American Wild Ale

I made a yeast starter from pineapple juice and ambient yeast/bacteria in my backyard/house. It smells and tastes okay, so I put together a small batch.

  • 6.5 lb Maris Otter
  • 0.15 lb Amber malt
  • 0.25 oz Columbus 70 min
  • 0.3 oz Cascade 20 min
  • 0.3 oz Cascade 10 min
  • 0.3 oz Columbus 10 min
  • 0.3 oz Cascade 5 min
  • 0.3 oz Columbus 5 min
  • Wild yeast starter

// Mash-in at 154 for 50 minutes, mash out and sparge to collect around 3.5 gallons. Boil 70 min. Add ice and 32 oz of water to get around 3 gallons of 1.056 wort. Let sit in the fridge for 2 hours to get down to 82F, pitch wild yeast starter. Brewed 7/14/16. //

7/17/16:  Airlock activity was off the charts initially, slowed quickly. Gravity at 1016, still super cloudy but no krausen left (never really got up there anyway). Very fruity and yeasty, hefeweizen-ish – banana, sharp citrusy and earthy hop flavors with some green apple. Not very pleasant, but I’m hoping it’ll attenuate a little more over the next week and smooth out.

8/20/16: I kind of forgot about this batch, but kept tabs on the airlock activity here and there – it really never seemed to slow down. The hop flavor is a little sharp, but the beer has dried out to 1009 and is much less fruity. Still not overly blown away by the flavor, but we’ll see how it does in the keg. Moved to a 3 gallon keg, tasting notes soon.

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Filed under All-grain, Funky / Sour, Hoppy

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