For the San Diego Session Ale, I decided to go with an intense 100% "hopbursted" - meaning all the hops were added within the last 15 min of the boil - amber-colored ale. In order to get it firmly malty for a small beer, but keep it from being cloying, I went for a grain bill of mostly pale ale malt, with a little crystal and aromatic malts and a small pinch of Carafa Special II for color. In order to get it both clean and American-tasting, as well as clear, I chose to use WLP051 California V Ale yeast. I am going to rack it to secondary, then quickly clear it with some cold crashing and gelatin for a week before I keg it and dry hop it in the keg. Then it will get poured out of the jockey box with room temperature beer going in and cold beer going out. Here's the recipe:
Recipe: San Diego Session
Style: 23-Speciality Beer
Recipe Overview
Wort Volume Before Boil: 8.50 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.20 US gals
Expected Pre-Boil Gravity: 1.034 SG
Expected OG: 1.044 SG
Expected FG: 1.011 SG
Expected ABV: 4.4 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 44.9
Expected Color: 11.4 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 84.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
US Pale Ale Malt 8lb 8oz (90.5 %) In Mash/Steeped
UK Medium Crystal (120EBC) 8.00 oz (5.3 %) In Mash/Steeped
Belgian Aromatic Malt 4.00 oz (2.7 %) In Mash/Steeped
German Carafa Special II 2.20 oz (1.5 %) In Mash/Steeped
Hops
US Cascade (5.3 % alpha) 75 g Bagged Pellet Hops used 15 Min From End
US Centennial (11.0 % alpha) 60 g Loose Whole Hops used 5 Min From End
US Citra (14.2 % alpha) 30 g Loose Whole Hops used 5 Min From End
US Centennial (11.0 % alpha) 60 g Loose Whole Hops used At turn off
US Citra (14.2 % alpha) 30 g Loose Whole Hops used At turn off
US Cascade (5.3 % alpha) 30 g Bagged Pellet Hops used Dry-Hopped
US Centennial (11.0 % alpha) 30 g Bagged Pellet Hops used Dry-Hopped
Other Ingredients
Yeast: White Labs WLP051-California Ale V
Mash at 152 degF for 60 mins
Mashout at 167F for 10 min
Recipe Notes
Reverse Osmosis water with 1 tsp of Gypsum and .25 tsp of Chalk added to the mash
Mr. Pink Belgian Witbier
The Witbier is going to be pink. I decided I would go for a pink witbier because I thought that would help it stand out amidst the sea of wheat beers at the beerfest. When I tried tasting some Hoegaarden blended with unsweetened hibiscus tea, it tasted pretty good, so I figure adding some to one of the kegs can't be a bad thing. Here's the recipe:
Recipe: Mr. Pink Hibiscus Honey Wit
Style: 16A-Belgian And French Ale-Witbier
Recipe Overview
Wort Volume Before Boil: 14.00 US gals
Wort Volume After Boil: 12.25 US gals
Volume Transferred: 11.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 11.50 US gals
Final Batch Volume: 10.50 US gals
Expected Pre-Boil Gravity: 1.037 SG
Expected OG: 1.048 SG
Expected FG: 1.009 SG
Expected ABV: 5.1 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 15.5
Expected Color: 3.7 SRM
Apparent Attenuation: 80.9 %
Mash Efficiency: 64.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Canadian Pils Malt 9lb 0oz (32.4 %) In Mash/Steeped
US Flaked Soft Red Wheat 8lb 0oz (28.8 %) In Mash/Steeped
US Raw Soft White Wheat Berries 3lb 0oz (10.8 %) In Mash/Steeped
Canadian Pale Ale Malt 3lb 0oz (10.8 %) In Mash/Steeped
US Rice Hulls 2lb 0oz (7.2 %) In Mash/Steeped
US Flaked Oats 1lb 0oz (3.6 %) In Mash/Steeped
Sugar - Honey 1lb 12oz (6.3 %) at High Krausen
Hops
US Willamette (3.0 % alpha) 80 g Bagged Pellet Hops used 60 Min From End
US Citra (14.0 % alpha) 14 g Loose Whole Hops used 5 Min From End
Other Ingredients
Orange Peel, Sweet 30 g used In Boil
Coriander Seed 15 g used In Boil
Lime Peel 5 g used In Boil
Cardamom Pod 1 g used In Boil
Yeast: Wyeast 3463-Forbidden Fruit
Mash at 149 degF for 90 mins
Here's what it looks like (more pink in person)
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