Sunday, October 12, 2014

Prince D - Belgian Dark Strong/Dubbel

Is it Dubbel or a Dark Strong?  I recently was listening to the boys on BN talk about this very concept, and at the end of the day I was not really brewing to one or the other.  I had an idea of the character in this beer I was shooting for, and truth be told I haven't brewed enough of them to dial in what I am really looking for, especially because i have only begun to cork brews and see what the aging process provides.  Anyway, here we are all brewed up and no where to go...or do we?  

I love big, complex beers.  I love the idea of moving around those complexities and creating something that can age.  With that said i fully intend on brewing many more to this genre, aka, the big dark Belgian.  

So, lets dive into the first BDB (Big Dark Belgian) I have written about and see where the beer takes us.  On this one I was not trying to blow any one characteristic out of the water.  I was trying for balanced complexity (does that even make sense?) on the grist followed with a complimentary fermentation. 

From this beer I can adjust the grist to fit the fermentation profile, if it did in fact yield my intended sweet start, dry finish, low fusel, moderate ester beer.

Let's Begin

OG - 1082
FG - 1026 (no bueno)
ABV - 7.5
IBU - 29
SRM  - 25

Belgian Pils - 7lb
US 2-row - 7lb
Bisquit - 2lb
Special B - 1lb
Munich (Light) - 1lb
Munivh (Dark) - 1lb
Caramunich III - .5lb
Dark Belgain candi Sugar (homemade) - 1lb

I have 500ml thick slurry of what will be third gen WLP 500.

Need 320B cells (mr, malty)

~125ml thick slurry ~ 150B (mr. malty) into a 1L starter@1.036 (brewersfriend - White) = 338B cells, close enough.

BrewHouse Math: 10 min boiling took 1000ml down to 800ml in the flask.  200ml boil off/10 min.

Belgian Candi Sugar - Easy!
1lb sugar
2 cups water
1 Tablespoon lemon/lime  

Brew day: 8/27/14

Bring to a boil for 30 and at 30 (or a little less, once the water was evaporated) you must watch it very carefully as the solution will darken quickly.  Pull off heat at desired color and add directly to boil, or cool, break apart and store in a dry place. 

The plan was good, but unfortunately there were a couple details that required some adjustment.  First, my brewhouse inventory was not as accurate as i thought and my East Kent Goldings were in fact, gone.  So, I hopped with Warrior to obtain the same IBU's.  Warrior is my go to for clean bittering without adding hop character.  Its beautiful, and as this is a malt-centric beer I was hoppy to use them.

Next, my OG was low.  Sometimes I get my targeted 65%, some times I only get 60....Its pretty frustrating, and I have yet to narrow down where in my process I'm getting hosed.  Hmmmmmmmm...I think I have a refractometer purchase in my near future...and additional notes on the sparge/mash consistency and subsequent OG.

Anyway, its nothing a little DME cant fix, so I added some to get my OG up.   

Everything went well, but even after cooling (during another brew) and a couple hours in the fridge I could only get her down to 70 (summer months are tough on that immersion chiller efficiency), so I left her outside overnight after pitching at 70 to get a few more degrees sucked out into the world.

Day one and she was ripping!  And she was at 77!  Well, so much for restricting fusel alcohol production.  Turns out it only got down to 66 that night and i never got her down in the low 60's which would have put me below optimum, but in the wheel house for her to free rise into her own sweet spot (my preferred fermentation profile)...I think I see a fridge and a Johnson Controller in my near future.

Day 10 - 1029 - swirled

9/15/14 - FG at 1026, 66 degrees, no airlock activity.  Shook well and put into
75 degree water.  
9/17/14 - fermentation has restarted.  Airlock action every 30 seconds. ((I think this was just residual CO2 escaping as the liquid warmed))
9/22/14 - very little reduction, if any in gravity.  I have given up the ghost - keg it!

My friend, Gates, owner/chef/beer enthusiast of Bear and Boots Restaurant had an amazing idea.  Spruce your Belgian Dubbel he says.  Now, when you have a man as talented as Gates offering a fun idea on how to take your beer to the next level, you listen!

So, how to get Spruce in my beer?
I have tried boiling down "spruced water," just adding the whole sprig and adding spruced water.  Nothing stands out yet.  Seems like it would have had to be in the boil as I can not put a sprig in now without contaminating it, or sanitizing the sprig....No essential oil found at local spice shop and I'm not going to go out and buy it for this purpose. 

10/7/14 - oaked remaining 2.5G with heavy toast spiral.

Next - oak to taste.  Then...
Add 1 sprig per 12oz bottle (4 bottles). Add just needles to 4 more for aging as well.  
4 - full sprig (one to gates)
4 - needles only (one to gates)
Bottle and cork the rest.  Age at least 2 months. 

Packages non-oak
Oaked a gallon with full heavy toast spiral

10/16/14 Packaged final gallon - Oak bomb.  All subtle complexity ripped out by oak/vanilla/wood.
11/21/14 - Oak bomb is still an oak bomb.  The non-oaked version is beautiful  Still under attenuated, but I am very happy with the complexity and ester profile.  I see no need to change anything with this grist accept to work down the final gravity.  

A - Medium to dark brown with a nice white head that hangs in for most of the brew.  Belgian lacing not readily sticky in this version.
S - The aroma is slightly sweet, perhaps a small tinge of alcohol in the nose and a nice light fruity yeast character.
T - Very easy on the pallet although with a slightly sweet start but unfortunately a slightly sweet finish as well.  The malt is bready and the yeast character comes through appropriately.  Hints of dark fruit and plum are balanced against the lighter malt character and yeast character.
M - medium - needs to be more dried out.  
O - An almost great beer.  Very easy drinking, but not as easy at it would have been if I had attenuated it fully.  want to see this get below 1018, ideally 1016.  More healthy yeast and a more aggressive fermentation profile to help in this effort next time.  Yet, the beer presents well and was very much enjoyed by all at FriendsGiving 2014.

Next - Gotta get this thing to attenuate.  I loved the beer, (not the oaked version...wrecked that), so lets re-brew, no changes to grist of process.  Bigger pitch of fresher yeast...I wasnt cleaning yeast then and was only making 1L starters. Dip toothpicks in Spruce extract and toss in one at a time.  Light toast oak only from now on.

Saturday, October 11, 2014

Bad Weather Gnarleywine

Bad Weather, yep, its that time of year again. When you prepare to hunker down and see the winter winds blow on shore from Nantucket Sound.  I LOVE IT!
There is nothing that slows me down more effectively than a Cape Cod winter, and Im not gonna lie its fantastic.  A time to drink coffee for an hour while looking out the window at a quiet street.  Go for a walk all bundled up or sit in your car by the ocean and take in the scene with the wife (and soon to be, kiddo in tow!).

And!  Make big, Gnarleywines!  Granted, she wont be ready until at least the Spring but this monster is going to be my welcomed guest come Winter 2015.  I smell a tradition brewing!  Ok, enough BS, lets begin our quest for the First Annual Bad Weather Gnarelywine.

In planning ahead for this brew, I decided to make a simple Brown Ale (Southern England if I had to put a style to it), in an effort to build up the monster pitch of yeast this beast is going to need.  That said, 007, Dry English Ale yeast is my choice due to its EnglishNess, its ability to work in high alcohol environments and propensity to attenuate well in these conditions.  I want a big beer, but I want this thing to have high drinkability, not chewy or too cloying so that attenuation factor is critical.  

Overall, the goals here are as follows.  Process and ageabililty!  This baby is going to become what it wants to be, not overly complex from the ingredients, but rather from a proper fermentation, appropriate oaking and time. 

10lbs - (US 2-row and UK Pale)
10lbs - Maris Otter
1lb - C120

Hops - UKGoldings to BUGU target .5

Yeast - WLP 007


OG - 1.1
FG - 1026
ABV - 10%
BUGU - .5
SRM - 17
Mash 148 (going back and forth on this, but I definitely dont want this thing to end high, and there are plenty of unferementables from the long boil. All things being equal, a lower mash temp will help in getting this baby fermented out).  

Boil - boil until you have 1.1 OG, no matter what it takes!  More boiling equals for melanoidin creation anyway, so just boil on!

Ferment low 60s with an increase to mid 70s over 10 days.  Aquarium heater for this sucker, no doubt!  

6-8 weeks in primary.  

Oak goes in at 2 weeks with a string and comes out when the taste is right. 

Condition - half to bombers half to 12oz. All corked.

If a brew buddy is present consider running additional water through and do a shotgun brew per the preboil gravity you get.

Here we go!

Starter:  007 from Falling lead brown harvested, cleaned, and 2/3 of original jar put to 2L starter. 7oz, 2L, mucho nutrient.  

Brew Day:

Water adjustment: 10g Gypsum, 5G Baking Powder

Mash - 148-150

Pre-Boil OG - 1055 (F my life.  I'm still at a loss. Has to be the crush (it was the crush).  1.25qt/lb. Recirc twice (no mash out) - likely a total of 90 minute mash.  Clear wort.  50% efficiency.  Added 3lbs extra light dme.  Preboil 1076.

Boil Notes - a few minor boil overs. Started at 0900.  Have 34 points to go.  OG - 1.1. (didnt record length of boil, but future beers dictate it had to have been about 120 minutes).
Pitch temp - 64 

Pitch time - evening after a few hours in fridge.  Poured carboy to bucket after pitching due to lack of was space for fermentation.

10/19/14 - Day 1 - temp in room is 64 but brew is at 72.  Didn't lift the lid, she's cooking!

Day 10/22 - gravity at 1030!  Sheesh!  Krausen dropped - back down to 66. 

11/3/14 - temp at 64.  

12/11/14 - sent to oak barrel donated by Mike of Devil's Purse.  Thanks mike!  5G whiskey barrel that recently had a stout in it.  Rehydrate with 180 degree water and topped up .5G with sani-water after initial leak"age."  Left overnight, no leaking.  Purged with CO2 and filled.  Beautiful
Initial tasting is mellow on the pallet.  Slightly warming, very well attenuated and greatly in need of age.  A very smooth malt character, not overly complex here.  An excellent start and doesn't she look pretty 

12/27/14 -  1026 - wood starting to come through as a mellowing character, low woody/whiskey notes
1/1/15 - racked to keg - bottled a few with Brett C (20 drops per bomber) and put sanitized balloons on them. 

Kegged version - 2 min light shake at 30 psi and left at 12

1/6/15 - came home to find keg at 18psi.  Let off to 10 (2.3L...leaving slightly high to account for loss in bottling and warming up to serve). Aroma is big, alcohol is forward but not overwhelming, whiskey is there and oak but I think there is balance.  With age this will go far.  Taste is bold but perhaps a little sweeter than id like.  Residual sweetness on lips isn't overdone.  It seems to be a perception, perhaps from the wood.  I stand by putting dryer beer into wood during break in period.  Bottle-cork-wait-you'll thank me later.

6/2/15 - Yahtzee on the first ytasting!
A - A brilliant light red brown hue sparkles through the glass.  A head forms, but dissipates mostly before too long leaving just a little lacing on the side of the glass.
S - A lovely fruity bouquet from the yeast and a smooth alcohol perfume to compliment.
T - The oak doent come through too much, but is there, with a slight drying character.  The bourbon may be a bit more in the background than I'd hope for ideally, but the flavor is super smooth, a lovely maltiness accompanied by a medium dark/stone fruit character.  I'd say we are in the medium sector for residual sweetness.  Its a gorgeous beer!
M - medium
O - stokage.  I love how this beer turned out.  Slightly lacking on the oak character, could have left it in the barrel longer anticipating its drop with aging, but hindsight is 20/20 and this beer is nonetheless gorgeous.  The alcohol is masked well, and hits the pallet where it should.  Yeast character compliments the alcohol, and the malt is super smooth.  Just a nice, warming brew to enjoy on a rainy day in any season.  I am very very happy with this beer.

Next time: Leave it on the oak to a slightly over-oaked point.  Besides that, it was a simple grist and the yeast character came through beautifully on that 007, nice work Mr. White!

3/22/16 - second tasting.  Beer is still gorgeous with that smooth draw.  It's highly aromatic reaking of estery goodness, alcohol and I want to say cherry, but Kerry gets pineapple (but only fleeting).  The residual sweetness is on the upper edge of acceptable to me, which makes me think more of this needs to go tot the 2020 box.  Head retention is lingering now, and mouthfeel is still medium to medium plus.