Back to first principles

Our last two batches have been fun experiments with mixing up a hop cocktail and adding some fruit rinds to our beers. They have largely been recipes created to fullfill the need to experiment and break out of the methodic progression of our Graffiti Pale Ale. Although they are still drinkable beers, we believe they have been a step backwards in the direction that we were headed. Now it is time to get back on course to perfecting the perfect Pale Ale.

However, all of this experimentation was not wasted because there were two things discovered that we would like to continue: dry hopping and increased carbonation. In the last few batches we dry hopped by adding the hops into the fermenter just before we added the yeast. This created a hoppy aroma to the final beer, however it might be better to add the hops a few weeks after the yeast because some of the aroma is lost during the initial vigorous fermentation. We also increased the amount of priming sugar before bottling and this has resulted in a much better head to the beer and a crisper taste.

Our next batch will evolve from the last Graffiti Pale Ale, but with the addition of dry hopping and increasing the carbonation. It is time to return to first principles, and change only a few variables, in our effort to create an amazing beer.

Ingredients

• 1/2 oz Irish moss
• 1/2 pounds of Caramel 40L malt
• 4 pounds Briess golden light dry malt extract (DME)
• 15 liters Toronto tap water
• 4oz Cascade hop pellets
• 6g Morgan's ale yeast

Directions

1. Hydrate 1/2 oz of Irish moss in some water.

2. In a large stock pot bring 15 liters of water to 70 degrees Celsius
3. While the water is coming up to temperature measure out 1/2 pound of caramel malt. Place the malt into a ziplock bag and crush it using a rolling pin. Place the crushed grain into a hop bag and set aside.
4. Measure out 3 quantities of Cascade hops: 1oz, 1oz and 1oz. Place the hops into a hop bag and set aside. Note that we will be re-using the hop bag used by the caramel malt for the final hop addition.

5. Once the water has reach 70 degrees Celsius add the hop bag containing the caramel malt. Steep the grain for 30 minutes and watch the temperature to keep it as close to 70 degrees as possible.

6. After steeping for 30 minutes remove the crushed caramel malt and place into a bowl. The malt will have absorbed some of the water that will drain into the bowl. This water can be added to the pot while it is boiling.
7. Bring the water to a boil.
8. Once the water has reached a boil add a hop bag with 1oz of Cascade hops to it.

9. After 30 minutes add the 4 pounds of DME.
10. After 15 minutes add a hop bag with 1 oz of Cascade hops.
11. After 10 minutes add a hop bag with 1 oz of Cascade hops. Also add the 1/2oz of hydrated Irish moss.
12. After 5 minutes remove the stock pot from the heat and place into a cold water bath. Cool the wort down to 25 degrees Celsius as fast as possible. While cooling mix the wort to add oxygen to the wort.
13. Once the wort has reach 25 degrees Celsius pour it into the fermenter and add the yeast.

14. Let the wort ferment for 2 weeks.
15. After 2 weeks place a hop bag with 1 oz of hops. Let the beer dry hop for 1 week before bottling.

Notes:

• Original Gravity: 1.046 

Hop Garden Update

This is a small update on the progress of our hop garden. We are growing one hop plant inside a downtown Toronto apartment and two other hops plants at our farm out in Kingston. Here is their progress so far:

The downtown hop plant had grown quite a bit in 32 days. However, I noticed that the growth had started diminishing for about a week so I decided to grab some fertilizer. Growth continued after a sprinkling of Miracle Gro Shake 'n Feed. There were also a few insects hanging around the pot so I laid out some fly paper. Now 38 days after planting, the growth has continued.

The hops being grown at the farm took a little longer to sprout. We are growing both Fuggles and Cascade hops there and this is them peaking out 18 days after being planted.

Even though they took a while to get started, they look like they are growing fast. Here they are 5 days later, or 23 days since planting.

Stay tune for more updates on the hop garden!

Homegrown Hops

Three weeks ago I eagerly drove up to Brampton because the hop rhizomes I had ordered through Homebrew Supplies had arrived.  In general terms, a rhizome is a cutting from a plant's root system that can be planted separately to form a new plant.

left: Fuggles rhizome right: Two Casacade rhizomes

I left the store with my 3 rhizomes in hand, two Cascade and one Fuggles, and then headed over to Canadian Tire to pick up some planting equipment. Since I had ordered organic rhizomes, I decided to follow through and grab an 18L bag of organic potting soil. I also grabbed a giant pot to use as a planter for one of them. The other two were destined for our farm in Kingston.

Cascade hop destined for this planter

Once home I picked out the prime rhizome to be planted in my apartment. I placed the other two in my fridge to store until  we had a chance to head up to the farm. After filling the pot up with the organic soil, I used my hand to dig a small hole that was about half a hand length deep. I place the rhizome in and covered it up, watered it thoroughly and placed it by my window.

Planter with hand dug hole containing the rhizome.

Rhizome all cover and ready to grow!

It only took about four days before the hops were poking out of the soil and by a week later their growth has been phenomenal. I am really excited to see their progress!

Hop plant about two weeks since planting

Throughout the course of the summer we will be documenting growing our hops in two very different settings: A downtown apartment grown within a pot and out in the country grown in the ground. It will be interesting to see how they progress differently between these two settings. Finally, we will hopefully celebrate the harvest by brewing up a vintage brew!