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Cali Pale
English Barleywine • All Grain • 4 gal
Brewed Jan 14 Kegged on Feb 01 Original Gravity 1.087 finished at 1.012 tastes refreshing and crisp. Nice and bright beer alcohol comes through big time for so young so good. Wont need but a few tastes when ready. WLP 001 is an awesome performer in the right circumstances. No starter or kicker just a little lag about 18 hours before it really started moving. Finished nice small cake remains. What to do next?
February 1, 2010 pm 05:51pm
3.0/5.0 1 rating
Ingredients (All Grain, 4 gal)
- 10.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Pale Wheat Malt; Weyermann®
Pale Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- 1 lbs
Caramel Malt 35L; Briess
Caramel Malt 35L; Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 35L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.5 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- .5 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .071 oz
Warrior® - 16.0 AA% whole; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- .5 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .071 oz
Warrior® - 16.0 AA% whole; boiled 10 min
Warrior®
New hop with much potential. Very stable.
- 6 g
Orange zest - Tangelo Zest Near end of boil (omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.014 | 1.018 - 1.030 | |
| Color: | 13.7 SRM | 8 - 22 | |
| Alcohol: | 9.9% ABV | 8% - 12% | |
| Bitterness: | 23.6 IBU | 35 - 70 | |
Discussion
Good clean warm crisp pale tasting ale.
2010-02-11 2:09pm
I brewed this with "getting use out of this old bag of rice" in mind. So I went to the brew shop to make True Blade and a few of the specific ingredients were unavailable so when that happens we improvise. I started with a normal mash with rest stops along the way. Got to the Lauter Tun and dropped one pot of hot mash to make a nice bed to put the rice to sleep on. I milled my own rice in the coffee grinder. 1 1/2 pounds. The mashing went very normally until sparge time then I know I had a gelatinous mess in there, I place all the stuff in layers one pot, milled raw rice then the other 2 pots then rest for 20 minutes then rinse. I got about 6 gallons for boil and got 4 1/4 gallons of finished beer. The tangelos come right though in the pour. It is definitely of the amber variety rather than of pale but a really crispy nutty biscuit flavors come through. Carbonation is perfect not too much not too little. Lots of chill haze(whatever) this is a great unfiltered beer ready to drink in a few weeks. Superb. Today is Feb 11 only ten days in the keg and this thing is great.
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