tag:blogger.com,1999:blog-25458205611699753122024-02-19T04:12:11.562-08:00Dun Gleanne BreweryMy recipes and experiments in brewing, as well as cooking recipes (mmmm...stew).Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2545820561169975312.post-79092921054061139632017-07-20T15:47:00.002-07:002017-07-20T15:47:44.931-07:00Weissebier, rauchebier, and something oddSummer coming up, I wanted to make something light and fluffy...and felt a heffeweizen would be perfect. Especially since I happened to have Weizen yeast in the fridge. This brew day is from April 2nd.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQ5lSlTtR0CxkMe0E6xBrE1QEhwsXNphrUPMvte1-gcuTZiMUNUeVf4_k6cVLRv4AbFAjZrOKjJMEtPSLxDTfbZzR7PglCuWIPtSXV0pjykGfOLlCYBcuc7TrWMAI9Ic7OqqsvAvi1VY1/s1600/18192983_1801032393540376_5654469927219607521_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQ5lSlTtR0CxkMe0E6xBrE1QEhwsXNphrUPMvte1-gcuTZiMUNUeVf4_k6cVLRv4AbFAjZrOKjJMEtPSLxDTfbZzR7PglCuWIPtSXV0pjykGfOLlCYBcuc7TrWMAI9Ic7OqqsvAvi1VY1/s320/18192983_1801032393540376_5654469927219607521_o.jpg" width="240" /></a></div>
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<a name='more'></a>I went extremely traditional with this one....50/50% German wheat and German Pilsner, with only 11ibu of Hallertauer.<br />
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<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">3 lbs 8.0 oz</td>
<td align="left">Pilsner (Weyermann) (1.7 SRM)</td>
<td align="left">Grain</td>
<td align="left">1</td>
<td align="left">50.0 %</td></tr>
<tr>
<td align="left">3 lbs 8.0 oz</td>
<td align="left">Wheat Malt, Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">50.0 %</td></tr>
<tr>
<td align="left">0.75 oz</td>
<td align="left">Hallertauer [3.20 %] - Boil 45.0 min</td>
<td align="left">Hop</td>
<td align="left">3</td>
<td align="left">11.1 IBUs</td></tr>
<tr>
<td align="left">1.00 tsp</td>
<td align="left">Irish Moss (Boil 10.0 mins)</td>
<td align="left">Fining</td>
<td align="left">4</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml]</td></tr>
</tbody></table>
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Yeast was, of course, the Weihenstephan Weizen...about as standard as you can get.<br />
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I did go fairly complicated on the mash schedule, since--again--I wanted something more traditional. <br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption> </caption></table>
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption>
<tbody>
<tr>
<th align="left" width="19%"><b>Name</b></th>
<th align="left" width="54%"><b>Description</b></th>
<th align="left" width="12%"><b>Step Temperature</b></th>
<th align="left" width="12%"><b>Step Time</b></th></tr>
<tr>
<td align="left">Beta Glucanase</td>
<td align="left">Add 7.70 qt of water at 113.0 F</td>
<td align="left">105.0 F</td>
<td align="left">20 min</td></tr>
<tr>
<td align="left">Proteinase</td>
<td align="left">Add 4.20 qt of water at 200.3 F</td>
<td align="left">134.0 F</td>
<td align="left">20 min</td></tr>
<tr>
<td align="left">Sacc 1</td>
<td align="left">Decoct 2.08 qt of mash and boil it </td>
<td align="left">145.0 F</td>
<td align="left">30 min</td></tr>
<tr>
<td align="left">Sacc 2</td>
<td align="left">Decoct 2.42 qt of mash and boil it </td>
<td align="left">156.0 F</td>
<td align="left">30 min</td></tr>
</tbody></table>
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See that number of 145 for the first Sacc step...way too low. You'll see why later.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXrEkDn-OpE3tuDJJfAnAJzQ2aLLxYvi-c68SHpLbriG_CvNRsolBvazeMKyDj1TNxXqqH8kE1JTmOgpBjcmZXFjmy7dMH23bQMoXEQbtlIbuJrX2QhCRbaFMJBmfFxNFokw6LIwxxajz/s1600/17620231_1785403385103277_3594279308713848132_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXrEkDn-OpE3tuDJJfAnAJzQ2aLLxYvi-c68SHpLbriG_CvNRsolBvazeMKyDj1TNxXqqH8kE1JTmOgpBjcmZXFjmy7dMH23bQMoXEQbtlIbuJrX2QhCRbaFMJBmfFxNFokw6LIwxxajz/s320/17620231_1785403385103277_3594279308713848132_o.jpg" width="240" /></a></div>
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<table border="0" style="width: 95%px;"><tbody>
<tr>
<td bgcolor="#c0c0c0" colspan="2">
<div align="center">
<span style="color: white; font-size: medium;"><b>Beer
Profile</b></span></div>
</td></tr>
<tr>
<td width="40%"><b><i>Est Original Gravity:</i></b> 1.047 SG</td>
<td width="52%"><b><i>Measured Original Gravity:</i></b> 1.048 SG</td></tr>
<tr>
<td width="40%"><i><b>Est Final Gravity:</b></i> 1.013 SG</td>
<td width="52%"><b><i>Measured Final Gravity:</i></b> 1.007 SG</td></tr>
<tr>
<td width="40%"><b><i>Estimated Alcohol by Vol:</i></b> 4.4 %</td>
<td width="52%"><i><b>Actual Alcohol by Vol:</b></i> 5.4 %</td></tr>
<tr>
<td width="40%"><i><b>Bitterness:</b></i> 11.1 IBUs</td>
<td width="52%"><b><i>Calories:</i></b> 156.9 kcal/12oz</td></tr>
<tr>
<td width="40%"><i><b>Est Color:</b></i> 3.2 SRM</td></tr>
</tbody></table>
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The FG came out much too low, reducing the amount of bready wheat sweetness in the brew. However, other than that I was fairly happy with the result...it came out with good flavour, if poor head retention. For the next batch, I will probably add some carapils to help with that.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg-JtZ_rjyRTdBhgTfA15zBJXBvRU4GDUCXIKNokoDxEZ_5g43DqB_SbJBqj_qpF3K2dGp9QFsjgIRZM8TITmpXRaFRLszvVUaKmGJ-rhhJ3M8xCzukSD6ptz3xdnHJrlOlQ8whYDQW-4/s1600/17504625_1785434348433514_3863691677391360792_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg-JtZ_rjyRTdBhgTfA15zBJXBvRU4GDUCXIKNokoDxEZ_5g43DqB_SbJBqj_qpF3K2dGp9QFsjgIRZM8TITmpXRaFRLszvVUaKmGJ-rhhJ3M8xCzukSD6ptz3xdnHJrlOlQ8whYDQW-4/s320/17504625_1785434348433514_3863691677391360792_o.jpg" width="240" /></a></div>
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This was actually a triple brew day, starting with the weissebier, moving on to the V2.0 of the Rauchebier, and combining the second runnings of both to make a liechtenhainer--a sour, smoked, wheat beer. Sadly, because I didn't pasteurize, that one started fermenting on it's own, and got dumped as it smelled nasty.<br />
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I bottled on April 30th, after cold crashing the weissebier in order to obtain some degree of clarity...I rather succeed on that, even without gelatin fining.<br />
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Rauchebier V2.0.<br />
For this one, I wanted to up the IBUs and amount of smoked malt just a touch, and...this is the out there bit...use weizen yeast to get notes of clove and banana in the bier. I upped the IBUs by using a different noble hop of a vintage which had slightly higher Alpha Acids. <a href="http://matsukazebrewing.blogspot.com/2016/11/rauche-n-rye.html" target="_blank">Version 1.0 can be found here</a>.<br />
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<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">6 lbs 4.0 oz</td>
<td align="left">Smoked Malt (9.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">1</td>
<td align="left">54.9 %</td></tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Rye Malt (4.7 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">17.6 %</td></tr>
<tr>
<td align="left">1 lbs 8.0 oz</td>
<td align="left">Munich Malt (9.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">13.2 %</td></tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">Wheat Malt, Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">8.8 %</td></tr>
<tr>
<td align="left">6.0 oz</td>
<td align="left">Brown Malt (65.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">3.3 %</td></tr>
<tr>
<td align="left">4.0 oz</td>
<td align="left">Caramunich III (Weyermann) (71.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">2.2 %</td></tr>
<tr>
<td align="left">0.50 oz</td>
<td align="left">Perle [5.20 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">7</td>
<td align="left">10.8 IBUs</td></tr>
<tr>
<td align="left">0.25 oz</td>
<td align="left">Perle [5.20 %] - Boil 25.0 min</td>
<td align="left">Hop</td>
<td align="left">8</td>
<td align="left">3.8 IBUs</td></tr>
<tr>
<td align="left">0.25 oz</td>
<td align="left">Perle [5.20 %] - Boil 8.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">1.6 IBUs</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml]</td>
<td align="left">Yeast</td>
<td align="left">10</td>
<td align="left">-</td></tr>
</tbody></table>
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<br />
I essentially went with the exact same mash as with the weissbier. And again, am having head retention issues. I think my love affair with protein rests needs to end.<br />
<br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption>
<tbody>
<tr>
<th align="left" width="19%"><b>Name</b></th>
<th align="left" width="54%"><b>Description</b></th>
<th align="left" width="12%"><b>Step Temperature</b></th>
<th align="left" width="12%"><b>Step Time</b></th></tr>
<tr>
<td align="left">Beta Glucanase</td>
<td align="left">Add 12.51 qt of water at 113.0 F</td>
<td align="left">105.0 F</td>
<td align="left">30 min</td></tr>
<tr>
<td align="left">Proteinase</td>
<td align="left">Add 7.39 qt of water at 200.0 F</td>
<td align="left">135.5 F</td>
<td align="left">30 min</td></tr>
<tr>
<td align="left">Sacc 1</td>
<td align="left">Decoct 3.05 qt of mash and boil it </td>
<td align="left">145.0 F</td>
<td align="left">30 min</td></tr>
<tr>
<td align="left">Sacc 2</td>
<td align="left">Decoct 4.04 qt of mash and boil it </td>
<td align="left">156.0 F</td>
<td align="left">30 min</td></tr>
</tbody></table>
<br />
<table border="0" style="width: 95%px;"><tbody>
<tr>
<td width="40%"><b><i>Est Original Gravity:</i></b> 1.071 SG</td>
<td width="52%"><b><i>Measured Original Gravity:</i></b> 1.070 SG</td></tr>
<tr>
<td width="40%"><i><b>Est Final Gravity:</b></i> 1.020 SG</td>
<td width="52%"><b><i>Measured Final Gravity:</i></b> 1.014 SG</td></tr>
<tr>
<td width="40%"><b><i>Estimated Alcohol by Vol:</i></b> 6.7 %</td>
<td width="52%"><i><b>Actual Alcohol by Vol:</b></i> 7.4 %</td></tr>
<tr>
<td width="40%"><i><b>Bitterness:</b></i> 16.2 IBUs</td>
<td width="52%"><b><i>Calories:</i></b> 236.9 kcal/12oz</td></tr>
<tr>
<td width="40%"><i><b>Est Color:</b></i> 15.0 SRM</td></tr>
</tbody></table>
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<br />
Unlike the weisse, the FG was exactly where I wanted it. I racked to secondary and briefly cold crashed before bottling at the end of May, aiming towards the high end of carbonation. About the same time I bottled this one, I brewed the V3.0.<br />
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It is actually delicious, although not as easy drinking as the first version. The banana worked extremely well, and--although there was more than I wanted upon racking to secondary--it mellowed. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsJ7zlQE1azpjK66brb8UkadYBfKKrsjzhuye9TiXTvSu5VuJ8Cq7T9V_klrisBfA5RhXM6I9VmDa0itobgNqXBz3VqI5Pbc-UVT_3d-5lmppIzU0WVM3vkXtFK0nJyrHJVRVi8Ya4e7M/s1600/17758483_1785586748418274_7734561151907708794_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsJ7zlQE1azpjK66brb8UkadYBfKKrsjzhuye9TiXTvSu5VuJ8Cq7T9V_klrisBfA5RhXM6I9VmDa0itobgNqXBz3VqI5Pbc-UVT_3d-5lmppIzU0WVM3vkXtFK0nJyrHJVRVi8Ya4e7M/s320/17758483_1785586748418274_7734561151907708794_o.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;"><span style="font-family: inherit;">©
John Frey, 2017. 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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-5178759855310967322017-07-15T02:00:00.000-07:002017-07-15T02:00:19.334-07:00Dun Brat "Leine Lifter"Some time ago a friend made a comment about Pike's Kilt Lifter being delicious and theoretically doing the job in its name...but having an Irish persona (and brewery), I decided this was inappropriate. Kilts are only nominally period (pre-1603)...so I decided to make an imperial Irish red and name it leine lifter (leine being the primary garment of <a href="http://matsukazesewing.blogspot.com/2014/06/16th-century-irish-dress_19.html" target="_blank">16th century Ireland</a>).<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7FtF1OH1Eea_nZsR2DCwJQtY_b5nEPzuF0FoRm51EgYrYL3FZV4_o5sJAUDU26NGN1Yd-N4vO5Waw1uTBoG-niO5cJ0CSPtAYeve3C4wObOlFqN14KWOc3geALgh9YMl55HJkDuaaovv/s1600/18700849_1812887245688224_7487830699578017949_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7FtF1OH1Eea_nZsR2DCwJQtY_b5nEPzuF0FoRm51EgYrYL3FZV4_o5sJAUDU26NGN1Yd-N4vO5Waw1uTBoG-niO5cJ0CSPtAYeve3C4wObOlFqN14KWOc3geALgh9YMl55HJkDuaaovv/s320/18700849_1812887245688224_7487830699578017949_o.jpg" width="240" /></a></div>
<a name='more'></a><br /><table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">0.80 tsp</td>
<td align="left">Lactic Acid (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">1</td>
<td align="left">-</td></tr>
<tr>
<td align="left">5 lbs 8.0 oz</td>
<td align="left">Optic Malt (2.8 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">40.7 %</td></tr>
<tr>
<td align="left">5 lbs 8.0 oz</td>
<td align="left">Pale Malt, Maris Otter (3.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">40.7 %</td></tr>
<tr>
<td align="left">7.0 oz</td>
<td align="left">Crystal 135/150 (140.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">3.2 %</td></tr>
<tr>
<td align="left">7.0 oz</td>
<td align="left">Crystal 50/60 (55.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">3.2 %</td></tr>
<tr>
<td align="left">2.0 oz</td>
<td align="left">Roasted Barley (300.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">0.9 %</td></tr>
<tr>
<td align="left">0.50 oz</td>
<td align="left">Pacific Gem [14.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">7</td>
<td align="left">27.5 IBUs</td></tr>
<tr>
<td align="left">0.25 oz</td>
<td align="left">Pacific Gem [14.00 %] - Boil 8.0 min</td>
<td align="left">Hop</td>
<td align="left">8</td>
<td align="left">4.1 IBUs</td></tr>
<tr>
<td align="left">0.50 oz</td>
<td align="left">Fuggle [4.50 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">1.8 IBUs</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">London ESB Ale (Wyeast Labs #1968) [124.21 ml]</td>
<td align="left">Yeast</td>
<td align="left">10</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1 lbs 8.0 oz</td>
<td align="left">Honey (1.0 SRM)</td>
<td align="left">Sugar</td>
<td align="left">11</td>
<td align="left">11.1 %</td></tr>
</tbody></table>
<br />
Because it's a high ABV beer, I went with a larger grain bill, and kept it fairly simple...equal amounts optic and maris otter, with a small amount of English crystal malts. As for roasted barley, I used just enough to adjust the colour.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9umoy2WHDxh_bC36Yv8C4gO0_JRbVX6UmaGGJWmWAx83JIP_7UZy48HqJ3jjrRnhU5ki8M9nPuwrJirJ7LHpZh_O4-UhFV1Y-PM02uN6ktZdeScahKHhkNQrX54Gsc-PvdhDYdo90X8u5/s1600/17240635_1774513196192296_6039523266156599811_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9umoy2WHDxh_bC36Yv8C4gO0_JRbVX6UmaGGJWmWAx83JIP_7UZy48HqJ3jjrRnhU5ki8M9nPuwrJirJ7LHpZh_O4-UhFV1Y-PM02uN6ktZdeScahKHhkNQrX54Gsc-PvdhDYdo90X8u5/s320/17240635_1774513196192296_6039523266156599811_o.jpg" width="240" /></a></div>
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Since it is a higher gravity beer, I needed a higher level of hopping than normal (for me), and required a higher alpha hop...as is my wont for darker "cask style" beers, I used pacific gem; a high alpha New Zealand hop which is fairly mild and smoothly bittering, with flavours of "cask oak" and blackberry. A small amount of fuggle for earthiness was used for finishing.<br /><br />London ESB was used, as I pitched this on the yeast cake from the Ginger Stout.<br />
<br />
Once again, as it is a rather large grain bill, I went with a multiple step mash to promote fermentability, decocting to add some caramel tones.<br /><br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption>
<tbody>
<tr>
<th align="left" width="19%"><b>Name</b></th>
<th align="left" width="54%"><b>Description</b></th>
<th align="left" width="12%"><b>Step Temperature</b></th>
<th align="left" width="12%"><b>Step Time</b></th></tr>
<tr>
<td align="left"><br /></td>
<td align="left">Add 21.46 qt of water at 158.1 F</td>
<td align="left">146.0 F</td>
<td align="left">15 min</td></tr>
<tr>
<td align="left">Mash Step</td>
<td align="left">Decoct 2.40 qt of mash and boil it </td>
<td align="left">152.0 F</td>
<td align="left">20 min</td></tr>
<tr>
<td align="left">Mash Step</td>
<td align="left">Decoct 2.64 qt of mash and boil it </td>
<td align="left">158.0 F</td>
<td align="left">30 min</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ejbcF9lRipxGj4IY0sW5OOpl3y4B_eMp92O6BGve0Ggw9YFP5MRremMMn-T7UmejMBtLqIy20fMXZX9fIbzCqH4zzLqafabjeBSw1uhZ26EQ8fyJ30xv6Mqlz1FB3e0v3lM1UgW0zJCB/s1600/17157673_1774513272858955_4067674577614608015_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ejbcF9lRipxGj4IY0sW5OOpl3y4B_eMp92O6BGve0Ggw9YFP5MRremMMn-T7UmejMBtLqIy20fMXZX9fIbzCqH4zzLqafabjeBSw1uhZ26EQ8fyJ30xv6Mqlz1FB3e0v3lM1UgW0zJCB/s320/17157673_1774513272858955_4067674577614608015_o.jpg" width="320" /></a></div>
OG was 1.078. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz07zjxbjo7Zkg2EzlBip13BEgEreurA2TXBp6mq_a9ptcYzGKBswrVpVC7uwOPngzVraWfwBRfpzyr6XwW7phrM0LVpFUirmQ60MUyJYKjqRP7M00Tv4oolLCTAZbRVgX0x0Kom5zziG/s1600/18076673_1795891400721142_3282104270308507144_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz07zjxbjo7Zkg2EzlBip13BEgEreurA2TXBp6mq_a9ptcYzGKBswrVpVC7uwOPngzVraWfwBRfpzyr6XwW7phrM0LVpFUirmQ60MUyJYKjqRP7M00Tv4oolLCTAZbRVgX0x0Kom5zziG/s320/18076673_1795891400721142_3282104270308507144_o.jpg" width="240" /></a></div>
After racking to secondary, I added an estimated amount of honey to raise the gravity to 1.095.<br />
<br />
I bottled with more honey, aiming for a low 2.2 volumes of Co2. The flavour was delicious, amazingly complex, and will age extremely well...indeed, it needs it; I will probably open the next bottle around mid August to check carbonation levels, then again closer to Christmas if it hasn't yet. The FG is 1.010...11.3% ABV!<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
John Frey, 2017. 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.</span></span><br />
<br /><br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-26912330978420976092017-07-12T03:00:00.000-07:002017-07-12T03:00:04.624-07:00Local Hop "Munich Helles"Some time ago (last harvest season), I was given some locally grown Saaz by a friend. <br />
<br />
Sadly, they were not processed as they should have been, having been exposed to far too much oxygen. Regardless, I decided to soldier on with my plans of brewing a single hop beer with them...eventually settling on an Export helles as my style of choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7O09gOfnfHWqGVaNOJqX-hyq5Kw_59swFfdi-UC8czUPjBOkQcJb2pviEfE_HZkCiLtAfyZHRSgAvZOG4mjWq8Kjs_npdFc_NE7del8-r-mST5z7aCuDHqKUCrjkbFgJz-MZKfAB-rke/s1600/17191757_1774378172872465_1410690582259452502_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7O09gOfnfHWqGVaNOJqX-hyq5Kw_59swFfdi-UC8czUPjBOkQcJb2pviEfE_HZkCiLtAfyZHRSgAvZOG4mjWq8Kjs_npdFc_NE7del8-r-mST5z7aCuDHqKUCrjkbFgJz-MZKfAB-rke/s320/17191757_1774378172872465_1410690582259452502_o.jpg" width="320" /></a></div>
<a name='more'></a>The style was chosen as practice, and because I wanted something hopforward without being bitter. In addition to using the locally grown hops, I ended up using some commercial US saaz in order to provide bittering. However...because this was intended to be a hop forward pale beer, for the first time I built my water from scratch. I am on fairly hard well water...it works fine for dark, malty beers, or--with acidification--pale malty beers, but isn't the best for hoppy ones.<br />
<br />
<br />
I kept the recipe simple, as you can see below. For water, I aimed for a middle line--not built for aggressive bitterness, but not for malty either.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">6.00 gal</td>
<td align="left">Distilled Water</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td></tr>
<tr>
<td align="left">5.00 g</td>
<td align="left">Gypsum (Calcium Sulfate) (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td></tr>
<tr>
<td align="left">2.00 g</td>
<td align="left">Calcium Chloride (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">3</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1.00 tsp</td>
<td align="left">Lactic Acid (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">4</td>
<td align="left">-</td></tr>
<tr>
<td align="left">0.50 g</td>
<td align="left">Salt (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">5</td>
<td align="left">-</td></tr>
<tr>
<td align="left">7 lbs 8.0 oz</td>
<td align="left">Pilsner (2 Row) Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">90.6 %</td></tr>
<tr>
<td align="left">7.0 oz</td>
<td align="left">Borlander Munich Malt (Briess) (10.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">7</td>
<td align="left">5.3 %</td></tr>
<tr>
<td align="left">5.0 oz</td>
<td align="left">Wheat Malt, Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">8</td>
<td align="left">3.8 %</td></tr>
<tr>
<td align="left">0.5 oz</td>
<td align="left">Carafa II (412.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">9</td>
<td align="left">0.4 %</td></tr>
<tr>
<td align="left">0.25 oz</td>
<td align="left">Saaz [8.00 %] - Boil 75.0 min</td>
<td align="left">Hop</td>
<td align="left">10</td>
<td align="left">8.8 IBUs</td></tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Saaz [3.00 %] - Boil 20.0 min</td>
<td align="left">Hop</td>
<td align="left">11</td>
<td align="left">7.7 IBUs</td></tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Saaz [3.00 %] - Boil 10.0 min</td>
<td align="left">Hop</td>
<td align="left">12</td>
<td align="left">4.6 IBUs</td></tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Saaz [3.00 %] - Boil 3.0 min</td>
<td align="left">Hop</td>
<td align="left">13</td>
<td align="left">1.6 IBUs</td></tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Saaz [3.00 %] - Steep/Whirlpool 20.0 min</td>
<td align="left">Hop</td>
<td align="left">14</td>
<td align="left">3.9 IBUs</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]</td>
<td align="left">Yeast</td>
<td align="left">15</td>
<td align="left">-</td></tr>
</tbody></table>
<br />
I chose the saflager strain because I didn't have the best temp control...at the time, my shed was in the low 50s, which is perfectly acceptable for that strain and will still produce a fairly clean beer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFKaYqPf3Ay2mZbfeYR4N8EJmURLqzvAJqarHn9bz44JVl28QXRdNOC_VzZ6ybFYRywPKlj1x6rOqlG7IE2O8OupAigm2h38KWY8InwhHpkXyEnRCJ7qbPDxHfwFoGZBPzUszGod4WNae/s1600/17157689_1774407439536205_1775966167117528129_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFKaYqPf3Ay2mZbfeYR4N8EJmURLqzvAJqarHn9bz44JVl28QXRdNOC_VzZ6ybFYRywPKlj1x6rOqlG7IE2O8OupAigm2h38KWY8InwhHpkXyEnRCJ7qbPDxHfwFoGZBPzUszGod4WNae/s320/17157689_1774407439536205_1775966167117528129_o.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First decoction to 149*</td></tr>
</tbody></table>
<br />
You can see that there are two different Saaz in the recipe. The one with 8%AA is the commercial saaz, as I estimated average for the local. In reality, I suspect that the AA was even less. Sadly, this amount of hops took up an incredible amount of wort...I lost a fair amount.<br />
<br />
I decided to go with a traditional decoction mash, rather than doing a more modern single infusion.<br />
<br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption>
<tbody>
<tr>
<th align="left" width="19%"><b>Name</b></th>
<th align="left" width="54%"><b>Description</b></th>
<th align="left" width="12%"><b>Step Temperature</b></th>
<th align="left" width="12%"><b>Step Time</b></th></tr>
<tr>
<td align="left">Acid Rest</td>
<td align="left">Add 10.35 qt of water at 99.6 F</td>
<td align="left">95.0 F</td>
<td align="left">45 min</td></tr>
<tr>
<td align="left">Protein Rest</td>
<td align="left">Add 12.92 qt of water at 171.3 F</td>
<td align="left">133.0 F</td>
<td align="left">60 min</td></tr>
<tr>
<td align="left">Saccharification</td>
<td align="left">Decoct 5.48 qt of mash and boil it </td>
<td align="left">149.0 F</td>
<td align="left">15 min</td></tr>
<tr>
<td align="left">Saccharification</td>
<td align="left">Decoct 3.01 qt of mash and boil it </td>
<td align="left">156.0 F</td>
<td align="left">30 min</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg0z32Yns7Bdc3CSBbRYF3AoFrmP6L8VHiAfJqtPZ27kYuA1cubwpVPw0c9F1w4pjUsNM6gAxiZPQ1t6x_UxwnEOKvnKdcCb-JwI9GeuW193ixLlVPq7HFoRiJSHoFsd00H5HTTI7LYFk/s1600/17191784_1774418376201778_5232774884436538218_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg0z32Yns7Bdc3CSBbRYF3AoFrmP6L8VHiAfJqtPZ27kYuA1cubwpVPw0c9F1w4pjUsNM6gAxiZPQ1t6x_UxwnEOKvnKdcCb-JwI9GeuW193ixLlVPq7HFoRiJSHoFsd00H5HTTI7LYFk/s320/17191784_1774418376201778_5232774884436538218_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second Decoction, which came out thick. </td></tr>
</tbody></table>
<br />
<br />
I fermented at around 52 degrees, and the yeast was happy. I did do a secondary at room temperature.<br />
<br />
OG: 1.058. FG 1.010. 6.3%ABV <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSnTd3r9PdxaUUx8FpaYVzLw5qgb5onzq3-JvitcMHohPtVgJOIgbu6QQwlHwUFKokK3E5cb2An8PxHrEpLqS0ZZxALN5C6HaVA5f8b0mYf1GAo8Y6rv7HQic3nK9pOj41cErivsyAV1Z/s1600/17159183_1774908302819452_8210360445440600698_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSnTd3r9PdxaUUx8FpaYVzLw5qgb5onzq3-JvitcMHohPtVgJOIgbu6QQwlHwUFKokK3E5cb2An8PxHrEpLqS0ZZxALN5C6HaVA5f8b0mYf1GAo8Y6rv7HQic3nK9pOj41cErivsyAV1Z/s320/17159183_1774908302819452_8210360445440600698_o.jpg" width="240" /></a></div>
<br />
Whether the decoction did anything, I'm not sure. The finished beer did have some odd caramel overtones to it, and was decidedly strange--we never could figure out what those flavours were from. It didn't really clear, but may over time in the bottle. It is, however, quite drinkable.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZdSlLEye3ZP-LbSf-PtieZPeMhfr4c8B4GjXAW3Teh65CrrjBjQbvPmwL1_vwdufoRQT18KdI0SlKwQW4IsknB_x63ZnLVmckSxd7rCUvZwuOkrakEFuc7YgyPUpvEshr6PyZrAcp2TL/s1600/18699626_1810821679228114_4261432385606785740_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZdSlLEye3ZP-LbSf-PtieZPeMhfr4c8B4GjXAW3Teh65CrrjBjQbvPmwL1_vwdufoRQT18KdI0SlKwQW4IsknB_x63ZnLVmckSxd7rCUvZwuOkrakEFuc7YgyPUpvEshr6PyZrAcp2TL/s320/18699626_1810821679228114_4261432385606785740_o.jpg" width="240" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UPpHOKxZPHc8zbWfsPNZalMQdGtN-keF1k2SM2z9HCqn_6uSS_jwOE4o52A1ftPjBxSiNzLaCIhTn3fv3eK4mDn-w6xdopzVL7KO3TDRf8VVwu8pTju5MwiIm5flGRv2xou2HNBvc3gA/s1600/18192578_1801032546873694_1505978140676243670_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UPpHOKxZPHc8zbWfsPNZalMQdGtN-keF1k2SM2z9HCqn_6uSS_jwOE4o52A1ftPjBxSiNzLaCIhTn3fv3eK4mDn-w6xdopzVL7KO3TDRf8VVwu8pTju5MwiIm5flGRv2xou2HNBvc3gA/s320/18192578_1801032546873694_1505978140676243670_o.jpg" width="320" /></a></div>
But weirdly, it was darker, and clearer at bottling!<br /><br />
<br />
<br />
<br />
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
John Frey, 2017. 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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-83945621869801040972017-07-09T01:00:00.000-07:002017-07-09T01:00:02.417-07:00Dry Hopped Sour Saison (and Topper)When it came time to bottle the Saison du Bruegel, I needed something to put on the yeast cake...I decided on a sour saison. Brewed on 1-29-17.<br /><br />While saisons are supposed to be slightly sour or notably bitter, people rarely do a sour one. So, with the American style saison yeast (<a href="http://bootlegbiology.com/product/saison-parfait-new-world-saison-blend/" target="_blank">saison parfait from Bootleg Biology</a>) and some Nelson Sauvin hops eyeballing me in the shop, I decided to make a sour, dryhopped saison. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWhfRtjIBip84MUuqbenLPHrnxCmBYyxNaC-e11fS5SvgH3eltgiAYevZsklxs0DXBA3P7_-hD-kurTNyZEInyZA1dtmls1SGQ95NHCyV67_2m84Z2PpRWgY7lToObK3W3z9d_NY-JLOr/s1600/17192194_1774435489533400_5067549616816441987_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWhfRtjIBip84MUuqbenLPHrnxCmBYyxNaC-e11fS5SvgH3eltgiAYevZsklxs0DXBA3P7_-hD-kurTNyZEInyZA1dtmls1SGQ95NHCyV67_2m84Z2PpRWgY7lToObK3W3z9d_NY-JLOr/s320/17192194_1774435489533400_5067549616816441987_o.jpg" width="240" /></a></div>
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<a name='more'></a><br />
The grain bill is fairly simple, although heavy on the malty side, since I knew it would drop fairly dry, and I wanted some spine to the beer to balance the combination of sour and hop flavour.<br />
<br />
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">2 lbs 13.6 oz</td>
<td align="left">ESB Pale Malt (Gambrinus) (4.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">1</td>
<td align="left">34.4 %</td></tr>
<tr>
<td align="left">2 lbs 4.4 oz</td>
<td align="left">Golden Promise (2.4 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">27.5 %</td></tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Wheat Malt, Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">24.0 %</td></tr>
<tr>
<td align="left">9.6 oz</td>
<td align="left">Victory Malt (25.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">7.3 %</td></tr>
<tr>
<td align="left">9.1 oz</td>
<td align="left">Carapils (Briess) (1.5 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">6.9 %</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Lactobacillus Blend (Omega #OYL-605)</td>
<td align="left">Yeast</td>
<td align="left">6</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Saison Parfait (Bootleg Biology #BBX0104 )</td>
<td align="left">Yeast</td>
<td align="left">7</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1.0 oz</td>
<td align="left">Nelson Sauvin [12.00 %] - Dry Hop 21.0 Days</td>
<td align="left">Hop</td>
<td align="left">8</td>
<td align="left">0.0 IBUs</td></tr>
<tr>
<td align="left">1.0 oz</td>
<td align="left">Nelson Sauvin [12.00 %] - Dry Hop 4.0 Days</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">0.0 IBUs</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />That lactobacillus blend is incorrect...I used a Swanson's probiotics pils. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB6Y6t34wGihe4Qu44psC0KArA1N5u9QVNq0phu5b6NKR30iMb5oCilt3DrQ0v5RnoO6O3Jy6hojGAGc4j_exXR50oB06UQjYNHQDaQuQ4SO0HN1nroAF5zRI7tkGnpEzt_BGr1CnJtQo/s1600/Sour+Saison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB6Y6t34wGihe4Qu44psC0KArA1N5u9QVNq0phu5b6NKR30iMb5oCilt3DrQ0v5RnoO6O3Jy6hojGAGc4j_exXR50oB06UQjYNHQDaQuQ4SO0HN1nroAF5zRI7tkGnpEzt_BGr1CnJtQo/s320/Sour+Saison.jpg" width="240" /></a></div>
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</div>
For the mash, I went with a three step, and included a low protein rest, something I have stopped doing since I have a feeling it is a reason for my lack of head retention.<br /><br /><table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><tbody>
<tr>
<th align="left" width="19%"><b>Name</b></th>
<th align="left" width="54%"><b>Description</b></th>
<th align="left" width="12%"><b>Step Temperature</b></th>
<th align="left" width="12%"><b>Step Time</b></th></tr>
<tr>
<td align="left">Protein Rest</td>
<td align="left">Add 16.58 qt of water at 126.6 F</td>
<td align="left">122.0 F</td>
<td align="left">35 min</td></tr>
<tr>
<td align="left">Saccharification</td>
<td align="left">Decoct 6.18 qt of mash and boil it </td>
<td align="left">151.0 F</td>
<td align="left">60 min</td></tr>
<tr>
<td align="left">Mash Out</td>
<td align="left">Heat to 168.0 F over 10 min</td>
<td align="left">168.0 F</td>
<td align="left">10 min</td></tr>
</tbody></table>
<br />
<br />
This was actually a double brew day, brewed parti-gyle as a small portion of high gravity, and the moderate gravity of the saison. The first portion was designed to top up the Crabapple wild. <br /><br />
Mashed in a bit low,
hitting 115, decocted and hit the target 153. Added 1.5 gallons of 160
water for mash out and pulled about 3 gallons. <br />
<br />
This
was boiled separately for an hour, with .5oz of fuggle at 30 minutes,
and .5 of Styrian golding at 4 minutes. Pre-boil 1.042, post unknown,
since it appeared to be the same...<br />
<br />
The second part is
about 4.75 gallons of 1.058 wort--I suspect that the conversion wasn't
complete when I pulled the first runnings<br />
<br />
OG: 1.063, FG: 1.008. 7.2%ABV<br />
I am quite happy with it as a finished beer. It isn't all that sour--not as much as I expected, but then I found that dryhopping does inhibit lactobacillus. However, the balance is nice, with the blend of fruity hop flavour and sour, with enough malt to give the beer some body for low FG.<br />
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<br />
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
John Frey, 2017. 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.</span></span><br />
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Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-88347007044816237052017-07-07T16:13:00.000-07:002017-07-07T16:14:58.860-07:00Ginger...Stout?I'm going to attempt catching up on my brewing posts, guys...I have been brewing--more than ever--I promise, but just not sharing them. I brewed the ginger stout on New Year's Day.<br />
<br />
When I first proposed the idea of a dry stout with ginger, folks were...skeptical. But really, it's similar flavours as in gingerbread, so I call that fairly safe. The idea was brought about as something to let me use the yeast cake from the ginger cider.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ5nBv4oa5HW9CpOCBFGqNT2G04Q2OwnRizyX_PPp8tou2wwXzaR0y6llxFfkI7D84OMqCdgbV7Nwc_b5Mny29QDS00exv_5hnVaEIslZ0U19iGX9p13AnwtbeCYtMgW8z9t4zktTd7At/s1600/15724863_1738811769762439_2398354373341085609_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ5nBv4oa5HW9CpOCBFGqNT2G04Q2OwnRizyX_PPp8tou2wwXzaR0y6llxFfkI7D84OMqCdgbV7Nwc_b5Mny29QDS00exv_5hnVaEIslZ0U19iGX9p13AnwtbeCYtMgW8z9t4zktTd7At/s320/15724863_1738811769762439_2398354373341085609_o.jpg" width="320" /></a></div>
<br /></div>
<div style="text-align: left;">
In designing the recipe, I wanted something fairly standard for an English stout, but on the low end of the roastiness, allowing the more chocolate and coffeelike flavours from the grains to dominate those flavours.<br />
<a name='more'></a><br />
To do this, I used a variety of lower roast malts, both pale and regular chocolate, but with some roasted barley as well. These didn't get added until the end of the mash, a technique I commonly use to reduce roastiness. The brown malt was included with the main grist.</div>
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<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption>
<tbody>
<tr>
<th align="left" width="22%"><b>Amt</b></th>
<th align="left" width="50%"><b>Name</b></th>
<th align="left" width="11%"><b>Type</b></th>
<th align="left" width="4%"><b>#</b></th>
<th align="left" width="11%"><b>%/IBU</b></th></tr>
<tr>
<td align="left">0.50 tsp</td>
<td align="left">Lactic Acid (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">1</td>
<td align="left">-</td></tr>
<tr>
<td align="left">3 lbs 8.0 oz</td>
<td align="left">Pale Malt, Maris Otter (3.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">41.2 %</td></tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Golden Promise (2.4 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">23.5 %</td></tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Barley, Flaked (1.7 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">5.9 %</td></tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Brown Malt (65.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">5.9 %</td></tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Chocolate Malt (350.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">5.9 %</td></tr>
<tr>
<td align="left">6.0 oz</td>
<td align="left">Crystal 135/150 (142.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">7</td>
<td align="left">4.4 %</td></tr>
<tr>
<td align="left">6.0 oz</td>
<td align="left">Crystal 70/80 (75.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">8</td>
<td align="left">4.4 %</td></tr>
<tr>
<td align="left">4.0 oz</td>
<td align="left">Roasted Barley (Briess) (300.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">9</td>
<td align="left">2.9 %</td></tr>
<tr>
<td align="left">0.75 oz</td>
<td align="left">East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">10</td>
<td align="left">18.2 IBUs</td></tr>
<tr>
<td align="left">0.25 oz</td>
<td align="left">East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">11</td>
<td align="left">1.2 IBUs</td></tr>
<tr>
<td align="left">1.00 lb</td>
<td align="left">Ginger Root (Boil 0.0 mins)</td>
<td align="left">Herb</td>
<td align="left">12</td>
<td align="left">-</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">London ESB Ale (Wyeast Labs #1968) [124.21 ml]</td>
<td align="left">Yeast</td>
<td align="left">13</td>
<td align="left">-</td></tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Chocolate, Pale (225.0 SRM)</td></tr>
</tbody></table>
<br />
I wanted a fairly low charge of hops, going with a low alpha English hop, and only a touch of finish hops. ESB yeast was what was in my cider, so that was the only option there.<br />
<br />
For the mash schedule, I kept it simple, in the English tradition...a single infusion at 156* for one hour.<br />
<br />
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<br />
Ginger is one of those ingredients which loses potency when you heat it, so I minimized that by adding the 1lb of ginger at flame out. <br />
<br />
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<br />
Fermentation was for 7 days at a warm room temp, then cold crashing for 3 days before bottling with a target 1.8 volumes. A week later, I found the beer had not carbed at all...London ESB yeast is so flocculent that adding fresh yeast at bottling may be a good idea.<br />
<br />
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As you would expect with that low of carbonation levels, there is only a thin head...here, I was experimenting with an analogue to the original nitro gidget in Guinness stout...essentially a syringe. You prime it with about 5ml of the beer and an equal amount of air, then force the contents out a fraction of an inch above the surface of the beer....this was the result--low carb but a lovely long lasting head.<br />
<br />
Flavour of the beer is delicious, with just barely enough ginger (for my taste), and a nice balance. About 6 months later, it is still drinking nicely, and I have a few bottles left right now.<br />
<br />
<br />
<br />
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
John Frey, 2017. 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.</span></span><br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-51553886511160246752017-01-01T16:13:00.000-08:002017-01-02T17:59:53.188-08:002016 in BrewingWell, 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).<br />
<a name='more'></a><br />
<br />
2-1-16; <a href="http://matsukazebrewing.blogspot.com/2016/02/apfel-fermented-blonde-ale.html" target="_blank">Apfel Blonde Ale</a>. 2.25 gallons bottled. A Belgian Blonde ale, fermented on the gross lees of a hard cider. It came out decidedly interesting, but not great. This was my first trial with the AW4 wine yeast in a beer.<br />
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<br />
Kala Jeera IPA. Made with the second runnings of the above blonde, fermented with /something/ Belgian, and flavoured with kala jeera. I actually like it, after it aged a while. 3/4 gallon.<br />
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<br />
3-11-16; <a href="http://matsukazebrewing.blogspot.com/2016/03/kedrigerns-best-brown-rebrew.html" target="_blank">Kedrigern's Brown</a>. A rebrew of my favourite robust porter recipe, trying to dial it in. 5.25 gallons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2brZOOdBDjxFgNXMI7cc9F50bv7o1n-ig2WeG4KIqAQAlGsjhpFuwt2250Phh62IsnpMHXl55WBG-u4GiajeCjbnYyu5WFLJJcfsZFklnmSIICmBOJsqBF9qzBSQA94ABLsMI0T4PDkbC/s1600/IMG_20160604_195948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2brZOOdBDjxFgNXMI7cc9F50bv7o1n-ig2WeG4KIqAQAlGsjhpFuwt2250Phh62IsnpMHXl55WBG-u4GiajeCjbnYyu5WFLJJcfsZFklnmSIICmBOJsqBF9qzBSQA94ABLsMI0T4PDkbC/s320/IMG_20160604_195948.jpg" width="199" /></a></div>
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4-12-16; <a href="http://matsukazebrewing.blogspot.com/2016/04/wizards-wit.html" target="_blank">Wizard's Wit</a>: A lemony Belgian wheat beer, I will definitely be making this again next year. It came out fantastic, with lemony herbal complexity, and extremely clear. 2.5 gallons bottled.<br />
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4-13-16: <a href="http://matsukazebrewing.blogspot.com/2016/04/the-gaffers-home-brew-hobbit-beer.html" target="_blank">Gaffer's ESB</a>. Absolutely disgusting, and still sitting in the fermenter. Primary issue is that I boiled the wormwood for too long--while 1gm per gallon works, it should not be boiled for more than 5 minutes. Then it got infected with Roeslares. 3.5 gallons, not yet bottled. <u><b>Dumped</b></u><br />
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4-14-16; <a href="http://matsukazebrewing.blogspot.com/2016/04/radagasts-oud-bruin.html" target="_blank">Radagast's Oud Bruin</a>: A high OG Flander's brown with Roeslares. 6 months later, I added 1.5 gallons of fresh wort and chaga, plus some commercial dregs with Jolly Pumpkin in them (I hope). This was the first time I used a 4 hour boil. About 4 gallons in fermenter, and I plan to bottle after one year.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQTTg8b5LTqBTfDUZFD_YMADSsJzTOI27EwX2dXnsJIELCOj8oi4INR1Nt2lY9aX2n1rAlYiLcbtyDojVVhofQBmJ6tWoFexFkutOjGZV4E12GDGOsNkjR75oC2e2U-YEJwuXKyTbXndP/s1600/IMG_20160414_152716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQTTg8b5LTqBTfDUZFD_YMADSsJzTOI27EwX2dXnsJIELCOj8oi4INR1Nt2lY9aX2n1rAlYiLcbtyDojVVhofQBmJ6tWoFexFkutOjGZV4E12GDGOsNkjR75oC2e2U-YEJwuXKyTbXndP/s320/IMG_20160414_152716.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oud Broun, Gaffer's ESB, Wizard's Wit</td></tr>
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5-1-16;<a href="http://matsukazebrewing.blogspot.com/2016/05/sour-saison-1-gallon-test.html" target="_blank"> Raspberry Sour</a>: I was testing the use of probiotic capsules for mixed fermentation souring...it got quite sour. While chunky, the beer is delicious. About 1/2 gallon in bottles.<br />
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6-11-16<b>; </b><a href="http://matsukazebrewing.blogspot.com/2016/09/rhubarb-wine-rebrew-2016.html" target="_blank">Rhubarb Wine</a>: My usual rhubarb wine, with 27lb of rhubarb and a two stage fermentation (49th state saison and cote de blanc). 5 gallons. And 4 gallons bottled.<br />
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6-22-16; <a href="http://matsukazebrewing.blogspot.com/2016/08/near-100-wheat.html" target="_blank">Dark Farmhouse Wheat</a>: Decidedly interesting, and fermented with a blend of 49th State Brewery Saison yeast, and my wild capture from last year. 3/4 gallon.<br />
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6-23-16; <a href="http://matsukazebrewing.blogspot.com/2016/08/gose.html" target="_blank">Graveyard Gose</a>; The second of my WoW racial line, a dark sour wheat beer with salt, coriander, wormwood, and spruce tips. It came out rather nice, actually; complex with just enough saline, and I didn't overdo the wormwood--I may very well make it again in a larger batch. 3/4 gallon.<br />
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6-24-16; <a href="http://matsukazebrewing.blogspot.com/2016/09/franken-beir-belgian-session-ale.html" target="_blank">Kitchen Sink Session Ale</a>: Ok...this was just messing around, but came out delicious. It was a second mashing of the grains from 5 different 1 gallon batches. Bay leaf was added at bottling, and I want to make it again. 3.5 gallons.<br />
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8-3-16; Light Cherry Cyser: Many requests for me to make it again, so I did. My usual recipe, and it came out delightful as normal. 4 gallons <br />
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9-2-16; <a href="http://matsukazebrewing.blogspot.com/2016/09/raspberry-cane-session-ale-full-on.html" target="_blank">Lithuanian Raspberry Cane Raw Session Ale</a>; This was also decidedly interesting; an experiment with using raspberry canes as the mash filter. Other than the sulfur when young, it is nicely drinkable and full bodied--I believe I will make it again. 3 gallons bottled?<br />
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9-14-16; <a href="http://matsukazebrewing.blogspot.com/2016/09/chocolate-orange-municher-alt.html" target="_blank">Chocolate Orange (German) Milk Stout</a>: Brewed alt style with German malts, very low hop rate, and chocolate. It seems to have come out lovely, but needs more orange--should be popular. 2.9 gallons bottled. <br />
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1 gallon of second runnings got wild cultures and lacto--should be interesting. <br />
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10-7-16; <a href="http://matsukazebrewing.blogspot.com/2016/10/crabapple-bier-de-garde.html" target="_blank">Crabapple Farmhouse Ale</a>: A strong but light coloured beer (pils/wheat/oat) with a 5 hour boil, and 4lbs of bitter crabapples added after high krausen. Fermented with saison yeast, my wild yeast, and whatever is on the apples. 3.5 gallons currently, but hope to brew more and top it up slightly.<br />
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10-8-16; <a href="http://matsukazebrewing.blogspot.com/2016/10/stirrup-cup-wheat.html" target="_blank">Stirrup Cup Wheat</a>: English styled fruited wheat beer. Currently tart from the fruits (raspberry, highbush cranberry, and crabapple), it will need quite a bit of aging. About 3.5 gallons currently, and a funny grey colour.<br />
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10-9-16; <a href="http://matsukazebrewing.blogspot.com/2016/11/rauche-n-rye.html" target="_blank">Rauch-n-Rye</a>; A beechwood smoked bier with about 20% rye. Flavour is nicely smokey, almost bacony, but I don't think it's overdone. 3.5 gallons bottled.<br />
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11-7-16; Dry Hopped Ginger Cider: Apple cider with a full pound of fresh ginger, then dry-hopped with .5 oz of East Kent Goldings. 3.5 gallons bottled. <br />
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11-17-16; <a href="http://matsukazebrewing.blogspot.com/2016/11/brett-c-mild.html" target="_blank">Brett C "Mild"</a>: There are about four gallons, which is slowly fermenting. It should be interesting, given the stress from a long lag. Assuming it is drinkable...<br />
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12-7-16; <a href="http://matsukazebrewing.blogspot.com/2016/12/saison-du-bruegel.html" target="_blank">Saison du Brughal</a>: An batch of pale saison with Saison Parfait yeast...still in primary, but smells tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1B2FnV7j7Npq4G0Lo7OZ9y9T-aeBwP8y5EvDFEeFKC4sSmiR0dmUQcXCenuya8W37ehwVCLiM_e4ttGnvS3sH4bX2wAFas6XljEKoMGJfddOSZY2nDCSKdocz5O15GIgjMQi-I5Mtwq/s1600/IMG_20161117_202418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1B2FnV7j7Npq4G0Lo7OZ9y9T-aeBwP8y5EvDFEeFKC4sSmiR0dmUQcXCenuya8W37ehwVCLiM_e4ttGnvS3sH4bX2wAFas6XljEKoMGJfddOSZY2nDCSKdocz5O15GIgjMQi-I5Mtwq/s320/IMG_20161117_202418.jpg" width="240" /></a></div>
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Around 60 gallons brewed!<br />
<br />
Hopeful Wishing:<br />
Some of the things I am hoping to do this year include my first grape wine (a white, to be naturally carbonated); my first pLamic (for reference, this means a beer with all the production characteristics of a traditional lambic...which is a protected term)--as a fully spontaneously innoculated beer. More mixed fermentations (sour, funky, and fully mixed) with cultured strains...and just brew more in general! I'm also planning to focus more on sessionable brews--full flavoured beers of 1-5% (a bit higher than normal definitions, but I tend to brew in the 7-9% range, normally).<br />
<h3>
Slainte!</h3>
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<br />
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<span style="font-size: xx-small;"><span style="font-family: inherit;"><br /></span></span><span style="font-size: small;">
<span style="font-family: inherit;">©
John Frey, 201<span style="font-family: inherit;">7</span>. 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.</span>
</span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-39638226665381247042016-12-13T13:53:00.000-08:002017-07-08T10:39:20.181-07:00Saison du Bruegel<span style="font-size: small;"><span style="font-family: inherit;">So, fancy yeasts are hard to get up here, beyond some wyeast...so when I saw that <a href="http://bootlegbiology.com/product-category/cultures/" target="_blank">Bootleg Biology </a>had homebrew pitches up for sale, I jumped on it; purchasing the<a href="http://bootlegbiology.com/product/saison-parfait-new-world-saison-blend/" target="_blank"> Saison Parfait </a>(clean), <a href="http://bootlegbiology.com/product/funk-weapon-3/" target="_blank">Funk Weapon 3</a> (a fruity and mildly funky brett), and their <a href="http://bootlegbiology.com/product/sour-solera-blend-fall-2016/" target="_blank">Sour Solara Fall 2016</a> (full on mixed culture). This recipe came about by my wanting to quickly use the Saison yeast with a rustic, multi-grain saison.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyTFTBv2u9vqy6iDWmQJ0Io13IlXTj0kyFQSaPg_hh8ZgRgpCxuSl9HF8HmxC0VgIfDcPKdRUdqBTD4CHi6O0_0FLwsuvukcOWWe6KtF0R1TyJktEeFFlqqAoXqedtR04nDmTgodAHwFJ/s1600/IMG_20161126_190956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyTFTBv2u9vqy6iDWmQJ0Io13IlXTj0kyFQSaPg_hh8ZgRgpCxuSl9HF8HmxC0VgIfDcPKdRUdqBTD4CHi6O0_0FLwsuvukcOWWe6KtF0R1TyJktEeFFlqqAoXqedtR04nDmTgodAHwFJ/s320/IMG_20161126_190956.jpg" width="320" /></a></div>
<a name='more'></a><span style="font-size: small;"><span style="font-family: inherit;">The Bootleg biology page states that it is "likely" that the peasants in Brughal's paintings were drinking a saison (sorry guys...but I want to see some research on that)--hence the name. While the majority of the malt (65%) is Belgian pale, backed with a decent amount of wheat (15%). Inspired by Trippel Karmleit I decided to put in a variety of flaked grains as well (plus unmalted wheat). While originally I was just going to add 1.5 lb of flaked oats, I ended up splitting it in thirds with oat, barley (for head retention), and rye (more head retention and spiciness). If I could get the blasted stuff, I would have just used a large quantity of oat malt in the recipe, as Dutch beers from that period appear to have--<a href="http://www.dorst.co.uk/koyt/" target="_blank">kuit or koyt</a>. I added some Aromatic malt for some additional grainy/sourdough flavours, and a sprinkle of Carafa II just to darken it slightly; I would have rather just used some melanoiden malt instead, but we were out.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">Because I want the yeast to shine (as balanced with maltiness), I chose to keep the hops simple and low--just a single addition of styrian goldings at first wort for bittering, and an aroma addition of fuggle.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<span style="font-size: small;"><span style="font-family: inherit;">So, on to the recipe:</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<span style="font-size: small;"><span style="font-family: inherit;">Recipe:
Saison du Brueghel (test for Saison Parfait yeast) Parti-gyle bill TYPE: All Grain</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Style:
Saison</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">---RECIPE
SPECIFICATIONS-----------------------------------------------</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">SRM:
10.3 SRM SRM RANGE: 5.0-22.0 SRM</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">IBU:
29.5 IBUs Tinseth IBU RANGE: 20.0-35.0
IBUs</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">OG:
1.064 SG OG RANGE: 1.048-1.065
SG</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">FG:
1.007 SG FG RANGE: 1.002-1.008
SG</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">BU:GU:
0.490 Calories: 300.7 kcal/12oz Est ABV: 10.3 % </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">EE%:
70.00 % Batch: 4.00 gal Boil: 5.18 gal BT: 60 Mins</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">---WATER
CHEMISTRY ADDITIONS----------------</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Amt Name Type # %/IBU </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">0.80
tsp Lactic Acid (Mash: Peptidase addition) Water Agent 1
- </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Total
Grain Weight: 13 lbs 1.0 oz Total
Hops: 2.35 oz oz.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">---MASH/STEEP
PROCESS------MASH PH:5.20 ------</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">>>>>>>>>>>-ADD
WATER CHEMICALS BEFORE GRAINS!!<<<<<<<</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: inherit;">Amt Name Type # %/IBU </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">8
lbs 8.0 oz Pale Malt (2 Row) Bel
(3.0 SRM) Grain 2 65.1 % </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">2
lbs Wheat Malt, Ger (2.0
SRM) Grain 3 15.3 % </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">8.0
oz Aromatic Malt (26.0
SRM) Grain 4
3.8 % </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">8.0
oz Barley, Flaked (1.7
SRM) Grain 5 3.8 % </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: inherit;">8.0
oz Oats, Flaked (1.0
SRM) Grain 6 3.8 % </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: inherit;">8.0
oz Rye, Flaked (2.0
SRM) Grain 7 3.8 % </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: inherit;">8.0
oz Wheat, Torrified (1.7
SRM) Grain 8 3.8 % </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1.0
oz Carafa II (412.0
SRM) Grain 9
0.5 % </span></span></div>
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<br /></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Name Description Step Temperat Step
Time </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Beta-glucanase Add 15.35 qt of water at 125.6 F 113.0 F 15 min </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Peptidase Add 3.07 qt of water at 162.7 F 120.0 F 10 min </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Proteinase Add 7.71 qt of water at 178.1 F 135.0 F 15 min </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Sacc
Low Decoct 5.34 qt of mash and
boil it 148.0 F 40 min </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Sacc
Height Decoct 3.96 qt of mash and
boil it 156.0 F
25 min </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">---SPARGE
PROCESS---</span></span></div>
<br />
<br />
Second-gyle with 3 gallons of 150 water for 30-45 minutes.<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: inherit;">Amt Name Type # %/IBU </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1.35
oz Styrian Goldings [2.80
%] - First Wort 9 Hop 10 19.6 IBUs </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">---BOIL
PROCESS-----------------------------</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Est
Pre_Boil Gravity: 1.069 SG Est OG: 1.084
SG</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Amt Name Type # %/IBU </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1.00
oz Fuggle [4.50 %] - Boil
18.0 min Hop 11 10 IBUs </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Note that the grain amounts are made to produce /more/ wort than the recipe claims. So if duplicating, use the percentages, not quantities.</span></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmvcrEfnAmoBjrgYdr3n8ez9gDjC4JNCL9zDriM3y5lUARGCQJiYr6TnS46TXgYwxQNFPX3Ccm-SYln33roDo5liKY2sGvZRKYvnFXFsrCtK4fBdEoOz8HkT-mldpJMi4cfcL6cBZu2_/s1600/IMG_20161207_134722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmvcrEfnAmoBjrgYdr3n8ez9gDjC4JNCL9zDriM3y5lUARGCQJiYr6TnS46TXgYwxQNFPX3Ccm-SYln33roDo5liKY2sGvZRKYvnFXFsrCtK4fBdEoOz8HkT-mldpJMi4cfcL6cBZu2_/s320/IMG_20161207_134722.jpg" width="240" /></a></span></div>
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<br />
<span style="font-size: small;"><span style="font-family: inherit;">Hit most of my mash temps, although was a little high on a couple of them--first gyle efficiency was terrible, though.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyouyPEpY8JUZqJ0wmFmT8moXEp2KPNIQ3efkc-mAjaTjIFZvrExPXjOZmmuogQVnU8v46vRkqswVlDQbSs46Hx0gS2jE9S4IducI_GKbcgfbjR2O3U4g9bGTeTqkEIm9RZkkyq4fdIXrz/s1600/IMG_20161207_145716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyouyPEpY8JUZqJ0wmFmT8moXEp2KPNIQ3efkc-mAjaTjIFZvrExPXjOZmmuogQVnU8v46vRkqswVlDQbSs46Hx0gS2jE9S4IducI_GKbcgfbjR2O3U4g9bGTeTqkEIm9RZkkyq4fdIXrz/s320/IMG_20161207_145716.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">First wort was 1.054 at target quantity (5.25) and second was 1.035 at 2.75 gallons.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgwV1U4bfYBGsaWnOGhyLwtq9SwKQUmd3U6mtA0gp31kUVVNj4Tff-m75cCDL_uL3yGm37umyarrUrYvjUMcwi-6gV1U9p3zTvHZVsaaAXNWxWbBQJ-X5T0hhZ8SFpiycijw0hpbEjo0K/s1600/IMG_20161208_182328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgwV1U4bfYBGsaWnOGhyLwtq9SwKQUmd3U6mtA0gp31kUVVNj4Tff-m75cCDL_uL3yGm37umyarrUrYvjUMcwi-6gV1U9p3zTvHZVsaaAXNWxWbBQJ-X5T0hhZ8SFpiycijw0hpbEjo0K/s320/IMG_20161208_182328.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"> 12-7-16; OG 1.064. Fermentation temperatures were a bit low for the first couple of days, then I managed to begin ramping it up to a mere 68...still 8-10 degrees lower than I would like, but I am still getting a lot of amazingly fruity esters from the airlock.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1JZWobWBAvCQLk0_I7UAa_7XPam6p6_VpQHzD699VN0MTwUoLHsyb5a2LazR5sYhyBfXH10Xv9KsdH4P1bEuNVMVXaonsbprc_T9CkpcCSSI7qVbsXSHerZ4q2eJbX1mzgjhgiMue5f7/s1600/IMG_20161212_132116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1JZWobWBAvCQLk0_I7UAa_7XPam6p6_VpQHzD699VN0MTwUoLHsyb5a2LazR5sYhyBfXH10Xv9KsdH4P1bEuNVMVXaonsbprc_T9CkpcCSSI7qVbsXSHerZ4q2eJbX1mzgjhgiMue5f7/s320/IMG_20161212_132116.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;">12-16-16; Finally bo<span style="font-family: inherit;">iled the<span style="font-family: inherit;"> second runnings, unhopped, for about 45 minutes--<span style="font-family: inherit;">DMS isn't <span style="font-family: inherit;">really a<span style="font-family: inherit;"> concern with second <span style="font-family: inherit;">gyle. OG 1.036, <span style="font-family: inherit;">split into two <span style="font-family: inherit;">g<span style="font-family: inherit;">allons; one getting the Funk Weapon<span style="font-family: inherit;"> 3, and the other the Sour Solara. Basically, I'm using the <span style="font-family: inherit;">gallon batches to prop up and store the <span style="font-family: inherit;">strains--eventually, I'll make full batches (and in the case of Funk weapon<span style="font-family: inherit;">, <span style="font-family: inherit;">just pull a t<span style="font-family: inherit;">ouch for secondar<span style="font-family: inherit;">ies).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuASM6AmXJSAZb3p875LRyRfyyqU1QFv38_CaE4Z6HBArnzpEIemx3D1tnG53gk_GDeNSIFyVtHTS0f1yEeL3vQW_fDAQQD0jecHjQRmxNJtmOOxFYzUgUtG_2WK9dyoizYXr05_FQPBaj/s1600/16992473_1768972343413048_853539314525822116_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuASM6AmXJSAZb3p875LRyRfyyqU1QFv38_CaE4Z6HBArnzpEIemx3D1tnG53gk_GDeNSIFyVtHTS0f1yEeL3vQW_fDAQQD0jecHjQRmxNJtmOOxFYzUgUtG_2WK9dyoizYXr05_FQPBaj/s320/16992473_1768972343413048_853539314525822116_o.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Eventually, I bottled on February 27th. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqrmqnvVUQZwRKjPjvBUxPdX79awrVl6krDQWdKc19YaJDg5wK0ZnMz-aEGxU5NDpEUiXlnVl5tLRhoY21cQRptdYaX-zos-r0yNiAfJ5XvUUZhABlfBIbRpWMBQoD5AOjO7-p169wOty/s1600/17158880_1774448729532076_9052951888997590328_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqrmqnvVUQZwRKjPjvBUxPdX79awrVl6krDQWdKc19YaJDg5wK0ZnMz-aEGxU5NDpEUiXlnVl5tLRhoY21cQRptdYaX-zos-r0yNiAfJ5XvUUZhABlfBIbRpWMBQoD5AOjO7-p169wOty/s320/17158880_1774448729532076_9052951888997590328_o.jpg" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> I was quite happy with the flavours, a fair amount of yeast driven flavour, saisonlike, but different. Body is almost creamy, although dry. It didn't finish as dry as anticipated, at 1.010, and I bottled for high volumes of Co2.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<br />
<span style="font-size: xx-small;"><span style="font-family: inherit;"><br /></span></span><span style="font-size: x-small;">
<span style="font-family: inherit;"> </span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-family: inherit;">©
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.</span>
</span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-54967396519076864552016-11-18T09:23:00.000-08:002017-01-29T19:02:12.854-08:00Brett. C "Mild"<span style="font-size: small;"><span style="font-family: inherit;">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.</span></span> <span style="font-size: small;"><span style="font-family: inherit;">
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.</span></span> <span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /> </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfRTWNI-afolkf-JQnk71L7mMPOLr2ecfFfIGCUdALsAkoIFDKblR28WNFlk_YS1VvrIYvnrUDLaOukOd2fB0X26bSz7Z8Ho0VJlIfby3gaCRe3XNiZgNef6m5eviPhR9xFzZbuK0QP0/s1600/IMG_20161116_135845.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfRTWNI-afolkf-JQnk71L7mMPOLr2ecfFfIGCUdALsAkoIFDKblR28WNFlk_YS1VvrIYvnrUDLaOukOd2fB0X26bSz7Z8Ho0VJlIfby3gaCRe3XNiZgNef6m5eviPhR9xFzZbuK0QP0/s320/IMG_20161116_135845.jpg" width="320" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;">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.</span></span><br />
<a name='more'></a><span style="font-size: small;"><span style="font-family: inherit;">Aht<span style="font-family: inherit;">anum hops were used <span style="font-family: inherit;">primarily because I felt the citrus forward would compliment the brett c<span style="font-family: inherit;">.<span style="font-family: inherit;">--theoretically--and because I figured I should give them a try before they were all gone (my LH<span style="font-family: inherit;">BS discontinued carrying them).</span></span></span></span></span> </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Recipe: Brett C Session Ale TYPE: All Grain<br />Style: Mild<br />---RECIPE SPECIFICATIONS-----------------------------------------------<br />SRM: 13.2 SRM SRM RANGE: 12.0-25.0 SRM<br />IBU: 19.6 IBUs Tinseth IBU RANGE: 10.0-25.0 IBUs<br />OG: 1.038 SG OG RANGE: 1.030-1.038 SG<br />FG: 1.012 SG FG RANGE: 1.008-1.013 SG<br />BU:GU: 0.519 Calories: 134.8 kcal/12oz Est ABV: 3.3 % <br />EE%: 72.00 % Batch: 4.00 gal Boil: 5.18 gal BT: 60 Mins<br /><br />---WATER CHEMISTRY ADDITIONS----------------<br /><br />Amt Name Type # %/IBU <br />0.70 tsp Lactic Acid (Mash 60.0 mins) Water Agent 1 - <br /><br />Total Grain Weight: 5 lbs 10.1 oz Total Hops: 1.35 oz oz.<br />---MASH/STEEP PROCESS------MASH PH:5.20 ------<br />>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<<br />Amt Name Type # %/IBU <br />4 lbs 5.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 76.7 % <br />7.0 oz Crystal 135/150 (75.0 SRM) Grain 3 7.8 % <br />7.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.8 % <br />4.0 oz Crystal 50/60 (55.0 SRM) Grain 5 4.4 % <br />3.0 oz Chocolate, Pale (225.0 SRM) Grain 6 3.3 % <br /><br /><br />Name Description Step Temperat Step Time <br />Saccharification Add 21.06 qt of water at 164.7 F 158.0 F 60 min <br />Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min <br /><br />---SPARGE PROCESS---<br />>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 68.0 F/72.0 F<br />>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH<br />If steeping, remove grains, and prepare to boil wort<br /><br />---BOIL PROCESS-----------------------------<br />Est Pre_Boil Gravity: 1.031 SG Est OG: 1.038 SG<br />Amt Name Type # %/IBU <br />0.40 oz Fuggle [5.70 %] - Boil 60.0 min Hop 7 12.0 IBUs <br />1.00 tsp Irish Moss (Boil 20.0 mins) Fining 8 - <br />0.35 oz Ahtanum [4.90 %] - Boil 15.0 min Hop 9 4.5 IBUs <br />0.60 oz Ahtanum [4.90 %] - Boil 5.0 min Hop 10 3.1 IBUs <br /><br /><br />---FERM PROCESS-----------------------------<br />Primary Start: 08 Nov 2016 - 4.00 Days at 67.0 F<br />Secondary Start: 12 Nov 2016 - 10.00 Days at 67.0 F<br />Style Carb Range: 1.30-2.30 Vols<br />Bottling Date: 22 Nov 2016 with 1.5 Volumes CO2: <br />---NOTES------------------------------------<br /></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">
<i> </i>This
is fun....it is my trial run for my new, ten gallon cooler tun. I can
finally do my full volume, no sparge mashes, and have plenty of room!
And just open the spigot to drain the tun. And easily do my
parti-gyle! Yay!</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Anyways.... Mash in went perfectly,
hitting the target 157*, and I mashed for 60min. Pulled the bag
slightly to clear the spigot and drained the tun, squeezing the bag
moderately. Brew day went pretty much without a hitch; a slight leak of
the valve--should probably find a second silicon washer for the
outside--, and a fairly shallow learning curve for how to drain the wort
(especially since I forgot to grab about a foot of silicon tubing like
planned; but that's optional). The steep part will come with time,
trying to figure out how to re-circulate to get clearer wort, since with
full volume mashes there is no grain bed to filter through until most
of the wort is removed. And if I pour liquid in there when the bag is
in place, it falls down...</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8vtW4y9lLs9Ma2bsNFkWbaWNF6Kk4lI3xe2Owf3fN7SWgx4vs8li0sRPZBWSJBw2ylaVS-E-o1X2q8piJJzypg8m7Nh1HOE5YGA3Cn3vcOnnqrV228ners-I7lP0_fjQcD97EFCybRoZ/s1600/IMG_20161117_191149.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8vtW4y9lLs9Ma2bsNFkWbaWNF6Kk4lI3xe2Owf3fN7SWgx4vs8li0sRPZBWSJBw2ylaVS-E-o1X2q8piJJzypg8m7Nh1HOE5YGA3Cn3vcOnnqrV228ners-I7lP0_fjQcD97EFCybRoZ/s320/IMG_20161117_191149.jpg" width="240" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;">Pre-boil volume was right on<i>, </i>and gravity slightly high at 1.033. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">
I decided to add about 1.5 gallons of 150 water to partigyle--it came out at about 1.5 gallons of 1.025<i> </i>wort. Some of this got added to the primary wort. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;">Post chill Mild wort</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: inherit;">Hop additions were added per schedule.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;">Raw Second-gyle wort</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: inherit;">The second gyle was only heated to 180, and received .5oz of EKG in whirlpool. So it is actually a raw ale. </span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">As
for the yeast...that's where I ran into an issue. Apparently, the
Wyeast bretts don't contain their smack-pack. I thought they did, so
didn't make a starter (bad me, I know). It /should/ be okay, with the
smaller than normal, batch with lower than average gravity. Assuming I
haven't lost too many cells, that is.<br />Fingers crossed--if it doesn't
show signs of fermentation in a couple of days, I'll have to come up
with a backup plan, but I really don't want to pitch another strain in
there--the whole point of this was to keep the culture pure for future
use.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><b>11-17-16</b>; Mild came out with 4.25 gallons of 1.041 wort.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">The Second-gyle OG: 1.022. Pitched part of a pack of Cote des Blanc because...what the heck? Why not...?</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b>12-7-16; </b><span style="font-family: inherit;">Unfortunately, because of the extremely low pitch rate, <span style="font-family: inherit;">it took forever to <span style="font-family: inherit;">show signs of fermentation--as in, at least a we<span style="font-family: inherit;">ek. So th<span style="font-family: inherit;">e batch may <span style="font-family: inherit;">be a dum<span style="font-family: inherit;">per. Probably is, since the gravity has <span style="font-family: inherit;">only dropped by 1<span style="font-family: inherit;">0 points, and there is <span style="font-family: inherit;">some white mold f<span style="font-family: inherit;">loating on top. I am racking to <span style="font-family: inherit;">secondary, but was afraid to <span style="font-family: inherit;">taste.</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b>1-29-1<span style="font-family: inherit;">7</span></b><span style="font-family: inherit;">; FG is 1.003, and<span style="font-family: inherit;">....band<span style="font-family: inherit;">-aids. Dammit.</span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span>
</div>
<span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-7701534670493448832016-11-06T19:35:00.001-08:002016-11-17T17:37:58.637-08:00Rauche-n-ryeI'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.<br />
<br />
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.<br />
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<h1>
Rauche and Rye</h1>
<h2>
Rauchbier (6 B)</h2>
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<div class="glass">
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<div class="full">
<span class="item">Type:</span> All Grain<br />
<span class="item">Batch Size:</span> 4.00 gal<br />
<span class="item">Boil Size:</span> 5.18 gal<br />
<span class="item">Boil Time:</span> 60 min<br />
<span class="item">End of Boil Vol:</span> 4.43 gal<br />
<span class="item">Final Bottling Vol:</span> 4.00 gal<span class="item"></span><span class="item"></span> <br />
<span class="item">Equipment:</span> BIAB Full batch<br />
<span class="item">Efficiency:</span> 70.00 %<br />
<span class="item">Est Mash Efficiency:</span> 74.4 %<span class="item"></span><span class="item"></span> </div>
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<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption><tbody>
<tr><th align="left" width="22%"><b> Amt</b></th><th align="left" width="50%"><b> Name</b></th><th align="left" width="11%"><b> Type</b></th><th align="left" width="4%"><b> #</b></th><th align="left" width="11%"><b> %/IBU</b></th></tr>
<tr><td align="left">5 lbs</td><td align="left">Smoked Malt (9.0 SRM)</td><td align="left">Grain</td><td align="left">1</td><td align="left">50.0 %</td></tr>
<tr><td align="left">2 lbs</td><td align="left">Rye Malt (4.7 SRM)</td><td align="left">Grain</td><td align="left">2</td><td align="left">20.0 %</td></tr>
<tr><td align="left">1 lbs 8.0 oz</td><td align="left">Munich Malt (9.0 SRM)</td><td align="left">Grain</td><td align="left">3</td><td align="left">15.0 %</td></tr>
<tr><td align="left">1 lbs</td><td align="left">Wheat Malt, Ger (2.0 SRM)</td><td align="left">Grain</td><td align="left">4</td><td align="left">10.0 %</td></tr>
<tr><td align="left">8.0 oz</td><td align="left">Brown Malt (65.0 SRM)</td><td align="left">Grain</td><td align="left">5</td><td align="left">5.0 %</td></tr>
<tr><td align="left">0.50 oz</td><td align="left">Willamette [4.10 %] - Boil 60.0 min</td><td align="left">Hop</td><td align="left">6</td><td align="left">9.1 IBUs</td></tr>
<tr><td align="left">0.25 oz</td><td align="left">Willamette [4.10 %] - Boil 25.0 min</td><td align="left">Hop</td><td align="left">7</td><td align="left">3.2 IBUs</td></tr>
<tr><td align="left">0.25 oz</td><td align="left">Willamette [4.10 %] - Boil 8.0 min</td><td align="left">Hop</td><td align="left">8</td><td align="left">1.4 IBUs</td></tr>
<tr><td align="left">1.0 pkg</td><td align="left">AW4 (Vintner's Harvest #)</td><td align="left">Yeast</td><td align="left">9</td><td align="left">-</td></tr>
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<h3>
Gravity, Alcohol Content and Color</h3>
<div class="col1">
<span class="item">Est Original Gravity:</span> 1.062 SG<br />
<span class="item">Est Final Gravity:</span> 1.019 SG<br />
<span class="item">Estimated Alcohol by Vol:</span> 5.6 %<br />
<span class="item">Bitterness:</span> 13.6 IBUs<br />
<span class="item">Est Color:</span> 13.2 SRM </div>
<div class="col2">
<span class="item">Measured Original Gravity:</span> 1.072 SG<br />
<span class="item">Measured Final Gravity:</span> 1.010 SG<br />
<span class="item">Actual Alcohol by Vol:</span> 8.2 %<br />
<span class="item">Calories:</span> 242.2 kcal/12oz </div>
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<h3>
Mash Profile</h3>
<div class="col1">
<span class="item">Mash Name:</span> Decoction Mash, Double<br />
<span class="item">Sparge Water:</span> 1.58 gal<br />
<span class="item">Sparge Temperature:</span> 168.0 F<br />
<span class="item">Adjust Temp for Equipment:</span> FALSE<br />
<span class="item">Est Mash PH:</span> 5.49<br />
<span class="item">Measured Mash PH:</span> 5.20</div>
<div class="col2">
<span class="item">Total Grain Weight:</span> 10 lbs<br />
<span class="item">Grain Temperature:</span> 67.0 F<br />
<span class="item">Tun Temperature:</span> 72.0 F<br />
<span class="item">Target Mash PH:</span> 5.20<br />
<span class="item">Mash Acid Addition:</span> <br />
<span class="item">Sparge Acid Addition:</span> </div>
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption><tbody>
<tr><th align="left" width="19%"><b> Name</b></th><th align="left" width="54%"><b> Description</b></th><th align="left" width="12%"><b> Step Temperature</b></th><th align="left" width="12%"><b> Step Time</b></th></tr>
<tr><td align="left">Protein Rest</td><td align="left">Add 15.00 qt of water at 128.7 F</td><td align="left">122.0 F</td><td align="left">35 min</td></tr>
<tr><td align="left">Saccharification</td><td align="left">Decoct 5.03 qt of mash and boil it </td><td align="left">147.0 F</td><td align="left">20 min</td></tr>
<tr><td align="left">Saccharification</td><td align="left">Decoct 2.51 qt of mash and boil it </td><td align="left">156.0 F</td><td align="left">20 min</td></tr>
<tr><td align="left">Mash Out</td><td align="left">Heat to 168.0 F over 10 min</td><td align="left">168.0 F</td><td align="left">10 min</td></tr>
</tbody></table>
<br />
<span class="item">Sparge:</span> Fly sparge with 1.58 gal water at 168.0 F </div>
<div class="full">
<span class="item">Mash Notes:</span> Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.</div>
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<h3>
Carbonation and Storage</h3>
<div class="col1">
<span class="item">Carbonation Type:</span> Bottle<br />
<span class="item">Pressure/Weight:</span> 3.14 oz<br />
<span class="item">Keg/Bottling Temperature:</span> 70.0 F<br />
<span class="item">Fermentation:</span> Ale, Two Stage</div>
<div class="col2">
<span class="item">Volumes of CO2:</span> 2.3<br />
<span class="item">Carbonation Used:</span> Bottle with 3.14 oz Corn Sugar<br />
<span class="item">Age for:</span> 30.00 days<br />
<span class="item">Storage Temperature:</span> 65.0 F </div>
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<div class="full">
<h3>
Notes</h3>
</div>
<div align="right">
<i><span style="font-size: x-small;">Created with </span> <span style="font-size: x-small;"><a href="http://www.beersmith.com/">BeerSmith</a></span></i> </div>
</div>
<br />
10-9-16; I got quite nice efficiency this time, OG 1.072. the yeast pitched was AW4 Vintner's Harvest--the dregs from the Lithuanian session ale.<br />
<br />
11-6-16; FG 1.014. Flavour is quite nice, almost like bacon, and I tossed it in the fridge to cold crash for a couple of weeks--I believe I shall gelatin fine as well. AA% 65, and 7.62%ABV<br />
<br />
11-17-16; Bottled, with 2.8 oz of sugar for about 2.6 volumes--within style. 31 bottles, and 2 champagne. Marked RR'16. <br />
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<span style="font-size: xx-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-13430211157366774542016-10-10T20:58:00.000-07:002016-11-06T15:01:49.301-08:00Stirrup Cup WheatA while ago, somebody asked for a suggestion for a beer for an English autumn hunt. Which naturally, got my brain whirring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRN8kWxreOGuiFdVAIS2sE8nywLgDx75TArrfWoxav8ZOMxnT_QGIkWRsujnfjkZ88Qj9AasLUo6NvC1csu02CSrMSXFVDuUNaY_2JeksciZgZLkDKArRxBW759M9IR3Nsy3up8NkqW1u/s1600/IMG_20161009_084310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRN8kWxreOGuiFdVAIS2sE8nywLgDx75TArrfWoxav8ZOMxnT_QGIkWRsujnfjkZ88Qj9AasLUo6NvC1csu02CSrMSXFVDuUNaY_2JeksciZgZLkDKArRxBW759M9IR3Nsy3up8NkqW1u/s320/IMG_20161009_084310.jpg" width="240" /></a></div>
<br />
<a name='more'></a>Because you would be dealing with any kind of weather condition--but mainly cold and wet, it should probably be on the malty and warming side (so higher ABV), rather than bitter. I wanted something which could also be drank warm, mulled or as butterbeer--bitter also precludes this. On the other hand, it couldn't be sweet, since the beer also needed to be thirst quenching. For some reason--not sure why--I decided to make it a wheat beer; possibly contrariness, since there are no English wheat styles.<br />
<br />
Then I had another thought--the tradition of the stirrup cup, which is a beverage drank to warm during a hunt on horseback. Often, this was a gin based liqueur flavoured with "hedge-fruits". Which brings me to the flavourings--gin based, with locally harvested fruits; raspberry since I know it goes quite well with gin, highbush cranberries to fill out the raspberries, and a small amount of crabapples for tannins.<br />
<br />
Originally, white sugar was going to be added as well to boost the ABV while keeping it from being sweeter, but I decided to leave it out--the fruits added enough sugar as well.<br />
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<div id="header">
<div class="logo">
<h1>
Stirrup Cup Wheat</h1>
<h2>
British Strong Ale (17 A)</h2>
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</div>
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</div>
<div class="col1">
<span class="item">Type:</span> All Grain<br />
<span class="item">Batch Size:</span> 4.00 gal<br />
<span class="item">Boil Size:</span> 5.18 gal<br />
<span class="item">Boil Time:</span> 60 min<br />
<span class="item">End of Boil Vol:</span> 4.43 gal<br />
<span class="item">Final Bottling Vol:</span> 4.00 gal<br />
<span class="item">Fermentation:</span> Ale, Two Stage</div>
<div class="full">
<span class="item">Date:</span> 05 Oct 2016<br />
<span class="item">Brewer:</span> Brann<br />
<span class="item">Asst Brewer:</span> <br />
<span class="item">Equipment:</span> BIAB Full batch<br />
<span class="item">Efficiency:</span> 70.00 %<br />
<span class="item">Est Mash Efficiency:</span> 74.4 %<span class="item"></span><span class="item"></span> </div>
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<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption><tbody>
<tr><th align="left" width="22%"><b> Amt</b></th><th align="left" width="50%"><b> Name</b></th><th align="left" width="11%"><b> Type</b></th><th align="left" width="4%"><b> #</b></th><th align="left" width="11%"><b> %/IBU</b></th></tr>
<tr><td align="left">4 lbs 8.0 oz</td><td align="left">White Wheat Malt (2.4 SRM)</td><td align="left">Grain</td><td align="left">1</td><td align="left">44.4 %</td></tr>
<tr><td align="left">4 lbs</td><td align="left">Optic Malt (2.8 SRM)</td><td align="left">Grain</td><td align="left">2</td><td align="left">39.5 %</td></tr>
<tr><td align="left">8.0 oz</td><td align="left">Biscuit Malt (23.0 SRM)</td><td align="left">Grain</td><td align="left">3</td><td align="left">4.9 %</td></tr>
<tr><td align="left">8.0 oz</td><td align="left">Crystal 50/60 (55.0 SRM)</td><td align="left">Grain</td><td align="left">4</td><td align="left">4.9 %</td></tr>
<tr><td align="left">6.0 oz</td><td align="left">Acid Malt (3.0 SRM)</td><td align="left">Grain</td><td align="left">5</td><td align="left">3.7 %</td></tr>
<tr><td align="left">4.0 oz</td><td align="left">Vienna Malt (3.5 SRM)</td><td align="left">Grain</td><td align="left">6</td><td align="left">2.5 %</td></tr>
<tr><td align="left">0.30 oz</td><td align="left">Sorachi Ace [12.00 %] - Boil 60.0 min</td><td align="left">Hop</td><td align="left">7</td><td align="left">15.4 IBUs</td></tr>
<tr><td align="left">0.20 oz</td><td align="left">Fuggle [4.50 %] - Boil 25.0 min</td><td align="left">Hop</td><td align="left">8</td><td align="left">2.7 IBUs</td></tr>
<tr><td align="left">0.20 oz</td><td align="left">Sorachi Ace [12.00 %] - Boil 15.0 min</td><td align="left">Hop</td><td align="left">9</td><td align="left">5.1 IBUs</td></tr>
<tr><td align="left">0.15 oz</td><td align="left">Licorice Root (Boil 10.0 mins)</td><td align="left">Spice</td><td align="left">10</td><td align="left">-</td></tr>
<tr><td align="left">0.40 oz</td><td align="left">Fuggle [4.50 %] - Boil 5.0 min</td><td align="left">Hop</td><td align="left">11</td><td align="left">1.5 IBUs</td></tr>
<tr><td align="left">0.10 oz</td><td align="left">Orange Peel, Bitter (Boil 5.0 mins)</td><td align="left">Spice</td><td align="left">12</td><td align="left">-</td></tr>
<tr><td align="left">30.30 oz</td><td align="left">Cranberries, Highbush (Boil 0.0 mins)</td><td align="left">Flavor</td><td align="left">13</td><td align="left">-</td></tr>
<tr><td align="left">20.00 oz</td><td align="left">Raspberries (Boil 0.0 mins)</td><td align="left">Flavor</td><td align="left">14</td><td align="left">-</td></tr>
<tr><td align="left">10.00 oz</td><td align="left">Crabapple (Boil 0.0 mins)</td><td align="left">Other</td><td align="left">15</td><td align="left">-</td></tr>
<tr><td align="left">1.0 pkg</td><td align="left">London ESB Ale (Wyeast Labs #1968) [124.21 ml]</td><td align="left">Yeast</td><td align="left">16</td><td align="left">-</td></tr>
</tbody></table>
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<h3>
Gravity, Alcohol Content and Color</h3>
<div class="col1">
<span class="item">Est Original Gravity:</span> 1.067 SG<br />
<span class="item">Est Final Gravity:</span> 1.021 SG<br />
<span class="item">Estimated Alcohol by Vol:</span> 6.0 %<br />
<span class="item">Bitterness:</span> 24.7 IBUs<br />
<span class="item">Est Color:</span> 9.5 SRM </div>
<div class="col2">
<span class="item">Measured Original Gravity:</span> 1.076 SG<br />
<span class="item">Measured Final Gravity:</span> 1.010 SG<br />
<span class="item">Actual Alcohol by Vol:</span> 8.7 %<br />
<span class="item">Calories:</span> 256.6 kcal/12oz </div>
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<h3>
Mash Profile</h3>
<div class="col1">
<span class="item">Mash Name:</span> English Clarity Step<br />
<span class="item">Sparge Water:</span> 1.39 gal<br />
<span class="item">Sparge Temperature:</span> 168.0 F<br />
<span class="item">Adjust Temp for Equipment:</span> TRUE<br />
<span class="item">Est Mash PH:</span> 5.62<br />
<span class="item">Measured Mash PH:</span> 5.20</div>
<div class="col2">
<span class="item">Total Grain Weight:</span> 10 lbs 2.0 oz<br />
<span class="item">Grain Temperature:</span> 68.0 F<br />
<span class="item">Tun Temperature:</span> 72.0 F<br />
<span class="item">Target Mash PH:</span> 5.20<br />
<span class="item">Mash Acid Addition:</span> <br />
<span class="item">Sparge Acid Addition:</span> </div>
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption><tbody>
<tr><th align="left" width="19%"><b> Name</b></th><th align="left" width="54%"><b> Description</b></th><th align="left" width="12%"><b> Step Temperature</b></th><th align="left" width="12%"><b> Step Time</b></th></tr>
<tr><td align="left">Proteinase</td><td align="left">Add 12.15 qt of water at 145.4 F</td><td align="left">133.0 F</td><td align="left">20 min</td></tr>
<tr><td align="left">Mash Step</td><td align="left">Add 3.65 qt of water at 208.0 F</td><td align="left">148.0 F</td><td align="left">20 min</td></tr>
<tr><td align="left">Sacc 2</td><td align="left">Decoct 1.84 qt of mash and boil it </td><td align="left">154.0 F</td><td align="left">40 min</td></tr>
<tr><td align="left">Sacc 3</td><td align="left">Decoct 2.03 qt of mash and boil it </td><td align="left">160.0 F</td><td align="left">15 min</td></tr>
</tbody></table>
<br />
<span class="item">Sparge:</span> Fly sparge with 1.39 gal water at 168.0 F </div>
<div class="full">
<span class="item">Mash Notes:</span> </div>
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<h3>
Carbonation and Storage</h3>
<div class="col1">
<span class="item">Carbonation Type:</span> Bottle<br />
<span class="item">Pressure/Weight:</span> 2.76 oz<br />
<span class="item">Keg/Bottling Temperature:</span> 70.0 F<br />
<span class="item">Fermentation:</span> Ale, Two Stage</div>
<div class="col2">
<span class="item">Volumes of CO2:</span> 2.0<br />
<span class="item">Carbonation Used:</span> Bottle with 2.76 oz Honey<br />
<span class="item">Age for:</span> 30.00 days<br />
<span class="item">Storage Temperature:</span> 65.0 F </div>
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<h3>
Notes</h3>
</div>
<div align="right">
<i><span style="font-size: x-small;">Created with </span> <span style="font-size: x-small;"><a href="http://www.beersmith.com/">BeerSmith</a></span></i> </div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLXF_myormrJ_1l8Z3uCS95MC2VPM_aL7NLgZFaCdXGEFFbzcmzRexPjNwztJxVTkLJXPTQ_nC5ApGUTMNySYxh9k431DHWH0Y2yNRUIWttGeZIm-JlboayGfdImZzvmH_NnGKJS95HKI/s1600/IMG_20161008_141007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLXF_myormrJ_1l8Z3uCS95MC2VPM_aL7NLgZFaCdXGEFFbzcmzRexPjNwztJxVTkLJXPTQ_nC5ApGUTMNySYxh9k431DHWH0Y2yNRUIWttGeZIm-JlboayGfdImZzvmH_NnGKJS95HKI/s320/IMG_20161008_141007.jpg" width="240" /></a></div>
The fruits were cooked slightly in wort to cover, with a couple spoonfulls of pectinase, then run through a chinois to remove all the solids. The juice was added to the wort at flameout.<br />
<br />
<b>10-8-16</b>; OG 1.076.<br />
Next day: Good gods. The krausen has filled the remaining headspace and is trying to escape. Airlock has been removed, and the top loosely covered with foil for an open fermentation.<br />
<br />
<b>11-6-16</b>; FG: 1.013. Flavour is nice, with a slight tartness from the apple. Racked. <br />
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<span style="font-size: xx-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-41705402889847194122016-10-09T13:09:00.002-07:002016-12-07T19:43:20.766-08:00Crabapple Bier de GardeHopefully 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.<br />
<br />
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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hw-zCAJlwr1ldSg4eaHqm3WzJ-XwphJNsHCMZlCG-AdZrkhfkVZpeENWpyzuOGme-3Mq4-saaDAutrpt0XuFKDgJtvU4tPo-SLTjcCE0hFOawSfDBIeMf91Mx4x04o5Z3QxiZMvIo5C8/s1600/IMG_20161008_083524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hw-zCAJlwr1ldSg4eaHqm3WzJ-XwphJNsHCMZlCG-AdZrkhfkVZpeENWpyzuOGme-3Mq4-saaDAutrpt0XuFKDgJtvU4tPo-SLTjcCE0hFOawSfDBIeMf91Mx4x04o5Z3QxiZMvIo5C8/s320/IMG_20161008_083524.jpg" width="240" /></a></div>
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<h1>
<a name='more'></a>Bier de Garde, Crabapple</h1>
<h2>
Bière de Garde (24 C)</h2>
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</div>
<div class="col1">
<span class="item">Type:</span> All Grain<br />
<span class="item">Batch Size:</span> 4.00 gal<br />
<span class="item">Boil Size:</span> 5.18 gal<br />
<span class="item">Boil Time:</span> 300 min<br />
<span class="item">End of Boil Vol:</span> 4.43 gal<br />
<span class="item">Final Bottling Vol:</span> 4.00 gal<br />
<span class="item">Fermentation:</span> Ale, Two Stage</div>
<div class="full">
<span class="item">Date:</span> 07 Oct 2016<span class="item"></span><br />
<span class="item">Equipment:</span> BIAB Full batch<br />
<span class="item">Efficiency:</span> 72.00 %<br />
<span class="item">Est Mash Efficiency:</span> 76.5 %<span class="item"></span><span class="item"></span> </div>
<div class="full">
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Ingredients</caption><tbody>
<tr><th align="left" width="22%"><b> Amt</b></th><th align="left" width="50%"><b> Name</b></th><th align="left" width="11%"><b> Type</b></th><th align="left" width="4%"><b> #</b></th><th align="left" width="11%"><b> %/IBU</b></th></tr>
<tr><td align="left">9 lbs</td><td align="left">Pilsner (2 Row) Bel (2.0 SRM)</td><td align="left">Grain</td><td align="left">1</td><td align="left">72.0 %</td></tr>
<tr><td align="left">2 lbs 8.0 oz</td><td align="left">Wheat, Torrified (1.7 SRM)</td><td align="left">Grain</td><td align="left">2</td><td align="left">20.0 %</td></tr>
<tr><td align="left">1 lbs</td><td align="left">Oats, Flaked (1.0 SRM)</td><td align="left">Grain</td><td align="left">3</td><td align="left">8.0 %</td></tr>
<tr><td align="left">1.00 oz</td><td align="left">Styrian Goldings [3.30 %] - Boil 90.0 min</td><td align="left">Hop</td><td align="left">4</td><td align="left">12.1 IBUs</td></tr>
<tr><td align="left">0.25 oz</td><td align="left">Styrian Goldings [3.30 %] - Boil 15.0 min</td><td align="left">Hop</td><td align="left">5</td><td align="left">1.4 IBUs</td></tr>
<tr><td align="left">0.30 oz</td><td align="left">Fuggle [4.50 %] - Boil 12.0 min</td><td align="left">Hop</td><td align="left">6</td><td align="left">2.2 IBUs</td></tr>
<tr><td align="left">0.50 oz</td><td align="left">Styrian Goldings [3.30 %] - Boil 5.0 min</td><td align="left">Hop</td><td align="left">7</td><td align="left">1.3 IBUs</td></tr>
<tr><td align="left">1.0 pkg</td><td align="left">Garden Wild, 2015</td><td align="left">Yeast</td><td align="left">8</td><td align="left">-</td></tr>
<tr><td align="left">1.0 pkg</td><td align="left">SafBrew Specialty Ale (DCL/Fermentis #T-58) [23.66 ml]</td><td align="left">Yeast</td><td align="left">9</td><td align="left">-</td></tr>
<tr><td align="left">4.00 lb</td><td align="left">Crabapple (Secondary 0.0 mins)</td><td align="left">Other</td><td align="left">10</td><td align="left">-</td></tr>
</tbody></table>
</div>
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<h3>
Gravity, Alcohol Content and Color</h3>
<div class="col1">
<span class="item">Est Original Gravity:</span> 1.082 SG<br />
<span class="item">Est Final Gravity:</span> 1.025 SG<br />
<span class="item">Estimated Alcohol by Vol:</span> 7.5 %<br />
<span class="item">Bitterness:</span> 16.9 IBUs<br />
<span class="item">Est Color:</span> 4.8 SRM </div>
<div class="col2">
<span class="item">Measured Original Gravity:</span> 1.081 SG<br />
<span class="item">Measured Final Gravity:</span> 1.010 SG<br />
<span class="item">Actual Alcohol by Vol:</span> 9.4 %<br />
<span class="item">Calories:</span> 274.8 kcal/12oz </div>
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<h3>
Mash Profile</h3>
<div class="col1">
<span class="item">Mash Name:</span> Full Belgian Step II<br />
<span class="item">Sparge Water:</span> 0.75 gal<br />
<span class="item">Sparge Temperature:</span> 168.0 F<br />
<span class="item">Adjust Temp for Equipment:</span> TRUE<br />
<span class="item">Est Mash PH:</span> 5.72<br />
<span class="item">Measured Mash PH:</span> 5.20</div>
<div class="col2">
<span class="item">Total Grain Weight:</span> 12 lbs 8.0 oz<br />
<span class="item">Grain Temperature:</span> 68.0 F<br />
<span class="item">Tun Temperature:</span> 72.0 F<br />
<span class="item">Target Mash PH:</span> 5.20<br />
<span class="item">Mash Acid Addition:</span> <br />
<span class="item">Sparge Acid Addition:</span> </div>
<table cellpadding="0" cellspacing="0" class="BeerSmithTable" style="width: 100%px;"><caption>Mash Steps</caption><tbody>
<tr><th align="left" width="19%"><b> Name</b></th><th align="left" width="54%"><b> Description</b></th><th align="left" width="12%"><b> Step Temperature</b></th><th align="left" width="12%"><b> Step Time</b></th></tr>
<tr><td align="left">Beta-glucanase</td><td align="left">Add 12.50 qt of water at 113.2 F</td><td align="left">105.0 F</td><td align="left">10 min</td></tr>
<tr><td align="left">Peptidase </td><td align="left">Add 2.75 qt of water at 203.7 F</td><td align="left">120.0 F</td><td align="left">30 min</td></tr>
<tr><td align="left">Proteinase </td><td align="left">Add 3.25 qt of water at 205.4 F</td><td align="left">133.0 F</td><td align="left">20 min</td></tr>
<tr><td align="left">Sacc Low</td><td align="left">Decoct 4.37 qt of mash and boil it </td><td align="left">148.0 F</td><td align="left">35 min</td></tr>
<tr><td align="left">Sacc Hight</td><td align="left">Decoct 2.88 qt of mash and boil it </td><td align="left">156.0 F</td><td align="left">40 min</td></tr>
</tbody></table>
<span class="item"></span><span class="item"></span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Wort Before Boil</td></tr>
</tbody></table>
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And after the boil--the difference is astounding.<br />
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<b>10-7-16</b>; OG 1.080.<br />
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<b>10-9-16</b>; After high krausen, I added the four pounds of crabapples, thawed and lightly squooshed.<br />
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12-7-16; Racked off the apples, SG 1.020. I'm not getting very much, and may well brew more wort and add. I didn't worry at all about transferring trub--I figure it'll settle out again, and I wanted to get as much beer as possible.<br />
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<span style="font-size: xx-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: xx-small;"><span style="font-family: inherit;">©
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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-29786519584090000202016-09-15T13:06:00.000-07:002016-12-16T09:52:36.460-08:00Chocolate Orange Municher AltFor 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<a href="http://matsukazebrewing.blogspot.com/2015/08/light-cherry-cyser.html" target="_blank"> Light Cherry Cyser</a>; so I thought--what would be a good foil--an opposite--to the cyser? <br />
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<a name='more'></a><br />
Malty, low to no hop, drier than the cyser but still not dry, and carbonated, and I wanted some flavours in there which would be popular...so I decided on chocolate and orange. My aim here, is for a clean, malty beer, which doesn't taste particularly beerlike. Because the cyser has Belgian yeast driven esters, I wanted to go to the opposite with a lager. However, I'm not 100% sure I can keep the contents of the carboy at 50* so am brewing it "alt" style; i.e. cold fermenting with top cropping yeast, raising the temp towards the end of fermentation to allow the yeast to clean up any diacytle, then giving it a month (or so) of cold conditioning before bottling. The yeast chosen is the Wyeast Irish Ale, which is cleaner at cold temps, and apparently "likes" dark worts.<br />
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So, onwards to the recipe. Because I felt like making a German style of beer, I decided to use all German malts (with the exception of a small amount of British brown malt for colour and complexity). Going traditional, I left out any crystal malts--not sure why, actually; I could have easily included .5 to 1 lb of 60 and 120.<br />
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OG 1.068 sg <br />
FG 1.015 sg <br />
ABV 6.2% <br />
Bitterness 10.4 IBU (Tinseth) <br />
Color 28.6 srm (Morey) <br />
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Fermentables<br />
================================================================================<br />
Name Type Amount Mashed Late Yield Color <br />
Munich Malt Grain 4.000 lb Yes No 80% 9.0 srm <br />
Pilsner (2 Row) Ger Grain 2.000 lb Yes No 81% 2.0 srm <br />
Sugar, Table (Sucrose) Sugar 1.300 lb No No 100% 1.0 srm <br />
Brown Malt (British Chocolate) Grain 9.000 oz Yes No 70% 65.0 srm <br />
Briess - Chocolate Malt Grain 8.000 oz No No 60% 350.0 srm <br />
Melanoiden Malt Grain 7.000 oz Yes No 80% 20.0 srm <br />
Molasses Sugar 4.000 oz No No 78% 80.0 srm <br />
Oats, Flaked Grain 3.500 oz Yes No 80% 1.0 srm <br />
Total grain: 8.969 lb<br />
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Hops<br />
================================================================================<br />
Name Alpha Amount Use Time Form IBU <br />
Styrian Goldings 3.3% 0.700 oz Boil 1.000 hr Pellet 10.5<br />
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Miscs<br />
================================================================================<br />
Name Type Use Amount Time <br />
Cocoa Nibs Herb Boil 4.000 oz 0.000 s <br />
Cloves Spice Boil 1.000 tsp 0.000 s <br />
Sweet Orange Peel Flavor Primary 0.000 tsp 0.000 s <br />
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As you can see below, I decided to experiment with how I raised my temperature after each rest, using a blend of decoction, and water additions. Note that the hop measurements are suggestions only--the IBU's are the goal. Likewise the steps in the mash--do your own calculations, because the ones I used are for my system.<br />
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Mashed in with 1.25 q/lb of water, to 122 degrees. Rested while the 4.2 quarts of water and thin decoction came to a boil (20 minutes). While mashing, I steeped the chocolate malt separately with cold water. Next step was 148 for 30+ minutes. Pulled 2 quarts of mash, and brought to a boil for 10 minutes before adding to raise the temp to 154. Adding another gallon of water to mash out. Bag squeezed, then steeped in 6 quarts of 150 degree water for a second mash.<br />
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Added 1 oz of gently toasted cocoa nibs at first wort, along with 0.6 oz of the Styrian Goldings. Hops are bagged, nibs are not. At boil, I added 1.5tbsp of Hershey's cocoa powder to the brewpot.<br />
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1oz nibs at 45 minutes.<br />
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Remaining nibs at 25 minutes.<br />
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9-14-16; OG 1.068. Look at that chocolately brown goodness. You may note that no orange or cloves have been added--I will be adding orange zest and cloves later, after fermentation dies down in order to help preserve the flavour. Fermentation was two stage, with about 10 days at 55*, then at normal room temp until the 9th.<br />
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<b>10-9-16</b>; Racked to secondary with two oranges of zest steeped in brandy, with 4-5 cloves. FG is 1.012. I think that at bottling I will be adding milk sugar, maybe malodextrine, and carbonating low. Began cold crashing.<br />
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<b>11-7-16</b>; Bottling, adding 4oz of lactose for sweetness/body, and 2.7 oz to carb. Both dissolved in a small amount of the beer. Labeled COM '16, with 26 12oz bottles and 2 Belgians. 7.35% ABV, and 82.3% Apparent Attenuation.<br />
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Second running was mashed for about 30 minutes. 0.7oz of Styrian goldings was added at flame out to steep while the wort was cooling. <br />
The gallon of wort received the dregs from the<a href="http://matsukazebrewing.blogspot.com/2016/08/gose.html" target="_blank"> Graveyard Gose</a>, and<a href="http://matsukazebrewing.blogspot.com/2016/08/near-100-wheat.html" target="_blank"> Farmhouse Wheat</a>; so a blend of lactobacillus strains, an unknown ale yeast (possibly US-05), 49th State Brewing's Saison strain, and my wild garden capture from last year.<br />
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9-14-16; OG 1.042<br />
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<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-82680849949115661172016-09-15T07:11:00.000-07:002016-09-15T07:11:26.768-07:00Rhubarb Wine Rebrew, 2016<div class="separator" style="clear: both; text-align: center;">
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So, every year I make a batch of Rhubarb wine, with slight differences in the yeast and quantities. This year, I hit an all time high, using almost 30 pounds of rhubarb--about double the suggested 3lb per gallon, hoping to finally get some strong rhubarb flavour.<br />
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<br />
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<span style="font-family: "baskerville old face" , "serif";">About
27lb (5 gallons) of rhubarb</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "baskerville old face" , "serif";">10lb
sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "baskerville old face" , "serif";">Water
to 4.5 gallons</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "baskerville old face" , "serif";">49<sup>th</sup>
State Brewing Saison Strain, and Cote des Blanc</span></div>
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<br /></div>
<br />
<br />
While the process is pretty much the <a href="http://matsukazebrewing.blogspot.com/2015/07/cup-o-cheer-rhubarb-wine.html" target="_blank">same as in prior years</a>; harvest the rhubarb, clean and roughly chop, pour boiling water on and steep for several days before straining, pasteurizing, and adding the sugar--I did decide to use a two part fermentation as I did in 2014.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6pRP_r_ml3hcBv3G3HAbMPgqxGsBoAUzFu-kFbcLE0NitxyB2AejT6k0wfiE1BrRSusJtiTmMlwZCmM7zSXFq0JX40SEgZnDYF5i-dY-iWqjDm7u29VG4nDIkx_3SsLs8ckdEJ_qmGOY/s1600/2016+Rhubarb+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6pRP_r_ml3hcBv3G3HAbMPgqxGsBoAUzFu-kFbcLE0NitxyB2AejT6k0wfiE1BrRSusJtiTmMlwZCmM7zSXFq0JX40SEgZnDYF5i-dY-iWqjDm7u29VG4nDIkx_3SsLs8ckdEJ_qmGOY/s320/2016+Rhubarb+%25282%2529.jpg" width="320" /></a></div>
<br />
In this, I use a flavourful ale yeast to ferment for the first few days, then pitch a white wine strain to finish it. This time around, I used the strain I harvested from a bottle of <a href="https://www.49statebrewing.com/our-brews/" target="_blank">49th State Brewing's </a>Vagabond Saison, since I have been playing with it a lot--it is confirmed as being the primary strain by the company, since they don't bottle condition. Based on my prior experience with the strain, I fermented it at warm temperatures--upwards of 85 degrees.<br />
<br />
A starter (made of rhubarb water, sugar, and nutrients) of Cote des Blancs was added after a week of fermentation, and the temperature allowed to drop.<br />
<br />
In the past, I've had serious issues with stuck fermentations in my rhubarb wine. So this year, I'm trying something a bit different...regular degassing, plus more nutrients (small additions every few days for the first few weeks). My theory was that the carbonic acid in solution was lowering the PH of the fermenting wine to the point that the yeast was becoming stressed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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6-11-16; OG 1.120, pitched the saison strain and fermented warm—in the 80s. <br />
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6-18-16; SG 1.090, and pitched cote des blanc in a rhubarb starter. I have been regularly adding small quantities of nutrients, and degassing (on the theory that the carbonic acid was lowering the PH to the point that the yeast was stressed). <br />
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8-4-16; SG 1.038. Flavour is amazing, and you can really taste the rhubarb. As sweet as it is, there is enough acid to finally balance it, and I would be happy as is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeLWGeUVR4zGmR3dzxawOfPUY8BBq_pjtfmMFX4jcnFV_nj7wipyT5bXD1vfBAdibsXgNWbj3Iu-ogoy69CAwjLrYk2NGR-au4bni4KtOksQZzoT5Fr_A8GJH1cmXIJ5DhENvGEXsHfd0/s1600/2016+Rhubarb+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeLWGeUVR4zGmR3dzxawOfPUY8BBq_pjtfmMFX4jcnFV_nj7wipyT5bXD1vfBAdibsXgNWbj3Iu-ogoy69CAwjLrYk2NGR-au4bni4KtOksQZzoT5Fr_A8GJH1cmXIJ5DhENvGEXsHfd0/s320/2016+Rhubarb+%25284%2529.jpg" width="240" /></a></div>
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9-10-16; Racked; SG unchaged. Flavour is lovely, but not as acidic as it was.<br />
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<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-76225773146607140952016-09-03T13:11:00.002-07:002016-09-10T17:41:56.891-07:00Raspberry Cane Session Ale--a full on experimentA while back, I was reading <a href="http://www.garshol.priv.no/blog/" target="_blank">Larsblog</a>, a fantastic resource on farmhouse brewing written by Lars Garshol and noted an unusual brew he mentioned when taking a tour of yet another Lithuanian farmhouse brewers...it was brewed with raspberry canes in the mash. Being as I have plenty of raspberry plants, I immediately wanted to try it as an ingredient.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8BeKvZJQfnuWbIaig2zlwx3Oxf3gxgHp9aayR9OnJv97guLXibIPCzE57EtP8fPNVF1LKBdDuV8b1rKNl6J3fM_A8jSknr7eaf-q-cmHK4tEeq8ImpiittoEqF1PnnwdtbtQ0jsenZ4G/s1600/Lith.+Rasp.+Session+%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8BeKvZJQfnuWbIaig2zlwx3Oxf3gxgHp9aayR9OnJv97guLXibIPCzE57EtP8fPNVF1LKBdDuV8b1rKNl6J3fM_A8jSknr7eaf-q-cmHK4tEeq8ImpiittoEqF1PnnwdtbtQ0jsenZ4G/s400/Lith.+Rasp.+Session+%25289%2529.jpg" width="400" /></a></div>
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<a name='more'></a><br />
His notes in <a href="http://www.garshol.priv.no/blog/347.html" target="_blank">the blog post</a> say this:<br />
<blockquote class="tr_bq">
<dl>
<dt>Laukiniu Aviečiu</dt>
<dd>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.
</dd></dl>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweRVerGoYA38oXB2k72pNJHblOfajI-ct-eLL-C6pplGFUTDvmIx1-QAAaklabMdPzolEWPOzQKU4yPuRXRKuj2bkdulHAbmMw1Htg4s4TyElT_sNL9VeuSsFdz5FVEfI-rPqIxb-8PWe/s1600/Lith.+Rasp.+Session+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweRVerGoYA38oXB2k72pNJHblOfajI-ct-eLL-C6pplGFUTDvmIx1-QAAaklabMdPzolEWPOzQKU4yPuRXRKuj2bkdulHAbmMw1Htg4s4TyElT_sNL9VeuSsFdz5FVEfI-rPqIxb-8PWe/s320/Lith.+Rasp.+Session+%25282%2529.jpg" width="240" /></a></div>
And later in the post he mentions that they were laid on the bottom of the (wooden) mash ton and act as a filter/false bottom. I chose to use a good handful of first year (mostly), freshly harvested canes which are still green, and left most of the leaves on; none of the canes were cut to more than 18 inches long, or so. Immediately upon filling my mash ton, I noted a potential issue...raspberry canes float. It turns out that it wasn't much of an issue--I pushed them to the bottom as I poured the grains in, and and the weight of the saturated grain kept them there; some finagling was needed, but not much. Btw, translate says the beer name (Laukiniu Aviečiu) means Wild Raspberries. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweBie-UnC-inP-qiogw8EImBNR-OlDYgbxQoB95A25vSIrQv9z2-VQXU2y1BL41BhI_5YARSoA_AgUlJSkGiW1Jsv2y45tB-b2TCfGfq2Pkx7NMyWLasgLVg9NGycQm46OAATvcjVJBNl/s1600/Lith.+Rasp.+Session+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweBie-UnC-inP-qiogw8EImBNR-OlDYgbxQoB95A25vSIrQv9z2-VQXU2y1BL41BhI_5YARSoA_AgUlJSkGiW1Jsv2y45tB-b2TCfGfq2Pkx7NMyWLasgLVg9NGycQm46OAATvcjVJBNl/s320/Lith.+Rasp.+Session+%25281%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see two bungs at the left.</td></tr>
</tbody></table>
I originally was going to just add some to my BIAB bag, but ended up deciding (partly because I got ready to brew, and my bag was AWOL) to turn a 5 gallon bucket into a mash ton which could fit in my 5.5 gallon brewpot. So I decided to drill two, 1/2" holes just above the bottom, and about one inch apart--I figured that two small holes would be less likely to let anything through, while keeping them fairly close would let me tilt the ton to drain....as in, setting it up on the lip of my kettle, above the wort. That is all I used, equipment-wise--mash ton made of a 5 gallon bucket, standard stainless kettle. If I decide to continue with this style of brewing--at least occasionally--I will need a better ton (wood would be best, of course, but prohibitively expensive for me), and a way to plug the bunghole.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNKYY9dtgvqhvYzGJxt8v0lU48ZwhrH2j-wECAvkDHsGZY-UxMc1SSewJnp5iGgP3rE9luTFwpk5Utc4keQB1PVoKpgjVFk8QyvNuSqtmC2Mp48pQcC5D_4eQ90cb3ejO0dLRorNBOmoE/s1600/Lith.+Rasp.+Session+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNKYY9dtgvqhvYzGJxt8v0lU48ZwhrH2j-wECAvkDHsGZY-UxMc1SSewJnp5iGgP3rE9luTFwpk5Utc4keQB1PVoKpgjVFk8QyvNuSqtmC2Mp48pQcC5D_4eQ90cb3ejO0dLRorNBOmoE/s320/Lith.+Rasp.+Session+%25283%2529.jpg" width="240" /></a></div>
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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.<br />
<br />
<span id="goog_1065451744"></span><span id="goog_1065451745"></span><br />
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. <br />
<br />
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....).<br />
<br />
<blockquote class="tr_bq">
3lb Marris Otter | 55%<br />
1.5lb Golden Promise | 27%<br />
0.5 oz Brown Malt (60srm,ish) | 9%<br />
0.5 German wheat malt | 9%<br />
6oz acid malt</blockquote>
<br />
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.<br />
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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.<br />
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Since there is no boil, there is no chance for the hops to isomerize. Which means that it will be low bitterness--probably good, since I suspect the raspberry stalks and leaves have a fair amount of tannins, which would clash...and I still don't care for bitter, anyways. While I could have left the hops out completely (even though hops have been a common addition since the mid-1400s or earlier) and made a gruit, I didn't want to add yet another set of new ingredients (someday...) to an already experimental brew. So I decided on styrian golding leaf hops--a fairly classic continental variety with English roots, which is one of my personal favourites--added to the "boil"; i.e. to the hot wort while it cools enough to be siphoned into my carboy.<br />
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.<br />
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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.<br />
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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.<br />
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<b>9-2-16</b>; Started: OG and volume are right about on. OG 1.035. Pitched <a href="http://vintnersharvest.com/products/vintners-harvest-wine-yeast-aw4" target="_blank">AW4 wine yeast</a>, 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.<br />
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<b>9-3-16</b>; And we have fermentation, with a thin layer of bubbles, including several large, glassy ones. Not the norm for ales, but Lars shows a vaguely similar in <a href="http://www.garshol.priv.no/blog/351.html" target="_blank">one of his posts</a>. Does it include a wine-like strain, or is it from the wort being unboiled? I don't remember getting a similar layer <a href="http://matsukazebrewing.blogspot.com/2016/02/apfel-fermented-blonde-ale.html" target="_blank">the last time</a> I used this yeast in a beer.<br />
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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.<br />
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<a href="http://www.garshol.priv.no/blog/331.html" target="_blank">Raw Ale: http://www.garshol.priv.no/blog/331.html</a><br />
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<a href="http://www.garshol.priv.no/blog/347.html" target="_blank">Raspberry Cane Ale: http://www.garshol.priv.no/blog/347.html</a><br />
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<a href="http://redwoodcoastbrewers.org/treatise_on_session_beers.html" target="_blank">Session Ales: http://redwoodcoastbrewers.org/treatise_on_session_beers.html</a><br />
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<span style="font-size: xx-small;"><span style="font-family: inherit;">©
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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-30949135152672761842016-09-01T14:11:00.000-07:002016-09-03T03:01:43.881-07:00Franken-beir: A Belgian Session AleWell, I've been saving the spent grains of my single gallon batches in preparation for this day--when I could mix them all together for a second runnings mash and get...something...low gravity. Because I haven't done any one gallon brew days for a while--then three this week--a couple of them have been in the freezer since December.<br />
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<a name='more'></a>I probably should have taken a picture of the gallon ziplock bags of grain to put here....<br />
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Anyways, this contains the spent grains from the<a href="http://matsukazebrewing.blogspot.com/2015/11/rye-tripel-1gal-biab.html" target="_blank"> Rye Trippel</a>, <a href="http://matsukazebrewing.blogspot.com/2015/11/spruced-up-belgian-quad.html" target="_blank">Spruce Quad</a>, the sour topper for the <a href="http://matsukazebrewing.blogspot.com/2015/09/the-highwayman-old-well-ale.html" target="_blank">Highwayman old ale</a>, <a href="http://matsukazebrewing.blogspot.com/2016/08/near-100-wheat.html" target="_blank">Dark farmhouse wheat</a>, and the <a href="http://matsukazebrewing.blogspot.com/2016/08/gose.html" target="_blank">Graveyard Gose</a>. If you want to check them out and calculate the proportions of each grain in there, go ahead--I really don't feel like it.<br />
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After mixing almost 15 pounds of grain in my 5.5 gallon kettle, and filling it as full as I could with hot tap water, I started the mash. Mash in was around 100 degrees, and I applied heat steadily until I reached the target 155 degrees. Then it got left....for two hours.<br />
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After squeezing, I came out with not enough gravity points (only 63 total, so added about 1.5 cups of sugar to boost it a little), added a gallon of water for the boil, and predict a OG of 1.030.<br />
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Since the wort had a pleasant graininess to it, and I both wanted to preserve that, as well as preferring my beer on the malty end of the spectrum, I decided to stick with maybe 22 IBU, and use up some of the opened packs of hops. My bittering addition was a cinch--I didn't have very many options there without opening a new packet. The others actually weren't too difficult either, once I decided that I wanted a Belgian.<br />
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.2 oz Sorochi Ace (lemony bittering) at 60 min, and about 1tsp ground ginger<br />
.2 oz Styrian Goldings leaf (continental but not noble) at 20<br />
.2 oz of Bitter Orange peel at 20<br />
.3 oz fuggles (to give some earthiness) at 5 (along with the zest of a small orange)<br />
and .2 oz each of Styrian Goldings and Sorochi Ace at 1 minute.<br />
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One of my more complicated schedules so far, considering I usually only use one or maybe two varieties. I may consider dry-hopping as well.<br />
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For yeast, I am going with a clean (rather than the wild capture I have ready) saison (the one from 49th State Brewing company, which I've been playing with) to develop some of those Belgian yeast driven flavours.<br />
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6-19-16; OG was as predicted, at 1.030. I fermented hot.<br />
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6-26-16; Flavour is okay, but it is extremely thin, at 1.004 FG. I believe I am going to add malodextrin powder--8-10 gravity points worth. Maybe dry-hop too, if there is a sale on a noble type.<br />
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I did dry hop for a couple/few weeks, but have no idea what I used, or how much (it was the leftovers from yet another packet)--I am writing this a month later, and I didn't take notes.<br />
2-3 weeks ago I racked it off the trub and hops, and put it in the fridge to cold crash.<br />
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8-28-16; Bottled, adding 2.3oz of sugar, 4.3oz of malodextrin to add body, and boiled 4 bay leaves with the bottling sugar. The bay leaves were decided on when I tasted at racking--my taste buds pretty much said "it needs this".<br />
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9-2-16; Opened a first bottle on a whim--it's at least partially carbonated already. Flavour is nice, with bay leaf on the front, hops in the middle, and with a slight bitter bite at the end. Not as malty as I would have liked, but that's not a surprise. Zero head retention. <br />
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<span style="font-size: x-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-63561181657539338942016-08-21T14:10:00.003-07:002016-09-14T17:39:22.027-07:00Graveyard Gose, a WoW Racial BeerOk....lets be honest--I have no idea what malts are in this. I bought them months ago, and they have been in my freezer until I could get around to actually brewing it, since at the time I hadn't yet experimented with souring. And in a computer crash I lost all of my Brewtarget data.<br />
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So...I'm going to make my best guess that it was intended to be a dark or black gose, and that I went off of the standard 40%/60% wheat/pilsner grain bill, before adding colour and specialty malts. Total weight was 2.6 pounds.<br />
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<a name='more'></a><br />
Because of the bits of extremely dark roasted malt, and based on my ideas, I believe it was intended to be my Graveyard Gose--an oddball, sour dark wheat beer as part of my WoW racial line of brews I designed. In my slim notes, it says "dark gose (soured wheat beer with salt and coriander), with mushrooms, juniper, and wormwood.". Well, I was unable to access my juniper berries, so--in a fit of probably sleep-deprived inspiration, I added a few spruce tips. <br />
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Therefore:<br />
1.5 lb German pilsner<br />
1 lb German wheat malt<br />
2? oz of something dark--probably Chocolate malt<br />
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2oz spruce tips (this year's, but full grown. Just not woody yet, fairly mild in flavour)<br />
4g of coriander (15 minutes)<br />
1tsp wormwood (5 minutes--no more!)<br />
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I didn't add acid malt, since at the time I intended to do a two part mash, adding a large quantity of acidulated malt to sour it after the majority of conversion was complete.<br />
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So, I decided to mash in at 110 for a Beta-glucanase rest with 1 gallon,2 cups of water--when I did this yesterday on the farmhouse wheat, I overshot. So this time, I'm just drawing the water at the correct temperature from the tap. 30 minute rest, temp lowering all the while (but I don't care, as long as it stays close to 100).<br />
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Added boiling water to raise the temp to 130 for a 15 minute rest there.<br />
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Again, infused with boiling water until I reached the 150 target temp for sacharification, then rested for 60 minutes (and a bit). Heated for a mash out.<br />
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One hour boil, additions as scheduled. I then pitched the contents of 1-2 capsules of <a href="https://www.walmart.com/ip/Spring-Valley-Women-s-Probiotic-Dietary-Supplement-Vegetable-Capsules-30-count/51254726" target="_blank">Spring Valley Women's Probiotic</a>, which has a variety of Lactobacillus strains (this is the same I used in the <a href="http://matsukazebrewing.blogspot.com/2016/05/sour-saison-1-gallon-test.html" target="_blank">Sour Raspberry "Saison"</a>).<br />
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I mostly forgot to add the salt, in the boil; however, all is not lost since it will be easier to add to taste at bottling anyways.<br />
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6-23-16; OG 1.055.<br />
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9-14-16; FG 1.013. Added 4g of kosher salt, and 0.8oz of white sugar to carb. Aiming for around 2.6-7 volumes. Labeled GG'16<br />
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<span style="font-size: x-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: inherit;">©
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.</span></span><br />
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<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-71907374121180560402016-08-21T13:53:00.000-07:002016-09-14T17:16:16.841-07:00Near 100% WheatI decided I wanted to see what a wheat beer <u>really</u> tastes like--with the BIAB system, you don't have to worry too much about stuck sparges. So, I went with a grain bill which was almost entirely wheat, other than colour malts (sadly, chocolate wheat wasn't available), to make something like a weizenbock.<br />
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That /was/ the plan. Then I thought about making it into a wit beer, with only a 15minute boil.<br />
Then a friend sent some wild Washington bolete mushrooms to me--and a day later, someone on a homebrewing group mentioned making a bier de garde with black chanterelles. And the new idea was born.<br />
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Rather than making it absolutely plain, I think I will make a(n) (extremely) dark, wheat based biere de garde--something more in the historical tradition than the modern; using grains from the farm (which would possibly be wheat...? Just go with it). The two hour, extended boil will help accentuate the maltiness, and using my garden yeast strain will further accentuate it while staying fairly clean (and letting me experiment further with the strain), plus it should leave the FG fairly high. The mushrooms should give a nice earthiness to the finished beer.<br />
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I am also experimenting with step mashing in this one, following the similar plan to the<a href="http://counterbrew.blogspot.com/2016/05/a-beer-geek-guide-to-step-mashing.html" target="_blank"> Clarity & Body </a>one on Counterbrew. <br />
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OG: 1.075 | FG: 1.017 | 22.4 IBU | Around 33 SRM<br />
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2lb wheat malt<br />
5oz melanoiden malt<br />
3oz chocolate malt<br />
1 oz acid malt<br />
2 oz white sugar (added at beginning of boil) <br />
Styrian goldings hops: 15.8 IBU at first wort, 2.8 at 8 minutes<br />
4oz button or crimini mushrooms, first wort.<br />
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Fermented with a blend of 2/3 49th State Brewing Saison yeast (likes warmer fermentations), and 1/3 Garden Wild yeast (mild flavoured, low attenuating brett, I think. Or a slightly funky sacc strain...). <br />
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Bah! Already having issues--this is what comes of following the Brewtarget mash calculator--it sucks horribly. Don't use it!<br />
Overhit my mash in by 7 degrees (see comment about the calculator), now frantically trying to chill it down to around 110 with a cold water bath (thankfully, since it's only a few pounds that is an option). Because this is 95% plus wheat, the beta-glucanase rest is important. Managed to bring it down to 110, and let rest for 20 minutes (temp 100 at the end). 30 minish<br />
Heated an extremely thin decoction, plus water (total of 1 quart). Used this in combination with direct heat to bring the temp up to 133. 15 minutes<br />
Used Direct heat again to bring the temp up to 150 for beta-amylase. 30 minutes<br />
Direct heat to bring the temp to 156--and waay overshot and hit 170. Chilled with cold water. Can't seem to get this right, but I'm done with using direct heat--it's not working. I go from 145 to 170 like that *snaps fingers*. Then I turn my back and it's back down to 148. Whatever.<br />
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Sparged water up to 2 gallons, pre-boil 1.022 at 160 degrees (1.048?), and boiled per schedule. <br />
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6-22-16; Pitch yeast slightly warm (around 80) and slowly allow to cool, crashing at full room temp (to allow the yeast to clean it up). Bottle condition at around 2.5 volumes for 6 weeks.<br />
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9-10-16; FG is 1.003--I could probably bottle now. Flavour is quite interesting and pleasant. Racked it to a glass vessel in case I decide to wait a couple of month before bottling.<br />
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9-14-16; Bottled, with 0.7oz of white sugar. No yeast addition. Marked FW '16<br />
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<br />
<br />
<br />
<span style="font-size: x-small;"><span style="font-family: inherit;">©
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.</span></span>Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-60569313152531226342016-05-03T20:11:00.001-07:002016-08-21T15:08:16.056-07:00Sour Saison, a 1 gallon TestFor quite a while, I have been wanting to make a sour saison, which is the more traditional form (either sour, or heavily hopped). I actually want to do both, a dryhopped sour saison. However, because I have a new yeast I wanted to play with, plus need to test the use of probiotic lacto in brewing, I decided to do a 1 gallon test first. I originally meant to hop it to around 5 IBU, but forgot to grab my hops on brew day. I figure I will let it ferment for a week or two, then either leave it plain, add berries, dry hops, or something else I haven't yet thought of, depending on the flavour.<br />
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The one gallon test batch is also to serve as a starter for the full batch of sour saison, since I am not pasteurizing the wort after souring. <br />
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Sour test saison - Saison<br />
================================================================================<br />
Batch Size: 1.000 gal<br />
Boil Size: 2.000 gal<br />
Boil Time: 60.000 min<br />
Efficiency: 70%<br />
OG: 1.064<br />
FG: 1.016<br />
ABV: 6.3%<br />
Bitterness: 4.8 IBUs (Tinseth)<br />
Color: 9 SRM (Morey)<br />
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Fermentables<br />
================================================================================<br />
Name Type Amount Mashed Late Yield Color<br />
Acid Malt Grain 2.000 oz Yes No 59% 3 L<br />
Aromatic Malt Grain 4.000 oz Yes No 78% 26 L<br />
Wheat Malt, Ger Grain 7.000 oz Yes No 84% 2 L<br />
Pale Malt (2 Row) Bel Grain 1.700 lb Yes No 80% 3 L<br />
Total grain: 2.512 lb<br />
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<br />
Yeast<br />
================================================================================<br />
Name Type Form Amount Stage<br />
49th State Saison Ale Liquid 1.333 tbsp Primary<br />
Wyeast - Lactobacillus Ale Liquid 0.528 cup Primary<br />
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Mashed in with 2 gallons of water hitting a strike temp of 125. Quickly (faster than intended) raised the temperature to 149 and left it to mash for about 1.5 hours. Heavily squeezed bag, with 1.024 at 135 (1.04 adjusted). One hour boil, with no hops.<br />
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Once it cooled a bit, I pitched 4 capsules of "women's" probiotics (a variety of <i>lactobacillus </i>cultures, a couple <i>Bifidobacteri, </i><i>Streptococcus thermophilus. </i>See the Sui Generis Brewing article on <a href="http://suigenerisbrewing.blogspot.com/2015/07/choosing-right-probiotics-for-souring.html" target="_blank">choosing probiotics for brewing</a>). The carboy (full carboy with only a gallon or so....I know) is wrapped in several layers of wool over an electric blanket.<br />
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<b>5-1-16</b>; Brewing commenced. <br />
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<b>5-3-16</b>; There has been no motion in the airlock, other than from changes in temperature. There does appear to be a whitish....substance clinging to the walls and on the bottom of the carboy, which I suspect is the lacto (similar stuff appeared in my naturally fermented pickles). I added some of the yeast, leaving the temperature at around 90 degrees.<br />
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<b>5-10-16</b>; SG is 1.014. I couldn't rack properly because it was less than a gallon in a 1 gallon carboy, so hopefully the oxygen doesn't do nasty things. I added one tbsp of white sugar, to give the yeast something to chew on and metabolize some of the oxygen.<br />
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6-22--16; About a month ago I added a pint of frozen raspberries. Today it was bottled--rather lackadasically (not remotely clear, and there are small pieces of berry), I might add. However, based on the dregs I'm sipping, I want to make more (however, next time I'll grind the berries through a chinois and strain so I'm only dealing with juice).<br />
I only got a few bottles, and it is happily not pretty enough to share....so it's all mine! <br />
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-52108660163063334372016-04-14T16:24:00.003-07:002016-10-09T12:43:32.492-07:00Radagast's Oud BruinYup....three geeky beers made in two days...you are correct.<br />
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I've been wanting to make an oud bruin for quite some time, but the area I live in is decidedly deficient of mixed fermentation blends (dregs aren't really available either). So when I saw a pack of Roeselares at the LHBS, I snapped it up and started planning.<br />
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<a name='more'></a>Because Radagast is the keeper of animals and Mirkwood forest, I wanted something that would evoke a dark, ancient forest; for some reason the name Oud bruin does so. My end goal is a pleasantly sour, complex, fruity/malty, and earthy beer. Naturally, I am raising the OG far higher than oud bruins normally are--if I am going to wait 8-12 months to bottle, I want something which will be satisfying.<br />
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<br />
Radagast's Old Bruin - Flanders Brown Ale/Oud Bruin<br />
================================================================================<br />
Batch Size: 3.331 gal<br />
Boil Size: 4.331 gal<br />
Boil Time: 60.000 min<br />
Efficiency: 75%<br />
OG: 1.082<br />
FG: 1.016<br />
ABV: 8.6%<br />
Bitterness: 9.9 IBUs (Tinseth)<br />
Color: 27 SRM (Morey)<br />
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Fermentables<br />
================================================================================<br />
Name Type Amount Mashed Late Yield Color<br />
Pilsner (2 Row) Bel Grain 8.000 lb Yes No 79% 2 L<br />
Special B Malt Grain 12.000 oz Yes No 65% 160 L<br />
Special Roast Grain 5.000 oz Yes No 72% 50 L<br />
Aromatic Malt Grain 4.000 oz Yes No 78% 26 L<br />
Acid Malt Grain 6.000 oz Yes No 59% 3 L<br />
Munich Malt Grain 12.000 oz Yes No 80% 9 L<br />
Cane (Beet) Sugar Sugar 12.800 oz No No 100% 0 L<br />
Candi Sugar, Dark Sugar 6.400 oz No No 78% 275 L<br />
Total grain: 11.637 lb<br />
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Hops<br />
================================================================================<br />
Name Alpha Amount Use Time Form IBU<br />
Pacific Gem 14.0% 0.200 oz Boil 1.000 hr Pellet 11.45<br />
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Misc<br />
================================================================================<br />
Name Type Use Amount Time<br />
Mushrooms, Bolete Herb Secondary 0.400 oz 0.000 s<br />
<br />
Yeast<br />
================================================================================<br />
Name Type Form Amount Stage<br />
Wyeast 3763 Roeselare Ale Ale Liquid 0.479 cup Primary<br />
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Mash<br />
================================================================================<br />
Name Type Amount Temp Target Time<br />
Infusion 4.566 gal 135.239 F 128.600 F 0.000 s<br />
Temperature --- --- 155.600 F 0.000 s<br />
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Mashed in about 4 gallons of water, and hit the strike temp of 128 (bit higher than I would like). I decided that with this batch, I'm going to use a combination of decoction and turbid mash, just as an experiment. So to raise the temperature between rests, I will pull 2 quarts of thin mash, gently simmer it for 15 minutes, then slowly add it in to raise the temp by 5-8 degrees. Which is being a pain, and I'm not trying it again for quite a while. Finally managed to get the temp into the mid 140s--this was the most trouble I've had with temp control in quite a while. And all because I tried to complicate things.<br />
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Pre-boil is 1.050 at 130 degrees, which is probably pretty close to target.<br />
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I sparged twice, with 1.5 gallons each time, first time was with 150 degree water, second around 125. The grain bag was heavily squeezed both times, the new runnings brought to a boil, then added to the main kettle. Second time I added the remainder of my homemade Candi syrup. I used a 4 hour boil--yes, you read that right. The long boil and multiple sparges let me squeeze all the sugary goodness out of my grain, plus added melanoidens. Hops were added in a single addition at 60 minutes.<br />
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I ended up not adding the white sugar, and being as I forgot to grab the bolete mushroom, I will dry-shroom the beer (or more likely, make a broth with the mushroom and add it in a few days).<br />
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4-13-16; OG 1.092....jeeze. Good thing I didn't add the sugar. Roeselares pitched, most of the smack pack (a little went into the small amount of the Gaffer's homebrew, and into a gallon of Kedrigern's Brown). Even though it was also expired, it swelled up (although not as much as it should have).<br />
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10-6-16; Mashing in the 1.5 gallon top up; 2lb pale, 10oz aromatic, 8oz munich, 3oz crystal 80, and 3oz special B. 150 mash for 1 hour.<br />
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I chiseled off 9.4 oz of chaga, but will probably measure by handfulls--two handfuls at first wort through the boil, and one during cooling (some of the compounds are volatile). Standard 1 hour boil, and ambient cooling to extract more chaganess. OG of the addition was 1.072 at 130 degrees. After siphoning to the new carboy, I added two probiotic capsules, and will rack the oud broun to that fermenter in the morning. The wort seems to have a slight earthy bitterness to it--probably needs more chaga--but I could be imagining it.<br />
Added Dregs (built up) from a bottle of Calabaza Boreal.<br />
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />
<br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-397887006552540992016-04-13T16:05:00.004-07:002016-09-10T17:44:46.997-07:00The Gaffer's Home brew: a Hobbit Beer<div class="separator" style="clear: both; text-align: center;">
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If you haven't figured out by now that I'm a geek, and love fantasy novels, well....you're blind. I spent quite a while thinking on this recipe, to attempt to get something similar to an ale brewed by the residents of the Shire. As modified by Frodo and Bilbo's comments in the movie "Have you been getting into the Gaffer's homebrew?" "Well, yes. But that's not the point.". Which to me says that the Gaffer's brew is something special--either extra strong, or with extra herbs. <br />
<a name='more'></a><br />
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If you've done some reading, the Shire is based on an Victorian, pastoral England; I believe Tolkien had Warwickshire in mind. After seeing the horrors of industrialization and WWI, it's reasonable that he dreamed of an idealized time, before the smog and toxins. So, I decided to go with a fairly simple grain bill without Crystal or fancy malts--just English base malts, some brown malt to modify the colour, and special roast to add some complexity--and brew a ESB (higher on the OG, and on the low end of bitterness for the style), since it is likely Tolkien was drinking something along those lines while writing the Hobbit.<br />
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To keep thing interesting (and from being to style), I am adding some licorice root--the Gaffer being known for his gardening--and a little wormwood (extra herbs). Other thoughts as to the extra strength might be the <a href="https://byo.com/mead/item/323-brewing-with-potatoes-techniques" target="_blank">use of potatoes </a>in the Gaffer's beer to give some extra fermentable sugars (since he was know for his expertise in growing root crops); however, I didn't feel like attempting that this time. I'm also not using an English hop for my bittering addition--I wanted a fruitier variety for that purpose--although Fuggles will be used for the flavour addition.<br />
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<br />
Gaffer's Brown Ale - Special/Best/Premium Bitter<br />
================================================================================<br />
Batch Size: 3.488 gal<br />
Boil Size: 4.988 gal<br />
Boil Time: 60.000 min<br />
Efficiency: 70%<br />
OG: 1.056<br />
FG: 1.014<br />
ABV: 5.4%<br />
Bitterness: 24.8 IBUs (Tinseth)<br />
Color: 11 SRM (Morey)<br />
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Fermentables<br />
================================================================================<br />
Name Type Amount Mashed Late Yield Color<br />
Simpsons - Golden Promise Grain 4.00 lb Yes No 81% 2 L<br />
Simpsons - Maris Otter Grain 4.00 lb Yes No 81% 3 L<br />
Special Roast Grain 8.000 oz Yes No 72% 50 L<br />
Brown Malt (British Chocolate) Grain 6.000 oz Yes No 70% 65 L<br />
Total grain: 8.875 lb<br />
<br />
Hops<br />
================================================================================<br />
Name Alpha Amount Use Time Form IBU<br />
Brewers Gold 9.9% 0.350 oz Boil 60.000 min Pellet 14.2<br />
Brewers Gold 9.9% 0.100 oz Boil 2.000 min Pellet 0.3<br />
Fuggles 4.5% 0.300 oz Boil 25.000 min Pellet 3.9<br />
Fuggles 4.5% 0.200 oz Boil 2.000 min Pellet 0.3<br />
<br />
Misc<br />
================================================================================<br />
Name Type Use Amount Time<br />
Oak Cubes Flavor Primary 0.000 tsp 0.000 s<br />
Wormwood Herb Boil 0.2 oz 10.000 min<br />
Licorice Root Flavor Primary 0.2500 oz 10.000 s<br />
<br />
Yeast<br />
================================================================================<br />
Name Type Form Amount Stage<br />
Wyeast Irish Ale Ale Liquid Yeast Cake <br />
<br />
Mash<br />
================================================================================<br />
Name Type Amount Temp Target Time<br />
Infusion 4.781 gal 162.413 F 155.000 F 0.000 s<br />
Final Batch Sparge Infusion 1.937 qt 207.718 F 165.200 F 15.000 min<br />
<br />
<br />
<br />
Mashed in 2/1 and hit the target of 156 (I want this to finish fairly sweet). Pre-boil is not quite the volume I want, and is about 3.75 gallons of 1.049 at 135 (1.065 adjusted?).<br />
<br />
As usual, I am steeping the grains in 1.5 gallons of 150 water until the main kettle comes to a boil. This is heavily squeezed, and will be brought to a boil separately; some will be added into the main kettle, but most boiled down to around 40oz.<br />
I will be adding that to a growler, and pitching a bit of Roeselares to ferment separately for a few weeks and develop some complexity; remember that during the time the story is based, sanitation and pure yeast cultures weren't available. So I am using a short mixed fermentation on a small amount, and will pasteurize that before blending with the main beer, since I don't want more than a touch of sourness/brett.<br />
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4-13-16; OG 1.070. Flavour is complex and bitter--probably too bitter for me; hopefully it mellows out. I think I forgot to take the wormwood's bitterness into account.<br />
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6-17-16; Surprise! Massive pellicle. I suspect there was cross contamination with one of the things that had Roeslares in it. Which isn't a terrible thing, since I fermented some of the wort purely with Roeslares anyways. But, it has an extremely sharp, kinda nasty bitterness. Not currently drinkable.<br />
SG is unchanged since last month--1.014.<br />
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9-10-16; Still undrinkably bitter, and the SG has dropped to 1.011. I think the only solution is to brew another 2.5 gallons or so of English pale, unhopped, and add it.<br />
<br />
<br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-86973375534571643522016-04-13T13:23:00.003-07:002016-08-21T15:34:38.209-07:00Wizards WitA couple of months ago, I tried <a href="http://anchoragebrewingcompany.com/home/" target="_blank">Anchorage Brewing's</a> Whiteout Wit; it was delicious. Bold lemon and spice, refreshing, and only a hint of any funk from the Brettanomyces the company used in it. Flavoured with lemon peel, corriander, black pepper, and using Sorachi Ace hops (to further the lemony goodness).<br />
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<a name='more'></a><br />
So, when I saw a Wyeast smack pack for the Belgian Wheat, I decided I would clearly need to brew one. I am adding a couple of ingredients--including hint of licorice root--and not using brett (while I wouldn't mind doing so, I want to ensure this is done in time for summer).<br />
<br />
The name is primarily because I couldn't resist the alliteration.<br />
<br />
<br />
Wizard's Wit - Witbier<br />
================================================================================<br />
Batch Size: 3.044 gal<br />
Boil Size: 5.044 gal<br />
Boil Time: 90.000 min<br />
Efficiency: 70%<br />
OG: 1.071<br />
FG: 1.018<br />
ABV: 6.8%<br />
Bitterness: 14.1 IBUs (Tinseth)<br />
Color: 6 SRM (Morey)<br />
<br />
Fermentables<br />
================================================================================<br />
Name Type Amount Mashed Late Yield Color<br />
Pilsner (2 Row) Bel Grain 4.500 lb Yes No 79% 2 L<br />
Acid Malt Grain 8.000 oz Yes No 59% 3 L<br />
Wheat, Unmalted Grain 4.500 lb Yes No 77% 2 L<br />
Honey Malt Grain 8.000 oz No No 80% 25 L<br />
Cane (Beet) Sugar Sugar 1.000 lb No No 100% 0 L<br />
Total grain: 11.000 lb<br />
<br />
Hops<br />
================================================================================<br />
Name Alpha Amount Use Time Form IBU<br />
Sorachi Ace 12.0% 0.2500 oz Boil 60.000 min Pellet 14.9<br />
Sorachi Ace 12.0% 0.1000 oz Boil 15.000 min Pellet 2.1<br />
<br />
Misc<br />
================================================================================<br />
Name Type Use Amount Time<br />
Coriander Seeds Spice Boil 0.250 oz 5.000 min<br />
Lemon Peel Spice Primary 1 lg. Lemon 0.000 s<br />
Licorice Root Spice Boil 0.200 oz 5.000 min<br />
Bitter Orange Peel Flavor Boil 0.200 oz 5.000 min<br />
Vanilla Beans Flavor Secondary 1/2 bean 0.000 s<br />
Lemon Grass Herb Mash 0.035 oz 0.000 s<br />
<br />
Yeast<br />
================================================================================<br />
Name Type Form Amount Stage<br />
Wyeast - Belgian Wheat Ale Liquid 0.528 cup Primary<br />
<br />
Mash<br />
================================================================================<br />
Name Type Amount Temp Target Time<br />
Conversion Infusion 4.250 gal 131.287 F 122.000 F 5.000 min<br />
Temperature --- --- 152.000 F 90.000 min<br />
Final Batch Sparge Infusion 1.016 gal 195.226 F 165.200 F 15.000 min<br />
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Mashed in with 4.25 gallons of water (1.75/1), hitting slightly above target of 128 (which I then noticed that it should have been 120). Rest at that temp for 15 minutes, adding 1g of dried lemon grass to the mash. Then slowly raise the temp to 150 over 30 minutes. 90 minute total mash.<br />
3.75 gallons of 1.049 wort, temp 135 (1.065 corrected). While that was slowly coming to a boil, the bag with the grain was steeped in a bit under 1.5 gallons of 150 water. This will get brought to a boil then added to the main pot (this time....sometimes I will ferment it separately, but with the two hour boil, I need the extra liquid)). Full pre-boil (well, .5 hour in) SG is 1.068. Finished OG is 1.072 at about 3.5 gallons--right on target for once.<br />
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NOTE: Lemon peel was steeped in a citrus forward gin (New Amsterdam) to sanitize before being added to the carboy.<br />
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4-12-16; OG 1.072. Aroma coming from the airlock is nicely lemony.<br />
<br />
5-2-16; Added one more lemon of zest. SG 1.016 <br />
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5-5-16; Moved to the fridge to cold crash.<br />
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5-10-16; Added 1/2 tsp gelatin to fine and help clarify.<br />
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5-12-16; Bottled. FG 1.014.. 22x 12oz bottles, and two 750ml bottles. I am quite happy with how clear it ended--for beer made with 50 percent wheat, and a protein rest (which makes it even more hazy) I'm good. 2.85 oz of table sugar was used, aiming for 2.8 volumes of Co2.<br />
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span><br />
<br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-66661554414425260602016-03-11T16:36:00.001-08:002016-08-21T15:37:24.866-07:00Kedrigern's Best Brown, rebrewOne of my favourite brews I have made was the Kedrigern's brown--last time, I had a couple of issues...one of which was that it was only a 3 gallon batch, and therefore didn't last long enough. The post for the original batch can be <a href="http://matsukazebrewing.blogspot.com/2015/03/kedrigerns-best-brown.html" target="_blank">found here</a><br />
<br />
So, this time I'm fixing that and brewing a full 6 gallons (in two batches, since my setup isn't made for more than 3.5). I've made a couple of changes to the recipe, the most significant of which is the use of actual liquid yeast for the first time. Plus, since I will be aging in a 5gal secondary for a few weeks, I plan to take one gallon and put it through a secondary with brettanomyces.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhIBaW-acrH0lGxEI8fGwaIIwwv7vTZY1FitcHGwU0lmPY0-v8VFMhDmOxvHA4KuUltlNc1vKtQ1iAtf1eHbuas1Y8hqQPH5lQS7kUX0jjXHMI68GHRrfW9HSO1-y2La9NJS4QbMcjLTt/s1600/Kedrigern%2527s+Brown+II+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhIBaW-acrH0lGxEI8fGwaIIwwv7vTZY1FitcHGwU0lmPY0-v8VFMhDmOxvHA4KuUltlNc1vKtQ1iAtf1eHbuas1Y8hqQPH5lQS7kUX0jjXHMI68GHRrfW9HSO1-y2La9NJS4QbMcjLTt/s320/Kedrigern%2527s+Brown+II+%25283%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Should be 6.5 gallons in there, bubbling happily</td></tr>
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<a name='more'></a><br />
10.8 lb Marris Otter<br />
1.75 Munich<br />
1 Caramel 70<br />
.5 caramel 60<br />
1.25 Special B<br />
1 lb Aromatic Malt<br />
0.5 Brown malt<br />
0.5 chocolate malt (cold steeped overnight), strained and added at 5 minutes left of the boil.<br />
7oz Acid malt<br />
East Kent Goldings 5.7% AA<br />
<br />
Wyeast Irish Ale<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUvMSkxU4OyNI8RVI3b9Jo0NFq4aJA6RnL3sQkSTWbBqX6-L10jilNSm0WwTEkxU7xElhfPtvvh-VzowLA0MwSYoRVnlvQvhOraHyVuPDF2XtvUjfSOFnjck7uy45yDSjIBrg4F9NdU1B/s1600/Kedrigern%2527s+Brown+II.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUvMSkxU4OyNI8RVI3b9Jo0NFq4aJA6RnL3sQkSTWbBqX6-L10jilNSm0WwTEkxU7xElhfPtvvh-VzowLA0MwSYoRVnlvQvhOraHyVuPDF2XtvUjfSOFnjck7uy45yDSjIBrg4F9NdU1B/s320/Kedrigern%2527s+Brown+II.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mash one--I found the limit to my pot (with the thin mashes I tend to use)</td></tr>
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Batch one<br />
2 quarts per lb of grain, aiming at 152 mash temp. Hit 155 at mash in--within range. About a 75 minute mash, getting 4.25 gallons out. 1.040 at 145, and 1.059 adjusted. 1.065? I don't see how that is possible?<br />
<br />
<b>3-9-16</b>; Pitched the yeast, saving a bit in a starter for future use.<br />
<br />
EKG<br />
0.4 oz at first wort<br />
0.25 oz at 20 minutes<br />
0.2 oz at 5 minutes<br />
<br />
<br />
The 1 gallon second mashing got 5 quarts of water added and heated to 155. About 1.5 gallons of 1.037 wort at 120 degrees (1.047 corrected). I added 0.2oz of the EKG hops, and and brought it to 180 degrees, but that is all--aiming for a Raw Ale. Still haven't decided what to pitch...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JcwcdsPCrv501D-jCDhs5eJVhdxR1LFIyjJtL5jvIoIA0yugXIlrSnwBq6YVBdAwrxLtH1L9ZoVVJzmQXDoN9Kz3SdXf5jbTv_bW-8T3ytDJSSpWZz-GFUeo_ojyTFjTubnWV9XlNvJH/s1600/Kedrigern%2527s+Brown+II+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JcwcdsPCrv501D-jCDhs5eJVhdxR1LFIyjJtL5jvIoIA0yugXIlrSnwBq6YVBdAwrxLtH1L9ZoVVJzmQXDoN9Kz3SdXf5jbTv_bW-8T3ytDJSSpWZz-GFUeo_ojyTFjTubnWV9XlNvJH/s320/Kedrigern%2527s+Brown+II+%25281%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brew day one, and the small brown ale to the right.</td></tr>
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<br />
Batch Two:<br />
2 quarts per lb, mashed in at 152. 70minute mash, 4 gallons out with 1.040 at 145 (1.059 adjusted). 4.5 quarts of water added to the grain bed at 142 which will steep while the main wort is coming to a boil (then get added in). After adding the second steeping, the gravity is 1.021 at 200 degrees--1.063 adjusted?<br />
3.5 gallons of 1.037 at 175 (1.079?) went into the fermenter once cool enough (I left most of the proteins behind this time)<br />
<br />
Pacific Gem: 0.25 at 60<br />
EKG 0.3 at 20<br />
EKG 0.3 at 1<br />
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<tr><td class="tr-caption" style="text-align: center;">Heating for the boil, and steeping the grains a second time.</td></tr>
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<b>4-13-16; </b>Racked into a 5 gallon carboy on 0.5oz of oak cubes (soaked in whiskey, since I didn't have brandy on hand). Gallon no. 6 went into a separate jug and will receive dregs and probably some Roeselares so it will get a bit funky.<br />
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<b>5-10-16; </b>FG 1.014. I decided to blend the separate gallon into the main bottling--the Roeselares wasn't doing much (might have with long term, but oh well). That gallon got the 2.8 oz of dark brown sugar for priming, and was heated to pasteurize. 40x 12oz bottles, 4 pint bottles, and 3 each of bombers and 750ml Corked belgian bottles.<br />
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<span style="font-size: small;"><span style="font-family: inherit;">©
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.</span></span><br />
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<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-63696674139275355392016-02-03T16:31:00.002-08:002016-08-21T15:40:41.772-07:00Apfel Fermented Blonde AleI got to eyeballing the German Sweet Apfelwein the other day--there are a good couple pounds of pureed granny smith apples resting on the bottom. And I just <u>know</u> that the apple cider isn't going leech all the flavour out of them--especially given that I will have to leave all that and more behind when I rack, otherwise I won't get the apfelwein to clear.<br />
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<a name='more'></a>So, I decided I want to ferment a fairly simple tripel on the gross lees. I have been quite interested in blending wine and ale yeasts, and fermenting beer with wine yeast. The yeast used in the apfelwein is the Vintner's Harvest AW4--a strain designed for spicy, aromatic white wines (Gewurztraminer). The only question was whether I could blend it with another strain, because most wine yeast strains don't ferment maltose very well. I ended up contacting the company, and actually received a response--AW4 is Killer-neutral. Safe for yeast blends. I will not add an ale (some strain of Belgian ale) yeast until the wine yeast is mostly finished, if at all--I want to see how far it will ferment.<br />
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Grain Bill:<br />
4.75 lb Belgian Pale Ale<br />
2 lb Belgian Pilsner<br />
0.75 lb of white wheat<br />
0.5 Aromatic malt<br />
3oz of acid malt for ph adjustment<br />
Pacific gem and styrian goldings to 35IBU, heavy on flavour/aroma hops <br />
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Mash in at 140, and slowly raise temp slightly after 15 minutes. 4.5 gallons (2.25 quart per lb) mash water.<br />
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Pre-boil is 1.050 at 143 degrees (1.069 corrected). Mash went according to plan.<br />
Hops as follows:<br />
Pacific Gem, 14%: 0.25oz at beginning of boil, 0.3 at 25 minutes, 0.3 at 8 minutes<br />
Styrian Goldings (leaf): 0.5oz at flameout.<br />
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2-1-16: Ended up with a two hour boil (hop bag was removed after the first 75 min) because of DMS fear. 1.077 OG, adjusted.<br />
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2-8-16; SG is now 1.018<br />
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4-14-16; FG is 1.018. Bottled with a touch of S-05 and 2.5 oz of sugar. 16 crown caps and 4 corked Belgians (the Tide ones got 1/2 tsp extra sugar. Hopefully the addition of ale yeast wasn't a mistake that results in overcarbonation or bottle bombs. Colour was nice and clear, surprisingly--I fined with gelatin for the first time.<br />
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Belgian Brett IPA<br />
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For the second runnings (as it is my practice to make 1 gallon of a quicker, session beer for every full 3 gallon batch), I decided I want to make it as a spiced saison. Looking through the spice drawer, I noted something I haven't yet used--for anything. Kala Jeera. Also known as black cumin, is has a floral, camphorous aroma, and should be interesting. I figure I will ferment it with brett B, which can give a range of flavours from tropical to barnyard.<br />
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Grain Bill:<br />
The already mashed grains from the trippel<br />
1.5 oz acid malt<br />
2 oz Special B<br />
1 tsp Kala Jeera (at flamout and into the fermenter)<br />
Brett B and Stone strain<br />
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Mash with 1.25 gallon of water and bring to 150 degrees for one hour. 20 minute boil.<br />
1.032 at 125 degrees (1.048 adjusted) . I did use a 20 minute boil, with 0.4 oz each of Pacific Gem and Brewer's gold hops, with the Kala Jeera at flameout. OG is 1.042 (probably 1.049, adjusted)<br />
I decided--after tasting how bitter it was--to use the Stone Brewing bottling strain (from the 8-8-08 remake). I have a feeling I won't like this one, but I have friends who like bitter (calculated at roughly 120IBUs). When the Stone strain didn't start fermenting after a couple of days, I pitched a Brett. B. starter (harvested from Anchorage brewing.<br />
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Theoretically, with the 77x3 points from the Blonde, and the 49x1 points from the IPA, giving a total of 280 gravity points for four gallons. Which comes out to a total OG of 1.070--92% efficiency<br />
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4-14-16; FG 1.006. Flavour is....odd. Almost unpleasant and I'm wondering if it's because it was in plastic (air is bad for hops, and brett). On second thought, the odd flavour may be from the Kala Jeera. Not acidic, but maybe funky. I should probably wait a while before opening. 8 crown caps.<br />
I would recommend maybe halving the kala jeera to 1/2 tsp per gallon, especially if it's going in the fermentor.<br />
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"Sweet" Apfelwein:<br />
4 gallons apple cider<br />
white sugar to 1.075 OG<br />
2 lb green apples, pureed.<br />
AW4 Wine yeast.<br />
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OG was 1.075ish, and I do not know exactly when I started it--back in November, I think. The apples were added a couple weeks into fermentation, after it had died down. FG is 1.004. On 2-18-16; I decided to change the desired results from a sweet apfelwein, to a dry, carbonated, dry hopped cider, and poured in 2oz of Pacifica hop pellets.<br />
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I bottled on 4-12-16, getting exactly 3 gallons out of it (some lost to the gross lees, and some pulled to drink). 18 crown caps, 1 growler, 2 cork and cap (+1 corked and tied). Taste is lovely; and yes....it cleared nicely (until I added yeast for bottle conditioning).<br />
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<span style="font-family: "high tower text" , "serif";">©
John Frey, 2016. The Author of this work retains full copyright for this
material.<span style="mso-spacerun: yes;"> </span>The recipes, photographs and
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<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-40850997534853391592016-01-01T17:00:00.000-08:002016-01-01T17:00:00.138-08:002015 Year in Brewing2-23-15; 4 gallons of a simple hard cider, using Belgian yeast. I lightly oaked it, and it fermented out to fairly dry. At one point, it got infected with what I suspect is a wild strain of Brettanomyces (based on the pellicle, which is not a reliable method of identification). The completely fermented cider was dryhopped with 2oz of East Kent Goldings pellets.<br />
<br />
2-25-15; 3 gallons. <a href="http://matsukazebrewing.blogspot.com/2015/03/kedrigerns-best-brown.html" target="_blank">Kedrigerns Best Brown</a>. It has come out fairly tasty, even though it is not quite what I wanted. I'll be keeping the recipe, but as a porter--it needs some tweaking to be a brown ale.<br />
<br />
3-10-15; 1 gallon/1 quart. My <a href="http://matsukazebrewing.blogspot.com/2015/03/anchorage-brewing-dregs-brewing-journal.html" target="_blank">experiment with the Anchorage Brewing Dregs</a>. 1 gallon of plain cider, and what I intend to become a 1.5 litre solera.<br />
The cider is decidedly interesting, and not half bad (although I have to be in the right mood). It didn't carbonate properly, though.<br />
<br />
5-28-15; 1 gallon. <a href="http://matsukazebrewing.blogspot.com/2015/05/apple-blossom-metheglin.html" target="_blank">Apple Blossom Metheglin</a>.<br />
<br />
6-20-15; <a href="http://matsukazebrewing.blogspot.com/2015/06/rosehip-tripel-and-small-beer.html" target="_blank">Rosehip Tripel and Belgian Table Ale</a>. I added the lees from the brett cider above, and intend to flavour with orange zest and chamomile, rather than the rosehips.<br />
The table bier is made with the second runnings from the tripel, fortified with sugar, and fermented with the same yeast. Dry-hopped with Styrian Goldings.<br />
<br />
7-3-15; <a href="http://matsukazebrewing.blogspot.com/2015/07/cup-o-cheer-rhubarb-wine.html" target="_blank">Rhubarb Wine</a>, 5 gallons.<br />
<br />
8-15-15; Smoked Shire Brown, 1 gallon. A quickly thrown together brew, not bad in flavour, but needed more than 3oz rauchmalt per gallon. Using the aged hops added a strange flavour. I intend to use the leftovers and add brett dregs, as a base for a small solara (one of these days...)<br />
<br />
9-13-15; <a href="http://matsukazebrewing.blogspot.com/2015/09/the-highwayman-old-well-ale.html" target="_blank">The Highwayman Old Ale</a>, 3.5 gallons.<br />
<br />
10-3-15; <a href="http://matsukazebrewing.blogspot.com/2015/10/pumpkin-weizenbock.html" target="_blank">Pumpkin Weizenbock</a>, 3.5 gallons?. 2.6 bottled.<br />
<br />
10-4-15; <a href="http://matsukazebrewing.blogspot.com/2015/10/first-wild-brew.html" target="_blank">Garden "Lambic</a>", 0.8 gallon.<br />
<br />
10-12-15; Belgian Dark Candi Cider, 4.5 gallons. Nothing special; Apple cider, dark candi syrup, and Ommegang yeast culture.<br />
<br />
10-26-15; Sweet German Apfelwein, 4 gallons. Juice, sugar, and Gewurztraminer yeast (Vintner's Harvest AW4).<br />
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11-23-15; <a href="http://matsukazebrewing.blogspot.com/2015/11/spruced-up-belgian-quad.html" target="_blank">Spruced Up Quad</a>, 1 gallon. Belgian Strong Dark Ale, with spruce tips and Westmalle yeast.<br />
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11-24-15; <a href="http://matsukazebrewing.blogspot.com/2015/11/rye-tripel-1gal-biab.html" target="_blank">Rye Tripel</a>, 1 gallon. A paleish Belgian ale with strong rye character.<br />
<br />
<br />
<br />
Total: 33.25 gallons brewed (much of which is still in the fermenters). <br />
<br />
<br />
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0tag:blogger.com,1999:blog-2545820561169975312.post-40401618541238306342015-11-27T05:58:00.002-08:002016-02-11T16:46:54.365-08:00Rye Tripel (1gal BIAB)I have never had a rye beer. There, I've said it. This isn't for lack of desire, so much as I haven't really seen a good quality one in my area that wasn't also an IPA (most annoying, actually). Therefore, I set out to make my own.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gwvx7tKdI2BdTaLiQfAR4cvcanEvLxq4K2R9fDz-n1PD7sTRRfmac9wsQSfyETY1cmFfCxBzLy6NxCbA6Itv4nQwFEkxYxOir6mYUpHqCIJQbxleOuro4nXaAj2rIVndhl86byU4Smwb/s1600/Rye+Tripel+%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gwvx7tKdI2BdTaLiQfAR4cvcanEvLxq4K2R9fDz-n1PD7sTRRfmac9wsQSfyETY1cmFfCxBzLy6NxCbA6Itv4nQwFEkxYxOir6mYUpHqCIJQbxleOuro4nXaAj2rIVndhl86byU4Smwb/s320/Rye+Tripel+%25285%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still not the best pic, I know.</td></tr>
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<a name='more'></a>I decided on a Belgian ale, primarily because that is the yeast I have available in my fridge. It has absolutely nothing to do with the fact that I really enjoy Belgian ales...really. Originally, I was going for a lower ABV% "table bier"...sadly, I seem to have failed. Oh well....a tripel it is. It's a bit on the dark side for a tripel--Brewtarget says that it should be 11.8SRM--but I really don't care. The Belgian brewing culture is not hung up on style guidelines like Americans tend to be.<br />
<br />
I decided to use one of my favourite continental hops--Styrian Goldings--in moderation, with bittering and flavour charges, but not aroma; the brewing recipe calculator says "Slightly Malty"--almost perfect. I like the Styrian Goldings in part because I can get them as leaf hops, which I prefer (less mess). The rye makes up a significant portion of the mash--upwards of 30%--so that I could get nearly maximum rye flavour for me to pick out.<br />
Because this is BIAB, no rice hulls are necessary. And this time, I actually got pictures!<br />
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<br />
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Belgian
Rye Single</span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<blockquote class="tr_bq">
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">1.5
lb pale ale (52%)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">1 lb
rye malt (35%)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">6 oz
munich 30L (13%)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">1 oz
acidulated malt</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">16IBU
Styrian goldings (40min</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">8ibu
Styrian goldings (20 min)</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Ommegang
Yeast Culture</span></div>
</blockquote>
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Mash at 152</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fs7fCcM1soGrwA3H3AdxwHe7KdH8smc32AGAxggNLZJBl1rfZNCX4kVhemtj5zNslOYA-27EK2l5qbYmj9YJ9gsfcdFnHR75RY1cnwsP1ffhaF9q_jydk59V6sXJ3RadvTdlHjrlO4t3/s1600/Rye+Tripel+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fs7fCcM1soGrwA3H3AdxwHe7KdH8smc32AGAxggNLZJBl1rfZNCX4kVhemtj5zNslOYA-27EK2l5qbYmj9YJ9gsfcdFnHR75RY1cnwsP1ffhaF9q_jydk59V6sXJ3RadvTdlHjrlO4t3/s320/Rye+Tripel+%25281%2529.jpg" width="240" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYV0Y75-Qye_GJgoH9U-oxJOoO9xGizBfNujO_oztdfbRpqmbtkHENz8D0NE8Kvbb-bXMe0SuGdCEQ-smEac9eS3dw_czIF_tfSAab63_fBsBERnSEPn02xm6JQR0baFoq-F89BAeQYGN/s1600/Rye+Tripel+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYV0Y75-Qye_GJgoH9U-oxJOoO9xGizBfNujO_oztdfbRpqmbtkHENz8D0NE8Kvbb-bXMe0SuGdCEQ-smEac9eS3dw_czIF_tfSAab63_fBsBERnSEPn02xm6JQR0baFoq-F89BAeQYGN/s320/Rye+Tripel+%25282%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I heavily press my grain, and ran about a cup of hot water through to help rinse.</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Strike
water 162, 2 gallons approx.<span style="mso-spacerun: yes;"> </span>Mash in
settled at 155—slightly high, but acceptable.<span style="mso-spacerun: yes;">
</span>Lost 5 degrees in the first 20 minutes.<span style="mso-spacerun: yes;">
</span>145 at 40min, and turned on the heat to bring it up to 149.<span style="mso-spacerun: yes;"> </span>After the 1hour mash, I brought the temp up
to 170 for mash out.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Pre-boil,
1.025 at 147 degrees.<span style="mso-spacerun: yes;"> </span>1.044 corrected.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">0.25oz
Styrian Goldings (3.6AA) at first wort (16.41</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">0.2oz
Styrian Goldings (3.9AA) at 20 min. (8.61</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">25.02IBU</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDppopAES-exaFLhj9jBGpjC_X6vWV1i0ZpBIPPts6nOKdKw77VUlcMwz0wpt9nRXyaUpsbtMIpP3Qrrvlk5DqFcJ6QI9IxlPMCWCxhMi87QP9bMqajaZeqOFWMUQ3tWd3uUHyXkLb5Jg/s1600/Rye+Tripel+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDppopAES-exaFLhj9jBGpjC_X6vWV1i0ZpBIPPts6nOKdKw77VUlcMwz0wpt9nRXyaUpsbtMIpP3Qrrvlk5DqFcJ6QI9IxlPMCWCxhMi87QP9bMqajaZeqOFWMUQ3tWd3uUHyXkLb5Jg/s320/Rye+Tripel+%25283%2529.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78N8EwGuSROyntd62q1ezyIP93xowhz1Jp6nmzNt-9GSyP8x1O1MMk9_-UYSwf5p3Yryw7NCb0XubNXB3DUgkAMd8iPWXV_YQmXo-K6lvwbed0VwaT8_RdeH_3A8TLmlWgK2OmY3LIfxE/s1600/Rye+Tripel+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78N8EwGuSROyntd62q1ezyIP93xowhz1Jp6nmzNt-9GSyP8x1O1MMk9_-UYSwf5p3Yryw7NCb0XubNXB3DUgkAMd8iPWXV_YQmXo-K6lvwbed0VwaT8_RdeH_3A8TLmlWgK2OmY3LIfxE/s320/Rye+Tripel+%25284%2529.jpg" width="240" /></a></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">Post
boil (a touch over 1 gallon) 1.046 at 155degrees.<span style="mso-spacerun: yes;"> </span>1.072 adjusted.<span style="mso-spacerun: yes;"> </span>75% apparent efficiency—much, much better.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">11-24-15;
Started.<span style="mso-spacerun: yes;"> </span>OG 1.072.<span style="mso-spacerun: yes;"> </span>Pitched yeast warm.</span><br />
<br />
<span style="font-family: "high tower text" , "serif";">12-14-15; <span style="font-family: "high tower text" , "serif";">SG 1.022. Going slow.</span></span><br />
<br />
<span style="font-family: "high tower text" , "serif";"><span style="font-family: "high tower text" , "serif";">12-<span style="font-family: "high tower text" , "serif";">29-15; <span style="font-family: "high tower text" , "serif";">SG 1.017. Flavour is nice, though. Can't wait for it to <span style="font-family: "high tower text" , "serif";">finish fermenting and be bottled.</span></span></span> </span></span><br />
<br />
<span style="font-family: "high tower text" , "serif";"><span style="font-family: "high tower text" , "serif";">2-<span style="font-family: "high tower text" , "serif";">3-16; I bottled <span style="font-family: "high tower text" , "serif";">today, adding 1 oz of sugar, 9 12oz bottles, label<span style="font-family: "high tower text" , "serif";">ed RT. The SG did not change.</span></span></span> </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "high tower text" , "serif";"><span style="font-family: "high tower text" , "serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCnTPQiaS6g0I3Nwr4qHRYaAc7Jkx0aJHudKPXHOn9eRO6bnYq3bqfVvW0C-TrrtIkgTHTMcTCTCBNu-HoTaYa9qW0ZhpyblSgm2IBlHOlAaAkj8SG4rZ_HIcmAwyeViRS10AfRZy7RRd/s1600/Rye+Tripel+Finish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCnTPQiaS6g0I3Nwr4qHRYaAc7Jkx0aJHudKPXHOn9eRO6bnYq3bqfVvW0C-TrrtIkgTHTMcTCTCBNu-HoTaYa9qW0ZhpyblSgm2IBlHOlAaAkj8SG4rZ_HIcmAwyeViRS10AfRZy7RRd/s320/Rye+Tripel+Finish.jpg" width="240" /></a></span></span></div>
<span style="font-family: "high tower text" , "serif";"> </span></div>
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<div class="MsoNoSpacing">
<span style="font-family: "high tower text" , "serif";">©
John Frey, 2015. The Author of this work retains full copyright for this
material.<span style="mso-spacerun: yes;"> </span>The recipes, photographs and
other contents therein may not be used for any commercial purposes.</span></div>
<br />Brann mac Finnchadhttp://www.blogger.com/profile/04614813862245766203noreply@blogger.com0