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Quicksilver's 37th Wedding  Anniversary Ale

Quicksilver's 37th Wedding Anniversary Ale

American IPA : All Grain : 11 gal

spothier

Happy wedding anniversary to us ;-)

December 5, 2012 at 03:04pm

5.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 26.0 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • .4 lbs Weyermann Cara-aroma®; Weyermann

    Weyermann Cara-aroma®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild

  • 1 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 1 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 1.3 oz Warrior® - 16.7 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 1 oz Perle - 8.7 AA% pellets; boiled 30 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1.0 oz Citra™ - 14.5 AA% pellets; boiled 15 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 oz Cascade - 6.8 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Brewed 12/5/12 on our 37th Wedding anniversary. This is why we're still married. Started out copying my Thompson Point IPA but didn't have any 60L Crystal so I winged it with Caraaroma and Belgian Caramunich. Wanted to try some Citra hops and I'm continuing with the yeast mix. Final Brix reading was 16% = 8% alcohol. Racked to one 6 gallon carboy and one 5 gallon carboy. Mashed at 152F for 60 minutes sparged for 60 minutes at 165F Cooled to 75F and added 1/2 of each yeast to both carboys.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.066 1.056 - 1.075
Terminal Gravity: 1.014 1.010 - 1.018
Color: 13.9 SRM 6 - 15
Alcohol: 6.9% ABV 5.50% - 7.50%
Bitterness: 65.9 IBU 40.00 - 70.00

Discussion

spothier

Racked to secondary

2012-12-12 3:09pm

Had a nice citrus flavor on racking to secondary. I think it is the Citra hops I'm tasting as Perle doesn't have this flavor and Warrior was for bitterness. Still fairly cloudy but it should settle out after the dry hopping. Had a nice hop flavor and some sweetness. Ended up with 2 full 5 gallon carboys and 1 liter bottle which I primed with 7gms of corn sugar.

spothier

Racked to keg

2012-12-27 4:14pm

Has a much stronger citrus flavor by dry hopping with the Cascade. It cleared up pretty well and will more as it chills and carbonates. I set the CO2 to 20 PSI for about 2 days in the kegerator. I could force it with the 30 PSI rocking the keg on my knee for 6 minutes but I'm not in a hurry. I got a Blichmann beer gun for Christmas and will give it a try on this batch. Looks like a winner ;-)

spothier

Sierra Clone

2012-12-29 5:29pm

Now that it's fully carbonated I think it's very similar to Sierra Nevada IPA. It has slightly more bitterness and the citrus flavor is closer to a grapefruit / guava. Definately worth making again. I like the flavor the yeast blend creates and how it doesn't blow by as much as Safebrew S-33 alone. This one doesn't need any changes.

spothier

Blichmann Beer Gun

2013-01-06 1:24pm

I bottled up a few from the keg with a Blichmann Beer Gun. It will be good for entering competitions or for sharing a few bottles with friends. I have nicely carbonated clear beer without sediment. It worked great ;-) I recommend it for people who keg and just want a few bottles of beer to go.

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