His notes in the blog post say this:
- Laukiniu Aviečiu
- A darker beer brewed with raspberry stems. More bitter and astringent, with some odd flavours that must come from the raspberry stems. I've puzzled over this beer. Why raspberry stems? It's such an unusual ingredient. Raspberries, sure. But why the stems? I've never heard of that from anywhere else, ever.
|You can see two bungs at the left.|
So, onward to my actual recipe. Because I am making this as a "historic" or "primitive" ale, I chose to keep the malts simple--a couple of standard pale malts, brown malt for colour because historically it would have been difficult to get perfectly pale malt, touch of wheat. The only non-simple malt was some acid malt, added for my standard ph adjustment.
I decided on the British malts because I wanted something with a bit more maltiness than pilsner or pale, and to help minimize the risk of DMS. In addition to experimenting with an entirely new ingredient and mash process, I decided I wanted to take the opportunity to work on a true Session ale--low alcohol ales, but maintaining full scale flavour is even more difficult than brewing big beers. And I like a challenge, blast it.
My goal with the finished product was to make a small ale which would not have been at all out of place in the middle ages (at least in Lithuania....).
3lb Marris Otter | 55%
1.5lb Golden Promise | 27%
0.5 oz Brown Malt (60srm,ish) | 9%
0.5 German wheat malt | 9%
6oz acid malt
Following the processes outlined in the various farmhouse ale articles, I mashed hot--aiming for a strike temp of 74* Celsius. That particular choice was also made to maximize body--since this is a session ale, I do /not/ want it to finish dry.
Again, following the standard processes and reading a number of articles on historical brewing, I decided to make it as a raw ale; partly because I wanted to get as close as I can to authentic, with my materials, and partly for historical reasons. The logic being that it would cost money (in the form of energy, if nothing else) to do an hour long boil or more. Now, this could be gotten around by using the brewhouse as a sauna (not sure how hygenic this is...) so you get more than one use out of the fire, or even (theoretically) doing a boil over the main hearth.
A number of hop pieces, as well as oil pockets, made it into the carboy; I do not believe it matters in the slightest. They will settle out after fermentation.
I would like to note that I was bad, and did not sparge as I should have--I tried full volume, which is fine, except I didn't account for the wort left in the grains (at normal levels, compared to BIAB, which can be squeezed out). Next time, I will.
The yeast choice is being...difficult. While my preference would be to use my wild strain from last year--I think the flavours would work quite nicely--I don't want to have to wait 6+ months to ensure fermentation is complete. So I figure I have a couple of choices based on what I happen to have on hand; dry saison yeast, which could take it too low in FG; AW4 wine yeast, which is probably my favourite choice, especially since I want to see how it performs again in a wort; or the farmhouse classic (if kviek isn't available)...bread yeast. I ended up deciding on the wine yeast, because it should add some body, as well as subtle flavours; next time I use this process I will go with a saison yeast (and a non-session grist) since high attenuation and peppery flavours aren't uncommon for the farmhouse ales (or I might blend the two...). As for the bread yeast, I should note that American bread yeast would not be the same as that sold in the Baltics.
9-2-16; Started: OG and volume are right about on. OG 1.035. Pitched AW4 wine yeast, direct. Flavour of the wort is quite nice--I could drink it as is; malty, with a touch of hop flavour and a bare hint of bitterness. Not very sweet at all (go figure. Disclaimer that I just rinsed with a very sweet liqueur); I'm looking forwards to seeing what it tastes like when done. I do plan to bottle (mostly in larger format), but with very low levels of carbonation--aiming for 1 volume, if that; just enough for modern palate and to get a slight head, while keeping well within cask levels, if not those for the most traditional (served immediately) raw ales.
one of his posts. Does it include a wine-like strain, or is it from the wort being unboiled? I don't remember getting a similar layer the last time I used this yeast in a beer.
9-10-16; Very green, with a distinctly sulfurous aroma--doesn't show in taste, though. FG was 1.020, and flavour fairly nice. Bottled with 0.5oz of white sugar, in large format bottles.
Raw Ale: http://www.garshol.priv.no/blog/331.html
Raspberry Cane Ale: http://www.garshol.priv.no/blog/347.html
Session Ales: http://redwoodcoastbrewers.org/treatise_on_session_beers.html
© John Frey, 2016. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.