|Photo courtesy of @BrewerWible|
We kicked around a few ideas including playing with "capping the mash" with dark malts for low/no roast but lots of color, and some single hop ideas but couldn't decide which hop to try out. We wanted to use something fairly new to brewing, or something unique that none of us had ever used before. As fate would have it, this tweet popped up in my feed, Azacca it is.
I first heard of Azacca (ADHA 483) while having Victory's Hop Ranch, which is brewed using Mosaic and Azacca resulting in a highly aromatic tropical delicious beer. Aside from that none of us had any experience with Azacca at all, but from the description its seemed like something that I would enjoy using in my brewing. Via Bear-Flavored.com
Azacca (ADHA 483)So a tropical/fruity hop sounds much of the same for me huh, and John for that matter, well yea it is but I likes what I likes. The grain bill, however, is really where John and I started to get out of our comfort zone, we both tend to favor a simpler bill where Sean seems to have a deft hand at blending malts, as shown in his Ryeghteous Brown Ale. When discussing the grain bill via email I like how Sean described what we would be going for "I'd like it to almost fool the drinker, to thinking by color and appearance it's a stronger beer.".
AA Range: 14 - 16%
Total Oil: 1.8 ml/100g
Characteristics: Fresh citrus, tangerine, mango, grapefruit, piney, spicy, pineapple.
|Delicious Hot Scotchy's on brew evening, the biscuit malt paired amazingly.|
Thanks to Sean for the delicious whiskey, the name escapes me.
We chose to go with mostly base 2-row, a touch of Biscuit, some light Crystal 20L and a little bit of Roasted Barley...in the Whirlpool. *Screeching Breaks* For real? For real. I was a little hesitant myself but we tossed 9oz right into my stainless hop spider at ~180F and it worked very well, the color really changed dramatically as we whirlpooled for some time. We had concerns for all the normal reasons, lacto/wild yeast on the grains not being boiled, astringency, etc but we threw caution to the wind in the name of experimentation. Come on, much worse could happen on a given brewday, no?
We each fermented our own 5+ gallons with a different yeast strain, I used S04 as I've been known to do, Sean went with ECY10 Old Newark Ale, and John used TYB Vermont Ale (Conan) as he is known to do on his hoppy ales. We all fermented in the low to mid 60s for the same length of time, and dry hopped for the same length of time using our own methods. Its amazing the difference in how we all do such small things, not huge differences but all 3 of us have our own dry hopping techniques.
|Pre Dry hops, after racking to the keg. Beautiful color.|
Binford Pale Ale Tasting Notes: 6/2/2014
Binford Pale-Amberish Ale
Brew day: 4/10/2014
Boil Size: 19.50 gal
Post Boil Volume: 17.75 gal
Batch Size (fermenter): 17.00 gal
Bottling Volume: ~16.50 gal
Estimated OG: 1.055 SG
Measured OG: 1.054 SG
Measured FG: 1.014 SG (on my S04 batch)
Estimated Color: 10.9 SRM
Estimated IBU: 55 IBUs
Brewhouse Efficiency: 67.00 %
Boil Time: 75 Minutes
89.0% - 32lbs 12oz - CMC Superior Pale Ale Malt (3.1 SRM)
5.4% - 2lbs - Biscuit (23 SRM)
4.1% - 1lb 8oz - Crystal 20L
1.5% - 9oz - Roasted Barley (300 SRM)
Boil: 60min - 1.00 oz Warrior [15.00 %] - 16.9 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil: 10min - 4.00 oz Azacca [14.86 %] - 24.3 IBUs
Boil: 5min - 4.00 oz Azacca [14.86 %] - 13.4 IBUs
30 Minute Whirlpool 180f - 6.00 oz Azacca [14.86 %] - 0 IBUs -
20 Minute Whirlpool 145f - 6.00 oz Azacca [14.86 %] - 0 IBUs
Dry Hop: 5 days - 12.00 oz Azacca [14.86 %] (4.00oz /each brewers 5 gallon batch)
Ed - 200ml of Safale S-04 Slurry from HopWards - into 500ml starter to wake it up
Sean- ECY10 Old Newark Ale
John - TYB Vermont Ale
Sacch rest - 60 min @ 150.0 F (this was the target)
Fly Sparge 12.50 gallons 170f
Misc: 45 seconds of pure O2. Filtered Philadelphia Tap water.
Notes: I took no notes!