Welcome to the first in a series of posts about my homebrewing activities. My husband and I have been brewing extract beer for a few years now, but recently the recipe-creating bug has bitten me and I’m beginning to explore beyond kits and recipe books. The BrewLogs will help track my brewing activities and hopefully give some of you a push into trying your own hand at it. If you like beer and cooking, homebrewing is a small step over the edge. Since I’m still learning, consider any recipes I share with suspicion. I frequently brew by the seat of my pants.
Brew date: January 17, 2015
Brewing: Single-hopped pale ale using Apollo hops.
- 6 lbs light malt extract
- 1 lb dry wheat extract
- 3/4 lb Victory specialty malts, steeped until water reaches 165 degrees.
- .5 oz Apollo hops, added at 60 minutes
- 1 oz Apollo hops, added at 15 minutes
- .5 oz Apollo hops, added at 1 minute
- 1 Irish Moss tablet, added at 10 minutes
- Gigayeast’s GY001 NorCal Ale #1
Notes: As mentioned above, I’ve finally been bit by the recipe-building bug. This is my second attempt at a recipe and I haven’t tasted it yet, so who knows. The first, an attempt at an Erdinger dunkelweizen clone, is still in development (but not completely undrinkable).
To build this recipe, I relied on Jamil Zainasheff & John Palmer’s Brewing Classic Styles and the stats provided by BeerSmith 2. A full guide on recipe creation might be useful, but for now I’m just winging it. More on BeerSmith 2 and Brewing Classic Styles coming soon. I use both resources frequently.
The recipe itself is fairly simple. I followed the American pale ale recipe from Brewing Classic Styles fairly closely, but tweaked malt amounts to reach the original gravity (OG) I was looking for. When it’s all fermented out, I’m expecting approx. 5% alcohol, which I hope will make the beer flavorful but light enough to drink a few.The decision to do a single hopped beer with the Apollo hops was an easy one. I had some left over in my freezer. The resulting beer should help me learn more about the character of the hop variety. Finally, I included some wheat extract for lightness and head retention.
The brew day itself was straight forward. I boiled the water, added the wheat extract and began the hop additions. At the 15 minute mark I stirred in the rest of the extract and continued the hops additions once the wort had returned to a boil. This time I warmed up the liquid extract before attempting to pour it and I think that was an improvement over pouring the syrup cold.
Now that the wort is in the “Beer-o-tron” (our wine cooler/fermentation chamber), it should be about 2 weeks before we transfer it to a keg and then another week-ish until it has carbonated.