The Virginia Estate Ale Experiment

When a local farmer gave me a call about the grain he was growing, I was intrigued. It appears that Virginia Tech’s Small Grains Breeding Program had released a Thoroughbred barley variety.  So far, it seems to have only been used by Copper Fox Distillery (just an hour’s drive from me) to make whiskey. It is a 6-row malt, which I understand is better suited for the Virginia climate, and I can’t remember using anything other than 2-row in my homebrewing before.

The farmer was curious about using it for a beer, so he gave me about 5 pounds of the grains to play with. I initial thoughts circled around testing the quality and efficiency of the malt. How would the sugars I could mash out of the grain compare with the 2-row I normally use? Also, and this is the real bottom line, how would it taste?

When I received the grains they had already been malted and separated into 3 Ziploc bags. From what I understand from his process, he had malted and roasted them at different temperatures and times. Looking at the color of the grains and tasting them, they all seemed pretty similar to me. It looked like all of them were 6-row pale malt.

Since this was going to be a small batch, given the amount of grain he brought me, I set out to devise a simple recipe for this beer that would only feature this grain and some restrained hop additions. It, then, occurred to me that I could make a Virginia estate beer (a la Sierra Nevada’s Estate Ale). The grains would be the local farmer’s, the hops would come from my homegrown hop vines, and the water out of the local system. The yeast would be the rub, but used an American ale strain that I had gotten from Starr Hill. That yeast began in California, but it had surely gone through several generations at Starr Hill and then it had been used by me on several occasions. It was Virginian but nurture, if not by nature.

The brew session went quickly. I had decided to do an American Pale Ale and it would be very similar to a SMaSH brew (which is Single Malt and Single Hop beer). Only the 6-row grain and my homegrown cascade hops.

The grains were very normal looking and most of the rootlets had been spun out by the farmer.

The cascade hops were from last year’s harvest (2010) and I had dried, compacted and frozen them in a bags.

The original gravity of this brew was a 1.044 with an efficiency of ~70%. Given that this was a small batch, the batch didn’t go through my normal mashing process, I know efficiency was lost in that.

The yeast is pitched, and I look forward to tasting this Virginia beer. Definitely not the first of its kind, but maybe the beginning of a new, modern era.


5 Responses to “The Virginia Estate Ale Experiment”

  • Velky Al Says:

    That sounds interesting! Hope to get to try it.

  • Tom Says:

    What a great idea, Jamey. I love the concept of doing an “all local” beer. Let me know how it goes.

  • BarlowBrewing Says:

    Thanks, guys. I’m really interested to see how this local batch turns out.

    My only concern is over the size of the batch. It is really rare that I’ll make something that is less than 5 gallons, so I use a slightly different method, and deal with different thermal masses, etc. It feels like too many changing variables, but I’m sure it will be fine.

  • Brian Simpson Says:

    How did the all Virginia beer taste?

  • BarlowBrewing Says:

    Hey Brian,

    The VA beer was rough around the edges. It was grainy in a slightly astringent and oaty way. Since my methods were constant and I’ve used the other ingredients before, I’m assuming the homegrown grain was the culprit. I’m letting it age a bit more to see if it settles down. This is one I’d like to revisit.

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