile.  We shall see.

Another improvement to the process was an attempt to cool the wort faster in order to get a cold break in my beer.  A cold break is when a certain class of proteins coagulate and precipitate out your beer.  In the past I have used the ice bath method in the kitchen sink with mixed results.  This time I decided to take advantage of near freezing outdoor temperatures to cool my wort quickly.  Here is the setup:

The wort got down to a pitchable temperature in about 45 minutes.  A new record for me.  While cleaning out my mother-in-law’s basement over the break I found a self-priming pump that will work real well with an immersion chiller.  My birthday is coming up…

Why I Homebrew

One of the reasons I brew my own beer is the dramatic reduction in waste.  Here is the waste from brewing one batch:

Three foil packs and one plastic jug.  Add to that approximately 24 bottle caps and you have the sum total of what I throw into the garbage from each batch since the bottles are reused.  Pretty convincing argument for homebrew from an ecological perspective.