#63: Northwestern Pale Ale

Going to be a lot of Coopers/Mr. B brewing for the foreseeable future after winning $500 worth of ingredients (as well as $200 worth of equipment) in a contest introducing the new Coopers extracts.  A half hour brew session is nice in one respect, but I still long for the picking my own ingredients, choosing my own mash temps, etc. that all-grain gives me.  No matter...  these ingredients will not go to waste, and, again, with a limited brewing schedule due to a ton of kids activities, etc., this is the best way to get some brews in.  Though I'm going to have to stack in some AG or partial mash brew days for my sanity...

Of the ingredients I received, the WY1056 yeast was starting to swell, so I decided to use it first.  Obviously that yeast pairs well with an extract that mimicks (in name, at least) SNPA.  So we'll go with the Northwestern Pale Ale craft series extract straight up...  no additions (except for some yeast food), no grain steeps, no hop boils, no nothin'.  So this one went real quick.  The temps were a bit high after the wort was added to the cold water in the fermenter, so am currently cooling it a bit to try to get to 70 degrees before pitching.  OG is lower than their estimate (of course), but no worries...

#63: Northwestern Pale Ale

American Pale Ale

 

Type: Extract	Date: 10/13/2012
Batch Size: 2.12 gal
Ingredients
Amount Item Type % or IBU 2.86 lb Northwestern Pale Ale (4.0 SRM) Extract 100.00 % 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.62 %	Actual Alcohol by Vol: 4.95 %
Bitterness: 40.1 IBU	Calories: 222 cal/pint
Est Color: 4.7 SRM

EDIT (11/11/12):  Bottled today.  22 bottles plus a 10oz tester.  Taste is a bit apple-y, with a slight bitter.  Could use more upfront hops.  Should have dry hopped.  But many don't taste great at bottling but come out nice in the end...

#48: Burton upon Trent Original Pale Ale

Brew day today in the midst of Easter dinner preparation...  Surprisingly things went really smoothly.

Went for a clone of the "original pale ale"...  Followed the BYO Bass recipe.  Looked and smelled great.  I left the hydrometer at home by accident, so I don't have an OG....  RDWHAHB...

Here's the recipe...

Bass Pale Ale

American Pale Ale

Type: All Grain	Date: 4/24/2011
Batch Size: 2.40 gal	Brewer: Swenocha
Boil Size: 3.25 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (4 Gallon)
Ingredients
Amount Item Type % or IBU 3.25 lb Malteurop 2-Row (2.0 SRM) Grain 69.89 % 0.90 lb Corn, Flaked (1.3 SRM) Grain 19.35 % 0.31 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 % 0.19 lb Roasted Barley (300.0 SRM) Grain 4.09 % 0.40 oz Northern Brewer [8.50 %] (60 min) Hops 27.1 IBU 0.10 oz Northern Brewer [8.50 %] (15 min) Hops 3.5 IBU 1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.10 %
Bitterness: 30.6 IBU
Est Color: 17.0 SRM

#47: English Session Pale

This recipe is based on the Clone Brews recipe for SW2 from the Orange Brewery in London, though the clone calls for London Ale yeast and I only have Notty on hand.  This is supposed to be an English session pale.  It sounded really good to me, and I liked its simplicity.

SW2

Standard/Ordinary Bitter

Type: All Grain	Date: 4/18/2011
Batch Size: 2.40 gal	Brewer: Swenocha
Boil Size: 3.25 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (4 Gallon)
Ingredients
Amount Item Type % or IBU 3.75 lb Malteurop 2-Row (2.0 SRM) Grain 82.24 % 0.81 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 17.76 % 0.75 oz Goldings, East Kent [4.70 %] (60 min) Hops 28.3 IBU 0.25 oz Goldings, East Kent [4.70 %] (15 min) Hops 4.7 IBU 0.25 oz Goldings, East Kent [4.70 %] (1 min) Hops 0.4 IBU 1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.051 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.01 %	Actual Alcohol by Vol: 4.17 %
Bitterness: 33.4 IBU	Calories: 205 cal/pint
Est Color: 13.0 SRM

#46: Prohibition Ale

A fellow poster on a homebrewing website graciously sent me a can of Premier Malt Extract. I couldn't justify not running it prohibition style, though adding 2lbs of sugar was quite a juxtaposition from my normal no adjunct stance. As mentioned before, my great grandfather followed the recipe provided by Pabst/Premier, so I'm totally curious to what the brew they did tasted like. I did change the process just a touch... they talked of dumping the sugar straight into the fermenter and then adding water and wort. I instead added the sugar to the boil, and then added the malt extract at flameout (just like a Mr. B brew).

The recipe stats below are a total guess, outside of the Brewsmith stats for table sugar and the actual OG. After getting the OG, I worked backwards to estimate the stats for the extract.  I have no idea on the IBU or the color...

Prohibition Ale

American Pale Ale

Type: Extract	Date: 4/17/2011
Batch Size: 5.00 gal	Brewer: Swenocha
Ingredients
Amount Item Type % or IBU 2.20 lb Priemer Malt Extract (3.0 SRM) Extract 52.38 % 2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 47.62 %
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.034 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 3.21 %	Actual Alcohol by Vol: 4.16 %
Bitterness: 20.7 IBU	Calories: 144 cal/pint
Est Color: 2.2 SRM

At two weeks, I took a potential FG reading (2 weeks in the fermenter)...

1.002~!

Holy crap! I pulled and reseated the hydrometer 3-4 times just to be sure. The yeast kicked the snot outta that wort... Adjusted the readings above to reality...

I guess it's time to bottle...





Fast forward another week...


I made three sampler bottles that I intend to taste the next three weeks on this one.  The first is at 6 days in the bottle...

Has OK carb, but still needs some more carb time.  Pour is straw colored and pretty clear.  Very slightly ciderish on the nose and the taste, but not nearly as much so as I anticipated.  Lightly bittered, and lightly hopped.  Pretty smooth.  Really close to being pipeline ready, though I still plan to give it three to four weeks before throwing any volume of these into the fridge.  I anticipate this will be a good lawnmower/BMC friend brew based on this early tester.

#45: Amarillo Pale Ale (take 2)

I did a take on Yazoo's Pale Ale a while back. It was very tasty, but I wanted to take another run at it in an AG batch. Besides, I know a lot more about their recipe now, so I should have a closer-to-clone result. Regardless, it (hopefully) will be a fine brew, clone or not.  The Better Bottle is all comfy in the fermenting fridge...  If the smell is an indication, this will be a good one... Amarillo Pale Ale                                           American Pale Ale Type: All Grain Date: 3/25/2011 Batch Size: 2.70 gal Brewer: Swenocha Boil Size: 3.30 gal Boil Time: 60 min Equipment: Brew Pot (4 Gallon) Ingredients Amount Item Type % or IBU 4.25 lb Malteurop 2-Row (2.0 SRM) Grain 79.44 % 0.41 lb Munich Malt (10.0 SRM) Grain 7.66 % 0.38 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.10 % 0.31 lb Vienna Malt (3.5 SRM) Grain 5.79 % 0.50 oz Pearle [5.40 %] (60 min) (First Wort Hop) Hops 19.3 IBU 0.33 oz Amarillo [6.90 %] (60 min) (First Wort Hop) Hops 16.3 IBU 0.15 oz Cascade [5.30 %] (30 min) Hops 4.0 IBU 1.85 oz Cascade [5.30 %] (5 min) Hops 12.7 IBU 1 Pkgs Nottingham (Danstar #-) Yeast-Ale Beer Profile Est Original Gravity: 1.053 SG Measured Original Gravity: 1.052 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol: 5.08 % Bitterness: 52.4 IBU Calories: 231 cal/pint Est Color: 6.2 SRM

Side-by-side comparison with Yazoo Pale Ale...

Color? spot-on
Aroma? mine's a tiny bit more cascade forward, but pretty similar
Taste? again, mine's a bit more hop forward (not by much), while theirs has a bit more from the Vienna malt.

I think mine will balance with a bit more age, but pretty darn similar. Very, very happy with this.

#35: Beta Prince Pale Ale 2

Alpha King is my favorite beer available in these here United States. I tried a clone very early (March?) that was tasty, but wasn't near enough to the real thing. Kinda butterscotch-y, if memory serves.

Well, I've learned a lot in the last 11 months, and it's time for another go. I basically took the BYO grain bill and Don Osborn's hop schedule (because it matched more closely to what is in Alpha King).   More complex from a recipe standpoint than the previous incarnation, where I pretty much focused on the hops and with with a base grain bill.


This one came out great.  Almost spot-on.


Beta Prince (take 2)
--------------------
Brewer: Swenocha
Style: American Pale Ale
Batch: 2.40 gal Extract with grains

Characteristics
---------------
Recipe Gravity: 1.068 OG
Recipe Bitterness: 67 IBU
Recipe Color: 13° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.5%
Alcohol by Weight: 5.1%

Ingredients
-----------
CaraMunich 0.06 lb, Grain, Steeped
CaraPils 0.06 lb, Grain, Steeped
Crystal 60L 0.06 lb, Grain, Steeped
Light LME 4.00 lb, Extract, Extract
Melanoidin 0.06 lb, Grain, Steeped
Pale Malt (Belgian) 0.50 lb, Grain, Steeped
Special "B" (Belgian) 0.06 lb, Grain, Steeped

Cascade 1.00 oz, Pellet, 60 minutes
Warrior 0.33 oz, Pellet, 30 minutes
Centennial 0.50 oz, Pellet, 5 minutes
Centennial 0.50 oz, Pellet, 0 minutes

S-33 yeast 1.00 unit, Yeast