Black Cat Moan

[Parp]

Did this today.

Sorry, no piccies as I had the little ones wailing/running around.

Using BeerAlchemy, I reckoned on getting a 1054, 5.5% abv brew.

Somehow I've fallen short by 5 points on the OG.

The only two things that've changed from my norm are ;

a) it's a dark++ beer.

b) I used filtered tap water, not bottles.

I've not bothered tinkering with pH as yet - I think I will after this.


It's a 10 litre bottling run;

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 1.650 kg
UK Amber Malt 0.245 kg
UK Brown Malt 0.245 kg
German Carafa III 0.240 kg
UK Flaked Oats 0.175 kg
UK Medium Crystal 0.125 kg


Hops
Variety Alpha Amount IBU Form When
US Crystal 4.9 % 13 g 10.1 Loose Whole Hops In Mash
US Crystal 4.9 % 16 g 18.1 Loose Whole Hops First Wort Hopped
US Crystal 4.9 % 13 g 6.7 Loose Whole Hops 15 Min From End
US Crystal 4.9 % 9 g 0.0 Loose Whole Hops At turn off


Other Ingredients
Ingredient Amount When
Protafloc 4 g In Boil


Yeast
DCL US-05 (formerly US-56) SafAle

http://open.spotify.com/track/4Uh4oFzPmnmdVYQo9WDfbu

[Parp]

What a bugger!

This brew REEKS of the crystal hops.

Whenever I've done pale brews to try and showcase hops, the waft from them hasnt been nearly as pronounced.
In fact, most hop aroma, and most of the flavour has fallen by the wayside by the end of fermentation in my pale brews.
Dry hopping was my only saviour.

Watch this brew have uber hop character when it's supposed to be subdued.

PARP!

[tomU]

If you didnt want big hop presence why did you hop at flame out? I did a stout with loads of cascade, centennial and amarillo with a dry hop and that had massive C-hop character - I love it. Confuses the hell out of people when you give them a glass of it....

[Parp]

That's what I was going for, a slight hop note on the nose with both malt and hop on the palate.

I'll have to see what it eventually turns out like, but it seems to have more nose than most of my pale's. (albeit a very early analysis)

The hydrometer sample had a wonderful "new world" twist to it

[tomU]

Sounds good. Don't forget that a few weeks in the cellar will mellow out the hoppiness a bit anyway.
By the way have you tried doing a pale ale with crystal hops? It could be that they are very aromatic and the answer to your hop aroma problems

[Parp]

I've had a quick search, and most posts/articles seem to point to Crystal hops being on the mild side.

The software I use, Steve Flack's brilliant "BeerAlchemy" suggests the following ;

Viewed as the most pungent of the new triploid Hallertau family of hops

The smell out of the bag and in the wort is amazing though, and seems to carry well, fading less than other hops might.

I'll try a pale next, using a similar hop regime - mash/fwh/late/steep.

I had fancied making a smokey pale bitter as a bit of a wildcard brew, using 500g of rauchmalz as part of the grain bill for a 10l bottling run.
I may incorporate them in that

[tomU]

Smokey pale sounds interesting - I've had a commercial example - the November special from Mighty Oak Brewery a couple of years ago - the smoke in that was definitely overpowering and killed the hops. I made 10l of smoked wheatbeer last year and used 500g Rauchmalt with 1kg pale and 1kg wheat malt - the smoke was quite subtle but definitely there, so I'd agree with that amount.

I might have to make Crystal next on my hops to try list...

[Parp]

Brewdog did an smokey 8% pale brew last year.

My tired brain won't let me find the name of it at the moment

It could have been scottish peat smoked malt in that though. The smokey effect was quite profound, but even at 8% it was very palatable and moreish!

I'll also use filtered tap water this time, to see if it was the untreated asda/morrison water masking my hoppiness.

[Parp]

This had all but finished fermenting after about 48 hrs, so since wednesday its been holding light pressure against the airlock.

This seems a bit quick for this yeast/gravity combo.

I'm going to take a hydrometer sample this morning.

I might get this bottled on monday for a fast turnaround.
It'll have been in the fermenter for 7 days only. I was hoping to get it "young"-drinkable by May 17th.

Anyone reckon its to early to bottle?

Cheers

[tomU]

If its attenuated fully and the yeast's dropped out well then bottle it. I find a little longer works best with US-05 - if you get too much yeast in the bottle its a PITA to pour, but if its flocced well then you wont have a problem.

Let us know if the Crystal aroma is still as prominent in the hydro sample

[Parp]

Sorry for the late reply, I've been out all day with the family so I haven't had a chance to post.

The Hydro sample read 1012, which I'd reckon for the starting gravity and the wort makeup, is about right.

Unfortunately, the Crystal pong has mostly gone to the Angels. There is still some evidence on the nose and a good amount on the palate.
Maybe mash hopping was worth it? I dunno.

The Carafa 3 is very subtle compared to roast barley or black malt. So much so that, I'm pondering on how to classify it...

It ticks all of the boxes for a US Stout, however, it seems more like a porter or an uber dark brown ale.
But I don't suppose people will be bothered that much with a name

**Edit - it was quite clear as well (as much as one can discern from such a dark brew), showing a deep, deep red hue.