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08-02-2017, 07:44
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/02/lets-brew-wednesday-1874-cain-xxx.html)
What can I say? I’m rowing away in the writing gallery like crazy. Not much time for posts. Can’t waste words. Saving for book.
I’ll leave it to Kristen . . . . .
https://1.bp.blogspot.com/-RtstWdfBqwI/WJoPzDLZ3RI/AAAAAAAAbZU/1jyCD33jMr86LnBdnDquXla14UGnNcFQgCLcB/s640/Cain_1874_XXX.jpg (https://1.bp.blogspot.com/-RtstWdfBqwI/WJoPzDLZ3RI/AAAAAAAAbZU/1jyCD33jMr86LnBdnDquXla14UGnNcFQgCLcB/s1600/Cain_1874_XXX.jpg)
Kristen’s Version:
Notes: So we go from something super easy, refreshing, quaffable and easy going to this big bastard. It’s not so much that its big, though nearly 7% isn’t ‘small’, it’s the huge amounts of hops that go into this big fella. To me, something that’s perfect to go right next to that watery IPA we did last week.
Malt: Two malts. English pale and some brown malt. Even though only a small amount, the brown malt lends a lot of character to this sucker. Seriously, don’t leave it out. I really like the Fawcett stuff. Concerto malt is super malty if you can get it. If not some MCI pale would do wonders, or any type of Maris is great too. All that said, Canada Malting Pale malt is a take on English pale malt so if you haven’t ever used their stuff, you really should be. Play around and pick something neat.
Hops: This beer will be entirely different if you use high alpha hops over low alpha ones. First Gold or Brewer’s Gold would go swimmingly although are getting up there a bit. Why not play around with some of the newer Czech or German varieties? Kazbek’s are super bright, as well as some Hallertauer Melon or Blanc? Oh, man, a nice combo of NZ Wakatu, Riwaka and Motueka would really bring all that squishy fruit to this. Basically, make sure they are fresh, have some fun, keep the garlic chives out please.
Yeast: A nice English yeast will do nicely. Whatever your favorite house strain is, or play around with something new. Just make sure it’s healthy.
Cask: Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.
More... (http://barclayperkins.blogspot.com/2017/02/lets-brew-wednesday-1874-cain-xxx.html)
What can I say? I’m rowing away in the writing gallery like crazy. Not much time for posts. Can’t waste words. Saving for book.
I’ll leave it to Kristen . . . . .
https://1.bp.blogspot.com/-RtstWdfBqwI/WJoPzDLZ3RI/AAAAAAAAbZU/1jyCD33jMr86LnBdnDquXla14UGnNcFQgCLcB/s640/Cain_1874_XXX.jpg (https://1.bp.blogspot.com/-RtstWdfBqwI/WJoPzDLZ3RI/AAAAAAAAbZU/1jyCD33jMr86LnBdnDquXla14UGnNcFQgCLcB/s1600/Cain_1874_XXX.jpg)
Kristen’s Version:
Notes: So we go from something super easy, refreshing, quaffable and easy going to this big bastard. It’s not so much that its big, though nearly 7% isn’t ‘small’, it’s the huge amounts of hops that go into this big fella. To me, something that’s perfect to go right next to that watery IPA we did last week.
Malt: Two malts. English pale and some brown malt. Even though only a small amount, the brown malt lends a lot of character to this sucker. Seriously, don’t leave it out. I really like the Fawcett stuff. Concerto malt is super malty if you can get it. If not some MCI pale would do wonders, or any type of Maris is great too. All that said, Canada Malting Pale malt is a take on English pale malt so if you haven’t ever used their stuff, you really should be. Play around and pick something neat.
Hops: This beer will be entirely different if you use high alpha hops over low alpha ones. First Gold or Brewer’s Gold would go swimmingly although are getting up there a bit. Why not play around with some of the newer Czech or German varieties? Kazbek’s are super bright, as well as some Hallertauer Melon or Blanc? Oh, man, a nice combo of NZ Wakatu, Riwaka and Motueka would really bring all that squishy fruit to this. Basically, make sure they are fresh, have some fun, keep the garlic chives out please.
Yeast: A nice English yeast will do nicely. Whatever your favorite house strain is, or play around with something new. Just make sure it’s healthy.
Cask: Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.
More... (http://barclayperkins.blogspot.com/2017/02/lets-brew-wednesday-1874-cain-xxx.html)