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John's Black Ale
Specialty Beer • Extract • 5 gal
This is a AHS 23 Annniversary Kit, but the WLP011 didn't survive the shipping heat, so I picked up some S-04
September 1, 2013 02:28pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 lbs
Caramunich® (Organic);Weyermann®
Caramunich® (Organic);Weyermann®
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 7 lbs
Munich Liquid;Alexanders
Munich Liquid;Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 1 oz
Select -5.3 AA% pellets; boiled 60 min
Select
Pedigree Bred from Hallertauer Mittlefr|h and Spalt as a disease resistant Spalt type. Originated from Hull Research Institution. Typical Beer Styles Lager, any beer where noble aroma is wanted (i.e. Pilsner)
- 1 oz
Czech Saaz -3.2 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz -3.2 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
-
FermentisS-04Safale S-04
FermentisS-04Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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.
Style (BJCP)
Category: 23 -Specialty Beer
Subcategory: A -Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 -1.035 | |
| Color: | 22.6 SRM | 1 -50 | |
| Alcohol: | 5.8% ABV | 2.5% -14.5% | |
| Bitterness: | 31.8 IBU | 0 -100 | |
Discussion
Rough Brew Day...
2013-09-02 10:41am
Started the boil with too high a water volume, had to babysit my kettle to prevent a major boil over. Forgot that 7 pounds of liquid extract has a volume of roughly a gallon. Only had about 4 inches of clearance between the wort and a boil over. Then once I had boiled it down far enough I had to crank the heat to try and evaporate the boil volume down, but this made hop schedule a bit dicey. After it was all said and done, only by dumb effing luck I managed to hit a close to target OG 1.053.
HOLY S04!!
2013-09-02 7:27pm
Just had my first real blowout during fermentation. This yeast is awesome. It went to work and this is one of the prettier fermentations I have seen. Most fermentations are kind of gross, but this one looks like root beer with a bog fluffy head of foam and no weird clumpy stuff. This may become my go-to yeast.
ok, this fermentation is scaring me a little
2013-09-03 6:28am
This fermentation is bordering on violence. I have yeast carnage halfway down my blowoff tube. On that note, I love this yeast. This is the first batch that I have made since I purchased a chest freezer and thermostat, and I have held fermentation around 68F, so that may have something to do with it.
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