Monthly Archives: November 2013

Belgian Pale Ale

Recipe by: Taft Canyon Brewers

Grains:
4.5 lbs Pale Ale
3.25 lbs Light Munich
1 lb Aromatic Malt
0.5 lbs Caramunich III

Hops:
0.5 oz Sterling Pellets 7.9%AA (60 minutes)
0.25 oz Sterling Pellets 7.9%AA (20 minutes)
Aiming for 18.2 IBU

Yeast: Belgium Ale (WLP550)

Misc:
0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup – Golden(10 Minutes)
0.5 tsp Yeast Nutrient (10 Minutes)
1 Star Anise (whole) (5 Minutes)
0.5 oz Coriander Seed (crushed) (5 Minutes)
0.5 oz Sour Orange Peel (dried) (5 Minutes)

Mash Steps:

Strike – 153 degrees for 60 minutes (13.4 quarts)
Mash Out – Boiling with 10 Minute rest (7.94 quarts)
Batch sparge at 170 degrees (12 quarts)

Fermentation Temperature: 66 F

Notes:
Second attempt at a Belgian Pale Ale.  All went well until:

20131123-154720.jpg
On the bright side, I quickly learned how to make a blow-off set up out of some extra keg tubing a 1/2 gallon glass milk bottle.

Original Gravity: 1.048
Potential ABV: 5.6%
IBUs: 18.2
Gravity at Rack: 1.008
Final Gravity: 1.006
Final ABV: 5.8%

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: October 20, 2013
Racked: October 26, 2013
Bottled: November 17, 2013

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QUADrophina Grand Cru

Recipe by: Taft Canyon Brewers

Grains:
7 lbs Pale 2 Row Belgium
6.5 lbs Pilsner Belgium
0.5 lbs Special B

Hops:
2.65 oz Hallertaur Whole Leaf 3.3%AA (60 minutes)
1.35 oz Hallertaur Whole Leaf 3.3%AA (10 minutes)
Aiming for 24 IBU

Yeast: Belgium Dark Ale (Wyeast 3822)

Misc:
0.5 tab Whirlfloc (15 Minutes)
2 lbs Candi Syrup – Simplicity (10 Minutes)
1 lb Candi Syrup – D-180 (10 Minutes)
0.5 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

75 minutes at 146 degrees (19 quarts)
Batch sparge at 160 degrees (16 quarts)

Fermentation Temperature: 70 F

Notes:
Before bottling a Belgium, I always re-pitch some yeast into the bottling bucket along with the corn sugar.  I normally use the same type of yeast for fermenting, but this time I tried Lallemand CBC-1 bottling yeast.  This yeast is specifically designed to not add any flavors to your beer – perfect for bottling.  I bottled for 2.6 volumes of carbonation, and the beers came out over carbonated.  I am working on letting off a bit of the carbonation, but I am wondering if this is a cause of the CBC-1.

Original Gravity: 1.076
Potential ABV: 10.5%
IBUs: 23.9
Gravity at Rack: 1.028
Final Gravity: 1.025
Final ABV: 6.7%

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: September 7, 2013
Racked: September 15, 2013
Bottled: September 22, 2013

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Hop to Sip – Video from talented CSU students.

Some Colorado State University students recently set out to make a video chronicling the making of a beer from the first hop picked to it rolling off the bottling line at Odell Brewing. They did a great job.

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