Pale Ale Brew Day
Guess what today is!? BREW DAY!
I woke up this morning, retrieved some used glassware from a lab getting rid of stuff, reorganized my brewsment (brew basement – it’s a merd), charged my new CO2 tank, cleaned my keg lines, bought a barb connector I was missing, and NOW I get to brew. What a Saturday.
Me and my friend Manofsteele are brewing two batches of beer today, both American Pale Ales. We’re sticking with our hopheadedness today – modifying some basic Papazian recipes to add either more bittering hops or aroma hops.
Manofsteele is a new homebrew convert – he got into craft beer while we were in school together, and your could say we’ve “grown up together” with beer. So lately I’ve sold him a “starter kit” to step his homebrew game up from an unsuccessful attempt at Mr. Beer. This included his 5gal pot, hydrometer, tubing, glass carboy and all the fittings, racking cane, and other little equipments.
He loves himself his hops. Stone Ruination, Hoptimus Prime, and any big double/triple/impossible IPA is his game. He wants hop-scented candles in his room. He would use a Chinook cologne if they made it. So when trying to introduce him to real homebrewing with an easy recipe, of course he wanted to modify the bill to add “more hops.” But where to add them?
Generally, adding hops in the beginning of the boil will add more bitterness to your brew. Late addition hops will add more aroma. Hops that are added in a dry-hop (secondary hopping after primary fermentation) fashion dominate the aroma. This is a GENERAL rule, since different hops added at different times will affect your beer differently. Confused? Stressed out? Have a homebrew, then go talk to your homebrew shop locally. They’ll be more than happy to take you through all the knowledge they have. Homebrewers love to dork out on customers.
So we brew these two great beers (with hope). The recipes are posted on the log, and pictures will be attached below for your viewbrew pleasure.