Crabapple Bier de Garde

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

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

Chocolate Orange Municher Alt

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

Rhubarb Wine Rebrew, 2016

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.

Raspberry Cane Session Ale--a full on experiment

A while back, I was reading Larsblog, 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.

Franken-beir: A Belgian Session Ale

Well, 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.

Graveyard Gose, a WoW Racial Beer

Ok....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.

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.

Near 100% Wheat

I decided I wanted to see what a wheat beer really 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.

That /was/ the plan.  Then I thought about making it into a wit beer, with only a 15minute boil.
  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.