Sunday, January 1, 2017

2016 in Brewing

Well, I think this has been a good year brewing wise; I've brewed a fair amount, and upgraded my system to include an actual mash tun (even if I am keeping my full volume BIAB brew style because it's so darn convenient)--allowing me to parti-gyle with much more ease.  I also learned a lot, tried out new techniques (step-mashing, in particular), and done new styles (sour/funk).

Tuesday, December 13, 2016

Saison du Bruegel

So, fancy yeasts are hard to get up here, beyond some when I saw that Bootleg Biology had homebrew pitches up for sale, I jumped on it; purchasing the Saison Parfait (clean), Funk Weapon 3 (a fruity and mildly funky brett), and their Sour Solara Fall 2016 (full on mixed culture).  This recipe came about by my wanting to quickly use the Saison yeast with a rustic, multi-grain saison.

Friday, November 18, 2016

Brett. C "Mild"

Well...I say mild. It is built on the grain bill and meets most of the specifications of one...but my choice of using a brett means it will be a mild in the original sense of the term. And as it ages, it should transform into an old ale, as things should. This recipe was born by my need to use and build up a healthy culture of of Brett C (wyeast) so that I would be able to pitch dregs from the carboy and bottles.

Because I planned on direct pitching, and wanted it to ferment fairly quickly, I decided on a session ale; I also wanted to get a couple of low ABV beers into my pipeline, since I normally tend to brew on the bigger end. So we have an English style session ale, with about 13% crystal malts, and 8% rolled oats to keep that body up (brett doesn't produce glycerol like sacc does, so doesn't contribute to the body of your beer). In order to keep things from drying out too much, I also decided to mash high, at 157*--100% brett ferments don't get the same crazy attenuation as using brett in secondary.

Sunday, November 6, 2016


I've never had a smoked beer, since I'm not counting an example a friend had me try, which used smoke extract.  Not a good idea, btw.

So naturally, I decided to make my own using a good amount of rauche malt--beechwood smoked malt.  And because I felt it would work nicely with the flavour--plus add body--I utilized about 20% rye malt as well.  this was further testing the Beersmith mashing calculations, with a double decoction mash.

Monday, October 10, 2016

Stirrup Cup Wheat

A while ago, somebody asked for a suggestion for a beer for an English autumn hunt.  Which naturally, got my brain whirring.

Sunday, October 9, 2016

Crabapple Bier de Garde

Hopefully this works....I decided to finally break down and buy Beersmith (2.3.7).  Thus far it seems to be worth it, but I rather wanted to check how accurate it is with mash schedules.  One of the brews I wanted to do was a bier de gard; something with an extremely simple grain bill, a combination of wild and saison yeast, fairly low hop.

Then I noticed the crabapple crop on the tree, and went eureka!  This is the result; a fairly typical farmhouse ale with only three malts (pils, wheat, and rolled oats).  I should get some interesting flavours from the wild yeast, as well as some acidity.  The other thing I was playing with was a looong boil to develop some melanoidins.

Thursday, September 15, 2016

Chocolate Orange Municher Alt

For the annual New Year's party, I like to brew a couple of different thing specifically for it--just to give options. I already started the first, which is my third batch of Light Cherry Cyser; so I thought--what would be a good foil--an opposite--to the cyser?