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Brew Number |
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Style |
Chinook Cascade Ale CCA1 and CCA2 |
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Ingredients |
Recipe Specifics Batch Size (L): 30.00 Wort
Size (L): 29.00
% Amount Name Origin Potential
EBC Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU
Boil Time
Amount Name Type Time
WYeast 1056 Amercan Ale/Chico Wyeast 1272 American Ale II |
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Brewing notes |
Yeast DME starter, 1.5 l at 1.030. 1056 yeast out of fridge, warm up, add to starter in coke bottle, shake frequently. Very slow to take off, maybe 4 days to hit high krausen. But smells and tastes OK. Split at close to high krausen, 400 ml to fridge, rest pitched. Smack 1272, swells rapidly, 1.030 1.5 l starter, rapidly active, huge top cropping head, big load of yeast at base of bottle, mixed, split, pitched. Crush Wheat crushed on second setting. All other grains crushed once on 5th setting. Mash 35 l in HLT, heats to 78 degrees in 45 mins. 21 l water 78 degrees to tun, new manifold with grain bag over it. Temp in tun 73 degrees. Wait, temp cools to 72 degrees. Mix in grain well with paddle. Manual themometer 65 degrees. Put 2 digital thermometers in. Big temp differences! |
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Time 8:30 8:40 8:50 9:00 9:10 9:20 9:30 9:45 |
Manual 65
62 |
Digital base of tun 68 68.6 69.1 69.1 68.8 69 68.8 68.7 |
Digital top of mash 66.7 66.6 64.3 62.9 62.1 61.4 60.9 60.4 |
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Sparge Dump in 12 l at 80 degrees. Fills tun. Stir, man therm 68 degrees, leave 10 mins. Recirc and drain. Dump in 20 l at 80 degrees. Mix. Leave 10 mins. Recirc and drain. Add 12 l at 80 degrees, mix, recirc, drain. Pre boil vol 53 l, cooled sample 1.034 - efficiency 79% from 3 batch sparges, but volume too high, needs extra boiling. Boil 10:30 am gas on. 11:07 boiling. Boil and monitor volume. 12:30 bittering hops in. 13:15 hops bread yeast whirlfloc in. 13:25 hops in. 13:29 hops in. 13:30 heat off water on. 13:50 38 degrees. 14:10 27 degrees. 14:40 chiller out. Post boil vol 35 l. 1.052. take 16 l into fermenter. Double drop with air inducer. Put in Wander fermenter and add 1272. Take 14 l, double drop with air inducer, put in Coopers fermenter with 1056.
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Time 11:00 11:37 11:51 12:00 12:07 12:18 12:30 13:00 13:10 13:30
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Volume 53 50 48 47 46 45 44 40 39 35 (after cooling) |
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Ferment CCA1 - 1272. 26 degrees initially, into water bath with ice. Drops to 20 degrees. 26 April, krasen, rapid bubbling. 28 April 21 degrees in bath 23 degrees on fermenter, bubbling, 1.020. 30 April, 1.012. 2 May, 1.012. 4 May, decant to jerrycan for cold conditioning. 23 May decant to bucket, 14 l, bulk prime 75 g dextrose - split some of sugar solution-probably underprimed. Store in shed. CCA2 - 1056. 26 degrees initially, into water bath with ice, drops to 20 degrees. 26 April no bubbling. 27 April slow bubbling and foam starting to form. 28 April 21 degrees slow bubbling, 1.030. 30 April, slow bubbling, 1.017. 2 May 1.014. 4 May decant to jerrycan for cold conditioning. 23 May decant to bucket, bulk prime 75 g dextrose, stir. Store in shed. |
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Tasting notes |
17 June. CCA1 and CCA2 both OK carbonation, nice beer, quite dark colour, good bitterness, OK balance, probably more late cascade and a little less crystal. CCA2 seems a bit fruitier. 20 June. CCA2. Bit undergassed. Reasonable head, suffers from low carbonation. Lychees and almost passionfruit aroma. Amber colour maybe a bit dark for an APA. Not completely clear. Up front grapefruity bitterness, along with good malt flavour, then sweetish malt in the moddle, and lovely citrus lingering hop aftertaste. Very good beer, bitterness about right, good balance, could maybe go more late cascade, small increase in bittering, small drop in crystal. 26 June - AHB brew day. Most people could pick CCA1 from CCA2 in a blind tasting pointing out the more fruity nature of CCA2. 30 June. Taste test CCA1 vs CCA2. Same temp, same glass shapes, opened at same time. Identical colour, clarity (slightly cloudy in both cases), head, retention. CCA1 is definitely lower on gas, a bit undercarbonated, CCA2 about right. Aroma: CCA1 is crisp grapefruit hop. CCA2 is more sweet fruity hop. Quite different. CCA1 crisp malt up front, slight caramel flavour in the middle, crisp citrus hops which turn into lingering grapefruit taste. Nice, quite well balanced. CCA2 is malt up front, fruity and caramel in the middle, lingering hops are not as crisp as in CCA1. Tastes like more than the measured 2 points difference in attenuation, next time I will measure the sg immediately prior to bottling. While the fruitiness in CCA2 is attractive, it is a little too sweet in the middle and in the finish to be balanced, while CCA1 is a nice dry crisp beer. Both would do with a bit less crystal, both a darkish colour (although I did boil the crap out of this brew, maybe we got some caramelisation or extra Maillard reactions), and for CCA2 would go even less crystal to try to get fruitiness without sweetness. But, trying to be objective, both are pretty good beers and clearly better than the previous partial mash attempts. The 46 IBU is not harsh, gives a lovely lingering bitterness, which you can still taste 5 min after finishing the glass.
2 July. CCA1 vs LCPA, bottle. I thought CCA1 was a bit dark but in fact the colours are very similar. Head on CCA1 is thicker, creamier, lacier than LCPA. CCA1 slightly undercarbonated next to LCPA, not by a lot. LCPA arome fruity and citrusy, quite strong hops. CCA1 more grapefruity and aroma much more subdued. LCPA, layered malt up front, fruity in the middle without being sweet, very subtle bitterness aftertaste. CCA1 similar malt, not as fruity in the middle, more crisp, very slightly more dry. But both are well balanced and the differences are subtle, in a blind tasting it would be very diificult to pick them apart. Maybe slightly higher ratio of Cascade for bittering and more cascade for aroma and about 5 less IBUs would be the final step to turn CCA1 into LCPA. 27 July CCA2. Good gas, gentle carbonation in glass, nice citrus aroma, clean finish, lovely. 6 Oct. CCA2. Overgassed, vigorous big bubble carbonation, doesnt quite fit in jug. Floral citrus aroma. Cleaner, not as sweet as originally tasted, better balanced, maybe a little extra bottle fermentation. Lost some hop character and flavour. Still a very nice beer though. Not that grapefruity. The aftertaste is a little too bitter, few less ibus I think. 7 Oct. CCA1. Nice gentle carbonation. More grapefruit aroma than yesterdays CCA2 from memory and a bit more hop character still present in the taste. These really are best drunk reasonably young though. Definitely more fruity than the CCA1 and a nicer beer at this age. Good lacy head, well retained. Very nice, still a little too bitter in teh aftertaste, but not as bad as CCA1 as there is still some malt character at the end of the taste. |
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