The Color of Wort and Update on St. Arnold of Soisson

A while back I posted a review and recipe for a beer I created, St. Arnold of Metz, an Imperial IPA, which contains Bravo for bittering, Cascade for aroma, and is dry-hopped with Calypso. This is an update.

The first ten-gallon batch was actually split, with five gallons fermenting at ale temperature and the other five gallons fermenting at lager temperature, allowing me to test the characteristics of the California Lager yeast that I prefer. The batch that was lagered (which I called St. Arnold of Soisson) was drinkable, but for the additional work and time required in lagering, I won’t be brewing it again. The gravity was too high and the California Lager yeast too laggy to ferment the beer completely dry. It left a slight sweet note that wasn’t unpleasant, just not as great as the Metz.

I like to refine my recipes. I decided I wanted the next batch of St. Arnold of Metz to have more of a “red” hue. Usually when you darken the color of beer, you also darken the flavor, or enhance the overall “maltiness” of the beer.


Finished Ale (1st Batch)


Pre-Boil Wort, 2nd Batch

Because I didn’t want to darken the flavor any more this time (preferring to let the clean hop flavors take front stage), I added half a pound of 120L before the sparge but not in the mash; I basically sprinkled the 120L over the grain bed and sparged over it.

In the next few days, I’ll be racking from the primary and will give you another update!

[NOTE: This is a perfect post to remind you that voting for Beer Camp is still going on. Please vote for me in a joyful Catholic fashion!]


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