Thursday, June 13, 2013

Session 42 APA

One of the great things about the Homebrewing is the since of community.  Across the street, or across state lines, the willingness to help other brewers out is a big part of the reason I have mantain this blog.  A simple tweet, post or comment could lead to something beneficial for both brewers.  Last month, I was tweeting about "Hottenroth" and a conversation started with Dan Vincent about the beer.  This simple conversation with a homebrewer across the country lead to me shipping a Bruery Hottenroth and a Flanders Red Homebrew #7 out to him.  He in return was nice enough to send his Brett Saison (An awesome beer BTW, a Perennial Ales Savant Beersel and a vile of Conan yeast. (The Conan yeast was immediately placed into a starter (1500ml) and let rap up before the brewday.)  
Conan is the proprietary yeast of Alchemist Brewing Company, used in Heady Topper.  Sold (mostly) in the brewery.  Alchemist is located in Waterbury Vermont, a little to far for me to head out and purchase some cans.  Yes, you heard it right, they only release it in cans and on draft at the brewery.  Being a homebrewer that likes craftbeer, not the other way around, I normally wouldn't care about how good Heady Topper is because I would never have the option to drink it, but what makes this beer special is the fact that it is can conditioned with the Conan yeast strain. 

The amount of homebrewers using Conan yeast strain successfully is reason enough to create a recipe around it.  However without tasting the yeast, it's a little daunting at the same time.  Reading up on the Conan strain I was able to get a feel for where I wanted to go with the recipe development. 

Bear Flavored: Conan Yeast

Signpost Brewing:  Conan Yeast Attenuation

HomeBrewTalk Forums

Mad Fermentationis: Conan Pale Ale

Not looking to clone a beer that I most likely will never try, I wanted to create a recipe that will work with the Conan yeast.  Most people say Conan brings out pineapple or tropical flavors.  Or better yet enhances them from the hops.  So using Mosiac, Citra and Centennial should work out great.  I wanted to keep the recipe mostly away from Crystal malts, picking Vienna to work with the Base 2-Row.  As I normally do, adding a little Pilsner into the mix for that "beer" flavor.  Also using a little Acid Malt to keep the pH lower, letting the hops shine.

This beer was brewed on June 8th.  I hit all my numbers, resulting in a great brewday.  Seeing how fast this beer is fermenting out is really cool.  I'll planning on brewing again this weekend with the washed cake, Next time with Nelson Hops.....Umm gotta figure that one out.


Session 42     
American Pale Ale
Type: All Grain Date: 6/9/2013
Batch Size (fermenter): 6.00 gal Brewer: Chris Lewis
Boil Size: 6.86 gal Asst Brewer: Danny Schroeder
Boil Time: 60 min Equipment: Lewys Tower
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): TBA
Taste Notes: Please see my "Tasting Notes" for this recipe.
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 17.8 %
12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 6.7 %
8.0 oz Acid Malt (3.0 SRM) Grain 4 4.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 5 4.4 %
6.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 3.6 %
1.6 oz Carafa III (525.0 SRM) Grain 7 0.9 %
0.70 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 33.1 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Centennial [10.00 %] - Aroma Steep 10.0 min Hop 10 0.0 IBUs
1.20 oz Citra [12.00 %] - Aroma Steep 10.0 min Hop 11 0.0 IBUs
0.50 oz Mosaic [12.00 %] - Aroma Steep 10.0 min Hop 12 0.0 IBUs
1.0 pkg Conan (Alchemist Brewery #AB-Conan) Yeast 13 -
1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
1.00 oz Mosaic [12.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.005 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 5.0 %
Bitterness: 33.1 IBUs Calories: 166 kcal/12oz
Est Color: 9.2 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 11 lbs 4.0 oz
Sparge Water: 4.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 14.06 qt of water at 160.2 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Batch sparge with 1 steps (4.69gal) of 168.0 F water
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 41.0 F
Fermentation Notes
Primary Fermentation:  I started this beer at 64 degrees "Read Internally" on a Thermowell.  For 3.5 days.  Then free rising to 69 over the next 4 days.
Secondary Fermentation:  I will rack this beer over to secondary (keg) for clearing and cold crash for 2 to 3 weeks. 
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