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**TexLaw** · 03-31-2008, 04:25 PM

So, I had a half-pound of Argentine Cascdes in my freezer and some inspiration from BierMuncher's Sterling Gold when I put together this recipe for a 5.5 gallon batch:

4.5# U.S. 2-row pale malt
2.0# Belgian Pilsner
0.75# Flaked rye
0.5# CaraPils
1 oz. Cascades (Argentine) 3.2% AA 75 mins (FWH)
1 oz. Cascades (Argentine) 20 mins
0.5 oz Cascades (Argentine) 10 mins
0.5 oz Cascades (Argentine) 5 mins
WLP029 German Ale/Kolsch yeast

I brewed it yesterday, performing a brief protein rest before a single saccharification rest around 150F and a 75 minute boil. Here are the numbers:

OG - 1.042
IBU - 23.7
Color - 2.8 SRM (calculated, of course, and it looks like I just might have pulled that off in reality, or close to it)

Right now, the yeasties are having quite a party in the mid-60s. They had an overnight pre-party in a one quart starter, pitched while still active but declining. Still they were underway in just a couple hours or so. It's been a while since I've brewed a beer so light in color, body, and alcohol, and I had nearly forgotten how quickly these suckers convert in the mash tun and kick off fermenting.

I wanted something a little sweet, a little crisp, a little spicy, and that would show off these crazy hops that are like are more like a slightly citrusy noble hop with a bit more spice. I'll report on any developments.

TL

blacklab · 03-31-2008, 04:31 PM

Party on yeast, party on. Looks like a session brew!

**the_bird** · 03-31-2008, 04:32 PM

Looks like that'll be nice and tasty for when it REALLY starts to warm up. Should be pretty quick, grain-to-glass, with that gravity. You gonna dry-hop it?

nl724 · 03-31-2008, 04:34 PM

I got some Argentine Cascades from a raffle, and I have been wondering the difference in flavor from American Cascades.

blacklab · 03-31-2008, 04:37 PM

Quote:

Originally Posted by nl724

I got some Argentine Cascades from a raffle, and I have been wondering the difference in flavor from American Cascades.

Each Argentinian IBU is worth about 1/300th of an American Cascades IBU.

nl724 · 03-31-2008, 06:23 PM

So basically using 1oz of an Argentinian cascade will provide a hint of bitterness if boiled for 1 hr?

**TexLaw** · 03-31-2008, 06:29 PM

Quote:

Originally Posted by nl724

I got some Argentine Cascades from a raffle, and I have been wondering the difference in flavor from American Cascades.

We'll see how the flavor actually comes out, but I expect they will be quite different from U.S. Cascades. Like I mentioned, this is an unusual hop, in that it is spicy and citrusy. It really does make me think of a cross between citrusy American hops and noble hops or Styrian Goldings. They do not have any of the piney, resiny notes un U.S. Cascades.

I thought about mixing in some Willamette, Sterling, Centennial, or U.S. Cascades, but I decided against it because these hops already are complex and I wanted to see how they stood on their own. So far, all I've done is smell them in the bag and boiling wort, but I like what I smell.

TL

**TexLaw** · 03-31-2008, 06:34 PM

Quote:

Originally Posted by the_bird

Looks like that'll be nice and tasty for when it REALLY starts to warm up. Should be pretty quick, grain-to-glass, with that gravity. You gonna dry-hop it?

I don't know if I will dry hop it or not. I keep going back and forth on that, so I guess I will decide when I rack it to the secondary. If I do, it will be very lightly - no more than an ounce, and probably more like half an ounce. I do not want to overwhelm the other facets of the aroma and muddy up the spiciness from the rye.

I can tell you, though, I do like smelling these hops. I hope they stick around and become more available in time.

And, the idea was to make a good Summer beer. It's about that time down here.

TL

**TexLaw** · 03-31-2008, 06:37 PM

Quote:

Originally Posted by nl724

So basically using 1oz of an Argentinian cascade will provide a hint of bitterness if boiled for 1 hr?

Pretty much. According to ProMash and the good Mr. Tinseth, the ounce I used for first wort hopping and a 75 minute boil got me a whopping 12.2 IBUs in that low gravity wort. If I were to brew something with a higher gravity or bolder malt flavors, I would not even think of using these as bittering hops (or, at least, as the sole bittering hop). I would like to try an IPA with these hops later on and use Summit or Centennial for bittering and the Argentine Cascades for one or more later additions.

TL

**TexLaw** · 05-09-2008, 02:03 PM

Just an update on this one.

It came out great. I did dry hop with a half ounce, and I could be persuaded to bump that to about 0.75 oz, or maybe I could add a little more to the aroma boil additions. I might also want to cut the pale malt to 4# and bump the Pilsner to 2.5#, just to experiment.

Aroma is clean, a little sweet, with mild spicy, floral, and citrus notes from the hops. There is a mild Pilsner malt note, and just a touch more spiciness from the rye (which I might bump to 1.5#).

Appearance is light golden (around 4 SRM, as best as I can tell) with a meringue-like, white head that lasts and provides light lacing. It started off quite hazy at first, but it has been clearing up rapidly.

Flavor follows aroma: a little sweet with very mild hop flavor. It dries out quickly in the mouth and finishes mildly bitter.

Medium-light body gets a little support from the rye, and that keeps the beer from feeling watery. I kept the carbonation down on this one a little, as I do not like beers that get too fluffy or lose flavor and aroma to carbonation bite. There is no astringecy, diacetyl, or any other unexpected sensations.

I wanted a nice, Summer drinker, and I got it. I also like the Argentine hops very much, as they let me get a mild but complex hop profile without a complex recipe or measuring out quarter ounces. I may tweak this around when I brew it again, but just for the sake of playing. It is good as it is. So far, I've received comments along the lines of "delicious" and "refreshing."

TL