I'll have to get back to you on this one. The Notes from the Northern Brewer website descriptions for this brew.
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Quick Overview Developed for NB by Mr. Denny Conn, this American Amber Ale is brewed with a classic combo of northwest hops offset by a dense, chewy, caramelly sweetness and a big finish.
Product Description Waldo
Lake, 5,400-odd feet up in the Cascade Mountains, is the second-largest non-alkali lake in Oregon. Waldo Lake Amber, developed for NB by Mr. Denny Conn, is the number one largest American Amber Ale in our kit lineup! Weighing in at just a titch above the BJCP's stated gravity
range, this A3 shows off a brilliant russet-amber with a cap of white and draws you in with a nose of citrus, lemongrass, and malt. A classic combo of northwest hops offsets a dense, chewy, caramelly sweetness and gets you ready for a big finish. This kit uses Denny's own house strain, available July-September 2009 as Wyeast 1450, Denny's Favorite 50.
Denny's Notes
I know some crazy people, but one of the craziest is my good friend Mel Lemay. Every year, she runs the Where's Waldo 100K Ultramarathon around Waldo Lake in the Oregon Cascade Mountain Range. The race starts at an elevation of 5120 feet, and goes to over 7800 feet at points. There's a total of over 11,000 feet of elevation change over the course of the race. You have to be crazy to do that! Several of us go camping at the lake to give moral support when she runs and I developed this recipe to her tastes so shed have something to look forward to at the end of the
race. Its a smooth amber ale... not too hoppy, but with enough bitterness and hop flavor that the rest of us enjoy it too. The Magnum hops give it a smooth, mellow bitterness, with flavor from the first wort hop Cascades and a wonderful nose from the Centennial. The Carared gives it a nice malt flavor Ive never gotten any other way. And the Wyeast 1450 Dennys Favorite 50 smooths out the mouthfeel to complement the flavor. You certainly dont have to be crazy to enjoy this beer, but it sure doesnt hurt!
Waldo Lake Amber All Grain Kit O.G: 1063 / Ready: 6 weeks
Waldo Lake, 5,400-odd feet up in the Cascade Mountains, is the second-largest non-alkali lake in Oregon. Waldo Lake Amber, developed for NB by Mr. Denny Conn and our own Heyward Gualandi, is the number one largest American Amber Ale in our kit lineup! Weighing in at just a titch above the BJCP's stated gravity range, this A3 shows off a brilliant russet-amber with a cap of white and draws you in with a nose of citrus, lemongrass, and malt. A classic combo of northwest hops offsets a dense, chewy, caramelly sweetness and gets you ready for a big finish. This kit uses Denny's own house strain, available July-September 2009 as Wyeast 1450, Denny's Favorite 50.
Kit Inventory
Fermentables
7.75 lbs. Rahr 2-row
4 lbs. Munich
2 lbs. Carared
0.5 lbs. Melanoidin
Boil Additions
1 oz. Cascade (First Wort min)
0.75 oz. Magnum (60 min)
1 oz. Centennial (0 min)
Liquid yeast
Wyeast #1450 Denny's Favorite 50 VSS July-September 2009. Optimum temperature: 60-70° F. Mash Schedule
153° F for 60 minutes
168° F for 5 minutes
Brew day notes / itinerary.
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- Go to ice dispenser near Ace Hardware and fill up ice chest. OR do this during the 60 min fermentables mash rest (can't, must not leave propane burner heating up the sparge water.
- Buy ¼ inch OD copper tubing and plastic tubing to fit.
- Turn on the freezer – fermentation temperature control unit to 68 °F.
- Boil 2 gallons water, add to mash tun to pre-warm.
Comments: After getting home I read the instructions for the propane burner -Bayou. They specifically said to NOT use this under a covered roof, i.e., like my patio. I was bummed. Thought about putting outside on the sidewalk, but I didn't want to leave it there for hours while water heated up. Did this step on my stove top, with the smaller 5 gallon stainless steel pot.
- Heat 5.4 gallons to 163 °F, add to mash tun along with grist. Mix well. Comments: On my stovetop, in the new 10 gallon stainless brewpot, with cover.
- Mash / rest 60 min while
Comments: Sorta went ok. It took quite a while to add the water and grist, back and forth while mixing. Temperature seemed to be alright near 153, but the wireless thermometer gave a lower reading than the floating analog one. - Heat 2.25 gallons water to 210 °F to bring 153 water to sparge temperature of 168 °F
Comments: Did this in the smaller brewpot on the stovetop large back burner - Heat ~7+ gallons of water to the sparge temperature of 168 °F.
Comments: Did this on the stovetop in the larger brewpot on the large front burner. Had to pause here on updating, because I needed to get back to work. - After 1 hr fermentables rest, add 210 °F water to bring temp to 168 °F and rest 5 min. Don't get over 170 °F or you'll start extracting tannins, which isn't a good flavor in beer!
Comments: worked ok. almost spilled boiling water on myself. As I was brewing naked, this could have had dire consequences. - Begin sparge, vorlauf
Comments: - Complete sparge into boiling kettle. Stop sparge when S.G. ~ 1.008 or volume is reached (6.5 gal)
Comments: - Boil wort for 60 min. according to instructions for Waldo Lake Amber. Add wort chiller coil at 15 min. Sanitize fermenter vessel and racking equipment.
Comments: Took quite a long time to bring the temperature from 138 °F, which it had cooled down to while sparging, to boiling. Added Cascade hops when I put it on the stove, added the Yakima Challenger hops when the boil started. Forgot to add the final hops at tzero, but added them while the work was chilling - at a slightly cooler temperature than at the end of the boil. - Chill the wort
Comments: My two stage wort chiller idea did not work well. The tap water flowing out of the ice chest was not nearly as cold as I wanted it to be. The 1/4" copper coil was probably way too short, but it was all that Ace Hardware had when I went to buy some this morning. I need to significantly increase the amount of copper coil in the ice chest. Like, maybe 3 fold - to 30 ft. - Rack chilled wort into fermenter, aerate, pitch yeast, and place it into the temp. controlled freezer
Comments: It was really hard to aerate the entire batch in the open trash can style while plastic food bucket! - Have more homebrew / or any craft beer at this juncture!. (Oh, my aching back. Improper lifting technique, I guess, repeated numerous times!). Have more beer period, it doesn't have to be homebrew - I'm running a bit low due to inactivity on the homebrew front for the past 2 months, or so.
Comments: All went well. 'Kegged' half of it in the Party Pig and bottled the other half. It tastes pretty good to me, but is very near my upper limit for hops.
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