The method for this brew is
a little different than normal. I started by tossing a handful of MO
and wheat malt into 1L of starter wort. After a few days the pH had
dropped to 3.5 which is low enough to kill off most of the funkier
bacteria, like enterobacter, that lead to vomit aroma in the beer.
Once
the starter was ready I did a normal mash with the grain, followed by a
15 minute boil to kill off anything alive in it. The sour starter is
then pitched and the wort is allowed to sour over a few days at a warm
temperature. My garage should be alright this summery time of year.
Then, another 15 minute boil with the hops for just a few IBUs. This
kills off the souring bugs. After chilling, WY German Ale yeast is
pitched and the beer ferments and is dealt with normally from then on.
Quick Soured Berliner Weiss
brewed on: 4/20/12
OG: 1.036
IBUs: 5.7 IBUs
SRM: 3.1
mash temp: 153F
6 gallon batch
75% efficiency assumed
malt:
4 lbs Pils
4 lbs Wheat malt
hops:
25 gm Hallertau @ 3.9 - 15 minutes
yeast:
step 1 - sour starter
step 2 - WY 1007 German Ale
Showing posts with label sour beer. Show all posts
Showing posts with label sour beer. Show all posts
Wednesday, June 20, 2012
Wednesday, July 6, 2011
Lambic barrels!
I've posted before about the group barrel projects I've been taking part in since last fall. It is finally time to drain our initial barrel of its contents, a sour Belgian Imperial Stout. We'll also be emptying our Rye Porter from the Zinfandel barrel it has been aging in.
In place of these beers the plan is to ferment a lambic-like beer in the barrels. Barrel #1 already has more than enough yeast and bugs from the 5 gallons of starter I inoculated it with last year. It was fermented half on Roselare and half on Bugfarm from East Coast Yeast. Barrel #2, which we've dubbed 'Rosie' probably doesn't have enough living in it to do the job of primary fermentation though. It has a mild brett strain living in it, but doesn't exhibit enough brett character (or any sourness) to make me think that there is enough population or variety of bugs for lambic fermentation. That being the case, I brewed a 10 gallon starter batch into which I pitched Wyeast Lambic Blend. I also mixed together dregs from bottles of Hansen's, Cantillon, and Boon Gueuze which some friends and I polished off while I was brewing.
For the starter batch I used the following recipe:
Lambic Solera Bug Starter
batch size: 10 gallons
brewed on: 7/3/11
OG: 1.047
IBUs: 0 IBUs (?)
mash temp: 158F
expected color: 3.6 SRM
90 minute mash
90 minute boil
mash:
10 lbs German pils malt
5 lbs German wheat malt
2 lbs flaked oats
Hops:
4 oz debittered Crystal & Willamette whole leaf
Yeast:
WY Lambic blend, dregs from Cantillon Gueuze, Boon Gueuze, Hansen's Gueuze, and Lindeman's Cuvee Rene
We'll be filling the barrels each half-way with wort brewed on 7-17-11. Six of us will provide wort that day. One week later, the rest of the group will be brewing the rest and topping the barrels up. We'll then rack off 5 gallons from each barrel to allow for headspace during primary fermentation. Once that has calmed down, the beer will be racked back to the barrels to top them up.
I've ordered debittered, aged hops for use in this project. Since they aren't here yet though, I experimented with quickly oven-aging them. I started at 170F, the lowest my oven will go, and slowly raised the temp up to around 190F over the course of 4 hours. The house smelled really cheesy and stale by the time I was done. It took a couple days to air out.
For the rest of the batches, we'll be using the following grist:
12 lbs pils
3 lbs wheat malt
2 lbs unmalted wheat
2 lbs flaked oats
Rather than doing a ridiculously long, but traditional turbid mash, we're mashing at 158F to provide some more complex sugars for the secondary fermentation, along with everything the unmalted wheat and oats will be adding. I amended the recipe after brewing my batch with 10 lbs of pils to help raise the gravity a bit. I realized it was a bit on the low side!
The plan is to use these 2 barrels 'solera' style, and draw off half every 8 or 12 months, replacing that with 5 gallons per brewer of fresh wort. This will keep the batch going and simulate the blending of older beer with younger in traditional gueuze. While not as refined as the traditional blending process, it seems like a fun starting place for our further exploration of sour barrel aged beers by the Barrel Of Monkeys Brewers!
In place of these beers the plan is to ferment a lambic-like beer in the barrels. Barrel #1 already has more than enough yeast and bugs from the 5 gallons of starter I inoculated it with last year. It was fermented half on Roselare and half on Bugfarm from East Coast Yeast. Barrel #2, which we've dubbed 'Rosie' probably doesn't have enough living in it to do the job of primary fermentation though. It has a mild brett strain living in it, but doesn't exhibit enough brett character (or any sourness) to make me think that there is enough population or variety of bugs for lambic fermentation. That being the case, I brewed a 10 gallon starter batch into which I pitched Wyeast Lambic Blend. I also mixed together dregs from bottles of Hansen's, Cantillon, and Boon Gueuze which some friends and I polished off while I was brewing.
For the starter batch I used the following recipe:
Lambic Solera Bug Starter
batch size: 10 gallons
brewed on: 7/3/11
OG: 1.047
IBUs: 0 IBUs (?)
mash temp: 158F
expected color: 3.6 SRM
90 minute mash
90 minute boil
mash:
10 lbs German pils malt
5 lbs German wheat malt
2 lbs flaked oats
Hops:
4 oz debittered Crystal & Willamette whole leaf
Yeast:
WY Lambic blend, dregs from Cantillon Gueuze, Boon Gueuze, Hansen's Gueuze, and Lindeman's Cuvee Rene
We'll be filling the barrels each half-way with wort brewed on 7-17-11. Six of us will provide wort that day. One week later, the rest of the group will be brewing the rest and topping the barrels up. We'll then rack off 5 gallons from each barrel to allow for headspace during primary fermentation. Once that has calmed down, the beer will be racked back to the barrels to top them up.
I've ordered debittered, aged hops for use in this project. Since they aren't here yet though, I experimented with quickly oven-aging them. I started at 170F, the lowest my oven will go, and slowly raised the temp up to around 190F over the course of 4 hours. The house smelled really cheesy and stale by the time I was done. It took a couple days to air out.
For the rest of the batches, we'll be using the following grist:
12 lbs pils
3 lbs wheat malt
2 lbs unmalted wheat
2 lbs flaked oats
Rather than doing a ridiculously long, but traditional turbid mash, we're mashing at 158F to provide some more complex sugars for the secondary fermentation, along with everything the unmalted wheat and oats will be adding. I amended the recipe after brewing my batch with 10 lbs of pils to help raise the gravity a bit. I realized it was a bit on the low side!
The plan is to use these 2 barrels 'solera' style, and draw off half every 8 or 12 months, replacing that with 5 gallons per brewer of fresh wort. This will keep the batch going and simulate the blending of older beer with younger in traditional gueuze. While not as refined as the traditional blending process, it seems like a fun starting place for our further exploration of sour barrel aged beers by the Barrel Of Monkeys Brewers!
Tuesday, May 10, 2011
Flanders Red - ECY Flemish Blend
There are few beers I've brewed repeatedly on a regular basis. One of the joys of homebrewing is the freedom of not being locked into producing the same few styles, as consistently as possible, over and over like a commercial brewery often does. That said, there are a few styles I've taken to re-brewing because I like them, and in some cases I find them very open to variations. Saison is a prime example. It is a very open ended style to begin with, and it's got examples all over the map with variants based on season, locally available ingredients, and pure creative brewing artistry.
On the other end of the spectrum, I find Flanders Reds to be something where I really appreciate a small percentage of the limited commercial examples out there. Rodenbach Grand Cru, Rodenbach's Vintage releases, and La Folie are my definite favorites and there are certain distinct similarities I find in them. They are 3 of the most sour, acidic beers I've tried, the fruity flavors of each fall into similar realms, and the oak aging brings out similar flavors and tannic mouthfeel.
In an attempt to get an eventual good Flanders sour ale brewed at home, I've done 3 batches in the past, all using various slurries of East Coast Yeast's Bugfarm releases. While meant for lambic fermentation, as well as general intense souring, they were my best option available since I find Roselare to be very lacking in the sour department until it is several generations old.
Recently, Al of ECY also released a Flemish blend. It contains a similar blend of yeast and bacteria, although not nearly as many and the balance of them is a bit different to hopefully get closer to a Flanders sour. I'm excited to try it! Since the vial of yeast/bugs sat around waiting patiently in the fridge for longer than I would have liked, I put half of the slurry through a stir-plated starter and saved half to pitch directly into the secondary. The logic behind this is that pediococcus, one of the players in this blend, is not a happy camper when introduced to large amounts of oxygen. I grew half on the stirplate to encourage the Saccharomyces strains in the blend to get healthy for a good initial fermentation. The pedio- is hardy enough to survive well enough in the vial, so I'll pitch the second half of the slurry later to encourage it to go to work once the fermented beer is transferred to a carboy to age and sour for a year or two.
Now that I've got 4 different batches of Flanders Red brewed, all with different yeast/bacteria blends, I'm looking forward to blending some into what I hope will be a passable, and quite acidic, batch of Flanders sour ale later this year! Here is the recipe I used, based on the information in Jeff Sparrows' Wild Brews. It is the same recipe, bug blend aside, that I've used in the past batches.
Flanders Red - #4
brewed on: 5/1/11
OG: 1.053
IBUs: 12 IBUs
mash temp: 150F
expected color: 13.1 SRM
mash:
5.5 lbs. Vienna malt
2.25 lbs. Flaked Corn
1 lb. German Carahell
1 lb. Belgian Caravienna
1 lb. Belgian Aromatic malt
6oz. Belgian Special B
Hops (all loose pellets):
0.6 oz Styrian Goldings @ 5.2% - 60 minutes
Yeast:
ECY Flemish Blend - 1/2 grown on stirplate & pitched into primary. 1/2 pitched directly from vial into secondary.
On the other end of the spectrum, I find Flanders Reds to be something where I really appreciate a small percentage of the limited commercial examples out there. Rodenbach Grand Cru, Rodenbach's Vintage releases, and La Folie are my definite favorites and there are certain distinct similarities I find in them. They are 3 of the most sour, acidic beers I've tried, the fruity flavors of each fall into similar realms, and the oak aging brings out similar flavors and tannic mouthfeel.
In an attempt to get an eventual good Flanders sour ale brewed at home, I've done 3 batches in the past, all using various slurries of East Coast Yeast's Bugfarm releases. While meant for lambic fermentation, as well as general intense souring, they were my best option available since I find Roselare to be very lacking in the sour department until it is several generations old.
Recently, Al of ECY also released a Flemish blend. It contains a similar blend of yeast and bacteria, although not nearly as many and the balance of them is a bit different to hopefully get closer to a Flanders sour. I'm excited to try it! Since the vial of yeast/bugs sat around waiting patiently in the fridge for longer than I would have liked, I put half of the slurry through a stir-plated starter and saved half to pitch directly into the secondary. The logic behind this is that pediococcus, one of the players in this blend, is not a happy camper when introduced to large amounts of oxygen. I grew half on the stirplate to encourage the Saccharomyces strains in the blend to get healthy for a good initial fermentation. The pedio- is hardy enough to survive well enough in the vial, so I'll pitch the second half of the slurry later to encourage it to go to work once the fermented beer is transferred to a carboy to age and sour for a year or two.
Now that I've got 4 different batches of Flanders Red brewed, all with different yeast/bacteria blends, I'm looking forward to blending some into what I hope will be a passable, and quite acidic, batch of Flanders sour ale later this year! Here is the recipe I used, based on the information in Jeff Sparrows' Wild Brews. It is the same recipe, bug blend aside, that I've used in the past batches.
Flanders Red - #4
brewed on: 5/1/11
OG: 1.053
IBUs: 12 IBUs
mash temp: 150F
expected color: 13.1 SRM
mash:
5.5 lbs. Vienna malt
2.25 lbs. Flaked Corn
1 lb. German Carahell
1 lb. Belgian Caravienna
1 lb. Belgian Aromatic malt
6oz. Belgian Special B
Hops (all loose pellets):
0.6 oz Styrian Goldings @ 5.2% - 60 minutes
Yeast:
ECY Flemish Blend - 1/2 grown on stirplate & pitched into primary. 1/2 pitched directly from vial into secondary.
Tuesday, January 18, 2011
Dark Strong Funky Belgian Ale with Spices
I've been intrigued by the Dark Funky Saison recipes that Mike over at The Mad Fermentationist has posted annually over the past few years. With a couple sour beer buckets free, I decided spur of the moment to try making one of them on Sunday. My friend Jim just happened to be brewing a decocted German pils, so I headed over to his place with my brewing gear and set up shop to brew together.
Mike's post was for a 15 gallon batch done as a group brew, so I scaled everything down a bit. I also made a few other changes. I got rid of the light extract, but I added 1# of D2 dark candi syrup. I also didn't have a spare bottle of red wine handy, so after chopping up my dates and caramelizing them in a tiny bit of wort, I deglazed them with more wort, then added the entire mixture into the boil. Since the recipe used under an ounce of hops, I just transferred everything, dates and all, into the primary. I figure it'll just be a bit of extra food for the bugs. I did up the hops a bit, but not terribly much. Since Mike mentioned the black cardamom he used was a bit strong, I didn't lower the spice amount, but I did increase the hops to balance it a bit more. We'll see how that works out. It's only a few IBUs difference anyway.
I also used different yeast. Mike used WY 3711 French Saison (one of my favorite strains.) Our LHBS has a tendency to have some pretty old yeast sometimes, and the newest saison strain of any type that they had in was almost a year old, with several from '09 even. . . I don't like using old yeast like that even in a starter in most cases, but especially since I was brewing on short notice, I wasn't about to pitch an old pack. Nor did I have time to drive up to Northern Brewer for fresh yeast. Luckily, they had a pack of T-58 dry yeast left, so I picked that up in place of the 3711. While it isn't a saison yeast per se, I've been curious to try T-58 for awhile and this seemed like a good opportunity. With sour dregs and spices getting added, the base yeast should be less exposed anyway.
I also subbed a couple specialty malts for things I had on hand.
The recipe I used was as follows:
Dark Strong Funky Belgian with Spices
brewed on: 1/16/11
OG: 1.098
IBUs: 20 IBUs
mash temp: 154F
expected color: 31.5 SRM
mash:
13 lb Belgian Pils Malt
11 oz CaraMunich II
6.5 oz Carastan
6.5 oz Special B
5.5 oz Pale Chocolate
4.5 Coffee Malt
4.5 US Crystal 90L
2.25 oz Carapils
2.25 oz Carafa II
2.25 oz Flaked Wheat
Adjuncts:
1 lb D2 Dark Belgian Candi Syrup - 60 minutes
7oz chopped Dates, caramelized in a pan, deglazed with wort - 60 minutes
1g Black Cardamom seeds, ground - 2 minutes
Hops (loose pellets):
0.7 oz Amarillo @ 9.1% - 60 minutes
Yeast:
T-58
Dregs (in primary):
Drei Fonteinen Oude Gueuze
De Dolle Oerbier
Jolly Pumpkin Bam
I was expecting about 1.088 OG, but that was without taking the dates into account. They upped the gravity significantly! This is apparently a winter of strong beer brewing for me with a strong old ale, English barleywine, and this Dark Strong Belgian. I may even do one more barleywine yet this winter since the one I brewed is destined for our group red wine barrel.
2/21/11 - SG @ 1.022 Dark brown and very opaque. Not much sourness yet. Cardamom is present but not too overpowering. A bit boozy, but more warming than distracting. Very mild raisiny background. Should be interesting with age.
Mike's post was for a 15 gallon batch done as a group brew, so I scaled everything down a bit. I also made a few other changes. I got rid of the light extract, but I added 1# of D2 dark candi syrup. I also didn't have a spare bottle of red wine handy, so after chopping up my dates and caramelizing them in a tiny bit of wort, I deglazed them with more wort, then added the entire mixture into the boil. Since the recipe used under an ounce of hops, I just transferred everything, dates and all, into the primary. I figure it'll just be a bit of extra food for the bugs. I did up the hops a bit, but not terribly much. Since Mike mentioned the black cardamom he used was a bit strong, I didn't lower the spice amount, but I did increase the hops to balance it a bit more. We'll see how that works out. It's only a few IBUs difference anyway.
I also used different yeast. Mike used WY 3711 French Saison (one of my favorite strains.) Our LHBS has a tendency to have some pretty old yeast sometimes, and the newest saison strain of any type that they had in was almost a year old, with several from '09 even. . . I don't like using old yeast like that even in a starter in most cases, but especially since I was brewing on short notice, I wasn't about to pitch an old pack. Nor did I have time to drive up to Northern Brewer for fresh yeast. Luckily, they had a pack of T-58 dry yeast left, so I picked that up in place of the 3711. While it isn't a saison yeast per se, I've been curious to try T-58 for awhile and this seemed like a good opportunity. With sour dregs and spices getting added, the base yeast should be less exposed anyway.
I also subbed a couple specialty malts for things I had on hand.
The recipe I used was as follows:
Dark Strong Funky Belgian with Spices
brewed on: 1/16/11
OG: 1.098
IBUs: 20 IBUs
mash temp: 154F
expected color: 31.5 SRM
mash:
13 lb Belgian Pils Malt
11 oz CaraMunich II
6.5 oz Carastan
6.5 oz Special B
5.5 oz Pale Chocolate
4.5 Coffee Malt
4.5 US Crystal 90L
2.25 oz Carapils
2.25 oz Carafa II
2.25 oz Flaked Wheat
Adjuncts:
1 lb D2 Dark Belgian Candi Syrup - 60 minutes
7oz chopped Dates, caramelized in a pan, deglazed with wort - 60 minutes
1g Black Cardamom seeds, ground - 2 minutes
Hops (loose pellets):
0.7 oz Amarillo @ 9.1% - 60 minutes
Yeast:
T-58
Dregs (in primary):
Drei Fonteinen Oude Gueuze
De Dolle Oerbier
Jolly Pumpkin Bam
I was expecting about 1.088 OG, but that was without taking the dates into account. They upped the gravity significantly! This is apparently a winter of strong beer brewing for me with a strong old ale, English barleywine, and this Dark Strong Belgian. I may even do one more barleywine yet this winter since the one I brewed is destined for our group red wine barrel.
2/21/11 - SG @ 1.022 Dark brown and very opaque. Not much sourness yet. Cardamom is present but not too overpowering. A bit boozy, but more warming than distracting. Very mild raisiny background. Should be interesting with age.
Sunday, January 2, 2011
Flanders Red - New Years 2011
My friend Bob decided to start a yearly tradition of brewing a barleywine every New Years Day. I like it! Not only is it sort of a cool way to ring in the New Year, but it's also starting the year off enjoying the day with friends. Our group brew sessions are always a lot of fun.
However, having brewed a Strong Old Ale *and* an English Barleywine for our barrel project already, I didn't brew a barleywine. I had some Bugfarm4 from East Coast Yeast in the fridge and it was getting past time to put it to use. I grew it up a bit in a 1 liter starter for a week to get it healthy again, and then brewed a Flanders Red. I brewed my first Flanders almost exactly a year ago, at another group brew with other friends, at the end of December 2009. So, in lieu of a third huge abv beer in the fermentor, I figured I can either stick with brewing a Flanders once a year, or just start doing the yearly barleywine next year. Either way, we had a great time.
We were also joined by other friends, Tony C and Tony B. Tony C was brewing his barrel barleywine and Tony B brewed an ESB (yeast starter beer for his barrel brew.) Our friend Jim and his son, a Marine in town for the holidays, stopped by as well. Jim's son recently brewed his first extract-kit IPA and was getting in some quality all-grain observation time while on leave at home.
Both Tonys also grilled venison from their recent deer hunting trip. I've gotta say the venison was some of the best meat I've had in a long, long time. Thanks guys!!!
After a string of 2 unseasonably warm days/nights, Mother Nature decided to lower the thermostat on us for New Years Day and we got to brew outside in 19F weather! We at least took shelter in a detached garage and there were 4 burners running much of the time which provided some "heat" although heat may be an overstatement! Still, it was much better than brewing in 90F+ humid summer weather! (Next time, I vote we at least do this in my attached garage where we can run out to check things from time to time. . .)
Aside from the grilling & brewing, we also had many delicious beers. I broke out a bottle of de Struise's Black Albert, one of my last 3 bottles of award winning all-brett C beer, as well as all-brett L w/ wine & cherries, a bottle of one of The Bruery's Christmas beers (we all agreed this one was way too sweet,) and one of my Archaic beers using cultured up Pannepot 2007 dregs. Others brought many of their homebrews and some interesting commercial beers as well.
To end the day, another friend, Jesse, stopped by my place just after we finished brewing and the two of us tried several Baltic Porters we'd been waiting to sample side-by-side. And then I went to bed at 6pm for several hours. . .
This year's Flanders Red recipe is almost the same as last year's, the recipe from Wild Brews, but last year I decided to add some raw sugar for whatever (dumb) reason. In retrospect, I think I just didn't have much sour brewing experience a year ago. Maybe I did it to combat the terrible efficiency I was getting still, prior to fixing my mash tun. Regardless, I got rid of the sugar addition and brewed it this year. Last year's batch used Bugfarm3 and is getting really good as of the last sample I took. This year's is the newer Bugfarm4. I'm anxious to try Al's Flemish Ale blend whenever he releases that via East Coast Yeast as well. Here's the Flanders recipe:
Flanders Red - #2
brewed on: 1/1/11
OG: 1.053
IBUs: 12 IBUs
mash temp: 150F
expected color:13.1 SRM
mash:
5.5 lbs. Vienna malt
2.25 lbs. Flaked Corn
1 lb. German Carahell
1 lb. Belgian Caravienna
1 lb. Belgian Aromatic malt
6oz. Belgian Special B
Hops (all loose pellets):
0.6 oz Styrian Goldings @ 5.2% - 60 minutes
Yeast:
slurry from 1 liter starter of ECY Bugfarm4
2/21/11 - SG @ 1.006. Nice tartness. Acidity reminiscent of green apple, but more intense. (Not green apple flavor though.) Moved to basement.
However, having brewed a Strong Old Ale *and* an English Barleywine for our barrel project already, I didn't brew a barleywine. I had some Bugfarm4 from East Coast Yeast in the fridge and it was getting past time to put it to use. I grew it up a bit in a 1 liter starter for a week to get it healthy again, and then brewed a Flanders Red. I brewed my first Flanders almost exactly a year ago, at another group brew with other friends, at the end of December 2009. So, in lieu of a third huge abv beer in the fermentor, I figured I can either stick with brewing a Flanders once a year, or just start doing the yearly barleywine next year. Either way, we had a great time.
We were also joined by other friends, Tony C and Tony B. Tony C was brewing his barrel barleywine and Tony B brewed an ESB (yeast starter beer for his barrel brew.) Our friend Jim and his son, a Marine in town for the holidays, stopped by as well. Jim's son recently brewed his first extract-kit IPA and was getting in some quality all-grain observation time while on leave at home.
Both Tonys also grilled venison from their recent deer hunting trip. I've gotta say the venison was some of the best meat I've had in a long, long time. Thanks guys!!!
After a string of 2 unseasonably warm days/nights, Mother Nature decided to lower the thermostat on us for New Years Day and we got to brew outside in 19F weather! We at least took shelter in a detached garage and there were 4 burners running much of the time which provided some "heat" although heat may be an overstatement! Still, it was much better than brewing in 90F+ humid summer weather! (Next time, I vote we at least do this in my attached garage where we can run out to check things from time to time. . .)
Aside from the grilling & brewing, we also had many delicious beers. I broke out a bottle of de Struise's Black Albert, one of my last 3 bottles of award winning all-brett C beer, as well as all-brett L w/ wine & cherries, a bottle of one of The Bruery's Christmas beers (we all agreed this one was way too sweet,) and one of my Archaic beers using cultured up Pannepot 2007 dregs. Others brought many of their homebrews and some interesting commercial beers as well.
To end the day, another friend, Jesse, stopped by my place just after we finished brewing and the two of us tried several Baltic Porters we'd been waiting to sample side-by-side. And then I went to bed at 6pm for several hours. . .
This year's Flanders Red recipe is almost the same as last year's, the recipe from Wild Brews, but last year I decided to add some raw sugar for whatever (dumb) reason. In retrospect, I think I just didn't have much sour brewing experience a year ago. Maybe I did it to combat the terrible efficiency I was getting still, prior to fixing my mash tun. Regardless, I got rid of the sugar addition and brewed it this year. Last year's batch used Bugfarm3 and is getting really good as of the last sample I took. This year's is the newer Bugfarm4. I'm anxious to try Al's Flemish Ale blend whenever he releases that via East Coast Yeast as well. Here's the Flanders recipe:
Flanders Red - #2
brewed on: 1/1/11
OG: 1.053
IBUs: 12 IBUs
mash temp: 150F
expected color:13.1 SRM
mash:
5.5 lbs. Vienna malt
2.25 lbs. Flaked Corn
1 lb. German Carahell
1 lb. Belgian Caravienna
1 lb. Belgian Aromatic malt
6oz. Belgian Special B
Hops (all loose pellets):
0.6 oz Styrian Goldings @ 5.2% - 60 minutes
Yeast:
slurry from 1 liter starter of ECY Bugfarm4
2/21/11 - SG @ 1.006. Nice tartness. Acidity reminiscent of green apple, but more intense. (Not green apple flavor though.) Moved to basement.
Tuesday, November 16, 2010
B.O.M.B. Barrel Fill!
I recently posted a recipe as part of a barrel project I started with ten other brewers. We all brewed similar imperial stouts and then filled a 23-year old, 52 gallon brandy barrel this past Saturday. Everything went pretty smoothly, although once it was full we went upstairs for a delicious dinner and returned to find beer leaking out the top!It turns out that the staves swelled and pushed some beer back out. Not a big deal. We siphoned 1/3 gallon back out to make a little headspace and let the wood do its thing. Luckily, we ended up with an extra gallon or so of beer, so that is being stored in sanitized growlers (although he may have bottled it uncarbed by now to preserve it) and that will be used to top off the barrel shortly.
Aside from that, we had a great time! People brought lots of great beer to share including a BIG bottle of 2004 Stone Oaked Arrogant Bastard, Jolly Pumpkin Bam, Southern Tier's Cuvee series of oak aged beers, Lakefront Rosie Kreik
and others.Unlike most of my posts, this one doesn't have a recipe to archive. Here are a few of the pictures from our night though. Hopefully the Barrel of Monkeys Brewers will procure another barrel or two in the future and keep exploring barrel-aging homebrewed beer!
Saturday, October 30, 2010
Mo Betta Bretta #2
A little over a year ago I brewed my first all-grain batch on my own. It also happened to be my first all-brett beer! I used a recipe based on Tomme Arthur's Mo Betta Bretta from Pizza Port out in CA. The beer was initally very fruity and a bit tart. After about 6 months in the bottle it bloomed into an amazing beer with all sorts of pie cherry and pineapple flavors, enough tartness to make your mouth water without being overly sour, and a brett complexity behind it all to support it and add wonderful depth.
I entered this beer in the Schooner homebrew competition here in Racine, WI in September and it ended up taking the gold for the Specialty Beer category out of 35 entries! While I didn't expect this, I have been happy to use the opportunity to promote all-brett brewing! Now I find myself donw to my last 5 bottles. I'd been running short for quite awhile and rationing these for several months to make them last. Alas, there comes a time to finish off the last bottle of every batch and that time is near. With that in mind, I set out to re-brew this beer. I can only hope that with a year's experience since then in both all-grain and brett beers I can manage to get a similar result! Who knows what silly beginner mistakes I may have made that turned out wonderful! Anyway, here's the recipe:
Mo Betta Bretta clone #2 - (All-brett C)
brewed on: 10/25/10
OG: 1.062
IBUs: 12 IBUs
mash temp: 150F
mash:
9 lbs 7 oz Pale malt
1 lb German Munich
1 lb Carapils
1 lb Flaked Oats
Hops:
.27 oz US Magnum @ 14.4% - 60 minutes
Yeast:
starter - WLP 645 Brettanomyces Claussenii
WLP 645 also contains lactobacillus bacteria. Because of this, I don't want to hinder the bacteria growth with too much oxygen, so when I make this starter I simply grow it in a growler in the closet, swirling it once or twice a day for several days to introduce small amounts of oxygen each time.
I entered this beer in the Schooner homebrew competition here in Racine, WI in September and it ended up taking the gold for the Specialty Beer category out of 35 entries! While I didn't expect this, I have been happy to use the opportunity to promote all-brett brewing! Now I find myself donw to my last 5 bottles. I'd been running short for quite awhile and rationing these for several months to make them last. Alas, there comes a time to finish off the last bottle of every batch and that time is near. With that in mind, I set out to re-brew this beer. I can only hope that with a year's experience since then in both all-grain and brett beers I can manage to get a similar result! Who knows what silly beginner mistakes I may have made that turned out wonderful! Anyway, here's the recipe:
Mo Betta Bretta clone #2 - (All-brett C)
brewed on: 10/25/10
OG: 1.062
IBUs: 12 IBUs
mash temp: 150F
mash:
9 lbs 7 oz Pale malt
1 lb German Munich
1 lb Carapils
1 lb Flaked Oats
Hops:
.27 oz US Magnum @ 14.4% - 60 minutes
Yeast:
starter - WLP 645 Brettanomyces Claussenii
WLP 645 also contains lactobacillus bacteria. Because of this, I don't want to hinder the bacteria growth with too much oxygen, so when I make this starter I simply grow it in a growler in the closet, swirling it once or twice a day for several days to introduce small amounts of oxygen each time.
Thursday, October 28, 2010
Barrel of Monkeys Brewers (B.O.M.B!)
Sometime last year, the availability of used bourbon barrels from Sprecher Brewery's beers was brought up at one of our local homebrew club meetings. It was suggested that we put together a recipe and do a group brew to age in the barrel. Then we went on to the next order of business.
A month later, it was mentioned that there were barrels available if anyone was interested in doing a barrel brew still. A few people thought it was a good idea. Then we went on to the next order of business.
A month later. . . you get the idea. Eventually the idea just died.
However, it was in the back of my head and I decided to eventually do something about it. So, I went to people individually who I thought might be interested in brewing a sour beer to put into a barrel. We got a nice group of good brewers together.
We were hoping for a wine barrel, but couldn't find one available in our area. We settled on an easier to obtain bourbon barrel since that's what we could get. That being the case, I suggested we do a strong, dark beer to stand up to the still relatively fresh oak character and any residual bourbon alcohol. Last winter I brewed an Imperial Stout recipe using the Bugfarm3 blend I had gotten via AlB from the babblebelt.com web forum. It is still aging, but is shaping up to be among my best beers. We eventually decided on that recipe, although we scaled the OG down a bit from my 1.105. We've all been shooting for 1.085, although a few people overshot that. No big deal in this case.
Over the last few months of planning we've added a few people, including one or 2 guys I hadn't met before that some of the other guys knew. We also found out that one of the main suppliers of used barrels to micros all over the US is within 2 hours of us here in Wisconsin! He has wine barrels, brandy barrels, and all sorts of good stuff available! Since we'd settled on a recipe already, we stuck with that and went with a brandy barrel. Apparently it is a 23 year old barrel. It shouldn't have much oak character left at this point, but we're really using it more as a vessel to inoculate with bugs for future brews.
My hope is that we'll put a couple long term batches through it, and then start using it solera style, where we draw off a portion of the beer every 6-12 months and replace it with new beer. After awhile it settles into an average age of a couple years or so, depending on the frequency and amount of beer pulled out & replaced.
One of the guys supposedly picked up the barrel yesterday and our fill date is coming up soon! Things are shaping up with this fun project and I'm happy I could get some people together to share ideas, homebrew, and have a good time playing mad scientists!
It is my hope that we can get a wine barrel this spring to house in my basement (or elsewhere if someone really wants to.) That way we could have a couple projects going at once. One with darker beers, and one with farmhouse type stuff and maybe eventually a lambic-inspired beer or sour ale like a Flanders.
Our recipe was based off of the Jolly Pumpkin Dark Dawn clone done on the BN awhile back. We raised our gravity to around 1.085, as mentioned above.
B.O.M.B. Sour Imperial Stout
brewed on: 10/11/10
OG: 1.086
IBUs: 34 IBUs
mash temp: 152F
mash:
7 lb 4 oz Belgian Pils malt
1 lb 10 oz Roasted Barley
1 lb 10 oz US 2-row
1 lb 3 oz German Munich
1 lb Wheat malt
8 oz Crystal 80L
4 oz Black malt
boil:
10 oz Turbinado sugar
8 oz Table Sugar
6 oz Honey
Hops:
.5 oz US Nugget @ 13.7% - 60 minutes
1 oz Fuggle @ 5% - 30 minutes
Yeast/bugs:
Split batch -
1) 3rd generation Roselare cake
2) Dirty Dozen bug blend
The rest of the guys brewing for this fermented their batches with the Wyeast Ardennes strain. I'll be adding my 5 gallons shortly thereafter to provide the bugs to inoculate this batch and the barrel.
For sugar, we decided that, rather than getting super picky, we would go with 3 different additions. One would be corn sugar or table sugar, one would be an unrefined sugar, whether it be turbinado, jaggery, piloncillo, etc. The third would be honey. While most of the guys went with table sugar, I think there was a bit of variation in the unrefined sugar used. I know several batches were done with jaggery, but I also saw bags of turbinado and piloncillo around at various brew sessions as well.
A month later, it was mentioned that there were barrels available if anyone was interested in doing a barrel brew still. A few people thought it was a good idea. Then we went on to the next order of business.
A month later. . . you get the idea. Eventually the idea just died.
However, it was in the back of my head and I decided to eventually do something about it. So, I went to people individually who I thought might be interested in brewing a sour beer to put into a barrel. We got a nice group of good brewers together.
We were hoping for a wine barrel, but couldn't find one available in our area. We settled on an easier to obtain bourbon barrel since that's what we could get. That being the case, I suggested we do a strong, dark beer to stand up to the still relatively fresh oak character and any residual bourbon alcohol. Last winter I brewed an Imperial Stout recipe using the Bugfarm3 blend I had gotten via AlB from the babblebelt.com web forum. It is still aging, but is shaping up to be among my best beers. We eventually decided on that recipe, although we scaled the OG down a bit from my 1.105. We've all been shooting for 1.085, although a few people overshot that. No big deal in this case.
Over the last few months of planning we've added a few people, including one or 2 guys I hadn't met before that some of the other guys knew. We also found out that one of the main suppliers of used barrels to micros all over the US is within 2 hours of us here in Wisconsin! He has wine barrels, brandy barrels, and all sorts of good stuff available! Since we'd settled on a recipe already, we stuck with that and went with a brandy barrel. Apparently it is a 23 year old barrel. It shouldn't have much oak character left at this point, but we're really using it more as a vessel to inoculate with bugs for future brews.
My hope is that we'll put a couple long term batches through it, and then start using it solera style, where we draw off a portion of the beer every 6-12 months and replace it with new beer. After awhile it settles into an average age of a couple years or so, depending on the frequency and amount of beer pulled out & replaced.
One of the guys supposedly picked up the barrel yesterday and our fill date is coming up soon! Things are shaping up with this fun project and I'm happy I could get some people together to share ideas, homebrew, and have a good time playing mad scientists!
It is my hope that we can get a wine barrel this spring to house in my basement (or elsewhere if someone really wants to.) That way we could have a couple projects going at once. One with darker beers, and one with farmhouse type stuff and maybe eventually a lambic-inspired beer or sour ale like a Flanders.
Our recipe was based off of the Jolly Pumpkin Dark Dawn clone done on the BN awhile back. We raised our gravity to around 1.085, as mentioned above.
B.O.M.B. Sour Imperial Stout
brewed on: 10/11/10
OG: 1.086
IBUs: 34 IBUs
mash temp: 152F
mash:
7 lb 4 oz Belgian Pils malt
1 lb 10 oz Roasted Barley
1 lb 10 oz US 2-row
1 lb 3 oz German Munich
1 lb Wheat malt
8 oz Crystal 80L
4 oz Black malt
boil:
10 oz Turbinado sugar
8 oz Table Sugar
6 oz Honey
Hops:
.5 oz US Nugget @ 13.7% - 60 minutes
1 oz Fuggle @ 5% - 30 minutes
Yeast/bugs:
Split batch -
1) 3rd generation Roselare cake
2) Dirty Dozen bug blend
The rest of the guys brewing for this fermented their batches with the Wyeast Ardennes strain. I'll be adding my 5 gallons shortly thereafter to provide the bugs to inoculate this batch and the barrel.
For sugar, we decided that, rather than getting super picky, we would go with 3 different additions. One would be corn sugar or table sugar, one would be an unrefined sugar, whether it be turbinado, jaggery, piloncillo, etc. The third would be honey. While most of the guys went with table sugar, I think there was a bit of variation in the unrefined sugar used. I know several batches were done with jaggery, but I also saw bags of turbinado and piloncillo around at various brew sessions as well.
Monday, October 11, 2010
Gose
Gose is one of those types of beer you don't come across much.Well, at least I don't. Once a popular drink in Germany, this beer originated in the town of Goslar and was a spontaneously fermented like a lambic. Unlike lambic, however, this beer is brewed with a large salt addition. Stan Hieronymus' book Brewing with Wheat says it should be like eating crusty bread next to the ocean because of the Munich malt and salt.
I've been curious to try this beer for awhile, but it's not something that's available commercially much so I finally got around to brewing it myself. Since it should be sour like a Berliner Weiss, I built up a decent sized lactobacillus starter and pitched that on brewday along with use of a heat belt. (Lacto- likes warmer temps than ale yeast.) That will provide some lactic fermentation for a couple days, then German Ale yeast will be added. I'm looking forward to trying this one when it's ready!
Gose
brewed on: 10/10/10
OG: 1.046
IBUs: 11 IBUs
mash temp: 150F
mash:
8 lbs. German wheat malt
1 lb 13 oz Munich malt
1 lb 13 oz Pils malt
Hops:
0.75 oz Hallertauer @ 3.8 - 60 minutes
Other additions:
0.65 oz coriander - 10 minutes
62 g kosher salt - knockout
Yeast/bugs:
1 liter Lactobacillus starter - pitched on brewday
German Ale yeast - pitched 2 days later
Apply heat belt during initial lactic fermentation. Remove and pitch yeast once temperature drops back down to 70.
I've been curious to try this beer for awhile, but it's not something that's available commercially much so I finally got around to brewing it myself. Since it should be sour like a Berliner Weiss, I built up a decent sized lactobacillus starter and pitched that on brewday along with use of a heat belt. (Lacto- likes warmer temps than ale yeast.) That will provide some lactic fermentation for a couple days, then German Ale yeast will be added. I'm looking forward to trying this one when it's ready!
Gose
brewed on: 10/10/10
OG: 1.046
IBUs: 11 IBUs
mash temp: 150F
mash:
8 lbs. German wheat malt
1 lb 13 oz Munich malt
1 lb 13 oz Pils malt
Hops:
0.75 oz Hallertauer @ 3.8 - 60 minutes
Other additions:
0.65 oz coriander - 10 minutes
62 g kosher salt - knockout
Yeast/bugs:
1 liter Lactobacillus starter - pitched on brewday
German Ale yeast - pitched 2 days later
Apply heat belt during initial lactic fermentation. Remove and pitch yeast once temperature drops back down to 70.
Monday, October 4, 2010
Grand Cru w/ honey & Roselare
As I get closer to brewing a 5 gallon bug starter for the barrel project I have planned with my Barrel of Monkey Brewers (or BOMB) friends, I brewed a medium strength Belgian today for the second generation of my Roselare slurry. The blend was originally pitched into a Grisette wort. Although Ive heard that Roselare blend takes a couple generations to get sour, I have to admit I was hoping for at least a little something. I tasted a hydrometer sample while racking the Grisette to secondary and it tasted mostly malty so far. I guess I got spoiled by AlB's (of the Burgundian Babble Belt) Bugfarm blend I used last winter. Luckily I have 2 vials of his Bugfarm4 belnd waiting to be used! Anyway, I'm hoping this latest batch gets a bit more character quicker from the bugs. We'll see!
Grand Cru
brewed on: 10/4/2010
OG: 1.061 (I was shooting for 1.064, but subbed in an equal amount of honey for table sugar, and didn't boil down quite as far as I expected.)
IBUs: 23 IBUs
mash temp: 150F
mash:
11 lbs. Belgian pale malt
5 oz. Carastan
3 oz. pale chocolate malt
other fermentables:
1 lb. honey (dissolved in 1 c. of boiling water on the stove, then added at 30 minutes.)
Hops:
2 oz Styrian Goldings @ 3.5% - 60 minutes
0.7 oz. UK Kent Goldings @ 5% - 2 minutes
Yeast:
2nd generation Roselare
This slurry was seriously ready to go. After pitching, the airlock was showing bubbles in under an hour and now, 5 hours later it is some of the most intense airlock activity I've seen!
10/19/10 - Racked to secondary. SG: 1.010
Grand Cru
brewed on: 10/4/2010
OG: 1.061 (I was shooting for 1.064, but subbed in an equal amount of honey for table sugar, and didn't boil down quite as far as I expected.)
IBUs: 23 IBUs
mash temp: 150F
mash:
11 lbs. Belgian pale malt
5 oz. Carastan
3 oz. pale chocolate malt
other fermentables:
1 lb. honey (dissolved in 1 c. of boiling water on the stove, then added at 30 minutes.)
Hops:
2 oz Styrian Goldings @ 3.5% - 60 minutes
0.7 oz. UK Kent Goldings @ 5% - 2 minutes
Yeast:
2nd generation Roselare
This slurry was seriously ready to go. After pitching, the airlock was showing bubbles in under an hour and now, 5 hours later it is some of the most intense airlock activity I've seen!
10/19/10 - Racked to secondary. SG: 1.010
Monday, September 27, 2010
Berliner Weiss
Over the winter my friend Jesse brewed a Berliner Weiss that turned out delicious. He used a historically influenced no-boil method where he did a normal mash, boiled a tiny amount of hops in the sparge water, then sparged with that, and then did not boil the resultant wort at all after lautering. It had a butyric vomity character for several months, but it has faded significantly now into a tart, complex beer that is aging nicely. He happen to save the yeast/bug slurry from that batch and made a second BW with it as well that, as far as I know, hasn't been bottled yet.
I got him to share half of the resultant slurry from that batch with me and brewed one of my own following his original method yesterday. I was brewing a Habanero Pale Ale, and happen to have a bunch of Belgian Plis and German wheat malt I bought in bulk just sitting around, a thermos full of BW yeast slurry, and I bought the hops awhile back so I could brew it at my leisure without having to make a trip out for a tiny bag of hops. Here's the recipe:
Berliner Weiss
brewed on: 9/26/2010
expected OG: 1.028
Expected IBUs: 4 IBUs
mash temp: 150F
mash:
3 lbs. Belgian Pils
3 lbs. German Wheat
Hops:
0.5 oz Hallertauer - boiled in the sparge water for 20 minutes prior to sparging
Yeast:
Jesse's yeast/bug slurry
Boiled the hops in the sparge water, but otherwise this was completely a no-boil recipe. I collected the wort, let it cool naturally in the basement with a lid on it, then transfered it to a carboy and pitched the slurry while it was lukewarm (to encourage a bit of bacterial growth before the yeast kicked in.)
10/4/10 - SG ~0.999. Appley, malt w/ slight sourness developing.
I got him to share half of the resultant slurry from that batch with me and brewed one of my own following his original method yesterday. I was brewing a Habanero Pale Ale, and happen to have a bunch of Belgian Plis and German wheat malt I bought in bulk just sitting around, a thermos full of BW yeast slurry, and I bought the hops awhile back so I could brew it at my leisure without having to make a trip out for a tiny bag of hops. Here's the recipe:
Berliner Weiss
brewed on: 9/26/2010
expected OG: 1.028
Expected IBUs: 4 IBUs
mash temp: 150F
mash:
3 lbs. Belgian Pils
3 lbs. German Wheat
Hops:
0.5 oz Hallertauer - boiled in the sparge water for 20 minutes prior to sparging
Yeast:
Jesse's yeast/bug slurry
Boiled the hops in the sparge water, but otherwise this was completely a no-boil recipe. I collected the wort, let it cool naturally in the basement with a lid on it, then transfered it to a carboy and pitched the slurry while it was lukewarm (to encourage a bit of bacterial growth before the yeast kicked in.)
10/4/10 - SG ~0.999. Appley, malt w/ slight sourness developing.
Sour Grisette
I recently got a group of guys together to start a barrel project. I'm pretty excited about it and they are all good brewers! What we decided on for our first batch is the Dark Dawn recipe I brewed over the winter, and since there isn't a Bugfarm blend available from AlB on BBB right now, we're using Roselare blend from Wyeast. I've heard from many sources that Roselare doesn't really get sour until the 2nd or 3rd generation, so I am building up one or two starter batches first.
The plan is that everyone is brewing the same Imperial Stout recipe and fermenting it clean with Ardennes yeast in their primaries. We'll then add it to our barrel. We'll fill the entire barrel with the clean version of the beer, then after a couple weeks, draw 5 gallons back out to see what the barrel added in a short amount of time, and I'll replace it with my buggy batch. We'll see how it's doing after about 6 months. At that point, the plan is to take it out and put another batch in, but we'll see how it is aging and decide from there.
We found a guy (Tom Griffin) who lives a couple hours away here in Wisconsin and supplies used spirit and wine barrels to many of the breweries around the country including Lost Abbey and Jolly Pumpkin! One of our guys gave him a call and he's apparently a really nice guy. He was happy to sell us a single barrel at the same price he sells in bulk to the breweries. Here's an article about him:
http://draftmag.com/magazine/articles/169
We decided on a brandy barrel for now. When we originally got together we wanted a wine barrel, but couldn't locate one at the time, so we were going to use a Jack Daniels bourbon barrel since they were easy to get a a hold of. By the time we got in touch with Tom we had already formulated a recipe that we thought could stand up to the bourbon character left in the barrel and bought yeast and bulk base grain. We decided, rather than scrapping the plan and starting over, to use the same recipe in a brandy barrel, then in a few months get a wine barrel as well. I'm hoping to do some farmhouse style ales in the wine barrel using just brett, rather than a huge bug slurry to start with.
As a starter for the bugs for this barrel though, I decided to brew a simple Grisette, but ferment it solely with Roselare blend to get it started. I'll probably do one more batch on this yeast cake soon, before the Dark Dawn batch. Here is the recipe:
Grisette d'Roselare
brewed on: 9/20/2010
expected OG: 1.046
Expected IBUs: 23 IBUs
mash temp: 152F
mash:
7 lbs Belgian Pils malt
2 lbs 4 oz German Wheat malt
Hops:
1.5 oz Hallertauer @ 3.5% (60 minutes)
0.7 oz Styrian Golding @ 3.4% (15 minutes)
0.5 oz Kent Golding @ 5% (1 minute)
Yeast
Wyeast 3763 - Roselare Blend
10/4/10 - SG @ 1.006. Racked to secondary. Flavor is malty with maybe a hint of diacetyl in the nose. Hopefully it's just the beginnings of some lactic fermentation that I interpreted as a hint of butter. No noticeable sourness or funk at this point.
The plan is that everyone is brewing the same Imperial Stout recipe and fermenting it clean with Ardennes yeast in their primaries. We'll then add it to our barrel. We'll fill the entire barrel with the clean version of the beer, then after a couple weeks, draw 5 gallons back out to see what the barrel added in a short amount of time, and I'll replace it with my buggy batch. We'll see how it's doing after about 6 months. At that point, the plan is to take it out and put another batch in, but we'll see how it is aging and decide from there.
We found a guy (Tom Griffin) who lives a couple hours away here in Wisconsin and supplies used spirit and wine barrels to many of the breweries around the country including Lost Abbey and Jolly Pumpkin! One of our guys gave him a call and he's apparently a really nice guy. He was happy to sell us a single barrel at the same price he sells in bulk to the breweries. Here's an article about him:
http://draftmag.com/magazine/articles/169
We decided on a brandy barrel for now. When we originally got together we wanted a wine barrel, but couldn't locate one at the time, so we were going to use a Jack Daniels bourbon barrel since they were easy to get a a hold of. By the time we got in touch with Tom we had already formulated a recipe that we thought could stand up to the bourbon character left in the barrel and bought yeast and bulk base grain. We decided, rather than scrapping the plan and starting over, to use the same recipe in a brandy barrel, then in a few months get a wine barrel as well. I'm hoping to do some farmhouse style ales in the wine barrel using just brett, rather than a huge bug slurry to start with.
As a starter for the bugs for this barrel though, I decided to brew a simple Grisette, but ferment it solely with Roselare blend to get it started. I'll probably do one more batch on this yeast cake soon, before the Dark Dawn batch. Here is the recipe:
Grisette d'Roselare
brewed on: 9/20/2010
expected OG: 1.046
Expected IBUs: 23 IBUs
mash temp: 152F
mash:
7 lbs Belgian Pils malt
2 lbs 4 oz German Wheat malt
Hops:
1.5 oz Hallertauer @ 3.5% (60 minutes)
0.7 oz Styrian Golding @ 3.4% (15 minutes)
0.5 oz Kent Golding @ 5% (1 minute)
Yeast
Wyeast 3763 - Roselare Blend
10/4/10 - SG @ 1.006. Racked to secondary. Flavor is malty with maybe a hint of diacetyl in the nose. Hopefully it's just the beginnings of some lactic fermentation that I interpreted as a hint of butter. No noticeable sourness or funk at this point.
Sunday, February 14, 2010
Dark Night
I set out this morning to brew my third (and most likely final) batch of beer to be fermented on my Bugfarm III yeast cake from Al B of the Burgundian Babblebelt forums. After doing a Flanders Red inspired brew and a Sour English Brown, I wanted to do something REALLY DARK, and REALLY STRONG. Having had crappy luck with the efficiency on my mash tun since I built it, I generally haven't set out to do anything over about 1.060. Even a couple of the 1.060 beers had to have a shot of dry extract to up the gravity a bit before I got a handle on just how poor my efficiency had been. Well, that's all changed now. I fixed my mash tun before my last brew day (under a week ago!) Nonetheless, I didn't set out to do anything super crazy like a barleywine or anything.
If I had to pick a favorite brewery out of everything I've tried from the US, it'd have to be Jolly Pumpkin, hands down. (For the record, we don't get Russian River distributed here. Nor have I gotten my hands on any Lost Abbey yet, among others. This, of course, needs to change, but that's for another day and another post. . .) I started with a recipe based off of JP's Madrugada Obscura, which is a Belgian inspired stout w/ brett clocking in at just over 8% abv. From there, I upped things a bit, shooting for closer to 10%. With all my recent mash tun issues, I wasn't holding my breath on actually hitting anywhere near the mid-1.080s.
After giving my mash a good 90 minutes, I had sparge water heating up and got ready to drain the mash tun, I opened the ball valve and. . . nothing. The grist was ground a little finer than usual, and something gummy had gotten through the false bottom and actually plugged up the ball valve. In the end it wasn't as big a deal as I was worried it'd be. With my wife's help we poured the entire mash into the kettle, unstuck and rinsed out the tun/valve, and dumped everything back in. A bit of vorlauf and everything went fine. I *did* have to heat up new sparge water since we dumped it to free up the big kettle, but it wasn't a problem. That said, I'm going to see if I can fine some appropriate screen at the hardware store to cut to match the false bottom to give it a finer mesh in the future.
Everything went smoothly from there out, although the boil was longer than usual since I used a higher water/grain ratio than usual (1.4qts/lb.) In the end, my final gravity reading really surprised me! I ended up with a 1.105 batch of beer!
I racked my Sour English Brown into a secondary carboy and pitched this new (and taste, I might add) wort onto the Bugfarm yeastcake. I've gotta admit though, I'm still debating boiling a bit more water to dilute it a bit. Between the 20+ sacch, brett, lacto, pedios, and even kombucha, I don't doubt that it has the capability to take this one down relatively low, but I'm still just floored it ended up this much higher than I expected! Jolly Pumpkin's Madrugada Obscura is 8.1% abv, I was shooting for around 10% and now my expected abv is in the 11.5-12% range! I'm going to sleep on this decision. I don't think it'll hurt it too much, should I decide to boil/add more water if I wait until tomorrow at this point. In the meantime, here's the recipe:
Dark Night
brewed on: 2/14/10
expected OG: 1.085
actual OG: 1.105
IBUs: 34
mash temp: 150F
mash:
9 lbs Belgian pilsener malt
2 lbs UK roasted barley
2 lbs US 2-row malt
1.5 lbs german Munich malt
1.25 lbs Belgian pale wheat malt
9 oz US Crystal 80L malt
5 oz debittered black malt
2oz German melanoidin malt
in boil (diluted in a bit of boiling water on stove, then added to boil):
12 oz turbinado sugar
7 oz honey
5 oz table sugar
5 oz brown sugar
Hops:
0.6oz US Nugget @ 13.5%
1.5oz UK Fuggles @ 4%
Yeast:
Al B's Bugfarm III
Ferment at ambient temp (mid-60s F)
2/16 - Craziest primary ferment I've had. The airlock is going crazy, even in a bucket that I'm pretty sure normally has little leaks in the lid seal. The temp is 6-8F higher than the ambient room temperature in our living room as well, whereas most buckets I have going out there get maybe a couple degrees higher tops! The difference is great enough that the bucket actually feels warm to the touch.
2/17 - Temp up to 74F. Moved to basement (Ambient temp 62F.)
2/22 - SG @ 1.040. Sample has a slight sourness bordering on fruity that is offset by the flavor & mouthfeel of chocolate syrup.
3/23 - SG @ 1.32. Sample is *very* sour, but the thick body and sweetness balances it. There is an intense chocolate taste that feels completely separate from the sourness to me, but I think the added oak (later) and time will bring these competing elements together while it ages.
5/1 Topped off with a little under a gallon of wort for the 'Archaic' dark strong I brewed.
5/18 1.033 aroma: chocolate, sour, hints of roasted coffee; taste: dark fruit, tart, chocolate, roasted coffee
8/22/10 - SG: 1.017 aroma: roasted coffee. flavor: roast, tart, chocolate, coffee
add French & Hungarian oak?
If I had to pick a favorite brewery out of everything I've tried from the US, it'd have to be Jolly Pumpkin, hands down. (For the record, we don't get Russian River distributed here. Nor have I gotten my hands on any Lost Abbey yet, among others. This, of course, needs to change, but that's for another day and another post. . .) I started with a recipe based off of JP's Madrugada Obscura, which is a Belgian inspired stout w/ brett clocking in at just over 8% abv. From there, I upped things a bit, shooting for closer to 10%. With all my recent mash tun issues, I wasn't holding my breath on actually hitting anywhere near the mid-1.080s.
After giving my mash a good 90 minutes, I had sparge water heating up and got ready to drain the mash tun, I opened the ball valve and. . . nothing. The grist was ground a little finer than usual, and something gummy had gotten through the false bottom and actually plugged up the ball valve. In the end it wasn't as big a deal as I was worried it'd be. With my wife's help we poured the entire mash into the kettle, unstuck and rinsed out the tun/valve, and dumped everything back in. A bit of vorlauf and everything went fine. I *did* have to heat up new sparge water since we dumped it to free up the big kettle, but it wasn't a problem. That said, I'm going to see if I can fine some appropriate screen at the hardware store to cut to match the false bottom to give it a finer mesh in the future.
Everything went smoothly from there out, although the boil was longer than usual since I used a higher water/grain ratio than usual (1.4qts/lb.) In the end, my final gravity reading really surprised me! I ended up with a 1.105 batch of beer!
I racked my Sour English Brown into a secondary carboy and pitched this new (and taste, I might add) wort onto the Bugfarm yeastcake. I've gotta admit though, I'm still debating boiling a bit more water to dilute it a bit. Between the 20+ sacch, brett, lacto, pedios, and even kombucha, I don't doubt that it has the capability to take this one down relatively low, but I'm still just floored it ended up this much higher than I expected! Jolly Pumpkin's Madrugada Obscura is 8.1% abv, I was shooting for around 10% and now my expected abv is in the 11.5-12% range! I'm going to sleep on this decision. I don't think it'll hurt it too much, should I decide to boil/add more water if I wait until tomorrow at this point. In the meantime, here's the recipe:
Dark Night
brewed on: 2/14/10
expected OG: 1.085
actual OG: 1.105
IBUs: 34
mash temp: 150F
mash:
9 lbs Belgian pilsener malt
2 lbs UK roasted barley
2 lbs US 2-row malt
1.5 lbs german Munich malt
1.25 lbs Belgian pale wheat malt
9 oz US Crystal 80L malt
5 oz debittered black malt
2oz German melanoidin malt
in boil (diluted in a bit of boiling water on stove, then added to boil):
12 oz turbinado sugar
7 oz honey
5 oz table sugar
5 oz brown sugar
Hops:
0.6oz US Nugget @ 13.5%
1.5oz UK Fuggles @ 4%
Yeast:
Al B's Bugfarm III
Ferment at ambient temp (mid-60s F)
2/16 - Craziest primary ferment I've had. The airlock is going crazy, even in a bucket that I'm pretty sure normally has little leaks in the lid seal. The temp is 6-8F higher than the ambient room temperature in our living room as well, whereas most buckets I have going out there get maybe a couple degrees higher tops! The difference is great enough that the bucket actually feels warm to the touch.
2/17 - Temp up to 74F. Moved to basement (Ambient temp 62F.)
2/22 - SG @ 1.040. Sample has a slight sourness bordering on fruity that is offset by the flavor & mouthfeel of chocolate syrup.
3/23 - SG @ 1.32. Sample is *very* sour, but the thick body and sweetness balances it. There is an intense chocolate taste that feels completely separate from the sourness to me, but I think the added oak (later) and time will bring these competing elements together while it ages.
5/1 Topped off with a little under a gallon of wort for the 'Archaic' dark strong I brewed.
5/18 1.033 aroma: chocolate, sour, hints of roasted coffee; taste: dark fruit, tart, chocolate, roasted coffee
8/22/10 - SG: 1.017 aroma: roasted coffee. flavor: roast, tart, chocolate, coffee
add French & Hungarian oak?
Friday, January 22, 2010
Flanders Red
I finally found my scrawled out notes for the Flanders Red influenced beer I brewed recently. As mentioned in an earlier post, Al B of the Burgundian Babble Belt forums sent me an awesome vial of his Bugfarm III concoction which I put to work on this one.This bug mix includes the following:
Brettanomyces Drie Fontenein Oude Gueuze
Brettanomyces Fantome Black Ghost
Brettanomyces Russian River Beatification
Brettanomyces Vinnie's Oak Chips (RR)
Brettanomyces Anomulus (WYeast)
Brettanomyces Allagash Confluence
Brettanomyces (2) Cantillon St. Lamvinus
Pediococcus Cantillon St. Lamvinus
Pediococcus Rodenbach Foederbier
Saccharomyces fermentati Flor Sherry Yeast
Saccaromyces cerevisae Saison Dupont
LF1 / LF2 New Belgium La Folie
Lactobacilli Sourdough / WL / WY
and. . .
Kombucha Yeast!
Needless to say, I'm very excited about fermenting a few batches with this Bugfarm mix! I hope to get a few generations out of it before it gets too acidic. The initial batch I pitched this into was inspired by the Flanders Red recipe in Wild Brews, but I added some raw Demerera sugar to it as well. Here's the recipe:
Flanders Red(ish)
brewed on: 12/27/09
8.1 lbs Vienna malt
1.5 lbs Carahell malt
1.5 lbs CaraVienna malt
1.5 Aromatic malt
8 oz Special "B"
3.24 lbs Maize
2 lbs raw sugar
12 IBUs Styrian Goldings (I think I went a little higher than this due to homebrew store error. That's ok though. Some of my favorite sour/funky beers have been hopped significantly heavier than the accepted style norms.)
mash at 154F w/ 170F mashout
OG 1.060 (Need to fix the mash tun. My efficiency is terrible for now.)
fermentation temp - ambient (66-68F)
yeast: AlB's Bugfarm III vial!
I've got some medium & medium-dark toast French and Hungarian Oak which I may add to this down the road. For now though, I'm just going to let it age away in the secondary and see if it needs anything towards Spring/Summer.
3/11/10 - Added Cuvee René dregs.
3/23 - SG @ 1.003. Sample was mildly sour. Not much funk yet, but this will be a good, if restrained sour beer. I took samples of my Dark Night, Sour Brown, and this back to back and made the mistake of going in reverse order of how they were brewed, from the third generation bugs to first, so my perception of mild sourness was certainly distorted by the stronger acidity of the beers I tried first. The bitterness is still very high, but not ridiculous. Nonetheless, this will be a good beer.
4/20 - Moved to basement. (62F)
5/18 SG @ 1.004(seems odd that it'd go up. . . Temp change?) - Mild acidity, background complexity comes through, but delicate; good aroma.
8/22/10 - SG 1.001 Light pit fruit & alcohol. slight butterscoth in nose? Astringent.
Brettanomyces Drie Fontenein Oude Gueuze
Brettanomyces Fantome Black Ghost
Brettanomyces Russian River Beatification
Brettanomyces Vinnie's Oak Chips (RR)
Brettanomyces Anomulus (WYeast)
Brettanomyces Allagash Confluence
Brettanomyces (2) Cantillon St. Lamvinus
Pediococcus Cantillon St. Lamvinus
Pediococcus Rodenbach Foederbier
Saccharomyces fermentati Flor Sherry Yeast
Saccaromyces cerevisae Saison Dupont
LF1 / LF2 New Belgium La Folie
Lactobacilli Sourdough / WL / WY
and. . .
Kombucha Yeast!
Needless to say, I'm very excited about fermenting a few batches with this Bugfarm mix! I hope to get a few generations out of it before it gets too acidic. The initial batch I pitched this into was inspired by the Flanders Red recipe in Wild Brews, but I added some raw Demerera sugar to it as well. Here's the recipe:
Flanders Red(ish)
brewed on: 12/27/09
8.1 lbs Vienna malt
1.5 lbs Carahell malt
1.5 lbs CaraVienna malt
1.5 Aromatic malt
8 oz Special "B"
3.24 lbs Maize
2 lbs raw sugar
12 IBUs Styrian Goldings (I think I went a little higher than this due to homebrew store error. That's ok though. Some of my favorite sour/funky beers have been hopped significantly heavier than the accepted style norms.)
mash at 154F w/ 170F mashout
OG 1.060 (Need to fix the mash tun. My efficiency is terrible for now.)
fermentation temp - ambient (66-68F)
yeast: AlB's Bugfarm III vial!
I've got some medium & medium-dark toast French and Hungarian Oak which I may add to this down the road. For now though, I'm just going to let it age away in the secondary and see if it needs anything towards Spring/Summer.
3/11/10 - Added Cuvee René dregs.
3/23 - SG @ 1.003. Sample was mildly sour. Not much funk yet, but this will be a good, if restrained sour beer. I took samples of my Dark Night, Sour Brown, and this back to back and made the mistake of going in reverse order of how they were brewed, from the third generation bugs to first, so my perception of mild sourness was certainly distorted by the stronger acidity of the beers I tried first. The bitterness is still very high, but not ridiculous. Nonetheless, this will be a good beer.
4/20 - Moved to basement. (62F)
5/18 SG @ 1.004(seems odd that it'd go up. . . Temp change?) - Mild acidity, background complexity comes through, but delicate; good aroma.
8/22/10 - SG 1.001 Light pit fruit & alcohol. slight butterscoth in nose? Astringent.
Sunday, January 17, 2010
Sour English Brown
Yesterday was the first time in months that I brewed an extract batch. It was also the inaugural brew in our new house! When we bought the house in mid-November I was convinced that the first thing to get replaced was going to be the early-50s electric stovetop built into the counter. This thing has the old blender style rectangular buttons built into the counter to control each burner, and the elements are apparently not removable, so I can't use my nice high-wattage canning element that I got specifically for brewing. That said, our stove is apparently awesome. We found out right away that the thing goes hotter than any electric stove I've ever come across. Not only does it go hotter than my canning element, but I can fit my 15-gallon kettle across three of the burners and get a full 5+ gallon boil going in about 20 minutes! (I can't wait to see the electric bill on this one. . .)
Having brewed a few brett/sour batches lately I've been meaning to get a "normal" brew in lately before I run out of bottles of homebrew to share with my less adventurous friends. I put together a recipe for an English-style brown ale, picked up the ingredients along with a vial of Irish Ale yeast, and promptly got busy for the last couple weeks.
So, I found myself coming into this weekend with ingredients for an English brown, and a primary bucket full of Flanders Red(-ish) beer (recipe post to follow shortly if I can still come up with my scrawled out notes) that has been waiting patiently to get racked to a carboy for long term aging. Normally this wouldn't be a big deal, except for the fact that this particular brew was using the vial of Bugfarm III bugs & yeasts that was generously shipped to me by Al B of the Burgundian Babblebelt forums. This being the case, I definitely want to reuse the bugs for a few generations if possible.
No problem! Why not go for a Sour English Brown? Maybe it's not the first recipe I'd think of to try with these bugs, but it certainly has potential. Plus, considering it came in at a modest 1.047 and was an extract (w/ additional grain) recipe, I'm not opposed to either blending in a small batch of something all-grain later or adding some sugar, depending on how it comes along and if the bugs/brett seem like they want something else to chew on.
So, sorry all you less-adventurous drinkers out there, but you'll have to wait another week or two until I get around to picking up another batch of extract & grain to do the English brown w/ the Irish ale yeast the way I originally intended. Here's the recipe:
Sour English Brown
brewed on: 1/16/10
OG: 1.047
12 oz Special Roast Malt
8 oz Crystal 40L Malt
8 oz Victory Malt
4 oz Pale Chocolate Malt
6.6 lbs Extra Light liquid extract
Hops:
1.2 oz Kent Golding @ 5.1% - 60 minutes
.5 oz German Tettnang @ 3% - 5 minutes
Yeast:
Al B's Bugfarm III yeast cake
Steep grains in 1 gallon for 3 minutes at 154F.
Sparge with gallon or so.
Bring 5.5-6 gallons (enough to end up with just over 5 gallons) of water to boil, add extract & hops as scheduled.
Ferment at ambient temp (mid-60s F)
12/14/10 - Racked to secondary. Current SG: 1.009. Tastes delicious! Already extremely sour (acidity has a zing similar to kombucha.) Earthy hop notes come through in the aftertaste.
2/23 - SG @ still at 1.009. Sourness didn't taste as extreme on this sample, but I tasted it right after my Jolly Pumpkin Madrugada Obscura-inspired crazy-sour sample, so that probably tempered my perception a bit. So far, this is the most delicious sour beer I have going and I can't wait to get some oak in it and taste it in a year!
2/18 - Moved to basement (62F)
8/22/10 - SG 1.007. nose: acid & alcohol. flavor: caramel, dried fruit. Blend w/ Leuven pale ale?
Having brewed a few brett/sour batches lately I've been meaning to get a "normal" brew in lately before I run out of bottles of homebrew to share with my less adventurous friends. I put together a recipe for an English-style brown ale, picked up the ingredients along with a vial of Irish Ale yeast, and promptly got busy for the last couple weeks.
So, I found myself coming into this weekend with ingredients for an English brown, and a primary bucket full of Flanders Red(-ish) beer (recipe post to follow shortly if I can still come up with my scrawled out notes) that has been waiting patiently to get racked to a carboy for long term aging. Normally this wouldn't be a big deal, except for the fact that this particular brew was using the vial of Bugfarm III bugs & yeasts that was generously shipped to me by Al B of the Burgundian Babblebelt forums. This being the case, I definitely want to reuse the bugs for a few generations if possible.
No problem! Why not go for a Sour English Brown? Maybe it's not the first recipe I'd think of to try with these bugs, but it certainly has potential. Plus, considering it came in at a modest 1.047 and was an extract (w/ additional grain) recipe, I'm not opposed to either blending in a small batch of something all-grain later or adding some sugar, depending on how it comes along and if the bugs/brett seem like they want something else to chew on.
So, sorry all you less-adventurous drinkers out there, but you'll have to wait another week or two until I get around to picking up another batch of extract & grain to do the English brown w/ the Irish ale yeast the way I originally intended. Here's the recipe:
Sour English Brown
brewed on: 1/16/10
OG: 1.047
12 oz Special Roast Malt
8 oz Crystal 40L Malt
8 oz Victory Malt
4 oz Pale Chocolate Malt
6.6 lbs Extra Light liquid extract
Hops:
1.2 oz Kent Golding @ 5.1% - 60 minutes
.5 oz German Tettnang @ 3% - 5 minutes
Yeast:
Al B's Bugfarm III yeast cake
Steep grains in 1 gallon for 3 minutes at 154F.
Sparge with gallon or so.
Bring 5.5-6 gallons (enough to end up with just over 5 gallons) of water to boil, add extract & hops as scheduled.
Ferment at ambient temp (mid-60s F)
12/14/10 - Racked to secondary. Current SG: 1.009. Tastes delicious! Already extremely sour (acidity has a zing similar to kombucha.) Earthy hop notes come through in the aftertaste.
2/23 - SG @ still at 1.009. Sourness didn't taste as extreme on this sample, but I tasted it right after my Jolly Pumpkin Madrugada Obscura-inspired crazy-sour sample, so that probably tempered my perception a bit. So far, this is the most delicious sour beer I have going and I can't wait to get some oak in it and taste it in a year!
2/18 - Moved to basement (62F)
8/22/10 - SG 1.007. nose: acid & alcohol. flavor: caramel, dried fruit. Blend w/ Leuven pale ale?
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