Two beers at opposite ends of the beery spectrum.
A couple of weeks ago I finally took some readings on an Imperial Stout that Scott and I brewed back on February 17. Our final gravity reading was 1.018 giving us an abv of 14.5%!! That’s the biggest beer I’ve brewed so far. It’s also remarkable because it was done with a regular ale yeast, US-05. We did use a starter but nothing special aside from that. This will be sitting for a while to age and mature and then kegged and bottled. Will definitely keep you updated as to how it tastes later. So far the samples are VERY tasty.
At the other end of the beer spectrum is my recent, and ongoing, project of 14 day ales. I started this at the end of last summer to see how quickly (and tastily) I could move a beer through my system. I started with a grain to glass benchmark of 14 days. That worked fine with a regular strength, basic ale. I have gradually backed that up to 12 days and most recently I pushed a pils through in 10 days.
One of the added challenges to the 14 day (now 10 day) mark is the carbonating of the beer. This one I was able to carb to a reasonable amount in six hours. That may be fodder for another post at some point. 😉
Granted this is no hop-bomb or high gravity double imperial eisbock but it sure gets the job done. If you’re looking for an easy drinking, tasty, back deck kind of beer, this one will work just fine.
Ten days for fermentation/clarifying/chilling and six hours for carbonation led me to name this one “10 ‘n 6 Pils”. I like the name.
Here is the recipe for those who are interested:
BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: 10 ‘n 6 Pils
Brewer: Peter Collins
Style: Lite American Lager
TYPE: All Grain
Boil Size: 6.90 gal
Post Boil Volume: 6.15 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.039 SG
Estimated Color: 2.5 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
8 lbs 8.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 100.0 %
1.00 oz Hallertauer (Cambridge) [4.00 %] – First Hop 2 12.5 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 3 –
1.00 oz Hallertauer (Cambridge) [4.00 %] – Boil Hop 4 5.7 IBUs
1.00 oz Hallertauer (Cambridge) [4.00 %] – Boil Hop 5 2.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 –
Needless to say, this IS what’s on tap. Although I also have an Imperial IPA but I’m just trying to get through that keg to make room for a Citra Pale Ale. Ask Scott. 😉