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
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
A year ago I brewed a really tasty Saison from pale malt, wheat malt, acid malt & honey called Quorum Sensing. I noted that I must brew something similar again, so I have. This time I've upped the hop additions & used a powerful flavoured one too - Chinook. It might be more IPA, but Saison style guidelines are notoriously lax.
Mash: 1 hour 10 mins. Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.
This beer is named after the mathematical model creating linear motion from the sum of two circular motions created by Persian scholar Nasi al-Din Tusi in 1247.
The Taste Cumbria beer festival is held annually at the maltings in Jennings Brewery, Cockermouth and its a smashing little beer festival. There's not hundreds of beers, but it showcases Cumbrian beer in a small venue without any fussiness or pretentiousness.
Syzygy is the alignment of objects in straight lines. This beer was named after the recent syzygy of the Earth, Moon and Sun to create the total solar eclipse seen in the United States last week.
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.