Session Ale Brew on Labor Day

On September 3, 2011, in Homebrew Gadgets, Homebrewing, Recipes, by Mark Ranes
San Diego Dark Session Ale

Alesmith's San Diego Dark Session Ale

Anyone who knows me would laugh if I told them I was going to brew a session ale.  For me, life starts at 1.060 OG and goes up from there!

As a part of our schwag for NHC 2011, we were given a commemorative bomber of San Diego Dark Session Ale, brewed by Alesmith in San Diego (the picture of the bottle on Beer Advocate is mine:)  The ale was incredibly drinkable – sessionable even – but with enough lightly roasted hoppy flavor to meet my needs.  The recipe was published in the May/June 2011 issue of Zymurgy as a 5 gallon recipe.  I threw the ingredients into Beer Tools for a 10 gallon batch, adjusted the OG for my system’s efficiency, and I plan on brewing this on Labor Day.  A starter of the new White Labs WLP090 San Diego Super Yeast is bubbling away on the stir plate as I type this entry.  This is the second batch of ale that will be run through my new  fermenter.

The weather here has been so hot I just haven’t wanted to brew and Monday is the coolest projected day for this weekend.  Additionally, the 26 month old Sears refrigerator that I use for a fermentation vessel crapped out last week.  Thankfully, it is now up and running again after a $139 repair bill.  It’s time to brew!

Here’s the recipe I’ll be brewing on Monday:

Central Valley Dark Session Ale
11-A Mild
Author: Mark Ranes
Date: 9/5/11

Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 194.62 kcal per 16.0 fl oz

Original Gravity: 1.044 (1.030 – 1.038)
Terminal Gravity: 1.011 (1.008 – 1.013)
Color: 17.4 (12.0 – 25.0)
Alcohol: 4.32% (2.8% – 4.5%)
Bitterness: 31.5 (10.0 – 25.0)

Ingredients:
12.0 lb Maris Otter
1.2 lb Crystal 45
0.6 lb Biscuit Malt
0.6 lb Crystal 120
0.6 lb Crystal 75
0.6 lb Melanoidin Malt
0.25 lb American Chocolate Malt
1.0 lb Cara-Pils® Malt
0.4 oz Simcoe® (13.0%) – added during boil, boiled 60.0 min
0.4 oz Warrior® (16.0%) – added during boil, boiled 60.0 min
0.5 oz Simcoe® (13.0%) – added during boil, boiled 15.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
2.0 ea Servomyces – added during boil, boiled 10.0 min
0.5 oz Amarillo® (8.5%) – added during boil, boiled 10.0 min
0.5 oz Cascade (5.5%) – added during boil, boiled 5.0 min
1.0 oz Cascade (5.5%) – added dry to primary fermenter
0.5 oz Amarillo® (8.5%) – added dry to primary fermenter
0.5 oz Simcoe® (13.0%) – added dry to primary fermenter
2000.0 mL Starter White Labs WLP090 San Diego Super Yeast

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Conference Flyer

2011 NHC Conference Flyer

Yesterday was a travel day to the 2011 National Homebrewers Conference in San Diego.  The drive was long, but uneventful, other than me just about dozing off while driving in Fresno.  I haven’t had an issue staying awake while driving for probably 25 years, but this morning I was just wiped out.  Brenda took over the driving from Fresno to Bakersfield, and while I didn’t actually sleep, I drifted on the edge of consciousness for about an hour and a half.  We got to the Town and Country Resort Hotel, the conference host, just before 3 o’clock, checked in, went and picked up our NHC registration materials, beer schwag and three lovely bottles of ale:)  Shortly after that we were enjoying our first complimentary ales from the conference hospitality room.  We visited with Steve and Maggie for a bit and then decided to head out to check out Green Flash Brewing’s new tasting room.  This will also be their future brew house in the coming months.

Green Flash Brewing Tasting Room

Green Flash Brewing Tasting Room

While the Green Flash tasting room doesn’t actually serve food, on the evenings they are open, one of San Diego’s gourmet food trucks parks outside the tasting room and serves up incredible fare.  Tonights food truck was Devilicious.  We enjoyed lobster and cheese sandwiches, fabulous burgers, BBBLTs ( the extra Bs were for all the extra bacon they throw on the sandwiches), truffled parmesan fries and some Fried Yumminess (tonight’s rotating Fried Yumminess was deep fried cheeseburger and pickle balls:)  The ales at Green Flash were incredible.  I had a Hop Head Red, a Green Flash Imperial IPA, a West Coast IPA and a taste of something they call Palate Wrecker – another IIPA.  All in all, it was a great way to ease into a three day beer conference.

The opening toast for the 2011 National Homebrewers Conference takes place at 1:00 pm today.  After that, there are three breakout sessions, and at 8 o’clock, the Pro Brewers Night starts, where over 45 craft breweries will be providing unlimited pours of their best.  Additionaly, the conference organizers worked with many of the San Diego gourmet food trucks to provide a mobile “food court” each evening of the conference.  Yum!

Green Flash Tasting Room

Green Flash Tasting Room

Having two of my beers in the final round of the National Homebrew Competition will make Saturday night’s Grand Banquet (a beer dinner – go figure:) and National Homebrew Competition Award Ceremony a special event.  Cross your fingers for my Beanilla Porter and annual barleywine!

Fun times ahead!

Fried Yumminess!

Fried Yumminess!

Green Flash Imperial IPAs

Green Flash Imperial IPAs

Green Flash Ales

Green Flash Ales

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