cascade pale ale

This was beer #3 in a series of late summer beers, brewed using the US-05 yeast cake from the Nelson and Golden Hop/Idaho 7 beers. This beer turned out great. Excellent balance between malt sweetness and citrusy flavor and bitterness. As with the previous beers, this beer also was made with some old ingredients, including two pounds of Avangard pale malt that I've had since 2015 when I bought a 55-pound bag (uncrushed). The leaf cascade hops are from the 2017 crop. I obtained them from the 2018 AB hop giveaway in St. Louis. They were vacuumed sealed this whole time and no worse for wear. Still great citrus/grapefruit flavor. And no stale flavors from the old malt. 

Recipe:

5 gallons

US-05

7 lbs 2-row

2 lbs Avangard pale ale

.5 lb Crystal 60 

.5 oz 8.9 AA Cascade 60 minutes

.5 oz 30 minutes

1 oz 5 minutes

1 oz 1 minute

Golden Hop / Idaho 7 IPA

As mentioned in the previous post, following the Nelson beer I made another IPA using the hops in the title. I'm not sure I had tried these hops before in a commercial beer, and I certainly hadn't in a homebrew. These hops, too, were very old. I bought them in 2015 but never used them. However, the vacuum seal remained intact this time, and that made a big difference. This was a rare evening brew, and on a weeknight at that. I was up very late brewing. 

The hop flavor is sort of dank, maybe kind of white wine-like, melon. It's very bright and fresh. I'm impressed that they held up as well as they did, and some homebrew club members who tried it also seemed impressed.

Very clean fermentation. No issues with the expired US-05. It's a tad bitter for a northeast-style IPA, and it's cleared up a lot too, despite the oats. Still, not a bad beer overall, especially considering the age of the hops. 

Nelson Sauvin IPA

I think old hops will stay flavorful and fresh for a long time, but they need to be sealed and not exposed to oxygen. That’s my conclusion from brewing an ipa using a bunch of old ingredients, including nelson hops from 2015, some 2 row malt (crushed) of unknown age, and expired yeast (March 2022). I based the recipe on an amazing all galaxy "hazy" ipa from 2015. 

But the malt and yeast are not the problem. There are no yeast off flavors, no stale taste from old grain. It’s the hops that ultimately did in this beer, and what a shame. 

So why did I put off using these? Since they’re expensive and maybe rare, or at least they are at the time I bought them, I wanted to save them for the right time. Or a special occasion. Sort of like saving that special bottle of wine. 

Unfortunately over time somehow the vacuum sealed bag they were contained in somehow developed a small hole. I couldn’t actually see it, but the vacuum seal had obviously failed. So of course that meant exposure to oxygen. I don’t know exactly when this happened, but I know I discovered it some time last year, maybe a year ago. 

Finally in August 2022 with some empty kegs I decided I’d use them. They didn’t look bad, but the aroma was definitely not fresh. ​I used to brew ipas all the time, but in the last 5-6 years I’ve focused a lot on lagers and lower alcohol and more balanced beers. Having taken a break for awhile, it sounded nice to make one again. Post fermentation, the flavor was pretty good. A fruitiness that I did think was in the realm of white wine, a typical descriptor for this hop. 

Dry hopping really changed things. It made the beer overly bitter. Dry hopping shouldn’t impart bitterness, so maybe it was all in my mind. It definitely had a harshness. That harshness has subsided thankfully but now the beer just tastes old. Like an ipa sitting in the back of your fridge for a year or two. 

So the lesson here, which all brewers already know and I did too, is to use hops and while they’re fresh. If you don’t, then you’re bound to be drinking old-tasting beer. That said, I still think hops can stay “pretty good” for a long time if properly stored. Around the same time I bought these, I also got some “007 golden hop” hops from Yakima valley. I think they’re rebranded as Idaho 7 now. Anyhow, these too languished in my freezer for years, but the seal remained intact and the finished beer is much tastier. 

Recipe:

5 gallons

10 lbs 2 row

1 lb flaked oats

US-05

All Nelson hops:

.5 oz 20 minutes

.5 oz 15 minutes

.5 oz 12 minutes

.5 oz 7 minutes

.5 oz 6 minutes

.5 oz 1 minutes

.5 oz 0 minutes

Dry hop 2 oz

Homegrown hop pale ale

My first attempt at a homegrown hop pale ale in September 2021 was an unfortunate failure. I had harvested a lot of what I believe to be Centennial hops but unfortunately the yeast I had, Wyeast 1318 a day short of being expired, had very few viable cells left as it took a day or two to take off and then took a clovey, bubblegum flavor. I had just moved into my current home, which had established hop plants. I spent a lot of time harvesting the cones and was excited to use them. So it was a real shame to feed the grass with that beer. However, I still had a lot of cones leftover, so I froze them.

Those hops were put into beer three this spring, immediately following the mild and fermented with the same yeast cake. One thing I noticed upon removing them from the vacuum sealed package in the freezer was that they were ever so slightly damp, indicating they weren't completely dry when I packaged them. I'm not sure that had any effect on the finished beer.

It might have, though, or it might just be because these are homegrown hops, but anyhow the finished beer didn't seem to have grapefruit or citrus flavors. People in my homebrew club described it as piney, and I think I would agree, or earthy. 

The beer was excellently balanced between malt sweetness, bitterness, and hop flavor, so I was very pleased with that. A problem I often have with brewing is achieving balance. But this one worked out well.

Sadly this year's crop achieved peak growth in late June or July, right when we were in the thick of a terrible drought along with 100 degree heat. The plants began to look sickly and the cones turned brown. The lupulin powder in the cones still smells good, but the cones themselves definitely are not visually attractive and I'd be hesitant to try them in a beer.

Dark Mild

This mild was beer number two this year, brewed in April, following the Schlafly pale ale recipe. I pitched on the same yeast cake, Mangrove Jacks M36 Liberty Bell, a pretty good yeast. It ferments well and cleanly.

This mild is based on the SS Minnow Mild kit from Northern Brewer. It made a great beer and I am very pleased with it. It's hard to go wrong with tried and true recipes. Great dark malt flavor without being overly alcoholic or watery. Definitely worth brewing this recipe again.

Schlafly pale ale clone

First brew of the year. I’d been kicking around the idea of brewing an English bitter for awhile and settled on a Schlafly pale ale clone. Beer & Brewing had a post on the beer, but it had two different recipes. The original put out by the actual brewery would’ve put me way under the gravity I can achieve with my system. They anticipate 85% efficiency, 10 percentage points above what I get. 

Beer and brewing recommended more grain, so I did increase the malt to achieve the ideal gravity, but they also substantially increased the amount of hops too. More than would’ve been proportional to the amount of extra grain. Unfortunately I didn’t recognize this issue and in fact went above even the modified hop schedule. B&B advised about 2.5 Oz of hops but I had three since I bought three one ounce bags. I didn’t want to have a half ounce left over so I used it all. 

So the result is what I call a sort of hop saturation issue. It’s not overly bitter. It’s just that there’s a lot of hop flavor and not enough residual sweetness in this low gravity beer to support the amount of hops. In the end it leaves the beer tasting very dry, almost astringent. There’s really not any detectable malt flavor. 

Yet it’s a clean beer, no yeast defects. Pretty drinkable. If I were to make this again, I would substantially decrease the amount of hops. I also had to make substitutions based on hops that were available, so if I were able to find the specified varieties that would probably make it taste more like the real thing.

A bunch of helles

In summer 2021, I went to Bierstadt in Denver, which sort of triggered that itch to brew and drink German lagers again. I made a lot of helles. At least four different batches. I modeled the recipe off of information I found online. Based on that information, I used acidulated malt, which I had never used before. Overall, these beers turned out pretty good. I was turning these beers around in a week though. Counting a failed batch of ale with homegrown hops, I think I brewed 7 weekends in a row in fall 2021.

That first batch of helles was good, but I remember that toward the end it seemed to turn bland. I think that my have been a sensory issue though, as subsequent batches have been pretty flavorful.

My second helles batch, and I think third or fourth lager in this group of beers, was interesting. First, I think I forgot to install the manifold before mashing in, so I had to pour everything out into my kettle and put it all back. Then, I had to run an errand for something important, and the mash was extended. I think that manifold issue and the extended mash led to a lower mash temp and extra fermentability, as that particular beer ended at 1.007. I love to "daisy chain" beers together, brewing and then reusing the yeast as many times as I can until I fill my kegs. So given that particular gravity issue, I was nervous about using the yeast again, but I went for it without any glaring issues. 

But the beers following that initial helles batch seemed to taste a little off on occasion, like some noticeable alcohol here and there. I think that actually cleared up over time though. Even the 1.007 beer turned out to be pretty drinkable. 

Lately, I've been brewing ales, and I needed keg space, so I've been drinking the heck out of the next to last beer, a helles made with Weyermann pils malt. This beer had occasional noticeable alcohol, but overall it was pretty clean. However, the acidulated malt seemed to contribute some modestly unpleasant tanginess, to the extent that I've reconsidered whether I want to continue using that malt, or at least in the amount I did for this beer. This keg just kicked today, April 30, just in time for my homegrown centennial hop ale I brewed last weekend. Overall, not a bad beer, had that Weyermann's pilsner malt flavor, sort of grainy/corny, but I didn't love this one. 

The Avangard version I've had here and there. It was never a favorite. I didn't use gelatin so it stayed pretty cloudy for a long time. Recently it's cleared up pretty well. I think I prefer Weyermann pils malt, as this doesn't have the bready, corny flavor I associate with Weyermann, but this has rounded out pretty nicely to a pretty solidly drinkable lager. 

Recipe for 5 gallons:

8 lbs Pilsner

.75 lb Vienna

.4 lb Acid malt

1 oz Hallertau 60 minutes

The real Bierstadt Slow Pour Pils v. Clone

I had Slow Pour Pils for the first time at the brewery in Denver in July 2021 and was amazed. I bought a four pack, along with their helles as well, and their Dunkel glass. Back home, I set about trying to figure out how to brew it. Interestingly, BYO magazine has what is described as the actual recipe. It's quite involved, though, calling for a decoction, step mashing, etc. It's also confusing, since it talks about a whirlpool but has no late addition hops in the recipe.

Having brewed the recipe and now tried it side by side with my last can of the real thing, I can say I am waaaay off the mark. True, I didn't step mash, didn't do a decoction, and used 2308 instead of 2124 yeast. I also missed the 5 minute hop and put it in at flameout instead. But somehow I'm not sure those things would make the difference. There seems to be something in there that may not be achievable on the homebrew scale, at least with my setup. This was beer #3 in a series of beers, with the first, a helles, also sort of based on Bierstadt's recipe, on Labor Day. 

My beer is actually a tasty beer, it's just no where near the real thing. The real thing has a penetrating, drying (but pleasant) bitterness, whereas the bitterness in mine, at least comparatively, is barely perceptible. Mine has 100% Hallertau mittlelfruh hops, per the recipe, but the real thing tastes way different. The aroma of mine is a sort of muted floral hops; theirs an almost skunky aroma that I associate with a lot of German lagers. Not a lot of malt flavor in either. Mine is a hair darker and more cloudy; theirs extremely pale and crystal clear. I also didn't treat my water, aside from using 3 gallons distilled water. Gelatin added to aid clarity, though this is not the clearest beer I've ever made.

In the end, no, I didn't follow the recipe exactly. In fact, I deviated substantially. But I guess I thought I'd be closer to the real thing, since the basics of the recipe remained intact: Weyermann pils, Hallertau hops, German lager yeast. Oh well, a fun experiment, and perhaps these German lagers -- helles, pilsner -- can be something to continue to strive for, my sort of "white whale." 

Unfortunately, I don't make it out to Colorado often, so it will probably be quite some time before I get to try the Slow Pour Pils again. So, for fun, I opened a can of a more local beer, Stammtisch from Urban Chestnut in St. Louis. They're close, but I think Slow Pour edges out Stammtisch just slightly. Slow Pour has a cleaner, crisper flavor. Stammtisch has a heavier flavor, with a hint of toasty malt in the background. So Stammtisch could be a close approximation of Slow Pour and more easily attainable, though even it has been somewhat hard to obtain in recent years, as it is no longer distributed in my corner of Missouri. 

All in all, a fun experiment, but I realize I need to keep trying when it comes to brewing a German pils. Cheers!

Brewed: 9/19/21

Kegged: 9/26/21

OG: 1.050

FG: 1.011-12

5 gallons

2021 festbier

I've grown to really like festbier, probably more than marzen. The latter tends to be sweet, which limits drinkability. Once again inspired by German imports, I made this one with the aim of approximating something like Paulaner festbier (aka wiesn). I read somewhere that it was 70% pilsner and 30% Munich, so that's what I went with. Unfortunately, the shop did not have light Munich, only dark, which at 10LV did not seem terribly dark.

 
In looking at it, I suppose it's not. It's sort of a burnt orange color, not red or brown like some marzens, notwithstanding the above photo. However, the real failing with this beer is the drinkability. It ended at 1.014, which is in line with what my software, brewer's friend, said Wyeast 2308 would produce. But it just has a very strong, almost overwhelming caramelly sweetness. There's also an occasional hint of booziness in the finish.

In the end, not the worst beer I've made, but certainly not the best, and not better than the beer in the festbier 1.0 post below. I find myself wishing I had re-brewed that beer instead. It would be interesting to taste this beer with light Munich with the same proportion, to see how much difference that would make. The dark Munich version is so caramelly sweet and rich. Something a little more bready sounds better. 

Recipe:

7.5 Weyermann pils
3.5 Weyermann Munich

1.25 oz Hallertau Mittelfruh (4.2 AA) at 60 minutes, for 21 IBU

OG: 1.062
FG: 1.017 (estimated); 1.014 actual.

Wyeast 2308.

Festbier 1.0

I had tasted few festbiers before going to Munich in September 2019. I think Weihenstephaner was the only one. Instead, I drank a lot of marzen, probably the most common version of the Oktoberfest style beer here in the USA. I remember really liking the Augustiner and Hofbrau versions (pretty sure I also had Paulaner from a can purchased at Aldi in Munich), so I wanted to emulate them in my own beer. I recall them tasting like a heftier helles, which is how the beer is described. This was the second beer I brewed following the tiny helles. 

Aroma: all pilsner malt. maybe a little corn. Tettnanger hops are pretty fruity in flavor but don't really pick those up in the aroma; maybe just a hint. Tettnanger hops are from 2014. I was going to make a "Dragonmead" Tripel recipe I found on homebrewtalk but never got around to it. I held on to the hops and finally used them. They still smelled very fresh. 

Appearance: gold. pretty clear with gelatin. 

Flavor: In terms of malts, pretty much all pilsner. It has a fair amount of Munich malt and just a touch of melanoidin, but this is all pilsner. The Tettnanger hops are pretty fruity. Good body, evenly balanced between bitterness and sweetness. I've had a stray thought here and there that it's almost too sweet, but mostly it's very quaffable. 

9/6/21: This was overall a good beer and one thta I would drink again. 

5 gallon recipe:

8.5 lb Pilsner (Weyermann)

1 lb Munich light

.25 lb Melanoidin

Wyeast 2633 Octoberfest blend

Festbier 2.0 / helles brew day and tasting

10/4/2020:

When I first sampled the first festbier, I noticed it was pretty fruity. I wondered if it was due to a fermentation issue or the hops. In doing research, I think the fruitiness came from the Tettnanger hops. I did not desire or anticipate such a fruity flavor, so I decided I would brew another version.

This one has slightly more grain and no melanoidin. And it has Hersbrucker hops. And just a touch of Galena to up the bitterness. 

The actual brewing went very smoothly, but I missed my numbers. First, I had just a bit over 5 gallons of wort post-boil. I attribute this to my propane running low midway through the boil. So at least for a few minutes it was not actually boiling. Second, I believe I saw a fair amount of uncrushed grain. This is the second of two sacks of grain I bought at the same time at the same shop. The first beer had that issue as well.

So, instead of 1.058, I ended up at 1.052. This festbier will likely be a helles instead. That's not a big problem, since I love helles, but I don't like not achieving what I set out to do. Beautiful beer though. Nice golden, clear wort. Should make for a tasty helles or festbier or whatever I want to call it!

I also kegged the club Oktoberfest today and added gelatin. It is now in the fridge conditioning. 

3/23/2021:

This second festbier has been in the keg for several months now. Not sure what went wrong, but it just doesn't have the delicious grainy, bready flavor I associate with pilsner malt. I used Avangard pils this time instead of Weyermann. There are a few different possibilities. Either Avangard pils is not as I remember it, there was a fermentation issue, or I was given the wrong malt. I tend to think I was given pale malt instead, since this beer doesn't really have any off flavors and based on other blog posts, Avangard pilsner malt has a similar flavor to Weyermann's.

In the end, it's just not that good of a beer. It really reminds me of Budweiser. It has that similar sweet blandness. I used the same malt in my club Oktoberfest, which had a similar blandness.

8/4/2021:

This beer is still hanging around nearly a year later, which says something about what I think of it. It looks good and smells pretty good, a kind of sweet, bready, malty aroma. But it just doesn't taste that good. It's bland and maybe overly bitter too. On the plus side, it looks great in my new Bierstadt glass that I just got over the weekend in Denver!

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8.5 lb pilsner

1.75 lb light Munich

Wyeast Oktoberfest blend