Young Lady Summer

The Cowtown Yeast Wranglers latest competition was to clone Ribstone Creek’s tasty Old Man Winter Porter. I’ve usually had my fill of winter come the end of December (although not my fill of porter) and decided to seek Young Lady Summer instead. My first idea was to use the provided grain / hop list and brew something on the lighter end of the ale spectrum.

Here is what I first threw together

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
38 L 60 min 40.2 IBUs 12.5 SRM 1.071 SG 1.021 SG 6.6 %

Fermentables

Name Amount %
2-Row 11 kg 88.18
Brown Malt 0.454 kg 3.64
Caramel/Crystal Malt - 40L 0.454 kg 3.64
Munich Malt - 10L 0.454 kg 3.64
Chocolate Malt 0.113 kg 0.91

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 50 g 60 min First Wort Pellet 14
Chinook 56.7 g 0 min Aroma Pellet 13
Hallertauer 28.3 g 0 min Aroma Pellet 4.8

Yeast

Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 17.78°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

 

Instead of doing this though, I thought it might be fun to attempt an Albino Stout. Something along the lines of a Milk Stout but without any dark malts. To add some roast, I added whole coffee beans (excellent yellow honey process coffee from Baja Rica cafe, thanks Randy!) and cocoa nibs to the fermenter. This beer ended up being a fun holiday beer to have around despite not really achieving a dark beer character. The consensus at the club meeting was that the coffee gave an interesting sweet pepper like favor which was similar to a blonde coffee beer that was in the Alberta Homebrewer’s advent calendar.

I wasn’t able to pass off this old man as a beautiful young lady but it’s always good to get weird.

yls2

Is my mascara smudged? The recipe is in my purse:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
34 L 60 min 27.3 IBUs 8.0 SRM 1.062 SG 1.017 SG 6.0 %

Fermentables

Name Amount %
2-Row 5 kg 53.33
Pale Malt, Maris Otter 1.814 kg 19.35
Munich Malt 0.7 kg 7.47
Caramel/Crystal Malt - 40L 0.5 kg 5.33
Victory Malt 0.454 kg 4.84
Milk Sugar (Lactose) 0.907 kg 9.68

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 80 g 60 min First Wort Pellet 5

Miscs

Name Amount Time Use Type
Whole Coffee Beans 200.00 g 7 days Primary Spice
cocoa nibs 200.00 g 7 days Secondary Spice

Yeast

Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 17.78°C - 22.22°C

Mash

Step Temperature Time
Mash In 68.89°C 45 min

Notes

added 100g of coffee to both ferementers
added 100g of cocoa nibs to one ferement

 

Bonus Mascaras!:

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