Out of the Bottle: Golden Spark, the beer that started it all.

It seems fitting that my first real post be about the beer that inspired this blog. My son appropriately named it Golden Spark. It's a Belgian Strong Pale Ale (BSPA, for all you beer nerds out there) that weighs in at 9.8% alcohol. In the future, my "In the Fermentor" articles will list the recipes for my beers, but I'm making an exception this time. Golden Spark is a Partial Mash recipe that can easily be converted to all-grain. The following recipe is scaled up to make the traditional five gallon batch of homebrew:

Grains:
4 lbs Rahr Two-Row
8 oz Crisp Crystal 15L
4 oz Briess Carapils

Hops:
1 oz Hallertauer: 60 min
0.5 oz Saaz: 20 min
0.5 oz Crystal: 20 min
0.5 oz Saaz: 7 min
0.5 oz Crystal: 7 min

Yeast:
Wyeast 1388 - Belgian Strong Ale

Extras:
6 lbs Briess Pilsen Light DME (Dry Malt Extract)
12 oz Clear Belgian Candi Sugar

Original Gravity:
1.077
Final Gravity:
1.002

Fermentation Schedule:
2 Weeks Primary
4 Weeks Secondary
2 Weeks Bottle Conditioning

This beer has really changed with time. After two weeks in the bottle, the beer had great carbonation and a nice dense head. Due to my forgetting to throw in Irish Moss during the boil, there was as a fair amount of chill haze, which didn't bother me. Pears and apricots dominated, with a hint of spicy bitterness. Fast forward to a month plus in the bottle and things have changed. The fruits have faded and let the bitterness through. The mouthfeel is extremely dry and deceivingly light. The alcohol adds warmth to the body as it goes down (it should, with this much on hand), but can't be tasted much. I was really surprised by the yeast I used. I was expecting a higher final gravity and therefore less alcohol. The yeast; apparently, had other ideas. Overall, I'm quite pleased.

Comments

Kitchen Brewing Part 3: Sparge and Boil

The mash emerges from the oven. Now that we're finished with Part 1 and Part 2 of this series, it's time to Sparge. As you can see from the photo, the grains have absorbed a lot of liquid. In a traditional all-grain setup, your Mash Tun has a valve at the bottom to release the first running of Wort. The grains are then rinsed with the sparge water to extract any remaining sugars. My stove-top method doesn't afford such luxury, so a different method is called for. The grains have gained a little weight. There are a couple of choices at this point. One choice is to lift the grain bag out of Pot A and place it into the sparge water in Pot B to steep for 10-15 minutes or more. The other is to lift the grain bag up, put a colander under it and slowly pour the sparge water through the grains into the original pot. I prefer the former, because I get a better extraction rate from my grains. All that absorption means that the grains weigh a lot more than they did going i

Kitchen Brewing Part 2: The Mash

Always start your session with a beer. Now that the equipment is together from Part 1 , it's time to start brewing. I'll be brewing an English India Pale Ale for my demo batch. The beer's details will be out in a future blog. Ingredients ready to go. I'm lucky to have a homebrew shop with a grain mill, so I've crushed my grains at the store. The hops have also been measured out ahead of time to keep things simple. You don't have to do this, but I recommend it. My setup. My stove-top setup is pretty simple. Two kettles, a grain bag and a metal spatula are pretty much it. I also like using a hop bag (available for around $5.00), but it's completely optional. If you're doing all-grain brewing, canning pots work best for batches of 2.5 gallons or less. Anything larger and you'll be battling spill-overs. They also work well for partial-mash batches of up to 5 gallons, where you can top off your wort after the boil. We hav

Saving Money: Simple Yeast Culturing

A few members of the family I just finished racking my English IPA to a secondary fermentor. As part of the process, I saved some of the yeast in the primary for future use. Here then, is the start of a series of articles on yeast culturing. Back in the "good old days," homebrewers didn't have a ton of yeast choices. In some cases, brewers would even use bread yeast from the baking section of the grocery store. In practice, you hydrated the packet of dry yeast you got at the homebrew or grocery store and pitched it. The packets were cheap and worked, but there wasn't much variety to be had. Nowadays, there are several dozen strains available. While a few strains are still dry , most are liquids that come in pitchable tubes , or smack-packs . The liquid yeasts give consistent results and provide tremendous variety to finished beers, but are pricey. If you only use each pack, or tube once, you will quickly discover that yeast makes up 15%, or more of the cost

Colorado Kitchen Brew

Search This Blog