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centennial-galaxy APA

September 17, 2012

*updated 9/23/12

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Not a particularly exciting brew, so I’ll probably be a little shorter winded than usual.  I had thought that I was set for at least a few weeks on keg beer, but was surprised by a kicked keg of Nelson Blonde.

That meant I had to move pretty quick to ensure that I had another keg ready for when one of the two currently in the kegerator eventually kick.  Currently, those are the Gratitude IPA and Red Saison.

This ale will be pale/straw in color, with a fairly simple, traditional APA body.  Bitterness will be low, but healthy doses of centennial and galaxy hops should give it an intense and interesting hop aroma and flavor.  Centennial are noted for their pine and grapefruit notes, Galaxy for its strong tropical fruit flavors.

Recipe after the jump..

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Bittering addition – 0.33 oz Columbus (compacted whole leaf)

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“Flameout” hops added at 180F

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Glad I strained it.  Lots of hop gunk and protein

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Session Ale #17 – Centennial-Galaxy APA
10-A American Pale Ale
Brewed: 9/10/12

Size: 5.33 gal
Efficiency: 70.0% (measured)
Attenuation: 75.0% (estimated)
Original Gravity: 1.048 (measured)
Terminal Gravity: 1.012 (estimated)

Color: 6.87
Alcohol: 4.55%
IBU: 31.4

Ingredients:

  • 8.5 lb Briess 2-Row Pale Malt
  • 1.0 lb Cara-Pils Malt
  • 0.50 lb American Caramel 20°L
  • 0.25 lb American Caramel 40°L
  • 0.33 oz Columbus (15.0%) – added during boil, boiled 60 m
  • 1.0 oz Centennial (11.0%) – added during boil, boiled 10 m
  • 1.0 oz Centennial (11.0%) – added at flameout*
  • 1.5 oz Galaxy (13.0%) – added at flameout*
  • 0.0 ea Fermentis US-05 Safale US-05 – rehydrated before pitching
  • 1.0 oz Centennial (11.0%) – added dry to secondary fermenter
  • 1.5 oz Galaxy (13.0%) – added dry to secondary fermenter

Schedule:

  • Mash-in: 3.2 gal; Strike: 165.36 °F; Target: 152.0 °F.  60 minutes
  • Batch Sparge: 4.13 gal sparge @ 168.0 °F, 0.0 m; Total Runoff: 6.88 gal

Listening:

  • The Avett Brothers – The Carpenter

Notes:

  • Brewed on a Monday evening, with Alex’s help and company
  • Efficiency lower than I’m used to, but still within style; not a problem
  • Chilled to 72F (about the best I could do), left in cold back room for ~2 hours to chill a bit more.  Pitched rehydrated yeast at 67F.
  • Fermentation off and running by morning.  Basement ambient hovering around 66F.  Not perfect, but good enough.
  • *Flameout additions actually occurred post-flameout, during the chill.  Added at around 180F, then began stirring to speed chilling.  Theory behind this being it would sort of mimic a hopback.  Extract those volatile flavors and aromatics and try to chill fairly quickly to “trap” them and prevent cooking off.  Repeated this step from the IPA recipe, as I was pleased with the results.
  • 9/16 – gravity down to 1.012.  Will give it a few more days for a diacetyl rest before I crash cool and dry hop.
  • 9/19 – gravity at 1.011.  Racked to keg, flushed with CO2 and cooled to 39F.
  • 9/22 – added dry hops in sanitized hop bag, again flushed with CO2.  Leave for a few days before carbonating.
  • Tasting notes.  Pours a cloudy (I don’t really give a shit about clarity) light orange with a medium white head.  Lacing is quite sticky and follows the beer down the glass as I drink.  Taste is lightly sweet with strong tropical fruit and citrus flavors – borderline “juicy”.  Very slight bitterness, really just there for balance, not a focal point at all.  An excellent Pale Ale, perfect for my palate and what I want to drink right now.  I would like to try a grain/yeast combo that gives a slightly breadier taste.  Other than that, maybe a touch more bitterness.
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