At least getting started in the homebrew world, I suppose that most of our beers are. It's in our nature. We like it, then we try to make it - or a reasonable facsimile thereof.
For me, it was Old Speckled Hen (not pictured above). Found a great deal on brewing equipment one day, drove up a mountain to get everything, came back and started looking up recipes.
But since this is about 2010's Inaugural Brew Day, enough with the blah blah. Let's make with more drinky.
2010's INAUGURAL BREW DAY: Dogfish Head 60-Minute IPA CLONE Recipe (pictured above).
Grain Bill:
9 lbs 8 oz Pale Liquid Malt Extract
1 lbs Crystal 40L
0 lbs 8 oz Carapils
Hops:
1.00 oz Warrior [15.00 %]
1.00 oz Amarillo Gold [8.50 %]
1.00 oz Simcoe [12.00 %]
1.00 oz Amarillo Gold [8.50 %] (Dry Hop)
1.00 oz Simcoe [12.00 %] (Dry Hop)
Yeast:
White Labs WLP001 - California Ale Yeast
This recipe couldn't be much simpler. The only thing involving about brewing this beauty is the 'continuous hop addition' over a period of 60 minutes. Thus the name "60 Minute IPA." But you knew that. You also knew that the 60 Minute IPA stands head-and-shoulders over the possibly even more renown "90 Minute IPA," which is maltier than your high school summer job. Enough digression.
Standing over a boiling kettle of hot wort, tossing in a hop pellet or three at a time felt silly at first, but should really take this brew somewhere. After dry-hopping...watch out.
Only technical snafu was the pitching of the yeast at about 60F. White Labs suggests pitching at 70F and, well, nothing else. This homebrewer never had to wait more than eight hours to see a boisterous fermentation occurring. This time around, it took about 30 hours to really get roiling. BUT! The kreuzen is the prettiest of all homebrews so far. Looking forward to a tall, clean crisp one sometime after Easter.
Actually, it turns out that our brewmeister, Jeremy K, explained that they us a yeast activator and dead yeast cells to facilitate the process; otherwise, it takes a couple of days to get rolling. We made a Volbier Weiss last year, and it was amazing!
ReplyDeleteHe's absolutely right, and that's the funny thing about this one. I used a sample pack of Servomyces that Danstar sent out - I figured it would help kick off the fermentation faster.
ReplyDeleteMy hypothesis: colder water temperature = higher gas content = more oxygen. Also, the OG of this one was over 1.070.
In short, I think the yeast had more food and oxygen, so they went through a longer adaptive phase (aka lag) before entering the fermentation phase.
You should see it now, though. It almost looks like caramel milk.
Hmmm. Perhaps you should try higher pressures over temperature changes. The solubility of gases is much more complex and harder to control over the utilization of partial pressures. Also, I think the metabolic capabilities of yeast are much less sensitive to pressure changes over temperature. But hey, I'm not a beer scientist, so whatever. I want a beer! And congrats again.
ReplyDeleteAnd the metabolic hafferplap in conjunction with the complex higamaboo of the Wankermeyer's solutions embiggens the yeast to the point of semiglodulous utilization of the Hambendoodle threshold of pressureotemperate yeast.
ReplyDeleteMore O2 is a good thing prior to fermentation. After fermentation, O2 makes beer taste like cardboard.
ReplyDeleteI didn't know you were both so hip to zymurgy! Next time, I need to remember to take into account Wankermeyer's "Upper Limit of Hambendoodle Solubility." I really glossed over that this time around.