New Years Brewing (2)

Over Thanksgiving weekend I volunteered to provide two kegs of beer for a New Years party. I originally set upon making two different recipes: something light and drinkable, like a cream ale, and something maltier, like a brown ale. Fate, it seems, decided otherwise.

During my last visit to the Twin Cities some friends and I stopped at Northern Brewer to pick up recipe supplies. Unfortunately I forgot both recipes at my friend's apartment. Forced to improvise I set upon using two of NB's all-grain recipe kits, one for cream ale, and by complete happenstance, one for "The Innkeeper."

Why "The Innkeeper?" Two reasons. First, it uses a Wyeast Private Very Special Strain (VSS) called West Yorkshire Ale (1469). From Wyeast:

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.

Attenuation 67-71%
Alc. Tolerance 9%
Flocculation high
Temperature Range 64-72°F (18-22°C)

Second, as an ale (and an English ale at that), this beer has a quick turn around from brewing to serving. In fact, I brewed this beer December 20, 2008, kegged it Dec. 28, and served it New Year's Eve.

This beer received rave reviews from everyone at the New Year's party. One reported comment was: "Claussen brews way better beer than I do." It's all subjective but it was nice to hear it.

Ingredients

Quantity	SKU	UOM
0.25	Crystal Malt - 150°L (Briess)	lbs.
6	Golden Promise	lbs.
1	Granulated Sugar	lbs.
1	Salt - NaCL	tsp.
3	Gypsum - Calcium sulfate	tsp.
1	Wyeast 1469 - West Yorkshire Ale (VSS)	Pkg.
1	Irish Moss	tsp.

Hops

Quantity	SKU	UOM	BoilTime	AlphaAcid	HBU
1	Fuggles	oz.	65	0.046	19.034
1	Goldings	oz.	50	0.054	22.345
1	Styrian Goldings	oz.	5	0.048	5.149

12/20/2008
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Altered mash water to match that of Burton-upon-Trent
Single infusion mash.
Heated 2.11 gallons H20 to 164°F, poured water into tun, added grain. Bed stabilized at 153°F (ideal temp). Ratio was 1.35 qts/lb. Let mash for 60 minutes.

In meantime heated 2.875 gal water to 178°F.

Vorlauf and collected first runnings. Added sparge water, stired bed, and let rest for 10 minutes.

After ten minutes, vorlauf and collect second runnings. Total collected: 4.5 gallons. Topped up to 5 gal. Brought to a boil and added sugar and hops at prescribed times.

Left cool overnight.

12/21/2008
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Transferred to primary. Wort volume appx 3.5 gallons.

12/29/2008
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Kegged at 25 PSI

12/31/2008
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Served at 5 PSI...it's a hit!