Zymurgy 2016 Vol 39-02 Mar-Apr PDF
Zymurgy 2016 Vol 39-02 Mar-Apr PDF
2 2| |March/April
Vol.3639NNNo. March/April2013
2016
The
TheJournal
Journalof
ofthe
theAmerican
AmericanHomebrewers
HomebrewersAssociation
Association®®
www.HomebrewersAssociation.org
$5.50 US / $8.00 CAN
0 74470 80980 7
0 3>
12 Recipes
You Can
Brew
Modern Day Foraging for
IPAs Fermentables
C OLUMNS
1 | EDITOR’S DESK
Coolships, and Farewell
By Jill Redding
75 | WORLD OF WORTS
A Legacy of Sharing
By Charlie Papazian
FE ATURES
88 | LAST DROP
22 | Modern Day IPAs
With so many great IPAs available to craft beer fans, most brewers are finding it’s not
Life without Temp Control
enough to simply brew a great beer. Instead, they’re continuously innovating.
By Steve Ruch
By Mitch Steele
87 | ADVERTISER INDEX
W EB
TH E
N
>> O
>> B E ER
Q >> YOU’VE GOTTA DRINK THIS
UO
at least one great beer off with bitter hop craziness, this smooth IPA blends a great malt
background with a healthy, citrusy hop kapow!
in them. They just need a
fearless brewer like me to Reviewed by Stephen Wassinger, Pueblo, Colo.
coax it out of them.”
—Dogfish Head’s Sam Calagione
on his web series, “That’s
Odd, Let’s Drink It.” If you’ve had a beer you just have to tell the world
about, send your description, in 150 words or fewer,
to [email protected].
As homebrewers and beer lovers, Zymurgy them, along with clone recipes for some
readers have the most educated and adven- of the top beers, in the July/August issue
turous palates on the planet. So for the 14th of Zymurgy.
year, we’re asking you, “Who brews the best
commercially available beers in the land?” While you’re voting, please take a minute
to review one of your top beers, in 150
Voting is open to AHA members only. words or fewer, and include it in a com-
Just go to HomebrewersAssociation.org/ ments field (this is appreciated but not
zym-best-beers, log in, and type in your mandatory). We’ll include some of your
Briess Goldpils® Vienna: Traditional Line a rimmed baking sheet with aluminum
German-style malt characterized by malty foil. Place a wire cooling rack on top. Place
flavor with hints of biscuit. When for- the pieces of bacon on top of the rack, over-
mulating with either the extract or whole lapping if necessary. Place in oven and cook
kernel malt, brewers should keep in mind and specialized temperature rests. The for 10 minutes.
that Goldpils® Vienna Malt is less sweet result is a base malt with rich malt flavors
than Pale Ale Malt, and contributes less and hints of biscuit and nuts. Remove from oven and brush one side of the
Sierra Nevada Brewing Co.; Boulevard Brewing Co.;
color than Munich Malt. bacon with the beer syrup. Flip and coat the
Briess CBW® malt extracts are gently other side with the syrup as well. Return to
Briess Pale Ale: Briess Pale Ale Malt has vacuum evaporated to maintain their rich, oven and cook for 10 minutes. Remove from
a unique flavor profile that sets it apart full flavor and lessen color development, oven and repeat process until bacon is crispy
Briess Malt Co.; tideandthyme.com
from other versions of this malt offered to and are produced using a multiple step and browned, and you’ve used all the glaze.
American craft brewers. Briess maltsters infusion brewing process for high fer-
designed it to be a fully modified, high- mentability. Cool on wire rack for at least 1 hour before
extract, low-protein malt, not just a darker serving.
Brewers Malt. This required developing a For more information visit
proprietary malting recipe that involves BrewingWithBriess.com or email For more great beer and food recipes, visit
careful monitoring of the kiln drying cycle [email protected]. tideandthyme.com and CraftBeer.com.
San Diego was the site of the 2015 National Homebrewers Conference.
JUNE 9-11
BALTIMORE
Ralph Bucca
Princess Anne, Md.
AHA Lifetime Member
Brew Menagerie
Dear Zymurgy,
I love seeing the brew dogs in Zymurgy.
Unfortunately the sound of my propane
burner scares my big bad shepherd Porter,
so he usually steers clear when I get
out the brewing equipment. Instead I’m
including a picture of our chickens. No
one loves brew day more than they do!
I dump the spent grain in just after I’ve
finished sparging. They will run and
stand in the pile and eat like there’s no
tomorrow—even though the grain is still
steaming hot!
Travis Fisher
Honeoye Falls, N.Y.
The “Light Summer Ale” noted here recently won a silver medal at the local
church’s (St. Perpetua) Oktoberfest and carnival. It is a very simple recipe,
consisting of dry malt extract, Willamette and Saaz pelletized hops, and
Nottingham dry yeast. It has great clarity, good carbonation, and is light-bodied
and refreshing, with just a little hoppy bite; perfect for hot days paired with grilled
dishes of every sort. I’ve been brewing since 1996 when my wife got me my first
homebrew kit.
Let’s hope this label makes the next issue of Zymurgy; you may even hear the
laughter from out here in California!
Happy brewing,
Chris Smith, Lafayette, Calif.
Here is a label that I recently made for a hard cider. I gave it an old-fashioned look with some iced tea bags that I
H
had
h laying around and waterproofed with some seam seal. I took a few bottles to a company event and got a ton
o
of compliments. It helped that the cider was tasty, too.
Brad
B Wyant, Kalamazoo, Mich. - Kalamazoo Libation Organization of Brewers (KLOB)
Homebrewed
Headache
Dear Jonathan,
What a pain in the head! This is curious,
indeed. You indicated that the only sig-
nificant change you made was using a new
mashing system. I don’t know the exact
details of Grainfather or any other system
on the market, but I do know that if I were to
come to enjoy any one of the great new sys-
tems out there, I would very carefully clean
and sanitize the entire system before using.
If there are welds involved, I’d also consider
pickling or curing the stainless steel welds.
That means “washing” with a mild acidic
wash (such as citric acid or weak lactic acid)
so that you compromise free iron ions that
may migrate into your beer. Make sure all
gaskets and hoses are food grade and of the
highest quality for brewing beer, and that
they aren’t compromised by drastic swings
in temperature and/or pH.
Dear Professor, contaminated—I used the same bottle Meanwhile, my colleague Amahl Turczyn
I recently brewed a pale ale utilizing my on the batch just prior to the pale ale questions whether your fermentation tem-
shiny new Grainfather system. Everything and had no headaches. What could have peratures could have spiked during high
went flawlessly and I produced clearer caused this? kräusen. If they did spike to 80 or 90
wort and yielded a higher percentage of degrees, then the fermentation temperatures
fermentable sugars from the grain than I My recipe consisted of 9 pounds (4.08 would produce higher alcohols called fusels
ever did using my old cooler mash tun. kg) two-row pale malt and 8 ounces and would likely cause headaches. Amahl
After kegging and force carbonating this (227 g) of crystal 60L. As for hops I comments, “I would suggest he try the recipe
golden beauty, I found I had produced a used 1 ounce (28 g) of Chinook (0.75 again with a thermometer strip on the car-
delicious pale ale that was clean and crisp oz/21 g, 60 min boil; 0.25 oz/7 g, 5 min boy, and a way of lowering the fermenter
on the palate. boil) and dry hopped with 2 ounces (57 temp—maybe just a cold water bath, a
g) of Cascade. I mashed for 60 minutes T-shirt draped over the carboy and in the
There was just one minor problem: the at 154° F (68° C) and then did a mash water, and a fan. This old evaporative cool-
next morning, after only having one or out for 10 minutes at 167° F (75° C). ing trick saved many of my earlier batches
two mugs, I would wake up with a head- I utilized Safale US-05 yeast in primary from getting too hot in the primary.”
ache that felt as if there was a pickaxe in fermentation, which fermented at 69 to
my forehead. I know that improper clean- 70° F (20 to 21° C) for nine days, then So those are two aspects of your brewing
Photo © iStock/RUSSELLTATEdotCOM
ing and sanitation of the keg and lines into the secondary for nine days. These experience to consider. If you can rule out a
can cause this, but I take cleaning and temperatures are ambient in my base- fermentation temperature spike and suspect
sanitation to a hospital operating room ment so there is some temperature spike, an allergic reaction instead, you might substi-
standard, utilizing Star San on everything but nothing drastic. tute various parts of the system piece by piece
that will come in contact with my beer. I to see if it makes any difference.
have never had this issue with any other Thanks for the help,
batches that I have kegged or bottled, so Jonathan Luzader Stay calm,
I am starting to rule out that the CO2 is Spokane, Wash. The Professor, Hb.D.
said to use Challenger to bitter the draft Hen, and Harviestoun Bitter & Twisted or even special bitter. Its strength ranges
version of the beer, with E.K. Golding for are among the most popular British gold- from 1.048, the topmost allowable grav-
flavor and aroma; for the bottled version, en ales currently, and now even Guinness ity for BJCP Category 11B Best Bitter, to
it’s E.K. Golding only. has launched Guinness Golden Ale. 1.053, well into 11C Strong Bitter territo-
F
rom its craft beer origins as a very • Low levels of light crystal malts and/or Now that some brewers have designated
special offering in the 1980s, the Munich malts their older IPAs as “classic IPA” or “old
popularity of the IPA style has con- • Dry hopped at 0.5-1.0 lb/bbl (7-15 school IPA,” it clears the slate to brew more
tinuously grown to the point where grams/gallon) innovative IPAs using newer hop varieties.
it is now the flagship style for many craft The search for new varieties has taken on a
brewers. Some breweries even offer several Modern IPAs by some of the best craft life of its own. Private and public hop breed-
different versions of IPA simultaneously brewers in the world are brewed to these ing programs are putting high levels of focus
in their everyday lineup. With so many parameters: into developing varieties with unique fla-
great IPAs available to craft beer fans, most • New hop variety (Amarillo, Simcoe, vors such as melon, strawberry, bubblegum,
brewers today are finding it’s not enough to Nelson Sauvin, Mosaic, Equinox, vanilla, oak, and lime. Hops sourced from
simply brew a great beer. Lemondrop, Vic Secret, etc.) growing regions around the world (such as
• Hop bursting: Getting all or most of the Australia and New Zealand) present brew-
Instead, they’re continually innovating bitterness from late kettle and whirl- ers with an incredible array of flavors from
and investigating the use of new tech- pool additions, therefore retaining more which to choose. And regional hop farming
niques or ingredients. Let’s take a look at hop flavor and aromatics, and achieving in the United States is also resulting in some
where IPA is headed. a mellower, smoother bitterness new flavors from classic varieties—Cascade
• 16-18° P / 1.064-1.072 SG hops grown in the Midwest or on the East
Old School vs. New School • 7-8 percent ABV—pushing the ceiling Coast can have intriguing flavor differences
The American IPA style has evolved tre- with ABV, though above 8 percent is compared to Cascades grown in the Pacific
mendously in its more than 30-year histo- double IPA territory Northwest, for example.
ry in craft brewing. Successful hop breed- • No crystal malts
ing programs have led to many different • Dry hop at a rate of 1-2 lb/bbl (15-30 Another interesting development is the
flavor profiles, and over the last 15 years, grams/gallon) acceleration of scientific studies on the bio-
IPAs have generally become drier, less chemistry of dry hopping. Much research
malty, and more intensely hop forward. Some craft brewers and homebrewers in has been done on flavor stability, biotrans-
Southern California have proclaimed that formation of hop oils by yeast after dry hop-
The IPAs of the 1990s and early 2000s they will never dry-hop with less than 2 ping, flavor extraction, and important oil
were typically brewed to the following lb/bbl (15 to 30 grams/gallon). This is a compounds involved in dry hop character.
parameters: pretty major shift in hop usage, and is actu- Much of this work is being done at Oregon
• Chinook, Cascade, Centennial, and/or ally causing some concern regarding future State University, as Dr. Tom Shellhammer
Columbus hops (the 4 Cs) hop supplies. When coupled with the and his students are realizing the potential
• 15-16° P / 1.060-1.064 SG industry’s amazing growth, it’s clear to see impact of research on how craft brewers will
• 6.5-7.5 percent ABV that demand for hops is outpacing supply. approach dry hopping in the future.
Spices and
Flowers
Citrus
Coconut
Stone Fruits,
Tropical Fruits,
and Berries
Cacao/Cocoa
Unusual Ingredients
used to complement or contrast
hop flavor and add complexity.
Peppers
Tea
Coffee
aggressive as the IPAs brewed on the West no colored malts, but often with some hops tend to provide more intense fruity
Coast. Conversely, West Coast IPAs have wheat malt; use massive late hopping character, and at lower ABV levels, hops
been characterized as having very little and dry hopping more associated with can come across as more herbal or grassy.
malt balance, with bitterness at 70 IBUs West Coast IPAs; and use newer hop
or higher, and with a drier, more hop- varieties. Is this the new East Coast style? Triple IPA would appear to be a natural
forward taste. Time will tell. progression of more extreme IPAs, but
Peach IPA
Recipe by Mitch Steele
Original Specific Gravity: 1.064
INGREDIENTS Final Specific Gravity: 1.012
for 5.5 U.S. gallons (20.8 L) IBUs: 70
Assumes 72% efficiency SRM: 10
Boiling Time: 60 minutes
11.5 lb (5.2 kg) pale malt
0.5 lb (227 g) dextrin malt DIRECTIONS
0.75 lb (0.35 kg) light Munich malt Mash at 150° F (65° C) for 75 minutes, collect runoff, and boil for
1.5 oz (42 g) Warrior, 15% a.a. (60 min) 60 minutes. Ferment at 72° F (22° C). Add peach juice concentrate
0.5 oz (14 g) Australian Galaxy (whirlpool) when specific gravity reaches 1.032. Rack when gravity stabilizes
2.0 oz (57 g) peach juice concentrate, added at end of around 1.012, then dry hop with the hop blend. Chill 36 hours later.
fermentation, about 1.024-1.032 SG. Note: if
using puree, use twice the amount. EXTRACT VERSION
1.0 oz (28 g) Australian Galaxy (dry hop) Substitute 8 lb 6 oz (3.8 kg) extra pale malt extract syrup for pale
1.0 oz (28 g) Australian Helga (dry hop) malt and 8 oz (227 g) Munich malt extract for Munich malt. Steep
1.0 oz (28 g) Mosaic (dry hop) milled dextrin malt in 160° F (71° C) water for 30 minutes. Drain,
(feel free to substitute any other peach-like hop) rinse grains, and dissolve extract completely. Use RO or distilled
White Labs WLP001, 002, or 007 ale yeast water to top off to desired boil volume, and proceed as above.
15.0 lb (6.8 kg) Maris Otter or Golden Promise English pale malt DIRECTIONS
1.0 oz (28 g) Cascade, 5.5% a.a. (first wort) Mash at 149° F (65° C) for 75 minutes, collect runoff, and boil for 60
1.0 oz (28 g) Centennial, 10% a.a. (60 min) minutes. Ferment at 72° F (22° C). Rack to secondary when specific
1.5 oz (42 g) Citra, 12% a.a. (steep/whirlpool) gravity stabilizes near 1.014. Dry hop with the Citra hops. Chill 24
1.5 oz (42 g) coarse ground light roast coffee (hung in bag in hours later. Add the coffee two days prior to bottling or kegging.
whirlpool)
3.5 oz (98 g) Citra, 12% a.a. (dry hop) EXTRACT VERSION
2.5 oz (71 g) coarse ground light roast coffee (in a mesh bag Substitute 11.5 lb (5.22 kg) extra pale malt extract syrup for Maris
added after dry hop) Otter malt. Dissolve extract completely in RO or distilled water to
White Labs WLP001, 002, or 007 ale yeast desired boil volume, and proceed as above.
Citrus
Citrus fruit is a natural flavor com- The most common technique for adding cit- fruit, macerated or chopped, and others opt
plement to IPAs brewed with citrusy rus to IPAs is to use dried peel. This can be for juice or juice concentrate, which is con-
hops such as Centennial, Cascade, and added to the whirlpool or secondary at 5 to venient and effective. If using concentrate,
Amarillo. Grapefruit IPA has become 10 grams per gallon, depending on the fruit use at a rate of about 0.1 to 0.2 percent of
very popular, but lemon, orange, and and the desired intensity. If you are using the total beer volume. You don’t need much.
tangerine can also work well in IPA. Be fresh peel, double the addition rate because We haven’t had much success at Stone
careful with lime, as it can be too intense the water content in fresh peel dilutes the Brewing adding juice in the brewhouse—
and may clash with the hop flavors. flavor intensity. Some brewers use the whole some really strange flavors have developed,
so I recommend adding it to the fermenter.
If you want a brewhouse addition, use peel.
One other caution: adding the acidic con-
centrate or juice in the brewhouse or during
fermentation can result in a pH drop that
can impact the ability of some yeast strains
to complete fermentation.
nations—vanilla and wood can be quite For more IPA recipes, head
to HomebrewersAssociation.
pleasant in combination with a citrusy org/recipes
hop. It is important to not overwhelm
Photo courtesy or ©
By Stan Hieronymus
Foraging For
treys from whence the like hath beene
brought,” he wrote fewer than 100 years
after Columbus’ men first encountered
the native American grain. “The graine is
about the bignesse of our ordinary English
peaze and not much different in forme
Fermentables
(Safely) Using Local Ingredients
and shape, but of diverse colors—some
white, some red, some yellow and some
blew. All of them yeelde a very white and
sweete flowre, being used according to
his kinde it maketh a very good bread.
Wee made of the same in the countrey
some mault, whereof was brued a good
ale as was to be desired. So, likewise, by
the help of hops, thereof may bee made
as good beere.”
Photo courtesy or ©
1. Corn
Agrarian Ales outside of Eugene, Ore. uses
“Think about what you want to do and
cut it into half or less,” Tockstein advises.
With beets it might not make a differ-
the technology for brewing adjunct beers ence, because they are so distinctive. “It’s
developed in the 19th century to create a love-hate flavor,” says Todd Boera at
one released each year for Cinco de Mayo. Fonta Flora Brewing in North Carolina.
The history goes back even further—800 His bright red Appalachian saison called
years ago, the Pueblo Indians made the Beets, Rhymes and Life, made with
first beers in the Americas using corn. Bluebird Farm’s bull’s blood beets, won a
Brewmaster Tobias Schock gently toasts
Vermont heirloom corn, then uses it in
a cereal mash, with the goal of keeping
gold medal in the Field Beer category at
the 2015 Great American Beer Festival.
He chops up whole beets, puts them in a
5. Basil
Cooks, and therefore brewers, can choose
the flavor subtle. The multi-colored corn, food processor, and adds them at the end from more than 160 named basil cul-
named for the Abenaki Indian tribe, comes of the boil. This creates a beet-forward tivars, most of them offspring of sweet
from the Lonesome Whistle Farm across aroma, earthy and green. basil. These varieties include some with
the Willamette River from the Crossroads hints of lemon to others rich in cinnamon.
Farm where Agrarian is located. He adds In years past, Firestone Walker Brewing
guajillo chiles—locally grown and roast- in Paso Robles, Calif. dry hopped its DBA
ed—near the end of the boil, at flame out, (a British pale ale) with a variety called
and for dry hopping. This lager is called, African Blue. “It really worked,” said brew-
appropriately enough, Indigenous. master Matt Brynildson. “Aromatically it
is very similar to hops—loads of spicy yet
4. Rhubarb
Rhubarb is another plant that, like beets,
fruity aroma.”
2. Birch
Scratch Brewing served all “tree beers” at
colors a beer pink to red. In most of the
rest of the world, it is a vegetable. In the
United States it has been considered a
North Carolina, Wilson and brewmaster
Chris Davis attended a meeting of the
Southern Foodways Alliance in Oxford,
the 2015 Great American Beer Festival. fruit since 1947 when a New York court Miss., where the only beer available was
Their investigation into using all the parts classified it that way for purposes of Budweiser. Davis dropped a bit of basil in
of a tree began after co-founder Ryan regulations and duties. Its stalks have the can and it was a revelation. He decid-
Tockstein read about making syrup from a strong, tart flavor, and historically ed to use basil in the first beer brewed at
hickory bark. To make a birch beer they have been cooked along with sugar and Fullsteam. “It was a big hit,” Wilson said.
use sap from the tree in place of water used in pies (thus its nickname, the “pie “What I love is being able to experiment
when brewing, toast the bark to add flavor, plant”). It can add interesting complexity with different basil.” In fact, basil con-
and use branches and leaves for bittering. to a sour beer because lactic acid bacte- tains many of the essential oils—includ-
The beer is further flavored with a tea ria in a mixed culture can convert malic ing myrcene, linalool, citronellol, pinene,
made using Chaga, a mushroom unique acid found in the stalks to more pleasant and caryophyllene—prominent in hops.
to birch and other hardwood trees that is lactic acid, softening the tartness of raw
valued because it is high in antioxidants. rhubarb. Cantillon soaked rhubarb in
OK
Photos © Veer; iStock
But rhubarb should be used cautiously— Stay tuned for the new
its leaves contain oxalic acid, which can Brewers Publications
be poisonous. book Brewing Local by
Stan Hieronymus in fall 2016.
Pecan trees are native to the United States, and do not grow naturally anywhere else in the
world. The U.S. produces more than 80 percent of the world’s crop. Texas made the pecan its
official state tree in 1919 (and later pecan pie the official state pie) and one of them grows
in front of (512) in Austin.
Kevin Brand opened the brewery in 2008 and brewed Pecan Porter not long after. He roasted
pecans for the first batch in an oven at home. Now the brewers roast them to the point
where the nuts are most enjoyable to eat. That varies a little from batch to batch, but they
will always be pretty dark. Then they coarsely grind them and add them to the mash.
The exact quantity of pecans in the addition is up to the brewer. “I’d recommend experi-
menting to get the best results,” Brand said.
INGREDIENTS
for 5 U.S. gallons (19 L)
DIRECTIONS
Mash grains using a single-step infusion at 154° F (68° C). Roast pecans until aromatics are
released; grind coarsely and add to mash. Ferment at 68° F (20° C). Carbonate to 2.5 vol.
CO2 and package.
EXTRACT VERSION: Substitute 8.5 lb (3.86 kg) pale malt extract syrup for pale malt.
Steep crystal, black, and chocolate malts with coarsely ground, roasted pecans for 30 min-
utes in 160° F (71° C) water; drain, rinse grains, and dissolve extract completely. Bring to a
boil, add hops, and proceed as above.
S. EUBAYANUS
By Jared Spidel
E
arly in my yeast wrangling days, I Bret Baker’s presentation at the 2014
was intrigued by the idea of cap- National Homebrewers Conference fur-
turing and taming a wild strain ther piqued my interest in utilizing S.
that I could turn into a house yeast. I had eubayanus as a brewing yeast. Baker
grand visions of crafting a beer tailored to obtained a sample from the Portuguese
the yeast’s unique flavors and aromas. But Yeast Culture Collection (CBS 12357;
while some homebrewers have been suc- PYCC 6148) and brewed a low-hopped
cessful culturing and brewing with local beer. He reported that the beer was clean
yeast, I only ended up with bad beer. with notes of honey, apple, and earthi-
ness that accentuated the malt. As the
Photos © iStock/Gomolach (left); iStock/BrianaMay
Leveraging plots were generated using JMP 11.0 software analyzing the effect of (A, B) Original Gravity
and (C, D) Primary Fermentation Temperature on the levels of (A) 1-propanol, (B, C) ethyl acetate, and
(D) ethyl butyrate.
ing to note that no diacetyl was detected have contributed to the apple flavors in banana character (a large criticism in the
by any of the judges, despite at least one the beers. Surprisingly, the levels of ethyl Hefeweizen category). Ethyl butyrate was
judge being very sensitive. It is possible hexanoate and ethyl octanoate were below for the most part well below the threshold
that the diacetyl was masked by other the thresholds of detection in most sam- of detection.
compounds in the beer. Alternatively, ples, as these typically contribute to fresh
high levels of precursor compounds (e.g., apple flavors. Ethyl acetate was detectable The influence of the original gravity, fer-
a-acetolactate) may have been present in in almost all beers. One beer in particular mentation temperature, and fermentation
the beers at the time of judging and, as a had an extreme level at 294 ppm. This beer time on the levels of all the compounds
natural process of aging/oxidation, could was also the lowest-scoring beer, and was was analyzed by leveraging plots. Only
have converted to diacetyl. described as cidery and astringent. The lev- ethyl acetate and 1-propanol were influ-
els of isoamyl acetate were on the low end of enced by the original gravity. As the
Acetaldehyde hovered around the range detection, and likely contributed to some of original gravity was increased, the levels
of flavor detection thresholds, and may the fruitiness, though no beer had an overt of both tended to increase (Figure 3). The
Acetaldehyde 10-25 ppm green apples, raw apple skin, bruised apples
Ethyl Hexanoate 0.2 ppm apple-like (ripe fresh), aniseed, pineapple, green banana
Ethyl Octanoate 0.9 ppm apple, sweet, fruity, waxy, wine, floral, fruity, pineapple, apricot, banana, pear
Ethyl Butyrate 0.2-0.4 ppm fruity, Juicy Fruit, pineapple, cognac, papaya
EXTRACT VERSION
Substitute 11.5 lb (5.22 kg) pale malt extract syrup for Pilsner and
Vienna malts. Omit acid malt. Dissolve extract completely with RO or
distilled water to desired boil volume and proceed with recipe as above.
levels of ethyl acetate and ethyl butyrate our beers were similar to those seen in
also tended to increase as the primary S. EUBAYANUS S. cerevisiae and S. pastorianus.
fermentation temperature increased. No
other compound appeared to be influ- TENDED TO WORK Best Beer Styles
enced by any other factor. for S. eubayanus
WELL FOR BEERS The Best of Show beer was a brown por-
The mean values for each compound were ter brewed by Chris Clair (BUZZ, West
compared to those published by Gibson et CONTAINING CRYSTAL Chester, Pa.) that received a score of 37.5.
al.2 and Mertens et al.8 (Table 2). Overall, The runner-up and second runner-up beers
the data were consistent. These groups AND LIGHTLY were an India pale lager and American pale
demonstrated that compared to S. cerevisiae ale, both brewed by Steve Groff (Main Line
and S. pastorianus, S. eubayanus produced ROASTED MALTS. Brewers Association, Ardmore, Pa.). It is
similar or lesser amounts of acetaldehyde, interesting to note that Groff’s beers were
and these levels were similar to the beers reported. The levels of ethyl acetate, iso- actually a split batch: the runner-up was
in this study. They also found similar amyl acetate, and ethyl butyrate were simi- fermented at 50° F (10° C) and scored a
amounts of higher alcohols (1-propanol, lar between the yeast in all of the studies. 39, and the second runner-up was fer-
isobutanol, isoamyl alcohol) between the Gibson et al. reported the esters ethyl hex- mented at 60° F (16° C) and scored a 33.
three species of yeast. The beers in this anoate and ethyl octanoate were 0.2 to 0.3
study, however, had much greater levels ppm higher than is typical with S. cerevisiae S. eubayanus tended to work well for
of amyl alcohols than what these groups and S. pastorianus. However, the levels in beers containing crystal and lightly roasted
E W EB
TH
N
>> O
I
deally, homebrewed cider starts with
fresh must from a blend of cider
apples. Skilled cider makers with
apple orchards nearby can select
for a balanced blend of sweet, tart, and Why Malted Cider?
tannic varieties, as well as those that add Cider must generally doesn’t contain
aromatics and flavor. It’s not by accident much in the way of yeast nutrients, so
that the Cidermaker of the Year award most hard cider recipes therefore call
at the National Homebrew Competition for an addition. However, malted barley
often goes to someone from Washington wort does contain yeast nutrients, and
State, Michigan, or New England. Many low-gravity wort “tailings” collected after
apple-growing locations even have local you’ve finished sparging a high-gravity
cider mills to do the pressing. all-grain beer are easy to come by—
just sparge a bit longer once your beer
But although that’s the ideal scenario, it boil volume has been reached. The extra
doesn’t mean one can’t make decent cider low-gravity wort provides excellent yeast
in the rest of the country. Sure, apple juice nutrient for cider fermentation, and lends
intended for the table provides nowhere a pleasing body, flavor, and complexity. on technique really works best with higher-
near the same complexity that a carefully gravity wort tailings. Anything above 1.008
selected blend of cider apples will, but, Companion-brewing a batch of malted specific gravity (about 2° P) can be used
as with extract brewing, the convenience cider really doesn’t add much time at without worrying about grain-based tannic
factor of making cider with store-bought all to your brew day. It’s also economi- and polyphenol extraction. (Fruit tannins
apple juice often counts for a lot. cal—rather than throwing out all those are good in cider, as long as they are in
precious sugars after you’ve finished balance; grain tannins, not so much.) Too
sparging your mash for a barleywine or weak a wort, however, and you’ll only be
double IPA, you can simply divert the diluting your apple juice, which is often
low-gravity wort tailings into another already diluted from concentrate to a grav-
vessel, boil them separately from the ity of 1.048 to 1.053 (12 to 13° P). So if
main brew, and blend with apple juice to after collecting five quarts or so of wort
your desired fermentation volume. tailings you find the average specific grav-
ity to be less than 1.040, you may want to
Flavor-wise, cider seems to work best consider augmenting the wort to bring it
with light-flavored, light-colored wort, up to the must’s original gravity. Depending
but blending imperial stout wort tail- upon your chosen yeast, a 1.051 SG must
ings with apple juice might produce (after blending with wort) will get down
something very interesting. The most to 1.004 to 1.006 (1 to 1.5° P) with an
important thing might be to keep hops English ale yeast, yielding a cider of about
out of the equation if hopped cider is not 6 percent alcohol by volume. This is a nice,
to your liking. full-flavored cider; dry, especially served
sparkling, but not harsh. A 1.040 SG must
Obviously the higher gravity the wort, the after blending is a little on the light side
more malt flavor (and nutrients) you’ll be and will not have much residual sweet-
adding to your cider, but this sort of add- ness, even with the malt addition. So if you
need to augment, or want your cider a little
stronger than what store-bought apple
juice can give you, you have a few options.
Fermentationland Competition
Club members have various levels of Anticipated SRM: 3 Substitute 6 lb (2.72 kg) Pilsner malt extract
experience and range from extract to Anticipated IBU: 24 syrup for the Pilsner malt and 14 oz (397
all-grain brewers, but as a group, they Brewhouse Efficiency: 75% g) wheat malt extract syrup for the wheat
have embarked on some pretty ambitious Wort Boil Time: 75 min malt. Dissolve extract completely with RO
projects since the club’s inception. “A few or distilled water to desired boil volume and
years back, we acquired a 55-gallon whis- proceed with recipe as above.
key barrel,” Leavitt reported. “As a club,
INGREDIENTS
for 5 U.S. gallons (18.93 L) Original Gravity: 1.057
Anticipated SRM: 18
5.0 lb (2.27 kg) Bamberg Anticipated IBU: 29
Best Malz smoked malt Brewhouse Efficiency: 75%
(47.6%) Wort Boil Time: 75 min
2.0 lb (0.9 kg) German 8° L
Munich malt (19%) DIRECTIONS Kate Jones and Rodney Kibzey.
2.0 lb (0.9 kg) German 3° L Use very soft water like that of Portland, Ore.
Vienna malt (19%) Add 2 tsp gypsum in the mash and 2 tsp to we have filled it four times with various
0.75 lb (340 g) Belgian caramel- the sparge water. Mash in with a protein styles, including old ale and barleywine.
Munich malt (7.1%) rest at 122° F (50° C) and hold 15 minutes. After the barleywine, we purposely soured
0.25 lb (113 g) dextrin malt Raise temperature to 154° F (68° C) and the barrel and fermented a Flanders red in
(2.4%) hold 60 minutes. Mash out at 168° F (76° it. It currently holds a lambic.”
0.25 lb (113 g) melanoidin malt C) for 10 minutes. Sparge at 168° F (76° C).
(2.4%) Ferment at 50 to 55° F (10 to 13° C) 10 to As far as the competition, the club wanted
2.0 oz (57 g) 400° L Carafa 12 days, then lager at 36° F (2° C) for four to start small. “In 2014, we thought it
(1.2%) to six weeks. would be fun to run a small competi-
2.0 oz (57 g) Belgian aromatic tion—no more than 100 entries,” Leavitt
malt (1.2%) EXTRACT VERSION said. The club soon discovered a common
1.25 oz (35 g) Hallertau pellets, Due to smoked malt base grain bill, an hurdle for competition organizers—find-
4.3% a.a. (60 min) extract version is not recommended.
ing a sufficient judging pool. “One of
0.5 oz (14 g) Hallertau pellets,
our members is a Beer Judge Certification
4.3% a.a. (15 min)
Program (BJCP) judge and noticed there
Wyeast 2124 Bohemian Lager yeast
weren’t a lot of opportunities in the Maine
area for BJCP judges to judge and gain
experience. We struggled to find available
judges, so our sole judge decided he was
going to set up a BJCP study group and run
an exam. The exam was administered in
late 2014, and three more of our members
passed and became judges. Other people
in the state also passed, which gave us a
much better pool of judges to choose from
for our 2015 competition.” The competition
had 10 judges ranging from Recognized to
National rankings.
Brewers Publications
Gluten-Free Beer
Twenty different amino acids serve as ities based on their physical structure. the breakdown of this matrix during ger-
building blocks for construction of larger Proteins are characterized based on their mination that provides the vast majority
structures. A polypeptide is the result solubility in the laboratory: albumins are of free amino nitrogen (FAN) to the wort.
of several amino acids joined together soluble in water, globulins are soluble in The non-storage proteins are the source
using peptide bonds. Proteins are con- dilute salt solutions, prolamins are solu- of the enzymes present in barley before
Enzyme Clarifiers
Two main categories of enzyme degrade
barley endosperm proteins during malt-
ing. The first are endoproteases and endo-
peptidases, which act to break up the
protein molecules from inside the struc-
ture. There are at least 40 such enzymes
References
1. Siebert, Karl J and P.Y. Lynn.
“Mechanisms of Beer Colloidal
Stabilization.” J.Am.Soc.Brew.Chem.
55(2):73-78, 1997.
2. Bamforth, Charles W. Scientific Principles
of Malting and Brewing. American Society
of Brewing Chemists, p. 54.
3. Tanner, G.J., et al. “Gluten, Celiac
Disease, and Gluten Intolerance and
the Impact of Gluten Minimization
Treatments with Prolylendopeptidase
on the Measurement of Gluten in
Beer.” J. Am. Soc. Brew. Chem. 72(1):46
of 36-50, 2014.
One way beer judges check their palates is by using commercial “calibration beers”—classic versions of the style they
represent. Zymurgy has assembled a panel of four judges who have attained the rank of Grand Master in the Beer Judge
Certification Program. Each issue, they score two commercial beers (or meads or ciders) using the BJCP scoresheet. We
invite you to download your own scoresheets at bjcp.org, pick up a bottle of each of the beverages and judge along with
them in our Commercial Calibration.
E WEB
TH
N
>> O Great Divide Brewing Co.
greatdivide.com
Boulevard Brewing Co.
boulevard.com
BJCP Style Guidelines
bjcp.org
plements the expressive yeast character Tank 7 has fruity aromatics, grapefruit-
that is fruity, spicy, and not overly phe- Checking in at 7.3 percent, Great Divide’s hoppy notes, and a peppery, dry finish,
nolic. Less common variations include Colette is a year-round release available in according to the Kansas City, Mo.-based
both lower-alcohol and higher-alcohol both bottles and cans (cans were sent to brewery. Boulevard recommends pairing
products, as well as darker versions with our judges). The Denver-based brewery Tank 7 with herb-roasted chicken, pork,
additional malt character.” describes Colette as “fruity and slightly and Taleggio cheese.
Aroma: Spicy, peppery aroma in Aroma: Moderate clove and Aroma: Moderately strong white Aroma: Spicy, pepper, and alco-
the foreground with some grassi- cracked black pepper spiciness, pepper and clove phenols. Sharp hol notes; moderately strong.
ness up front that dissipates. Pils backed by more pronounced pine- carbonic acid masks the aromat- Moderate fruity notes like citrus
malt has a slightly sweet, crackery apple, pear, and peach esters. ics, but pear esters, banana, and rind follow. Neutral, grainy malt in
note. Fruity and pear-like fermenta- Crackery malt with a hint of earthy, bubblegum emerge. Some lemony the background. Complex aroma
tion esters with light lemon notes. herbal hops; a wisp of DMS on first notes. Pils malt character provides evolves, with spiciness most promi-
Slight, off-putting egg-like aroma; pour dissipates quickly. (7/12) a light, sugary sweetness. (10/12) nent. Medium-low, earthy-floral
likely DMS. Moderate ethanol hops. Slight yeastiness. (10/12)
Appearance: Brilliant straw. Appearance: Very pale straw
aroma. No diacetyl. (8/12)
Loosely formed head rises to half color—could be mistaken for a Appearance: Pale yellow color,
Appearance: Bright yellow color the glass, then gradually falls to Belgian witbier. Creamy white head like a hefeweizen. Big rocky white
with a good deal of haze, verging clusters of white bubbles on the with impressive stability. Slight haze head, but with only fair retention.
on cloudy, similar to a witbier; OK surface. (3/3) is acceptable for this style. (3/3) Quite hazy. Effervescent. (2/3)
for style. Big, rocky, white, long-
Flavor: Pineapple and bubblegum Flavor: Soft, sweet honey notes Flavor: Initially malty with a grainy
lasting head. (3/3)
at first, with pronounced biscuit from the malt, slowly yielding to character. Finishes dry with medi-
Flavor: Peppery phenols and pleas- and graham malt support. Clove- yeast character. Short burst of um-high bitterness. Medium-high
ant esters, including lemongrass- like phenols and low, peppery, soapiness could be from coriander spiciness; peppery, but this char-
like notes. Pils malt sweetness spicy, herbal hop character give or citrus rind. Pepper and spicy acter is somewhat masked by the
finishes dry with balancing hop way to the dominant pineapple phenols are more restrained on maltiness. Peppery aftertaste with
bitterness. Low, spicy hop flavor. fruitiness mid-palate. Low hop bit- the palate, which instead focuses clean malt. Moderate hop flavor,
Bitterness lingers in the aftertaste. terness and an herbal note balance on lemon and tangerine notes. earthy-spicy. Medium to medium-
Some ethanol notes. No DMS. No rich sweetness; a light tart note Moderate hop bitterness enhances low fruity notes, again like citrus
diacetyl. (16/20) adds an accent. (16/20) the phenol character, providing peel. (15/20)
a fairly dry, crisp finish. Tart and
Mouthfeel: Dry, fully-attenuated Mouthfeel: Medium bodied with Mouthfeel: Medium-full body;
refreshing. (16/20)
mouthfeel. Lingering bitterness a moderately soft carbonation for a unusual. High carbonation.
without astringency. Medium to silky texture. Somewhat crisp finish Mouthfeel: Creamy texture; car- Warming alcohol. The body is a bit
medium-light body. Slight alcohol lingers with a low alcohol warmth. bonation level is perfect, not prick- creamy. Not astringent. (3/5)
warming. Creamy, fluffy texture. (4/5) ly. A slight soapiness, as noted
Overall Impression: Great yeast
Not quite as carbonated as some above, with some warmth from
Overall Impression: Starts crisp character but the balance and
examples, but adequate. (5/5) ethanol. Very low astringency. (5/5)
and inviting with spicy accents and enjoyment are affected by the big
Overall Impression: Very nice graham maltiness. Pronounced Overall Impression: Excellent body and maltiness. The alcohol
example of a saison that’s quite fruit and bitterness with tart example of the widely varying level is fairly big too. Great spicy
drinkable and balanced. Nicely dry accent melds through the sips. saison style, with a complex aroma and fruity flavors, dryness, and bit-
with peppery phenols and lem- Carbonation seems to gradually marked by classic peppery phenols terness. A smaller and lighter-bod-
ony esters creating a refreshing dissipate, and the second pour transitioning to citric notes. Malt ied version would be much more
beer. I found the egg-like notes in shows some yeast sediment, which character adds supporting honey drinkable. The cloudiness detracts
the aroma somewhat problematic adds to a somewhat rustic charac- notes. Great job on the carbon- as well. (7/10)
but they dissipated while drinking; ter. Goes well with blue cheese and ation and conditioning, especially
Total Score: (37/50)
likely DMS not showing up in the figs. (8/10). in a can. The only detraction was
flavor. This beer (like most saisons) the slight soapy character. (8/10)
Total Score: (38/50)
and Thai food are meant for each
Illustrations by Terry McNerney
Aroma: Piney and grapefruit hop Aroma: Herbal, spicy with clove Aroma: Initial notes of lemons Aroma: Bright lemon and pepper
aroma up front, followed by lin- and a hint of sweet graham cracker and grapefruit, with moderate aroma. Strong aromatics, but there
gering fruity fermentation esters. malt. A hint of earthy Brett behind black pepper and clove phenols. is a “pop” to them. Light alcohol
Peppery phenols follow with mod- ripe plums and apricot. (8/12) Light grainy and bready notes from spiciness. Very clean, grainy malt
erate ethanol aroma. Light Pils malt Pilsner malt. Carbonic acid adds a base; spiciness dominates. Some
Appearance: Brilliant gold with
aroma takes a back seat to hops, slight pungency that accents the fresh hoppy notes present. Quite
thick, mousse-like, persistent white
esters, and phenols. No DMS. No peppery notes. Low to moderate interesting. Very fresh. (10/12)
foam that laces the glass beautifully
diacetyl. (8/12) floral and fruity esters, including
with each sip. (3/3) Appearance: Huge off-white
peaches and apricots. (9/12)
Appearance: Golden yellow color head, rocky, persistent. Pale gold
Flavor: Sweet graham cracker and
with some haze. Big, dense, white, Appearance: Straw color with color. Beautifully crystal clear.
bready malt supports pronounced
long-lasting head. (3/3) a frothy white, persistent head. Effervescent. (3/3)
earthy, herbal spiciness, herbal hop
Excellent clarity and an enticing
Flavor: Fruity fermentation esters flavor, and a light note of Brett. Flavor: High bitterness with a clean
sheen. (3/3)
initially and throughout with mod- Rich, ripe plum, apricot, and hints malt base, lightly grainy-sweet but
erately high spicy and grapefruit of pineapple follow. Clove phenols Flavor: Smooth malt is somewhat finishes dry. Spicy-peppery yeast
hop flavor. Sweet Pilsner malt with accent a moderate hop bitterness sweet with light toasty notes. Yeast flavor with subtle pear and lemon
a light bready character. Moderate mid-palate to the finish, where it character provides lemon-pepper fruit flavors. Clean, dry finish. Spicy
hop bitterness. Light peppery phe- lingers. Well balanced between notes to balance the sweetness. and lightly malty aftertaste. An
nols without clove-like notes in the malt, estery yeast character, hop A light acidity in the finish. Slight, impression of malt sweetness, but
background. Noticeable but pleas- flavor, then bitterness, as each lingering bitterness has more of a it’s not actually sweet. Bitter, spicy,
ant ethanol. No DMS. No diacetyl. dances forward and back. (18/20) peppery phenol character than hop fruity flavors dominate with balanc-
(15/20) alpha acids. Tropical fruit esters ing, supporting malt. (18/20)
Mouthfeel: Medium-light bod-
include mango and passion fruit.
Mouthfeel: High carbonation. ied, effervescent, and creamy, with Mouthfeel: Medium to medium-
The finish starts dry, with a light
Creamy, smooth mouthfeel. moderate alcohol warming in the light body. Warming but subtle
caramel character. (16/20)
Lingering bitterness and a touch lingering finish. (5/5) alcohol, seems less than its stated
of astringency. Medium body. Mouthfeel: Fullness from both level. High carbonation. Not creamy
Overall Impression: Rich, yet
Moderate alcohol warming. A bit the high carbonation and dextrins. or astringent. (4/5)
light; sweet and spicy, fruity and
full and not as dry as the best Slight chalkiness; low to moderate
complex. Each sip is a new discov- Overall Impression: Great big
examples of the style. (4/5) alcoholic warmth. Very light astrin-
ery as one component overtakes saison. Malt supports and enhances
gency. (4/5)
Overall Impression: A very drink- another, then gives way to some- without getting in the way of the
able beer that seems like the mar- thing else. Works well with brie and Overall Impression: Very quaf- yeast character. Hides its bigness
riage between a light American tree-ripened peaches. (8/10) fable interpretation of the saison well. Clean malt flavor has rich-
pale ale (hopping, esters, and malti- style. The yeast’s pleasant lemon- ness without interfering with the
Total Score: (42/50)
ness) and traditional farmhouse ale pepper character provides some other flavors. Spicy, lemony, hoppy
(peppery phenols). Reminiscent of spiciness and acidity balanced by flavors and bitterness embody the
a young bière de garde but works malt sweetness. A little less cara- style. One of the freshest and best-
within the broadened saison style mel malt or a higher percentage looking samples I’ve had in a while.
guidelines. I’d like to cook some of adjunct sugar would make the A brightness to the flavors and
mussels in this beer then have a finish a little more crisp and refresh- aroma make this one special. A
pint while enjoying them. (8/10) ing. (8/10) super saison indeed. (9/10)
Total Score: (38/50) Total Score: (40/50) Total Score: (44/50)
A Legacy of Sharing
tivated a culture of sharing. That has sations with others about your experi-
Through the years, I can attribute my made all the difference in the world of ences with wort, malt, hops, yeast,
continuing education and inspiration not beer today. Byron, Fred, and I, along water, fermentation, bottling, kegging,
only to homebrewing pioneers such as with many others, have written count- milling, mashing, boiling, siphoning,
Fred Eckhardt and Byron Burch (whom I less books about beer and homebrew- drinking, tasting, and enjoying. This
wrote about in the November/December ing, and we’ve managed to help spread level of passing on knowledge, I’ve
2015 issue) but also thousands of other the word in a high-profile way. But come to recognize, is the true essence
homebrewers worldwide. where the yeast hits the wort is on a of homebrew education.
INGREDIENTS DIRECTIONS
for 5.5 U.S. gallons (21 L) A step infusion mash is employed to mash the grains. Add 11.5
quarts (10.9 L) of 140° F (60° C) water to the crushed grain, stir,
9.0 lb (4.08 kg) English Maris Otter pale malt stabilize, and hold the temperature at 132° F (56° C) for 30 minutes.
1.0 lb (0.45 kg) 15° L crystal malt Add 5.75 quarts (5.5 L) of boiling water and add heat to bring tem-
8.0 oz (227 g) aromatic malt perature up to 155° F (68° C) and hold for about 30 minutes. Raise
4.0 oz (113 g) English brown malt temperature to 167° F (75° C), lauter, and sparge with 4 gallons (15.1
4.0 oz (113 g) double roasted crystal malt (120° L) L) of 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff.
0.5 oz (14 g) Vanguard hops, 6% a.a. Add 60-minute hops and bring to a full and vigorous boil.
(3 HBU/84 MBU) 60 min
1.0 oz (28 g) Cascade hops, 5% a.a. The total boil time will be 60 minutes. When 10 minutes remain, add
(5 HBU/140 MBU) 10 min the 10-minute hops and the Irish moss. When five minutes remain,
0.25 oz (7 g) Simcoe hops, 14% a.a. add the five-minute hops. After a total wort boil of 60 minutes, turn
(3.5 HBU/98 MBU) 5 min off the heat, add the zero-minute hops, and place the pot (with cover
0.25 oz (7 g) Columbus hops, 19% a.a. on) in a running cold-water bath for 30 minutes. Continue to chill in
(5 HBU/140 MBU) 5 min the immersion or use other methods to chill your wort. Strain and
2.0 oz (57 g) Cascade hops, 5% a.a. sparge the wort into a sanitized fermenter. Bring the total volume to
(8.8 HBU/106 MBU) 0 min 5.5 gallons (21 L) with additional cold water if necessary. Aerate the
0.5 oz (14 g) New Zealand Nelson Sauvin hop pellets, wort very well.
dry hop
0.25 oz (7 g) Australian Galaxy hop pellets, dry hop Pitch the yeast when temperature of wort is about 70° F (21° C).
0.25 tsp (1 g) powdered Irish moss Once visible signs of fermentation are evident, ferment at tempera-
I use White Labs Cry Havoc yeast; other lager yeast of your choice tures of about 55° F (12.5° C) for about one week or when fermenta-
will work. tion shows signs of calm and stopping. Rack from your primary to a
0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup secondary and add the hop pellets for dry hopping. If you have the
(80 ml) corn sugar for kegging capability, “lager” the beer at 35–45° F (1.5–7° C) for three to six
weeks. Prime with sugar and bottle or keg when complete.
Target Original Gravity: 1.064 (15.75 B)
Target Extraction Efficiency: 90%
Approximate Final Gravity: 1.016 (4 B)
IBU: about 32 by calculation, not perception
Approximate Color: 14 SRM (28 EBC)
Alcohol: 6.4% by volume
INGREDIENTS DIRECTIONS
for 5.5 U.S. gallons (21 L) Heat 2 quarts (2 L) water to 172° F (77.5° C) and add crushed grains
to the water. Stir well to distribute heat. Temperature should stabilize
7.0 lb (3.2 kg) very light malt extract syrup or 6 lb at about 155° F (68° C). Wrap a towel around the pot and set aside
(2.7 kg) very light dried malt extract for about 45 minutes. Have a homebrew.
1.0 lb (0.45 kg) 15° L crystal malt
8.0 oz (227 g) aromatic malt After 45 minutes, add heat to the mini-mash and raise the tempera-
4.0 oz (113 g) English brown malt ture to 167° F (75° C). Pass the liquid and grains into a strainer and
4.0 oz (113 g) double roasted crystal malt (120° L) rinse with 170° F (77° C) water. Discard the grains.
0.9 oz (26 g) Vanguard hops, 6% a.a.
(3 HBU/84 MBU) 60 min Add more water to the sweet extract you have just produced, bring-
1.0 oz (28 g) Cascade hops, 5% a.a. ing the volume up to about 2.5 gallons (9.5 L). Add malt extract and
(5 HBU/140 MBU) 10 min 60 minute hops and bring to a boil.
0.25 oz (7 g) Simcoe hops, 14% a.a.
(3.5 HBU/98 MBU) 5 min The total boil time will be 60 minutes. When 10 minutes remain, add
0.25 oz (7 g) Columbus hops, 19% a.a. the 10-minute hops and the Irish moss. When five minutes remain,
(5 HBU/140 MBU) 5 min add the five-minute hops. After a total wort boil of 60 minutes, turn
2.0 oz (57 g) Cascade hops, 5% a.a. off the heat, add the zero minute hops, and place the pot (with cover
(8.8 HBU/106 MBU) 0 min on) in a running cold-water bath for 15 to 30 minutes or the time it
0.5 oz (14 g) New Zealand Nelson Sauvin hop pellets, takes to have a couple of homebrews.
dry hop
0.25 oz (7 g) Australia Galaxy hop pellets, dry hop Strain out and sparge hops and direct the hot wort into a sanitized
0.25 tsp (1 g) powdered Irish moss fermenter to which 2.5 gallons (9.5 L) of cold water has been added.
I use White Labs Cry Havoc yeast; other lager yeast of your choice If necessary add cold water to achieve a 5.5 gallon (21 L) batch size.
will work. Aerate the wort very well.
0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup
(80 ml) corn sugar for kegging Pitch the yeast when temperature of wort is about 70° F (21° C).
Once visible signs of fermentation are evident, ferment at tempera-
Target Original Gravity: 1.064 (15.75 B) tures of about 55° F (12.5° C) for about one week or when fermenta-
Approximate Final Gravity: 1.016 (4 B) tion shows signs of calm and stopping. Rack from your primary to a
IBU: about 32 by calculation, not perception secondary and add the hop pellets for dry hopping. If you have the
Approximate Color: 14 SRM (28 EBC) capability, “lager” the beer at 35–45° F (1.5–7° C) for three to six
Alcohol: 6.4% by volume weeks. Prime with sugar and bottle or keg when complete.
Eventually, this collection of photographs tribution. There isn’t much going on It’s a lager! It doesn’t need the additional
will be accessible to the AHA membership, with the addition of long-boiling time fruitiness of warm temperature ale fermen-
but for now there is still more to do. One hops in this recipe; that’s not a mis- tation; it already has plenty of citrus, mango,
thing I will do now is relax, not worry, and print. Generous amounts of homegrown and passion fruit. I can’t wait. I’m sure it will
have a homebrew. Yes, right now. Cascade hops dominate the late hop- be a legacy brew. It could be yours, too.
ping. These are pure strains of Cascade
In the meantime, there’s a new recipe hops, not the sometimes-mixed harvests Charlie Papazian is founder of the
in my fermenter. I have high hopes for combined with other stray hops in the American Homebrewers Association
Shout Out Legacy India Pale Lager. I’m field. My plants come from stock that and author of The Complete Joy of
using a combination of malt-accented I acquired in 1979. A gentle touch of Homebrewing.
pale and specialty malts with the addi- Simcoe and Columbus gives it an earthy
tional twist of brown malt for complex- foundation. Dry hopping with Nelson
ity. My hop accents are dominated by Sauvin and Galaxy adds passion fruit
some of my favorites. I find Vanguard and mango character to the authentic
hops for bittering to be a smooth con- foundation of Cascade.
LET’S
Saint Arnold Brewing Co., Houston, TX
a week, 10am to 6pm. Sundays noon
to 5pm. Sodamaking, cheesemaking, MARCH 12
and kegging supplies too. Left Hand Brewing Co., Longmont, CO
Southwest Grape & Grain
10200 Corrales Rd NW, Suite A
Albuquerque, NM 87114-9268
(505) 898-HOPS (4677)
RALLY! MAY 14
NoDa Brewing Co., Charlotte, NC
Upland Brewing Co., Bloomington, IN
[email protected]
southwestgrapeandgrain.com • Rallies are super fun celebrations of the
Now serving Albuquerque’s West homebrewing community hosted at
Side!
breweries ‘round the country.
New York • Enjoy tours, samples, swag, prizes
and camaraderie!
Homebrews and Handgrenades
2378 Grand Ave • FREE to AHA members; non-members
Baldwin, NY 11510 can join at the door at a discounted rate.
(516) 223-9300
[email protected]
brewgrenades.com JOIN US!
We provide a friendly, approachable
HomebrewersAssociation.org
environment where homebrewers
can purchase what they need to
Ready to go pro?
Don’t go it alone!
Get advice from the pros with
The Brewers Association’s Guide to Starting Your Own Brewery
#2: Fermented with WLP830 at 72° F least hoppy of the three. received, but now I know that if my
(22° C) lagering chest ever does fail, I can brew a
#3: Fermented with Wyeast 1764 I bottled on May 27. Sample #1 had a decent “lager” with ale yeast.
(Pacman Ale yeast) at 72° F (22° C) nice clear golden color; it was dry with
a malt balance, medium bitterness, and a Steve Ruch lives in Vancouver, Wash.
For the recipe, I used five pounds of pleasant hop flavor. Sample #2 was a simi- and has been homebrewing for
Briess Pilsner DME, eight ounces of sugar, lar color, but somewhat opaque. It also 16 years.