Apartment brew series - Stormy Night English Dark Mild

I brewed an English Dark Mild last week in my apartment. It's something I've wanted to do for awhile, but kept putting off for brewing on my big boy system. I'd like to have a series of 5 gallon batches bottled on hand at the apartment. Basically, I want to relax, brew, bottle, and be able to watch my beer through the whole process, rather than stress about it being 30 minutes away. There was something truly nice about being done with a brew in 3.5 hours and on the couch relaxing.

 I haven't done this in awhile...

 Thanks to Gregg at the Pumphouse for this sample of Mangrove Jack yeast. Rehydrated according to online instructions.

 Added the DME right before the boil.

 I think I'll have to stick with 3-4 gallon boils. My electric range stove was just about perfect for this volume. Boiled for 60 minutes with three additions of Fuggles.

 I like to think Ben would be happy with the brew. He had an affinity for English Ales.

After 5 minutes of manual aeration/workout.

 Collected a little more wort than I wanted, but no big deal. 1.052 @ 6 gallons.

A giant igloo cooler, check. Frozen jugs, check. Kickass consistent ale ferment temperature, check. Fermented at 65 degrees for 3 days, then let it sit in our ambient apartment ~70 degrees.

Update: 8/22/2013 - Two weeks ago I set myself up to bottle until I realized that my fermentation got stuck around 1.020. I pitched a full sachet of Danstar Windsor Ale yeast and gave it another two weeks. I didn't see any fermentation activity in my bubbler, so I assumed it was just stuck and I'd bottle it despite its high FG. Well, last night I realized that the bucket lid wasn't on all the way... It tasted more mature, but I didn't sense oxidation, so I bottled it with Muntons carbonation tabs @ 1.012 FG.

BeerSmith 2 Recipe Printout - http://www.beersmith.com

Recipe: Stormy Night English Dark Brown

Brewer: Adam Keck

Asst Brewer: 

Style: Northern English Brown Ale

TYPE: Extract

Taste: (30.0) 

Recipe Specifications

--------------------------

Boil Size: 3

Post Boil Volume: 5.73 gal

Batch Size (fermenter): 5.00 gal   

Bottling Volume: 4.78 gal

Estimated OG: 1.053 SG

Estimated Color: 21.5 SRM

Estimated IBU: 27.3 IBUs

Brewhouse Efficiency: 65.00 %

Est Mash Efficiency: 0.0 %

Boil Time: 60 Minutes

Ingredients:

------------

Amt                   Name                                     Type          #        %/IBU         

8.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         1        7.1 %         

8.0 oz                Chocolate Malt (350.0 SRM)               Grain         2        7.1 %         

6 lbs                 Amber Dry Extract (12.5 SRM)             Dry Extract   3        85.7 %        

1.00 oz               Fuggles [4.50 %] - Boil 60.0 min         Hop           4        16.1 IBUs     

1.00 oz               Fuggles [4.50 %] - Boil 15.0 min         Hop           5        8.0 IBUs      

1.00 oz               Fuggles [4.50 %] - Boil 5.0 min          Hop           6        3.2 IBUs      

1.0 pkg               Newcastle Dark Ale (Mangrove Jack #MO3)  Yeast         7        -             

House Hefeweizen 1.3 1

Suddenly I had to brew twenty gallons of Hefeweizen within a week and a half. I guess I don't need to sleep this week!

With the short time frame, I didn't really have any time to make a proper starter with Wyeast 3068 like I normally do for my house hef. It's served me really well, but alas, I'm not going to spend over $40 on enough liquid yeast packs to pitch raw. That led me to dry yeast options. I read thoroughly over Danstar Munich and Safbrew WB-06 reviews on homebrew forums and was initially really unimpressed. I then read Fermentis's details page for their yeast. The manufacturer says that WB-06 will accentuate banana flavors at over 22C and clove under 22C. Since I assumed the banana flavors are what brewers were disappointed by, I hypothesized that the brewers in question weren't getting their ferments up consistently to 72 degrees or higher. I then checked probrewer.com and found this awesome post from a brewer in Akron with several GABF and WBC awards won by Fermentis yeast. Hmm... He had some great things to say about WB-06 with three caveats: push fermentation temperature to and beyond its limits, underpitch, and don't aerate. WTF?

I'm suddenly excited about using this dry yeast! 

It makes me realize also how valuable probrewer.com is. There's an extra degree of creativity when the profit motive or scarcity is introduced and brewers are forced to make great beer with equipment and process tweaks in lieu of ideal ingredients every single brew. 

I'm going to ferment just past the recommended upper bound and go for 75 degrees F, 23.9C. 

I also had to sub in 2 lbs of white wheat malt because I made a LHBS pickup mistake. And like last time I'm adding some carapils for head retention - I really want that classic sticky lacing on the side of maßkrug next Saturday!

Mashed in at 130 degrees for protein rest for 35 minutes; did a combination temperature and infusion mash to 156 for 45 minutes; then decocted 3 gallons and boiled for 15 minutes. Collected about 13.25 gallons of wort and started boiling. I've been doing so many whole leaf IPAs lately that it's strange throwing in half an ounce of hops for a bittering addition.

PB OG: 1.039 @ 13.25

OG: 1.045 @ 12 gallons

The boil is throwing off such a distinct sweet wheat aroma. I don't know why I'm picking it up so strongly now. I think this will be a great beer. I'm hoping the white wheat gives it a little more subtle bready flavor.

Pitched about 15g of rehydrated dry yeast into unaerated wort. Set fermentation temperature for 73 degrees knowing that with ambient temperature at 65 degrees, it'll mosey on up to 75 degrees and likely above with the fermentation activity.

I get to brew it again tomorrow.

UPDATE: the fermentation is going crazy and the internal temperature is at 79F. Part of me is wishing that I would have made room in my fermentation chamber to control the temp more and part of me is looking forward to tasting what the enhanced fermentation temperature is going to produce! I'll update with taste results.

Update 2: tested the gravity on 7-31 and was blown away. It's just about fermented out after only two days - 1.015. The banana flavor is very, very prominent. If it's any telling, I won't be disappointed with WB-06 fermenting at ~80F.

Update 3: My mom says this is the best the House Hefeweizen's been, so the WB-06 isn't a bust for sure. It's definitely got more flavor than 3068 fermented at 62 degrees.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: House Hefeweizen (1.3)
Brewer: Adam Keck
Asst Brewer:
Style: Weizen/Weissbier (Wheat Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 12.70 gal
Post Boil Volume: 11.70 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 10.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU      
1 lbs                 Rice Hulls (0.0 SRM)                     Adjunct       1        4.8 %      
9 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         2        42.9 %      
8 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        38.1 %      
2 lbs                 White Wheat Malt (2.4 SRM)               Grain         4        9.5 %      
1 lbs                 Cara-Pils/Dextrine (2.0 SRM)             Grain         5        4.8 %      
0.50 oz               Hallertauer [4.80 %] - Boil 60.0 min     Hop           6        4.3 IBUs    
1.00 oz               Hallertauer [4.80 %] - Boil 30.0 min     Hop           7        6.6 IBUs    
4.00 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         8        -          
0.50 oz               Hallertauer [4.80 %] - Boil 0.0 min      Hop           9        0.0 IBUs    
2.0 pkg               Safbrew Wheat (DCL/Fermentis #WB-06) [50 Yeast         10       -          


Mash Schedule: Decoction Mash, Single -> Braukeiser
Total Grain Weight: 21 lbs
----------------------------
Name              Description                             Step Temperat Step Time  
Protein Rest      Add 27.20 qt of water at 138.2 F        130.0 F       35 min      
Infuse to Sacchar Add 16.80 qt of water at 198.3 F        154.0 F       45 min      
Decoction to Mash Decoct 12.20 qt of mash and boil it     168.0 F       15 min      

SimConan IPA

I grew a Conan yeast culture from a can of Heady Topper that my lovely friend Alaina brought home from Vermont. When I realized that Simcoe went so well with Conan yeast linguistically, I figured that it follows that it would make great beer in this minimalist recipe.

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:
------

English brew weekend

On Saturday I brewed a batch of Welsh Pale Ale (version 1.3) and an English IPA recipe that I cooked up on the spot. I've been itching to brew a traditional English IPA since I read Mitch Steel's excellent book, "IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale." I had a pound of EKG and 50 lbs of Maris Otter malt, so I dove right in.

I followed the same recipe for the Welsh Pale that I did for my last batch, but cut the Victory malt out of it and added a 20 minute hop stand at 180 degrees.

OG: 1.050 @ 11 gallons

1/2 lb of EKG whole leaf...gotta love it

Old Gregg's English IPA:

OG: 1.070 @ 12 gallons

I'm really excited to see how these beers turn out. They'll look very similar - right around 10 SRM, but vary in their hopping schedules, yeast, and grain bills. They'll both feature East Kent Goldings hops prominently and I'm thinking about dry hopping them both with Fuggles. Lots of Fuggles.

Recipe below

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Old Gregg's IPA
Brewer: Adam Keck
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 13.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.067 SG
Estimated Color: 9.8 SRM
Estimated IBU: 60.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU      
20 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        85.1 %      
1 lbs                 Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         2        4.3 %      
8.0 oz                Munton's Dark Crystal Malt (150.0 SRM)   Grain         3        2.1 %      
2 lbs                 Cane (Beet) Sugar (0.0 SRM)              Sugar         4        8.5 %      
1.50 oz               Magnum [14.00 %] - Boil 90.0 min         Hop           5        37.7 IBUs  
2.00 oz               Goldings, East Kent [5.00 %] - Boil 30.0 Hop           6        11.7 IBUs  
2.00 oz               Goldings, East Kent [5.00 %] - Boil 15.0 Hop           7        7.6 IBUs    
2.00 oz               Goldings, East Kent [5.00 %] - Boil 5.0  Hop           8        3.0 IBUs    
2.00 oz               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           9        0.0 IBUs    
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         10       -          


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 23 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time  
Mash In           Add 26.88 qt of water at 163.7 F        150.0 F       75 min      

Sparge: Fly sparge with 25.86 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Jamil Zainasheff Saison...round 2

So we have to give away our whole first batch of Saison for a wedding...bummer.

And I wasn't planning on brewing this weekend, but we had a surprise visit from our great friend Maria! Of course, on the top of her list of things to do in the midwest was attend a brew day. So, with about three days notice, I put things in order to make another batch of Saison. The nicest thing about this session is that we can drink the beer that we are brewing while we're brewing it! It's quite nice. Sarah thinks we need to dry hop it with something sweet to give it just a little balance. It's quite dry and the yeast is just about all that you taste in its crisp finish. Peppery. Thinking a Willamette dry hop.

This time I'm using all Czech Saaz hops. I've got to burn through my stash and it's the only noble hop that I have on hand. Same schedule as the last: 4 oz bittering at 60 minutes and 2 oz aroma/flavor at knockout. It's got the same IBU calculated, but these hops from hopsdirect.com are only 3.5%, so it will have just a little less bite then the current batch. I was also able to get my hands on some CaraMunich, so I replaced the Crystal 60 and aromatic malt with that. The wort looks at first glance to be a bit lighter than the first.

PB OG: 1.045

OG: 1.061

Edit: I forgot to add one lb of cane sugar at the end of the boil. I'll have to add that in the fermentor.

Recipe below:



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Spring Saison (Adjusted JZ Recipe…) 1.1
Brewer: Adam Keck
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 13.12 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.055 SG
Estimated Color: 5.5 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU      
18 lbs                Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        81.8 %      
1 lbs 8.0 oz          Wheat Malt, Bel (2.0 SRM)                Grain         2        6.8 %      
1 lbs                 Munich Malt (9.0 SRM)                    Grain         3        4.5 %      
8.0 oz                Caramunich Malt (56.0 SRM)               Grain         4        2.3 %      
1 lbs                 Cane (Beet) Sugar (0.0 SRM)              Sugar         5        4.5 %      
4.00 oz               Saaz [4.00 %] - Boil 60.0 min            Hop           6        29.1 IBUs  
2.20 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -          
2.00 oz               Saaz [4.00 %] - Boil 0.0 min             Hop           8        0.0 IBUs    
1.0 pkg               Belgian Saison II Yeast (White Labs #WLP Yeast         9        -          


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 22 lbs
----------------------------
Name              Description                             Step Temperat Step Time  
Saccharification  Add 28.25 qt of water at 158.3 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 10.96 gal water at 168.0 F

Ferment at 67 degrees and raise to 78 over 1 week.


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Mid/West Coast IPA 1.2

A few changes to this batch for experimentation's sake...

I'm adding a 135 degree protein rest for 30 minutes before I temperature mash to 148. I read a very interesting forum post on Northern Brewer that piqued my interest about mouthfeel and how a protein rest can improve it. I thought I'd give it a shot, especially since I'm so familiar with how this beer in particular should taste.

I'm also adding two pounds of table sugar at 15 minutes to see if I dry the beer out a bit more. I figure if I can get the hoppiness and mouthfeel to feel like a West Coast ale and the malt complexity to a nice Midwest flavor, I can strike a unique balance. Another idea I'm toying with is raising the mash temperature slightly to 151-152 to get a little bit more malt body out of it. Perhaps next time...

I'm also dialing back the Columbus bittering hops to 2.5oz instead of 3. Once again, I want to strike a balance between the first batch, which had a little more muted bitterness and allowed the flavor and aroma hops to shine and the second batch, which at 3oz's, was a little overpowering for the entry-level IPA drinkers. On the hops end, I'm also toying with the idea of a hop stand, but I want to see how my India Pale Weizen turns out. That's the first beer that I've used a hop stand and I'm interested in tasting the results.

And, as you can see below, decided on a short hop stand.

Collected 13.5 gallons wort @ 1.055 PB OG

Boiled 90 minutes..looks to be about 11.5 gallons final.

Ack! Scratch that 11.5 gallons...my march pump exploded and shot my quick disconnect off while I was recirculating. Holy shit! I reacted quickly though...thinking I only lost about a 1/4 gallon of beer. I have no idea how that happened. I need to take a brew maintenance day and clean that pump up.

I ended up deciding on a 10 minute hop stand at 180 degrees. Check out the hop oils floating on top of the recirculating wort:

Final gravity was way high...1.080, though it will be diluted somewhat by my 3L yeast starter, which I had to pour in full because I didn't have time to decant it.

I don't know why my OG was so high. I have to check if Beersmith calculated the sugar addition correctly. I also may have been a little low on my wort collection. I think I calculated the recipe at at efficiency of 72%, when I've been consistently extracting at 80%. I'll have to finally make that switch.

M/W Coast IPA 1.2 Recipe below:


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mid/West Coast IPA 1.2
Brewer: Adam Keck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 13.75 gal
Batch Size (fermenter): 11.00 gal  
Bottling Volume: 10.75 gal
Estimated OG: 1.079 SG
Estimated Color: 11.3 SRM
Estimated IBU: 58.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 0 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
23 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.3 %      
2 lbs                 Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        6.9 %        
2 lbs                 Victory Malt (25.0 SRM)                  Grain         3        6.9 %        
2 lbs                 Cane (Beet) Sugar (0.0 SRM)              Sugar         4        6.9 %        
2.50 oz               Columbus (Tomahawk) [14.00 %] - Boil 90. Hop           5        58.0 IBUs    
4.00 oz               Cascade [5.50 %] - Boil 0.0 min          Hop           6        0.0 IBUs    
4.00 oz               Citra [12.00 %] - Boil 0.0 min           Hop           7        0.0 IBUs    
4.00 oz               Willamette [5.50 %] - Boil 0.0 min       Hop           8        0.0 IBUs    
1.0 pkg               Denny's Favorite 50 (Wyeast #1450)       Yeast         9        -            
2.00 oz               Cascade [5.50 %] - Dry Hop 10.0 Days     Hop           10       0.0 IBUs    
2.00 oz               Citra [12.00 %] - Dry Hop 10.0 Days      Hop           11       0.0 IBUs    
2.00 oz               Willamette [5.50 %] - Dry Hop 10.0 Days  Hop           12       0.0 IBUs    


Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 29 lbs
----------------------------
Name              Description                             Step Temperat Step Time    
Protein Rest      Add 35.75 qt of water at 143.7 F        135.0 F       30 min      
Saccharification  Heat to 148.0 F over 15 min             148.0 F       60 min      
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min      

Sparge: Fly sparge with 9.80 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Bailey Road Pale Ale 1.4 w/ Calypso dry hop

Ahhh, a series of tastings. I'm reaping the rewards of a heavy brew schedule and investment into expanded serving capacity with my kegs. This recipe is one of my early favorites - Bailey Road Pale Ale - dry hopped with Calypso, kegged, and with two weeks of cold storage.

The Calypso dry hop is doing wonders to elevate the beer. I dry hopped it with Cascade originally. I think the tropical aroma of Calypso really sets it apart though.

Mother's Day in Oma's basement. Perfect for a round of tastings.

For a cheap dual-purpose hop, I'm impressed. The new aroma is totally tropical: pineapple, lemon, and maybe a bit of fresh cut apple. I'm surprised that the hop isn't more sought after. The Calypso dry hop delivers a very strong tropical flavor as advertised.

A nice hop and a great experiment to compare the difference between two hops in the dry hop.