Galena Dave's Pale Lager

My brother-in-law, Dave, lives in Galena, Illinois with his wife, my wife's sister.

Late in 2019, we visited the area and Dave mentioned that he had harvested wild hops from his yard. He doesn't brew, but knows that I do, and he offered to let me have some.

So, he brought me some to bring home.

We have no idea what type of hops these are. 

Dave speculated that maybe they are Galena Hops, which I suppose is possible, but I don't think it is any more likely than other types.

I did learn from Dave that apparently the beer "Red Stripe" was first brewed in Galena, Illinois. It is very possible that these hops came from the hop farms of the original Red Stripe. 

I don't really know what hops that Red Stripe uses. I suspect something German like Hallertau Hersbrucker. 

Anyway ... I took the hops, and decided to basically do a "Pre-prohibition" pale lager to put them in.

Since Dave comes from Galena, I threw some Galena hops in at 15 minutes.

I wasn't sure how much that Dave's hops will come through in the hop profile. Not a whole lot really, but there was an little earthy character ... sort of like fuggle hops that came through.

It was good enough that the next year, I had Dave send me another batch of hops. The second batch was fresher.

Batch 3 was the same beer, but I used only commercial Galena hops without Dave's hops to see how it turned out. It also used the Anvil Foundry.

If you would like more information on this beer, see Sheppy's Blog: Galena.

Galena Dave's Pale Lager --- Batch 3 (283)

Style		Pre-Prohibition Lager		Batch Size		6.00 gal
Type		All Grain		Boil Size		7.09 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.053 SG		Estimated FG		1.011 SG
Recipe Bitterness		34.1 IBUs (Rager)		Alcohol by Volume		5.5 %
BU : GU		0.648
Recipe Color		5.5 SRM		Color
Measured OG:		1.051		Measured FG:		1.009
ADF:		83		Measured ABV:		5.9

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.06 gal	Denver, Colorado	Water	1	-	-
10.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3	84.6 %	0.86 gal
2 lbs	Oats, Golden Naked (Simpsons) (10.0 SRM)	Grain	4	15.4 %	0.16 gal
0.500 oz	Galena [10.30 %] - First Wort 60.0 min	Hop	5	22.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-	-
1.500 oz	Galena [10.30 %] - Boil 10.0 min	Hop	7	12.0 IBUs	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	8	-	-
1.000 oz	Galena [10.30 %] - Dry Hop 7.0 Days	Hop	9	0.0 IBUs	-
0.50 tsp	Gelatin (Bottling 5.0 hours)	Fining	10	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 32.18 qt of water at 157.0 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
NOTE: I have no idea what type of hop's Dave gave me. He harvested them from his yard.
Make a starter a day or two before brew day.
10g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=108,Mg=8,Na=21,SO4=233,Cl=23,HCO3=104
Brew as directed from recipe.
Cool wort to as close to 50 degrees as possible.
Dry hops straight into primary fermentation
Ferment starting at 50, rising a degree a day for a week, let rise to high 60's for another week.
Keg carbonate.
Once beer is chilled add geletin disolved in .5 cup water.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.047 SG)		Pre-boil Vol		(7.09 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...