Category: Beer Design

Brew Day: Swallow-Tailed American Pale Ale

10/14/2015

I used two brewing techniques for squeezing the most aroma and flavor from the hops of this American pale ale: first wort hopping and late wort hopping. First wort hops were added to the kettle immediately after mashing. The balance of the hops were added at 20, 15, 10, 5, 2, and 0 minutes of a 60-minute boil. The hops: Amarillo, Tomahawk, and Simcoe, supported by a rich, malty backbone featuring Maris Otter and Vienna malts. The use of reverse osmosis (RO) water will help me create a clean, refreshing beer to enjoy on these hot post-summer days.

Irish moss is added to the mix of ingredients to help clarify the beer; cold crashing and the use of gelatin after fermentation will also help with getting the pale ale to crystal clarity.

I used reverse osmosis (RO) water for this pale ale. It's a kick to play Poseidon with beer's most voluminous ingredient.

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Small Batch Brewing Twofer: Belgian Tripel Ale and "Belgian Tripel" Cider

10/10/2015

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Small batch brewing provides the opportunity to use your vial or smack pack of yeast to create more than one beverage -- in this case, an ale and a cider. Why not use the small batch opportunity to go with a theme (or craze, if you're especially ardent): Belgian Tripel or Octoberfest or . . . the possibilities are endless. Below is a glimpse of the Glow-Throated Belgian Tripel ale that I made on day one and the Royal SunAngel "Belgian Tripel" hard cider that I made on day three. The ale and cider share Wyeast Trappist High Gravity 3787 yeast, along with table sugar, on the list of ingredients. For the cider, I used Trader Joe's flash pasteurized, unfiltered apple juice (find it in the refrigerated section). For those who asked about my cider ingredients: I plan to add a tincture of hand-picked pink peppercorns, coriander seeds, and cinnamon in secondary fermentation to evoke the aroma and flavor of a Belgian Tripel. The ale will rely solely on the yeast for its spicy, fruity character. It makes me purr to think about doing a side-by-side tasting once I get these babies bottled.

Fermentation chamber/AKA chest freezer, (L to R): "Belgian Tripel" hard cider, Belgian Tripel ale, Irish ale, brown ale.

Glow-Throated Belgian Tripel ale on brew day.

Royal SunAngel "Belgian Tripel" hard cider, created two days later with the same Wyeast Trappist High Gravity 3787 yeast.

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Brew Day: Swallow-Tailed American Pale Ale

Small Batch Brewing Twofer: Belgian Tripel Ale and "Belgian Tripel" Cider

Lyne Noella

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Brew Day: Swallow-Tailed American Pale Ale

Small Batch Brewing Twofer: Belgian Tripel Ale and "Belgian Tripel" Cider

Lyne Noella

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