Pale Ale

Holman #13

For this edition on the Holman House Pale ale I cleaned out some older hops from the freezer and using the grist I’ve really grown fond of in the last few hoppy beers. In the boil I used Belma, Cascade, Simcoe and a little bit of Nugget. I’m thinking the combo of strawberry/melon (from Belma), grapefruit (from Cascade), Fruity/Pine (Simcoe) and Spicy/Earthy/Dank (Nugget) will yield a well-rounded and interesting hop profile. An equal blend of Simcoe/Mosiac/Comet will be used to give a mix of Tropical Fruit/Pine/Dank and complement the flavors used from the hops added to the boil. The big change for this batch is moving away from Wyeast 1318, as my LHBS was out, and subbed in Imperial A01 – House yeast. I believe that yeast is the equivalent to Wyeast 1098 – British Ale. I’ve been wanting to experiment a little bit more with yeast strains in my hoppy beers so this will give a good comparison to the 1318 which I’ve really been enjoying as of late. I know a few commercial breweries use 1098 for their hoppy beers so I’m confident this will turn out well. This yeast does seem to flocculate out a bit better than 1318 so it might be a little less hazy some previous brews, but I personally don’t mind the haze.

OG: 1.050
FG: 1.008
ABV: 5.4%
Mash: 150 (15 min.), 152 (35 min.)
Boil: 75 min.

Water Profile:

Ca: 78
Mg: 1
Na: 4
So4: 99
Cl: 65
BiCarbonate: 15
Mash pH: 5.3

52.4% Pilsner Malt*
15.3% Flaked Oats
15.3% Red Wheat Malt
8.7% NW Pale Ale
5.5% Carapils
2.7% Acidulated Malt

0.25 oz Belma (11.3%) 60 min.
0.75 oz Cascade (7.0%) 10 min.
2.00 oz Belma (11.3%) 0 min.
1.75 oz Cascade (7.0%) 0 min.
1.00 oz Nugget (15.1%) 0 min.
2.50 oz Simcoe (13.6%) 0 min.
2.00 oz Simcoe (13.6%) Dry Hop
2.00 oz Mosaic (12.3%) Dry Hop
2.00 oz Comet (8.7%) Dry Hop

Imperial A01 – House

*50/50 blend for Best Pils and Breiss Pilsen malt.

Yeast pitched from can at 65 deg. and fermentation held at 68 until krausen fell (about 3.5 days). Dry hopped on day 4 and moved temp up to 70. Will hold here until the cold crash prior to kegging.

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This is my 4th batch using Imperial yeast and so far I’m a little torn on it. The ales (no starter) seem to attenuate a little less than similar Wyeast strains and pitching from the can is kind of a pain. I like not having to make a starter and there are a lot of interesting strains offered. I think I’m going to stick with Wyeast as my go to vendor but this is a good option if I don’t have time to make a starter.

Kegged on 10.24, finished super dry at 1.008. This is surprising since usually I seem to get a little less attenuation. Sample tasted hoppy and looked great. If this strain isn’t as sensitive to darkening from oxidation then I might look to switch it out for hoppy ales.

Tasting Notes – 11.21.16

Aroma: Citrus and tropical fruit with a little dankness in the nose.

Appearance: Hazy golden yellow with a nice white head. Beautiful color.

Taste: Interesting mix of tropical fruit, berries, citrus, dank and earthiness. No bitterness at all and finishes clean and crisp. Complex mix of hop flavors with none really being dominant but very pleasant.

Mouthfeel: Medium with medium carbonation.

Overall: Like how this one turned out. The mouthfeel is a little different with this yeast strain, but not so much unless you are drinking a London III beer side by side. Limiting the dryness would help in the respect a little bit. Hops are complex and very fresh and is a super easy to drink beer. Color is great and there hasn’t been any darkening yet as there is with the London III strain so I’m going to experiment more with this and other strains on more hoppy ales in the future. I’ll be taking a growler or two of this beer over to Thanksgiving dinner and hopefully it will be well received. Cheers!

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