Light Summer Ale just been started

[MetalGuru]

On Friday I had my very first ever attempt at brewing a beer from malt and hops. I'm looking for something light and refreshing for spring/summer, so I've modified a recipe from the database - Hoofer's Doofers (#555) according to a lighter crystal malt they had in the brew shop. I managed to achieve a 1.036 SG, with no added sugar, meaning I think I achieved about 75% extraction efficiency. Not bad considering my biggest pan wasn't nearly big enough and I had to mash two batches. I've now bought a larger pot for next time :-)

So it's been bubbling gently for 3 days now and I'll check the SG again at the weekend. Not sure how I'll manage to restrain myself while it matures. But I'm hoping to use it to celebrate the birth of our son in early May, so that should be reason enough to let it mature. But then of course, I'll need to quality control it before passing it round. Brewing is full of such difficult decisions ;-)

 

[Baz Chaz]

..... Not sure how I'll manage to restrain myself while it matures.

With great difficulty I would suggest :!: Congratulations on the first brew, as soon as you bottle the first one or if you have a spare FV get another going, build up a 'stock', it's the only way :thumb:

 

[pittsy]

well done , so that's at least 2 cherry's you've popped

 

[TheMumbler]

..... Not sure how I'll manage to restrain myself while it matures.

With great difficulty I would suggest :!: (snip)

I think that it is really interesting to have the odd taster along the way to see the way that your beer changes as time passes. Also with a session beer like that it should be ready pretty soon..

 

[MetalGuru]

Well, I didn't mention did I, I already have a Brewferm - Abdij conditioning in a pressure keg (had a couple of samples from that already with a couple of weeks left until its 'official' drinking date - just to monitor the progress )

I also have enough malt and hops to get my next batch on as soon as this finishes. Although I'm tempted to add a little wheat to the next brew, but want to understand a bit more about it's head retention and clouding properties first.

As for popped cherries - I'm not the kiss-and-tell-type. Well, not until after a couple of home brews

 

[WelshPaul]

Not sure how I'll manage to restrain myself while it matures.

The best solution is to brew another to tide you over until that one is ready! Wheat beers are good for this as they can be drunk relatively "young". :thumb:

 

[pittsy]

Not sure how I'll manage to restrain myself while it matures.

The best solution is to brew another to tide you over until that one is ready! Wheat beers are good for this as they can be drunk relatively "young". :thumb:

Relatively young ! try as soon as carbed :

 

[Pawlo7671]

Congrats on the baby boy, what a top choice of celebrating new life in to the family with an all grain brew, a brew that shall be remembered, and one that shall perhaps make a re appearance on his 18th !

 

[joe1002]

Will you be bottling this?

 

[Andyhull]

Congrats on the baby boy, what a top choice of celebrating new life in to the family with an all grain brew, a brew that shall be remembered, and one that shall perhaps make a re appearance on his 18th !

Would it store until his 18th?
Imagine that having his first "official" pint that was brewed on the year of his birth. :party:

 

[MetalGuru]

I am planning to put a few bottles aside for his 18th. But will also make a separate brew nearer the time, just in case it doesn't keep well :)

 

[joe1002]

I am planning to put a few bottles aside for his 18th. But will also make a separate brew nearer the time, just in case it doesn't keep well :)

Great idea :thumb:

 

[oz11]

A beer with an OG of 1036 (if I'm reading your post correctly) is unlikely to last anything like 18 years.

Thomas Hardy's Ale was a beer that was reckoned to mature nicely up to 25 years of age, but this was brewed to a whopping 12% ABV.

So if you want a beer to lay down for long period, strong is better.

 

[RobWalker]

I think well matured beer sucks unless it's something that really needs it. opening a few bottles after 6 months, they were bland. musty, 2 week old beer ftw.

good work man, hope it goes well :thumb:

 

[alawlor66430]

Not sure how I'll manage to restrain myself while it matures.

The best solution is to brew another to tide you over until that one is ready! Wheat beers are good for this as they can be drunk relatively "young". :thumb:

Relatively young ! try as soon as carbed :

And why was I not informed about this, ill need to get one planned ;-)

 

[Good Ed]

From Mitch Steele's book IPA, talking about Scottish brewing in the 1800's and strong ales;

"This strong Scotch ale, brewed to a gravity of more than 1.100, was also referred to as "Scotch Burgundy". Scottish brewers excelled at brewing strong ales, and were well versed in the benefits of aging their strong beers for long periods of time to improve flavour and clarity. In fact, one beer type brewed on estates was called "maturity ale". It was brewed shortly after the birth of an heir to a gravity of 28.5 P (1.140 SG) and aged until that heir reached maturity (21 years)."

 

[MetalGuru]

This is all good news :thumb:

Thanks for the advice. I didn't expect it to be suitable for laying down with the alcohol content.

I shall just have to content myself with a quick turnaround from brew to mouth while the next batch is brewing :

 

[MetalGuru]

From Mitch Steele's book IPA, talking about Scottish brewing in the 1800's and strong ales;

"This strong Scotch ale, brewed to a gravity of more than 1.100, was also referred to as "Scotch Burgundy". Scottish brewers excelled at brewing strong ales, and were well versed in the benefits of aging their strong beers for long periods of time to improve flavour and clarity. In fact, one beer type brewed on estates was called "maturity ale". It was brewed shortly after the birth of an heir to a gravity of 28.5 P (1.140 SG) and aged until that heir reached maturity (21 years)."

I think this sounds like a noble objective! Does it give an actual recipe for that?

 

[Pawlo7671]

Congrats on the baby boy, what a top choice of celebrating new life in to the family with an all grain brew, a brew that shall be remembered, and one that shall perhaps make a re appearance on his 18th !

Would it store until his 18th?
Imagine that having his first "official" pint that was brewed on the year of his birth. :party:

I meant re-brew it, but I guess it wouldn't hurt for him to keep a couple of bottles away for the occasion !

 

[Good Ed]

From Mitch Steele's book IPA, talking about Scottish brewing in the 1800's and strong ales;

"This strong Scotch ale, brewed to a gravity of more than 1.100, was also referred to as "Scotch Burgundy". Scottish brewers excelled at brewing strong ales, and were well versed in the benefits of aging their strong beers for long periods of time to improve flavour and clarity. In fact, one beer type brewed on estates was called "maturity ale". It was brewed shortly after the birth of an heir to a gravity of 28.5 P (1.140 SG) and aged until that heir reached maturity (21 years)."

I think this sounds like a noble objective! Does it give an actual recipe for that?

the reference in the bibliography is in an interview with James McCrorie; James is a beer historian and a member of the Durden Park Beer Circle and also the Craft Brewing Association and if you were seriously interested I suggest you contact them.