I was straightening up the bookshelf in my office today and found an old spiral bound notebook that I used to log my old home brewing recipes in. And as a nice surprise, I found tucked between the pages some recipe summary spreadsheets on some of the beers I’ve been discussing recently that I was involved with at AB in the 1990s. I thought maybe I’d share a couple of these.
American Hop Ale:
This was one of my favorite beers we brewed in The Specialty Brewing Group. The last of the American Originals, it was a deep amber/brown ale, malty, but not sweet, with an intense hop bitterness and floral, spicy hop aroma. Without a doubt, the most aggressively hopped beer we released while I was in the group.
91% American 2-Row malt,
8% 40 dL Briess Caramel malt
1% Briess Black Patent Malt
The mashing profile is described as an “Upward Infusion w/ Reverse Boiling Water Pumpback”. That’s a mouthful, and the German term for it-that the old school German Brewmasters at AB used: “Hochkochmaishverfahrven” (forgive any spelling errors-I’m going off a 20 year old memory here!) was even worse. To understand what this means, you need to understand AB’s brewing process a bit:
At AB, most brands were mashed in at a fairly low temperature for protein rest, and a cereal boiling process was used in a separate cooker. In what AB called the American Double Mash process, the rice or corn after being boiled a short time to liquefy the starches, was pumped back to the mash vessel containing the malt, and that process, coupled with steam flow to the jackets on the mash vessel, helped raise the overall mash temperature to the desired conversion temperature. This is very similar to the traditional German decoction mashing technique.
The problem with this technique is that it produced a very fermentable wort, meaning it didn’t leave behind a lot of dextrins and other complex carbohydrates that an ale brewer would get using a traditional infusion mash profile, as was common in craft brewing in those days. So the specialty beers made using the traditional AB mashing schedule came out thin and too dry, and lacked mouthfeel. To fix this situation, Frank Vadurro, Sr. Asst Brewmaster in Merrimack, NH, Denny Franz who ran the Corporate testing program out of St. Louis, and Al Linnebach, who was running the pilot brewery (RPB) at the time, devised this process in which the thick malt mash was pumped into a second mash vessel containing only water that was at boiling temperature. It’s very similar to the jump mash process described in Kunze’s excellent Technology of Brewing and Malting. The result was that the mash almost instantaneously increased to the proper conversion temperature, bypassing the beta amylase window (144-149°F) that results in highly fermentable wort. It was a neat technique to get some body and mouthfeel in these beers, and we used it for a lot .
Not a lot of detail available on my sheet, but the hops used were Cluster and American Fuggle (which is the same hop as Willamette. Legally, for labeling purposes, they are interchangeable). The beer was then dry hopped with 3/4 lb/bbl Fuggles. I remember we tried Cluster on a pilot brew and felt it was a little too catty for this beer.
Yeast was NCYC 1044 Ale yeast. I don’t remember exact fermentation temperature but I think it was around 72 °F.
OG: 14.8 °P
TG: 4.5 °P
Color: 16 °L
1996 Anheuser-Busch Winter Brew
As discussed in the last post, this was the second, and arguably the best, Winter/Holiday beer we brewed while I was in the Specialty Brewing Group. Here’s a recipe summary:
68% 2 Row Malt
19% 40 °L Briess caramel malt
10% 20 °L Munich Malt
3% Briess Chocolate Malt
The mashing profile was the upward infusion process similar as described above for American Hop Ale
Willamette, Cascade, and Elk Mountain Farms Idaho-grown Hallertau and Saaz. I wish I had record of which hops were added early and which were added late.
AB Lager yeast strain, probably at about 55 °F for primary, then cold lagered at 40-45 °F for 3+weeks
OG: 13.6 °P
TG: 4.95 °P
Color: 16 °L