As I currently write, water is boiling for the Brewday of AG#7. A highly hopped Columbus IPA (or IIPA if things go well).
My friend Chris shall be arriving in about an hour, when we will be mashing in, and enjoying the first of many beers today. I’ll be “live blogging” the events of today, but I won’t be posting them until tonight, so by the time you read this, everything will be in the past, and nothing will make sense.
I may also irritate some English students…
The grain bill for today’s brew consists of 5kg of Maris Otter, 1.5kg of crystal malt, and 1kg of caramalt. Into this, will be going around 200g of columbus hops, in around a 20 litre batch. I’m aiming for around 8.5%. On past experience, I’ll get a slightly lower OG than needed.
So the mash is on the go, and we’ve drunk our first two beers. Rudi Can’t Fail (AG#7), and Dogfish Head’s Positive Contact. The latter we both agreed tasted like a Saison, and is very enjoyable indeed. Soon we’ll be starting the boil, and drinking Rogue’s Voodoo Doughnut Beer.
The beer is a strange one. Chris says it definitely has a burnt smokey after taste to it. The maple is there too, as is the bacon. It’s one that does perhaps need to be tried to fully know how strange it is. Saying that though, I quite like it. We seem to be getting different orders of flavours, but we are both agreed it’s a strange beer.
We’re now waiting, drinking that Rogue beer, and occasionally putting Columbus hope in. The scales aren’t working, do we’re doing this on sheer guesswork. Regardless of when the hops go in, there’ll be 200g worth in total going into this beer.
At this point in the boil we find ourselves listening to Call Me Maybe, which is a great song, and if you think otherwise, you’re wrong. It’s almost over, just one final addition of hops to go.
So, the boil concluded, we run the wort off into the fermentation vessel and head to the local supermarket to get food, and ice to help the wort cool to fermentation temperature. After sticking the FV in an ice bath and cooking and eating our food, we open the bottle of Sierra Nevada/Russian River’s Brux.
I told my friend he may not like it, though it’s less sour than we were expecting, and as it so happens, he does like it. It probably serves as a good introduction to wild yeast beers. A check of the tempeerature of the wort shows that we have some wait yet, which means time for more beer.
Since I last updated, I have had more Rudi Can’t Fail, and shared a bottle of Mikkeller Black Hole White Wine Barrel Aged Edition with Chris. Chris has also left, and the wort is now down to around 35C. The FA Cup final is in full swing, and the evening meal is being planned. All is well, beer is flowing, and the only thing that remains to do is pitch the yeast. The OG ended up at 1.072, which would give a alcohol volume of 7.9% if the yeast converted 100% of the sugar to alcohol.
It won’t, but I’m happy with what I’ve achieved. (77)