Chancellor Ale and American Small Ale

grain:
- 31 pounds Maris Otter Pale Ale malt (both)
- 13 ounces Briess Caramel 60 (American Small Ale)

hop (Chancellor Ale):
- 4 5/8 ounces East Kent Golding whole hops (90 minutes)

hop (American Small Ale):
- .53 ounces Columbus whole hops (90 minutes)
- 1 ounce Columbus whole hops (flame out)

yeast: Wyeast West Yorkshire (from English IPA via English Bitter Ale)

comments:
The Chancellor is another brew inspired by brew author Terry Foster.  Basically a hoppy English Barleywine.  One to age for a while.  Maybe crack one open at the first snow.

The American Small Ale was brewed in the parti-gyle style.  The second runnings of the Maris Otter was combined with the Caramel malt to produce a light gravity, slightly caramelly wort.  Hopped with a classic American variety just in time for 4th of July celebrations.

batch size: 5 gallons (Chancellor Ale); 10 gallons (American Small Ale)

ambient outdoor temperature: 80s
ambient basement temperature: 66 degrees Fahrenheit

gravity pre boil (Chancellor Ale): 18 degrees Brix
gravity post boil (Chancellor Ale): 23 degrees Brix

gravity pre boil (American Small Ale): 7 degrees Brix
gravity post boil (American Small Ale): 9 degrees Brix

mash details:
- start at 7:10 AM at 160 degrees Fahrenheit
- 7:20 AM at 154 degrees Fahrenheit
- 90 minutes at 150 degrees Fahrenheit

notes:
- Chancellor Ale racking.  Image shows yeast lineage.

- American Small Ale boil.
- The Columbus hops and an English Bitter Ale. Looks good.

- Fermentation chamber.

- Racking the American Small Ale to carboy.

- American Small Ale fermentation was weird. Hardly any foam ... but bubbles ... and a lot of movement. Never seen anything like it.

English India Pale Ale

grain:
- 21 pounds Maris Otter Pale Ale malt
- 4 1/2 ounces Briess Caramel 60

hop:
- 4 1/2 ounces East Kent Golding whole hops (90 minutes)
- 2 ounces East Kent Golding whole hops (flame out)

yeast: Wyeast London ESB and Wyeast West Yorkshire (both from English Bitter Ale)

comments:
Under-gravity for the style (English IPA often in the 5 -  6% abv range.  I added too much sparge water.  This will be more like a very hoppy, clean English Pale.  You dig?

batch size: 10 gallons (the yeast split between 5 gallons)

ambient outdoor temperature: 60s
ambient basement temperature: 64 degrees Fahrenheit

gravity pre boil: 9.25 degrees Brix
gravity post boil: 11.25 degrees Brix

mash details:
- start at 6:30 AM at 156 degrees Fahrenheit
- 7:20 AM at 154 degrees
- 8:30 AM at 160 degrees after sparge water added

notes:
- Check out all those Goldings at the bottom of the kettle.  6 1/2 ounces.

- Fermentation started in a few hours.  This is an image at about 18 hours.  The London ESB on the left and the West Yorkshire on the right.  Good thing I went with the blow-off setup.  This is a good example of the unpredictability of needing a blow-up.  Exact same wort, exact same conditions, very similar yeast yet one ends up with a lot more krausen.  Use a blow-off set up.  Peace of mind.

-  A close up of the West Yorkshire fermentation ... taking care of business.