tag:blogger.com,1999:blog-83413029817065698852024-03-05T21:01:40.369-08:00The Sickest Stick'Brewing beer is about building perception' - Chad Yakobson of Crooked StaveDavehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-8341302981706569885.post-38223766163960569172019-08-14T20:30:00.004-07:002019-08-14T20:30:52.821-07:00Big Brew with Mark Wade: Basic French Saison, Double Barrel refill with Brett repitch, Weizen Part DeuxWow, writing for the sickest stick....miss it! And what a great time to get going again as there are many projects in the works as of this last brew day with my main shit stain, Marcus Wadeus; aspiring brewmeister and all around goodfella!<br />
<br />
So, what the heck have we been doing...let’s begin.<br />
<br />
Mark is on his third brew and in an double play effort to fill some fermenters and test his resolve, we did a quadruple batch...all different beers, yeasts, barrels and grists.<br />
<br />
<br />
To accomplish this we went with a two tun parti-gyle. What!<br />
<br />
Brew day: 8/4/19<br />
<br />
Tun #1<br />
90% Dingman Belgian Pils: 20#<br />
10% White Wheat: 2#<br />
Mashed 148<br />
Run and mixed<br />
<br />
Resulting Beers:<br />
Weizen II using second gen Weisenstephener Yeast<br />
Crooked Stave Barrel w/Brett slurry gen II from Omega.<br />
<br />
Tun #2<br />
20# pils<br />
1# Vienna<br />
1# white wheat<br />
This was run out and boiled to become the basic French Saison, then we side potted (and mildly charred) 2# flaked wheat, 1# flaked oats and added this to the tun for with the second and third runnings (which were all mixed up with first runnings) to head to the Fathers Day Barrel with the same second gen Brett slurry used in the crooked stave Barrel. Follow me so far? Nice. Moving on<br />
<br />
Resulting Beers<br />
Fathers Day Barrel<br />
Basic French Saison<br />
<br />
<br />
Stats<br />
<br />
Weizen<br />
OG 1043<br />
Boiled 30 minutes<br />
1.25oz low alpha Styrian at 30 targeting BUGU .35<br />
Aerated via hard pour through funnnel<br />
Pitched 1 highly active smack pack of weizenstephener yeast at 62. Left in fridge overnight and got down to 48. Left to free rise in water bath with rag and fan setup and landed at 64 for a week. Huge thick krausen after 4 days. Then left at basement temp of 67 for remainder.<br />
<br />
CS Barrel<br />
Preboil OG 1048<br />
10 minute boil, estimate OG 1050.<br />
No hops<br />
Pitched 500ml 2nd gen Brett Slurry @75. (Could’ve gotten away with 250ml I’d bet)<br />
Took off, strong ferment.<br />
<br />
French Saison<br />
OG 1058<br />
Boiled 30 with 2oz EKG for balance<br />
Pitched at an active smack pack at 60 and allowed to free rise to 75 for duration. Strong ferment<br />
<br />
Fathers Day Barrel<br />
OG 1043<br />
No boil no hops<br />
Pitched Brett slurry, 500ml at 75 degrees. Strong ferment.<br />
<br />
<br />
<br />
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<br />Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-49273523763952762992019-03-07T05:11:00.000-08:002019-03-07T05:11:47.812-08:002019 Cape Cod Beer Comp - Beer #1Ok,<br />
So this is years comp is based in a fifty fifty split of pro judges weighted score and the public. So, in order to take down both I need a solid mix of technique, creativity, and current trends.<br />
<br />
On the technique and creativity side I’m going to goo with a Saison-Wine hybrid, Blending a 5.5% saison with a local white wine (More to come) should give meh a great story to tell and a beer that stands out on the name card...but the execution will win over the pro judges. Finding a local wine that truly captures a robust flavor and aroma will be integral to being able to pull a blend t hat does not require more than 25% wine...the reason, the heat and high alcohol of the wine. I want the body to be from the beer, but accents from the wine, not alcohol and heat to capture the nuance of the blend. <br />
<br />
The other thing t consider is the blend will benefit from the glycerol mouthfeel of the wine, to balance the dry character of the saison. At the end of the day the blending will be the. Lowest common denominator in determining the resulting beer. I think a solid grist of wheat will ensure the saisonis not too dry and can hold up against the adit8onal dryness of the wine....then, the glycerol brings in the final blow to any mouthfeel issues.<br />
<br />
I will acquire multiple wines for the blend and am open to using more than one wine in the final product.<br />
<br />
85% Pilsner<br />
15% wheat<br />
<br />
152 mash, 45 min boil, noble hops to balance only. I will consider a DH in the keg prior to bottling if I feel the wine and brew do not stand alone. Thinki Nelson to parallel up wine character.<br />
25% total volume’ish wine to the keg directly and carb it up. <br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-13307616007739670012019-02-11T12:52:00.001-08:002019-05-03T04:50:01.438-07:00Dark sour - Ethan Barrel 3<p dir="ltr">Initial email </p>
<p dir="ltr">Ok. So we are taking 30G of brown/amber ale to the status of porter/stout.<br></p>
<div align="left"><p dir="ltr">A few thoughts to lay the foundation. <br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">Current beer<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">A - brown/amber<br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">S - beautiful aromatics, this is a highlight of the beer. Cherries came forward in last iteration. <br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">T - showed restrained acid compared to version 2, but assertive nonetheless. Well attenuated. Malt-to-acid is in the range of "balance." Hops restrained.<br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">M - medium to medium/light<br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">O - balanced. Cherry-malt flavor prevails. Acid is balanced. Hops restrained.<br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">Bugs<br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">- the barrel has strong bugs which bring a lot of acid quickly.<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">- saison character is waning<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">- attenuation is strong and thorough<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">- the barrel is in a relatively cool climate <br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">Barrel <br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">- requires 30G<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">- barrel character emerges with time<br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">Next beer<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">Dark Sour<br>
</p>
</div><p dir="ltr"><br><br></p>
<div align="left"><p dir="ltr">Getting there<br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">Concern: overdoing the roast character easily done considering acidity already in beer and additional acidity gained over time. Blending out astringency, Fail. Adding astringency via coffee or other approach at brewers discretion, Win.<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">Approach: <br>
</p>
</div><p dir="ltr"><br>
</p>
<div align="left"><p dir="ltr">1. Brew with a roasted malt not to exceed 5%. Use a malt that employs color and depth but is low end of the "roasted malts."<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">I'm thinking pale chocolate. <br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">2. Build in depth, boost maltiness, to bounce the roast character and promote that cherry that's already there. <br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">Munich, aromatic.<br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">3. Enhance the cherry character. <br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">Special B or C120<br>
</p>
</div><p dir="ltr"><br></p>
<div align="left"><p dir="ltr">4. Balance acidity with hops. No less than last time. In fact, I'd enjoy seeing no additional acidity after 3 months. Let us age to acidity if we want.<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">IBU target: 30. Brings average IBU to 22.5 assuming we hit out 15IBU target on last batch.<br>
</p>
</div><p dir="ltr"></p>
<div align="left"><p dir="ltr">5. Mouthfeel - boost from med-low to medium. A velvety finish. Add lots of oats.<br>
</p><p dir="ltr"><br></p><p dir="ltr"> Brew Day: 2/24/19</p><p dir="ltr">Great brew day. Wort tasted beautiful. Pitched to a very cold barrel. Lag was a month:)))) time will tell, fate is all!</p><p dir="ltr"><br></p>
</div><p dir="ltr"><br><br><br><br><br></p>
<div align="left"><p dir="ltr">- <br>
</p>
</div><p dir="ltr"><br>
</p>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-88080644998905477842019-02-03T19:26:00.001-08:002019-05-03T04:49:02.570-07:00Blending beer session <p dir="ltr">1:1:2 plus some unpopped saison.<br>
P1, P2, P3.  Straight to keg.</p>
<p dir="ltr">Sour Mango Milkshake IPA<br>
Bucket - Light beer blend , add lactose and mangos<br>
3G P2 + 1.5G SAISON...haven't added the lactose <u>yet</u><br>
Could have gone heavier on lactose and mango, but very tasty. May add mango juice to fermenter.</p>
<p dir="ltr">Session Sour IPA<br>
Keg - Light beer blend, saison <br>
1G P2 + 2G SAISON<br>
<u>DH</u> with 4oz Hull 3/28.  Tasting good.<br>
Turned out great!</p>
<p dir="ltr">4G Imperial Porter (red wine barrel), 1G P1 aged 3 months then pulled a gallon.  Next, added 4.5# sweet black cherry puree with 1c unsweetened cacao. <br>
3/28: cherry low.  Not getting cocoa. Funk coming in.  Needs time.</p>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-58920087373435411642018-11-18T06:41:00.001-08:002019-05-03T04:51:08.712-07:00Thanksgiving IPA 2018<p dir="ltr"></p>
<p dir="ltr">Brew day 11/18/18</p>
<p dir="ltr">Assistance by Wade</p>
<p dir="ltr">6.5G hot liquor<br>
Sparged with a gallon in bucket and added back.</p>
<p dir="ltr">8# 2row<br>
1# oats (high attenuator yeast)<br>
3oz molasses (color and residual sweetness to back up grapefruit)</p>
<p dir="ltr">Og 1042<br>
Fg sub 10</p>
<p dir="ltr">Abv 5ish<br>
Srm 4</p>
<p dir="ltr">Using Chris Gillis Kvek yeast.  <br>
500ml starter on stir for 12 hours.  Ripped<br>
No pitch temp<br>
OG - 1045<br>
FG - 1006-1008</p>
<p dir="ltr">Added one whole, fresh grapefruit zest to keg.</p>
<p dir="ltr">This turned out great...and all.of it got drunked before.i gave any to wade. He will be getting a hopped sour.</p>
Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-35268221163531809162017-12-07T19:20:00.000-08:002019-05-03T04:53:10.947-07:00Apple saison + Tropical All Brett Pale (Citra/Montauka)<div dir="ltr">
Tart apple saison.</div>
<div dir="ltr">
Brew<br />
50/50 juice-wort</div>
<div dir="ltr">
3# pils<br />
2# rolled oats<br />
1# <u>wheat</u><br />
+<br />
2.5G pressed juice to fermenter</div>
<div dir="ltr">
First wort hop 1oz Noble hop.</div>
<div dir="ltr">
Ferment cool with saison mix slurry (565/french)</div>
<div dir="ltr">
Blend a barrel beer for tartness</div>
<div dir="ltr">
Add extract of pumpkin spice to keg to taste.<br />
<br />
Never happened - it all went into the floor of the upstairs guest bedroom </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Brew Day: 10/25/17</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
BIAB 3</div>
<div dir="ltr">
6.5 strike - 1absorb - .25 trub - .25 (15 min boil)= 5 to fermenter with no boil<br />
*2.5 to apple cider from Rays Farm = 1042OG<br />
add DME to remaining to get to at least 1080 and rack, then top up 2.5G<br />
152@0700<br />
6 2-row<br />
4 rolled oats<br />
2 white wheat<br />
1 C40<br />
3z Saaz @ 2.8AA, FWH<br />
<br />
Added .75G "sparge" with strong bag squeeze. landed at 5.5G so absorption was 1.75 = 1.6<br />
<br />
Apple Saison<br />
2.5G all Red Delicious plus wort = 1043. Pitched 100ml 565/French second gen plus a vial of 568 at 72.<br />
Ripping after 4 hours in mid 70s.<br />
<br />
All Brett Pale<br />
Added Pils DME and diluted to 1047. Pitched 1st gen package of where da funk in the mid-90s...oops...half hour later chilled with ice to 80.<br />
<br />
I think it was 1 citra and 2 oz montaka for 14 days"ish"<br />
<br />
This beer is awesome! No changes. Great across the board.<br />
<br />
<br />
<br />
<br />
<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-49744201398721995472017-03-21T13:32:00.001-07:002017-12-14T12:58:07.475-08:00RIS 2015 - Bungalorian Boogie Woogie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmOGCMUkqmGg6Q4hmmmb2U66X-P3txGZwe0maS52x3KSWjyqZ5Zn5RS9Y9tRGglBhXH-4qYQMliYNJrfQtFNhuFXnyh6tQDXUtnOemqGDzyavc90Jn_2C6vgMSVF9U_T6n_ecHMCKekjP/s1600/1458236290098.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmOGCMUkqmGg6Q4hmmmb2U66X-P3txGZwe0maS52x3KSWjyqZ5Zn5RS9Y9tRGglBhXH-4qYQMliYNJrfQtFNhuFXnyh6tQDXUtnOemqGDzyavc90Jn_2C6vgMSVF9U_T6n_ecHMCKekjP/s320/1458236290098.jpg" width="192"></a><span style="font-family: inherit;">As a part of my new annual RIS/E.Barleywine tradition I have decided to up the ante - 120 gravity points. Really it's the 12% ABV I am after and all the glorious aging characteristics that number entails. This beer is another meant for the 1-10 year boxes. </span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">The main targets are big malt complexity, a roast character that will start off assertive but lend to a wonderful age-ability, rounding from chocolate which will come more into view with time and a few nuances from a very subtle smoke and molasses addition. The flaked wheat lends to head retention ad the sugar is a boost in ABV I need to gap up to 12% without using a second mash tun or losing volume.</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">A little research lent an interesting tip, that is, if you're going to use a barrel avoid the caramel malts in an attempt to not bring sweetness out of balance. I like it here, and my barrel definitely has that sweet character from the bourbon. A very smart play indeed.</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">A British Ale yeast will lead fermentation and employ some beautiful esters which will evolve over time; a key to success in the long term. As primary fermentation begin to slow I'll pitch 001 with the sugar, molasses and some nutrient to finish the job. British Ale yeast only show me getting to 1035, but I fear too much residual sweetness even though this will oxidize through time, but truth be told, that number is just too high. So 001 it is which should take us to about 1028-1030. The basement is only holding the low 60's, therefore the 001 wont run away with the FG, just get it those few extra points.</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">Lets Begin</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">Stats</span><br>
<span style="font-family: inherit;">OG - 1.124</span><br>
<span style="font-family: inherit;">FG - 1028-1030</span><br>
<span style="font-family: inherit;">SRM - 55</span><br>
<span style="font-family: inherit;">IBU - 61 (could go even higher here...)</span><br>
<span style="font-family: inherit;">ABV - 12.4%</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">Maris Otter - 13lbs</span><br>
<span style="font-family: inherit;">Dark Munich - 3lbs</span><br>
<span style="font-family: inherit;">Roasted Barley - 2lbs</span><br>
<span style="font-family: inherit;">Pale Chocolate - 1lbs</span><br>
<span style="font-family: inherit;">Flaked Wheat - .5lbs</span><br>
<span style="font-family: inherit;">Smoked Malt and Melanoidin Malt - .33lbs each</span><br>
<span style="font-family: inherit;">(Late Primary) Turbinado or Demerara Sugar - 2lbs</span><br>
<br>
<span style="font-family: inherit;">Hops - EKG - 6oz - Noble hops have a very low ratio of beta to alpha acids which will help in the aging process as Betas will degarde slower than Alphas while Alphas degrade to <span style="background-color: white; line-height: 18.4px; white-space: pre-wrap;">trans-2-nonenal otherwise known as</span> "wet cardboard). Also, Beta acids are respoinsible for the transformation of higher alcohols to lovely dark fruit and winelike characters. All good things! And, a reason to not fear the warmer initial pitch temp, yet I couldnt pitch above 65 in a beer this big even if I tried. Habit.</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">Yeasts</span><br>
<span style="font-family: inherit;">1. London Ale -1L London ale. Pitch 500ml and step to 2L with cooled wort. </span><br>
<span style="font-family: inherit;">2. 001 to finish.</span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-family: inherit;">Brew Day - March 2015</span><br>
<span style="font-family: inherit;">Well, not sure how my notes arent making it from the phone to the blog, but here goes a month later from memory. </span><br>
<span style="font-family: inherit;"><br></span>
I brewed my plan and had a very normal brew day except I had the time to go GONZO on the boil and boiled until I ran out of gas. 3.5 hours. This put my bagged 6oz EKG hop addition at about 90 minutes. Got the OG up to 1.128ish then topped up to 5G dropping it to 1.115. Pitched and in 60s and let her run, and run she did. The step up with the wort worked great and had a strong krausen after 24 hours which I pitched in its entirety. Added a vial of 001 after 10 days. Spent 2 weeks adding the demerara sugar slowly in 1c doses and the beer never stopped moving. Got all the way down to 1.028 by the 4th week and sent the beer to a brand new bourbon barrel I received from my beautiful bride for my birthday. And there she sits.<br>
<br>
4/20/15 - added 1qt sterile water to top up barrel.<div><br>
2/17 - it's well on its way to awesome. Been legged awhile and have bought a house since it was brewed. It's slightly too fussely...but the hops are dropping and the whole beer is mellowing. Deep deep flavors...keep waiting<br>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>7/17 - wait till deep with ter to try again. Still a touch too much bitterness. The beer is rounding out and getting two thumbs up, but I want to see it in it's third year as planned.</div></div>Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-35975568659988105682017-03-21T13:24:00.000-07:002017-03-21T13:24:09.920-07:00Cottage Hoppy pilsner and Heart Sticker Saison<div dir="ltr">
<u>Idea: IPL with a Maine Co Peeper hop profile.</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
10# pils (8 US, 2 Belgian)<br />
1oz tettnager FWH<br />
1oz Amarillo @ 0 (180 degrees for 20)<br />
1oz cascade homegrown @0 (180 for 20)<br />
1oz cascade @ 0 (180 for 20)<br />
DH 2oz Amarillo and 2oz centennial (adjusted)</div>
<div dir="ltr">
Mash 148</div>
<div dir="ltr">
Boil 30</div>
<div dir="ltr">
Aerate and let chill in cottage as long as possible.</div>
<div dir="ltr">
2 packets lager yeast chilled in cottage.</div>
<div dir="ltr">
Move from cottage to upstairs in house at 50% attenuation.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Brew Day 1/4/17 w/Macy. Indoor session</div>
<div dir="ltr">
Added 2tsp calcium chloride to strike.</div>
<div dir="ltr">
Mash 148</div>
<div dir="ltr">
Preboil OG - 1045, added 1oz tettnager FWH</div>
<div dir="ltr">
45 minute boil - nutrient and finings at 10.</div>
<div dir="ltr">
OG - 1054</div>
<div dir="ltr">
1oz amarillo and 1oz homegrown cascade to whirlpool for 20 @ 180.</div>
<div dir="ltr">
Rehydrated 2 packets of 2 separate lager yeasts. 34/70 and 23. Mr. Malty asks for 2. </div>
<div dir="ltr">
Racked to carboy and 5min aeration. Reading 54 degrees and pitched slurry. 54 is temp of cottage. Also had the rehydrated yeast sitting alongside it for several hours so they were the same temp at pitching. Also, mixed in a few ounces of wort to rehydrated yeast fro an hour prior to pitch.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Next - bring to room temp after 50% </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
1/12/16 - 1028. Just over half. Moved to basement, elevated from floor.~60.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Tomorrow night move upstairs to room temp.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
DH when I get back with hops in fridge (2oz ahatnum and 1oz amarillo) dry hop for 3 days.</div>
<div dir="ltr">
Keg - crash - fine - carb. </div>
<div dir="ltr">
<br />
GOT DRUNK. HOP PROFILE A THUMBS UP.<br />
<br /></div>
<div dir="ltr">
1/17 - added 2oz Ahatnum, 1oz Amarillo</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-21217861489978718432016-11-07T09:46:00.001-08:002016-12-18T17:29:20.076-08:00CO Funk Barrel Ferment #1 - Caison3<br>
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After a lot to trip to Crooked Stave to drop a bottle of CO Funk 1, I was inspired by a label I was given and whiskey barrels I saw. Going for a dark brew, with a big balance of malt, light roast character, cherry notes, alcohol, yeast, and fruit. The model - The Dark Origins series.<br>
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But before I go there let us take one more baby step and crank a nice dose of C120 in there. Just got done reading a nice article by the godfather of Brett and he speaks to Brett bringing out the aging properties of C120's cherry character and Id like to see that in this beer....or should I say beers! Going to do a 10G split batch and send one to the barrel for primary fermentation with CO Funk, the other with my house Brett-Saison yeast. I like the grist for both and love the idea of making to epically different beers from the same wort. It'll be fun I think!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAQLBAXfB4wT_T4le51mkQfA4ErtFdyUusEASdMC9NnoDBM9em0id507uaoQki1Lsnp8hcFpA2p5UuaJC6Le0tu3gmBtwKE_iRNgRUFDVzCkz9wwUXw6oSZzO_6w6IVoLw0oUdgiBHyHC/s1600/1458209728043.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAQLBAXfB4wT_T4le51mkQfA4ErtFdyUusEASdMC9NnoDBM9em0id507uaoQki1Lsnp8hcFpA2p5UuaJC6Le0tu3gmBtwKE_iRNgRUFDVzCkz9wwUXw6oSZzO_6w6IVoLw0oUdgiBHyHC/s320/1458209728043.jpg" width="192"></a><br>
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Pils - 16<br>
Dark Munich - 2<br>
Flaked Wheat - 2<br>
C120 - 1.5</div>
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Rice Hulls</div>
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Stats</div>
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OG - 1051<br>
FG - 1010<br>
ABV - 5 AND change<br>
Srm - 20</div>
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The highly attenuation Brett will chew all the backdrop of the malt leaving roasted character highly accentuated. The dehusked carafa will give color, and a smooth roastiness without astringent character. The key here, as long as we use it wisely. </div>
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Mash for mouthfeel at 152<br>
Boil 0.<br>
Pitch 5G at 80 and ferment in the Pico1 barrel. It is time.<br>
Split batch after 2 months and bottle some. Add I can blackberry puree to one and I can raspberry puree to the other. That is all. </div>
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Brew Day - Mid February.<br>
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4/17/16: Sooooo...I guess I didn't record any Brew Day info. I've been having some trouble with what goes into the phone migrating to the main blog...user error IM sure, so I'll pull from beer stone infested memory.<br>
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The grist went as planned, but the OG was 1045. I built up the CO Funk in the starter and it was rippin when it went int the barrel...I believe I did pitch this at 80. Fermentation kicked off very quickly and was solid based on past performance.</div><div dir="ltr"><br></div><div dir="ltr"><br>
<br style="font-family: sans-serif;"><span style="font-family: sans-serif;">The Saison III slurry was warmed up and active when pitched. I also pitched several sources of lacto including Kerrys probiotic, L. Acidophilus and Marcelle's baby probiotic. I also added a full vial of Gen 1 French Saison slurry that was off the starter for my Chocolate Saison last summer. Not sure of the temp. It also fermented nicely and was kept in the "warm room" in the mid 70s for its 3 week fermentation before being sent to the basement.</span></div><div dir="ltr"><font face="sans-serif"><br></font>
The CO Funk was tasted and found to be surprisingly thin and lacking in that beautiful lactic character. I'm going to let this go for a few more months but will add a couple pounds of wheat DME to get the ABV up a touch and add somebody.<br>
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<span style="font-family: inherit;">4/25 - added 1lb Bavarian wheat DME boiled. Pulled a sample and lactic is starting to take. Hopefully, this bumps up the mouthfeel.</span><br>
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9/28/2016 - Racked out. Added .5G 1075 riesling must at cellar temp (60sih) - kicked off after a week and rolled steadily for over 2 weeks after.<br>
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11/5/2016 - airlock activity still on-going (1/5) - plenty of activity on the fermenter. </div><div dir="ltr"><br></div><div dir="ltr"><br></div><div dir="ltr"><div dir="ltr" style="font-family: sans-serif;">12/12/16 - I kept a bottle of no hopped C3. It's epic. Pours a beautiful straw, quickly dissipating head. Light citrus on nose from lactic and mellow funk character. Not much Saison, pretty restained. </div><div dir="ltr" style="font-family: sans-serif;"><br></div><div dir="ltr" style="font-family: sans-serif;">Light sour. Light funk. Light Saison. Ultra dry and refreshing. Not complex - linear for sure. But delicious.</div><div><br></div><div class="separator" style="font-family: sans-serif; clear: both; text-align: center;"></div></div>
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Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-41971011947931963552016-11-07T09:34:00.001-08:002016-11-17T11:35:04.446-08:00Caison 4<div dir="ltr">
Standard grist of pils, flaked oats, wheat and munich. </div>
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152 mash'ish'<br>
No boil for sure.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW_4oKTpMvQSSNmWqmGakoid2SSJL6lGrLPVsVlHB2SjmbqfsxAGxPRsdGIGnA18JCrbGdI1VNlgpvkhb3OrUtVijfnRJxA9HezAMo6Hj-eWxvqY0gItJC45WX35Mk6B_xH2tfXH3aDA4/s1600/IMG_4517.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW_4oKTpMvQSSNmWqmGakoid2SSJL6lGrLPVsVlHB2SjmbqfsxAGxPRsdGIGnA18JCrbGdI1VNlgpvkhb3OrUtVijfnRJxA9HezAMo6Hj-eWxvqY0gItJC45WX35Mk6B_xH2tfXH3aDA4/s320/IMG_4517.jpg" width="240"></a></div>
The brett-Saison III slurry was warmed up and active when pitched. I also pitched several sources of lacto including Kerrys probiotic, L. Acidophilus and Marcelle's baby probiotic. I also added a full vial of Gen 1 French Saison slurry that was off the starter for my Chocolate Saison last summer. It also fermented nicely and was kept in the "warm room" in the mid 70s for its 3 week fermentation before being sent to the basement.</div>
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Added 2oz Nelson and 2oz summer hops to 4 gallons. The other gallon went to blend. 10 days for the summer and 1oz nelson. Added an extra ounce of Nelson day 5-10. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVklBaxQ6EM5TQLAlLmzUK7a9mrxI-4hCPtc7i08UBfdDG0H5R99ovH_qmSH5Qfy2BDGbSGCD1R7NSdWv0TzQ17jte5LZReqzBCOLjTffHHPKI2xRUbgmfwW1vriPAGHkgIjHOrP3eoIc/s1600/IMG_4647.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVklBaxQ6EM5TQLAlLmzUK7a9mrxI-4hCPtc7i08UBfdDG0H5R99ovH_qmSH5Qfy2BDGbSGCD1R7NSdWv0TzQ17jte5LZReqzBCOLjTffHHPKI2xRUbgmfwW1vriPAGHkgIjHOrP3eoIc/s320/IMG_4647.jpg" width="320"></a>All these beers turned out epic and awesome all at once. </div><div dir="ltr"><br></div><div dir="ltr">The 1G was blended with some brett-Saison gen 3 plus 12oz dried apricot and some additional CO Funk slurry. The apricot worked beautifully and complimented the blend in a huge way. Its time to start making or buying legit purees though.</div>
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The CO Funk blended its acidity with the rustic saison character of the Caison IV and was one of the better beers Ive ever made. It actually pucnhed up on the funk significantly versus the Caison IV as it aged. </div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-74429347447992328362016-09-05T09:24:00.000-07:002017-03-21T13:25:47.878-07:00Bourbon Barrel Dubbel<div dir="ltr">
Going simple but pushing the Munich within the style.</div>
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9# 2-Row (60)<br />
3# Munich (30)<br />
1# C120/Dark Crystal (10)<br />
2oz - roast malt<br />
1# Light Candi Syrup (late boil add)</div>
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Mash 148 for 60</div>
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Boil 60</div>
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Hops - Warrior - .5oz</div>
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Yeast - Ommengang Second Gen</div>
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Bourbon Barrel Ferment - Solid and fresh 2L pitch (decant some for future use)</div>
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0505 - flame on<br />
***hot tapwater to bucket in AM and bring out***</div>
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Brew Day - 10/7/16</div>
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Good day - 148-152 for 60 min. 60 minute boil with appropriate hopping. 1.5L starter @ 68 and 1065 got it going quick. Super active fermentation - blew two blowoff tubes off the barrel. Smells beautiful.<br />
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11/1/16 - first tasting with Ken. It was solid and well on its way. Needs another month or two. Bourbon character is subtle. Wood character needs development. This barrel will be ready to go wild on next batch.<br />
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No tasting notes - all I know is...it went fast!</div>
Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-57753865366185473002016-08-16T17:56:00.001-07:002017-03-21T13:27:03.690-07:00All Brett session ipa and COFunk-Ommengang<div dir="ltr">
May have an impromptu brew day on the horizon. If that's the case lets rebuild our BrettC stash and learn something. What does Brett C look like with an extrememly high fermentation temp profile throughout. 90 all the way. Gotta guess it'll push the esters and of course, the attenuation. For this reason lets up the ante on the mouhtfeel and go for it with the wheat add, 50/50. The Munich is to pay homage to Chad Yakobsons belief in Brett's love of Munich. And the Oats for just a final push for mouthfeel/slickness which will be lost at this low ABV.</div>
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Target 5% ABV<br />
10G split batch</div>
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Pils - 10lbs<br />
White Wheat - 8lbs<br />
Munich - 1lbs<br />
Flaked Oats - 1lbs<br />
Rice Hulls - 2lbs.</div>
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Mash <u>152</u> for 45 minutes<br />
Boil 30.</div>
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Pitch lacto at 130 and place in 90 degree warm water bath. Split 500ml of starter to sterile jar to store. Pitch Brett at 90 and let her rip to the finish in a pre-warmed water bath of 90. Hop based on what the beer tells you. Thinking Equinox or the experimental HBC hop.</div>
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Night before.<br />
Collect 5G (main mash) - 2qts/lb<br />
Collect 2.25G (sparge)<br />
Prep water bath and place aquarium heater to max.</div>
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Brew Day Plan-of-Action<br />
Strike 167 (no preheat of mash tun...165 with preheat)<br />
Mash 45<br />
Add sparge and run off<br />
Boil 30 (no hops)<br />
Knock out and chill to 130. Rack to fermenter and have thermometer in fermenter. Place in water bath and add lacto. Come back and pitch Brett when at 90.</div>
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Brew day - 5/6/16</div>
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Mash 152</div>
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All brett-lacto session ipa: 1038<br />
Into warm water bath (90) at 125. Pitch multiple lacto sources. Pitched Brett after 10 hours. Reduced bath temp to 80.</div>
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This beer was beautiful on its own, so much so I kegged it with no hopping just to see how it rolled! After two weeks in the keg and enjoying a few I decided to hop it. The beer was nice and had gorgeous fruity esters, a medium body and a bright acididty, but it was lacking in complexity and just wasnt as sessionable as it could be.</div>
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Hopped with 3 oz of HBC (experimental with tropical and mint notes - 16% Alpha!!!) and left in the keg overnight...and only one night was needed. The hops exploded on the scene and I took two of the three hop sacks out immediately. The combination of acidity and bitterness was on the very top of my flavor threshold for that character, but it worked, and over a few weeks either my pallet adjusted or the beer mellowed, but eitger way its an aromatic hop bomb of gloriousness! Kerry says she can smell the hops from two feet away when I drink it. Wat I learned here was to be cognizant of the alpha and not rely on cold temps to keep them in check during a dry hop. Just ease into any unknown dry hopping especially when a big alpha is being employed. Also, acidity and bitterness play on the same part of the pallet; they sum one another. So plan accordingly. </div>
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This beer and the profile used worked beautifully. 10 hours from 125 down to 90 with the lacto gave a BRIGHT acidity. No need to go higher unless im working with a very deep and dark malt bill, or plan to add lots of acidity reducing fruit.</div>
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Ommengang Brett - <u>1035</u> - pitches ommengang and co funk at 75. Into 80 degree room. Ripping after 12 hours and right at 80. - This was a dump....huge band-aid initially and after 3 months. A poor fermentation - Im guessing the CO Funk did no tlike the initial warm tempos. Keep CO Funk in the 60s.</div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-71624124143633492972016-08-09T15:43:00.000-07:002016-08-09T15:51:27.211-07:00Tasting Notes from Cascade Brewing, Portland Oregon<div class="separator" style="clear: both; text-align: center;">
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So a recent overnight in PDX with a fantastic long layover provided me a unique opportunity to try a few select beers from The House of Sour. I was obviously impressed by the lineup and the ideas were nothing short of prolific. The one thing I took away from them was the technique of layering flavor with multiple barrels. Interestingly enough, I never got a mature Brett funk from any of the beers. This was surprising. Instead they focused on the malts, the fruit and spice additions and the barrel characters, whether it be just the wood, wine, or spirits. I loved the beers and will keep this menu and post handy for future brainstorms.<br />
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The fruit of note was the Elderberry. This fruit gave the beer a beautiful fruity character, but without the perceived sweetness. I really love this approach. It is ideal for accentuating or contrasting an Earthy approach to a sour. Also of note on the Elderberry was the roast character they imparted. I am going out on a limb but Ill guess CarafaIII. There was a very subtle note of roast, which was balanced and beautiful here. With the elderberry giving off that kiss of dryness it just worked the pallet! To me, this particular addition, paired with the Elderberry took the show of the entire series. It was a stroke of pure flavor genius!<br />
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Contrasting the Elderberry was the Naval Orange. In this example you got HUGE perceived sweetness in the aroma, but not in the flavor. I think this fruit add has a lot of room to run in beers that have great bones, but lack in the aromatic department, much like my recent straight BrettC-Lacto. A big Naval orange zest add would have been beautiful there as the acidity was medium plus so upping the nval addition would have balanced it.<br />
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Another fun example was their Kriek. They did not go sweet with the fruit and in the vintage I tasted the Bing Cherry really popped out at you. It was well attenuated and left a nice cherry character, but without the sweetness of some Krieks. This beer put Kreik back on the map for me. <br />
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Vine was delicious. Right now I have my double barrel tripel which got 1c per G of unfermented Grenache Grape must and copious bugs 10 months ago...it's conditioning. I feel this example most closely exemplifies the Cascade Brewhouse character and Vine. The grapes really come through nicely as an accent piece but not the main show. This restraint is important in my beers' execution - because - its how I like them.<br />
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Sang Royal with its grapes worked well too. In this example they went with two red wine barrels and the red wine grapes. RED all the way through. A very fun and successful process. I liked how there were layers of oak in this beer to accent the grapes where as in Vine you had more of a simple, linear barrel character. Makes me think of using a Heavy and Light toast of one wood type, mixing woods, etc. The possibilities are endless, but I now have a reason to buy a Heavy-toast Oak Spiral.<br />
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Sang Rouge was tasty, layered, complex, fun. I like how they had an example without fruit or spice. They just let the bugs and barrels run. It has layers of restrained Brett character and a medium - acidity. It was a great place to layer in multiple barrels.<br />
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I am not a fan of the Ginger, but that's a personal aversion to Ginger in beer. While the Honey-Ginger, Lime was nice with my Smoked Albacore Tuna Sandwich, I could not drink more than one (unless I was being forced too:-). The Ginger is just too much for me, although it would be a fun novelty beer idea for the holidays.<br />
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Of course the Apricot was amazing and is a great example of how to go Bright (medium plus acidity) with a Sour. Just using the fruit to play up that big acidity works beautifully here. <br />
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OK, that is all for now.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-68897107342889668772016-05-30T07:08:00.001-07:002016-05-30T07:08:44.474-07:00Belgian Guiness - winning! <p dir="ltr">8 roast<br>
4 m.wheat<br>
4 p.chocolate <br>
2 chocolate </p>
<p dir="ltr">Ommengang yeast</p>
<p dir="ltr">Mash 152</p>
<p dir="ltr">Boil 90</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2Me4xbS87jueOX_0EISiBrHUTBG5Z6-4OqvOd-08tg67TjDNCiW24S7_JvKeO-33UxoJqq8GLwxFSa0OuzTppHjXhgoQAhyphenhyphenxQaAiMoxPQf76Hyrsk9yAJpA06S8-G9NsdYHsTYngRsmz/s1600/1463099711216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2Me4xbS87jueOX_0EISiBrHUTBG5Z6-4OqvOd-08tg67TjDNCiW24S7_JvKeO-33UxoJqq8GLwxFSa0OuzTppHjXhgoQAhyphenhyphenxQaAiMoxPQf76Hyrsk9yAJpA06S8-G9NsdYHsTYngRsmz/s640/1463099711216.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">This worked out beautiful. Two weeks in fermenter and sent it to the keg. A little force carb and it's on! She is still a little green and the carb needs to settle in but give her a month and she'll be money.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">A perfect balance of roast and simplicity. The Belgian character is complimentary, a great yeast with so much potential! </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">No need to change this recipe and a great model to build from. It's a Belgian Guinness. Done.</div>Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-39164004189569488122016-04-30T14:19:00.001-07:002016-04-30T14:19:19.945-07:00Shoulder Season Brown Ale <div dir="ltr">
It's that time of year again, time to brew a Brown Ale. Truth be told, I wish I had started this two months ago, but time has not been on my side so this beer will be enjoyed in 2016. And that's ok! As per usual, a Brown Ale with a malt-forward character is on the brain. </div>
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I recently read about a brew using more than one sugar, lets run with that. I also have some Vermont maple syrup from Uncle Leo in hand, he wanted a beer from that and I'm feeling a little crazy. Plus, my boy butch loves his honey malt and I've never used it, I'll pay homage to him in this beer, then we will drink it.</div>
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Malt forward, caramel and dark fruits, rum flavors to accent, light fruity esters...I'm so thirsty. Been in a car getting limo'd from JFK to Newark for 2 hours after 8 hours in the cockpit. I'm calling this beer, my butt hurts Brown Ale.</div>
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The plan is a 10 gallon split batch. Half gets a 30 minute boil and is off to the FauxMouth Solera project. Plus, Solera beer gets 1# flaked oats steeped up to boil. </div>
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Leaving .5G of that big infested Faux Lambic juice behind and rack right on the beer and fourth gen yeast cake, and add a new pitch of lacto to help that process along. No worries on autolysis, its Brett food!</div>
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The other half will get a 90 minute boil and all the sugar, a pitch on British ale yeast of some sort, fermented appropriately and landing in the high teens. Even a low 20 brew for Fall/Winter will be delectable. If it's too sweet, 3711 to finish. </div>
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Let's begin</div>
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12 lbs Marris Otter<br />
2 lbs Victory<br />
2 lbs Brown Malt<br />
1 lbs Honey Malt (your welcome Butch)<br />
.5 lbs C60<br />
.5 lbs Special B (or 120)<br />
.25 lbs Pale Chocolate </div>
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Then the clean beer gets <br />
.25 lbs of Dark Brown Sugar, Demarera sugar and Molasses in the boil. Then .25 Vermont Maple Syrup near the end of primary to keep more of the aromatics in play.</div>
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I could bottle the clean brew with some of the Maple Syrup as well if I don't get as much Maple as I'd like. Food for thought. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58r6W4kCOUVmtLP5xZbs6F2qmn2ev-vIQnjaZYySsK598-8h8N54Ju5eut3vLgL9-6_BpfmdREvuYXc91ok0gZC8JyI6H5mpHChaIN10IalvAr_L5g_cu6IsE3xUyXKj81Pq9gRb1_Ok/s1600/20151117_145322.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58r6W4kCOUVmtLP5xZbs6F2qmn2ev-vIQnjaZYySsK598-8h8N54Ju5eut3vLgL9-6_BpfmdREvuYXc91ok0gZC8JyI6H5mpHChaIN10IalvAr_L5g_cu6IsE3xUyXKj81Pq9gRb1_Ok/s320/20151117_145322.jpg" width="192" /></a></div>
Stats <br />
Clean OG/FG - 1058/1018<br />
IBU - target 20 with Warrior<br />
SRM - 24<br />
ABV - 5.5</div>
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Solera OG/FG - 1050/100?<br />
Just a few hop pellets for good measure.</div>
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Mash at 158.</div>
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No starters required - but if I have time I'll do a 500ml day of, also for good measure.</div>
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Let's begin.</div>
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Brew Day! 11/17/15<br />
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Gorgeous autumn Cape Cod day. Mom is visiting. Macy is assisting.<br />
Mashed 156 for 90.</div>
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Split sparge <br />
Sparging 7 for clean Brown<br />
Sparging 4.5 for dirty as it is getting pitched to ~.75G yeast faux-lambic I racked.</div>
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Preboil clean - 1052: boil started at 1130. 1oz northern brewer at 75. Parental duties took boil to 120 (Macy is a genius) OG - 1068 Rehydrated safale 04 and pitched at 65.</div>
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Dirty - no hop. 30 min soft boil. OG - 1048, 10B L.Acidophilus at 90. Pitched to solera at 80. Added 200ml second gen BrettC slurry....should have steeped a pound of flaked oats....food for thought if its too thin.</div>
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D1 clean - ripping. </div>
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D1 dirty - dead. Added dregs lambic cherry, Belgian Sour 2015, yogurtweisse, more 100% brettC, and krausen of clean Brown.</div>
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D3 - dirty - rippin. Fruity aroma from airlock. No krausen forming, just a rigorous fermentation. 68.</div>
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11/21/15 - just had my first Cigar City Beer. Maduro. Amazing! 2.5% roasted malt in the next iteration.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGXBUbUShwoYGyqBcXQmKmGBPF9ZKnaAB9cpIBdIGdBYFsHn2y4RNYidnO-BgLiGnzSEl-VCugAOFcHdBjLWj0zoFuezIOE9-gEyLNghg3ot2-lrj-5As4wFVfw28QdnH8iyHswj7Gn8/s1600/16331.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGXBUbUShwoYGyqBcXQmKmGBPF9ZKnaAB9cpIBdIGdBYFsHn2y4RNYidnO-BgLiGnzSEl-VCugAOFcHdBjLWj0zoFuezIOE9-gEyLNghg3ot2-lrj-5As4wFVfw28QdnH8iyHswj7Gn8/s320/16331.jpeg" width="192" /></a>12/1/15 - tastes solid. Brix 11??? Obviously a ways to go. Def a significant residual sugar on the lips. Will check back in 2 weeks. The flavor is very full, with a lovey malty bouquet and depth. Cold and carbed this will work. Gave a love swirl. Still sold on the roasted barley in this recipe. If we are stalled, I'll call Uncle Brett to finish the job. Fun to split the batch if I go that route and bottle half then pitch the Brett.<br />
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12/12/15 - added 200ml French Saison Slurry to clean Brown<br />
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12/13-20: St. Maarten<br />
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12/22/15 - airlock active in clean brown<br />
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12/23/15 - first tasting of dirty brown - now this is most interesting! Big Pablano or chipotle pepper aroma and flavor! Plenty of malt in this, but this phenolic character is a trip! Light tart characteristics as well, no perceivable off flavors.<br />
<br />
1/8/16 - clean Brown off to barrel - the french saison took it down to 1014! Its a bit edgey and lacking in depth - the barrel will compliment perfectly. Rum and oak would have worked as well. <br />
<br />
Feb - added 2 lbs Vermont Maple Syrup and transferred to keg. Delish.<br />
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April - took keg out of fridge in March and have been purging. <br />
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Late April - back on gas - the beer is good, but lacking the depth of flavor Id hoped for. The sugar adds and the french saison took this beer in a direction I did not intend to go and left me fixing instead of enjoying. It is a nice brown ale and perhaps with some age the edgy quality if possess will fade, but it didnt have to be along term project. <br />
<br />
Moving forward Id just add molasses to get molasses character/complexity if thats the goal as thats the underlying flavor component of all those different sugars anyway then use sugar or fermentation to attenuate appropriately.<br />
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No tatsting notes at this stage, not worth it for a mediocre attempt. Maybe in 6 months during the next shoulder season. C+ on this one.<br />
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Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-89439325487813498062016-03-21T17:11:00.000-07:002016-04-18T13:40:19.224-07:00Brettville January 2016<b id="docs-internal-guid-c6d22018-7576-d374-d9be-4bd8d7e2b726" style="font-weight: normal;"><span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">The Goodies</span></b><br />
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<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">A mixed culture of Brett, lacto, pedio and Saison yeast from The Bruery, Crooked Stave and Firestone Walker</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A mixed culture of 565 Saison, Brett C and Lacto</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A big slurry of Brett C</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A big slurry of French Saison </span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A mill, a mash tun and boil kettle.</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So, what to do?</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Projects</span></div>
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">#1. 5G batch of just the CO funky bunch. Let the beer roll and decide on dry hopping, fruiting, oak, etc after the fact. There is no way to know where that slurry will take me, but as I plan a quick turn I will keg this beer to avoid overcarbing from the pedio. </span></div>
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<span style="font-family: inherit;">90% Pils and 10% flaked wheat.</span></div>
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<span style="font-family: inherit;">Mash 148</span></div>
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<span style="font-family: inherit;">Simple simple </span></div>
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</span><br />
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<span style="font-family: inherit;"><span style="line-height: 16.192px; white-space: pre-wrap;">#2</span><span style="line-height: 1.38; white-space: pre-wrap;">. Add a 100ml of French Saison and 200ml Brett slurry to my 565/brett/lacto slurry as the last iteration lost the majority of its Saison character. The added Brett is to make sure the aggressive French yeast doesnt overpower. Balance.</span></span></div>
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<span style="font-family: inherit;">Same grist and mash sked as above. Hops in DH only. Galaxy, Nelson, etc...juicy, fruity.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.38; white-space: pre-wrap;">#3. Brett Stout - After tasting Butch's All-Brett Stout I must make a go of it. Man was that tasty! As I am just finishing up a very nice, complex Brown Ale I am going to use that grist as a template for this beer. As we know, Brett will mow through much of the complex sugars leaving our beer dry..very dry...so, as is stated in many a </span></span><span style="line-height: 16.192px; white-space: pre-wrap;">reference,</span><span style="font-family: inherit;"><span style="line-height: 1.38; white-space: pre-wrap;"> including American Sour Beers, we must keep our roasted and bitter malts to a minimum, all the while targeting a deep malt complexity and a medium mouthfeel...SO.</span></span></span><br />
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<span style="line-height: 1.38; white-space: pre-wrap;">Maris Otter - 9lbs (60%</span></span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Aromatic - 1lbs (5%)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Flaked Wheat - 1 lbs (5%)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Special B - .25lbs (2%)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Pale Chocolate - .25lbs (2%)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Roasted Malt - .25lbs (2%)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Acidulated Malt - .25 (<a href="http://www.milkthefunk.com/wiki/Brettanomyces#Ester_Production" target="_blank">ethyl lactate</a>) (at end of mash)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Carafa 3, midnight wheat ) - 2oz</span><br />
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<span style="line-height: 1.38; white-space: pre-wrap;">OG - 1056</span></span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">FG - 1012-1008 (tough to call with the short boil and high mash temp)</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">ABV - 6.3%</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">SRM - 31 - dark</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">IBU - 20 (all warrior at 10 to reduce bitter hop characteristics)</span><br />
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<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Plan</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Starter day prior - 2L with all of slurry from Butch. Harvest 500ml to jar.</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Day of</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Strike 5G @ 150 for 60</span><br />
<span style="line-height: 17.664px; white-space: pre-wrap;">Sparge 2.5G.</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Pre-boil target - 5.5G and 1054</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Boil 15 adding .75 Warrior/nutrient/chiller</span><br />
<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Knockout and Chill to 85. Standard aeration.</span><br />
<span style="line-height: 17.664px; white-space: pre-wrap;">Rack to fermenter and pithc</span><br />
<span style="line-height: 17.664px; white-space: pre-wrap;">*Consider food processed cocoa nibs in a secondary split (bagged one week) and raspberry (also bagged) in a tertiary then blend*</span><br />
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<span style="font-family: inherit;"><span style="line-height: 20.24004554748535px; white-space: pre-wrap;">Brewday of Caison III and CO Funky Bunch Batch #1</span><span style="line-height: 20.24px; white-space: pre-wrap;"> - 1/10/15 - </span><span style="line-height: 20.24px; white-space: pre-wrap;">Split batch</span></span></div>
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<span style="font-family: inherit;">Packed the mash tun with 20# pils from DP, 3# munich, 2# flaked wheat and 2# rice hulls, to avoid the beta rest Mike recommended with the pils.</span></div>
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<span style="font-family: inherit;">Mashed at 154ish then recirced and pulled two gallons. Then capped the mash with another 3# of pils and added sparge water to the top (156 rest here). Rested 30 more minutes and ran out quick to target 6.25G. </span></div>
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<span style="font-family: inherit;">Brought wort to a boil with the chiller in it and once boiling added nutrient. Boiled 10 minutes and chilled. Then split to two ferementers with 2.25G cold water in each landing me at a cool 60 degrees after just 10 minutes of chilling. 5.25 volume. 1054 OG.</span></div>
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<span style="font-family: inherit;">The "no hop, no boil boil!" Stamp it!</span></div>
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<span style="font-family: inherit;">Co Funky Bunch Batch #1<br />Pitched a two step (250ml to 2L) starter of built up dregs (over 14 days) from 5 different crooked stave beers, Opal (Saison by firestone), and Terrieux (Saison by The Bruery). Chilled, decanted then warmed up in 200ml wort for 18 hours.</span></div>
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<span style="font-family: inherit;">Caison III</span></div>
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<span style="font-family: inherit;">The other batch got a third gen mixed culture including of 565/brettC/lacto. Details and history of each below.</span></div>
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<span style="font-family: inherit;">LACTO: cultured from yogurt and wild plus 4 L.acidophilus pills and 2 of Kerry's daily probiotic right into the fermenter.</span></div>
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<span style="font-family: inherit;">Brett: a third gen of Brett C plus 100ml fresh slurry from a 100% Brett batch.</span></div>
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<span style="font-family: inherit;">WLP 565 (saison) - also third gen, plus 100ml slurry of 2nd gen French Saison slurry.</span></div>
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<span style="font-family: inherit;">They both started at 60 and I let then free rise to 75.</span></div>
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<span style="font-family: inherit;">Both are chugging away at a steady pace, not rigorous, just steady and happily. The smell from the airlock on the aged mixed culture is super estery and gorgeous. The dreg beer is pleasant, but nothing crazy. </span></div>
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<span style="font-family: inherit; line-height: 20.24004554748535px; white-space: pre-wrap;">Pitched at 80. 1052. </span><br />
<span style="font-family: inherit; line-height: 20.24004554748535px; white-space: pre-wrap;">Down to 66 D1 with activity. Moved upstairs to 68 degree space.</span></div>
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<span style="font-family: inherit; line-height: 20.24004554748535px; white-space: pre-wrap;">1/17/15 - temp maxed at 74 on D3-5. Activity slowing. 72</span></div>
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<span style="font-family: inherit;">1/22/16 </span></div>
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<span style="font-family: inherit;">Caison III - soft Saison character, light tropical fruit esters. Very mild. Thinking a strong add of big tropical fruit hop - galaxy. Enough to gain some bitterness as well. Thinking 3oz. </span></div>
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<span style="font-family: inherit;">1/29/16 - 1oz Ahatnum, flaconers flight and amarillo. Citrus </span><span style="font-family: inherit; line-height: 1.38;">, tropical fruit, fruity and solid alpha in FF hop to get the bitterness I'm looking for.</span></div>
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<span style="font-family: inherit; line-height: 1.38;">2/6/15 - added 1oz Nelson to keg</span></div>
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<span style="font-family: inherit; line-height: 1.38;">2/9/15 - into kegerator.</span></div>
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<span style="font-family: inherit; line-height: 1.38;">2/16/15 - we have a winner </span></div>
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<span style="font-family: inherit;">CO Funky Bunch - gorgeous tart flavor, mouth feel medium, very mellow flavors otherwise. Aroma is funky and slightly off putting. Not off, just not pleasant. So, to compliment tart, MoBigs suggest we go with a big, mellow fruit hop. Hull Melon, etc. just need a nice aromatic here, no bitterness as tart character balances. </span></div>
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<span style="font-family: inherit;">1/29/16 - 1oz Nelson in bagged to start. Ill give it 3-5 then add another if needed then additional in keg. </span></div>
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<span style="font-family: inherit;">2/3/15 - 2ox nelson. Then kegged 2 days later with one more oz.</span></div>
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<span style="font-family: inherit;">Brew Day Brett "B.O.R.O" Stout - </span><br />
<span style="font-family: inherit;">Total fubar - maris, flaked wheat, roast, some aromatic and a fist full of midnight wheat. Pitched big brettBslurry from Butch. 1052.</span><br />
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<br /></div>
<div>
72 hour lag. Attenuated to 1011. </div>
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2/16/15 First tasting about 3 weeks in. Balance towards roast. Not as estery as I'd expect. Thinking of Oak and splitting off a gallon for a black cherry add.</div>
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3/4/15 - Brett stout still moving. Pond skater effect going on. Beautiful.</div>
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3/4/15 - two weeks ago I blended 80/20 CO Funk and Caison III. Racked and Bottled a few (major funk now) and added 12oz pureed dried apricot plus slurry from the two week vessel plus adduinal thick slurry from C3 and CoFunk in about another 80/20ish ratio. Placed in 75 degree room.<br />
<br />
3/21/16 - The apricot hadnt kicked off after a week so i took it to the basement for reconsideration, realizing I had added apricots with preservatives on them...I added a 200mlm slurry of CO Funk and took it back up to the warm room...still nothing, so I took it back downstairs and tasted it...apricot juice........then, miraculously, I was looking at it a week later and it burped...I stared with great curiosity and found it had kicked off and was moving right along...I could have sworn it jumped to life right then. Back up to the warm room and it is moving right along. Yahtzee!<br />
<br />
4/15/16 - after kegging the BORO and finding it to be overloy bitter and roasty for my taste I added half a pound of lactose, and oz of EKG and began degassing. Also, an oak spiral was added several weeks ago to the keg. </div>
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Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-573515000503230352015-12-05T07:34:00.000-08:002016-02-28T20:46:16.944-08:00Kerry's Stake It 2KolschOK, its time to get back into the game of making brew Kerry loves. As an avid Kolsch lover, and temps getting down into the 40s, there is no better time than now to dive in. I have a big sack-O Pils coming my way and I plan to go simple, but add a nice long lager step to the process. I have never lagered before and after quite a bit of thought, I am going hybrid-historical. What Saisons were to farmhouses in Summer this Kolsch will be to my shed in winter. It's the Falmouth Farmhouse Process - mark it dude!<br>
<br>
Stats<br>
OG - 1052 (poor efficiency)<br>
FG - 1011 (assuming a little over 75% attenuation from the sugar)<br>
BUGU - .4ish (1oz Saaz, .2oz Warrior)<br>
ABV - 6%<br>
SRM - 2<br>
<br>
Grist<br>
10 lbs Pilsner Malt<br>
<div>
1 lbs Clear Belgian Candi Sugar<br>
<br>
Mash 152 for 60<br>
Boil 90<br>
Pitch as close to 58 as possible and only allow to free rise to 62.<br>
<br>
I havent seen it done this way, but what I know is my lady likes her beers dry and fairly clean. I feel like we can add just a little something to the Kolsch by utilizing an Clear Belgian Candi Sugar with the munich/Vienna afd per the style. Furthermore I am going to be fermenting this cool, so the add of sugar will help to achieve a full fermentation.<br>
<br>
On that point, I am going to overpitch this beer with a 2L (lager sized) starter sub-60 to assure a very clean start, then allow a free rise into the low 60s. I'll let the beer finish over a 28 day period, then its off to a purged keg and the Falmouth Farmhouse. (Our shed). O2 free transfer will be paramount.<br>
<br>
Ill fill a clean barrel with water for some buffering and place the keg in said barrel in said shed for 2 months of Winter to finish. That's it. Not overly complicated, so far....Water.<br>
<br>
I came across this excellent and highly detailed resource on water profiles - a big ole thank you to the person responsible for this! <br>
<a href="http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=11">http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=11</a><br>
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<table align="center" border="0px" cellpadding="0px" cellspacing="0px" style="background-color: white; color: black;"><tbody>
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Location:</div>
</td><td><div style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin-bottom: 4px; margin-top: 4px;">
Germany</div>
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What it does :</div>
</td><td><div style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin-bottom: 4px; margin-top: 4px;">
The Cologne water profile has a high temporary hardness. It is also known for containing moderately low levels of sulfates. The ratio of sulfates to chloride is 2 which, if not adjusted for brewing, will contribute to a beer that may be slightly bitter for a given hopping rate. The estimated range of beer color that you can brew with this water profile is from deep gold to medium amber. Representative ion levels for the Cologne water profile are shown below.</div>
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What it is:</div>
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The city of Cologne is located in the European country of Germany. The city of Cologne can trace its origins to a Roman city founded in 50 A.D. The Rhine River runs through the city south to north. In pre- and post-Roman times, the city obtained its water from the Vorgebirge aqueduct supplied by springs and streams to the west of the city. Let's take a closer look at the characteristics of water from the Cologne area to understand its suitability for brewing beer.</div>
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Vital Statistics</div>
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<table align="center" border="0px" cellpadding="1px" cellspacing="0px"><tbody>
<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=C&term=85" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Calcium (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
104</div>
</td></tr>
<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=S&term=421" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Sulfates (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
86</div>
</td></tr>
<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=M&term=275" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Magnesium (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
15</div>
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<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=S&term=388" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Sodium (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
52</div>
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<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=C&term=102" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Chloride (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
109</div>
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<tr><td width="150px"><a class="table" href="http://www.brewerslair.com/index.php?p=beerbasics&d=glossary&id=&v=C&term=483" style="color: #5f5f5f; font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px; text-decoration: none;" target="">Carbonates (ppm):</a></td><td width="100px"><div align="right" class="table" style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 12px;">
152</div>
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How it works:</div>
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For brewing purposes, knowing the ion profile of your water is important for four main reasons:</div>
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<li style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px;">Mash pH - The six main ions affect the mash pH, which in turn contributes to enzyme effectiveness in converting the malt's starches into maltose. The higher alkalinity of this water profile makes it more suitable for successful conversion of Vienna and Munich malts as well as darker, more acidic, malts.</li>
<li style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px;">Beer Flavor - These six ions are generally not present in sufficient amounts to affect flavor, unless there is contamination.</li>
<li style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px;">Hop Utilization - Very high water alkalinity, such as found in this water profile, can contribute to a highly alkaline wort (pH above 5.7), which can exaggerate hop bitterness. Hop dosage may need to be reduced compared to that used with softer water.</li>
<li style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin: 0px;">Yeast Nutrients - There is usually sufficient magnesium present in most water profiles to feed the yeast. In this Cologne water profile, the amount of magnesium is high, and should support vigourous yeast activity.</li>
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<div style="font-family: arial, helvetica, sans-serif; font-size: 11px; line-height: 13px; margin-bottom: 4px; margin-top: 4px;">
Treating your source water supply is largely needed only for all-grain brewing, since malt extract manufacturers account for the necessary water chemistry in making the extract for you. However, if you use a large percentage of specialty grains in an extract brew, that may make water treatment necessary.</div>
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Using http://www.brewersfriend.com/water-chemistry/ </div>
<div>
From RO I need 6g of Calcium Chloride and 5g of Baking Soda and Gypsum.<br>
<br>
It is stated that this profile (harder water) promotes hop bitterness, so I will use Noble hops and hop to .4 vs .5, just to skirt this potential issue. Delicate is the goal here. Subtle, and delicate.<br>
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<br>
And that is the brew plan...Let's begin.<br>
<br>
Brew Day: 12/2/15 - Brewing with Devon and Macy. He is doing a Holiday Stout<br>
<br>
Mash 148 for 90<br>
Boil 90 - hopped at 60 for .4BUGU. (1oz Saaz, .2oz Warrior)<br>
Sugar add at 2 minutes.<br>
Landed at 1052.<br>
Pitched .75L starter (all day shake shake) at 58. <br>
D3 - 68 - chugging.</div><div>12/22/15 - 1010. Tastes great, off to Falmouth farmhouse</div>
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMtu_0LSN8gfE2Q5P9wK60DLbaS6fMb3qVN9W2P4PtLjyW__E0WKJ1ZZAZePvTtmroEH9pspDHRWyr4Zrm_ZkoBUMOh1Dqlm9NTlsKRhcUafzUUWZEhl6pvKCz5Y-aLjnGVltVuG4vM/s1600/1450816911567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMtu_0LSN8gfE2Q5P9wK60DLbaS6fMb3qVN9W2P4PtLjyW__E0WKJ1ZZAZePvTtmroEH9pspDHRWyr4Zrm_ZkoBUMOh1Dqlm9NTlsKRhcUafzUUWZEhl6pvKCz5Y-aLjnGVltVuG4vM/s320/1450816911567.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;">2/20/15 - overcarbed initially and thoughtwe had an off flavor. Accidental degassing brought out a beautiful Kolsch. Lesson learned, beer winning!</div><div class="separator" style="clear: both; text-align: center;"><br></div>Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-56668442956476853872015-11-28T22:05:00.003-08:002015-12-06T12:16:04.142-08:00Smokey Chipotle Porter The Brew Farm Group has a new member that cooks professionally. She, Dana, has offered her services to create an end of year brewers' gala, and the level of excitement about the project is all-time. Ethan, Butch, IPA Dan, Ken and myself will each be brewing a batch to pair with a given course. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60koqbRRc6pEIh95nu_qDPIT7jkQoukg_6MpWfvON6Q8L4877hznoOpi7BPAvfjEF7P3u2f0-8vOS1Bd0lt8deKseEX4Cquj9omTEIdfNIdpBDD3yJNlmt6M9jhyphenhyphenWRi-0y33lruRt1FM/s1600/20150903_090030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60koqbRRc6pEIh95nu_qDPIT7jkQoukg_6MpWfvON6Q8L4877hznoOpi7BPAvfjEF7P3u2f0-8vOS1Bd0lt8deKseEX4Cquj9omTEIdfNIdpBDD3yJNlmt6M9jhyphenhyphenWRi-0y33lruRt1FM/s320/20150903_090030.jpg" width="240" /></a><br />
I have been selected for the slightly smokey day boat scallops with onion relish, and celery saute'! I couldnt be more pumped to have pulled this course:<br />
<br />
<b><i>"Seared Day-Boat Sea Scallop w Apple Wood Smoked Bacon Powder – served on a bed of caramelized
onion relish, with red bell pepper and celery sauté.</i></b><br />
<br />
<b><i>Description: strong smoky flavor followed by sweet scallop, and deeper flavored relish – hint of apple
cider vinegar in relish"</i></b><br />
<br />
For my pairing I have decided to go "complimentary," and will be doing a Chipotle Porter with adobo sauce. The trick, as per usual, is balance. Furthermore, as a pairing, the balance of the beer itself must not overpower the food, but compliment it, as stated above. Taming the smoke and heat, while balancing to the roast character will be the trick. Moving on...<br />
<br />
I want the beer to be highly approachable, not overbearing, and dry as to not "fill up," my guests; my pairing comes as the second course. To start off, I am going with Pilsner Malt, because I want a more crisp canvas to paint this picture on, so I think the Pils will work well here. It is a bit out of the box for the style and for this reason I am, of course, intrigued. <br />
<br />
Deciding that simpler is better, I skipped the Crystal and moved to my dark malts. Referring to my recent Stout, where the roasted malt landed at 3.5%, I am very happy with the roasted character that imparted. With that in mind, I am going to roll with it. Black patent malt has never found its way into my beers, so it's time for a debut. I want a little bit of that additional bitterness, and coffee character (found at low percentages), again, just lending to my dark malt complexity, so I am going with just a reserved add of .3 lbs... the only problem is the color of the beer still ends quite light...so I saw three options, black patent malt after the main mash to get the color, but not the characters of the malt (which when overdone can go to ashy and unpleasantly acidic). Add some MIdnight Wheat Malt deepening the dark grain complexity of the brew and at just 4 ounces I will get lots of color. 4 ozs black patent in the mash along with .25lbs chocolate wheat malt, and then .25 black patent malt during vorlof and sparge for color.<br />
<br />
Other considerations...<br />
<br />
Brewing Water - higher relative alkalinity to help the mash pH buffer the dark malts' acidity (that's science). But the overall target will be London water.<br />
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<u>Schedule</u><br />
Early September - brew<br />
Primary finishes late September<br />
Early October - add jalepenos<br />
By the 15th of October - final blend of smoke and non-heated base beer if needed<br />
Keg no later than October 21 (leaves 2 weeks to condition)<br />
<br />
<br />
Mash - 152 - Looking for a dryer beer, but not going Saison crazy. We need some body as the alcohol content is on the "lower side," for me anyway and with the simple sugars in there I'll just target a middle of the road mash.<br />
<br />
Boil - 90 - to allow for the creation of a bit more complexity within the brew. With that said, how fun would it be to roll a 120 minute boil on a Porter made with Pilsen malt! Just for kicks....Time permitting, I may go for it.<br />
<br />
Yeast - 001, or safale 005. No esters required, this is not a yeast show.<br />
<br />
Keg, condition 2 weeks, bottle.<br />
<br />
As a result<br />
Stats (on a 90 minute boil)<br />
OG - 1042<br />
FG - 1007<br />
IBU - .5 BUGU (about 1 oz noble hops)<br />
Color - 31 SRM<br />
<br />
Grist<br />
6 lbs - USA Pilsen (70%)<br />
6 oz - Roasted Malt (4.6%)<br />
.5lbs - Wheat Malt<br />
.25 lbs - Black Patent Malt (full mash) (3%)<br />
.25 lbs - Black Patent Malt (post mash)<br />
.25 lbs - Midnight Wheat Malt<br />
<div>
.25 - smoke malt<br />
.5 lbs - <a href="http://bakingbites.com/2014/02/what-is-piloncillo/" target="_blank">Piloncillo</a> Sugar (a nice medium dark and flavorful sugar)<br />
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<br /></div>
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Brew Day Setup</div>
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<br /></div>
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Salts - London profile. 1.5tsp cacl and gypsum. 2tsp Baking Soda</div>
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Strike - 3G @ 165, target 152 for 60.</div>
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<br /></div>
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Sparge Volume - 6G and sparge to 7.5G.</div>
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<br /></div>
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Boil - 90, 1oz EKG at 60</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujaCiDSfzyIexucbBlVjzxKEHqnePZNG3m1bMoGdRfkpJgmYWi7M2ojHkLYs1Y57vV4C518rpKH1FUsKDJZrqalkaqIUoV7WXn9_3yEJhtm9eUBn8VF7XxBzj7XnacNHN-SFql35Y33g/s1600/20150903_073418.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujaCiDSfzyIexucbBlVjzxKEHqnePZNG3m1bMoGdRfkpJgmYWi7M2ojHkLYs1Y57vV4C518rpKH1FUsKDJZrqalkaqIUoV7WXn9_3yEJhtm9eUBn8VF7XxBzj7XnacNHN-SFql35Y33g/s320/20150903_073418.jpg" width="192" /></a></div>
<div>
World Inside the Wort</div>
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<br /></div>
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Actual Brew</div>
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<br /></div>
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Mash 152 for 60</div>
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Capped with uncrushed black patent - oops.</div>
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<br /></div>
<div>
Boil - 120. FW dark brown sugar Ekg, 1oz at 60, nutrient, whirlfloc, chiller at 10, rinsed and split chipotle at 5. </div>
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<br /></div>
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OG - 1043. </div>
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<br /></div>
<div>
Rehydrated 1 pack safale 005 at 95 degrees in 250 ml sterile water for over an hour with nutrient.</div>
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<br /></div>
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Pitched at 72ish</div>
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<br /></div>
<div>
9/15 - added .3oz smoked and dehydrated chipotles in hop bag</div>
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9/16 - removed chipotles. A bit too much already. Into fridge for a week, then secondary to get beer off the peppers. Tastes awesome, just a couple notches over what I was aiming for.</div>
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<br /></div>
<div>
11/21/15 - in the homestretch the berr came through. Kerry calls it, Spicy Guiness. It had a nice depth for a smaller brew. Dark brew with an off white head and excellent retention through the experience and beyond. The roast is light to medium and compliments the chipotles beautifully. The heat is dissipating with time and the taste of the peppers themselves continues to emerge. Mouthfeel is medium-light. Overall the berr is a win. It's imperative to always give these beers plenty of leeway to allow the character you're going for to emerge, and not expect it to hit spot on from first being kegged. </div>
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<br /></div>
<div>
A week ago I blended </div>
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50% - porter</div>
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25% - funky lambic</div>
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12% - Yogurtweisse (acidity)</div>
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12% - raspberry funk brew</div>
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Degassed and stabilized with Camden tab. Will add CLEAN yeast and tabs to carb.<br />
<br />
12/2/15 - added french saison slurry and sugar tabs to bottles then racked beer on top.</div>
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Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-17149230431923795762015-11-28T19:30:00.002-08:002015-11-28T19:33:15.441-08:00Ciderfest 2015<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGTCmHcAy0CCqaHrXxpOZ8gvfaHHdkwihd-19iapkO7wuOG2mYwG-Og_vWm8Zmomxb_7dBhO5cO7wkWQkEEx2IrAInBIASbzZH66oS3yw9B1IbrA-tu75NGIheh5GIRvPncYHy3Z6fnM/s1600/20151125_150953.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGTCmHcAy0CCqaHrXxpOZ8gvfaHHdkwihd-19iapkO7wuOG2mYwG-Og_vWm8Zmomxb_7dBhO5cO7wkWQkEEx2IrAInBIASbzZH66oS3yw9B1IbrA-tu75NGIheh5GIRvPncYHy3Z6fnM/s320/20151125_150953.jpg" width="192" /></a></div>
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Ok, it's time to diversify. There is an entire universe of simple ciders to make and I have had a few experiences with people showing up that just didnt want beer...and I am getting more funky all the time, so my beer offerings may not suit many pallets in years to come. With that said, let's play.</div>
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Imagining a tart, highly spritzy cider with a nice depth from the pomegranate and fresh apples, plus a beautiful crisp finish and brilliant pink in the glass.</div>
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Let's Begin</div>
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5G pasteurized apple juice<br />
1 pint pure pomegranate juice<br />
1 lbs white sugar<br />
Thin sliced fresh apples and pomegranate in the keg</div>
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Brew Day 8/5/2015<br />
Organic Juice (without preservatives) to fermenter with sugar boiled in water. Add rehydrated yeast in the low 60s.<br />
Fermenting between 72-76 all of August/september.</div>
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9/1/15 - Far from ready. Sulphury, green. Purged with CO2.</div>
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11/21/15 - yahtzee! added a second pint of pom juice to keg. Carbed to 4! This is delicious. Dry and crisp. The Apple character is there but not too forward. The pomegranate adds a depth and light complimentary tartness. The base recipe is excellent and there are many variations to explore! A winner!</div>
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11/25/15 - popped first brett carbed cider. Carb is in place, no Brett. Will wait till next summer for next tasting on these.<br />
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Could try adding 2L of Cider on week 6. Could add a nice spice and leave additional apple character in the nose.</div>
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Other cider ideas<br />
DH with orange zest<br />
DH with Nelson hops<br />
Blueberry<br />
Oak and Sherry<br />
Straight oak<br />
Oak and Sav Blanc<br />
Black Currant<br />
Christmas: Cranberry (maybe touch of all spice)</div>
Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-7225590202036203302015-11-27T17:16:00.000-08:002015-11-28T22:03:22.328-08:00Rye-Chocolate Saison<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlzRVupmj0bJShvME6cp-9agt84h6jahCcurgBVGVhrXbBiXRjdNdmNj7g7nxb4CloYaRQJSjvqzD_7afPsZYdgm3dNdhR6CnhHZJM7NrZAxA2pFSqV21u2vaG9gzRU8NQqP5bDzqDZM/s1600/20151123_221717.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlzRVupmj0bJShvME6cp-9agt84h6jahCcurgBVGVhrXbBiXRjdNdmNj7g7nxb4CloYaRQJSjvqzD_7afPsZYdgm3dNdhR6CnhHZJM7NrZAxA2pFSqV21u2vaG9gzRU8NQqP5bDzqDZM/s320/20151123_221717.jpg" width="192" /></a></div>
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No story to tell, just a brew to get a brew in and to build up the French Saison yeast for future buggy fun.</div>
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Rye Extract - 6.6 lbs </div>
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Steeped: 1lbs wheat, 1lbs Pale chocolate</div>
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10/6/15: Brewed with Casey and Macy</div>
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60 minute boil<br />
1 NewFarm Cascade hop shot at 20. <br />
1 oz home grown cascade hops at 5. Pitched Wyeast French Saison at 65. 1058 OG.</div>
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Fermented at 73ish.</div>
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A great resource on <a href="http://www.themadfermentationist.com/2014/02/funky-dark-saison-6-unknown.html">Dark and Funky Saisons</a></div>
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10/19/15 - 6.4 brix. 1016. It all comes through. Some wood may be in order. </div>
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11/4/15 - pretty dam fine beer. Sample needs a solid week to let the quick force carb settle in, but we are on the right track. Aroma tends towards a balance of raisin and chocolate. Saison phenolic push through and compliment. No idea about the rye per usual. Maybe pick up some rye bread and do a side by side sniff test....official verbiage. </div>
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Medium body - dry finish. More to come. Will pull a gallon and add Brett (cuz that's what I do), let her roll for a couple months then bottle. </div>
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Too much chocolate. Would have been nice to add as a nuance, not a bold statement.</div>
Davehttp://www.blogger.com/profile/11126885099977981111noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-16445905664049334292015-08-07T21:52:00.000-07:002016-01-28T08:38:21.809-08:00Fermenter Fill Day<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt;">
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Problem 1: 20 lbs of American pils that must get used ASAP</span></span></div>
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<span style="background-color: transparent; vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 1.38; white-space: pre-wrap;">Problem 2: </span><span style="line-height: 26.716800689697266px; white-space: pre-wrap;">too many empty fermenters</span></span></span></div>
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<span style="background-color: transparent; color: black; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: inherit;">The Players</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; line-height: 1.38; white-space: pre-wrap;">5G (plastic) - Belgian Tripel to Barrel to glass, likely blend or split to sour.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Wild bucket #1 - mix culture: Saison vial, Caison dregs, lacto (use BrettC Berliner dregs), Nelson DH</span></span></div>
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<span style="white-space: pre-wrap;">Wild bucket 2 - Brett C plus lacto and a few 100ml Belgian Sour Mix beer</span></div>
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<span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">3G (glass #1) - Brett C primary ferment to three 1G projects (hops, wild fruit and dregs)</span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">3G (glass #2) - Yogurt Weisse - lacto, finish with 001</span></span><br>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Brew day wine: </span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">secondary cab to 6G glass</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Pitch white to bucket</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Wine post brew day:</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Cab to barrel for tertiary bulk aging</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">White secondart to 6G carboy then keg for bulk aging </span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Solution: Record Brew Day</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The Story</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Brewing by necessity, I need look no further than a room of empty fermenters and a bourbon barrel to know that something must be done pronto to remedy this poor sight. 90 minute boils, parti-gyles, split batches, no boil worts and lots of bugs, 5 primary fermentations, 8 hours, 7 (or 8) resulting beers...what could possibly go wrong?</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">First, the main mash will be a full tun of pilsner malt (mash 148 for 90 minutes) which will be run off to the kettle until 7.5G is obtained. A 90 minute boil will ensue with a 60 min addition of Saaz (1oz), 3lbs Pale Belgian Candi sugar at 10 and a 0 minute charge of Styrian (2oz) effectively lining this wort up for both a Tripel and a Saison … the theoretical IBUs are only 7.5. This brings me in below the theoretical 8 ibu threshold where lactic acid production is inhibited or slowed, but well below my normal hopping rate for these beers…side bar on IBUs….</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">At this hopping rate the Saison should work out nicely with the Brett working through the mix, but the Tripel may be a bit on the malty side post barrel. Im hoping the tannins from the wood help bring balance to this, but you also have the bourbon sweetness so I may end up a little south (malt forward) of tasty-tasty. </span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">If that is the case, after the barrel aging is complete, I can try blending with something dry to bring balance in <i>(game time I ended up tossing in 16 IBUs of Warrior)</i>. Or, perhaps blend back the side pot of souring beer I’d have going, or just add some wort and sour dregs to the main batch and let the bugs eat at the leftovers. (Conceptualizing the Kentucky Common from Otter Brewing in Tacoma here). Sounds good….in theory, but we will see what the yeast have in store. Many seeds for hindsight are being planted on this brew day! Ready, Fire, Aim! I love homebrewing. </span></span><br>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">There is one more option. I started a Cab Sav. Im going to finish it in the bourbon barrel for two months then put the Tripel in for 2 more months. This beer will be ready in early Spring. Perfect.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Back to the boil...after flameout of the main batch…</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Split boiled wort to two glass carboys each with 2.75G chilled sterile water, target OG 1060ish. The Saison gets a pitch of resulting slurry from 2L starter of dregs from my Caison (brett C and Saison) and a lacto slurry from the yogurt experiment, or L.Acidophilus (or both!). The Tripel gets a pitch of 50/50 Belgian Ale and Belgian Strong slurry from a 2L decanted starter. </span></span><br>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Ferment the Saison warm (plus 70), ferment the Belgian cool (below 70...or as low as the basement will allow). </span></span><span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;">From here the Caison II will ferment out and get a dry hop of Nelson and perhaps some citrus zest and coriander. </span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Moving on from the main batch………..oh we are just getting started!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;">Next, parti-gyle: I’ll “cap,” the mash (addition of malt to the top of the mash) with some specialty malts that need to get used and add another </span><span style="background-color: transparent; color: black; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">9G</span><span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"> of sparge water, see math below on the 9G.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Math in public: 9G - 2G absorbtion = 7G w/3G to the no boil leaves 4G for the 45 minute boil, resulting in 3.25 hot wort</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;">Add the water then the grains (keeping them in the top third per Radical Brewing Randy Mosher’s suggestion), give it a stir and 20 minutes to get a little conversion. Recirculate and run out. </span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Boil for 90 minutes, and gets hit it with 1oz of Styrian at 20. before chilling, and send that to the other 3G ferementer and add a huge pitch of Brett C given to me by the Devils Purse boys. After primary (6 weeks), I’ll harvest the Brett C to maintain a “clean” culture and rack brew to 1G fermenters for a few fun fruit and dreg projects. Hopefully I come into a solid beer from the dregs and will parlay that discovery into a repitch of the mixed culture to a full batch in the very near future.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Lastly, there is 3.3 lbs Wheat and 3.3 lbs 2-row LME from a false start project. During the mash I’ll bring 2.5G water up to temp with a pound of acid malt steeping then, mix the LME. Pull the acid malt at 170ish and at 200 toss in a few hop pellets, rack to 3G cold water in bucket. (120 initial target and to warm water bath...hangs around 100). Pitch Caison dregs, add some L. Acidophilis for fun and just let the dormant bugs in the bucket go to town. No plan here, just shooting from the hip. Surely fruit, or bugs or herbs or stuff from our homebrew club's ingredient challenge will come into view as next steps once the beer has a voice.</span></span></div>
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<span style="font-family: inherit;"><u>Starter Prep</u></span><br>
Tripel - 50/50 blend 1.25L - Belgian Ale 550 and Belgian Strong Ale 545: chill and decant - <b>Done</b></div>
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<span style="font-family: inherit;">Caison II - 48 hour, 2L mixed culture: <a href="http://thesickeststick.blogspot.com/2015/04/brett-caison.html" target="_blank">Caison</a> dregs (Saison 565 and Brett C), 1 vial Saison 565, <a href="http://thesickeststick.blogspot.com/2014/12/lactofest-2014-redeyed-berliner-1-and-2.html" target="_blank">BrettC Berliner Weisse</a> (Brett C, natural lacto culture and East Coast Ale): chill and decant: </span><br>
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<span style="font-family: inherit;">Solo Brett C: Large pitch of Brett C 250 for 24 then stepped. Pitch to solo plus wild bucket.</span><br>
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<span style="font-family: inherit;">Yogurt Weisse: no starter needed, pitching lacto starter from yogurt experiment and 001 repitch.</span><br>
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<span style="font-family: inherit;">Wild Bucket: Brett C plus lacto.</span><br>
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<u><span style="font-family: inherit;">Day prior prep</span></u></div>
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<span style="font-family: inherit;">Crush all grains - including Pils, acid malt (1lbs), victory, bisquit, munich</span></div>
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<span style="font-family: inherit;">Have capped grains crushed and in marked baggie</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.38;">All 4 fermenters cleaned/</span></span><span style="line-height: 22.0799999237061px;">sanitized</span><span style="font-family: inherit;"><span style="line-height: 1.38;"> with airlocks in place.</span></span></div>
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<span style="font-family: inherit;">All diluting water to fermenters (big fermenters and wild bucket) 2.5 each= 7.5G</span></div>
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<span style="font-family: inherit;">Main mash water - 6.25G mash water to boil kettle (1.25qts/lb..ok down to 1qt/lb) and add Calcium for all beers</span></div>
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<span style="font-family: inherit;">Sparge water - 9G ready to go (sani and aubachan buckets)</span></div>
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<span style="font-family: inherit;">2.5G to small kettle (LME batch)</span></div>
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<span style="font-family: inherit;">2.75G to wild bucket</span></div>
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<u><span style="font-family: inherit;">Brew day overview</span></u></div>
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<span style="font-family: inherit;">All yeasts out of fridge and warming up - present and reporting for duty. Leave out to warm up.</span></div>
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<span style="font-family: inherit;">Main mash water to 170</span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Main Mash - 148 @ 90</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Start heating sparge in my pot and second small kettle. Get LME brew done. Heat to 200, cool to sub 90 and pitch starter. Place in warm water bath.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Begin heating sparge</span></span><br>
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<span style="background-color: transparent; color: black; font-family: inherit; line-height: 1.38; vertical-align: baseline; white-space: pre-wrap;">Main mash finishes (1.5 hour) - </span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">Recirc</span><span style="background-color: transparent; color: black; font-family: inherit; line-height: 1.38; white-space: pre-wrap;"> and run 7.5G to MoBigs kettle. </span><span style="background-color: transparent; color: black; font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Main batch boil begins, 90 minutes. Saaz at 60.</span></div>
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<span style="font-family: inherit;">Cap mash, add sparge, stir and let sit 20 minute. Recirc and run to my kettle.</span></div>
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<span style="color: black; font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Collect all second runnings and boil 90 - minutes (pilsner malt)</span></span></div>
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<span style="color: black; font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Main batch approaches 10 minute mark: add </span></span><span style="background-color: transparent; color: black; font-family: inherit; line-height: 1.38; white-space: pre-wrap;">3 lbs Belgian Candi Sugar, nutrient and chiller</span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2oz Styrian at flameout and begin cooling.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Chill main batch to 100 and whirlpool 20 minutes. Chiller to Brett C boil.</span></span></div>
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<span style="background-color: transparent; color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Should be finishing up Brett C boil by now. No nutrient. Begin chilling. Goes to 3G fermenter.</span></span></div>
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<span style="color: black; font-family: inherit; line-height: normal;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Main batch whirlpool over, Rack 4G main batch to each big glass fermenter. Add can of heated pils LME to tripel, and take the OG up.....sorry purists, I know this is pretty bad, but if you've read this far you can already see its no time for being snooty :-) </span></span><span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Rack remaining to other big glass fermenter - add Caison dregs, vial Saison yeast, lacto.</span></span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Brew Day Notes: 8/8/15</span></span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Strike 170, mash 148 for 90. Fly sparge to 7.5G. Boiled 90. Added .5oz warrior at 45 (too much for lacto of Caison II...we'll see how that goes), 3lbs candi suagar at 10, 1oz styrian at flameout and another ounce in whirlpool. </span></span><span style="font-family: inherit; line-height: 18.3999996185303px; white-space: pre-wrap;">Split to two fermenters with filtered RO water. Aerated both extensively. Lots of nutrient.</span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Tripel: Pitched at 65 and left outside over night in low 60's. </span></span><span style="font-family: inherit; line-height: 18.3999996185303px; white-space: pre-wrap;">50/50 blend Belgian Ale yeast and Belgian Strong from a 2L starter. </span><span style="font-family: inherit; line-height: 18.3999996185303px; white-space: pre-wrap;">Ripping after 12 hours. Added a blowoff tube. </span><br>
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<span style="font-family: inherit; line-height: 18.3999996185303px; white-space: pre-wrap;">Caison II: Pitched at 75. Got Caison I dregs, dregs of natural lacto Brett C and East Coast Ale yeast (Redeye'd Berliner), and a pitch of Ultimate Flora yogurt starter. Also ripping after 12 hours.</span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Parti-gyle</span></span><br>
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Capped with 1 lb Munich, Vienna, Rye and .5lbs C80. Rested 30 minutes and ran off. Fly sparged to 6.5G. Boiled 90 adding only a few warrior pellets at 60 then 1oz Styrian at 20. Split to 2 fermenters. Also </span></span><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">received</span><span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;"> whirlfloc and nutrient.</span></span><br>
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Pitched both at 80. </span></span><br>
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">1. Brett C only. 1000ml starter</span></span><br>
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">2. 1000ml Brett C starter and Greek starter. - found airlock off in the AM, cleaned and replaced. Plenty of activity so likely nothing got in.</span></span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Yogurt Weisse: Didnt add the acid malt. Just brought up LME of 2-row and wheat to 200, crashed and pitched at 120. Pitched Acidophilus starter and purged with CO2. 18 hour slater pitched 001 repitch and some unopened expired English Dry and 001. Also broke open 2 more acidophilus pills (6 billion cells total) and added direct. Aerated 2 minutes. </span></span><br>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">8/20/15 - everything working at 72. Gave love swirls to each last week.</span></span><br>
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;"><br>8/26/15 -saison two, 1004</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Yogurtweisse - 1009</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Brett C only got oak. Brett C lacto got l. Planarium </span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">9/16/15 - bottling caison II. Two tabs per. Purging CO2 ran out. Blend 2:1 main to lime side pot</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">10/3 - Yogurtweisse - 1008. Side pot: Added 12oz blueberry and blackberry to 1G. Plus 10B more L. Plantarum and 3B L. Acidophilus plus wsrmed the brew up and pitched 100ml slurry from Caison2...for The Brett. Needs a little sweeping up. Sitting at 95 degrees.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Tripel to bourbon barrel - 8Brix, 1.011. Very edgey. Plenty of lovely esters but tiiiime is needed.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">Caison 2 is carbed - both versions are epic. Tasting notes from Oysterfest...glorious! Reminiscent of candied peaches. Lacto needs time and there is some cleaning up to be done.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;">10/19 - pellicle starting to form on yogurtweisse. Brix 4.9. Brett starting to come through. Lactic has brightened up. Pretty one dimensional. </span></span></div>
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Tasted the Tripel - winning! Splitting off a gallon, knock out sach. Add wine grapes and lacto.<br>
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10/26ish - BrettC Only - kegged and force carbed. After a couple days this beer is awesome! Oak is not as forward as tastings, very complimentary. Added 5 bourbon soaked Hungarian oak cubes to keg.<br>
Kegged the cider adding 12 oz of pomegranate juice. It is good on its own, but a little one dimensional for my taste. Of course, its a cider so I shouldn't be took picky there. The pomegranate works beautifully and added a depth and complexity, but also a light acidic tinge to the beer. Going for champagne like carb here, so I expect that lactic pom character to get enhanced. Its very good and a great beer alternative for guests. More mixed berry cider projects need to be on the horizon, but I am very happy with this base cider recipe. Question: If I did want to add depth to the base cider, how would I do it? Well, maybe a little backsweetening with reduced apple cider? This iteration is solid because I went with a acid forward fruit, so the dry character helped the pom acid to shine through. If I was heading towards blending something with a more soft sweetness then maybe a little more apple sweetness to compliment would be in order. Think tropical fruits: mango, papaya, guava...OOOOOO, a tropical fruit cider.....Hmmmmmm.<br>
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11.11.15 - BB Tripel to keg. 30 psi at room temp (no sapce in fridge) will get her to normal ale levels. Split 1G off, knocked out the yeast with Camden over a few days and added 1 cup Grenache grape juice from a kit plus some L. ACIDOPHILUS and slurry of Caison II. Placed in 75 plus degree environment for first week. Mucho activity.<br>
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11/22/15 - 24oz frozen/thawed cranberries, zest of lemon and orange to 3G of yogurtweisse. Added fresh Caison II slurry and BrettC slurry.<br>
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12/23/15 - Cranberry weisse is tasty. MIld cranberry compliments the lactic. Zest of orange comes through on the nose. A very nice beer. Good now, who knows what next year brings. Ready to bottle and age.<br>
<br>12/23/15 BrettC Lacto has come around a bit. Not a complex beer, caramel is up front with a light tartness. A simple Brett Beer that is bottle ready. 1/27/16: added half light toast oak spiral</div><div style="background-color: white; margin-bottom: 0pt; margin-top: 0pt;"><br></div><div style="background-color: white; margin-bottom: 0pt; margin-top: 0pt;">1/20/15 - Tripel with Grenache grape juice is confused. Looking at at least 6 more months. A medium-low sweet new from the grapes. Grape character is soft, not overpowering here. Additional oak may be required. Additional attenuation as well, so French saison yeast needs to be dosed in and once it's dryed out, consider the oak..perhaps from the lambic.</div>
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Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-30000427949112924082015-05-21T10:34:00.001-07:002015-09-12T12:22:46.757-07:00Falling Worm DIPA<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I was recently gifted a bottle of <a href="http://www.trilliumbrewing.com/" target="_blank">Trillium's</a>, <a href="http://www.beeradvocate.com/beer/profile/30654/100443/" target="_blank">Congress St IPA</a>. (Congress, the opposite of Progress, (ha ha ha). I am not going to lie, for me, this beer is one of the best IPA’s Ive ever had. The amount of bitter hop character was perfect, and the aroma drew you in for days. I am not a huge fan of the tropical fruit IPA, and the West Coast IPAs, while amazing, are getting a little bit mainstream. These cats took a slightly different look at it with an explosion of Galaxy hops and a balanced add of Columbus for that hop bite I love. I am pumped to get my hands dirty walking down this dirt road.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I have some Challenger hops left over from a previous venture, and being this beer highlights what I like to call, the “juicy,” character of the hop world, Im going to use them as they fall nicely in this category. Regarding other vital stats, Im going to stay true to the DIPA format, but cheat for my recent lack in time (love you little Macy!). </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Extra Light DME for the base malt - simplicity and color</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Steep some mid-crystals - color and a dash of unfermentables</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wheat Malt - head retention</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar - boost ABV and dry her out slightly. This is a hop-centric beer, let’s let them pop!</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As a side note, I personally love the look of a DIPA with an opaque, orange hue as opposed to that crystal clear beer, with no head whatsoever. I think it’s just plain old prettier. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Extra Light LME - 9.9 lbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Crystal 40(ish) - .5 lbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">White Sugar - .5 lbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">FG - 1.016</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Color - 10</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">On the fermentation front, I have a huge slurry of 001 off my Chinook SMaSH two months ago. A few weeks ago I decanted the jar and added some sterile wort and kept her in the fridge. I’ll decant again and pitch 150ml to a 1.5L starter the day prior. With the ABV at this level I’ll be sure to get the wort nice and cool, targeting a pitch temp of around 62 then let it free rise to its optimum of 68-73 and let it finish at this temperature range. </span></div>
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<span style="font-family: sans-serif; line-height: 19px; text-align: center;">Brew day! 5/21/15</span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">1lbs. White wheat malt</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">.35lbs crystal 80 (no 40 left)</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Added.at start of heating and pulled at 180, 30 minutes</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Added 1 oz Columbus at 160.</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">OG - 1081</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">5/25 - 3/5 on airlock. 68 degrees. Moved upstairs to room temp to finish.</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">6/15/15 - 10.4, 1.021... added 4oz galaxy, 1 oz Columbus, 2 oz challenger <i>(If I was a smart fella I could have added Brett C and gotten a more full attenuation. Plus, adding all the hops at once was a lazy move. Double dry hop means you dry hop twice, it has gotten the name for a reason, because it works. If DHing, do it in steps and pull hops on their respective schedule)</i></span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">6/22/15 - to keg with 1oz challenger and .5oz citra...why not :-) This was actually an excellent move. Keg hopping allows for the hops to hang out for months, no problem.</span></span></div>
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7/7/15 - have been playing with the carb due to an off mouthfeel, the aroma is wonderful, and the keg hopping is now coming through, although the flavor is slightly metallic, oddly bitter, and muddled. I expected the result to be more complete by now. The malt backbone is "heavy," and that may be the DME, can't say. Finally decided on targeting 2.8 (slightly overcharged for style) to attempt to tame the malt/mouthfeel issue. Nonetheless, this beer's only chance is time. Much darker as well. Should have done a late extract addition. </div>
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<i>In the end the beer never really hit many targets and was no where near the glory of Congress St. All-grain would have made a big difference Im sure, a full pound of sugar, a proper starter. Some classic mistakes. If time isn't on your side, hit your local Packy!</i></div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-65732089149446609032015-05-15T17:18:00.001-07:002015-06-24T20:27:04.710-07:00Brewing With Fruit and a Rhubarb-Strawberry Saison turned Belgian WitLindsay recently came to me and wanted to come up with a brew for Ethan's wedding. I love the idea of being involved in this way for a fellow homebrewer and am all-in to be of service. I know Ethan likes fun, complex and sometimes "odd," beers, so after watching the rhubarb Saison episode of <a href="http://chopandbrew.com/episodes/chop-brew-episode-30-rhubarb-saison/" target="_blank">Chop and Brew</a> I knew there was something there that had to be explored.<br>
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The original concept Lindsay came up with was "light and spritzy." Being that it's a wedding we don't want to go "big," and lastly, we want to engineer this brew to allow the rhubarb and strawberry to come through, but be forward of balanced with the malt, yet balanced with the yeast character and each other. No small task to get right, let alone on the first go.</div>
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The crux of this brew (if you can target just one) is that rhubarb and strawberry are very different fruits that will bring with them very unique process/handling needs and acids. As a result I think it would be best to split the batch and work both in as they would be on their own, then blend.<br>
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It could be argued that carbing the beers first then blending is the way to go, because the carbonation (the bubbles) will bring out the aroma of these fruits and accentuate the acids differently, so blending ahead of time may (or may not), render the best product.<br>
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Upon further reading I am going to speculate that the rhubarb will be bringing the big guns on the acid side of the equation, while the strawberry will be at the head of the class for aroma. One more reason why blending is definitely the way to go.</div>
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Commentary from the original brewer on Chop and Brew was he wished he had added more than 1lb of Wheat to his 1045 OG base beer. They critiqued the beer to be "slightly low" on the overall mouthfeel, and he felt this would help boost that character. This is well noted but I'm going to take a different approach.</div>
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First, the base beer. Light and spritzy, low alcohol (we will be boosting this slightly with sugar from the fruit), but enough of a backbone to hold up the rhubarb. These fruits add acid, but lets help that a bit with a touch of acidulated malt (see below on the importance of this addition). </div>
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Recipe</div>
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6G batch<br>
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OG - 1042 (pre-fruit), 1048 post fruit (see below)<br>
FG - 1010<br>
IBU - to balance (20)<br>
Final ABV est - 5%<br>
SRM - 3</div>
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8.5 lbs - Pilsner (American)</div>
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12 oz - Wheat malt</div>
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8 oz (5%) - Acidulated Malt (at 60 minutes into mash and for 20 minutes)<br>
(nope, no sugar in this Saison. The acid will give a perception of dryness and I can easily see us going overboard.)</div>
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Hops - normally I'd go with a Styrian or an EKG for a basic Saison, but because I want the fruit to shine I'm gonna hit it with Warrior. I am not targeting any hop character and this will accomplish that goal, reduce hop matter and just give me the bitterness I need to get the base beer ready for the fruit. This is a fruit/yeast-centric beer. Focus there.<br>
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Mash 152 (The acids are going to create a perception of "thinness/dryness," so I am going to speculate that a low mash temp could accentuate the acids too much. We need a canvas to paint this acidic picture on. So, let's go bigger (for a Saison), with 152. The hope is the added residual dextrins from the high mash temp to balance the acids we will be adding. On to the acids. </div>
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Now, as I read the articles you'll discover below, I came to find an interesting correlation. Acid and perception. When we eat fruit we expect a certain level of acidity, its what we know. Put that in your back pocket and consider this. Fruit has more acid (a lower pH) than beer. So, when you add the fruit to your beer, and drink it, you are "perceiving" that fruit at a higher pH than your brain would expect! As a result your brain gets a mixed message..Brain says, "Its raspberry, but it's a weird raspberry," which results in a miss, a disconnect, a sub-par product, a beer that was almost awesome. Fruit beer, fail!</div>
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Ah ha! So, if you want your mind and your beer to line up, you may want to add acid to your beer (lower the pH), in order to get the beer to better align with the fruit you are adding. How much? Your taste buds and your brain must decide. In proving that point, Lambics are the most popular "fruit beers" in the world, and with the bacteria used, you inherently get additional acids. Result, you better align the pH of the beer with that of the fruit, hence, Fruit Beer - Win!</div>
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Conclusion, I will add acidulated malt to the grist in light of this discovery. I don't want to over do it, so lets see what Weyerman has to say about their <a href="http://www.weyermann.de/in/faq.asp?umenue=yes&idmenue=62&sprache=2" target="_blank">acidulated malt.</a><br>
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<ul>
<li>For mash pH adjustments, 1% add to grist decreases pH by .1</li>
<li>For wort souring, 8% is ideal for a Berliner Weisse</li>
<li>Do not exceed 10%</li>
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With that in mind I won't go above 10%, and because I am blending at the end I dont need to go for the max of 10% because I can always increase the rhubarb ratio over the strawberry to get the sourness/tart character I seek. So, lets just nudge the brew along on the souring attributes with 5%. Of course, if you dont have enough acidic beer to blend from the main batch, you could always have an acidic beer waiting in the wings to blend in, like my Berliner Weisse. </div>
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That said, let's move onto the fruit and see what we can learn.<br>
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First off, I found a great write up on the Rhubarb by the Mad Fermentationist (not surprising), so if you want to learn about the science of the rhubarb, have a click. <a href="http://www.themadfermentationist.com/2014/01/rhubarb-berliner-weisse-tasting.html" target="_blank">Rhubarb Berliner Weisse</a></div>
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Referencing the ever wonderful resource known as byo.com we find these articles:</div>
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<a href="http://byo.com/issues/item/319-brewing-with-fruit-techniques" target="_blank">Brewing with Fruit Part 1</a></div>
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and</div>
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<a href="http://byo.com/hops/item/679-fruit-brew-part-2-techniques" target="_blank">Brewing with Fruit Part 2</a></div>
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Equation of Note: How much OG is added by any given amount of fruit</div>
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<b style="font-family: inherit;"><u>SG = [Wfruit X (Psugar/100) X 45]/Vbeer</u></b></div>
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<span style="font-family: inherit;"><u>SG</u> = Gravity points to add </span></div>
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<span style="font-family: inherit;"><u>W</u>= weight of fruit in pounds</span></div>
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<span style="font-family: inherit;"><u>45</u> - is an assumed constant explained here. <i>"</i>The number 45 is the extract potential — in gravity points per pound per gallon — of simple sugars (such as fructose, glucose and sucrose)."</span></div>
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V = Volume of beer in gallons</div>
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<b><u>Starting off points for additions by weight:</u></b></div>
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Strong Flavored Fruit (raspberry) - .5 lbs/G</div>
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Normal Fruit (Peach, Cherry) - up to 2 lbs/G</div>
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As far as the amount of sugar in fruit, I found this table which I think is by far the most brewer friendly.</div>
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<a href="http://thepaleodiet.com/fruits-and-sugars/" target="_blank">Sugar as % of Fruit</a> - just reference the first row.</div>
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Optional Techniques</div>
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<ul>
<li>Mash - only with pumpkins</li>
<li>Boil - be aware that fruits high in pectin will haze the beer, and boiling rinds will draw out undesirable off-flavors</li>
</ul>
More desirable technique<br>
<ul>
<li>Steeping by <a href="http://byo.com/hops/item/679-fruit-brew-part-2-techniques" target="_blank">BYO</a>, </li>
<ul>
<li><span style="font-size: x-small;"><i>"<span style="background-color: white; font-family: georgia, serif; line-height: 19px;">When steeping fruit in hot wort, you should allow at least a half-hour to extract as much fruit flavor and sugar as possible. Swirl the fruit bag or stir the wort every five minutes or so to disperse fruit-derived sugars and fruit flavors into the wort. Since steeping involves shorter contact times than other methods of fruit use, you should increase the amount of fruit used by at least 15–20 percent.</span></i></span><div style="background-color: white; font-family: georgia, serif; line-height: 19px; margin-bottom: 1em;">
<span style="font-size: x-small;"><i>For fruit concentrates, purées and juices, simply add the fruit product after the boil but before the wort is cooled below 160° F. Then, finish your brew as you normally would."</i></span></div>
</li>
</ul>
</ul>
<span style="font-family: inherit;">Most </span>desirable<span style="font-family: inherit;"> technique</span><br>
<ul><ul>
</ul>
<li>Secondary - The <a href="http://byo.com/hops/item/679-fruit-brew-part-2-techniques" target="_blank">BYO</a> resource is far to good to do anything but copy and paste with my compliments:</li>
<ul>
<li><div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>For most fruits, the best time to add them is in secondary fermentation. When added at this time, the fruits are not subjected to heat, their flavors do not end up tasting cooked and their aromas are not lost. The drawback, of course, is that adding fruits in the secondary fermenter runs the risk of contaminating the beer. However, green beer generally has enough alcohol and a pH low enough to discourage the growth of contaminating organisms.</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>For fresh fruits, remove the stems, leaves and pits or seeds. Wash the fruit thoroughly. If you want, you can use commercial produce-washing products such as Fit, although this isn’t necessary. You should reduce the fruit to small pieces by one of several methods: Mash the fruit with a potato masher, chop it with a food processor or cut it up with a knife. Place the fruit in your secondary fermenter and siphon beer on top of it. It is also important that the fermenter is sealed tightly. If air can get in, microorganisms can grow on the top of the floating fruit. (This is what happened to my ill-fated cherry beer.) It is usually best to use a large bucket — one with some headspace — as a secondary fermenter, as some foaming may occur when the yeast begins working on the fruit sugars.</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>One way to minimize the risk of contamination from fresh fruits is to take a page from the winemakers’ handbook and sterilize the fruit with sulfur dioxide. Winemakers do not sterilize their “wort” by boiling it. They sterilize their “must” by treating it with SO2 (often in the form of Campden tablets). To sterilize a “mini-must,” mush your fruit into a slurry in a sanitized bucket. Add enough water so that it’s basically a thick liquid. Add one crushed Campden tablet for every gallon of your “mini-must” and let sit, loosely covered, overnight. During this time the SO2 will kill any microorganism in the “mini-must,” then diffuse away. The SO2 also acts as an antioxidant, preventing browning of the fruit. The next day, add the now-sanitized “mini-must” to your fermenter.</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>Adding fruits during secondary fermentation increases the volume of the brew, but some of this volume is lost when beer is racked from the remaining fruit solids. You can plan for this by making less volume of your base beer, but making it somewhat more concentrated. The degree you need to change your base beer depends, of course, on how much fruit you plan to add. (Alternately, you can choose to simply not worry about it and end up with a couple extra beers in your batch.)</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>To add concentrates, purées or juices to your secondary fermentation, begin racking the base beer to the secondary fermenter. Slowly pour the fruit into the secondary fermenter as the beer is racked so that the fruit and beer mix well. You may want to stir with a sterilized spoon.</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>The beer can be left in contact with the fruit for varying amounts of time. One week is long enough to extract most of the fruit flavors, but not prolong the batch interminably. If you want to get the most out of your fruit, let it sit longer. Keep in mind, however, that flavor extraction decreases over time. Letting the fruit sit for two weeks will not give you twice as much fruit flavor as letting it sit for one week.</i></span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 1em;">
<span style="font-family: inherit; font-size: x-small;"><i>After secondary fermentation with the fruit, siphon the beer away from the fruit solids into a keg or bottling bucket. You may want to use a sanitized kitchen strainer to remove floating fruit solids before racking. Bottle or keg the beer as you usually do.</i></span></div>
</li>
</ul>
</ul>
And let's put it all together.</div>
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Im going to do a 6G spl<span style="font-family: inherit;">it batch of Strawberry and Rhubarb: Starting OG - 1042</span></div>
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<span style="font-family: inherit;">Strawberry OG add for 3G batch: <span style="line-height: 19px; text-align: center;">{6lbs X (5.8/100) X 45}/3 = 5.2</span></span></div>
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<span style="line-height: 19px; text-align: center;"><span style="font-family: inherit;">Rhubarb OG add for 3G batch: {4.5lbs X (1.1/100) x 45}/3 = .75</span></span></div>
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<span style="line-height: 19px; text-align: center;"><span style="font-family: inherit;">Total OG add by fruit = ~6 gravity points</span></span></div>
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<span style="line-height: 19px; text-align: center;"><span style="font-family: inherit;">Final Expected OG - 1048ish</span></span></div>
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<span style="line-height: 19px; text-align: center;"><span style="font-family: inherit;">Process</span></span></div>
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<span style="text-align: center;"><span style="font-family: inherit;"><span style="line-height: 19px;">Make starter </span></span><span style="line-height: 19px;">dependent</span><span style="font-family: inherit;"><span style="line-height: 19px;"> on the fermentation temps you can </span></span><span style="line-height: 19px;">achieve</span><span style="font-family: inherit;"><span style="line-height: 19px;">. Warmer less, cooler more.</span></span></span></div>
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<span style="line-height: 19px;">Brew Day Caveats:</span></div>
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<span style="line-height: 19px;"><br></span>
<span style="line-height: 19px;">Brew water: Target a dark malty beer to add buffering for fermentation and backbone for the acid to play off of.</span><br>
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<span style="line-height: 19px;">Mash: Add acid malt after 60 minutes and let sit on mash for 20.</span><br>
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<span style="line-height: 19px;">24 hours before racking</span></div>
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<span style="line-height: 19px; text-align: center;">Macerate</span><span style="text-align: center;"><span style="line-height: 19px;"> fruit in </span></span><span style="line-height: 19px; text-align: center;">separate</span><span style="text-align: center;"><span style="line-height: 19px;"> cleaned and sanitized glass bowls, add water to create thick mixture and add 1 crushed campden tablet to each. Cover.</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Secondary</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Rack the beer on top of the fruit and swirl. Purge the space before and after. Replace airlock and let sit for 7 days max. (MFermentationist left his rhubarb on his BW for 2.5 months! So don't sweat it if you go over). Taste the rhubarb daily and be ready to rack off when it hits the sour you're looking for, the stuff is potent. Plus, you have the acidulated malt in there so be careful. Expect the rhubarb to bring the sour, and the strawberry to bring the aroma. Blend and condition.</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Brew day (Saison yeast is sold out....Audible!!!)</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">2tsp baking soda, 1.5 Cacl and gypsum.</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Mash - 147, 90 minutes</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Acidulated up to 12oz</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Added 1lb wheat DME</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">90 minute boil. </span></span><br>
<span style="text-align: center;"><span style="line-height: 19px;">OG - 1055</span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Pitched two vials expired belgian wit at 70. Kept at room temp. Plenty aeration. </span></span></div>
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<span style="text-align: center;"><span style="line-height: 19px;">Long lag phase - 24 hours plus. Moving now.</span></span><br>
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<span style="text-align: center;"><span style="line-height: 19px;">5/15 - brix 7. shows 1017. Taste is mellow, wheaty, slightly malty, Belgian character is low to medium. Lactic didnt really push through, but is probably there in the perceived dryness i ma getting, nonetheless, this beer will mellow out the rhubarb, not match it which was the idea...But, its a start. A good base beer for the planned fruit adds. Go 4G at 2lbs/G rhubarb and 2lbs strawberry in 1G to blend back. Cook the rhubarb first!!!</span></span></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;"><br></span></span></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;">5/20 - 2lbs cut strawberry and 1tbl sugar quick boil added to 1G. 5.5lbs rhubarb, cleaned cut and quick boiled with 1 cup water and 2'tbl sugar to 4G.</span></span></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;"><br></span></span></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;">5/25/15 - nice tart character on the rhubarb, nice sweet character on the strawberry accompanied by beautiful strawberry aroma racking both to tertiary in glass carboy</span></span></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;">6/3 - kegged</span></span></div><div style="text-align: left;">6/10 - added some red food coloring for wedding day effect and delivered to brewer ethan. Looks like a pink version of heaven. Tastes beautiful. Light, semidry, a little lacking on strawberry aroma, but the rhubarb is perfect in this beer. As a whole wouldn't change much (perhaps go full 10% on acid malt) before adjusting process as described below. The base beer is balanced and lays a great foundation for this Mix of fruit. Love the crispness of pilsner malt here.</div><div style="text-align: left;"><br></div><div style="text-align: left;">To do again, all rhubarb to main secondary, then 1-2lbs fresh strawberry the keg for aroma. Rhubarb on taste, strawberry on aroma, winning combo for aNY style wheat or saison. </div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;"><br></span></span></div><div style="text-align: left;"><br></div><div style="text-align: left;"><span style="text-align: center;"><span style="line-height: 19px;"><br></span></span></div>
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Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0tag:blogger.com,1999:blog-8341302981706569885.post-49550691269881253002015-04-08T20:11:00.001-07:002015-07-12T20:51:38.893-07:00Rust op Twist - Imperial Stout<a href="https://www.youtube.com/watch?v=CVXWr_GLQy0" target="_blank">Rust op twist</a> is Danish for "Relax After Work," now how perfect a name is that for a Caribbean Stout! I lived in St. Croix, and it was one of the great periods of my life. Just simple living, with an abundance of beautiful weather, rum, poker and good times! Let's bring back a little taste of that epic era in this next brew shall we? Sold!<br>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFct9fZH8D2G1BVC2TRg6JRTd_BKvInbeq5SKrbPZI9EsRczXAAhxhdH4aanJBtR-Qkp0nlftUTZJMsijiVXAS8unPZ7klwsKMcxsqerO-qxnI93ZprwIg9tCBBPHJGjE51Kqz9dJHuzW/s320/2012+01+27+St+Croix+8.jpg" style="margin-left: auto; margin-right: auto;" width="320"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Cruzan sugar mill on the Plantation named, "Rust Op Twist"</span></td></tr>
</tbody></table>
</div>
Drinking my first big brew of 17 Gage, The Ole Russian Bitch, I realized just how much I love this style and need to get more in the hopper. Man, is it delicious. There's something about this big black beauty that I cant help but want to explore further.<br>
<br>
In this episode I am thinking of bucking the trend a little, and going with my my long lost love, Rum, instead of Bourbon. That said, keep it local right! So I'm going to use a little Cape Cod flavor from Truro Vineyards. <a href="http://store.trurovineyardsofcapecod.com/twenty-boat-spiced-rum-750ml-p209.aspx" target="_blank">Twenty Boat Spiced Rum.</a> Their top dog Brewer turned Vintner turned Distiller Dave is a fermentation machine! In his first year of distilling he hooked a <a href="http://artisanawards.com/artisan-medalists-2014/twenty-boat-spiced-rum/" target="_blank">top award for their spiced rum</a>! So, how could I not incorporate this into my brew? Your right, I must.<br>
<br>
I'm thinking a medium-bodied, bold, complex, balanced campfire "mostly" dry Stout. Not huge, but something that is a one and done (maybe two). It'll fall into my "balanced beer" category requiring a careful marriage of roast and chocolate notes, coconut flavor and a nice "aha" moment from the Rum and oak.<br>
<br>
The first obvious choice is going to be Marris Otter for the canvas to this portrait. Let's transition the pallet from the base to the accents with C80 and C120. I dont want to use any low Crystals as I will get that sweetness from the Rum. Lastly, I'll add complexity, and authenticity, from the Molasses (oh yes, you cant go Caribbean style without Molasses!). For more on this here is a great synopsis on <a href="http://allaboutbeer.com/brewing-with-sugar/" target="_blank">simple sugar brewing</a>.<br>
<br>
As it is a Stout we must put in our requisite amounts of roasted barley. In this case I referenced my dry stout from early last year and my Imperial Stout as well. I enjoyed the balance of roast character in both, albeit I felt the roast was a little too acrid at 8% in the dry stout, but that aged out in 8 weeks time and this beer has more balancing malts. <br>
<br>
After writing the above I landed with a recipe that called for a pound of roasted malt. I took this idea to the <a href="http://www.beeradvocate.com/events/info/67254/" target="_blank">Extreme Beer Fest in Boston</a> and sought the advice of a Lost Abbey Brewer whose name I did not record....per his suggestion I cut the roast to half a pound. In his opinion any more than that in any kind of Stout will transition the malt's perception from that dark, slightly bitter, coffee-ish-like glory to ashy and acrid. As we read above, this was the case in my Dry Stout. What I learned here is a reinforced concept of perception. With roasted malt you can have more balancing attributes to the beer like residual sweetness, etc, but there is a point where the happy side of roast malt will give way to ashy/acrid, and in a 5G batch that happens around a pound. So, new rule of thumb, for 5G batches if you want ashy, head to a pound plus, you want roasty, stick to half a pound of roasted malt to start and dial in from there. Sooo...lets go with that!<br>
<br>
Moving on!<br>
<br>
A nice, smooth chocolate character just makes me happy, so I will add in enough for a chocolate "note," but I dont want enough to have to put it in the name, so lets keep this restrained below 5%. It would just so happen that my boys at <a href="http://www.devilspurse.com/" target="_blank">Devil's Purse</a> had a sack of milled M.O. for me and they donated a sack of English Chocolate malt to the club. Kismet.<br>
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Lastly, the coconut..OH, I didnt mention the toasted cocnut? Well, there;s going to be toasted coconut. After some research in the usual places I discovered efolks have had issues with the oils from the toasted coconut jacking uo ohead retention. A process I will emply to mitigate this is to toast the coconut and then lay it out on paper towels in a thin layer and dab dry then cover with paper towel to soak up as much of the oil as possible. I do not want to "cook," the coconut and am targeting the toasted quality of the ingredient, so I plan to add it post fermentation. No need to scrub out those beautiful toasty notes in fermentation.<br>
<br>
One thread on quantity can I enjoyed can be found here<br>
<br>
Let's begin.<br>
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5G batch<br>
<br>
Stats<br>
OG - 1.072<br>
FG - 1016<br>
ABV - 7.5%<br>
SRM - black<br>
BUGU target - .3ish (Overly cautious here to not add too much in terms of bittering. The chocolate malt and roast will also be providing bittering. The sum of the parts is what we are drinking, so all must be accounted for.)<br>
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<img alt="Twenty-Boat-Hand-Crafted-Cape-Cod-Spiced-Rum-Artisan-Awards-2014" src="http://artisanawards.com/wp-content/uploads/2014/10/Twenty-Boat-Hand-Crafted-Cape-Cod-Spiced-Rum-Artisan-Awards-2014.jpg" height="320" width="224"></div>
Marris O - 10 lbs (60%)<br>
2-row (finishing a sack) - 3 lbs (18%)<br>
Chocolate - .5 lbs (3%)<br>
Roasted Barley - .5 lbs (3%)<br>
C80 - .5 lbs (3%)<br>
C120 - .5 lbs (3%)<br>
Molasses - 1 lbs (6%)<br>
Carapils - .5 lbs (3%)<br>
Toasted Coconut (secondary) - 1 lbs<br>
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Hops - 1 oz Fuggle (4.5%) at 60<br>
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Yeast - I have a mixed culture of Cal Ale (001) and Dry English (007). Yes, that just might attenuate this puppy on down. Will warm up entire 250ml slurry.<br>
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Process: It's as easy as 1,2,3!<br>
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1. Mash 154 for 60, the yeast will attenuate this plenty, so lets leave a little backbone for the oak and toasted coconut.. Boil 90 minutes. Chill, aerate and pitch mixed culture.<br>
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2. Soak light toast oak in <a href="http://store.trurovineyardsofcapecod.com/twenty-boat-spiced-rum-750ml-p209.aspx" target="_blank">Cape Cod's Twenty Boat Spiced Rum</a> for at least a week then add and leave in secondary to taste. Pull the oak and continue. I am a huge fan of layering flavors in this way.<br>
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3. One pound of shredded, UNSWEETENED coconut, toasted, "de-oiled," and tossed in two weeks before kegging. Carb, and enjoy! If you have nitro, you are my hero!<br>
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Brew Day - 4/8/15<br>
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6G to 167. Hit 146 and added a gallon of boiling water - 154. Preboil - 1062. Added 1 oz Fuggles at 60. Molasses is in. Warmed up yeast 250 ml (target pitch rate) in 350 ml chilled wort (not ideal, should have used second runnings earlier or just made a starter yesterday. Boiled hard and am low on volume and high on OG (1083). Diluted with half gallon boiled RO. Hit 1075 OG, done. Pitched at 62, lots of aeration.</div>
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4/10/15 - not around to check till now. Look like Krausen was higher earlier, but still a 5/5 fermentation at 61. </div>
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4/15 - came home with Baby Marcelle yesterday! Life is so sweet! Talk about Rust Op Twist! So the airlock blew off and I couldn't care less, I have a daughter! Racked to a bucket and tossed her (the beer, not my daughter) into 75 degree bath. Tasted fine, at 1026.<br>
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4/22/15 - out of bath, still 11brix - 1024. Calling it terminal. 250ml slurry was under pitch and may not have been enough healthy yeast. Tastes great, so I'm gonna roll with it.</div>
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4/25/15 - light toast oak spiral to rum<br>
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4/30/15 - spiral to hopper.<br>
5/15 - brix - 10.8. molasses is nice, rum is coming through slightly, with light warming, but i may up the ante with a shot of the wooded rum to bring it! Oak is coming through more as woody than oaky/vanilla so far.</div><div><br></div><div>5/25 - added 1 lbs toasted, shredded coconut (sweetened). Tasted immediately after and the character I wanted was there! Left for 1 hour and pulled the coconut...can't believe it. Aroma, flavor, it's all there. Also added 1 oz rum.</div><div><br></div><div>7/12/15 - its been a journey to here. The SWEETened coconut was a big misstep. Made the brew a sweet stout. No good, must be unsweetened. From here the beer was out of balance for my taste, just too sweet. Have it a month, no change. Then we had a little bow and I upped the ante for a friend by adding a little of the Oaked rum - bingo! Cut the Sweetness, Brought Out the wood and the molasses shines. It's awesome. </div><div><br></div><div>Next time just use non-sweetened coconut, and instead of brewing with molasses, just brew the base beer, oak the rum then add the oaked rum to the beer. Also, dump the carapils, go with wheat</div>
Anonymoushttp://www.blogger.com/profile/16898999529518263539noreply@blogger.com0Harrison Lenox Boston42.342937 -71.06257tag:blogger.com,1999:blog-8341302981706569885.post-85587997727650515812015-04-05T07:34:00.000-07:002015-07-13T13:25:10.362-07:00Brett Caison<br>
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Awhile ago I did an interview with award winning homebrewer <a href="http://thesickeststick.blogspot.com/2014/07/keith-ciani-on-staggered-fermentation.html" target="_blank">Keith Ciani</a> on staggered fermentation, it rocked my socks off. As a homebrewer I have watched my journey ever evolve as my "tool kit," was reshaped (by Crooked Stave), smashed apart (by <a href="http://devilspurse.com/" target="_blank">Devil's Purse</a> brewer, Mike's Stout Saison Brett), and rebuilt again (still working that through). Whether it's mixed cultures, tertiary fermentation profiles, blending, cross-style brewing, staggered malt additions, seasonal/historical brewing or caramelizing raisins in brown sugar, my brewer's mind is constantly trying to unwrap itself from the constraints of style and delve into the never ending abyss of perception.<br>
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The interview focused on how a staggered fermentation can lend to getting the character you wish from one yeast, yet the attenuation of another. So I thought to myself, how would this apply to flavor profiles, and my first thought was of my old friend Brett. What I came up with is to follow.<br>
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My plan is to make a Brett-Saison, but instead of going the "funk," route, I am going to use the yeast character of a "100% Brett fermentation profile" to compliment the profile of a Saison fermentation. Saison 565 may not be the best choice for this and I'm sure to find myself doing this more down the road with other strains, in fact, I must, but for now the high ester Saison characters of 565 will due fine. Couple that with the tropical fruit/tangerine of Brett C and I think we may have a winning combo! <br>
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A small caveat, Brett C is "usually," not really considered a "primary fermenter," although I was happy to find other wild and crazy brewers testing the waters; For instance, fellow beer writer <a href="http://www.bear-flavored.com/2013/08/100-brett-c-wlp645-pale-ale-recipe-and.html" target="_blank">Derek Dellinger</a>. With that settled, it is Spring, the season of Saison (apropos), and being that Brett C's character as a primary fermenter includes words like tangerine, I am easily sold. <br>
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Let's Begin<br>
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Stats<br>
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OG - 1051<br>
FG - 1005ish<br>
ABV - 6.1%<br>
BUGU - .25 - .5<br>
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Grist<br>
American Pilsner - 8 lbs<br>
White Wheat - 1 lbs<br>
Carapils - .5 lbs<br>
Acidulated - .5 lbs<br>
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Mash - 152<br>
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This grist and mash were engineered with three end goals in mind, body, alignment with the citrus flavors, yeast esters, and quick turnaround time. First, the wheat and carapils will add perceived body to a beer that will attenuate highly. Second, the acid will compliment those citrus flavors, bringing the acidity of the beer up (or the pH down) to our mind's perceived acidity of a citrus fruit. Read more on this concept <a href="http://byo.com/issues/item/319-brewing-with-fruit-techniques" target="_blank">here</a> and scroll down to the section labeled "Acidity." In turning the beer quickly, I don't need to mash ultra high as I would with a beer I intend to age with Brett, but I do want some portion of additional dextrins to continue to add to my perceived mouthfeel, so 152 it is. Middle of the road. As a side note, <a href="http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html" target="_blank">Mike Tonsmeire</a> also notes the presence of lactic acid is a catalyst to the fruity ester ethyl lactate:<br>
<span style="background-color: white; line-height: 19.5px;"><i><span style="font-family: inherit;">"I added a half pound of acid malt after starch conversion to provide some lactic acid for the Brett to create the fruity ester ethyl lactate." </span></i></span><br>
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Fermentation Profile (the whole shibang): Split batch possibility (N<i>o fermenters left! Ran with the staggered pitch)</i><br>
1. Staggered Pitch Saison third gen slurry, then Brett C.<br>
2. Mixed culture. Both pitched at the same time.<br>
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I built up a vial of Brett C in 3 steps over a period of a month and stored at room temp per the suggestion of Chad Y in his interview at the <a href="http://thebrewingnetwork.com/shows/866" target="_blank">BN</a>. I tossed that slurry into a 250ml starter at 1040 with very little nutrient (he actually says none is needed, I just couldnt help myself), and stepped that to 2L after 5 days then let that run for 5 more days. In the meantime, I simply brewed and pitched slurry from my <a href="http://thesickeststick.blogspot.com/2014/11/rye-saison.html" target="_blank">Rye Saison</a> which went to my <a href="http://thesickeststick.blogspot.com/2015/01/rygasm-saison-1-2015.html" target="_blank">cool fermentation Saison</a> at 70 degrees. As soon as I have airlock activity I'll pitch the starter of Brett. No aeration is needed at this stage as the <a href="http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/pure-culture-fermentation-discussion/" target="_blank">Brett will be happy to ferment in an anaerobic environment</a>, then off to a warm water bath of at least 80 degrees.<br>
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This process will allow for the Saison to get a head start on ester production and then the Brett will have plenty of sugars (near a full fermentation) in a truly anaerobic environment hopefully leaving us with a dry, tropical fruit/tangerine Saison that has all its flavors derived from the yeast! <br>
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Hops<br>
<a href="https://www.hopunion.com/uk-challenger/" target="_blank">Challenger</a> (or Santium) at 5 targeting .5 BUGU. Mike and Matt from Devil's Purse kindly donated a pound of each to the Brew Farm Group, perfect. I was thinking Nelson may be a good choice here too, complimenting the fruit. Layer aroma with floral, or compliment with fruit? I'd bet a winner either way! Bottom line, this is a yeast-centric beer, let's keep our eyes on the prize.<br>
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Experiment<br>
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Split the batch to two 3G carboys and pitch the Saison and Brett at the same time in one and stagger the pitch per this article in the other. A <a href="http://www.sensorysociety.org/knowledge/sspwiki/Pages/Triangle%20Test.aspx" target="_blank">Triangle Test</a> is a great way to see if you have created a measureable difference.<br>
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Pre-Brew Day<br>
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Initial Brett C build<br>
11/10/14 - Brett C vial that was kept on shelf to 500ml 1040 starter on stir plate. and no nutrient. Kept at room temperature room for 8 days.<br>
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11/18/14 - Stepped up to 1300 ml and back on stir plate. Smelled great, looked great!<br>
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12/3/14 - off stir plate and split to three 400ml boiled jars. Stored at room temp per Chad Y. Resulted in thick 50ml slurry.<br>
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Brett C rebuild:<br>
3/26/15: Took two beautiful 50ml slurries to 250ml 1040 wort with a little nutrient on stir plate at 67.<br>
3/31/15 - Stepped - adding 1750ml of 1040 with smidge of nutrient, CaCl, Gypsum and baking soda to RO water. Result 2L total volume.<br>
4/1/15 - high krausen, white foamy head.<br>
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Brew Day: 4/4/15 w/MoBigs<br>
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Strike - 4G at 162 - landed at 151. 60 min mash. 90 minute boil. OG - 1048. Pitched 3rd gen Saison slurry, 200ml (it's all there was) at 70 degrees @ 1730. <a href="http://www.mrmalty.com/calc/calc.html" target="_blank">MrMalty</a> would say this is 50% of target pitch.<br>
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D1 - 4/5/15 - 0900. Krausen had formed and beer was jammin. Pitched entire 2L starter and placed fermenter in 80 degree water bath. <a href="http://www.amazon.com/EHEIM-Jager-Aquarium-Thermostat-Heater/dp/B003SNU1I2" target="_blank">Aquarium heater</a> set to max to 1keep above 80. <br>
D4 - krausen dropped and airlock activity down to 1/5. Taste is on a good path. Brix - 5.2. 1.003! Sooo, that may explain the big reduction in airlock activity. That's a heckuva 84 hour party!</div>
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4/10/15 - 1/5 - 80 degrees.</div>
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4/15/15 - moved to room temp (65-67)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rkPB7KIQwuAeoyKlSAxTwnvr3F3K8QhQL0CF9Xf2LlkJi6JVWCo7x_rV4yvaA6q5-NpqLq24USfmE_eJRgn057kyS8Z5QluCk-Z4JapUv503j8puqFg3RKpTSiaplHhIblqU7ZsMjn0/s640/blogger-image--1205744429.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rkPB7KIQwuAeoyKlSAxTwnvr3F3K8QhQL0CF9Xf2LlkJi6JVWCo7x_rV4yvaA6q5-NpqLq24USfmE_eJRgn057kyS8Z5QluCk-Z4JapUv503j8puqFg3RKpTSiaplHhIblqU7ZsMjn0/s320/blogger-image--1205744429.jpg" width="240"></a>4/25/15 - racks 1G to 1.5lbs fresh diced rhubarb<br>
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5/15 - bottled with sugar tabs</div><div>7/13/15 - this is an epic base beer for so many fun brews! Pale straw. Dry. A very light saison citrus and spice in the aroma which seems to be getting eaten up as the beer progresses! Far more Saison esters 6 weeks ago. Carb is still increasing. Solid body, very light an epically quaffable. The Brett character of the primary ferment is very subtle on the fruit. Highly complimentary. I love this beer and see many iterations...Next time try upping the acid malt to 1lb and/or a straight mixed culture.</div>
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