English Hopped Pale Ale

Volume Measurements - They are Important

Got together with a few gents yesterday and whipped up a batch of IPA.  Columbus, Centennial and Cascade took center stage.  The beer was suppose to clock in at 1.067 with a IBU rating of about 60.  Turns out, I collected too much and boiled too little, I ended with a gravity of 1.058-1.059.  Not sure what this has done to me hop utilization numbers but I imagine the end result will be a touch more bitter than intended.  My brew software puts me at 63 IBU or a BU:GU of 1.06

During my original calculations, I anticipated a 85% mash efficiency and a pre-boil volume of 31L.  I  actually collected between 32-33L, (my 34L boil kettle was full!) and the mash extraction efficiency was slightly lower, 81%.   In regards to the lower mash efficiency, I used a different base malt which had a slightly lower extraction (36 ppg vs 37 ppg) which alone may have accounted for a 1- 2pt loss on my final gravity numbers.

Techniques - Reusing Yeast

Being a cheap bugger, I am a big fan of (re)pitching/reusing yeast.  It's something I've practiced since the time I began brewing.  I've tried just dumping new wort onto a yeast cake from a previous batch; however, after reading this thread on Homebrewtalk.com, going forward I'll be utilizing a more measured approach.  I would highly recommend giving the first post a read, it's very informative.

Referencing "Bob's" information (noted above), I've simplified the (re)pitching rates for my brew system as follows:

"Industry” pitching rule:  1 million cells  x  1ml  x 1˚ Plato"

Example:  25L @ 12 ˚ Plato (1.048) = 1,00,000 cells x 25,000ml x 12˚ Plato = 300 Billion Cells 

Pitching Rates for 25L:

●        10˚ Plato (1.040) = 250ml slurry

●        12˚ Plato (1.048) = 300ml slurry

●        14˚ Plato (1.057) = 350ml slurry

●        16˚ Plato (1.065) = 400ml slurry

●        18˚ Plato (1.074) = 450ml slurry

●        20˚ Plato (1.083) = 500ml slurry

Note, online yeast calculators (YeastCalc, Mr Malty) actually recommend a slightly lower pitching rate for ales,  750k cells  x  1ml  x 1˚ Plato

To-date, I've only used dry yeast (or yeast harvested from bottle conditioned beers).  I finally ordered some liquid yeast which I hope I can use as a sort of" house strain", WLP007, White Labs Dry English Ale Yeast. 

The yeast has been described as follows:

"Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.  

Attenuation: 70-80% 

Flocculation: Medium to High 

Optimum fermentation temperature: 65-70°F 

Alcohol Tolerance: Medium-High "

Having finally dropped the goods on a liquid strain, I began researching various reusing, re-pitching, harvesting techniques to prolong my meager investment.  Having purchased two vials, I hope to brew an entire years worth of beer from this yeast!  I stumbled across this thread which talks about "Splitting Starters".

Essentially, you make a large starter, more than what's required for the batch you intend to brew.  You reserve a portion of this starter for a future starter, the remaining content is pitched to your batch.  This process is repeated for each subsequent stater.

The problem I saw with this method is that to retain enough viable yeast for a future starter, I pegged this amount at 100B cells, you would not leave yourself with enough yeast for your current batch.  I determined that in the context of a 2L starter, reserving 700ml (100B cells), the remaining 1300ml would not contain enough cells (in my 25L system) to properly meet the pitching rate defined above.  To do so meant I would need to step-up this 1300ml with a second quantity of wort.  Based on this theory, I summarized...

1 vial of White Labs liquid yeast = 100B cells

100B cells into a 2L starter = 310B cells (YeastCalc) =  155M cells/1ml

700ml x 155M = 108.5B Cells (reserve for future starter)

1,300ml x 155M = 201.5B Cells (pitch/step for current batch)

Step-up amounts (25L Batch Size):

●        0ml = 201.5B cells ( < 1.043)

●        500ml = 240B cells (1.044 to 1.051)

●        750ml = 289B cells 1.052 to 1.063)

●        1L =  330B cells (1.063 to 1.072)

●        1.5L = 397B cells (1.073 to 1.088)

●        2L = 453B cells ( 1.089+)

For example, in the event I would brew a 1.060 beer, I would build a 2L starter, split and then step-up the 1300ml portion with an additional 750ml of wort.

Going forward I plan to combine the two techniques.  I will build and split starters for low gravity beers which require a minimal step-up.  For larger gravity beers (ie 1.060+), I will harvest slurry after primary fermentation and re-pitch.  The best of both worlds!

FYI, Yeast cell counts and step amount were calculated using: YeastCalc

Life!

Well I've been too busy to blog but I've been brewing and planning...

Last night I finished up a Brown Porter.  A fellow homebrewer supplied the Golding hops and thus it's been aptly named "Mike's Brown Porter".

Last weekend, with some guidance from the good folks at Beau's, I attempted my own version of a Pumpkinweiss.

A week before that I brewed up a basic Pale Ale using Challenger and EKG hops.  It's dry hopping as I type and should be ready for the bottle tonight.

As a matter of administration, I believe I will now post recipe's and tastings at the same time.  No sense posting a failed attempt (which I have had recently), but I will ensure to tell you about my mistakes.

...and with that, I'll leave you with a couple pictures.  I present my Wry Smile Clone ...

Tasting - "77 Ringwood Stout"

Brewday Post and Recipe
77 Ringwood Stout

Appearance
Dark Brown perhaps black, opaque.  When poured, toffee coloured head resembles whipped cream.  It lasts and lasts until the final drop.  Significant lacing throughout.

8/10

Aroma
Roast.  Coffee.  Little to no Chocolate.  Smells of malt with a faint hint of hops, Challenger hops work really well here.  Something else is there as well, perhaps a by-product of the yeast?

6/10

Taste
Roasty.  Slightly sweet.  I get a touch of "tang" and spice.  Not sure if again it's from the yeast?  The yeast was provided by a fellow brewer.  I stepped up from 2ml.  Later I was told the strain may not have been authentic Ringwood but rather a bottling strain.  I am not getting any butter/diacetyl but rather more spice.  Perhaps slightly phenolic.

6/10

Overall Impressions
I am drinking this too soon.  Needs more time to bottle condition and would make for an excellent winter warmer.  The slight tang is a little distracting, hopefully this will dissipate over time.  Over all, please with the grain bill and hop selection.  Perhaps a touch of hops near the end of the boil would make things more interesting.  Probably the best stout that I've made thus far.  The creamy head (giggle) is amazing!  Toast Barley Flakes do a fine job!

6.5/10

Tasting - "Amarillo Pale Ale, No Salts"

Brewday Post and Recipe
Amarillo Pale Ale - No Brewing Salts

Appearance
Picture speaks a thousand words.  Not sure if this amazing appearance is related to using no salts, or perhaps I was just extra patient with this brew.  I did give the brew more time in the primary and boy did it pay off.

9/10.

Aroma

Mild hoppiness.  Nothing over the top but quite inviting.

6/10

Taste
Nicely balanced.  True to style APA.

7/10

Overall Impressions
Pleased.  I don't feel the beer was drastically different due to the lack of brewing salts.  I'll brew again without water additions.

7/10

Infection?

Details to come...

After some debate on my local homebrew clubs mailing list,  many feel the brew is not infected.  I went a head and bottled 15L this morning.  Will start drinking soon.