You’d think I’d remember to take pictures of my homebrew
I used to better about it, that’s for sure. Then again, when homebrewing meets parenting, I can live with forgetting to take some pictures of this latest batch. As this beer was brewed with a fair bit of coriander seed, this photo of some coriander seeds should suffice:
I managed to brew Majic Apricot Pale Ale one day and Lovntheyarden the next. Given this is my third homebrew session since Connor was born at the end of 2011, I’d say I’m doing all right. (The third beer was the first brewed, Jodie’s 2012 birthday beer: Jet Scharzweiss Ale.)
The waiting list
This homebrew has been on my brew list for about 3 years now. When I first read about it, in Charlie Papazian’s Microbrewed Adventures
Still, damn good.
Homebrew recipe: Lovntheyarden Brown Wheat Ale
From the label: “Enjoy summer… however you want”
Source/Based off Frog & Rosbif’s Brown Wheat Coriander Ale. Papazian, Charlie, Microbrewed Adventures: A Lupulin Filled Journey to the Heart and Flavor of the World’s Great Craft Beers
Stats
- Brew Date: Mon., June 25, 2012
- Initial Gravity Reading (O.G.): 1.062
- Secondary Fermentation Date: n/a
- Final Gravity Reading (F.G.): 1.018
- Alcohol: 5.7%
- Open Date: Jul. 20, 2012
Bottling
Bottling Date: Mon., July 9, 2012
Bottling Counts:
- 12 oz.: 28
- Flip-top: 1
- 22 oz.: 12
Approximate Target Values
Per original recipe, may vary due to alterations
- Target Original Gravity: 1.049 (12.5 B)
- Approx. Final Gravity: 1.014 (3.5 B)
- IBU: Approx. 24
- Approx. Color: 15 SRM (30 EBC)
- Alcohol: 5% ABV
Ingredients
All ingredients from Falling Sky, Eugene, OR
- 12 oz. crystal malt from (40-L)
- 4 lbs. light dried malt extract
- 2 lbs. dried wheat extract
- 4 oz. chocolate malt
- @60 minute boil 1-1/4 oz. Fuggles @ 6.7
- @60 minute boil 1/2 oz. Cascades
- @30 minute boil 1/2 oz. Fuggles @ 6.7
- @15 minute boil 1/2 oz. Fuggles @ 6.7
- @15 minute 1/2 tsp. Irish moss
- 1.25 oz. crushed coriander seeds (3/4 oz. at boil, 0.5 oz. for steeping later)
- 1469 W. Yorkshire Ale Yeast
- @ bottling: 1-1/4c. dried malt extract
A quick note about that yeast
The lads at Falling Sky recommended the Wyeast 1469 W. Yorkshire Ale Yeast, and I’m glad I listened. Here’s how Wyeast describes this strain:
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
I’d have to agree. I’ve used this yeast with 2 beers now. In both the malt character is more forward, and balances better with the hops. I’ll be using this yeast more often.
Brewing & Fermentation
Place crushed grains in 2.5 gallons of 150-160ºF water and let steep for 30 minutes. Strain out and sparge with ~2 quarts hot water. Bring to a boil, while adding malt extract and 60-minute hops.
Clean/sanitize carboy and other equipment during this time. Add 1 gallon cold water to sanitized carboy. At 30 minute mark add 30-minute hops. At 45 minute mark, add Irish moss and 15-minute hops. At 10 minute mark, add 3/4 oz. crushed coriander seeds.
Remove from heat and cool wort to 90-100ºF.
Strain wort into carboy, sparging through hops. Add cold water until total amount of liquid in carboy is 5 gallons. Shake to aerate. Take a sample for initial gravity reading.
When wort temperature is between 68-76ºF, pitch yeast. Cap carboy and set in a warm, quiet place.
Ferment at approx. 72 degrees F for 3-30 days. Add 1/2 oz. crushed coriander seeds and steep at least 10 days. Bottle with DME solution. Age one month.
Notes
Mon. 7/9/12: Bottling day! Good coriander aroma, but expecting more coriander flavor. Green cap. May get more coriander as it ages?
Subsequent tastings, the coriander doesn’t come through as much as I’d like. Definitely needed either or both: 1) more crushing 2) longer steep in carboy.
Nonetheless, a refreshing summer beer. Malt and hops balance well, and just enough hop comes through for refreshing flavor. Crediting much of the flavor balance to the 1459 Yorkshire yeast; between this beer and the Majic Apricot Pale Ale, it does seem to encourage a good balance of malt and hops.