3.8%-14.5%

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
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
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

Ingredients:
————
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. 😉

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About It's what's on tap...

I'm a bass trombone player. I make beer. I take pictures. View all posts by It's what's on tap...

4 responses to “3.8%-14.5%

  • Peter Garner

    Nice. Coincidentally, that is just about exactly the same recipe Jean and I will be brewing a week from today, though we’re going for about 10 lbs of pils and an extra oz of hops (our Hallertau is rated at 7.3, so we should get up to about 40 IBUs with 3 oz and then another oz for dry hopping), and same yeast. Great minds…. 😀 It will be our first time brewing with pils, so we’re very excited.

    • It's what's on tap...

      Yeah, I deliberately kept this one on the low side just to get a nice mild/light beer out of it. What Hallertau do you have that’s at 7.3%AA? I’m curious to see what you think of dry hopping with the hallertau as well. I have not done it but I haven’t heard great things about it. I may try it at some point for myself just to be able to say yay or nay to that variety for dry hopping but we’ll see. I currently don’t have hallertau in pellets so it won’t be anytime soon.

  • Peter Garner

    And actually, we’re going to dry hop with the Cambridge Hallertau (which, incidentally, smells very different from our own home-grown Hallertau).

  • Peter Garner

    The hallertau at 7.3 is hops direct Hallertau, via Bob Lattimer. No idea other than that. But I’m looking forward to dry hopping with yours. They smell wonderful.

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