Fake Tire Amber Ale 1.2 Update

Having brewed my Fake Tire Amber Ale 1.2 on October 7, I transferred the beer into the secondary fermenter on October 14. Due to various life events, I did not get around to bottling until Monday, November 26. So, the beer sat in the secondary for nearly six weeks. This is longer than I normally go, but the result seems to be an exceptionally clear beer.

Final gravity is 1.010 at 68° F, down from an original gravity of 1.052 at 60° F. Adjusting for temperature, this gives an a.b.v. of 5.5%. The flavor is quite clean, and I think will match Fat Tire pretty well.

I primed the beer with 3/4 cup of priming sugar, and bottled it. The result was 14 12-oz. bottles, 11 18-oz. bottles, and 7 22-oz. bottles.

Fake Tire Amber Ale 1.2

One of my favorite beers from last year was my Fake Tire Amber Ale (a clone of Fat Tire). The first batch was so good that I brewed it again! The second batch was largely the same as the first, except I used pelletized hops instead of whole hops. The unfortunate effect was that the beer was slightly more bitter. Thus, I decided to further refine my pelletized recipe for this brew session. Following advice elsewhere, I reduced the overall hops amounts by 10 percent, to compensate for the greater surface area (and contribution of bitterness) from the pellets versus the whole cones. I also changed the yeast, from Wyeast 1272 (American Ale II) to White Labs WLP051 (California V Ale), based on what was available at my local homebrew supply shop.

The result is:

Fake Tire Amber Ale 1.2

• 5 pounds plain extra-light DME
• 0.5 lb Munich light malt
• 0.5 lb Carapils malt
• 0.5 lb biscuit malt
• 0.5 lb crystal malt (20° Lovibond)
• 0.5 lb crystal malt (40° Lovibond)
• 1.0 oz chocolate malt
• 0.9 oz. Cascade hops (60 minutes boil)
• 0.9 oz. Mt. Hood hops (5 minutes boil)
• 1 tsp. Irish moss (15 minutes boil)
• White Labs WLP051 Yeast (California V Ale)

Steps

• I heated 3.5 gallons of tap water to 154° F, and steeped the grains for 45 minutes. Then, I sparged the grains with 0.5 gallons of tap water at 154°.
• After bringing the mixture to a boil, I turned off the heat and added the malt. I brought it back to a boil, and threw in the Cascade hops.
• After boiling for 45 minutes, I added 1 tsp. of Spanish moss.
• After boiling for another 12 minutes (for 57 minutes total boil), I added the Mt. Hood hops.
• After 3 more minutes (60 minutes total of boiling), I cooled the wort with my chiller, added cold tap water to a total of 4.5 gallons, and pitched the yeast. Pitching temperature was 76° F, and starting gravity was measured at 1.052 (gravity is recalculated to what it would be at 60° F).

Steeping the grains for Fake Tire Amber Ale 1.2

Coopers Stout

Continuing my series of quick-and-dirty brew kits, I brewed up a Coopers Stout last weekend (apparently different from the Coopers Irish Stout that I brewed last year).

The procedure was pretty much the same as the Muntons nut brown ale kit I did recently. Boil 2 pounds of dry amber malt extract in ~0.75 gallons of water, take off the boil and stir in the can of hopped liquid malt extract. This time, to avoid the problems of trying to get it to cool down fast enough for yeast pitching, I put a lid on the brew pot and stuck it in the fridge for a few hours. That evening (Saturday, September 22), I dumped the cooled wort in the primary fermenter, and topped up to 5 gallons of water. The pitching temperature was 80 degrees, and the starting gravity was 1.042 (at pitching temp). This time, I just pitched the yeast that came with the kit, and put the lid on the fermenter.

The fermentation was vigorous! Within a day it was spilling out the fermenter. . .because I had this same issue last year with the Irish stout kit, I wonder if it is not something inherent to the yeast strain. In any case, a week went by and the gravity was down to 1.016 at 60 degrees. So, time to bottle!

I transferred the beer into my bottling bucket, and stirred in 3/4 cup of priming sugar that had been boiled in 2 cups of water. The end result was 7 22-oz. bottles, 7 18-oz. bottles, and 33-12 oz. bottles. Not bad at all! And the taste is pretty good, too (guess the vigorous fermentation isn't a bad thing in the end). Estimated a.b.v. is 3.7%.

Muntons Nut Brown Ale

September is a desperate time for me. All of my home brew from the previous brewing season is gone. And it's still too hot to do much in the way of new brews. . .the warm temperatures (and fact that I am unwilling to run the air conditioning all day) mean a potential for off-flavors, unintended fruity aromas, and the like. Spending $40 and many hours of careful craft-brewing just don't seem worth it if the end product isn't up to par.

Thankfully, there are some quick-and-easy kits out there! Last year I tried Coopers Irish Stout and was quite pleased with the results. So, it seemed like a good idea to try another kit. This time, it was Muntons Nut Brown Ale (from their Connoisseurs Range product line). The kit was cheap (only $21 from Vanguard Home Brew, plus another $10 for three pounds of amber malt DME), and promised to be a fast brew session.

The kit itself comprised a 1.8 kg can of hopped liquid malt extract, along with a packet of yeast. I soaked the can in a bath of hot water (to loosen up the extract). Meanwhile, I boiled up a few liters of water with the DME. I turned off the heat and added the hopped LME, and then added all of this to my fermenter. Then, I topped it up to around 5 gallons (with cold water). Unfortunately, the temperature was still too hot to pitch the yeast (90 degrees or more), so I sanitized some gallon freezer bags, put ice packs in them, and then let them soak in the wort to cool the whole mess down. Once it reached 84 degrees, I removed the ice packs and pitched the yeast. In addition to the mystery default yeast that came in the package, I also added a packet of Nottingham yeast that had been sitting in the fridge since last season. Not elegant, but it worked. During fermentation, the average temperature in the bucket was around 80 degrees!

I let it ferment for one week (from Sept. 2 to Sept. 9), and then bottled on Sept. 9 with 3/4 cup of corn sugar boiled in 2 cups of water. The original gravity was 1.050, and the final gravity was 1.012 (meaning an a.b.v. of 5.0%). I ended up with 23 18 oz. bottles, 6 22 oz. bottles, and 9 12 oz. bottles.

Despite the simple nature of the brew and the high temperature fermentation, I'm pretty pleased with the results. The taste (three weeks after bottling) is pretty clean, with a fairly malty aroma but not quite as malty taste. It's not too bitter, so the brew ends up as something you can enjoy for quite awhile without blasting the taste buds. The head is adequate, but not insanely great. And finally, it's way cheaper than buying a nut brown at the store. Just based on the malts and yeast, I only spent around $33 for the equivalent of 54 12-oz. bottles of beer. That works out to around $3.89 for a six-pack! Of course, cost isn't why I do this, but it's still nice to know I'm not overpaying.