18 April 2015

posted by benjy edwards

The third use of this yeast will be another batch of cask ale.  The choices were a session IPA or a Timothy Taylor Landlord clone, and since the Styrian Goldings hops we have are older than our IPA hops, we opted for Landlord.  This recipe came to mind because we are currently fermenting half the batch with the West Yorkshire strain from Wyeast, which is reputed to be Tim Taylor’s yeast.  They use Golden Promise malt, but we only have Maris Otter, so we substituted three pounds of the Otter (just over 17% of the total grist) for Munich, to lighten up the biscuity character.

That reminds me, I was corresponding with our maltster, Thomas Fawcett & Sons of Castleford, Yorkshire, and Mr. Fawcett referred to their Maris Otter as “the Malt”.  I was caught by that usage and will adopt it for my use!  It is the finest malt in the world, as the late Greg Noonan said, and deserves the title of the Malt.

Hops are of course Styrian Goldings, but we also used Progress for bittering, along with East Kent Goldings to supplement the Styrian.  Target gravity is 1.042, which we reached spot on.  No snags during the brew day, and the Hopstopper hop filter lived up to its name despite the high percentage of pellets in the boil.  It makes for a slightly lower runoff, but since the dip tube reaches the bottom of the kettle, there is no need to elevate and tilt the kettle for the final wort collection, as is the case with the Bazooka screen.

The all-Apollo Hophead was kegged, with gravities of 1.012 for the 1968 and 1.011 for the 1469.  It was dramatic how different the two beers tasted, I would have guessed that they were not the same wort.  The 1968 was overall superior, with a touch more sweetness but also a bigger punch of hop and overall complexity.  The 1469 was simpler and muddied in flavour by comparison.  It will be interesting to see the difference in the finished beer.  Things most often change from first sampling and the fully matured ale.

We began carbonating the Bohemian Pilsner today, putting on some top pressure to carbonate over time.  The kegs should not be shaken to speed things up, or all the good clearing from the lagering period will be undone.  A tentative name for this beer is Boathouse Boathemian Pilsner.  Next batch will definitely be either a hoppy pale ale or an IPA, with the fifth and final batch either an IPA or double IPA.

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