It's been awhile... 5 batches update (2x Saison, 2x NEIPA, 1x Red Sour)
It's been a while since I updated the blog with what I've been doing so I figured it's about time. Rather than going through the brew day for each beer in depth like I have been, I'll throw out some recipes and my thoughts on each.
7lbs Pilsner (1/2 each Domestic and Belgian bc the homebrew shop didn't have enough of either)
2lbs Wheat
3lbs Vienna
2lbs Flaked Barley
0.5lb Carapils
0.25lb Special B
Hops:
1oz Warrior @ 60 min
2oz Azacca @ 5 min
1oz each Azacca & El Dorado for a Hop Stand @ 170 Fahrenheit
1oz each Azacca & El Dorado dry hop 3 days into fermentation
1oz Galaxy, 2oz Yakima Valley Hops Experimental Stone Fruit dry hop 5 days before kegging
Yeast:
Funk Weapon #2
Dreg Blend
I made a starter of Funk Weapon #2 2 days before brewing, but after 4-5 days I didn't see any activity. So I pitched a jug of dregs I accumulated from two Russian River -ation beers and it started fermenting very soon after. It was 23 days from brewing to kegging, which is longer than I would prefer for an IPA.
This was definitely an ill-planned brew for what I'd like my standards to be, but it turned out great! Hoppy and fruity, but not enough on the juicy scale for me. My Dad was up when I kegged it and we enjoyed it for a night or two. Unfortunately a solid 4 gallons of it leaked out of the keg post I believe, so I really only enjoyed this beer for less than two weeks. Cleaning it up was no bueno :(
8lbs Pilsner
2lbs Munich
2lbs Wheat
1lbs Maris Otter
Hops:
1oz Aged Hops from HopDirect.com @ 60
1oz Liberty @ 60
1oz Liberty @ 15
Yeast:
The Yeast Bay Saison Blend II
Whatever is in the barrel!
Haven't tasted this yet, but on writing I'm realizing it's about time. After moving the Barrel Aged Dark Sour Saison to age on raspberry puree my friend and I decided we wanted to try to barrel-age a beer with no extra dregs or sour bacteria to see what's resident in the barrel staves, and that's the idea with this saison. We have a good amount of hops (~15IBU) so that it shouldn't get too too sour, but we'll see how the barrel treats it!
???
I bought the grain at Black Sands, a local homebrew store a month before I brewed this and apparently never wrote down what I got... I'm sure it was a combination of mostly pilsner with some wheat malt and perhaps a pound of vienna.
Hops:
0.5oz each Saaz & Ella @ 60 minutes
1.15oz each Ella, 1.2oz Galaxy, 0.15oz Saaz @ 10 minutes
Yeast:
Bootleg Biology Saison Parfait
TYB Brussels Brett Blend
TYB Beersel Brett Blend
The idea with this one was to make one batch of wort and split it between two different blends of Brettanomyces to see the differences between them. The hops are a little weird, I used too much at the end (the big bags I got spilled a bit into my bowl on the scale) and used too many varieties. If I was to re-brew this I would make it like my Mad Fermentationist Saison batch and do 1oz Saaz or similar hop at 60 minutes and 2oz of
a more characterful hop at the end of the boil.
So far I'm really liking this beer. At first it was tasting a bit harsh or astringent, but lately the flavor has been smoothing out. I fermented it for 4 weeks and then bottled to let the Brett develop under pressure. The Brett has started to express more in the past month to where I can now pick out which beer is with which Brett. I really like the fruity Beersel blend beers, and I could see including that component in a future blended saison with some acidity. The Brussels has that nice, rustic funk which comes out spicy and according to my sister-in-law (well not technically in-law but basically) has some acidity too. I can't wait to see how these develop over the next few months.
12lbs 2-row
2lbs Flaked Oats
0.25lb Carafoam
0.25lb C-40
Hops:
1oz Bravo @ 45min
1oz each Simcoe and Mandarina Bavaria @ 180 degree hop stand
1oz each Motueka and Mosaic @ 3 days dry hop
1oz each Motueka and Mosaic @ 9 days dry hop
Yeast:
WY1318 London Ale
I brewed this one with my friend Noah at his place, and still drinking it. We split it between the two of us with each of us getting half a keg. I was a little worried about oxidation getting it from his place to mine; it splashed around a bit in the car. So far it's still drinking great; the smell and taste is spot on. The appearance is a little muddied, in the dark it has that oxidized brown appearance you see online sometimes but held up to the light it has a nice gold glow. Either way, it's a delicious beer and I think the Motueka is really nice in it. If I changed anything for another brew I'd do more Simcoe dry hop to get the dankness, and more hops overall to get closer to 12oz.
Grain:
10lbs Maris Otter
3lbs White Wheat
1lb Oats
0.5lbs C-50/60
0.5lbs Pale Chocolate
0.25lbs Special B
0.25lbs Belgian Aromatic
Hops:
0.75oz Saaz @ 45min
Yeast:
Sour Weapon P for 24 hours on its own
WLP530 Abbey Ale the next day
Dregs
And last but not least a red sour beer I've been thinking about. This may come out more dark than red, we'll see. It's been fermenting for about a month, so I think what I'm going to do today actually as I've taken the day off is to keg it and add some dregs to further let it age. If I end up brewing tomorrow I may pick up some Brett C to add into the mix as well, and maybe I'll drink a Brett L Dubbel which is rounding nicely into shape and add the dregs in to this beer.
I'm hoping that it will be tasting nice by the wintertime and I then plan to make a spice tincture to add into the keg. Perhaps some cinnamon, nutmeg, and allspice or something similar. Not sure yet but we'll see once I taste it today!
Brett IPA 2/4/2018
Grain:7lbs Pilsner (1/2 each Domestic and Belgian bc the homebrew shop didn't have enough of either)
2lbs Wheat
3lbs Vienna
2lbs Flaked Barley
0.5lb Carapils
0.25lb Special B
Hops:
1oz Warrior @ 60 min
2oz Azacca @ 5 min
1oz each Azacca & El Dorado for a Hop Stand @ 170 Fahrenheit
1oz each Azacca & El Dorado dry hop 3 days into fermentation
1oz Galaxy, 2oz Yakima Valley Hops Experimental Stone Fruit dry hop 5 days before kegging
Yeast:
Funk Weapon #2
Dreg Blend
I made a starter of Funk Weapon #2 2 days before brewing, but after 4-5 days I didn't see any activity. So I pitched a jug of dregs I accumulated from two Russian River -ation beers and it started fermenting very soon after. It was 23 days from brewing to kegging, which is longer than I would prefer for an IPA.
This was definitely an ill-planned brew for what I'd like my standards to be, but it turned out great! Hoppy and fruity, but not enough on the juicy scale for me. My Dad was up when I kegged it and we enjoyed it for a night or two. Unfortunately a solid 4 gallons of it leaked out of the keg post I believe, so I really only enjoyed this beer for less than two weeks. Cleaning it up was no bueno :(
Barrel-Aged Saison 2/25/2018
Grain:8lbs Pilsner
2lbs Munich
2lbs Wheat
1lbs Maris Otter
Hops:
1oz Aged Hops from HopDirect.com @ 60
1oz Liberty @ 60
1oz Liberty @ 15
Yeast:
The Yeast Bay Saison Blend II
Whatever is in the barrel!
Haven't tasted this yet, but on writing I'm realizing it's about time. After moving the Barrel Aged Dark Sour Saison to age on raspberry puree my friend and I decided we wanted to try to barrel-age a beer with no extra dregs or sour bacteria to see what's resident in the barrel staves, and that's the idea with this saison. We have a good amount of hops (~15IBU) so that it shouldn't get too too sour, but we'll see how the barrel treats it!
Saison Split Batch 4/19/2018
Grain:???
I bought the grain at Black Sands, a local homebrew store a month before I brewed this and apparently never wrote down what I got... I'm sure it was a combination of mostly pilsner with some wheat malt and perhaps a pound of vienna.
Hops:
0.5oz each Saaz & Ella @ 60 minutes
1.15oz each Ella, 1.2oz Galaxy, 0.15oz Saaz @ 10 minutes
Yeast:
Bootleg Biology Saison Parfait
TYB Brussels Brett Blend
TYB Beersel Brett Blend
The idea with this one was to make one batch of wort and split it between two different blends of Brettanomyces to see the differences between them. The hops are a little weird, I used too much at the end (the big bags I got spilled a bit into my bowl on the scale) and used too many varieties. If I was to re-brew this I would make it like my Mad Fermentationist Saison batch and do 1oz Saaz or similar hop at 60 minutes and 2oz of
a more characterful hop at the end of the boil.
So far I'm really liking this beer. At first it was tasting a bit harsh or astringent, but lately the flavor has been smoothing out. I fermented it for 4 weeks and then bottled to let the Brett develop under pressure. The Brett has started to express more in the past month to where I can now pick out which beer is with which Brett. I really like the fruity Beersel blend beers, and I could see including that component in a future blended saison with some acidity. The Brussels has that nice, rustic funk which comes out spicy and according to my sister-in-law (well not technically in-law but basically) has some acidity too. I can't wait to see how these develop over the next few months.
NEIPA 4/28/2018
Grain:12lbs 2-row
2lbs Flaked Oats
0.25lb Carafoam
0.25lb C-40
Hops:
1oz Bravo @ 45min
1oz each Simcoe and Mandarina Bavaria @ 180 degree hop stand
1oz each Motueka and Mosaic @ 3 days dry hop
1oz each Motueka and Mosaic @ 9 days dry hop
Yeast:
WY1318 London Ale
I brewed this one with my friend Noah at his place, and still drinking it. We split it between the two of us with each of us getting half a keg. I was a little worried about oxidation getting it from his place to mine; it splashed around a bit in the car. So far it's still drinking great; the smell and taste is spot on. The appearance is a little muddied, in the dark it has that oxidized brown appearance you see online sometimes but held up to the light it has a nice gold glow. Either way, it's a delicious beer and I think the Motueka is really nice in it. If I changed anything for another brew I'd do more Simcoe dry hop to get the dankness, and more hops overall to get closer to 12oz.
Red Sour 6/9/2018
Grain:
10lbs Maris Otter
3lbs White Wheat
1lb Oats
0.5lbs C-50/60
0.5lbs Pale Chocolate
0.25lbs Special B
0.25lbs Belgian Aromatic
Hops:
0.75oz Saaz @ 45min
Yeast:
Sour Weapon P for 24 hours on its own
WLP530 Abbey Ale the next day
Dregs
And last but not least a red sour beer I've been thinking about. This may come out more dark than red, we'll see. It's been fermenting for about a month, so I think what I'm going to do today actually as I've taken the day off is to keg it and add some dregs to further let it age. If I end up brewing tomorrow I may pick up some Brett C to add into the mix as well, and maybe I'll drink a Brett L Dubbel which is rounding nicely into shape and add the dregs in to this beer.
I'm hoping that it will be tasting nice by the wintertime and I then plan to make a spice tincture to add into the keg. Perhaps some cinnamon, nutmeg, and allspice or something similar. Not sure yet but we'll see once I taste it today!
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