The sun was shining, the friends were about, the grill was h-h-hot, and the brew pot bubbled like Prof. Umbridge on a first date with Lord Voldemort.
[Just think about the simile, that’s all I ask. My creative writing sister was not immediately available for troubleshooting, so I had to wing it, ok?]
We’re making beer to celebrate the end of the semester folks!! Who cares that we have to wait a month before this hoppy libation is ready to go down oh-so-smoothly? Not I. In fact, by the time we hand in all our research projects, grade our students’ exams, and we’ve finally done a load of laundry for the first time in three weeks, I’m sure we’ll be so jaded that we won’t remember how long it took.
This baby already smells amazing and it has another whole week of dry hopping left to go. (Note: that was not a dirty expression. Please educate yourself on what that means before you point the finger.)
Beer: HOPscotch Summertime Ale (courtesy of my li’l bro …”a tribute to the good times”)
5 gallon partial mash recipe
3 lbs. light DME
3.3 lbs. light liquid malt extract (late add.)
1 lb. Munich malt (around 10 °L)
14 oz. Two-row pale malt
4 oz. Crystal malt (45 °L)
1 oz. Centennial hops (60 min.)
.75 oz. Cascade hops (15 min.)
.75 oz. Cascade hops (5 min.)
.5 oz. Tettnang hops (dry hop)
Yeast: White Labs WLP001 (California Ale)
Steep crushed grains in 2 gallons of water at 150 °F for 30 minutes. Sparge with 170 °F water. Add water to make 5.5 gallons. Stir in DME and bring to a boil. Start hop schedule, adding liquid malt extract with 15 minutes left to boil. Cool wort to 70 °F and transfer to carboy. Pitch yeast and ferment at 68 °F. Once primary fermentation is complete, rack to secondary and dry hop for two weeks.
Stats (I’ll update these as the weeks go on.)
OG: 1.050 (Brewed on 3/17/12)
After primary fermentation: 1.015 (taken on 3/25/12)
After two weeks of secondary: 1.015 (taken on 4/8/12)
Tasting notes: I love the nose and initial taste . . . the finale, though, makes me wonder two things: 1) did I ferment a bit too high in temp for the yeast? 2) might I have used a weird variety of hops for the dry hopping? There’s just something there that I can’t quite place. I’m also being picky, because ultimately it’s a very nice, drinkable beer. I’ll have to get a second (or third) opinion about it once it’s done bottle conditioning.