I hinted a couple of weeks ago about being inspired to brew something a bit unique. Well I made it happen today….the recipe was developed about a week ago from some inspiration found in a conversation with the bar keep at Lengthwise Brewing Pub in the Marketplace – Bakersfield California. I was attempting to order a beer and the big chalkboard had these tree words stacked above each other in the lower left corner of the board.
So, I ordered one…..it sounded like an interesting beer. The barkeeper smiled while telling me that those three were part of the tap line-up for the brewery. I had been fully aware of their Centennial and Double Centennial IPA’s, The Kern River Crude Porter, the Blonde as well as a host of guest beers on tap. It just didn’t dawn on me that these were three distinct beers. The ensuing conversation made me feel a little better. Apparently I am not the only ” cerevisaphile – A devout lover of beers.”, that has made the same, I won’t call it a mistake, but rather the natural combining of those yummy sounding beer components. So I was struck by inspiration and went on my mission to build this beer.
The recipe; Partial mash – the easy way.
3 lbs light malt extract – the Golden portion
3 lbs of Wheat Malt extract – The Wheat portion
1 lb. Caramel Malt – crushed
½ lb. Crystal Malt 55 L crushed
2 oz. Black roasted barley – crushed – the crushed grains should add body and the Red portion of the inspiration.
2 oz. Centennial pellet hops – 1 oz. @ 30 minutes, 1 oz. @ 15 minutes
2 oz. Amarillo pellet hops – 1 oz. @ 55 minutes. 1 oz. in secondary a few weeks from now
½ tsp yeast nutrient @ 10 minutes, ½ tsp gypsum at beginning, ½ tsp Irish Moss @ 30 minutes
Grain placed in brew pot and removed when temperature reached 170 deg F.
OG is 1.066 – Fermenting at 64-68 deg F Aerated for 3 minutes prior to pitching Wyeast 1056 Ale yeast.
At two weeks I will check and transfer to the secondary then dry hop with the remaining Amarillo hops.
This should be a hoppy beer, not real bitter, but should have a good floral and citrus aroma.
Now the big challenge is to be patient!
Drink Local and Drink Responsibly
Menu postings can also be the Mother of Invention! Good luck!!!
I had to taste the sample I pulled to check the specific gravity. Sweet because the yeast have not converted the sugars to alcohol but the hops are very noticeable in a good way. Time is all it takes now!