Monday, July 13, 2009

Centennial pale ale (brew #37)

Last weekend (July 5) I brewed the Centennial pale ale again. The last one turned out great (the keg has long since been emptied) so K requested another batch for an upcoming gathering she's planning. This time I cut back on the crystal malt from 1 pound to 0.75 pound, to make the color a little lighter and maybe make it taste a little crisper. Also, instead of putting 2 ounces of hops in at the end of the boil, I put 1 ounce in at flame-out and saved the other ounce for dry hopping.

I used Wyeast 1272 again, but didn't have time to make a starter. So I also tossed in a pack of dry US-05 yeast to help it along. Here's the recipe:

Centennial pale ale:
  • OG: 1.053
  • 43 IBU
  • 5 gallons
  • 10.01 lbs Maris Otter pale malt
  • 0.76 lbs Crystal malt (80 L)
  • 0.11 lbs Chocolate malt
  • 0.50 oz Centennial hop pellets (9.1% aa) @ 60 min
  • 0.50 oz Centennial hop pellets @ 30 min
  • 1.0 oz Centennial hop pellets @ 10 min
  • 1.0 oz Centennial hop pellets @ 1 min
  • 1.0 oz Centennial hop pellets @ dry hop (in fermenter)
  • Wyeast 1272 American ale yeast II
  • Safale US-05 dry yeast

Friday, July 10, 2009

Club brew at Triangle Brewing Company (brew #36)

About a month late posting this, but I had a great time brewing at the Triangle Brewing Company in Durham on June 6. Rick and Andy generously hosted TRUB, the local homebrew club (of which I'm a member). We paid for the ingredients and brewed a batch on their 10-barrel system with Rick's help. Each of us took home 5 gallons of wort to ferment at home. They called the recipe a saison, but I think it came out as more of a Belgian blonde. Here it is:

Belgian blonde
  • OG: 1.066
  • 23 IBU
  • 300 gallons
Grains & sugar
  • 350 lbs pale base malt
  • 27 lbs Cara 8
  • 125 lbs white wheat
  • 27 lbs Special B
  • 50 lbs white cane sugar
Hops & spices
  • first (bittering) hops: 36 oz Styrian Goldings @ 6.6% AA
  • second (aroma) hops: 10 oz Styrian Goldings @ 6.6% AA
  • lemongrass (dried)
  • coriander (ground)
  • ginger root (dried, ground)
  • pepper (ground)
After getting my share home, I fermented it for 3 days at 70 F, then raised the temperature to 78 F (hoping to get maximum attenuation). After 2 weeks, the final gravity was 1.007. I didn't get around to kegging it immediately, so it sat in the fermenter for a third week at 35 F. Now it's kegged and carbonated and tastes great.