Archive for March, 2012

Bottling: Amadeus Ale

Posted: March 29, 2012 in Bottling Notes, Recipes

I bottled up the Amadeus Ale today, using the batch technique I discussed last time. I remembered to run the bottles through the dishwasher sanitation cycle this time, saving me some time. I also used Corn Sugar for the first time, using 1.9 oz. as recommended for an APA on the calculator from Tasty Brew.

Another time saving tip: boil the water first. It took a lot longer to cool in the freezer than I expected, so I was waiting around a bit.

I also got 22 bottles out of this batch, the same as last time. Looks like that’s going to be the norm.

The aroma while bottling wasn’t huge, as expected for only adding 1/2 oz of Cascades. Most of the flavor for this one seems to be coming from the Mr. Beer HMEs. Since I had a 1/2 bottle left, I went ahead and gave it a quality taste. Pretty balanced with a slight fruity hint. Four weeks, and we’ll give it a real taste!

I was home from work today and brewed up this batch. It is a variation on the Prince Ludwig recipe from Mr. Beer. I’ve made several additions, however, and used the hops I had on hand to turn this into an IPA. I used a similar steeping technique in my previous batch, the Amadeus Ale.

This batch comes in at 6.3% and 59 IBUs. It’ll be a nice amber color at 14*. On the hydrometer, it measures 1.050 OG, compared to Qbrew’s 1.065.

Ingredients:

.4 lbs of 20L Crystal Malt (I wanted .25, but measured wrong at the LHBS)

1 lb of Munton’s Light DME

1 can of Mr. Beer Whispering Wheat Weizenbeir

1 can of Mr. Beer Vienna Octoberfest Lager

.5 oz of Simcoe hops at 20 minutes

.5 oz of Amarillo hops at 5 minutes

.25 oz of Cascade hops at flameout

.25 oz of Cascade hops dry into LBK at 7 days

US-05 Yeast

In a similar fashion as before, I steeped the grains by raising 1 gallon of water to 170 degrees, then removed from the heat. I then added the Crystal in a steeping bag for 30 minutes, stirring every 10, and covered the pot. I used a bath towel to attempt to insulate the heat and keep it above 150*

Once finished, I brought this to a boil, and removed again from the heat. I then added the DME, slowly, while stirring to dissolve.

I returned this to the heat and brought to a boil for the hops. I added Simcoe at 20 minutes, and Amarillo at 5 minutes.

I then removed the wort and added the Cascade hops and both cans of the HME. Then ice bath, filled the LBK with cold tap water, aerated the wort, and pitched the rehydrated yeast (boil 4 oz water, cool to 90 degrees in freezer, sprinkle yeast, cover for 15 minutes, swirl or stir, cover 15 minutes, then pitch).

I plan to add the other Cascade hops in 7 days.

Smells great! I’m really looking forward to this IPA!

Mini-mash Technique

Posted: March 19, 2012 in Thoughts and musings

With credit to Jon TWR over at mrbeerfans.com, here is one way to mini-mash for the LBK:

Heat a quart and a half of water to about 160*, add your grains in a grain bag and maintain it at about 150* for an hour. While that’s going on, heat another 2 quarts of water to 175* in another pot. After the mash, tea-bag the grains in the other pot (the sparge water) for 10 minutes. Then discard the grains and combine the liquids and continue as usual.

Thanks, Jon!

Tonight I brewed up the Amadeus Ale, a variation of the Drunken Druid.

The recipe came in at 6.3% with 41 IBUs, and should be about 13 in color. I used the following ingredients:

.4 lbs of 20L Crystal Malt (I wanted .25, but measured wrong at the LHBS)

1 lb of Munton’s Light DME

1 can of Mr. Beer High Country Canadian Draft

1 can of Mr. Beer Vienna Octoberfest Lager

.5 oz of Cascade Hops

US-05 Yeast

I steeped the grains by raising 1 gallon of water to 170 degrees, then removed from the heat. I then added the Crystal in a steeping bag for 30 minutes, stirring every 10.

Once finished, I brought this to a boil, and removed again from the heat. I then added the DME, slowly, while stirring to dissolve.

I returned this to the heat and brought to a boil. I boiled the Cascade hops for 5 minutes.

I then removed the wort and added both cans of the HME. Then ice bath, aerated the wort, pitched the rehydrated yeast (in boiled, then cooled water), and added to the LBK. I filled the LBK with cold tap water.

It smells great, and I’m looking forward to a nice straightforward, but strong, APA in a few weeks.

Tasting: Quesnel Ale

Posted: March 10, 2012 in Tasting Notes

I tried the Quesnel Ale tonight for the first time, only 1 week into conditioning. Nice hop aroma and good flavor. It’s well balanced, but the Simcoe hops really shine through to give a nice hoppy finish. It’s a good amber color, and very nice drinkable beer with the qualities that I like. I think the carbonation could be a bit better. There is enough there to make it not flat, but not a lot of head retention. It comes out very much like the Southern Tier IPA I had the other day, with a small amount of carbing.

I didn’t taste any young or green notes in this bottle, and it’s very drinkable now. I do expect the flavors to come together even more with some aging, which should help make it even better.

First Pour: Quesnel Ale, Opus 2