Results tagged “hallertau” from paulbeer

I had a very tasty IPA on draft a few days ago and it inspired me to brew one. Not following any particular recipe, I brewed what seems to be a pretty basic IPA. The recipe I put together is a partial mash:

• 6lbs Briess Light DME
• 1lb Victory malt crushed
• 1lb Crystal malt 40L crushed
• .5oz Chinook - 60 minutes
• .75oz Cascade - 40 minutes
• .75oz Cascade - 20 minutes
• .5oz Cascade 5 minutes
• 1/2 tsp Irish Moss last 15 minutes

During the last 15 minutes of the boil, I added a half a teaspoon of Irish Moss for clarity. During the last 5 minutes, I tossed in the final dosage of hops and boiled away.

The next step was to chill the wort down to yeast pitching temperature. After the wort was cooled, I transferred to the primary. Here you can see the color, a nice amber finish:

Promash calculated the SG to be 1.065. I did the gravity test to see where I was and at the time it read 1.062. I checked this morning and it's sitting at 1.064. Cool.

I pitched the yeast and sealed the fermenter. I'll leave it in the primary for about a week. After that, I'll transfer to the secondary and dry hop with one ounce of Hallertau hop leaves. I'll have more photos on my flickr page later this week.

I just added another helping of hops to the brew. I need to continue to boil for another 15 minutes and then add the final helping of hops. The last helping is a last minute change. Instead of adding 1 ounce of Kent Goldings, I’m going to mix it up with some Hallertau leaf. I have a nice pic I’ll post on Flickr later on.

GO PATS!!!

Be back soon…

I've been working on creating an ale recipe that will hopefully taste like one of my very first ales. The problem with this is the first ale was a kit that is made with cans of hopped malt extract. The varieties of hops used are not listed and I have no idea what the malt mixture is, but I’m determined to recreate this beer.

I've been doing some research on hop varieties and what their characteristics are when added at various times of boil. Since the ale I’m trying to brew is not very bitter, I’m looking to use hops that are low in alpha acids and have a great aroma. I’ve decided to use mainly Kent Goldings with small amounts of Fuggles and Hallertau. I’ll use most of the Hallertau in the dry hopping process.

I paid my local homebrew supply store a visit this weekend to pickup the ingredients I need. Since there is a global hop shortage, the amount of hops I can purchase is limited. I picked up a couple of ounces of Hallertau and Kent Goldings along with some extract and Nottingham ale yeast. The recipe will call for about 5 ounces of hops total, but that’s ok because I have a secret stash. I started to order a couple ounces of miscellaneous hops whenever the need to refresh supplies came about. They are shipped in vacuum sealed packages and they are kept cool.

When’s brew day? Next Saturday! I’ll also be bottling the Belgian wheat that’s been sitting in one of my carboys for a few weeks.