Saturday, August 2, 2014

#40 - Nelson Saison Tasting

While the Brett version of this beer is still in secondary and nearing its bottling date, the straight version of this beer is running down to its last few bottles just about a month after bottling and less than two months since the brew day.  I'm hoping there will be some of this version left once the Brett version is ready, so that I can compare the two side by side, but it's hard to guarantee that with a beer that goes down this well in the summer.

A- Hazy light gold with a very small but very stable half finger head that leaves a little lace.  I likely poured a bit too much of this one out of the bottle as others I've had have had quite a bit less haze and sediment.

S- Up front is definite melon, pine, white wine, French Saison yeast funk, and just a touch of onion.  The hops are definitely the centerpiece, though the yeast seems to add to the overall spiciness and funkiness.

T- The taste is much more subdued than the nose, while still being very flavorful. Smooth kiwi/Sauvignon Blanc and moderate pine lead the way with a touch of melon, some earthiness, and light fruitiness mixing in. The onion and melon from the nose don't seem to have as much presence in the taste, making the flavor much less "dank" than the aroma.  The finish is very dry and leaves a piney bitterness that seems to hang around on the back of the throat and build in presence moments after the finish.
M- The carbonation is fairly low, but, surprisingly, this doesn't hurt the beer at all in my opinion with the flavors still fully shining through and hitting all parts of the mouth and nothing about the beer coming off as watery or weak (though it doesn't seem as strong as it's 7+% abv).  The body is nicely dry and smooth, exactly what I would expect from this yeast strain.  It's hard to tell how much the water chemistry (moderate additions of gypsum and phosphoric acid in the mash) plays in but it seems to have helped accentuate the moderate bitterness and hop character. 

O- For a recipe so simple, this beer has a ton of complexity and character.  The combination of the hops and yeast, with the malt tame enough to completely stand out of the way, this beer is a really easy drinker that has me trying to figure out what the flavors are and where they come from.  The bitterness in the finish draws me back for refreshing sip after refreshing sip.  Definitely a good beer that I could see myself brewing again or using as a basis for other beers in the future with additional hops/spices/fermentables in the mix.

Tuesday, July 22, 2014

#41 - Hoppy Black Saison v2.0

With how successful my first black saison came out, its amazing that it took me this long to brew another.  This recipe takes most of what I liked about the first recipe with a focus on moderation and complexity. The recipe this time, just as the first, calls for moderate amounts of a complex mix of dark roasted grains, moderate crystal malt use, moderate bitterness, moderate late and dry hops, and moderate spicing (orange peel).  The recipe also calls for French Saison and Candi Syrup as it did the first time, which should again give wonderful, complex elements that can't be found in the hops and malt alone.  This is a recipe that worked out surprisingly well the last time and it seemed as though doing lots of things, but doing so in moderation, allowed each component to come through without any dominating.

The major changes between this recipe and the original version are the change from extract to all-grain, using commercial candi syrup instead of homemade, and significant changes to the hop schedule.  The hop schedule was designed to still emphasize both citrusy American hops and spicy European hops while using what I have on hand, and the change to candi syrup is mainly for convenience but also due to how happy I was with the flavors it developed in my dubbel and quad (despite the other issues those beers experienced).

In order to minimize the harshness of the roasted grains the chocolate malt, black patent and roast barley were all added right before mash out.  Because the dark malts were added so late I used a similar water chemistry profile to my last brew (a much paler saison) with 5 grams of gypsum, 1 gram CaCl, and 8 tsp 10% phosphoric acid.

Brew day hit a few snags as the initial mash in only brought the mash to 145F instead of the intended 150F. I decided to turn this into an opportunity for a step infusion mash and after 20 minutes at 145 the temperature was adjusted with boiling water to 152F for 20 minutes, followed by 20 minutes at 160F and a final 10 minute mashout at 170F.

I also forgot to add the Candi Syrup late in the boil and will now wait to add in the next few weeks. The measured OG came in at 1.042, but I realized my hydrometer was off, reading water at only .995 (and was reading my Brett'd Saison at sub 1.000).  Assuming this .005 difference is consistent, that puts my OG closer to 1.047, which is only slightly less than I would expect given the lack of Candi Syrup at this point.

Wort tasted very sweet without much other flavors from the malts, orange peel, or hops showing through at this point.  The plan is to let this ferment to completion (likely around 2 weeks) before 2 short dry hop sessions.  Half the batch may end up receiving brettanomyces or a different twist depending on where the flavors stand, while at least half will likely be bottled as is.

Efficiency: 67.0% Batch size: 5.0 gal
Fermentable Amount Use PPG Color
 2-Row (US) 9.0 lb 80% Mash 37 1  °L
 Candi Syrup D-90 1.0 lb 8% Late Boil 32 90  °L
 Caramel/Crystal 60(US) 0.5 lb 4% Mash 34 60 °L
 Chocolate (US) 4.0 oz 2 % Mash 34 412  °L
 Roasted Barley (US) 4.0 oz 2 % Mash 33 300  °L
 Black Malt 4.0 oz 2 % Mash 32 500  °L

Hop Amount Time Use Form AA
Palisades (US) 0.5   oz 60  min Boil Pellet 13.0%
Cascade (US) 0.5   oz 15  min Boil Pellet 7.0%
Opal (DE) 1.0   oz 5  min Boil Pellet 6.5%
Strisselspalt (FR) 1.0   oz 4  days Dry Hop Pellet 3.4%
Cascade (US) 0.5   oz 4  days Dry Hop Pellet 7.0%
Palisades (US) 0.5   oz 1  min Whirlpool Pellet 13.0%

Name Lab/Product Average Attenuation
French Saison Wyeast 3711 82.5%

Name Amount Time Use
Phosphoric Acid 8.0 tsp 60.0 min Mash
Calcium Chloride 1.0 g 60.0 min Mash
Gypsum (Calcium Sulfate) 5.0 g 60.0 min Mash
Bitter Orange Peel 0.25 oz 5.0 min Boil
Sweet Orange Peel 0.5 oz 5.0 min Boil

Mixed the 1 lb. of D-90 Candi Syrup with about a quart of water, boiled, cooled and added to the fermentor.  Activity (which had completely died down) picked up again within an hour.

Bottled with 2.95 oz of sugar. 25 of the 12 oz. bottles were bottled straight, while another 24 were bottled after adding the white pepper and a little bit of the ginger and clove tinctures.

Friday, July 18, 2014

#37 - Alsatian Identity Tasting

While this beer has been ready since the early spring I've been waiting to give it a full review until it was given more time to calm down.

A- slightly hazy light gold color with a huge, fluffy, white head that seemingly lasts forever.

S- grain, hay, banana, pepper, sweet bready malt, light farmhouse "funk"

T- sweeter, fruitier and more intense than the nose implies. Some alcohol and juicy fruit esters. A light spicy/herbal character comes through in the middle which lends a strangely rustic feel and has me sipping more to search for it, not sure what it is out of yeast derivatives, malt (rye maybe?), the European hops or some combination of the above. As it warms the alcohol presence is surprisingly apparent, though not necessarily hot. Bitterness in finish is moderate to light with a dry, fruity, slightly spicy finish.

M- thin but not watery with high but not unbearable or gushing carbonation.

O- this beer is hard to pin down. The fruitiness and slight heat are detracting and it seems the yeast was definitely strained, yet other parts of this beer seem almost magical and draw me back for another sip, if only that character dominated instead of the esters I would be extremely happy.

Monday, July 7, 2014

C2 - Cranberry Cider #2 (Recipe and Tasting)

In early January of this year I found myself in possession of a 2 quart container of Trader Joe's Spice Apple Cider and a pot full of homemade cranberry sauce leftover from the holidays...what's a guy to do but ferment the two out in a free 1 gallon container?

To begin, I boiled the cranberry sauce (with a little bit of blueberry pie filling, since that was on hand as well) with 3 quarts of water and added to the fermenter with pectic enzyme.  After a week I poured off the rose colored liquid, ditching the thick sludge, and added back to the fermenter with just less than both quarts of cider.  The cranberry sauce was made with orange, ginger and cinnamon - all ingredients also found in the spiced cider, so it seemed like a nice match all around.  After a very vigorous fermentation that shot yeast up and out of the 1 gallon jug, the mix slowed down and seemed dormant after 3 weeks.  At 6 weeks I bottled with 3 beer carbonation tablets added to each.  At bottling the warm, uncarbonated cider, was very, very good resembling a phenolic grape based rosé with just light hints of the cranberry and apple acids and esters.

Tasted the cider today. Quick notes below.

A- pink tinged, peachy. Clear unless fully poured, at which point cranberries, yeast, and other sediment begin to show.

S- tart, berry, holiday spices, only vaguely apple-y.

T- off dry, tart, lightly spicy (cinnamon),
light cranberry, some orange peel.

M- very thin, extremely light carbonation just above still.

O- as with my other cider this is something that I find interesting but unremarkable and that others don't seem to care for, as they expect much more sweetness and apple juice flavor.  I find that it has a real multi-seasonal aspect where it could be consumed as enjoyably on a blistering summer day or a festive winter holiday and really anywhere between.  Not one I'll brew again but a worthwhile use of the random odds and ends I had on hand.

Sunday, June 22, 2014

#40 - Nelson Brett Saison ('Merica-ish)

Two things I've planned to brew many times but have not followed through on are a super hoppy Nelson Sauvin beer and a Brettanomyces spiked Saison.  Prairie Artisan Ales' 'Merica has been getting a lot of hype recently, and generating plenty of imitations and inspirations from homebrewers, with a recipe that combines Brett and Nelson.  While I haven't actually had the beer, it seems hard to go wrong with a SMaSH Saison using delicious hops and Brettanomyces.

One spin I decided to take on the beer is to use Fawcett Pearl malt for the grist in order to emulate another popular beer I haven't had a chance to try: Heady Topper.  With such a simple malt and hop bill one of my focuses for this batch will be the water chemistry with additions of 6g Gypsum (about the same amount per gallon as Ed Coffey's (Ales of the Riverwards) clone, 1g CaCl and 8 tsp of 10% phosphoric acid.  All of the additions were intended to both bring down the mash pH and emphasize the hoppiness.

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.006
IBU: 30
Boiling Time (Minutes): 60
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 14 @ 73
Secondary Fermentation (# of Days & Temp): 21 @ 75
Tasting Notes:

Recipe Specifications
Batch Size: 5 gal
Boil Size: 6.5 gal
Estimated OG: 1.053 SG
Estimated Color: 4 SRM
Estimated IBU: 30 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU

11 lb Pearl Malt (2.0 SRM) Malt 100 %
8 tsp 10% Phosphoric Acid
6 g Gypsum
1 g Calcium Chloride
0.25 oz Nelson Sauvin [12.00 %] (60 min) Hops 11 IBU
0.50 oz Nelson Sauvin [12.00 %] (15 min)Hops 11 IBU
0.25 oz Nelson Sauvin [12.00 %] (5 min) Hops 2 IBU
1.00 oz Nelson Sauvin [12.00 %] (1 min) Hops 2 IBU
1.00 oz Nelson Sauvin [12.00 %] (Hop Stand) Hops 2 IBU
2.00 oz Nelson Sauvin [12.00 %] (4 days) Hops 0 IBU
2.00 oz Nelson Sauvin [12.00 %] (4 days) Hops 0 IBU

1 Pkgs French Saison (Wyeast #3711) Yeast-Ale

Mash Schedule: Single Infusion
Total Grain Weight: 11 lbs
Single Infusion
Step Time Name Description Step Temp
60 min Mash In Add 16.00 qt of water at 161 F 150.0 F
15 min Mash Out Add 8.00 qt of water at 212 F 168.0 F

Brewed this today and had a pretty good time of it.  Hops smelled surprisingly piney, less fruity than I would have expected on opening, but when moving the wort to the carboy I was blown away by the luscious, complex, gooseberry like aroma.  I split the "whirlpool" hops (actually more of "hop stands" thrown directly into the wort) into 3 groups to try and add to the complexity of bitterness/oils/other components extracted. I have high expectations for this more complex hop addition which is based on the lessons I learned from my last beer which only used flameout hops.  I also remembered to add Irish Moss, which I forgot in my last batch.

The negatives: I once again got a very low efficiency from the Morebeer milled malt hitting just 59% efficiency and 1.048 SG when originally planning for 65% and 1.053.  This likely throws the beer further into the bitter range than I would have liked but at 5.5+ abv and only ~30 ibu's it shouldn't be too far out of style. For future reference I'll need to either get my own mill or just anticipate this type of efficiency and plan recipes accordingly. I also spilled about half an ounce of Nelson Sauvin pellets on the floor trying to vacuum seal them...I'll still have ~7.5 oz. to use after this batch though so hopefully they taste as good in this batch as I expect and I have the desire to use that much again.

Added 1.5 oz. of Nelson Sauvin dry hops directly to the fermenter.

Racked 3 gallons to secondary with BKYeast C2 and Orval dregs. The remaining amount was bottled plain. I ended up with closer to a gallon than the 2 gallons I had expected due to a huge amount of dry hop sludge preventing further bottling. Taste was almost all hop derived with citrusy and tropical flavors, a surprisingly lack of spice from the saison yeast, though it may show more as the hop character fades in the next few weeks. The Brettanomyces spikes version will likely be bottled in 3-4 weeks.

Popped a bottle of the "clean" version open for an initial tasting.  Very hop forward with white wine, pine, lime, and tropical fruit flavors.  Very dry but not a lot of yeast character showing through.  Will do a more thorough tasting in a few weeks.
Brett version is showing tiny signs of secondary fermentation with a ring of krausen/pellicle around the top.

Added dregs from a Prairie Ale. It wasn't my favorite beer (nor was the Orval) but should put this one close to the real thing in terms of Brett and wine yeast added.

Tasting of the straight version.  Great flavor with tons of the Nelson Sauvin character.
Plan to bottle the Brett version sometime this weekend.

Monday, June 9, 2014

#38 - American Rye Tasting

The idea of brewing a citra and rye beer has been with me for a while now an the idea of a citrusy, light, summer beer is an idea I've played with in a few ways over the years.  This beer is decent but is also a learning experience in a few ways.

Aroma- pours a very cloudy khaki color with just a small layer of head that sticks around for a while. The beer appears to be cloudy from the rye proteins, but hop particulate is also visible.  Looks a little like a hefeweizen though the cloudiness doesn't seem to be from the yeast as much as the other factors.

Smell- Big citrus character: fresh grapefruit and candied lemon peel. There's also a dank melon smell and a little crackery graininess.

Taste/Mouthfeel- Surprisingly disappointing giving the huge nose. Up front offers very little flavor on the tongue with a watery, light grapefruit and grainy flavors that fades to moderately high bitterness on the back of the throat leaving a lingering grapefruit impression. 

The beer seems a bit watery but this is likely as much or more from the low carbonation than any real issues with the body. That said, I did miss my target OG and a slightly higher starting gravity and finishing gravity may have helped.

Overall- the beer goes down pretty easily (as it should at only 4.5% abv) but isn't nearly as flavorful or exciting as it should be. The low carbonation likely plays a part in the lack of hoppy "pop" on the tongue.  In the end it tastes like a more citrusy and less fruity British Bitter due to the low hop flavors, moderate body, and bitterness and lack of carbonation.

Were I to attempt this beer again I would either cut or raise the rye amount to make it more of a back note or dominant flavor rather than standing out but not taking over as it does here. I would also use a more traditional hop schedule with some hops added in the last 10-15 minutes in hopes of upping the hop flavor, while also moving some of the flame out hops to dry hop to further diversify the hop character and keep bitterness levels relatively tame. A slight raise in the carbonation level might also help with the perceived hoppiness.  Lastly, this is a beer that could really have used Irish moss as it just doesn't seem to be clearing at all.

Tuesday, June 3, 2014

Spontaneous Fermentation Experiment

After brewing my latest lambic batch I boiled down some of the extra second runnings with a little bit of aged hops and stuck the pot in my semi-enclosed sunroom.  The room is almost entirely enclosed with glass but with a few openings to the outside that air/water/bugs can easily come through.  I've tried setting out second runnings a couple times before and always ended up with mold so I wasn't too optimistic but thought it worth another try.

I managed to entirely forget about the pot for a week and just happened to see it again when I walked into the room to water some plants.  Bringing it inside I saw that it appeared to have a little gunk on the bottom but nothing growing on top and it smelled vaguely fruity and a bit cider-like.  I made my standard starter addition size (1/2 cup DME in 1 pint water) and added most of the pot to the starter in a 1 gallon carboy while reserving a vial's worth in case the starter had issues and I wanted to be able to try stepping it up again later.

The starter hasn't seemed to change at all in a few weeks so I decided to give it gravity and taste tests.  Gravity is down to 1.004 (from approximately 1.040) and tastes and smells slightly sweet, fruity and lightly tart, giving the same cider impression as when I first pulled the pot inside.

It's hard to tell what I really have on my hands or what to do with it.  There is clearly yeast and there doesn't seem to be any other bugs but what strain(s) of yeast I'm dealing with is hard to tell without doing some streaking and testing (even then I wouldn't know much more about the strains than very high level info without using them individually), which may or may not be worth doing in the end.

One use might be to toss this in with other commercial bugs and let it do its thing alongside them for a lambic. Another option would be to brew a straightforward beer (probably Saison) and see how it plays out on its own.  For now I'll probably just hold onto it until something comes to me.

Still pretty sweet and fruity, decided to add it to my lambic to give it a little more complexity and sugars to chew on.

Saturday, May 24, 2014

Lambic #2

As my first lambic approaches the one year mark, and with a plethora of recently brewed and bottled beers on hand, it seems like a good time to brew another sour beer that I can stash away for a while.  While I bottled half of the first lambic months ago, and it's tasting quite good, the other half is still churning along on some oak cubes and will likely be nice to blend with this Lambic #2 a year or two from now to make my first geuze.
Unlike the first lambic which used primarily malt extract and just a small amount of fresh, low alpha hops, this version is a bit more complex using 2-row, flaked wheat and a touch of oats and light crystal malt. While I am not going so far as to perform a turbid mash, the use of actual grains and aged hops should put this one closer to the traditional style.

Rather than use my Sour Blend #1, which was based off of the Roselare blend with dregs from Drie Fonteinen and Lindemans, I decided to start a new bug blend with Wyeast Pediococcus, American Ale II, and BKYeast C2 at initial pitch with the Wyeast Lambic Blend and bottle dregs planned to be added later.

Brewday notes:
Hops: the lambic blend hops are very interesting. Intensely dark in color with aromas of musk, herbs, light pine, decaying wood and some fruity sweet plum character. Somewhat similar to Styrian Goldings in smell they're like a grandmother's basement: perfume, plum and lots of must.

Oak: I boiled 1 oz of Hungarian medium toast oak. I believe this oak has been used at least once before but it was in an unmarked bag. Almost no oak aroma came off it before boiling so it might have lost almost all of its character in its previous uses. I can always add more later if I'm not getting enough flavor from this addition.

Fermentation still appears active though slowed from a week ago. This one has been putting out some vomit and sulfur smells. Took a tiny sample, smelled of lemon and grainy wheat. Taste was surprisingly bitter and lightly lemony. The bitterness should fade in time and there doesn't seem to be any detrimental off flavors. This beer is far from being complete but I have high hopes so far.

Gravity down to 1.003. Taste is lightly tart, lightly bitter and not very interesting otherwise. Still a long way to go.

I decided to add my spontaneous starter to give this some more complexity and sugars to work with.  Prior to pitching the starter gravity was down to 1.002.  Taste is dry, lightly bitter, and fairly fruity.  The warm temperatures seem to have caused some ester formation, though the spontaneous starter was much fruitier.

Added Petrus Aged Ale dregs.

Saturday, May 17, 2014

#34 Tripel - Tasting

I decided to do a side by side comparison of my tripel and the stronger (Golden Strong-ish) version which has added honey and a sage tincture. This side by side really demonstrates the similarities and differences between the two that may be harder to discern if working only off memory or even notes.  For this tasting I will focus on the "Tripel", with notes on differences from the "Golden Strong" which I already recorded a tasting for.

Not a great picture. The Golden Strong version is on the right and a shade darker and cloudier.

A- slightly lighter than the Golden Strong, more of a medium gold where the other is a light copper. Both pour with a small and quickly fading white head with no lacing.

S- whereas the Golden Strong version largely demonstrates herbal, floral and honey notes, the predominate aromas on the Tripel are grainy pilsner, fruity apples and banana from the yeast, with some light spice from the hops and yeast.

T- up front this is dominated by a sweet, honey flavor with alcohol becoming noticeable in the middle.  Medium esters and light phenolic spice mingle with a moderately low bitterness leaving a clean but warm alcohol tinged finish. The alcohol is noticeably less strong than the Golden Strong despite only about a 1% difference difference in total ABV.

M- fairly noticeable pop on opening but light carbonation by the time I finished the 12 ounces. Fairly well attenuated but still doesn't finish dry, with the sweetness disappearing in the finish more due to the alcohol presence than a crisp ending.

O- a decent beer all around, no flaws and a good balance of the hops, yeast, grain and sugars. If I could change anything about this brew it would be to remove the honey to allow the yeast and grain to fully shine through.

Wednesday, May 7, 2014

#36 - 10° Quad Recipe and Tasting

The 10° Quad is the 3rd and final in my Belgian Trappist series that began with brewing the 6° Dubbel, followed by the 8° Tripel.  In addition to these 3 beers, two side projects, a Golden Strong with Sage and Christmas Cookie spiced Quad/Dubbel blend, also came out of this excursion to the Trappist monastery styles of brewing.  The Quad is intended to be the king of the 3, the most malt, the most sugar additions, the most time to ferment; harder, better, faster, stronger.  This is far from my first attempt at a quad with the first two being interesting but off the mark.  The hope for this beer is that the use of commercial candi syrup, rather than homemade, and tighter control on yeast levels and fermentation temperatures, will bring this to where I want.

Still have not bottled this beer and unfortunately it seems to have oxidized.  Taste has some nice rum/molasses character of the candi syrup and a bit of fruitiness but these are muted by the flat, oxidized flavor.  I had planned to bottle long before now but a number of issues have made me reschedule and this one now seems doomed.  Perhaps this will go down as a lesson that the high number of beers I brewed in the early months of this year were beyond my capacity to manage and I need to stick to one or two beers over a similar time span, not 4 brew days with multiple variations leading to 7 beers.

Bottled with 2 oz table sugar. Still seems a bit oxidized and less strong than expected but has some nice dark fruit flavors as well.

Appearance- very deep, opaque brown, just a shade above black. Huge, fluffy, light tan head that's well supported by a huge carbonation rising thought the beer.

Smell- dark malt, caramel, toffee and dark pit fruit aromas are somewhat muted by a stale character I take to be oxidation. Some definite alcohol in the mix as it warms.

Taste- dark fruit, molasses, rum, raisin, clove and warming, slightly hot, alcohol.  As it warms there is a bit of that sherry-like oxidized note but the stale, cardboard flavor doesn't dominate as strongly as I have noticed in the past. There is some moderate bitterness in the finish that knocks away the sweetness and leaves a lingering alcohol and fruit sensation.

Mouthfeel- hugely carbonated but moderately light in body, this is pretty spot on for a belgian style giving a creamy, smooth drinking, effect.

Overall- this feels like a beer that could have been very good, lots of fruity, spicy, sugary flavors from malt and yeast and a great body and carbonation level. Unfortunately the early oxidation of this beer keeps it from being a terrific example. Yet another data point in my quest for a great homebrewed Belgian Quad, but maybe the most informative data point thus far.

Update: hugely carbonated was right, opened the laundry room to find shards of glass and dark sticky beer everywhere. At least two (edit, it was 6!) of these have exploded so far. The culprit is likely adding too much sugar as they don't give an off smell (they actually smell great) and were certainly given plenty of time to finish initial fermentation.  Still I only used 2 oz in nearly 4 gallons of beer, which should have given a volume well under 2.5, which the bottles should be able to hold. Time to figure out how to trash the rest; not worth having a bad and dangerous beer sitting around.