Author Topic: One Week beer  (Read 5485 times)

Offline cytorunner

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One Week beer
« on: June 28, 2012, 09:27:44 PM »
Hello All,

I just got a call for my dad and he will be hosting Japanese clients at a cookout on July 11th and asked if I could provide some home brew for the event. I have a few home brews kegged or will be kegged by the time of the event but I was wondering if I could push a brew out on Monday July 2nd and have it ready and nice for the event.  I think it would be pretty cool if I could make an Asian/Pacific hopped Golden ale for the event.  It would obviously be low gravity without dry hops, but I worry that 9 days is not enough time to brew a great example of homebrew.  If it was for a friend I think I would push it and warn them in advance but this is a work function and I want the present something cool to impress these guy.  I posted the recipe i was thinking about below.  Thanks a lot I look forward to your advice.

Recipe: Rising Sun Golden Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview
 
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.039 SG
Expected FG: 1.010 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 33.2
Expected Color: 2.8 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68degF

Fermentables
US 2-Row Malt (Cargill) 8lb 0oz (97.0 %) In Mash/Steeped
US Carapils Malt 4.00 oz (3.0 %) In Mash/Steeped

Hops
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 60 Min From End
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 10 Min From End
Sorachi Ace (14.0 % alpha) 1.00 oz Loose Pellet Hops used At turn off

Other Ingredients
Whirlfloc Tablet 0.50 oz used In Boil
Yeast Nutrient 0.20 oz used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

Recipe Notes
Jim

On Deck: Ode Bruin
Primary: 100% Brett Beer
Secondary: Nothing
Kegged: IPA, Dry Cider

Offline Pinski

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Re: One Week beer
« Reply #1 on: June 28, 2012, 09:46:18 PM »
There is a great article about Express Brewing in the November/December Zymurgy. You're OG is plenty low enough for a quick turnaround. You probably want to pick a different yeast that is more flocculant than 1056. I did an IPAish beer with OG 1.050 for NHC club night that was served 11 days after brewing. I used WL007 and it turned out really good. That yeast flocs out really well, especially with a crash cool. Go for it!
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Offline Pinski

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Re: One Week beer
« Reply #2 on: June 28, 2012, 09:57:57 PM »
IIRC, the article recommends the use of British yeast strains that you like. 
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Offline Wesbrau

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Re: One Week beer
« Reply #3 on: June 28, 2012, 10:08:13 PM »
Using a highly flocculant yeast would be my only comment as well, unless you plan to filter.  With that low of a gravity, I would consider using 002 to avoid a thin body.  Start it cool, say 64/65F, then let it rise on its own to 70 and it will finish quick, drop quick, and be ready to drink quick.
Wes

Offline dbeechum

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Re: One Week beer
« Reply #4 on: June 28, 2012, 10:27:32 PM »
I would agree with the author's recommendations to use English yeast. :)

I also would caution about having that high an IBU level on a blonde beer destined for civilian drinkers.

Of course, I'm one to talk. I served a beer at my talk that was 13 days old hit 1.047 and 45 IBUs (all Magnum)
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Offline Pinski

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Re: One Week beer
« Reply #5 on: June 29, 2012, 12:43:57 AM »

Of course, I'm one to talk. I served a beer at my talk that was 13 days old hit 1.047 and 45 IBUs (all Magnum)
...and it was delicious.
Sigh...I'm now ruined for meetings and conferences following NHC.  I keep looking for the guy with the pitcher. ::)
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Offline garc_mall

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Re: One Week beer
« Reply #6 on: June 29, 2012, 10:08:10 AM »
If you really want to stick with American yeasts, Pacman is pretty flocculant.
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Re: One Week beer
« Reply #7 on: June 29, 2012, 10:11:50 AM »
If you really want to stick with American yeasts, Pacman is pretty flocculant.

Yeah, but not enough to finish a beer in a week.  When we made the Rye IPA at Rogue, we gave it 2 weeks to ferment (admittedly a higher OG) and cold crashed for a week to drop it.
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Offline hubie

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Re: One Week beer
« Reply #8 on: June 29, 2012, 12:01:30 PM »
For American yeasts, what about WLP090, the San Diego "Super Yeast"?  Isn't that supposed to be real fast and real flocculant?

The reviews seem mixed over at http://www.homebrewersassociation.org/forum/index.php?topic=12261.0

Offline dzlater

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Re: One Week beer
« Reply #9 on: June 29, 2012, 04:16:56 PM »
For American yeasts, what about WLP090, the San Diego "Super Yeast"?  Isn't that supposed to be real fast and real flocculant?
//www.homebrewersassociation.org/forum/index.php?topic=12261.0]http://www.homebrewersassociation.org/forum/index.php?topic=12261.0[/url]
I didn't find it to be either.
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Offline nateo

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Re: One Week beer
« Reply #10 on: June 30, 2012, 07:08:22 AM »
I've had S-04 hit terminal gravity and floc' out in like 3 days on a 1.040 beer.
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Offline hoser

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Re: One Week beer
« Reply #11 on: June 30, 2012, 07:55:30 AM »
WLP007.  Ferments completely with near 80% attenuation in 3 days or less and drops out of solution like a ton of bricks (especially if you crash it after you achieve terminal gravity).  Ferment low 60*F for clean character, high 60*F for more "English" character. 

Offline tonyp

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Re: One Week beer
« Reply #12 on: June 30, 2012, 08:06:43 AM »
Since i began aerating and making starters I've noticed that all of my beers are "done" within 2-3 days but none of them are truly finished. I've been taking tasting notes about gravity samples and each one taken during the first week of fermentation exhibits the same attributes: sharp bitterness, strong after-taste, etc etc. Let that same beer sit for another week and all of those off-putting problems mellow out and/or disappear completely.

I can't see how any of the beers i've made recently could've been done any quicker and still taste as good as the ones given that extra week. Since I started taking notes I've only used 001 and 080 a few times (from IPAs to Cream Ales) so maybe its the yeast used?
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Offline nateo

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Re: One Week beer
« Reply #13 on: June 30, 2012, 08:16:00 AM »
I can't see how any of the beers i've made recently could've been done any quicker and still taste as good as the ones given that extra week. Since I started taking notes I've only used 001 and 080 a few times (from IPAs to Cream Ales) so maybe its the yeast used?

Every beer will get better with some aging. How much it can improve depends on the yeast. S-04 is the only British yeast I use regularly, and it's really not noticeably better at two weeks than it was at one. I think some British strains are like some Hefeweizen strains, in that they peak young and either get worse or don't improve with age.
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Offline dbeechum

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Re: One Week beer
« Reply #14 on: June 30, 2012, 09:34:43 AM »
I think it also has a lot to do with how you hop the beers as well and the overrall style you're choosing to make.
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