Savings up to 30%
Savings up to 30%
It’s coming up on the holidays, so we thought we’d have some fun and try out some new and unique hops at the same time! The purpose is to put down an extract based India Pale Ale after work in just an hour and a half, complete with South African Queen hops!
We did this brew day at Josh’s place after work on Thursday night, December 17th and were LIVE on YouTube to answer questions and hang out with all of you!
If you haven’t heard of the fun, unique and complex flavor and aroma profile on African Queen, go take a look! We’ll be using these SMASH style for both bittering, late addition and dry hops, and can’t wait to see how the hop character, hop flavor and hop aroma comes out!
We poured 6.5 gallons in the BrewZilla and fired up the burners, set to boil at 220° F. While we waited for it to come to a boil, we let the Special Roast steep from the get-go, and pulled it out at about 165° F. This allowed the flavor, complexity and color of the Special Roast to soak into the brew, but kept us from getting any potential extra astringencies.
When it was boiling, we turned off the burners (ok, it was kind of cold, so we left them running and mixed fast!) and mixed in 6 lbs of Munich LME and 2 lbs of Clarified Brown Rice Syrup to create our fermentable sugar profile. Once it was all in, we kept burners fired and allowed the wort to come back to a boil. Once the hot break faded, we added our 60 minute hop addition.
After 45 minutes of our 60 minute boil, we put the wort chiller in for sterilization, then chilled after we hit the 60 minute mark down to pitching temperatures, adding our late addition hops in and allowing them to steep until chilled.
Once chilled, we transferred to the fermenter and pitch a cold, happy package of Wyeast 1056 and set the fermentation chamber to 68° F.
We will allow two weeks for fermentation, adding dry hops on day 9 of fermentation. We’ll crash chill on day 13 of fermentation for approximately 24 hours, then transfer to the keg. Once in the keg, we’ll force carbonate at 25 psi or so for 3 days, then lower the pressure to 12 psi.
We were super excited to brew this extract home brew beer with all of you on BrewChatterTV #LIVE on YouTube! Thank you too those that joined us and brewed or drank some homebrew at the same time!
The whole purpose of this BrewSummary is to show how fast and easy it is to fill a fermenter after work, and to try out this ZA hop, African Queen hops!
We think that the light, tangy characteristics of the Briess Special Roast will be a nice balance with the malt forward characteristics of the Munich LME, with the Clarified Brown Rice Syrup adding a balance of lighter color and dry, malt flavor. The idea is that this profile, mixed with Wyeast 1056 to dry it all out as much as possible, will push forward the brighter fruit characteristics of African Queen, especially the blueberry and stone fruit characteristics. Hopefully the dank, lightly piney backbone adds enough to the counterpoint to push the fruit forward even more!
We were shooting for an abv of about 6%, with an OG in the 1.060 range and about 45 IBU’s. We hit 1.057 with a little extra water and put about 5.7 gallons of wort in the fermenter! Stay tuned for another update on this BrewSummary, coming as soon as it’s done fermenting right after the holidays! Watch our LIVE video on YouTube below!!