Moved to a cube today. Veritable pea-souper at the moment, will throw it in to CC and take the american cream ale out in anticipation of bottling it soon.
Palate is not very appealing at the moment. Same as the aborted weizenbock I brewed with WB-06, I’m having trouble deciding whether it is sour and clovey or so clovey it tastes sour.
OG 1.045
15 IBU1.2kg JW wheat malt
1.2kg Weyermann pils
100g acidulated malt
1.7kg wheat LME15g Tasmanian Hallertau (6.2%) bittering
15g Tasmanian Hallertau flameoutWB-06 dried wheat yeast
Was originally going to be US Tettnang for bittering and Glacier on the finish, but I didn’t feel like opening more new packets. Smooth enough brewday yesterday, though hopefully my last clattering around with small pots on the stovetop. Couldn’t be bothered taking an OG after topping up the fermenter, less than 24 hours in it’s actively fermenting and reading around 1.035.
There’s nothing wrong with inventing styles, is there?
Aussie Rye Ale
OG 1.048
FG 1.010
24 IBU
23L1kg TF rye malt
500g JW trad ale
200g JW caramalt
1.7kg LME
500g DME15g Southern Cross bittering
20g Southern Cross @ flameoutCoopers ale yeast
I brewed this several weeks ago and am drinking it now. Still some lingering diacetyl in bottle, a consistent and frustrating problem whenever I use Coopers yeast.
Same as the last time I used rye malt (Cluster in the Rye), it’s a little worty, quite spicy, slick (maybe still partially due to the diacetyl, I think) and seems overbittered.
I’m going to brew this one again as an all-grain beer and dropping the crystal and the IBU’s to the high teens.
That’s classic american cream ale, based loosely on the one I brewed in October last year. That one went down incredible well over the silly season and I was hoping to replicate it for the WA xmas case this year.
Recipe:
Kai’s Xmas CACA
OG 1.048
25 IBU
7 EBC
23L3.5kg Weyermann Pils
1kg Weyermann Vienna
500g flaked rice
500g flaked maize
200g acidulated malt12g Pacific Jade (13.7%) @ 60
30g Tasmanian Saaz @ flameoutUS-05
Flaked maize is rarer than hen’s teeth round here at the moment so I used puffed corn from the supermarket. Not cheap and it takes up a massive amount of volume in the mash tun. It also floats, I put it all in at the bottom and the grain on top, and it was enough to float the entire mash before I stirred it in. Seemed to convert well enough though, it carried a good corn aroma over to the boil.
Brewed this two weekends ago, it has fermented out quite well (approx. 1.008). It is still quite murky and carrying a little sulphur on the nose, so I’ll rack it to secondary soon and probably CC for a fortnight. The corn is quite distinctive but with no carbonation I’m not tasting the Tassie Saaz.