Neil's having another party and he said "Hey, can I get two batches of beer for a month from now?" A week later I had some time, and was planning to either make two batches in one day using extract, or enlist the help of a fellow hausbraumeister to make one of them. I did end up hosting a friend to brew, but he made his own thing, which is remarkably similar to the beer I was going to assign him. Oh well. Wheat beers are fast, so I should still have time if I get it done before next weekend.
I thought for a party that a wheat beer would go over well. They usually do. No one complains too much about hoppiness or roastiness. But Neil wanted two beers. So he gets an amber, too. It is the prerogative of the brewer to challenge party guests' palates at will. So looking at my recipes for amber ales in assorted beer magazines and books, I came across BYO's Bike Clones issue. Fat Tire? Too bland. Boulder Beer Single Track Copper Ale? Now wait a minute, it's brewed with toasted rye. Not your typical amber. Of course the shop had no flaked rye, so I ended up with rye malt that isn't toasted in the oven because a) I don't think that would work as well as toasted flaked rye and b) I overlooked that tidbit until reviewing the recipe to see how my numbers hit (well is the answer, check the vitals!). I opted for a big pitch of clean ale yeast, and doubled the bittering hops because I was skeptical of the BYO numbers. I also boosted the volume to account for transfer losses on the way to the keg. I get better efficiency than BYO assumes, and all my math worked out to be about where I wanted it. Original recipe differences indicated in brackets below.
Single Track Fraternal Twin Ale, 5.75 gallons (5 gallons)
--8.75lbs Ger. Pils [2-row, but with kolsch yeast, probably pils]
--12oz Rye malt [flaked, toasted]
--0.75oz Cascade 7.5%AA (90min, whole) [3.1AAU Nugget, which is, like, 1/4 oz]
--1oz Vanguard 5.0%AA (30m, pellet) [Tettnanger]
--1oz Vanguard 5.0%AA (5m, pellet) [Tettnanger]
--1 tsp gypsum (infusion water)
--US-05 - 1/2 cup slurry
Mash in to 156°F in 4 gallons water and hold for 60m. Fly sparge with 4.5 gallons at 170°F to collect 6.5 gallons wort. Add 1 gallon to reach 7.5 gallons total, boil for 90m. Chill and pitch yeast at 68-70°F. Rocked 78% efficiency and came in right on target.