Glass Mountain American Lager

American Lager

Recipe:

5 lbs Rahr 6-row
2 lbs flaked maize
2 lbs flacked rice
.5 oz hallertau mittelfruh (60 min)
.25 oz hallertau mittelfruh (15 min)
2 packs Diamond lager yeast (1 per 3 gallon carboy)
Came in just under expected OG at 1.044

Brew date: 12/10/22
Chilled to 60F, pitched yeast and moved to 50F chest freezer.

12/15: increased chest freezer temp to 55F to finish primary fermentation and move towards diacetyl rest

12/16: increased chest freezer temp setting to 65F for diacetyl rest

12/17: moved out of chest freezer into room in the mid to upper 60s to finish diacetyl rest

12/20: Gravity reading 1.006, lower than expected but not too low. Taste is pleasant and mild with some light corn and grain character but is also a little more fruity and flavorful than expected, possibly due to the diacetyl rest being too early/warm/long or the late hop addition coming through more than anticipated. Hopefully it cleans up and loses some of that character during the lagering period. No diacetyl detected so it was moved to the chest freezer currently set to 55F. I plan to lower temperatures further over the next few weeks once the other beer (a 100% cherrywood smoked lager) currently fermenting in there finishes primary fermentation.

12/23/22: began lowering temperatures by 5 degrees

12/25/22: lowered to 32F. Will stay at this temperature for a few days before kegging.

12/29/22: Racked both carboys into a single 5 gallon keg and harvested yeast. Keg was placed in chest freezer at 32F and 30 PSI to burst carbonate overnight. Flavor is still a bit fruitier than intended and has a touch of sulfur but not bad.

1/12/23: tasting notes

Appearance: pale and bubbly, maybe just a touch darker than I would expect for the style but that might have more to do with the clarity being less than crystal clear. If I brew this style in the future I’ll need to either add gelatin or use another means to clarify it. Head is big, fluffy, and white initially and quickly fades to a small layer that leaves nice lacing.

Smell: Smell isn’t very strong, especially when initially pouring in the low 30s. Some light sweet graininess that seems malty without much noticeable corn or rice character. There is a slight cider and pomme fruitiness with just a whisper of herbal character. Apple aroma increases significantly as it warms up giving more green apple (probably acetaldehyde).

Taste: Like the smell (and as expected) the flavors are subtle. Sweet and subtly grainy malt dominates with a slightly herbal and earthy character in the middle and a very light bitterness on the finish. Some light apple like fruitiness shows more as it warms, possibly acetaldehyde but possibly yeast derived ester fruitiness due to the diacetyl rest occurring earlier and warmer than it should have. The fruitiness increases as it warms but so do the grainy and herbal characters to keep it from overwhelming.

Mouthfeel: This may be the area this beer is most off from the style as it feels more full bodied and round than I would expect. The beer is fairly highly carbonated though I was having some foam issues initially and have lowered the CO2, but even with the high carbonation it feels surprisingly full and rounded on the palate. If I was to brew this again I would likely mash lower and use a different yeast.

Overall: I’m really enjoying this beer for what it is. In some ways it feels between an American Lager and a German Helles, perhaps due to the Hallertau hops and use of German yeast. The rice and corn (and 6-row) don’t stand out as obvious ingredients to my palette but I wonder if others would be able to tell it apart from a beer made entirely with Pilsner malt. If I were to try brewing this style again I would make a number of changes but this recipe delivered an enjoyable, if flawed, beer.

1/28/23: Keg kicked less than a month after packaging. It was pretty enjoyable and easy drinking and with a few parties at the house this one went very quickly. Not a style I'm dying to brew again but something I'll probably come back to in the future and aim to brew more to style.

Summer/Sommer Ales

Originally designed as an all grain batch inspired by Heavy Seas old Summer Ale (later renamed Sea Nymph) that I enjoyed in the summer of 2011. For the malt bill (and much of the beer) I aimed for this to ride the line between an American blonde ale and an American wheat ale with about 20% wheat and just a small amount of light caramel malt. Sea Nymph appears to have been 4.5% abv which fits the idea of a blonde or American wheat, though other styles could also fit that profile. While Comet is likely not the hop used in that beer I think it’s citrus and tropical character should go well in small amounts to balance the malt. I had originally designed the recipe to be straight forward with 2-row, wheat, and caramel 20 as the ingredients so in changing to an extract version I aimed for something similar but used Carahell in place of the crystal 20 and replaced the 2-row and wheat malts with a blend of extra light and wheat dry malt extracts. Half the batch will be fermented with Omega Lutra kveik, a strain notorious for its lager like character, and the other half on the classic Fermentis SafAle US-05 American ale yeast. This should give me two variations on a Summer (or Sommer in Norwegian) ale.

This along with my previous and next brews that will be on tap this summer are intended to be fairly pale, moderate in alcohol, refreshing, and interesting without being overly strong in any way, allowing for quaffability and cooling off in the heat. The two other beers of summer '22 are a lightly smoked Helles (usually my spring beer) and a Czech Premium Pale Lager (aka Bohemian Pilsner). Most likely these three will be the only beers I have on tap for the upcoming summer months, though summer essentially started weeks ago with temperatures topping 90F here in Maryland. I guess you could say they're "lawn mower" beers, though maybe a bit more complex and interesting than your average one.

Compared to the slightly smoke forward helles and noble hop forward Pils this beer should round out the mix by being a little more fruity due to the yeast and the American hops. If I am able to find some extra time to brew an additional batch to join these it would likely be a saison/grisette or a simple quick sour, since both could be enjoyable light drinkers but also provide something different than these 3 offer. My next brew day following these 3 was used to get some long aged sours started, with some lagers also planned to be brewed later this summer that will likely not be ready until the fall, after The Beers of Summer are gone.

6/8/22

Brewed after work inside on stovetop due to storms outside. This beer is the first time brewing a stovetop batch in this house and first time in a while doing an extract with steeping grains.  Ran into a few unexpected issues, including needing to take the wort outside to chill since my immersion chiller didn't connect to the kitchen sink as it had in my old apartment and the boil off being much lower than on my usual burner leading to more than an extra half gallon of wort that was added to a 1 gallon jug and pitched with dregs from a bottle of Saison DuPont and dregs from a bottle of my homebrewed "Gotlandsdricke" made with Jovaru yeast. The Lutra version was transferred to carboy around 90F while US-05 batch was chilled to ~80F (as far as I could easily get it down to). The two ended up being blended some prior to pitching yeast and pitching was slightly delayed so the Lutra version was probably a little lower than 90 at time of yeast being added and US-05 may have been in the upper 70's. Both were covered with shirts to prevent light and left in basement in low 60F ambient temps.

6/9/22

Despite pouring a decent amount of wort from the carboys to the extra jug in order to give headspace in the carboys the Lutra version fermented so strongly overnight that it blew off its airlock less than 12 hours after pitching. That version was left to open ferment and slowly bubble over the top of the carboy for about 12 hours before seeming to calm down at which point the airlock was re-attached.

US-05 version was also bubbling away after 12 hours but not nearly as intensely, while the farmhouse yeasts version isn’t showing much sign of life even 24 hours later.

6/12/22

Basement has warmed up some along with the outside temps and is now hovering between the mid and upper 60s, which should be good for both versions of this beer as this is around the low end of recommended temperature range for Lutra and the middle of the range for US-05.

Lutra version is barely bubbling, opening the airlock gives smells slightly of yeastiness and the kveik "twang" that people sometimes mention with this strain (milk/yogurt/overripe citrus?). This batch is likely done fermentation but may need a few days to clean up. Gravity sample shows 1.013, sample tastes and smells more fruity, citrusy and refreshing than carboy smells. Not clear or clean so I would not call this very lager like at this point but definitely enjoyable.

US-05 version is still fermenting moderately with a large krausen, lifting the airlock gives aromas that are citrusy and pleasant, but probably needs at least a week to finish and clean up so I didn't take a gravity sample yet.

Farmhouse version is showing some signs of life with a decent layer of krausen, smell off the airlock is smoky, probably from the Gotlandsdricke dregs. It will be interesting to see whether the smoke persists strongly through to the finish but I have no real plans for this small amount of beer so if it's unenjoyable it will be easy to dump and if it is enjoyable it might get bottled or blended in with something else.

6/17/22

Kegged both versions. Probably should have waited on the US-05 as first pour is tasting yeasty and a bit strange. Lutra version also tastes a bit more yeasty and less lemony and refreshing than the previous sample but that may be due to the yeast getting stirred up and coming out in the first pour here. Kegerator set to 50F with 20 PSI.

6/19/22

Poured a small sample of each. Both have a bit of a pizza aroma: herbal (basil and savory) and bready (dough, yeast, crust). The Lutra version tastes more lemony and nice, not clean but a pleasant character. US-05 is less clear in appearance and the flavor is closer to the nose with herbal and slightly yeasty notes. Both versions are under carbonated at this point. Hoping with some more time they can clean up. Neither is necessarily unpleasant at this point but they don’t quite hit the notes I’m hoping for in a refreshing summer ale where I probably would have liked a little bit less body and more lemony citrus character.

7/16/22

Side by side tasting of both versions with image above. Despite some differences and pros and cons to each I’m not sure I have a preference on either version but am fairly happy with the beer overall and am happy to have a lightly fruity, fairly low ABV, and otherwise fairly unremarkable, beer on tap.

Sommer (Lutra kveik version)

Smell: orange peel, nondescript fruitiness, light honey, cracker, and wheat bread malt notes. Fruitiness and a touch of milk caramel note is more noticeable after a few sips.

Appearance: fairly opaque golden orange with a large white fluffy head with good retention. Not hazy like a NEIPA but very far from clear and even more opaque than the American Ale yeast version.

Taste: similar to the nose with moderate fruity and slightly citrusy notes blending with mild graininess. Finish is again slightly milk caramel with a touch of tropical fruit. Hard to discern yeast from hops. Bitterness is very low but just enough

Mouthfeel: medium low body with medium carbonation and a touch of creaminess. Pretty nice.

Overall: I would definitely not say that this yeast produces anything like a lager as it is advertised, but as a moderately neutral and very fast fermentor it did a solid job. Not the best beer and I may have actually enjoyed it more with more kveik character but it was an easy to produce and easy to drink brew.

Summer (US-05 version)

Smell: similar to Lutra version with fruit, light citrus, and malt but also some doughy and yeasty character and a touch of pine. As I drink it that classic American hop citrus and pine-like character comes out more and more. 

Appearance: fairly cloudy but I can see my fingers through the glass unlike the kveik version. Large white fluffy head with good retention.

Taste: less rounded than the kveik version with the hops coming through more noticeably (though not super strong) with pine and citrus. Bitterness seems higher with less sweet malt character noticeable and none of the milk caramel character.

Mouthfeel: medium low body with medium carbonation. Maybe a touch thinner than the other version but in a nice range for the style and makes for a light summer drinker.

Overall: not quite what I was going for with this beer but certainly enjoyable enough. This version has less fruit/tropical and sweet malt character than the kveik one but still has enough enjoyable notes to go back for more.

#38 - American Rye Tasting

The idea of brewing a citra and rye beer has been with me for a while now an the idea of a citrusy, light, summer beer is an idea I've played with in a few ways over the years.  This beer is decent but is also a learning experience in a few ways.

Aroma- pours a very cloudy khaki color with just a small layer of head that sticks around for a while. The beer appears to be cloudy from the rye proteins, but hop particulate is also visible.  Looks a little like a hefeweizen though the cloudiness doesn't seem to be from the yeast as much as the other factors.

Smell- Big citrus character: fresh grapefruit and candied lemon peel. There's also a dank melon smell and a little crackery graininess.

Taste/Mouthfeel- Surprisingly disappointing giving the huge nose. Up front offers very little flavor on the tongue with a watery, light grapefruit and grainy flavors that fades to moderately high bitterness on the back of the throat leaving a lingering grapefruit impression. 

The beer seems a bit watery but this is likely as much or more from the low carbonation than any real issues with the body. That said, I did miss my target OG and a slightly higher starting gravity and finishing gravity may have helped.

Overall- the beer goes down pretty easily (as it should at only 4.5% abv) but isn't nearly as flavorful or exciting as it should be. The low carbonation likely plays a part in the lack of hoppy "pop" on the tongue.  In the end it tastes like a more citrusy and less fruity British Bitter due to the low hop flavors, moderate body, and bitterness and lack of carbonation.

Were I to attempt this beer again I would either cut or raise the rye amount to make it more of a back note or dominant flavor rather than standing out but not taking over as it does here. I would also use a more traditional hop schedule with some hops added in the last 10-15 minutes in hopes of upping the hop flavor, while also moving some of the flame out hops to dry hop to further diversify the hop character and keep bitterness levels relatively tame. A slight raise in the carbonation level might also help with the perceived hoppiness.  Lastly, this is a beer that could really have used Irish moss as it just doesn't seem to be clearing at all.