I did intend to be doing some work on my thesis tonight but Microsoft decided to change Excel and Word to make pasting graphs onto a word document more annoying than an episode of The Hills. To save my sanity and laptop I decided to do a post about a beer I have brewed to simultaneously upset and delight Oz Clarke on Sunday. It is a red ale brewed with the Jellyfish Aurelia. Oz apparently hates them.
I recently watched a documentary on jellyfish on Channel Five. You know the type of documentary with only 8 facts which are strewn out over an hour with lots of overly-dramatic music, repetitive images, effects and an overexcited voiceover from the bloke who does detergent ads. After each set of adverts there is a 10 minute recap of the 2 facts introduced in the first quarter of the programme along with the same music and images. In effect knowledge has been eaten and digested by the American production company and then defecated out into your mouth in a brown sausage of children’s TV for retarded adults. How stupid do you have to be to still be interested in the subject by the end of the programme?
The Jellyfish, which isn’t actually a fish, is a ball of protein and seawater with no brain and a common hole serving as a mouth and an anus(insert Channel Five joke here). I followed the same principles as with seawater mild in this beer using the sea salts to work with the liquor salts to add roundness. The protein from the jellyfish also comes in handy to boost the free amino nitrogen in the wort and allow me to use some extra glucose to dry up the finish without risking a stuck fermentation.
The jellyfish was picked up from Polzeath beach and added to the kettle as the wort was collected to make use of the proteolytic enzymes from the mash not yet denatured by the sparge. The beer is fruity with a very moreish dry finish. Dangerously moreish for an 8.8% beer.
Malt: pale ale, roasted wheat, 140 crystal, roasted barley
Hops: Northern Brewer, Perle, Bobek