Doodle Face 3.0

DSC_0646Doodle Face 2

Another batch of one of my favorite beers is done!  Doodle Face is a tribute to the White Pointer brewhouse Goldendoodle, Whiskey.  Doodle face is a Citra hopped APA and I absolutely loved the last batch.    This one is just basically a full sized batch of my Doodle Face 2.0 recipe with a couple changes.

The doodle

The doodle

The malt and hop bill are more or less the same as the last batch, just scaled up.  This beer is almost entirely Citra, minus Warrior for bittering.  My inspirations for this beers are Zombie Dust, Pseudo Sue, and Hill Farmstead Citra.  As per usual, this beer isn’t a clone attempt at any of those, just where I drew some ideas from.  I love Citra hops, and last time I brewed this beer it was just dripping with that citrus and slightly tropical flavor.  I also really like the Golden Promise base in this beer, it adds a really nice bready base for the hops to play on.  The wheat, oats, and carapils are all to help get that smooth, creamy body reminiscent of Hill Farmstead that I strive for in my pale ales.

The first change comes from the yeast.  I used Wyeast 1318 London Ale III in this batch vs the WLP 007 Dry English ale in the last one.  If you’ve been reading this blog you know I’ve been pretty big on 1318 and Conan as two candidates as a house yeast.  I figured 1318 would be better suited to this beer and would allow the Citra character to be the star of the show.  I also went with what it becoming my standard pale ale water profile,  going with a higher chloride to gypsum ratio once again with this batch since I’ve really enjoyed what it does for the mouthfeel.  I loved the balance of this beer last time I brewed it, and the way the Golden Promise base and Citra hops played together was fantastic.


The brew day for this beer was amazing.  It was brewed on 07/26/15.  We had the neighbors over as usual, and our neighbors Jeremy and Sara did a shrimp boil alongside the beer.  We used some Old Bay seasoning, shrimp, Italian sausage, potatoes, carrots, corn, and garlic clove.  Good God it was fantastic!  We times the shrimp boil to be done right as I was waiting for my hour long mash rest, so that was the perfect way to fill that time.  The brew day also ended in a drunk dance party, so really there was no way it could have not been a great day.  Despite the great food and revelry (I love that I just got to use that word), I was spot on in my brew game.  I hit my numbers almost on the dot for everything.  My OG came up just one point short at 1.056.  I did a 30 minute massive hop stand on this beer, so the nose and flavor on this should be incredible.


The shrimp boil! No, this was not in the beer.



Me, mixing up some sanitizer

This is a pretty short post I realize, I just don’t have much new in this beer to elaborate on.  I’m just trying to dial this one in, but there was so little from the last batch I’d change so I feel pretty confident in this one.  This brew day was one of the most fun I’ve had though, so if the beer lives up to the fun I had brewing it, I’ll be thrilled!

Here’s the water profile on this one:

Ca+2       Mg+2       Na+        Cl-         SO4-2            HCO
149.5       0.0           0.0        185.3        107.2            0.000

Recipe Specifications
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.057 SG
Estimated FG: 1.015
Estimated Color: 5.3 SRM
Estimated IBU: 50.4 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
8 lbs Pale Malt, Golden Promise (Thomas Fawcet Grain 1 71.1 %
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 8.9 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 8.9 %
8.0 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 4 4.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.4 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 2.2 %

0.50 oz Warrior [15.00 %] – Boil 60.0 min Hop 7 25.8 IBUs
3.00 oz Citra [12.00 %] – Boil 5.0 min Hop 8 24.6 IBUs

5.00 oz Citra [12.00 %] – Steep/Whirlpool 0.0 m Hop 9 0.0 IBUs

5.00 oz Citra [12.00 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs

2.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 10 –

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 4.0 oz
Name Description Step Temperat Step Time
Mash In Add 14.06 qt of water at 164.8 F 153.0 F 60 min

Sparge: Batch sparge with 2 steps (1.47gal, 3.64gal) of 168.0 F water

Update 08/08/15:  This beer has been in the keg on a second round of dry hops for a couple days.  I’ll remove those and start carbing this one tomorrow.  The FG came in at 1.012, giving me an ABV of 5.8% for this batch.  The sample was already fantastic!

Tasting Notes 08/24/15:  

Appearance:  This beer pours a golden/light orange color, and has the look of a glass of fruit juice!  Its a beautiful hazy brew, and while some people may be off put by this murky beauty, I love the appearance of beers like this!  The head sticks around nicely as well.

Smell:  Like putting your nose into a bag of Citra hops!  Kegging did wonders for this beer!  There’s tons of orange and grapefruit citrus aroma along with a bit of mango and passion fruit.  There’s a slight fruity ester note from the yeast in the aroma as well that compliments the hops well.

Taste:  The bitterness on this one is pretty mild and is made softer by the roundness that the London Ale III yeast provides.  The Citra flavor on this beer is huge!  There’s tons of citrus flavor, as well as some tropical fruit like mango, passion fruit, and pineapple.  The London Ale III really works well in this beer, and this just solidifies my intentions to use this as a house yeast of sorts.  The Golden Promise malt lends some nice sweetness in the finish.

Mouthfeel:  I love what the combination of the London Ale, water chem, and grain bill does for this beers body.  Its so smooth and juice-like.  It drinks like a medium bodied beer with a dry finish, but the body is smooth and creamy.

Overall:  This is one of those beers that just makes you smile when you drink it.  I’ll probably add another half pound of Golden Promise just to bump the ABV up to 6%, but that’s about it.  There’s really nothing else I’d change about this one, its one of my favorites that I brew!

Searching for a House Yeast Part 2: Conan Vs Wyeast 1318 London Ale III Side by Side


On the left is Conan, on the right is London Ale III

In my never ending quest to dial in my recipes, I’ve been trying to decide on a house yeast for most of my ales.  I’ve used both Conan and London Ale III and really liked what both have to offer, but which yeast better fits my needs?  If you read my Part 1, you’ll see my thoughts on both of these yeasts.  Well, The only way to determine which yeast I like better for sure is to do a side by side comparison!  I took a pale ale recipe that I haven’t brewed yet, but had been meaning to.  I did a 3.5 gallon batch.

3.5 Gallon Batch Size
OG: 1.046
IBU: 40

4.5# 2Row
.5# White Wheat
5oz Caramalt 15L
.5# Flaked Oats
2oz Acid Malt

.25oz Warrior 60 min
.5oz Simcoe 5 min
.5oz Citra 5 min
.5oz Amarillo 5 min

1oz Simcoe 30 min hopstand
1oz Citra 30 min hopstand
1oz Amarillo 30 min hopstand

.5 Simcoe dry hop
.5 Citra dry hop
.5 Amarillo dry hop

My water profile was typical of my pale ales, heavier on the chloride with a smaller gypsum addition.

After the boil and hopstand were complete, I split the batch between two carboys.  I pitched London Ale III in one, Conan in the other.  Both batches of beer are fermenting at around 66 degrees.  I’ll bottle the two batches at about the two week mark, give it a week to carb, and then toss some in the fridge to test.

I’ll post back here with an update as soon as this experiment is over!

Update 08/08/15:  I bottled both batches yesterday.  I was surprised that both batches finished at 1.006, I had expected the Conan batch to finish just a bit dryer.  Both samples already smelled and tasted great, It’s going to be hard to decide which I like better.  I plan on waiting a week to carb and then putting the bottles in the fridge for a day.  I’ll then do the side by side!

Update 08/13/15 Tasting:  Here’s the moment I’ve been waiting for!  Let me start by saying that I really like both of these yeasts.  They each have strengths and you truly can not go wrong using either.  That being said, I have to say that London Ale III is my preferred yeast between the two.

The appearance of both beers was pretty close as you can see in the picture above.  The London Ale was just a hint more hazy and bright, the Conan just slightly darker and clearer.  Both were pretty looking beers and anyone who reads this blog knows I enjoy hazy hop forward beers.

Both beers smelled really nice.  The London Ale had an intense citrus aroma, more orange than grapefruit, with maybe a bit of pineapple.  There was also a bit of pine as well as some English ester aroma.  A really good smelling beer for sure.  The Conan had a more peachy and apricot aroma that blended with some citrus and pine.  This isn’t surprising as Conan is famous for that apricot/peach profile.  The aroma of both beers were fairly intense, and its hard to say which was more appealing.

The taste of these beers weren’t too far apart, but I slightly preferred the London Ale III.  I feel that both yeasts accentuated the hops and malts well, but I like that London Ale III was just a bit more neutral.  Don’t get me wrong, the London Ale had some nice subtle ester character to it, but I feel it was the more neutral of the two yeasts.  This will let the individual ingredients of the beer shine though in my opinion.  Conan was slightly bolder in flavor.  The hop profile of the beer was the same obviously, but Conan added that peach/apricot note, while the London Ale was more citrusy.  The flavor of the London Ale beer seemed rounder to me if that makes any sense.  The bitterness faded quickly, the citrus from the hops was there, and then it had a slightly sweet, juicy finish.  The Conan’s bitterness seemed to linger just a bit longer and its flavors seemed sharper.  Conan also left some nice sweetness in the finish as well.

The mouthfeel of these beers where both really nice, but I have to give the edge to the London Ale III.  This beer just seem so soft.  There’s a creamy feel that London Ale gives the beer that Conan, while close, just falls slightly behind.  Conan was a bit crisper, while the London Ale III had that roundness I mentioned previously.

Like I said earlier, you really can’t go wrong with either of these yeasts.  For my tastes,  London Ale III just barely wins over Conan.  Conan will likely make for a sharper, bolder beer, while London Ale makes a super balanced, round, and juicy pale ale.  I also feel like the London Ale would work better in a wider variety of beers, so if reusing yeast is a concern then that may also impact the decision.

All in all this was a really fun experiment to try.  I really like both of these yeasts, and a direct comparison was the only way I was going to be able to choose between them.  I encourage anyone who is considering these to try this experiment as well.  Taste is subjective, so your opinion may vary from what I found here.  I hope this post helps any fellow brewers who are looking to dial in their recipes!