Kyle Beer

[brian9117]

Guys,

I hope that I can make it to this month's beer meeting. I'm not sure if I can, but I'd like to open a little discussion on the brown ale I made for the club.

I used a recipe from a Brewer's Gold, a book detailing winning 1996 beer recipes. The recipe showed in the book was very, very similar to the recipe I've used sucessfully in the past. The main difference was that this ale recipe used pilsner malt as a base grain. I was very interested to see how it would turn out, expecting a less malty beer, more atuned to the ever-popular Newcastle Brown Ale. New Castle is a favorite of a friend of mine, and I plan to drink my half of the beer at a celebration he's having for the arrival of his third child.

I made this beer about a month ago. It is kegged and carbonated now, and my initial impressions are -- not so good, but drinkable.

I notice a good deal of estery flavors and aromas. I'm not sure...but I think it may also have a good deal of acetaldehyde. I'm wondering whether this beer might just need some time to mature, and whether the use of pilsner malt in an ale recipe reveals flavors and aromas that are normally covered -- or not so apparent.

I assure you all that I paid careful attention to the fermentation temperature, as well as sanitation. I'm rather anal about sanitation. The beer is not infected, and the conversion went flawlessly.

Does anyone have any experience using pilsner malts in ale recipes -- with any success?

If this beer doesn't mature well, then I will make a Porter recipe that has turned out GREAT every time I've ever made it. I want the club to have a nice beer to toast with.

Also, someone please contact me about the club corny for this beer. But please, everyone understand that I will not fill the club corny with sub-par beer. You guys have taught me too well.

Please respond.
-Brian

ps. I used White Labs British Ale Yeast.

[Bob McGill]

Brian: My feeling is that using a lager yeast to make a Northern Brown Ale is right on track. Lager malt should lighten it up a bit and help meet style guidelines. Of course, I prever the more malty (and usually lower alcohol Southern Brown Ales). Age will likely help this beer, particularly if you brewed it at the top end of the alcohol spec. I tasted this christmas a 2003 7% Belgium I brewed (it went through Rita) that was heavenly. I am not suggesting you age your beer this long, but a few months might make a lot of difference.

[Bob]

Bob,

I hope that you're right, and it was on the upper level of the alcohol spectrum. The original gravity weighed in at 1.056 and droppped to 1.016. Nearly a 6 percent beer. I hope that the green apple smell lightens up.

Thank you Bob,

-Brian

[AardvarkAleManguest]

Green apple is symptomatic of acetaldehyde.

[Bob McGill]

Acetaldehyde is an intermediate product between sugar and alcohol. Causes can be not enough fermentation time (on the yeast), weak yeast (insufficient airation), highly floculating yeast (rouse ocassionally). Age may help if the beer is still in the secondary. If it is in a keg - without much yeast - I suggest making a starter with a packet of re-hydrated dry yeast and a quart of 1.04 malt extract solution and fermenting more time. I have both if needed and can offer more instructions if needed.