On this page I will attempt to walk through an American Pale Ale recipe for someone used to brewing, but going all grain for the first time. The result should be a pale, dry, hoppy ale not too dissimilar to Sierra Nevada Pale Ale.
Beers and Brewing
FYI! Not necessarily history or opinion.
Barley is encouraged to begin germination to convert its starchy energy store into sugars ready for use. The barley is then ground up and steeped in hot water to extract the sugars.&nbs
This beer is named for being brewed on International Left-Hander's Day.
My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too! This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.
A recent beer - In The Pink - has turned out more than a little disappointing and tastes too fruity estery with no balancing tartness as I planned. Based on previous recipes I added enough acid malt to give me a good sourness, but it failed to materialise in the end product so I planned to replace it by the direct addition of lactic acid.
Diacetyl is a member of the ketone family of chemicals & is known formally as butane-2,3-dione, with the chemical formula (CH3CO)2.
Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops. This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.
Mash: 45 mins. Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.
2.5 Kg of pale malt
200g crystal malt
270g of rye malt
Boil: 40 mins.
I got a good deal on some hops that I'd never tried before & originally was to make two SMASH beers with them to see what they tasted like. However time was was against me on this brew - hence the reduced mash & boil times - and I wanted to be sure the beer was a success.
I found some jars of sour cherries in Lidl & had to have them to make a beer with. While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria. The sourness will come from acid malt predominantly.
Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.
2 Kg pale malt
250g acid malt
150g crystal malt
Boil: 1 hour
10g Archer hops (5.0% alpha acid) added 30 mins before end of boil
Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.
Mash - starting at 68°C and falling to 59°C at the end of 1 hour.
3 Kg of pale malt
Boil - 1 hour 15 mins
My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it. Quite right too. I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.
The three parts American refer to; Cascade hops from Oregon; the Douglas Fir originally from the North American west coast & the yeast is specifically for West Coast style ales.
Mash: 1 hour at between 69 - 65°C
2 Kg Pale malt