Old Haywagon Light Ale
- TypeAll Grain
- Efficiency 72.0%
- Batch size5.5 gal
- Boil time60 min
Fermentables
| Name | Amount | Use |
|---|---|---|
| Pilsner | 6.0 lb58 % | Mash |
| Wheat Malt, White | 2.0 lb19 % | Mash |
| Rice Hulls | 0.5 lb4 % | Mash |
| Caramel Malt 20L | 0.5 lb4 % | Mash |
| Honey Malt | 0.5 lb4 % | Mash |
| Corn, Flaked | 0.5 lb4 % | Mash |
| Quaker Quick Oats | 0.25 lb2 % | Mash |
Hops
| Name | Amount | Time | Use |
|---|---|---|---|
| Northern Brewer Germany | 1.0 oz | 60 min | Boil |
| Hersbrucker Germany | 0.5 oz | 10 min | Boil |
| Saaz Czech Republic | 0.5 oz | 5 min | Boil |
Yeasts
| Name | Lab | Temp |
|---|---|---|
| Cry Havoc - as Ale (WLP862) | – | — – — |
| Cry Havoc - as Lager (WLP862) | – | — – — |
Extras
| Name | Amount | Time | Use |
|---|---|---|---|
| Irish Moss | 3.0 tsp | 10.0 min | Boil |
| turbinado sugar | 4.0 oz | 16.0 days | Bottle |
Notes
This is my shot at a lawnmower beer for 2011.
http://i.imgur.com/x5d5c.jpg
Sign up or Sign In to comment or ask question about this recipe.
Latest Comments
All Comments
-
Wayyy darker than calculus would indicate, I'd say SRM 11 +/- 2.
Elsewise, stuck straight to the recipe on this one. Good smelling beer so far. -
Starting the ferment at ale temps for the first few days, then taking it own to 64 degrees for the remainder.
-
http://fineartamerica.com/images-medium/vintage-hay-rake-in-winter-kelly-nelson.jpg
-
When I got up this morning, the airlock was dead still and the wort showed no signs of activity. Fretted about it for a bit, read up a little on Cry Havoc yeast, went over all of my process in my head for possible contamination, decided to quite fretting and RDWAI... Gone for 13 hours and came home to see...
- Lo! There be white caps on the waves!Moral of the story is give the yeast some time to do its thing before freaking out and messing with it.
-
The krausen is rising, and the blowoff is raging... temp is 63F. Going to leave it there and see if I get a sort of ale/lager hybrid.
No noticeable sulfurs, so my money is on it coming off much more ale-like. -
Slight sulfurous odor from the lock. Some malt, little hops.
-
Temp was 62F today, the sulfurs have gone away, and it smells so good I want to drink it now. Patience is going to kill me with this batch.
-
Temp down to 61. Still chugging away.
-
Krausen back up to an inch and a quarter. (weird) Lock is still bubbling steadily.
-
Lock has slowed way down. Still a good head on the brew. Another few days and I'll rack into secondary.
-
Said screw it, FG 1.014
Added 1/2 cup brown sugar lightly packed plus 8 oz sterilized water.Bottled it! Here's hopin I didn't make any bottle bombs.
-
Brewing buddy got to sample a bottle today. he called it "exactly what you want in a lawn chair beer". Described the top note as peppery and herbal without a vegetable flavor. (He knows I'm a fan of adding fruit and herbs to everything and diplomatically accused me of adding spices to it). I described the hop schedule to him, and he attributes the spiciness to the German hops.
I'll wait a few days and get a description from the other brewers at our next club meeting.
-
Cold bottle last night tasted of diacetyl. BAH! :(
-
Yup diacetyl. Tastes like friggin' margarine about 3/4 of the way through the flavor profile. My own fault for going from the boil to the carboy and capping it before it was cooled. This brew needs to breath before the yeast is pitched.
-
Diacetyl is gone. Hop aroma and bittering has returned. Deliciously dry and refreshing. My only regret is that I didn't save more if it.
-
Last one... should have added just a little aroma hops. Otherwise, this may be one of the best I've brewed. It just needed some time.
Last one... should have added just a little aroma hops. Otherwise, this may be one of the best I've brewed. It just needed some time.
Diacetyl is gone. Hop aroma and bittering has returned. Deliciously dry and refreshing. My only regret is that I didn't save more if it.
Yup diacetyl. Tastes like friggin' margarine about 3/4 of the way through the flavor profile. My own fault for going from the boil to the carboy and capping it before it was cooled. This brew needs to breath before the yeast is pitched.