there is a couple of reasons to make this particular beer, and I'll go into some detail in a minute. I've funnily enough just dry-hopped this beer, and it has the epic taste, that lovely US Cascade flavour and aroma.
Dry hop 2 will go in in another few days,m and it will be cold crashed as the second dry hop is done cold to add additional layers of hops.
Right so the first reason to make this beer, is for a friends wedding. They asked me to make something, so being one of the most famous NZ craft beers, and the most accessible (plus theres a CYBI recipe here.)
The second reason, is actually because I've had some attenuation issues recently, with my Scottish ale, and to be honest the Plan B Clone, finished 3-4 points too high. the idea was to check that with a good solid US-05 yeast i can get good attenuation and the beer will be where it should be. I've ben able to check that the Mash temps are correct, mash time, etc. I wish I'd had a ph meter to check it that'd confirm the acid malt I used is enough to bring the ph into an acceptable range.
its at 1.013 now. which is inbetween where it should be and where I know 1-2 people have been with their versions.
Onto the last beer, its bottled and its looking mighty good, once carbed I'll be sending a bottle to Manawa Brew and maybe a friend or two.
Next brew, I'm not sure about its definitely a re-brew of something..
Post to come, I'll probbly decide like a day before.
Hope that attenuation sorts itself out. We have a massive issue with the Burton yeast from Mangrove, don't think we'll be using that again. Big fan of the m44. Chews through anything!
ReplyDeleteNice work on the Epic clone. Our APA started as the clone, now its bastardized, but that's what home brewing is all about right!
That epic pale ale recipe is a cracker, I've done it twice using extract and once using all grain. You shouldn't have any trouble with US05 with that recipe (although it is slower than other yeasts like US04, Windsor, Nottingham)
ReplyDeleteCheers guys. well its at 1.013, which is good news, I've had some people talk to me about how english yeasts are lazy and drop out too early. So whats happened with my scottish beer now, is that because of the priming sugar added at bottling, its now dropped to where it should of. and as such I de-gassed a beer (a gusher) and let it sit overnight, and its sitting at 1.020. Pretty much where it should have ended in the first place.
ReplyDeleteI'll recap a bottle and send it through for you jason.
Cheers Rob :-)
ReplyDeleteI've not used an English yeast apart from the Burton so wasn't sure what to expect. I'd hopped the shit out of it with Sytrian and Fuggles so the sweetness wasn't really prominent. I was hopping for an English Pale Ale. Might do some more research on them and try again.