Handsome Grandson Double Rye IPA. I don't rebrew beers too often but this particular beer went over so well last time that I decided to make it again with minor changes. The recipe is a riff off of Tasty McDole's Pliny Clone, but with a rye element to make the final taste a little spicier. It's basically the same as before but without the crystal rye malt and some small hop changes to mix it up a bit; I wanted to use feature Simcoe. This version came out at 9.3% ABV but tasted like it was 7%. It's been on tap for almost a month but is almost gone thanks to a couple of growler fills for friends and a few good nights with fellow homebrewers. If (when) I brew it again, I'll try and dry it out even more.
I bought a recipe from Midwest Supplies for my brother on his birthday. He brews when he has time and doesn't have any temperature control so Midwest's saison kit seemed like a good fit for warm summer brewing. I picked up their Excelsior Altbier in the process (and got free shipping) so it got brewed at the end of May. It's a Dusseldorf-style recipe so it should be both bitter and malty at the same time with plenty of prominent hop character. Basically an assertive, flavorful, clean German ale. Some cold conditioning after primary fermentation and lower than normal ale temperatures should clean it up a bit. I did a small diacetyl rest just in case, and should have it on tap in another 10 days or so. I wonder how different a Northern German Altbier would be when tasted side-by-side? Last time I was in Germany I didn't have the knowledge or palette to explore all that the German beer scene has to offer and I've been regretful since my eyes were opened by homebrew. I've had mixed results with beer kits but this is my first time sampling the wares from Midwest and I'm optimistic.
previous competitions. The only stipulation this time is the use of WLP 041 Pacific Ale Yeast, a type that's relatively unfamiliar to all participants.
|Saving a WLP 041 sample for next time.|
I wanted to keep my grain bill simple, end up on the low side for SRM, and showcase Mosaic hops (a Simcoe progeny). My final recipe looks like this, though I wanted to use CaraAroma instead of the Crystal 120 but couldn't get my hands on any. The Doug Flag in the beer's name refers to the flag of Cascadia, which contains a Douglas fir tree and colors representing the landscape and sensibilities of the Pacific Northwest and its residents.
Doug Flag Cascadian Dark Ale
|11.50 pounds||87.5% of grist|
|0.60 pounds||4.6% of grist|
|0.30 pounds||2.3% of grist|
|0.75 pounds||5.7% of grist|
Total Grain Weight (Water Amounts)
|100% of grist|
|1.00 ounces||12.8% Pellets |
Type: Bittering and Aroma
Use: First Wort
|1.50 ounces||15% Pellets @ 60 minutes |
|0.50 ounces||11.5% Pellets @ 15 minutes |
|0.50 ounces||12.8% Pellets @ 15 minutes |
|0.50 ounces||11.5% Pellets @ 0 minutes |
|0.50 ounces||12% Pellets @ 0 minutes |
|1.50 ounces||11.5% Pellets |
Type: Bittering and Aroma
Use: Dry Hop
|6.00 ounces||Total Hop Weight||76.5 AAUs|
|Total Boil Time:||60 minutes|