BeerSmith™ Recipes and Web Editor

Taste Notes

Like it. Very enjoyable. Ref: Beer Smith podcast 30. Next time use C80 instead of C10. Maybe add a little caramalt for color

Notes

Mary Kate Danaher: I have a fearful temper. You might as well know about it now instead of findin' out about it later. We Danahers are a fightin' people. According to Charlie Papazian's book, Microbrewed Adventures, this was the Killian's Red before Coors diluted it for the mass market. Dry hop after about 1 week or when fermentation slows. Cellar at 55F for about 2 weeks. [is this prior to bottling?] 01/17/19 - Tiddy's did not have the hops above. Substitutions in brackets. 1/29/19 - home toasted 1/2# pale malt. 350F for 15 min. Never did hear popping as described by CP. Found toasting guidelines at http://www.howtobrew.com/book/section-4/experiment/toasting-your-own-malt 02/01/19 - brewed in the morning alongside a cream ale. Overshot the first 30 min mash temp of 132, was at 137. When the grain was added, the mash temp only dropped 4 degrees, instead of the anticipated 8. Left the pot uncovered and uninsulated, was at 131 by the time the temp increase to 155 was due. Kicking myself in the butt, the OG I measured initially was 1.060, Beer Smith printout indicated target of 1.050, so I diluted down to 1.053. After cleanup, I noticed the book stated target at 1.067! Oh well, I will get more beers. But, dang! 02/08/19 - transferred to secondary and added dry hops in a sack weighted with 2 marbles. SG = 1.012 02/15/19 - when I opened the lid on the bucket, I observed the beginnings of a white pellicle. Jon T. was present, neither of us could smell or taste any off flavors. Determined it would be better to keg than bottle, so the progress of the bacteria would be halted by refrigeration. Figured that the most likely source of the infection was the secondary bucket, which had been returned to me by Brian B. just before I used it. The bucket had previously been used for the Hibiscus Sour Saison. Thebeau said he was there and the same siphon that was used to remove the previous beer was used to transfer without being sanitized in between. I now have some "sour only" equipment. 2/19/19 - bottled from keg. Used white Agner and Wolfe caps on 40 shorties and 6 bombers. ******************************************************* 2/8/2020 - brewed solo, prior to brewing, boosted the batch size up to 6.5 gal, but ended up w 5.5 anyway. 1019 - flame on with 4.5 gallons, home toasted the pale malt in the oven for 15 min at 350F 1100 - started 132 mash, was a little high at 135, so did not insulate the pot 1130 - added about 3 gal near boiling water to bring temp up to 155. Addition only raisted to 145, so added heat. Overshot to 160, so put pot in snow and stirred to bring back down to 155. Mashed about 40 min total at this temp, total mash time of 70 min 1230 - started 2 hour boil, found I only had 1 oz Strisselsplat, so put in an extra 0.2 oz Mt. Hood (1 oz Strissel + 0.8 oz Mt Hood). 1500 - obtained 4.5 gal at 1.070, diluted with about 1 gal to get 5.5 @ 1.054 1600 - pitched yeast once wort temp got below 70 Only other substitution to note was that I used Omega Yeast Labs OYL-44 Kolsch II yeast instead of WLP029. I did not use a starter. The yeast was packaged December 2019 and directions stated it would treat 5 gal of wort up to 1.060 2/9/20 - observed active bubbling in airlock at 1100 2/14/20 - added dry hops. SG at 1.015 2/18/20 - removed dry hops. SG at 1.014 2/29/20 - bottled with corn sugar. longnecks with reddish orange caps and Morgan's caps.