My wife and I have hosted a large (American, even though I’m a canuck) Thanksgiving gathering every years since moving to Denmark. This year will be the first in our own house, and therefor a beer brewed for the occasion was definitely in order. I am a pumpkin beer hater, and also think that the beer should compliment the food, not mimic it. This beer has no spice additions or gourds. It is a rich, Ron Swanson-brown and generously hopped with an American classic, Centennial. A nice dark base goes with the season (and the lack of daylight at this time of the year) while the ~50 IBUs and copious dry hops will keep the beer refreshing, I hope, while people partake in the great American tradition of eating way too much and then going for seconds. Notably, this will be the first of two beers I am currently brewing with The Yeast Bay’s Vermont Ale Yeast, the legendary Conan.
Recipe. Beersmith recipe file
Target OG 1.057
Target EBC 64 (32.5 SRM)
Target IBU 50
- 84% Maris Otter
- 9.25% Chocolate Wheat Malt
- 5.25% Crystal 60L
- 0.5% Roasted Barley
- 24 IBUs Magnum @60min
- 26 IBUs Centennial -20 minute hop stand.
- 58g (2 oz) Centennial Dry hops for 4 days (in a 10 litre batch)
- 750ml of a 2l starter of The Yeast Bay’s Vermont Ale
Getting this done just in time to have it ready to drink by our Thanksgiving dinner, I hope. I measure my water with a 2 litre measuring cup, and apparently lost count because I had way too much wort and missed my target pre-boil gravity my 5 points, which is a lot. Luckily I opted not to go with first wort hopping as I prefer, and added 30 minutes to the boil. After 30 minutes my gravity was right where it was supposed to, so I am continuing to gain confidence in my system as I am hitting numbers consistently. I brewed yesterday and today discovered that the blow-off tube is paying off because it’s been there as a result of wishful thinking thus far.
Already impressed greatly with the aromas coming off the blowoff bucket, lots of the expected stone fruit.