Author Topic: San Diego Session Ale  (Read 4180 times)

Offline skyler

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San Diego Session Ale
« on: May 25, 2011, 01:51:27 PM »
So I brewed up my rendition of the SD Session style yesterday and realized that there's really no clear definition for this style. The recent BYO article shed some light on Stone's Levitation, but the style hasn't (at least in Northern California) grown enough for there to be a clear definition... and my take on it may not have much in common with other brewers' approaches. So I am wondering what other interpretations of this style are like. I have only had Levitation - and never fresh. Also, I am heading to SD this weekend and would like to know which brewers produce excellent renditions of this style so I can try them.

As far as my SDSA, basically, I made the wort of a mid-stength bitter (1.044, though I was shooting for 1.042), added a bit of roasted malt (Carafa Special II) for color, and a ton of west coast hops (Cascade, Centennial, and Citra). I opted to go 100% late hop/hopbursted, and got 46 paper IBU's with the 15 min Cascade addition along with 5 and 0 min additions of Centennial and Citra. I expect to dry hop it with Cascade and Centennial. I mashed at 152F for 60 min and then mashed out at 167F for 10 min. I pitched a decanted 2L stir-plate starter of WLP051 and will try to ferment around 62F (this morning it was at 60F and I hadn't seen any bubbling, but I didn't bother popping the lid, because I was in a hurry). Does this sound right to everyone?

Offline pinnah

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Re: San Diego Session Ale
« Reply #1 on: May 25, 2011, 02:20:06 PM »
Never heard of it
but you are making me thirsty.

Offline hoser

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Re: San Diego Session Ale
« Reply #2 on: May 25, 2011, 02:25:08 PM »
There is a recipe in the latest Zymurgy in honor of the NHC being there is June.  I am hoping to brew it up this weekend.  It looks to be fairly tasty.  Although, if you wanted to categorize it it may fit in the American amber of brown category depending on the color of the beer.

San Diego Dark Session Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

23-A  Specialty Beer, Specialty Beer

Min OG:  1.010   Max OG:  1.200
Min IBU:     0   Max IBU:   100
Min Clr:     0   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         4.31
Anticipated OG:          1.040    Plato:             10.09
Anticipated SRM:          18.9
Anticipated IBU:          28.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.034    SG          8.62  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.4     3.17 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  8.3     0.36 kg.  Crystal 45L                   UK             1.030     45
  4.1     0.18 kg.  Biscuit Malt                  Great Britain  1.035     35
  4.1     0.18 kg.  Crystal 120L                  UK             1.030    120
  4.1     0.18 kg.  Crystal 75L                   Great Britian  1.034     75
  4.1     0.18 kg.  Melanoidin Malt                              1.033     35
  1.8     0.08 kg.  Chocolate Malt                Great Britain  1.034    475

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  6.00 g.     Simcoe                            Pellet  12.00  10.4  60 min.
  6.00 g.     Warrior                           Whole   17.00  13.4  60 min.
  6.00 g.     Simcoe                            Pellet  13.00   3.0  15 min.
  4.00 g.     Amarillo Gold                     Pellet  10.00   1.2  10 min.
  4.00 g.     Cascade                           Pellet   5.50   0.5  5 min.
 12.00 g.     Cascade                           Pellet   5.75   0.0  Dry Hop
  6.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop
  6.00 g.     Simcoe                            Pellet  13.00   0.0  Dry Hop


Yeast
-----

White Labs WLP002 English Ale


Water Profile
-------------

Profile:           Stone
Profile known for:  hoppy beers!

Calcium(Ca):          87.0 ppm
Magnesium(Mg):        15.0 ppm
Sodium(Na):           18.0 ppm
Sulfate(SO4):        141.0 ppm
Chloride(Cl):         58.0 ppm
biCarbonate(HCO3):    95.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    9.51
Water Qts:   10.54 - Before Additional Infusions
Water Gal:    2.63 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.11 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :         168  Time:  15
Sparge Temp :                168  Time:  30


Total Mash Volume Gal: 3.40 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Pitch 66F, free rise to 68-69F


Offline skyler

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Re: San Diego Session Ale
« Reply #3 on: May 25, 2011, 02:57:37 PM »
The Pres. of my homebrew club, who is more familar with the SoCal beer scene than I am, has talked about SDSA's as "1.040 and 50 IBU's," with the implication that they are "Sessionable IPA's" and that the malt backbone has to be relatively big to stand up to the hops. It seems, from my reading about Levitation, that coloring it up to copper/red with dark malts is done (not sure why)... so I figure the style is something in between a bitter, an American Amber Ale, and an IPA.

I'm not really sure how prevalent this style is in SD, but I get the sense that many or most of the brewpubs down there have one on tap most of the time. I mean, it makes sense, though. They can presumably be turned around really quickly, and they use less malt, so they are probably cheaper to produce than a lot of styles and they provide a smallish brewery with plenty of healthy yeast.

From my perspective, and in making the decision to brew one of these - it came out of a fall and winter spent brewing too many bitters and ESB's. I mean, I like bitters, but I like IPA's, too. And I loved a pale 1.044 bitter I made last summer that was bittered to about 38 IBU's, fairly aggressively late-hopped with Willamette and Nugget and dry hopped with Willamette and Cascade... Back them, the thought occurred to me that I could always just add some domestic hops at 5 min, 0 min and dry to get my bitters where I want them (style guidelines be damned!). But upon reading and hearing about SDSA's, I figured I would give it a go. I don't know if I am sold on a beer that small and that bitter, but I have heard good things about them, and it is always fun to brew something and then get to drink it so shortly after it is made.

Offline hoser

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Re: San Diego Session Ale
« Reply #4 on: May 25, 2011, 07:31:31 PM »
The Brewing Network cloned Stone Levitation ale, that may be a place to start as well?

http://thebrewingnetwork.com/shows/594

Offline skyler

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Re: San Diego Session Ale
« Reply #5 on: May 31, 2011, 10:50:50 AM »
BTW, I went to SD this last weekend - Ballast Point has an awesome SDSA called Even Keel. That beer is crazy delicious - probably my favorite beer I had in SD after the cask-conditioned 30th St. Pale Ale I had at Green Flash.

Offline hoser

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Re: San Diego Session Ale
« Reply #6 on: June 01, 2011, 08:14:17 AM »
I am heading to San Diego in about a month.  I will have to check both of those beers out...if I can drag myself away from Stone! ;D

Offline dbeechum

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Re: San Diego Session Ale
« Reply #7 on: June 01, 2011, 10:15:03 AM »
I think I liked it better when it was called an XPA.
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Offline gordonstrong

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Re: San Diego Session Ale
« Reply #8 on: June 01, 2011, 10:16:21 AM »
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
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Offline denny

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Re: San Diego Session Ale
« Reply #9 on: June 01, 2011, 10:29:35 AM »
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?

 ;D
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Offline tschmidlin

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Re: San Diego Session Ale
« Reply #10 on: June 01, 2011, 11:02:01 AM »
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
More like more than 1000 years ago in Cascadia by the Salish peoples, although the tribe cannot be traced.  It was so ingrained in Salish culture that the original word for it, Huchoosedah, came to refer to cultural knowledge and knowledge of self.  It is where the word "hooch" originally came from.  The Salish believed it was a gift from Essit Sqibik, which we know as the Pacific Northwest Tree Octopus.

But you can call it what you like. ;)
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Offline jeffy

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Re: San Diego Session Ale
« Reply #11 on: June 01, 2011, 11:59:03 AM »
I think I liked it better when it was called an XPA.

But wasn't that first developed 10 years ago in Cascadia?
More like more than 1000 years ago in Cascadia by the Salish peoples, although the tribe cannot be traced.  It was so ingrained in Salish culture that the original word for it, Huchoosedah, came to refer to cultural knowledge and knowledge of self.  It is where the word "hooch" originally came from.  The Salish believed it was a gift from Essit Sqibik, which we know as the Pacific Northwest Tree Octopus.

But you can call it what you like. ;)

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Offline blatz

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Re: San Diego Session Ale
« Reply #12 on: June 01, 2011, 12:06:38 PM »
are these beers low in carbonation like a bitter or 2.4-2.6 like an APA/AIPA etc?

I have had Levitation before and I thought it was unimpressive, but given my recent leaning toward brewing lower alcohol beers and the positive comments here, maybe I'll give it another chance.
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Offline skyler

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Re: San Diego Session Ale
« Reply #13 on: June 04, 2011, 01:12:42 AM »
The carbonation at Ballast Point was probably around 2-2.2 - not exactly a bitter, but not an APA, either. The beers I've had like this also tend to be on the darker end for a pale ale.... I had another hoppy west coast low-gravity beer just last night called Wee Geech Pale Ale from Anderson Valley - basically these beers have altered my perspective on low-gravity pale ales. I never really saw much value in hopping them up and I worried that getting the IBU's over 40 wouldn't work, but clearly it does.

Levitation was my least favorite of the bunch because I don't care for the harsh bitterness (chinook?). Also, I think stone beers are generally a ripoff (mediocre IPA for $3 more per 6-pack than similar beers), but since Levitation is the only one of these beers I know of that is widely available, I guess it would give you a good idea of what the loose non-style is all about. I think just taking a darkish bitter malt bill and hopping it like an extra hoppy pale ale would also get you the right results. Anyway, I have one crash cooling now that I colored up with some carafa, so I'll see soon if that was the right way to go.

Offline hoser

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Re: San Diego Session Ale
« Reply #14 on: June 04, 2011, 05:31:24 AM »
The harsh bitterness in Levitation may be CTZ.  At least that is what their website and the clone attempt on the Brewing Network state.  Here is the recipe I have based on the info given from the attempt on the show.  I will definitely have to check things out for myself when I am in San Diego in 1 month. 

Levitation Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B  American Ale, American Amber Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    25   Max IBU:    48
Min Clr:    10   Max Clr:    17  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         5.02
Anticipated OG:          1.048    Plato:              12.0
Anticipated SRM:          17.5
Anticipated IBU:          66.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.74    Gal
Pre-Boil Gravity:      1.037    SG          9.35  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 84.7     4.25 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 10.0     0.50 kg.  Crystal 75L                   Great Britian  1.034     75
  5.0     0.25 kg.  Crystal 150L                  Great Britain  1.033    150
  0.4     0.02 kg.  Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 14.00 g.     Columbus                          Pellet  15.00  33.4  90 min.
 29.00 g.     Amarillo Gold                     Pellet  10.00  21.4  30 min.
 33.00 g.     Crystal                           Pellet   3.25   5.2  20 min.
 11.00 g.     Simcoe                            Pellet  11.90   6.4  20 min.
 42.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------

Profile:           Escindido
Profile known for: Awesome Hoppy beers

Calcium(Ca):          53.0 ppm
Magnesium(Mg):        21.0 ppm
Sodium(Na):           83.0 ppm
Sulfate(SO4):        158.0 ppm
Chloride(Cl):         80.0 ppm
biCarbonate(HCO3):   264.1 ppm

pH: 7.40


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   11.07
Water Qts:   14.94 - Before Additional Infusions
Water Gal:    3.73 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 4.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Dry Hop @ 65F/18C

Ferment @ 67-68F with a Diacatyl rest