This is my first 10 gallon batch! I bought a new, larger wort chiller which allows me to boil in my converted keg and chill appropriately. I plan to split this batch half force carbonated and half “cask” conditioned. This should be around 36 IBU, 1.054 OG, and 7 SRM.
- 18.5 lb Marris Otter Pale malt
- 1 lb Crystal 60 (UK)
- 0.5 lb Amber malt (UK)
- 1.5 oz Magnum hops (13% a.a.) 60 minutes
- 2 oz Challenger hops (7% a.a.) flameout
- 2 oz East Kent Goldings (7% a.a.) flameout
- WYeast American Ale (3L starter)
// Mash-in 1.5 qt/lb @ 154 for 50 min. Mashout at 162F (was a little impatient) and sparge w/ 9.25 gal to collect a lot of wort (I’d guess around 14 gallons) at 1.042 wort. Boil 75 minutes and collect around 12 gallons (my boil was weak due to the wind) of 1.048 wort. Brewed 5/10/14. //
UPDATE 5/17/14: Gravity of both carboys around 1.012. Taste is a nice nutty / cookie crumb flavor with some hints of caramel. Not much hop in the nose, but a fair amount of flavor – a benign and slightly piney-ness. The beer is still very cloudy with no signs of clarifying happening in either carboy. Kegged half for force carbonation (with 1 oz Kent Goldings whole leaf added in a hop bag to the keg) and added 1/4 cup priming sugar to another keg to cask condition.
Force Carb’d w/ dry hops: Initially, tastes like a quaint and pleasant English Pale ale. Not a whole lot of hop flavor up front – very subtle with the malts being the main showcase. Marris Otter is nice and has that very special toasted flavor that’s hard to match with anything else. Very subtle roasty/cocoa flavor in the finish, which I believe is the amber malt coming through. As time went on, the dry hops kicked in and this became quite good – a little herbal, slightly earthy with a gentle background citrus flavor. I can see this hop going really well with any English style.
Cask (tapped 6/14/14): Great level of subtle carbonation, produced a creamy dense off-white head when served with the hand pump. Smooth medium body. Good level of bitterness – enough to give it some character, but similar story with the hops compared to the force-carb’d version – just not very present flavor-wise. Very very cloudy, which is interesting given that it sat in the keg for about a month before serving. Talking with a friend of mine, it sounds like adjusting the water chemistry will help with the hop perception as well as clarity, so I’ll probably start looking into getting smart about my water soon. Lastly, I think this would have really benefitted from some English yeast rather than American to give it those soft fruity esters. Overall, this made for a great Saturday afternoon beer to share with friends.