This is by the hubs (just a note, I tried to get him his own user name…nope!),
This beer recipe marks the first in a series of single hop beers using the prolific Mt. Hood hops that grow in our yard. The Mt Hoods are the first to rise out of the ground every spring and the first the reach their ultimate heights in the summer. Some of their growth is even curtailed to keep them from crawling onto the telephone and cable lines. The Mt. Hood hop was bred to grow well in the Pacific Northwest and is a cross breed of the German Hop Hallertau Mittelfrueh. Characterized by a slightly spicy yet clean flavor and aroma these hops are commonly used as a substitute to Hallertau Mittelfrueh, however the alpha acid range is a little bit higher at 4-6%. Although Mt. Hoods are commonly used in European style lagers I have used them in several of my beers such as pale ales, IPA’s and a wheat.
We were entering the fall when we brewed this beer and I was sipping a nicely hoped, fall spirited, Sierra Nevada Tumbler. With that flavor in mind I set out to devise a fairly hoppy brown ale. I found a relatively simple malt profile for a brown ale online and concocted a single hop schedule that was a bit bolder than the common brown ale recipe. I also found that a lot of browns utilized a Whitbread yeast, so I went with it. The interesting part of this recipe was the pound of flaked corn. I had no idea what this would do for the beer and had never used flaked corn in a beer before. However after looking a countless brown ale recipes I decided to roll with it. Here’s the recipe:
Grains & Extract:
6 lbs Light/Pale liquid malt extract
1 lb Flaked Corn
8 oz Crystal 80
8 oz Crystal 60
8 oz Crystal 15
8 oz Cara-Pils / Dextrine
5 oz Chocolate Malt
3 oz Special B Malt
1 oz Mt. Hood @60 min
1 oz Mt. Hood @30 min
.5 oz Mt. Hood @ 15 min w/ 1 tsp Irish Moss
.5 oz Mt. Hood @ 1 min
Wyeast Whitbread Ale (1099)
Ferment at 68 degrees for 10 to 14 days. Rack to a secondary if you want to clear out some sediment, but I bottled straight from the primary on this one.
My standard operating procedure for the extract brew process:
In 4-5 gallons of water I steeped all of the milled specialty grains and flaked corn in a grain bag at 165-170 degrees for 30 minutes. Re-lit the burner and after the initial boil up I turned off the burner again and added all of the liquid malt extract, ensuring that it fully dissolves without scorching to the bottom of the brew kettle. Then I brought the wort back to a boil and began the 60 minute boil/hop schedule. Once the boil was completed I chilled with wort with the wort chiller down to 80 degrees. Strained out the hops while adding the wort to my sanitized carboy and toped the carboy off to around 5 gallons total. Aerated the wort a little and took a gravity reading. Then I aerated the wort more and pitched the yeast when the temperature was around 70 degrees. Stuck the ferm lock on and let’er rip. Bottled with 5 oz of priming sugar after 10 to 14 days in the primary.