14 May 2010

posted by benjy edwards

We’re not brewing this weekend, nor did we brew last weekend, but tonight I kegged the Boathouse IPA we brewed two weeks ago.  The gravity for both fermenters was 1.016, from an original gravity of 1.065, so it is 6.4% ABV.  We used Cascade for flavour during the boil, so I dry hopped each keg with more Cascade, one got 1.75 ounces and the other got 2.25 ounces.  Each keg was force carbonated and chilled.

The next brew will likely be some time in June.  Before then there are one or two beer festivals to attend on the weekends.

1 May 2010

posted by benjy edwards

It’s a wet wet day here so instead of dragging a lot of equipment down to a local microbrewery for the American Homebrewer’s Association Big Brew and potentially getting soaked all day, I brewed up a batch at home.  The recipe is an IPA we haven’t made before, with Golden Promise pale malt, Munich, and some kiln amber, which is similar to light crystal.  Target gravity is 1.065 and we hit it on the nose.

Hops are a combination of Newport for bittering, Target and Cascade for aroma and flavour at 15 minutes, and more Target along with some Mt. Hood at knockout.  We gave the hops ten minutes to steep after the boil and then chilled it down to 68F onto the yeast from the previous four batches.

I racked the American pale ale brewed last week on Friday night, so I had the empty primaries ready in case I did go to the Big Brew event.  I dumped out some of the excess yeast so as not to over-pitch the IPA, which can contribute off flavours.  The APA had dropped to 1.011 from the 1.045 OG, and the two corny kegs were dry hopped with 1.5 ounces of Cascade each, one with the commercial hops grown in Washington and the other with our 2009 homegrown hops.

During the course of the past week I built another galvanized steel stand and mounted a propane burner and regulator to it.  It was needed if I went to the Big Brew, to avoid having to transport the much larger two-tier three-keg stand.  I didn’t use it since we brewed at home, but is now ready for use in the next double batch.  This way we can boil two ten-gallons batches at once, with only a slight staggering in order to chill them one after the other.  Having a second brewpot would help, but we can make do by using the hot liquor tank as the second boil vessel.

We tapped both the Brewer’s Gold and the Old Ale while we brewed, and both turned out well.  The Brewer’s Gold needs venting to come down a bit in its condition, while the Old was fine.  There is plenty of cask ale on draught now.  Today’s batch is the last brew with this yeast, so it will likely be June before we brew again.