I decided to doll up the malt bill with a touch of wheat to see how the apricot notes of the Conan yeast played off a little wheatness in the beer. I also added a bit of Munich because, well, why not. A half pound of caramel 40 for color and complexity.
Mashing in light at 148. Held steady at 148-150. Heated to 168 for mash out.
PB OG 1.048.
Boiled strong for 60 minutes. I thought I had an extra ounce of Simcoe, so we'll have to go with 3 oz of knockout hops instead of 4. Chilled to 180 degrees and let sit for a 30 minute hop stand.
There's an incredible pine aroma coming off the wort from the knockout addition. It's filled up the entire garage. Lots of hop oil floating on top of the wort as well.
Forgot whirlfloc....
OG: 1.069
This thing is going to be a monster. Can't wait to see what Conan does to it. Speaking of, I have no idea what temp I'm going to ferment this thing at. Vacillating between a low ale ferment around 64 degrees like I would an English Ale yeast or going higher to make sure I get some apricot/peach notes. I wish I knew what the Alchemist ferments Heady at.
I think I'll follow this:
In Mitch Stelle's IPA book, the El Jeffe (dark IPA) recipe from The Alchemist mentions fermenting at 68F for 3 days then raising to 72F. Using it at 66F (slightly cooler to make up for the lack of pressure provided by a large conical) seems to be the "normal" use of the yeast for the brewery. I doubt he treats the yeast differently for Heady vs. other hoppy beers. That's what I'll be shooting for in my next beer.66 degrees for 3-4 days then turned up to 70 to finish it out.
Update: tested the gravity on 7-31, about four days after pitching, and it's just about cleaned out at 1.016. The taste was very unique. Almost like fruit juice between the late kettle Simcoe and the peach flavor from the yeast. I might have to rename it as a Pale Ale, because there's not much bitterness detected. I'm also toying with the idea of adding a few ounces of Columbus to give it a little resin/dank flavor. Then again, I might just leave it be at six ounces of Simcoe dry hop. Decisions...
Update: I ended up dry hopping 5 gallons with 4 oz Simcoe and 5 gallons with 2 oz Columbus and 2 oz Simcoe. I wanted to mix it up and bump up the dry hopping volume because, well, the two oz. of Magnum bittering were absolutely overpowered by the Conan yeast. That's all I can figure out! It went into the fermenter tasting like I thought it should for 2 oz of Magnum and came out tasting mild. In fact, I think I'm going to serve it as a pale ale.
That being said, the dry hop flavor is amazing. It's ridiculously fruity. It really needs more bittering, but a fair beer at any rate and a good first try with Conan yeast.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: SimConan IPA
Brewer: Adam Keck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 14.00 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 11.75 gal
Estimated OG: 1.066 SG
Estimated Color: 5.4 SRM
Estimated IBU: 59.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.7 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 7.0 %
1 lbs Munich Malt (9.0 SRM) Grain 4 3.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 1.8 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 7.0 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 41.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 8 17.5 IBUs
3.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
3.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 10 -
6.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 28 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.12 qt of water at 159.1 F 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.40 gal water at 168.0 F
Notes:
------
No comments:
Post a Comment