Thursday, December 22, 2011

Brew Day: Anniversary Ale

I started homebrewing a couple years ago. My first batch was a Big Ben Pale Ale kit from But for my second batch I came up with my own Pale Ale recipe. I managed to squeeze in 6 different grains into a mini-mash. The crazy thing is that the beer came out pretty darn good. It had the body and malt character of a Sierra Nevada Pale ale with a floral, piney, resinous hop character. Maybe its an inflated memory, or I was just so happy about creating my own beer. Either way, I saw my hand scribbled recipe acting as a bookmark in my copy of Charlie P's, The Hombrewer's Companion, I just had to make this again. This time All-Grain with a long hop stand after the boil.

Anniversary Pale Ale

Batch size: 6.0 gallons
Boil size: 7.0 gallons
Boil time: 60 minutes
Grain weight: 10.5 pounds
Efficiency: 75%

Original gravity: 1.049
Bitterness (IBU): 36
Color (SRM): 5.2°L

Yeast: White Labs WLP001 California Ale

Malt Bill
10.5 pounds

4 lbs Maris Otter 4°L - 38.1%
4 lbs American 2 Row 1.5°L - 38.1%
1 lb Munich (Light) 8°L - 9.5%
1 lbs Wheat Malt 2°L - 9.5%
.5 lbs Carahell 11°L - 4.8%

Strike Target 155°F
5.0 gallons165°F 90 minutes (+0)

60 minutes, 7.0 gallons

0.35 ounces Chinook hops 11.8%, Pellet 60 minutes
0.50 ounces Goldings (Kent) hops 5%, Pellet 30 minutes

Whirlpool / Hop Stand Hops

40 Minute hot whirlpool/rest(wort chiller gets in the way of the whirlpool) after the boil. Estimated hop utilization the same as a 10 minute hop addition in the boil. Maintaned over 180 F for whole rest.

0.5 ounces Goldings (Kent) hops 5%, Pellet 5 IBU
1.0 ounces Crystal hops 3.1%, Pellet 3 IBU
1.0 ounces Chinook hops 11.8%, Pellet 10 IBU

The goal for this recipe was a nice bready, biscuity, crackery malt flavor. The original recipe used Optic, Halcyon, and Marris Otter malts. But I kept it simple. I also used bolander munich from Briess in the original. But the new homebrew shop I went to only had weyerman light. Thats an upgrade anyways IMO.

I've heard Jamil Z uses no hops in the boil when making Heretic Evil Twin. So obviously you are getting isomerization during hot whirlpools. Figured this was the perfect beer to try it with. I want a big hop character without overwhelming the malt with a bitting bitterness. The crystal and chinook are the perfect floral and piney pairing. If you want a single hopped example of crystal try Rogue's Brutal IPA FKA Brutal Bitter.

Can't wait to taste this bugger.

Brewers Note: I love the new hop union packaging. Easy to open, and the aroma of the chinook was insane. Makes me think all the hops I've used in the past were stale.

1 comment:

  1. Hey Andrew - Good start on your blog! Looks like you're a coherent writer too. I appreciate that in a blogger (many are not so talented...). Regarding your hot whirlpool/rest step, I've heard that caution should be exercised in keeping hot wort from sloshing around and picking up oxygen after the boil has completed prior to chilling. Perhaps I've misread your post, but in doing a hot whirlpool I'm guessing some aeration will occur. John Palmer explains how this hot aeration could create off flavors in How to Brew:

    When you say "whirlpool/rest" are you actually whirlpooling or just resting?

    Also, doing a 40 min. hot rest likely will cause some chill-haze. Palmer also talks about this, saying yes it's just a cosmetic flaw and shouldn't impact any flavors at first, though later contributes to instability / reduced shelf life, which would only be a problem if you're not drinking them relatively fast: