Freezer Cleaning Hazy IPA

Tis the time of year to clear those freezer out of 2017 hop crop and buy up some new stock for the coming year. Got some decent ones left so I tried to make some good pairings while being heavy on Cashmere. I’m sure it will be interesting, not sure if it will be good. 🙂

OG – 1.061
FG – 1.012
ABV – 6.5%

2-Row – 10.5 lbs.
Flaked Oats – 1.5 lbs.
White Wheat – 1.5 lbs.

Mosaic – 1 oz. @ 15
Cashmere – 3 oz. @ End (40 min whirlpool)
Citra – 1.25 oz. @ End (40 min whirlpool)
Mosaic – 0.5 oz. @ End (40 min whirlpool)

DRY HOP #1 (after 2-3 days of fermentation)
Cashmere – 4 oz.
Nelson – 1 oz.
Amarillo – 1 oz.

DRY HOP #2 (end of fermentation – for 5 days)
Cashmere – 4 oz.
Nelson – 1 oz.
Amarillo – 1 oz.

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Bleak Midwinter Dark Lager

With the rest of the Pilgrimage yeast I scored from Imperial Yeast, I thought I would do something that is more suited to the season. This beer should be ready to drink at Christmas and should hit all the right roasty, delicious notes.

OG – 1.057
FG – 1.014
ABV – 5.7%
IBU – 20

7.5 lbs. Pilsner
1.0 lbs. Victory
1.0 lbs. Caramunich I
1.0 lbs. Flaked Oats
12 oz. Chocolate

0.4 oz. Magnum @ 60
1 oz. Czech Saaz @ 15

Imperial Pilgrimage (2L starter)

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Back in September I visited Imperial Yeast as they told me that if I swung by they would give me their “Pilgrimage” yeast strain which they don’t currently sell to homebrewers. Thought to be the Andech’s strain, there are some breweries around town like Baerlic who use it as their house lager strain. I’ve really enjoyed what they’ve made with it so I contacted them to see if they were planning on selling it. I stopped by and was taken on a tour through their facility and then generously given a number of packs of the yeast and a Imperial Yeast hat! I was blown away by their generosity and impressed with their operation. In any case, I’ve been dying to brew a beer with this and given the source, a simple Helles seemed to be the way to go! Looking forward to trying this one soon.

OG – 1.052
FG – 1.012
ABV – 5.3%
IBU – 20

Weyermann German Pils – 9.5 lbs.

0.30 oz. Perle (6.4%) @ 60
0.50 oz. Perle (6.4%) @ 45
0.75 oz. Tettnang (3.7%) @ 10

Imperial Pilgrimage

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Private Island IPA

I’m about to set out to do what is very rare these days. I’m going to brew a non-hazy IPA. I barely even remember what those taste like anymore. I hope it will exhibit some of the same soft bitterness and “juicy” character but all in a package that is clear and clean. Just a little bit of Pale malt left so I’m using that in conjunction with a bag of Weyermann pils malt I’ve got laying around.

OG – 1.063
FG – 1.013
ABV – 6.7%
IBU – Who knows.

German Pils – 8.5 lbs.
2-Row Pale – 2.5 lbs.
Munich 10 – 12 oz.
C-15 – 12 oz.

Magnum – 0.25 oz. @ FWH
Mosaic – 2 oz. @ whirlpool (30 min)
Amarillo – 2 oz. @ whirlpool (30 min)
Nelson – 1 oz. @ whirlpool (30 min)
Galaxy – 1 oz. @ whirlpool (30 min)
Mosaic – 2 oz. @ dry hop
Amarillo – 2 oz. @ dry hop
Nelson – 1 oz. @ dry hop
Galaxy – 1 oz. @ dry hop

Imperial Flagship – 1L starter

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Fix & Co. Preprohibition Lager

In my small hometown of El Paso, IL of around 3,000 people, I have recently discovered that there was a preprohibition brewery for a short time called Fix & Co. Brewing. I haven’t been able to dig up a lot of information about this brewery other than the founder/owner was a man named Jacob Fix. I even contacted the local historical society who did some research, however it sounds like what it comes down to is that people didn’t like their beer that much. 🙂

Regardless, in honor of a brewery in my hometown I wanted to brew a Preprohibition lager that people DO like. I brewed a cream ale with 6-row and Cluster a while back and didn’t love how it turned out. It’s alright, but doesn’t have the crispness that I was looking for. This time I decided to create a simple beer with some fairly traditional ingredients and a yeast strain that will probably create a better finished product.

OG – 1.053
FG – 1.012
ABV – 5.5%
IBU – 41

German Pils – 9 lbs.
Flaked Corn – 1 lbs.
Acidulated – 4 oz.

Magnum – 0.5 oz. @ 60
Sterling – 1 oz. @ 15
Sterling – 1 oz. @ 5
Hersbrucker – 2 oz. @ End

Imperial Yeast L05 Cable Car

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ABC Hazy Pale

The keg of my last hazy beer is almost gone so it’s probably past due to get another one going. I had a bag of Cashmere and Belma from last hop season that I haven’t touched yet and though mixing it with Azacca would be a good combo as Azacca seems to find it’s way in a ton of hazy beers. I think it’s the primary one in Fort George City of Dreams. Wanted something a little lower alcohol and sessionable than the last one. I went down on the percentage of wheat and oats. I also didn’t use any hops before flameout which I’ve never done before. I kept it to three hopstand additions and then will have two dry hops. Will be interesting to see what the bitterness of this beer will be.

OG – 1.051
FG – 1.012
ABV – 5.2%
IBU – ?

2-Row Pale – 8.5 lbs.
White Wheat – 1.0 lb.
Flaked Oats – 1.0 lb.

-40 Hopstand
1 oz. Azacca (11.6%)
1 oz. Belma (10.6%)
1 oz. Cashmere (7.6%)

-30 Hopstand
0.75 oz. Azacca
0.75 oz. Belma
0.75 oz. Cashmere

-20 Hopstand
0.5 oz. Azacca
0.5 oz. Belma
0.5 oz. Cashmere

Dry hop #1 (Day 2 of fermentation)
0.5 oz. Azacca
0.5 oz. Belma
0.5 oz. Cashmere

Dry hop #2 (Fermentation complete)
1 oz. Azacca
1 oz. Belma
1 oz. Cashmere

Imperial Juice

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Cream Ale

I wanted to get at least one more low ABV summer thirst-quencher in before the heat ends. I picked up a can of Bend Brewing’s Camp Beer not long ago. It’s a 4% cream ale and it is fantastic which is what inspired this brew. Cream ales can be hit and miss. Not a ton of craft breweries make them. Baerlic used to make one called Cavalier. Not sure if they do that seasonally still.. Pelican has their Kiwanda. Migration has Clem’s Cream Ale. But largely it’s not a popular style right now. I wanted to make a more historic cream ale (if that’s possible). At least use the main ingredients that brewers used in pre-prohibition America like 6-Row malt and Cluster hops. So here goes!

OG – 1.038
FG – 1.006
ABV – 4.2%
IBU – 20
SRM – 2.6

6-Row – 6 lbs. (80%)
Flaked Corn – 1 lbs. 13.3%)
Corn Sugar – 8 oz. (added @ 5 minutes) (6.7%)

Cluster – 0.5 oz. @ 60
Willamette – 1 oz. @ 10
Cluster – 0.5 oz. @ End

Imperial Independence – fermented @ 62.

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