Monday, January 12, 2009

La'al Rye'un

I really don't like beer reviews. It seems that everyone is grumpy about the beers they are consuming, for the most part, and I have started a couple of unfinished posts about just what I think about this. But then something inside me realized that I was being grumpy about people being grumpy, and haven't clicked the "Publish Post" button yet until I get this sorted out in my own mind.

Anyway, as I rolled cask number two out of eight of La'al Rye'un onto the stillage I thought I should say a word or two about it.

We had a fun yet zippy fast visit from our Sister Pub, The Woolpack Inn, over Christmas, and Dave the landlord/brewer, was put to the task of creating a mild using rye. Mild is a style that I don't understand all that much, but figure I have a few more years to learn about. I had a bag of rye languishing in the millhouse, and had only used a bit for a light rye stout that I made as one of the first test batches back in August. As my brewery and pub use all imperial measure, and the brewery itself is modeled after the Hardknott Brewery at the Woolpack, Dave seemed to feel right at home. Indeed, I was chased out of my own brewery on a few occasions as I attempted to monitor the progress.

Just this morning I drew the first pint of cask number two off the nice handy Cask Doctor taps I'm using. I call this the "finings pint". For quality control purposes one must make sure that fish guts and yeast aren't being dispensed into the eager punter's pint glass. Not a problem with this ale. That first pint is going to be just as good as the last. It is bright and full of flavor. The rye bit is present in the nose and the finish, which lingers just long enough for the next hoist of the glassware. The mash temperature was set at 68 Celsius to create a maltier, less bitter (more mild) flavor.

The second pull through the sparkler was even nicer. At 3.0% ABV, this is definitely a session quaffer, and I can't think of anything I'd do to change the recipe.


Whorst said...

Looks killer? How assertively is it hopped? Still using Nottingham? I'm not completely sold on Safale-04. I love everything about it minus the tartness. I'm interested what your thoughts are on it. I'm planning on using Safale-05 for most everything, which is similar to Notts. Some people say it doesn't have any character. It's a great strain. I like to ferment it between 68-70F. Throws suttle peachy esters at that temp.

Brewers Union Local 180 said...

For a 2 UK BBL batch, 0.5 Kg Glacier at the top, and 0.5 Kg EK Goldings at 00:01. 30 minute rest after boil. Good ol' trusty Nottingham in the fermenter.

I haven't bought any Safale yet - cash flow is kinda tight through the off-season. I have a ton of grain coming tomorrow that I have to figure out how to pay for.

The Woolpack Inn said...

Assertively hopped? It's a mild, so low hopping is called for. Some might say it's still got too much in the way of hops for a proper mild.

Remind me:
110lbs Marris Otter
20lbs Rye
20lbs Torrified Wheat


I NEED to reproduce 'cause I never got to taste it proper like.

Brewers Union Local 180 said...

M/O: 110 lbs.
Torrefied Wheat: 20 lbs.
Rye: 22 lbs. (you just dumped in the rest of the bag)

68 deg C mash

Glacier, 6.5%, 0.5 Kg. at 01:00
EK Goldings: 5%, 0.5Kg. at 00:01

30 min. rest

Your water will probably be better than my treated water.

Nottingham. 20 deg C

Whorst said...

I'm done with dry English yeast. The only dry yeast I'll use is Safale-05 for West Coast styles and a 80 Schilling Scottish that's coming up. I'm using White Labs WLP-023 Burton Ale for all my bitters and best bitters from now on.

Regarding the 80 Schilling, I'm going to soak some American Oak chips in a very nice single malt scotch for a couple of weeks. I'll add them in the secondary. Should add a nice dimension of character and flavor.