Today I bought some measuring cups,
And a silicone spatula. The measuring cups are to manually dose the boiler chemicals. The silicone spatula is for for getting the last of the yeast out of buckets. Maybe some hop slurries in a fit of dry-hopping. Now, it’s time to clean the jockey box.
We picked hops right off the bines for our forth annual Harvest Ale.
And used some flaked rye as well as some crystal rye for color
Hop Extract cans for bittering went right into the kettle, cans and all. ~30 IBU per can.
We added about 120 lbs of fresh picked Cascades to our makeshift hop back fashioned out of our awesome Lauter Tun.
After fermentation was complete te beer was dry hopped with a blend f Columbus, Willamette and Chinook hops. Looking forward to this one.
About halfway through last June fellow brewer Jimmy and I filled four freshly emptied whiskey barrels. Two of them were actually from Jack Daniels. We filled them with our porter and sent them away to our warehouse to hang out for 6 weeks.
We added some cocoa nibs to beef up the chocolate character. We’ll bottle this in November.
This is a nice blonde ale that is lightly hopped. Very clear with a little amount of sediment at the bottom of the bottle.
The aroma has subtle fruit esters with minimal phenolics found in most Belgian ales. There is minimal hop aroma to the beer but it’s balanced with a malty/pils aroma. White head with medium-size bubbles falls after a short while. The beer drinks very easily light and dry, well carbonated. Very enjoyable.
The Aftermath: 2 big nylon mesh bags each filled with 7lbs Sencha Green Tea The Pale Ale is now in a Brite Tank with 1lb NE grown Cascades, 1lb Fuggles and 1.6lbs Willamette