Bee Cave Brewery Haus Clone 3


This year has sort of been the year of sour for me as I’ve discovered this whole new world of beers I thought I’d never get into. This does however mean I’ve either been drinking average experiments or waiting for the fermentation of Flanders Red. So with nothing actually “normal” to drink I went in search of a beer that I can get back to basics with and is proven instead of the SMASH beers I was making last year.

Hop Editions
Style:American Pale Ale (18 B)
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.8 IBUs
Est Color: 6.5 SRM
Hop Break

Ingredients
Amt Name Type # %/IBU
3.50 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 1 73.7 %
1.00 kg Vienna Malt (3.5 SRM) Grain 2 21.1 %
0.25 kg Caramel/Crystal Malt – 20L (20.0 SRM) Grain 3 5.3 %
30.00 g Cascade [5.50 %] – Boil 60.0 min Hop 4 22.7 IBUs
20.00 g Willamette [4.40 %] – Boil 30.0 min Hop 5 9.3 IBUs
10.00 g Hallertauer [4.10 %] – Boil 15.0 min Hop 6 2.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7

Coming to a boil
Malt Process

  1.  Filled pot with 23.7 liters of water and added
    • 2t of Lactic acid
    • 1t Citric Acid
    • 1 Campden tablet
  2. Waited till temp came down to 75℃ and then poured into mash tun along with grains
    • Temperature 70℃
    • 5.8 pH
  3. [20:23] Mashed out after 90 minutes and started the to bring to a boil
    • Temperature 66℃
    • 6.0 pH
    • 21 liters
    • Pre-boil gravity 1.014 SG – This was a bad sample I think in the end so can be ignored
  4. [20:57] 60 minute boil with hop additions
    • 60 minutes: 30g Cascade [5.5%]
    • 30 minutes: 20g Willamette [4.4%] At this stage also added 530g demara sugar
    • 15 minutes: 10g Hallertauer [4.1 %] 
    • 10 minutes: Irish Moss
  5. [22:00] Removed from heat and cooled using 1.5 liter frozen plastic soda bottles.
  6. [23:00] Temperature ??℃ and pitched US-05 and 1t Yeast Nutrient
    • Original Gravity: 1.058 SG
    • 5.9 pH

Fermentation

  • 16/03/16: 18 liters of wort into Better Bottle
    • 18 liters wort

Fermenting
Notes

  • You always go in with a plan but then change it up based on what is thrown at you during the brew day. This way a trifecta
  • This was supposed to be a cascade only beer but I had opened Willamette and Hallertauer at exactly the same quantities for substitution. So I swapped them out and lost a few IBU’s.
  • Out of the mash tun my wort was only 19 or so liters. I was missing 2 liters. So I put the grain bag into another pot and ran hot water over it and adding this to the kettle. This makes the pre-boiling sample even more off than what follows.
  • I took a pre-boil reading and the gravity came in at 1.014???? This was way off but I think I figured out what happened. I took the sample off the top of the mash tun before stirring or anything. I reckon this gave me a watered down version of what was actually in there.
  • Have this reading so low and being tired I wasn’t sure what to do. I had 500g of demara sugar on hand. So not wanting to end up with a week beer I chucked that in
  • Into the fermentor I took another reading and this was just hair above the target. So adding the sugar had not really been needed.

Original Recipe


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