Sunday, February 23, 2014

Ruby (Batch 03): Recipe

This is my third time brewing Ruby, my Flanders Red Ale. The first batch was done in April 2012, and eventually was aged in a whiskey barrel. Unfortunately, this batch pre-dated me posting recipes, though hopefully I'll get tasting notes up for that eventually. The second batch was done in April 2013, and was bottled yesterday. I was really lax with notes on that one, as it was done right before we moved from Alexandria, Virginia back to Chicago last spring, so no post on that one either.

This recipe is quite similar to the base for the previous two, though this time I'm substituting in flaked maize for most of the wheat. I'll be using Roeselare for the entirety of this one, although may add dregs along the way. The first batch also used Roeselare and turned out quite well. The second batch was done with East Coast Yeast Flemish Ale (ECY02), courtesy of my friend Joe. Similar to batch 1, I will hopefully add in tasting notes for that one at some point.

The recipe for the full batch is as follows:

Batch Number: 81
Brew Date: February 23, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.050 (estimated)
FG: 1.002 (estimated)
Fermentation Temperature: ~65 F (ambient)
IBU: 19.1
ABV: 6.3% (est.)
SRM: 15.6

Mash: Single infusion for 60 minutes at 156 F.
Boil: 60 minute

Fermentables

9lb French Pilsner
4lb Munich Malt
2lb 8oz Maize, Flaked
1lb Wheat, Flaked
1lb Caramunich Malt
1lb Special B Malt
8oz Aromatic Malt
8oz Vienna Malt

Water 
Mash Water: 6.6 gallons 
Sparger Water: 7.7 gallons

Here, I added lactic acid to get the mash pH where I wanted it, and added enough calcium chloride to get the calcium level up past the recommended minimum of 50.

5.0g Calcium Chloride (all added directly to the kettle)
5mL Lactic Acid (88%) in the mash

Resulting water profile (based on EZ Water Calculator v3) is as follows:

Mash pH (est.): 5.44
Calcium: 59
Magnesium: 12
Sodium: 7
Chloride: 59
Sulfate: 27

I used lactic acid to adjust the pH of the sparge water, adding 5mL to the 7.67 gallons of water used for the sparge, which basic on the Homebrewing Physics calculator (available here), should give a sparge water pH around 5.0.

Hops
1.5oz Willamette (7.5 AAU), leaf, at 60 minutes

Other

2 tsp. Wyeast Yeast Nutrient at 10 minutes

Yeast

Wyeast Roeselare (1 packet for each 5-gallon portion)

Notes

02.23.2014: Brewday.  Each carboy got 30 seconds of pure O2.  The Roeselare packets were from October 29, 2013 and December 3, 2013.  I mixed them in a sanitized measuring cup and split evenly between the carboys.

Saturday, February 22, 2014

Saison Faible: Tasting Notes

Saison Faible is the clean petit saison that I brewed for the first time recently, using solely Saccharomyces as opposed to the blend of Saccharomyces, Brettanomyces, and bacteria that is used in my rustic saison, Farmhouse Mild.  Of course, I can never entirely get away from wild fermentations, so I took the other 5-gallon portion of this batch and fermented it with Ambrosia Blend 003, which utilizes the grown up dregs from a bottle of the November 2013 batch of Hill Farmstead Anna.

This batch of Faible was fermented with East Coast Yeast Saison Brasserie Blend (ECY08), which is described as "both fruity and spicy characteristics accompanied by dryness." It was hopped with Calypso, Citra, and Simcoe.


Appearance: Hazy golden color with just a touch of a peach hue.  Dense, rocky white head with good retention and plenty of lacing as it fades down to a thin cap and collar.

Aroma: Slight tropical fruit notes along with some bread dough.  A very slight hint of bubblegum.  Some mild pear and honeydew.  

Flavor: Juicy Fruit is what immediately comes to mind for me.  Tropical fruit and very light orange peel in the background.  Honeydew and melon.  A touch of pepper and a very mild lingering bitterness in the background.  Dry with a hint of tartness through the finish.  As it warms, there's a touch of bread dough in the background.  I've noticed quite a bit more of the bread dough if I have nearly any other beer ahead of this one.

Mouthfeel: Light with effervescent carbonation.  Just enough body to keep it from seeming thin.  A slight lingering bitterness through the finish.  Very faint pepper in the aftertaste.

Overall: I'm very pleased with how this one came out, especially with it being my first time using this strain/blend.  I'm very curious to see how this is going to perform in subsequent generations, as well as with a bigger beer.  I of course had to mix it with something wild, so I am already using the second generation of this blend, combined with Brett C and Brett Trois, in the new batch of Demeter Auran.

Ambrosia Yeast Blends

Rather than trying to keep track of all the separate dreg and commercial strain blends that I've done in miscellaneous posts, I thought it would be useful to keep track of each blend across generations.  Also, instead of describing each blend again in each individual recipe post, I can simply link back to this post.

Ambrosia Blend 001 (AMB001)


Created from a blend of Wyeast 3725 (Biere de Garde), Hill Farmstead dregs, and Crooked Stave dregs.  Ferments at relatively low temperatures and displays extreme citrus and tropical fruitiness with a bit of funk and light acidity.  Additional Hill Farmstead Anna dregs from AMB003 (see below) were added at the fourth generation.

Generations:

1.   Farmhouse Mild (Batch 03) (September 20, 2013): Petit rustic saison brewed with a generous               helping of American hops.  Half of this batch was blended with some Citrine (Batch 04) to create 
      Science & Art #1.  The cake from this was used to ferment:

2.   Demeter Spectre (October 25, 2013): Saison brewed with miscellaneous spices and the juice of             peaches, strawberries, and raspberries.  The cake from this was used to ferment:

3a.   Demeter Sinis (Batch 02) (December 14, 2013): Dark saison with black cardamom and lavender.          5 gallons of the batch was fermented was pomegranate, and the remaining 2-gallon portion was              fermented with fresh cranberries.

3b.  Namur (Batch 02) (December 14, 2013): Blonde saison with AMB001 being used to ferment                separate 2-gallon portions with Meyer Lemons and Satsuma Mandarins.

4.   Farmhouse Mild (Batch 04) (February 2, 2014): Petit rustic saison brewed with barley, wheat, oats,       rye, and spelt.  Hops for this batch are Belma, Simcoe, and Amarillo.

Ambrosia Blend 002 (AMB002)


Blend of East Coast Yeast Saison Brasserie Blend (ECY08), White Labs Brettanomyces Claussenii (WLP645), and White Labs Brettanomyces Bruxellensis Trois (WLP644).

Generations:

1.  Demeter Auran (Batch 03) (February 17, 2014): Blonde saison with blood orange zest, rose hips,          and plenty of Citra hops (split batch). 

Ambrosia Blend 003 (AMB003)


Created from the dregs of the November 2013 bottling of Hill Farmstead Anna, a honey saison with wild yeast and bacteria.  Not technically a blend, but I'll keep the nomenclature constant.

Generations:

1.   Saison Faible Wild (January 20, 2014): "Clean" petit saison, in contrast to the rustic Farmhouse             Mild. This half of the batch, however, is "wild" given all the critters used to ferment Hill Farmstead       Anna.

2.   Demeter Auran (Batch 03) (February 17, 2014): Blonde saison with blood orange zest, rose hips,          and plenty of Citra hops (split batch).

Ambrosia Blend 004 (AMB004)


Created from a mixture of Wyeast 1056 (American Ale), Lalvin 71B-1122 (White Wine Yeast), White Labs Brettanomyces Bruxellensis Trois (WLP644), and White Labs Brettanomyces Claussenii (WLP645).

Generations:

1.   Bitter Beer Face (Wild) (February 9, 2014): Hoppy pale ale fermented with a Brett culture.

Ambrosia Blend 005 (AMB005)

This is the cultured dregs of Sante Adairius Saison Bernice, which is brewed with saison yeast, Brettanomyces, and Lactobacillus.  The initial culture was propagated beginning on February 19, 2014.

Generations:

[Still in propagation stage]

Bitter Beer Face (Clean & Wild): Recipe

It has been quite some time since I brewed a batch of Bitter Beer Face. The last hoppy beer I did was in early November 2013, and that keg blew quickly due to the number of people we had over for Thanksgiving. This time, I brewed a 10-gallon portion, and am fermenting half with standard American Ale yeast, and half with Ambrosia Blend 004.

The recipe for the full batch is as follows:

Batch Number: 79
Brew Date: February 9, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.049 (estimate)
FG: 1.010 (estimate)
Fermentation Temperature: 65 F.
IBU: 72.8
ABV: 4.9% (est.)
SRM: 6.6

Mash: Single infusion for 60 minutes at 152 F.
Boil: 60 minute

Fermentables

17lb American Two Row
1lb CaraPils
1lb Caramel 60

Salts & Water

4.5g Calcium Chloride (all added directly to the kettle)
5.5g Gypsum (all added directly to the kettle)

Resulting water profile (based on EZ Water Calculator) is as follows:

Mash pH (est.): 5.45
Calcium: 76
Magnesium: 12
Sodium: 7
Chloride: 51
Sulfate: 79

I like to keep the sulfate mostly in check, as I'd prefer most of the bitterness to come from the hops, and often times find high sulfate beers to be too harsh, especially when coming in at such a low alcohol percentage.

6mL of lactic acid to the mash, aiming for a pH of 5.45.  Actual mash pH from first runnings was 5.6.

Hops

2.5oz Columbus (17.5 AAU), leaf, at 60 minutes
2.0oz Citra (12.9 AAU), leaf, at flameout
2.0oz Simcoe (13.0 AAU), leaf, at flameout
1.0oz Columbus (17.5 AAU), leaf, at flameout

Amount of dry hops received by each half:

1.5oz Simcoe (13.0 AAU), leaf, dry hop for 7 days
1.0oz Citra (12.9 AAU), leaf, dry hop for 7 days
0.5oz Columbus (17.5 AAU), leaf, dry hop for 7 days

Other

1 tsp. Wyeast Yeast Nutrient at 10 minutes

Yeast

Wyeast 1056 American Ale (5 gallons)
Ambrosia Blend 004 (5 gallons)

Notes

02.22.2014: Decided to up the dry hops on the clean portion, and added 2oz Simcoe, 1oz Citra, and 1oz Columbus to the 1056 portion after racking to a purged keg.  Beginning to force carbonate at room temperature.

02.28.2014: Added the clean portion to the kegerator and will leave in the dry hops for some additional cold temperature keg hopping.

03.23.2014: Bottled Wild portion.  4.5 gallons at 1.005. Adding 88g of sugar in warm water solution aiming for 2.3 volumes, with Brett potentially taking higher.

Ambrosia Farmhouse Mild (Batch 04): Recipe

This is now my fourth time overall brewing Farmhouse Mild.  Most of the recipe is the same, but this time I also added a bit of raw spelt to give the recipe a little more of a rustic flare.  The spelt was not cereal mashed.  I had also run out of Munich, so this time I used a little Aromatic and Vienna instead.  Finally, for a bit more color, I added a bit of CaraMunich.

For the hops, this was my first time using Belma, which should give a nice fruitiness to the beer, as the HopsDirect website describes the hop as follows: "very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma."

The recipe for the full batch is as follows:

Batch Number: 78
Brew Date: February 2, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.044 (estimated)
FG:
Fermentation Temperature: 65 F
IBU: 25.2
ABV: 5.6% (est.)
SRM: 5.9

Mash: Single infusion for 60 minutes at 154 F.
Boil: 60 minute

Fermentables

6lb 8oz French Pilsner
4lb White Wheat Malt
2lb Wheat, Flaked
1lb Spelt, Raw
1lb Vienna Malt
14oz Acidulated Malt
8oz Aromatic Malt
8oz CaraMunich Malt
8oz Oats, Flaked
8oz Rye, Flaked

Salts & Water

5.5g Calcium Chloride (all added directly to the kettle)
2.8g Gypsum (all added directly to the kettle)

Resulting water profile (based on EZ Water Calculator v3) is as follows:

Mash pH (est.): 5.40
Calcium: 70
Magnesium: 12
Sodium: 7
Chloride: 59
Sulfate: 53

I used lactic acid to adjust the pH of the sparge water, adding 5mL to the 9 gallons of water used for the sparge.

Hops

5mL HopShot at 60 minutes (25.2 IBUs)
2oz Belma (11.6 AAU), at flameout
1oz Simcoe (13.0 AAU), at flameout
1oz Amarillo (8.5 AAU), at flameout

Other

2 tsp. Wyeast Yeast Nutrient at 10 minutes

Yeast

Ambrosia Blend 001

Notes

02.02.2014: Added 5mL of 88% lactic acid to the 9 gallons of sparge water to achieve a sparge water pH of 5.6, using the sparge water acidification measurements provided in the spreadsheet available from Homebrewing Physics: http://homebrewingphysics.blogspot.com/2014/01/mph-water-calculator-v12.html.

Measured mash pH of 5.5 at roughly room temperature.

Used cake from 01.05.2014 batch (unrecorded; lost notes).  133mL to each bucket after 30 seconds of oxygen.  Loose lids.  Chilled to upper 60s.  OG is 1.047.

02.04.2014: Very strange fermentation here.  Looks very slightly ropy on the top after 48 hours.  At 36 hours, there were visible CO2 bubbles rising to the top and the gravity was down to 1.044.  At 48 hours, there still is no krausen, but there are visible bubbles and it's down to 1.039.

02.05.2014: Ended up adding a wine thief or two full of the batch with HF Anna dregs to each bucket, and 12 hours later a krausen had started to form.  24 hours later, at full krausen underneath the Brett pellicle.  Very interesting look.

Wednesday, February 19, 2014

Demeter Auran (Batch 03): Recipe

This is now the third batch of Demeter Auran, and the first I've done fermenting with something other than my initial Hill Farmstead dreg blend.  For this 10-gallon batch, half is being fermented with the second generation of grown up dregs from the November 2013 bottling of Hill Farmstead Anna.  The other half is being fermented with a blend of East Coast Yeast 08 (Saison Brasserie Blend) and Brettanomyces Claussenii and Brettanomyces Bruxellensis Trois.

The recipe for the full batch is as follows:

Batch Number: 80
Brew Date: February 17, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.050 (estimate)
FG:
Fermentation Temperature: 79 F.
IBU: 29.2
ABV: 6.3% (est.)
SRM: 4.3

Mash: Single infusion for 60 minutes at 148 F.
Boil: 60 minute

Fermentables

9lb 8oz French Pilsner
8lb Wheat, Flaked
2lb Munich Malt

Salts & Water

7.0g Calcium Chloride (all added directly to the kettle)

Resulting water profile (based on EZ Water Calculator) is as follows:

Mash pH (est.): 5.49
Calcium: 67
Magnesium: 12
Sodium: 7
Chloride: 73
Sulfate: 27

Hops

5mL HopShot at 60 minutes
3.0oz Citra (12.9 AAU), leaf, at flameout

Other

2 tsp. Wyeast Yeast Nutrient at 10 minutes
28g Blood Orange Zest at flameout
10g Rose Hips at flameout

Yeast

Hill Farmstead Anna dregs / Ambrosia Blend 003 (5 gallons)
East Coast Yeast Saison Brasserie (ECY08) plus Brett C & Brett Trois  / Ambrosia Blend 002 (5 gallons)

Notes

02.18.2014: At 12 hours, the temperature was only 62 F in the basement, so I set up a water fermentation "chamber" in a large plastic tub.  I have an aquarium heater attached to a temperature controller.  I set the controller to 70 F with a differential of 2 degrees.  At 24 hours, the temperature was up to 68 F.  I upped the controller set temperature to 71 F.  The ECY & Brett portion is bubbling away, but nothing on the Hill Farmstead dreg portion yet.

02.19.2014: At 36 hours, controller says the temperature is 70 (temperature of the fermenting beer itself is the same).  Both are bubbling quite a bit.

03.01.2014: The version with Anna dregs has a sulfur taste just like the Saison Faible portion with this blend did.  I don't want to take any chances on 5 gallons, so I decided to make it a bit funky and added a wine thief full of fermenting Citrine (blend with lambic dregs previous Citrine dregs) to the bucket.

03.03.2014: Decided to create something I've wanted to try for a long time now, which is a passion fruit saison.  Since passion fruit is such a strong flavor, I wanted to keep it relatively subdued.  Thus, I added 28oz. of passion fruit puree to the Ambrosia Blend 002 portion of the batch, first saving a "clean" portion of the cake by filling a mason jar with a few wine thief pulls full of as much of the cake as I could get.  The puree was still a bit of a slush, so I added it through a funnel with the bottom of the funnel inside the liquid, attempting to limit any oxygen exposure.


03.16.2014: 23 bottles.  Aiming for 2.5 volumes.  122 grams of table sugar in 5 gallons of beer.

Saturday, January 25, 2014

Saison Faible: Recipe

Bottle of Hill Farmstead Anna used to grow up dregs for a
5-gallon portion of this batch of Farmhouse Mild.
This is the same base, basically, as Farmhouse Mild, with a different name, Saison Faible, as this time I'll be aiming for a character The last few times batches of Farmhouse Mild have started with Wyeast 3725 and Hill Farmstead dregs.  Eventually, that also got some Crooked Stave dregs.  I like the blend, as it's a bit more rustic and tart, but it's not what it was originally with just the Hill Farmstead dregs.  So, I grew up the dregs from the November 2013 bottling of Anna, and used those for half of this batch.  For the other half, I used a fresh "vial" of East Coast Yeast Saison Brasserie (ECY08).

For this one, I again kept things relatively similar, just changing up the yeast.  This is again a 10-gallon batch.

The recipe for the full batch is as follows:

Batch Number: 77
Brew Date: January 20, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.045 (measured)
FG:
Fermentation Temperature: 67 F (HF portion) / 80 F (ECY08)
IBU: 29.4
ABV: 5.0% (est.)
SRM: 4.1

Mash: Single infusion for 60 minutes at 154 F.
Boil: 60 minute

Fermentables

8lb French Pilsner
4lb White Wheat Malt
2lb Wheat, Flaked
1lb 8oz Munich Malt
12oz Acidulated Malt
8oz Oats, Flaked
8oz Rye, Flaked

Salts & Water

1.0g Calcium Chloride (all added directly to the kettle)
2.5g Gypsum (all added directly to the kettle)
5.0g Sodium Chloride (non-iodized) (all added directly to the kettle)

The adjustments were a bit different than the last batch, but should result in a fairly similar profile.

Resulting water profile (based on BrewCipher) is as follows:

Mash pH (est.): 5.49
Calcium: 49
Magnesium: 12
Sodium: 43
Chloride: 78
Sulfate: 53

Chloride / Sulfate Ratio: 1.48

Hops

2.0oz Calypso (16.0 AAU), leaf, at 60 minutes
2.0oz Calypso (16.0 AAU), leaf,
1.0oz Citra (12.9 AAU), leaf, at flameout
1.0oz Simcoe (12.4 AAU), leaf, at flameout

Other

2 tsp. Wyeast Yeast Nutrient at 10 minutes

Yeast

Hill Farmstead Anna dregs / Ambrosia Blend 003 (5 gallons)
East Coast Yeast Saison Brasserie (ECY08) (5 gallons)

Notes


01.20.2014: On January 5, 2014, I added 100mL of 1.020 wort to the dregs of a bottle of Anna (November 2013) and shook fairly regularly.  On January 9, 2014 (10:00 am), I added 350mL of 1.020 wort to the mason jar and put it on a stir plate.  Several days later, I added 1L of 1.020 wort to the starter, put in a 2L flask, and put on the stir plate.  Finally, on January 19, 2014, I decanted and added 1.6 L of 1.040 wort to the starter and kept on the stir plate.  


The East Coast Yeast was put together on December 3, 2013, and since those containers contain 300-400 billion cells, I didn't think a starter was absolutely required, but to be safe, I added the contents to 750mL of 1.040 wort in a 1L mason jar to get things going about 24 hours before pitching.

Each initially got 30 seconds of oxygen after pitching.  The HF Anna portion is out at room temperature in the basement somewhat near the boiler, and should sit around 67 F.  The ECY08 is pitched around 68 F and is sitting in a plastic bin with an aquarium heater.  Both have bucket lids on loosely.

01.22.2014: Krausen has fallen on ECY08 at 36 hours.  Was at 80 at 24 hours after turning heater to 74 at 12 hours.  HF krausen strong at 24 and still going at 36 hours.  A bit worried that the ECY08 shot up too quickly; need to add a separate temperature controller to the aquarium heater.

01.23.2014: At 72 hours, most of the HF krausen had fallen as well, so closed the lid. Will close lid on ECY08 soon.

01.31.2014: Here's a picture of the Hill Farmstead Anna dreg version at nearly two weeks:


02.09.2014: Transferred the ECY08 version to a keg to start carbonating.  FG is 1.005.

02.12.2014: Tapped ECY08 version.  Preliminary thoughts are that it has a nice Juicy Fruit character with some mild citrus and a very mild background "twang," not quite to the level of tartness.

02.16.2014: Bottled the Hill Farmstead dreg version, labeled as "Faible Wild."