Wednesday, 8 February 2017

Let's Brew Wednesday -1874 Cain XXX

What can I say? I’m rowing away in the writing gallery like crazy. Not much time for posts. Can’t waste words. Saving for book.

I’ll leave it to Kristen . . . . .





Kristen’s Version:
Notes: So we go from something super easy, refreshing, quaffable and easy going to this big bastard. It’s not so much that its big, though nearly 7% isn’t ‘small’, it’s the huge amounts of hops that go into this big fella. To me, something that’s perfect to go right next to that watery IPA we did last week. 

Malt:  Two malts. English pale and some brown malt. Even though only a small amount, the brown malt lends a lot of character to this sucker. Seriously, don’t leave it out. I really like the Fawcett stuff. Concerto malt is super malty if you can get it. If not some MCI pale would do wonders, or any type of Maris is great too. All that said, Canada Malting Pale malt is a take on English pale malt so if you haven’t ever used their stuff, you really should be. Play around and pick something neat.

Hops: This beer will be entirely different if you use high alpha hops over low alpha ones. First Gold or Brewer’s Gold would go swimmingly although are getting up there a bit. Why not play around with some of the newer Czech or German varieties? Kazbek’s are super bright, as well as some Hallertauer Melon or Blanc? Oh, man, a nice combo of NZ Wakatu, Riwaka and Motueka would really bring all that squishy fruit to this. Basically, make sure they are fresh, have some fun, keep the garlic chives out please.

Yeast: A nice English yeast will do nicely. Whatever your favorite house strain is, or play around with something new. Just make sure it’s healthy.

Cask: Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.

7 comments:

Lee said...

Nasty looking bugger,this one!
I bet a mix of EKG and Bobek would be great.

Kristen England said...

Lee,

Absolutely! I love combining all the different goldings types. I really like the Bobek as it's got a touch of the American pine notes.

J. Karanka said...

Looks excellent. 2-3% Brown malt in a decently strong ale is just that little extra to set this one apart. Not planning to brew this one right now but I have a few hop choices for it in the freezer: Saaz, Goldings, Bramling Cross, Celeia, Perle. Damn it, I'd ever go for Cascade or Galaxy!

Lee said...

Yup,that mix of pine and lemon that comes throught! The ultimate American/Non-American

David Boshko said...

How does beer with lots of low AA bittering hops taste compared to beer with high AA bittering hops. Never made a beer with a lot of IBUs coming from low AA hops.

Kristen England said...

David,

In general, things with lower AA%, when used to get the same BU's, will always lend more of the 'greenery' character specifically because you have to put so much more of them in. You'll also have greater losses with the more hops you add of any sort. If I were you, choose something you have done with higher AA% hops, and then sub the low AA% hops in and see the difference for yourself. Some places, like above, work very well. Others, in smaller beers with less places to hide, maybe not so much.

Skypilot said...

Well this one is on the docket when the weather warms a bit.
I'll probably use GP for base malt and First Gold for hops.
I really like the looks of this one and maybe I'll drop a bottle off for Kristen when I'm in town.