Time for an update on a few things...
The
AG24 Cali Common was left to carbonate for 3 weeks. Tested a first bottle last night. Some things I remember about this recipe from last year and notice again with this batch: a) it takes a few weeks to condition and show its true nature, the Northern Brewer hops become more noticable, b) The CML Cali Common yeast takes a while to condition out, but when it does the beer becomes really clean and the hops are accentuated, c) what an enjoyable recipe this is.
This batch comes across quite malty and fuller bodied, which I suspect is due to the temperature inaccuracies and adjustments during the mash and sparge. However, it adds something different that's not unpleasant.
AG25 Tribute Tribute in PB is already going down too fast, it's so drinkable! I did a side by side test with a bottle of Tribute, and mine, while not a proper match for the colour or flavour was definitely preferred. This may be due to pouring from the PB making it more like a pub-pint.
AG26 Red(ish) Lager was brewed on the evening of 28/05. Another experiment really as I was desperate to brew something but hadn't planned ahead (as usual). I had saved the Cali Common yeast cake and thought I'd have a go at fermenting at lager temperatures and pitching most of the CC to get things going quickly. I'm not sure what colour this will turn out, and the hops won't be typical of a lager, but here's the recipe:
Code:
Red(ish) Lager
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 4.900
Total Hops (g): 45.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 5.7 (EBC): 11.3
Bitterness (IBU): 28.4 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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3.000 kg German - Pale Ale (61.22%)
1.200 kg German - Vienna (24.49%)
0.500 kg Bestmaltz Red X (10.2%)
0.200 kg United Kingdom - Wheat (4.08%)
Hop Bill
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10.0 g Admiral Pellet (14.5% Alpha) @ 60 Minutes (First Wort) (0.4 g/L)
10.0 g Hallertau Blanc Pellet (9% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
10.0 g Hallertau Blanc Pellet (9% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
15.0 g Hallertau Blanc Pellet (9% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
Misc Bill
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Single step Infusion at 66°C for 60 Minutes. Fermented at 12°C with CML California Common Lager
Fermented for 4 days at 12°C, then detached probe from side of fermented and raised fridge to 15°C over 24 hours, then again to 18°C over the next 24 hours. Left at 18°C for 4 days, then as all bubbling had stopped I took a gravity sample to see that it had reached about 1.012, so set the fridge to 5°C and left for 24 hours. This morning, I dropped it down again to 1.5°C and will leave at that until the weekend.
I don't have great hopes for this brew except to get to see what the Hallertau Blanc is like and whether CML CC yeast ferments cleanly at 12°C. It'll be a good thirst quencher served cold, if nothing else.