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Date Created: 05/16/2008
I won't be brewing the IPA from yesterday's entry until 6/7. A buddy of mine is
bringing up his gear and we're going to brew 11 gallons of IPA and 11 gallons of
my EF clone side by side. 18 holes of golf in the morning, 22 gallons of beer in
the afternoon, steak, beer, and Wii in the evening. It will be quite a manly
day. So much so that SWMBO already decided that she wants no part in it and will
be shopping with her sister! 
So now I'm left to decide what to brew next weekend. I could do another Hefe,
since I'll be kegging the batch that's in primary that day anyway and I could
use that cake - but it's in a bucket and there's no way a repitch of WLP300 will
be contained by a bucket. I'd almost need to use a 6.5 gallon carboy for that.
So I'll probably wash the WLP300 and save the Hefe for a later brew.
I think that I'll go ahead and do the Old Ale that I came up with. I've got
plenty of beer in the pipeline and I really need to brew this one and get it
aged. I plan on letting this one sit in primary for a minimum of 2 weeks, then
in secondary for a minimum of 6 months, possibly longer. I will most likely
bottle this batch for long term cellaring, but that depends on how the samples
taste.
I'm using what I have on hand for this, thus the warrior and tett instead of a
more traditional combination of fuggles/ekg, but this style calls for a subtle
bitterness so I think that it will end up just fine. This will get pitched on
top of the WLP007 cake from the EF that I brewed to take to NHC that's currently
in primary.
The base for this beer is MO of course. With .5# of Crystal 60 to lend a bit of
caramel sweetness, .25# of chocolate for color and some toasted notes and .25#
of special b to contribute to color as well as impart some dark fruit. I had
originally planned on using black treacle, but the source I got my last order
from did not have it so I'm using Amber Candi Sugar to contribute to the
sweetness of this beer as well.
I may still modify this recipe before next weekend by making the OG considerably
higher, ordering some black treacle and/or substituting EKG/Fuggles, but that
all depends if I win at poker this weekend. 
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hophed Old Ale
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.073 SG
Estimated Color: 21.8 SRM
Estimated IBU: 47.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.79 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.79 %
1.00 oz Warrior [16.40 %] (60 min) Hops 45.4 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 2.5 IBU
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 7.14 %
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 9.29 qt of water at 179.9 F 158.0 F
10 min Mash Out Add 3.71 qt of water at 199.4 F 168.0 F
Update - My buddy was placing an grain order with AHS for the double
brewday next month so I piggy-backed some items on his order for this Old Ale.
AHS doesn't have EKG, so I'm leaving the hops alone.
I'm going to use Lyle's Black Treacle, increase the MO from 12# to 16# and sub
out WLP002 for WLP007 on this one. I've had great success with WLP007, but
WLP002 is more flocculant and less attenuative which should leave a lingering
sweetness that this style needs and WLP007 just can't deliver on.
This weekend is AHS' annual sale, so I don't expect to have everything before
next weekend. If not, I'll push this brew back to later date and maybe throw
together an APA for summer.
Updated recipe:
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.094 SG
Estimated Color: 23.7 SRM
Estimated IBU: 43.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Treacle (100.0 SRM) Extract 5.56 %
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.89 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.78 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.39 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.39 %
1.00 oz Warrior [16.40 %] (60 min) Hops 38.6 IBU
1.00 oz Tettnang [4.50 %] (15 min) Hops 5.3 IBU
0.33 oz Burton Water Salts (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 17.00 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 12.14 qt of water at 179.9 F 158.0 F
10 min Mash Out Add 4.86 qt of water at 199.4 F 168.0 F |
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Comments
 | ohiobrewtus
05/17/2008 12:23 AM
Thanks for the heads up. I'll
listen to it when I have some
time. |
|  | the_bird
05/16/2008 9:20 PM
It *might* have been mentioned in
the dunkelweizen show from a few
weeks back. In any case, I doubt
it's an issue if we're talking
about two weeks; two months, I'd
take a listen and see what he has
to say. |
| | ohiobrewtus
05/16/2008 9:15 PM
Interesting. I hadn't heard that
before. I guess if nothing else
it will be a good experiment. I
know that all yeasts lose some
viability in storage, as much as
20% after 30 days, but I've used
other strains 9 months after I
washed them and have them ferment
out a beer just fine.
It would certainly be useful to
know if I can wash WLP300 and
still have it ferment out a month
or two later. Worst case is I'm
out $7 for another vial. |
| | the_bird
05/16/2008 4:09 PM
Doesn't hefe yeast have a pretty
short shelf life? I can't
remember which strain JZ was
talking about, the 300 or what,
but he mentioned that it's not one
that you really want to hold onto
for very long before re-using it.
Just something to consider, if
you're going to make a hefe again,
maybe do that this weekend while
the yeast is still fresh. |
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