June 7, 2017

Barrel Aged Americanized Oud Bruin Recipe

Having passed a couple clean beers through my two gallon wheat whiskey barrel (imperial stout and adambier) it's time to turn the barrel over to sour beer. For the whiskey barrel I wanted to do something different from my other sour projects that could stand alone as an interesting beer distinct from the other beers shaping up in my sour beer blending project or my lambic-inspired spontaneous beers. I settled on an American rendition of oud bruin, which is among my favorite sour beer styles and the only one I haven't brewed yet. My sour blending project includes an oud bruin recipe heavily adapted from the Goudenband-like recipe in Wild Brews but I wanted something in the vein of Americanized oud bruins which tend to be darker and favor a combination of roasted and caramel malts instead of letting crystal malt do all the heavy lifting. The small amounts of roasted malt brings out a different set of flavors that plays really well within the darker sour style.

Americanized Oud Bruin Recipe Design

Having settled on a style it was time to formulate the recipe. I knew my target was a beer that leaned more into the roasted malt flavors than the crystal malt. I wanted to capture the dark cherry, raisin, dark chocolate and cola flavors found in some of these beers like two of my favorites, Oud Bruin from Funkwerks and River North Oud Bruin. The color should be like the oozing center of a molten lava cake.

Working with roasted malt in sour beer is tricky. Too little and it's just a color adjustment. A small amount with a fair amount of crystal malt gets closer to the burgundy-type sour beers, like those brewed by Crooked Stave. Too much and the beer becomes ashy and in my experience lends itself to that terrible tire fire flavor. 

I sketched out an initial grain bill and then set out to check my work against more established recipes. I looked at the recipe for this style in American Sour Beer and the Rare Barrel recipe floating around online. I also checked what I know about La Folie (which is pretty much within this style) and the two mentioned above. I realized my initial recipe was pretty close to the Rare Barrel recipe (maybe I already had it floating around in my head) minus its use of spelt malt. I felt like I was on the right track and made a few minor adjustments. The rest of the recipe is pretty much in line with other beers in this style. IBUs around 25 and fermented out with my Oregon Special mixed sour culture.

My plan is to brew this beer every year in the barrel for as long as the barrel continues to produce good beer. If the time comes where the barrel gets acetic and I can't restore it then I'll probably take off a head and convert it into a small mash tun. 

Barrel Aged American Oud Bruin Recipe

Batch Size: 2.25 gallon
Est. ABV: 7.3%
Est. IBU: 24
Est. OG: 1.071
Est. FG: 1.015
Est. SRM: 25
Expected Efficiency: 72%
Grain BillPoundsOuncesSRMPct. Grist
Pilsner malt40266.80%
White wheat malt10216.70%
Vienna malt63.56.00%
Crystal 804804.20%
Chocolate malt2.63502.70%
Aromatic malt2262.20%
Black patent malt1.45001.50%
Water Profileppm
Bru'n Water Brown Malty Profile
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.4g00.3g
Canning Salt
Baking Soda0.4g
Calcium Chloride0.9g0.7g
Pickling Lime
Lactic Acid
Mash ScheduleStep Temp.Step Time
Single infusion mash
Mash volume: 7.8 qt
Sparge volume: 1.5 gal
Infuse 7.8 quarts at 167F150F75
Sparge 1.5 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.25oz6024
Fermentation Schedule# DaysTemp.
Yeast: Oregon Special
Pitch 300ml slurry
Pitch at 70F?Ambient
Bottle to 4 vol CO2 with 2 oz table sugar

Brewday and Fermentation Notes

Brewed on 3.26.17

First runnings: 1.070
Preboil volume: 2.9 gal
Preboil gravity: 1.053
Mash efficiency: 70%

Postboil volume: 2.25 gal
Postboil gravity: 1.069
Brewhouse efficiency: 70%

Racked to barrel on 4.2.17

May 9, 2017

BA Mebier -- Whiskey Barrel Aged Adambier Recipe

This is beer #2 for my two gallon whiskey barrel after a seemingly successful imperial stout made its way into the barrel. The imperial stout just made its way into the barrel yesterday so I wanted to brew this adambier to get into the barrel as soon as the stout is ready to get out. This adambier recipe is based upon my non-barrel aged adambier recipe which itself closely tracks the early Hair of the Dog Adam recipe found in the Barleywine book. In my opinion it's not too close to HOTD Adam mostly because it lacks the peat malt. It's more of an amorphous strong ale with some German-ish ingredients. I liked the first rendition and felt like it would be a good candidate for another clean run through the barrel.

For the barrel version I dropped the gravity slightly but otherwise maintained the recipe. I want to avoid a beer that is too boozy but at the same time has enough heft to avoid turning thin and hot after extracting whiskey from the barrel. I know high gravity BBA beers are still all the rage but I'll take a well executed barrel aged beer at 8% over 18% almost any day. Additionally, I expect I'll need this beer ready to go into the barrel in a couple weeks and don't want to worry about coddling a double digit OG beer along and have to decide between too much whiskey in the stout and racking the adambier too early. Otherwise the only other meaningful change is subbing out the yeast for London Ale III which did a nice job with the stout.

Whiskey Barrel Aged Adambier Recipe

Batch Size: 2.25 gallons
Est. ABV: 8.4%
Est. IBU: 42
Est. OG: 1.088
Est. FG: 1.025
Est. SRM: 12.6
Expected Efficiency: 65%
Grain BillPoundsOuncesSRMPct. Grist
Pale malt612280.90%
Munich malt0593.70%
Roasted barley0.73000.50%
Caramunich II9346.70%
White wheat malt1128.20%
Water Profileppm
Bru'n Water Amber Malty Profile
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.7g00.1g
Canning Salt0.3g0.1g
Baking Soda
Calcium Chloride1.4g0.2g
Pickling Lime
Lactic Acid0.3ml
Mash ScheduleStep Temp.Step Time
Single infusion mash
Mash volume: 3.4 gal
Sparge volume: 0.42 gal
Infuse 3.4 gallons at 169F156F75
Sparge 0.41 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
90 minute boil
Belma [12%]0.37oz6030.5
Opal [6.5%]0.42oz2012.3
Irish moss0.5tsp150
Opal [6.5%]1.13oz00
Fermentation Schedule# DaysTemp.
Yeast: WY1318
Pitch 1 cup slurry from imperial stout
Pitch at 70F2070F
Age in barrel until flavor is right
Bottle to 2.3 vol CO2 with 1.3 oz table sugar

Brewday & Fermentation Notes

Brewed 2.9.17

First runnings: 1.077
Preboil gravity: 1.075
Preboil volume: 3 gal
Mash efficiency: 73%

Postboil gravity: 1.083
Postboil volume: 2.25 gal
Efficiency: 61%

Sent to the barrel on 2.24.17. FG ? The beer is murky from movement and my refractometer reading says the beer is stalled at 3.5%. Impossible because it doesn't taste sweet and the alcohol is definitely present.

Bottled on 4.2.17 with 2 oz table sugar.

April 24, 2017

Diabeetus Juice barrel aged imperial stout recipe

Does the world need more barrel aged imperial stout? I suppose it does if I need to pull out the whiskey character out of this whiskey barrel I bought. This barrel is a mere two gallon barrel from a young distillery near Dallas that produces a wheat whiskey and vodka. It's a solid barrel; not one of the thin barrels retailed to bars and consumers to age cocktails and spirits countertop. The long term plan is to use the barrel for aging sour beer but it needs at least a couple runs of clean beer to strip out most of the liquor and more assertive oak character. Imperial stout is a good first run because it's heavy flavors hold up.

My goal with this imperial stout is to balance the extreme attributes of the beer. I quickly tire drinking the super sweet, diabetes juice BA imperial stouts that are all the rage right now. I like the more bitter chocolate and coffee flavors over fudge and Starbucks mocha found in the sweeter variants that goes overboard in sweetness with the oak and whiskey draped assertively on top. I want the oak and whiskey present but just as I like the sweetness under control I don't want the stout to taste like a cocktail. So this recipe is lots of roasted malts and sits on the lower end of the ABV for the style so it further attenuates. 

But first, the barrel needs preparation.

Preparing the whiskey barrel

Soaking the barrel in water
Due to the size of the barrel and my plan to put to use for sour beer I needed to prepare it appropriately. That means prepare it initially for any kind of beer and second to restrict oxygen ingress. 

The distiller told me he emptied the barrel about two months prior and it probably didn't need to be soaked to swell the staves but I didn't want to take a chance. I gave it a quick soak to the heads for four hours on each side. The result, a nicely soaked barrel. I let it dry out on the exterior for a few days so I can wax it.

Once the barrel was dry on the outside I set out to wax it. Like many homebrewers I opted for the cheap route of parrafin wax. The wax melts down easily on the stove and I painted it on with a paintbrush after using masking tape to block off the portion I wanted unwaxed.

Given the small size of the barrel I knew I needed to wax most of the barrel to properly regulate air ingress. I don't find a compelling reason to allow even more airflow into the beer just because it's in a barrel. The barrel wax calculator here affirmed my idea. I ended up waxing the entire barrel minus a square around the bung hole.

I thought I had some pictures after waxing but I guess I didn't take any. It's sort of a messy look because I didn't flame the wax to melt in down. I might do that after the barrel is full. Putting a flame to a sealed cask full of alcohol vapors seems like a really dangerous thing.

The picture to the left is the barrel after waxing and wrapped in saran wrap. I wrapped it in saran wrap for a couple reasons. First, if it managed to leak after swelling and waxing the saran wrap would help keep a leak from turning into a mess too quickly. Second, the wax is crumbly and the saran wrap would help keep that from making a mess while moving the barrel around. I don't expect it to add any oxygen barrier nor do I think it is necessary beyond the wax.

I don't have a stand for the barrel but it sits comfortably on a folded bath towel. I added a rolled towel on each side on the counter to keep it from rolling over. It's janky and looks janky but I'll worry about finding a nicer support after I move it to a permanent location. 

Barrel aged imperial stout recipe

Batch Size: 2.25 gallons
Est. ABV: 9%
Est. IBU: 56
Est. OG: 1.089
Est. FG: 1.021
Est. SRM: 55
Expected Efficiency: 62%
Grain BillPoundsOuncesSRMPct. Grist
Pale malt64268.00%
Munich malt12912.20%
Roasted barley93006.10%
Flaked barley513.40%
Crystal 12041202.70%
Chocolate malt63504.10%
Black malt35002.10%
Aromatic malt2261.40%
Water Profileppm
Bru'n Water Black Malty Profile
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.6g00.2g
Canning Salt0.6g0.2g
Baking Soda
Calcium Chloride0.2g0.1g
Pickling Lime
Lactic Acid
Mash ScheduleStep Temp.Step Time
Single infusion mash
Mash volume: 3.1225 gal
Sparge volume: 1.01 gal
Infuse 3.1225 gallons at 166F152F75
Sparge 1.01 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
120 minute boil
Belma [12%]0.6oz6056.7
Irish moss0.5tsp150
Fermentation Schedule# DaysTemp.
Yeast: WY1318
Pitch 1 smack pack
Pitch at 70F2070F
Age in barrel until flavor is right
Bottle to 2.3 vol CO2 with 1.3 oz table sugar

Brewday & Fermentation Notes

Brewed 1/28/17.

First runnings: 1.083
Preboil volume: 3.1 gal
Preboil gravity: 1.072
Mash efficiency: 69%
Post boil volume: 2.2 gal
Post boil gravity: 1.087
Efficiency: 59%

Racked to barrel 2.9.17. Flavor is great. Nice mix of sweet malt, caramel, coffee, chocolate, roast. Strikes right balance. Sweetness and roastiness balanced as hoped. Picture below of my fancy AF racking.

Bottled 2.24.17. Tasted two days ago and it was lightly barrel-y with a strong vanilla flavor. Let it ride and tasted today. Firm whisky/barrel flavor without being overwhelming. Another day and it's probably undrinkable. Tastes firmly of whisky, coffee and chocolate. Very happy with this. After racking out sent an adambier into the barrel.

Bottled with 2oz table sugar and added KV-1116 to bottles to ensure timely carbonation.

April 11, 2017

Robot Geisha Belgian Pale Ale Review

This is a long delayed review on this beer with the tasting notes flowing from early bottles on both the version with and without the Ethiopian coffee. This Belgian pale ale was primarily an experiment on multiple fronts:

  • Putting to use the jarrylo hops that have sadly sat in my freezer for too long;
  • Seeing what a light roasted coffee would bring to a beer;
  • Checking out how a Belgian pale ale would taste with a fruitier hop profile more in line with popular American pale ales than the typical Belgian pale ale with more restrained hop character;
  • Keeping my culture of WY1214 going.
So let's see how I did.

Robot Geisha Belgian Pale Ale (no coffee)

Appearance: Predictable copper color one expects in a pale ale. Slight haze. Head is huge, slightly off white with big, rocky bubbles. The head hangs around to the end of the glass with sticky lacing. It isn't the prettiest lacing, like Duvel, but leaves behind a huge archipelago of lacing.

Aroma: Mellow fruit is first to arrive but doesn't go on the attack like an American pale ale. The banana is there along with an Orange Julius-like orange aroma followed by honeydew, pear, lemon and strawberry. There's a little pepper in the finish if you're looking for it. Very little grain aroma but it has a lot of competition.

Flavor: Like the aroma the hops are first to strike. Banana is more prominent and slightly more banana candy than real banana. Orange is next with a really sweet and smooth orange flavor, like orange creamsicle. Melon salad, lemon, pear. Just a hint of grassiness that acts as a bridge between the fruity hop flavors and the rest of the beer. Grain hits in the middle with wheat bread, caramel and a touch of honey. The yeast make an appearance at the end with some pepper and clove. As a whole, it's kind of like your mom gave you a piece of really soft wheat bread with Dole fruit cocktail--minus the cherry--poured on top. But less sweet.

Mouthfeel: Moderate body a touch thicker than really dry west coast pale ales. The finish turns really dry which helps evade the sweet fruit flavors from giving the beer illusion of a heavier body. 

Overall: I was led to believe the jarrylo hops would be all fake, plastic-y banana. I was pleasantly surprised to find very little of that here--although there was some. (As the hops faded in the bottles over months the fake banana dropped off and very little banana flavor remained. The orange marmalade flavor of triple perle remained.) This beer was better than expectations but not necessarily something I would be wowed by ordering blind. I wasn't in love with the jarrylo hops and wouldn't acquire more but the beer itself could easily be a good base for a nice Belgian pale ale or saison either with a different hop or adjusting the other hops to accommodate for its absence. 

Robot Geisha Belgian Pale Ale with Ethiopian Natural Processed Coffee

Appearance: Same appearance as the coffee-free portion with a slight haze.

Aroma: Similar aromas with a soft mixed berry aroma in the mix. Aromas are less distinct and the grain-based aromas are slightly more prominent.

Flavor: Like the aroma, the same flavors are present but less distinct. Citrus outweighs the softer fruit flavors from the hops. Under the fruit cuts a smooth coffee flavor and an earthy blueberry flavor not unlike mosaic hops. There is tartness at the end provided by acids from the coffee.

Mouthfeel: Slightly heavier than the non-coffee portion with slight prickly acidity.

Overall: An interesting but not preferred beer. The coffee flavor is nice and adds an interesting element to the flavor profile. The problem is the acidity in the coffee. It's not a strong acidity in the flavor but the change to ph definitely mutes a lot of delicate flavors. A washed Ethiopian coffee would have been a better choice for this beer. A natural processed coffee might sit better in a sour beer where the acidity would add acid complexity.

March 28, 2017

Ground Cherry Pale Sour Recipe

Here's a sour beer I've wanted to brew for the past three or so years. It harkens back to a time where I was more enamored with the idea of brewing sour beer with fruit and especially fruit that didn't come from generic supermarket varieties. That's a problem because I'm a terrible gardener and to procure enough fruit for beer requires a bush or tree that would require years of development. I went on the hunt for fruit that would survive Texas summers without too much coddling and wouldn't require years of development before I could even get close to fruit.

What I found was something called a ground cherry.

WTF is a ground cherry?

Ground cherry is a small fruiting plant similar to a tomatillo. It grows like a tomatillo plant and develops small fruit that grow in husks, like a tomatillo. There are a few varieties around the world but the two most common are Aunt Molly (which have a citrus-y flavor) and Cossack Pineapple (you can figure that out). It's most similar to a gooseberry in both appearance and flavor, although it is less acidic (and not actually a gooseberry).

Picture of the plants--not mine
It grows across a wide range of environments. With some watering it survives into the triple digits during summer and hangs on until temperatures drop to 40F like tomatillos and tomatoes. The plant gains its name from the way the fruit grows and drops. Midway through maturity the stem supporting the husked fruit gives and the fruit drops to the ground. It takes an additional few weeks for the fruit inside to reach maturity. The green half-mature fruit is full of solanine, which is the poisonous compound in tomato plants and other related plants. This goes away as the fruit matures into a brighter color, orange for Aunt Molly and goldenrod yellow for Cossack Pineapple.

The fruit is interesting for sure. I opted for the Cossack Pineapple, which at full ripeness has a pineapple and vanilla flavor with a hint of tomatillo. When it's still a little green the vanilla is less present with more of a pineapple-tomatillo-green tomato flavor. Culinary applications range from use like tomatoes or tomatillos in salsas or salads to berry-like applications like pies and tarts.

The fruit grow to between green pea and marble size; that means to procure a decent volume of fruit you need a lot. The good news is that this plant has a high yield of fruit, even with moderate growth. The challenge is that it grows and drops fruit the entire growing season which means collecting fruit and probably freezing to get a decent yield. It's taken two years to collect one pound but that is one plant the first year and two plants the second year, minus the volume I ate instead of setting aside for beer. To obtain enough in a single year for a five gallon batch I would need several healthy plants and keep from eating too many. 

The inside of the fruit contains a lot of seeds which may be an issue for beer. I'm slightly concerned that the seeds risk bleeding excessive tannins into the beer. I could try pureeing the fruit but I'm concerned that will tear up the seeds and straining them out would be an absolute PITA. Instead I plan on giving the fruit some pulsed chops in the food processor to break them apart and then plan to avoid long contact time with the sour beer.

Ground Cherry Sour Beer Recipe Design

Nothing to exciting about the recipe design. I wanted to keep the beer pale and fairly neutral to let the fruit flavors shine. While some fruit play nicely with darker sour beers, the flavors of these ground cherries are more compatible with the flavor profile of a pale sour beer with little to no specialty malt. 

I am also still trying to use ingredients on hand so the grain bill was mostly built out of a "what can I sling together to get in the vicinity of what I need to brew" than trying to craft the perfect recipe. I have a clump of white wheat malt which will make up the bulk of the grain bill. Of all the beers I've had with a strong pineapple flavor, they all seem to have a large portion of wheat so I felt this was a good fit. The rest of the recipe is designed to keep on the path of a lighter beer with low IBUs and only a little munich malt to add a little maltiness around the pineapple and vanilla flavors.

Ground Cherry Pale Sour Beer Recipe

Batch Size: 1 gallon
Est. ABV: 5.3%
Est. IBU: 15
Est. OG: 1.052
Est. FG: 1.011
Est. SRM: 4.7
Expected Efficiency: 72%
Grain BillPoundsOuncesSRMPct. Grist
Pilsner malt14246.80%
White wheat malt12239.90%
Munich malt4913.30%
Water Profileppm
Bru'n Water Yellow balanced Profile
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.2g00.2g
Canning Salt
Baking Soda
Calcium Chloride0.2g0.4g
Pickling Lime
Lactic Acid
Mash ScheduleStep Temp.Step Time
Single infusion mash
Mash volume: 0.58 gal
Sparge volume: 0.9 gal
Infuse 0.58 gallons at 167F150F75
Sparge 0.9 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.06oz6014.9

Fermentation Schedule# DaysTemp.
Yeast: Oregon Special
Pitch 100ml slurry
Pitch at 70F?Ambient
Add 1lb ground cherries
Bottle to 4 vol CO2 with 1 oz table sugar

Brewday and Fermentation Notes

Brewed on 3.26.17.

All that wheat turned into a stuck mash. Not fun.

Preboil volume: 1.4g
Preboil gravity: 1.035
Mash efficiency: 79%

Postboil volume: 1.00 gal
Postboil gravity: 1.043
Brewhouse efficiency: 60%

Yikes to that efficiency. I'm not terribly worried about this batch having too low of gravity because it's mostly a vessel to test out the ground cherries, otherwise I would have hit it with some DME at the end of the boil.

6.13.17: Tasted beer, already pretty sour and flavorful so time for some fruit. I had the fruit frozen so I gently warmed in a pan before transferring to the food processor to puree. That turned one pound of tasty whole ground cherries into this puree.

Not the best looking puree but it tastes pretty good. They held up well to freezing. I could only fit about 12 oz. of the puree into the fermentation vessel. I'll let it ride for a few weeks and then taste. If it needs more fruit I'll have to rack over to another gallon jug with the remainder. Not my preferred course of action though. 

March 20, 2017

Lambic Solera Part Twenty-Three: Bottling Year Six, Blending Gueuze 2

It took me two months to sit down and write this post because writing it meant accepting a seven year old brewing process had officially ended. I brewed the first batch of this solera in December 2010 after taking my last law school final for the semester. It was older than my marriage, older than my law license and older than most of my friends' kids. I don't know if it's the longest continuous solera on the homebrewing level but it was probably one of the oldest. (Undoubtedly surpassed at some point in the future with the growing number of excellent sour homebrewers.) My lambic solera taught me a lot about brewing sour beer over its six years which produced six annual bottlings, two fruited bottlings and two blended gueuzes for a total of about twenty-two gallons of lambic (or lambic-inspired beer...whatever).

It was a difficult decision to end the solera. The lambic coming out of the solera had reached a great plateau and I chose to stop the solera by choice rather than because the quality had declined to a point where I had to. Ideally I would have kept the solera going for as long as it continued to produce great beer but as I've mentioned before my wife and I are moving to Denver next year and I need to wind down beer production. In Denver I will probably eschew starting a similar solera. Not because I didn't like it but because I want to make room for some other brewing projects. I still want to set up my sour blending project and I want to play with spontaneous fermentation. Those will take up a fair amount of space and produce a good amount of beer. I also have acquired a small barrel (posts on that coming soon) so that's more sour beer to brew.

For today's post I'm just going to discuss bottling Year Six and Gueuze 2 along with my initial impressions of the beer. I'll follow this up soon with a much longer post discussing all the important lessons I learned along the way with the lambic solera. The final post will be tasting notes on Year Six and Gueuze 2 later in the year which will be the final post on the lambic solera.

Bottling Year Six

The carboy of Year Six looks right in line with previous years, particularly those with the slightly darker red wheat rather than white wheat. In the picture below of all three vessels you can see the six gallon Better Bottle with Year Six next to Year Five (which had some white wheat) and Year Four. The vessels are dusty as hell--that's because they age next to cat litter. Much funk to be had. ZFG.

Like Year Five and Four, which were turbid mashed, I felt like the beer was somewhat unfinished after a year. The turbid mash really seems to stretch out smoothing out the flavors in young brett fermentations I really dislike (hot trash, muddiness). I expect, like it's two older siblings, it will break stride somewhere around August.

The flavor is a little unfinished due to the age but one thing that stuck out to me was that it seemed fruitier than previous beers. In the finish I thought it had a brandy-like flavor. Then I remembered I had added brandy along with the oak cubes on this batch. It's definitely the most aggressive addition of spirits or wine among the six years. It's wonderful but definitely adds a different dynamic.

Like each of its predecessors this lambic (or lambic-inspired beer, if that chills your heckles) was mostly bottled in 750ml champagne-style bottles with the remainder going into other thick walled bottles. I bottled it with one ounce per gallon of table sugar as I have in the past which seems to shoot a little low on carbonation but I felt like consistency prevailed over risking some overcarbonation. Approximately four gallons were bottled straight as Year Six.

As an aside, have you ever thought about how awful it would be to try to clean seven year old krausen out of a Better Bottle?

I cleaned out the trub every other year of the solera but never tried to clean out the trub because, well, I wasn't sure how and I wasn't sure if I could do so without risking causing an unwelcome infection or introducing unwelcome flavors from a cleaning agent. So I just left it and kept refilling wort. You can kinda see in the picture to the right I cleaned the Better Bottle pretty well and yet that krausen didn't budge.

Filling with moderately hot water and oxyclean for several days and repeated scrubbing with a bottle brush eventually got most of it out. Not sure I got enough out that I would ferment clean beers in it but enough that I feel safe fermenting sour beer without the remnants of the lambic solera krausen overtaking the culture added with new wort.

Blending Gueuze 2

Normally I am a solid proponent of blending to taste rather than blending everything you have because you don't want leftover beer. That's not what I did here. Like Gueuze 1, I decided to let the lambic solera and each of its vintages be what they were and blend the gueuze with all the beer it had to offer. That meant creating a blend of 50% Year Six, 25% Year Five and 25% Year Four. 

Year Four and Five from the solera taste well into their age with flavors similar to their bottles but a little more mellow, probably from slightly more oxygen exposure through the airlocks and silicone stoppers than the bottle caps. (In the picture, Year Five is on the left, Year Four on the right.) There is a noticeable color difference. Some of that is age but some of it is a difference in wheat. Year Five is mostly white wheat while Four, like Six, are more red wheat. I definitely feel the red wheat brings more wheat flavor, which I like. 

My initial impression of the blend is promising. The brandy flavor of Year Six definitely appears but far more subdued than Year Six on its own. It works in the mix. The flavor is deep with funk, lemon, hay, gentle phenolic spice, honey of well-aged beer but also prickly with young acidity. It is more complex than Gueuze 1 and I suspect the aged hops drive that complexity even more than the turbid mash. Like its components, I expect this beer will hit its stride in eight or so months. 

Finishing bottling the solera

Ended up with a lot of bottles. Year Six on the left, Gueuze 2 on the right.

So from here I expect to have tasting notes around August when the beers are in their prime. I cracked open one bottle of Year Six with the Super Bowl, as I do every year with each vintage, and it is promising but definitely still needs some time to smooth out its rough edges. The brandy was more subdued with some carbonation and I think it will be just fine in the end. 

Next post will be an assemblage of thoughts on the solera process, brewing lambic-style within a solera, what I thought about the changes I made each year and some other general thoughts I've been mulling for the past seven years. 

March 14, 2017

One Gallon Spontaneous Fermentation #2: January 2017

This batch will follow the same technique as the previous turbid mash/spontaneous fermentation batch brewed in November 2016 with a little adjustment to the hops due to inventory and adding oak. I had hoped to brew another one gallon batch last month but we haven't had a consistently cold winter where I could find time to brew and it would be within the right temperature range. We have a cold streak so it's as good of a time as any to brew more beer. As this batch will closely follow the last batch's recipe I won't waste space duplicating the recipe. I'll just note the changes and use this post to track the batch from brewday through fermentation and aging.

Changes from Batch 1 to Batch 2 of One Gallon Spontaneous Fermentation Recipe

Two small changes to the recipe: (1) adjusting hops to the aged hops on hand; and (2) adding oak. The oak addition will be light. Three medium char oak cubes are steamed in the microwave to remove some of the fresh oak flavor. I find this is about the right amount to gain minimal oak flavor and a good balance of tannins. 

A lot of aged hops for one gallon
Hops will include a blend of 2011 Belma, like batch 1, and a mix of 2014 Cascade and Mount Hood from my garden. I wish I could say I had some better explanation for the combination of aged hops but there it is. I had less of the 2014 mix than I thought. I had 0.25oz of the 2014 Cascade/Mount Hood blend. I added 0.25oz of 2011 Belma. I'm only using 0.50 oz of aged hops for this batch because I fear the Belma may still have too much alpha acid left behind.

Brewday & Fermentation Notes

Brewed 1.5.17.

Sent outside at 4:28pm. Transferred to heated cooler at 5pm. Realized the volume was significantly low at this point and added waves of hot distilled water from 5-5:30pm to get up to one gallon of wort. This explains the variance at the 5:30pm reading. I added about a third of a gallon of water so clearly my boil off calculation was way off.

Day ended up colder and windier than expected but even with approximately ten degrees cooler ambient temperatures the wort was only a handful of degrees below what batch one's warmer evening produced at similar intervals. Here's the cooling:

Time                            Ambient             Wort

Fermentation Notes

2.14.17: Gave a quick taste. Tastes very similar to other wild/spontaneous cultures. Muddled estery profile with banana, melon, cherry, strawberry, peach. Muddled bottom end with musty, generic phenolic spice. Slightly mushroom-y. Apple juice-y. Still fairly sweet and thick like a hefeweizen with a big sweet orange slice. Not far from the batch coolshipped in November 2016 but less bitter, likely due to dialing back the hopping rate. 

March 8, 2017

Just the Tip -- Mixed Fermentation Saison with Fir Tips

Here's another rummage-around-the-house foraging beer. In December I helped my wife and her family pick out a Christmas tree. As we were unloading it from the car I noticed all the young tips at the end of the branches. I pulled one off and rubbed it between my fingers. It has that citrusy aroma one expects in the greener, bushier tips on a spruce or fir tree but also the woody, spruce-like aroma of the wood. Reminded me a lot of chinook hops. I immediately thought, "I could put this in beer." After unwrapping gifts on Christmas I asked if I could trim off all the tips for beer. I was approved and hacked up the tree. After trimming as much of the tips as I could without knocking off ornaments I ended up with approximately half an ounce of fir tips.

I settled on shoving these fir tips into a mixed fermentation saison. Initially I resisted the idea of treating another saison as a dumping ground for weird ingredients but a couple reasons justified the decision. First, I need to further explore my mixed farmhouse culture and this is a good opportunity to see how it plays with other flavors. Second, that woods/citrus/resin flavor is not entirely out of place for the style, especially within the realm of the more unusual Fantome offerings. Additionally, later on that day I visited my parents who it turns out grow Meyer lemons and gave me a large bag. I want to brew another saison with the lemons and blend at least some of each of these beers. (More on the Meyer lemon beer in another post.) 

Designing the Saison with Fir Tips recipe

Normally spruce tips or fir tree tips are harvested for beer in the spring when they are bushy and green with a flavor that leans more citrus than woodsy. I get that this is the "wrong" way to do this. This is purely an experiment for the sake of experimenting. I smelled the tips on the Christmas tree, liked what I smelled and decided to see what happens. 

I want the recipe to be fairly basic so the fir tips do not fight too many other flavors. The grain bill is a very simple 75% pale malt/25% unmalted wheat grist. Hops are minimal with a charge of Opal in the whirlpool with the fir tips. Opal has a earthy flavor that I expect will round out the fir tips just a little. My initial run with this mixed saison culture is very fruity in an overripe berry flavor. I'm not entirely sure how that will mix with the fir tips but it's just a gallon of beer. If it sucks it can flush out my kitchen sink drain. 

Batch Size: 1.1 gallon
Est. ABV: 5.0%
Est. IBU: 26
Est. OG: 1.054
Est. FG: 1.016
Est. SRM: 3.6
Grain BillPoundsOuncesSRMPct. Grist
Pale malt112277.80%
Unmalted wheat8222.20%
Water Profileppm
Bru'n Water Yellow Bitter Profile
PH: 5.3
Water AdditionsMashSparge
Epsom Salt0.5g00.2g
Canning Salt0.1g
Baking Soda
Calcium Chloride0.3g0.1g
Pickling Lime
Lactic Acid0.6ml
Mash ScheduleStep Temp.Step Time
Single decoction with cereal mash
Mash volume: 1.125 gal
Sparge volume: 0.5 gal
Boil wheat with 1.5 qt water21230
Add remaining water and bring to
infusion temperature
Infuse 1.125 gallons at 158F146F45
Decoct 27 oz and boil15
Return to mash156F30
Sparge 0.50 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.13oz6026.5
Opal [6.5%]0.1ozWhirlpool0
Fir tips0.5ozWhirlpool0
Fermentation Schedule# DaysTemp.
Yeast: Saison AF
Pitch 100ml
Pitch at 70F9070F
Bottle to 3.5 vol CO2 with 1.6oz sugar

Brewday & Fermentation Notes

Brewed 12.28.16

First runnings: 1.0578
Pre-boil gravity: 1.045
Volume: 1.5 gallons
Mash efficiency: 82%

Post-boil gravity: 1.050
Post-boil volume: 1 gallon
Efficiency: 68%

Added water at end of boil--approximately 1/4 gallon to get up to one gallon post-boil.

1.26.17: After what seemed like a month of fermentation things appear to have tapered off. A slight taste is the emergence of the fruity yeast profile with what I assume is the fir tips in a herbal, forest-y flavor that is far less aggressive than pre-fermentation. Very oily and slightly tongue numbing--hope that is excess oils pulled from sampling from the top of the beer.

3.31.17: Gave the beer another taste today. Beer is dry with a nice range of fruity flavors, moderate herbal flavor and a twinge of brett on the end. Far less tongue numbing sensation but slight remnant. Will probably let it go another three or four weeks to mature before bottling. 

February 7, 2017

A 2016 Attempt at Spontaneous Fermentation

Winter has finally shown up with an end to 70F+ November days. Nights finally drop into the thirties which is a good range for throwing out a coolship. So far I haven't had good luck with attempts at spontaneous fermentations but I will take blame for those misfires. Some were experiments of just leaving wort out to see what happens. Then there was the batch two years ago that I cooled too fast and ended up with a poorly attenuated and bland. In between that time and today a lot of great information is available about the mechanics of coolships and spontaneous fermentation (largely thanks to Milk the Funk) that hopefully will help get something at least drinkable.

Tackling spontaneous fermentation is a big goal for my homebrewing. I am very happy with the results of my other mixed fermentation beers, both using lab blends and blends of dregs. Spontaneous fermentation carries such an allure as an interesting process and cool factor (pun not intended) that I can't resist.

What I don't want to do is keep throwing five gallon batches at the process to get it right. I mean, I should, but I don't have the space for that many carboys to see how they pan out. Plus, that would means blending even larger volumes and that's just more than I am prepared to tackle. So one part of my continued experimentation is seeing if it is possible to effectively coolship smaller volumes. It would be a lot easier to manage a full spontaneous fermentation project (dare we call it lambic??) in one gallon increments instead of five to ten. The obvious problem is that smaller volumes cool faster than larger volumes of wort and the cooling rate affects the mixture of yeast and bacteria. Adjusting the surface area to slow cooling rates risks reducing innoculation rates which diminishes the biological diversity. So that is an issue. 

Attempted technique to coolship one gallon of wort

Using the information on the MTF Wiki on coolships I worked out some numbers to try to get this even close to a range that makes sense. As the wiki explains, one of the big problems on a homebrew scale is the dimensions of many commonly used vessels play against our favor by allowing cooling to occur too fast with too little innoculation. Kettles are often a great option because the geometry more closely matches commercial-sized coolships.

For one gallon batches I typically use my five gallon kettle which doesn't work here as a very good coolship. The size of the kettle is good but with so little liquid inside the liquid dimensions change to favoring a large surface to volume ratio that is good for innoculation but bad for controlled cooling. I also worry that the distance between liquid surface and the top of the kettle may act as a shield from inviting the right guests.

My solution for this problem is to transfer the wort to a six quart stock pot from the kitchen. The dimensions more closely align with a normal brewing kettle full of wort and the metal is thicker which will help retain heat slightly better. I'll also wrap it with towels to help insulate and slow cooling.

I am still concerned the cooling will go too quickly in the stock pot, especially through the 140-60F range where the good inoculation happens. To cure that problem I will transfer the wort to my two gallon cooler mash tun because it has superior insulation. The liquid dimensions will be about the same so it's all upside. I'll preheat the mash tun to avoid temperature loss through the transfer.

Quick note on the recipe

For this recipe I will follow fairly typical lambic wort production technique. The biggest exception will be using pale malt rather than pils malt merely because I am trying to work through the sack of pale malt in the house. Hours of turbid mash fun. The only suitable aged hops I have on hand are from my homegrown hops. Most of my older hops are cascades which are a little higher in alpha acids than typical lambic hops but not so high I think it will be a problem.

One Gallon Lambic Wort Recipe #1

Batch size: 1.1 gallons
ABV: 4.4%
SRM: 3
Est. OG: 1.47
Est. FG: 1.002

Grain BillPoundsOuncesSRMPct. Grist
Pale Malt10250.00%
Unmalted wheat10150.00%
Water Profileppm
Yellow Bitter--Brussels
PH: 5.5
Water AdditionsMashSparge
Epsom Salt.4g.4g
Canning Salt
Baking Soda.3g
Calcium Chloride.3g.3g
Pickling Lime
Lactic Acid1.2ml

Mash schedule

Mash water volume: 1 gallon
Sparge water volume: 0.85 gallons

1. Begin heating all mash water
2. Dough in 25 oz at 131 for rest at 113F for 15 minutes
3. Raise mash water to boil
4. Add 25 oz boiling mash water to raise to 126F for 15 minutes
5. Remove 13 oz from mash and add to kettle #2. Raise and hold at 190F
6. Add 38 oz boiling mash water to mash to raise to 149F for 45 minutes
7. Remove 38 oz from mash and add to kettle #2. Continue to hold kettle #2 at 190F
8. Add remaining 38 oz mash water to mash to raise to 162F for 30 minutes
9. Begin heating sparge water to 190F
10. Transfer liquid in mash tun to kettle #3 and begin heating to boil
11. Add contents of kettle #2 to mash tun and rest for 20 minutes
12. Drain contents of mash tun to kettle #3 and continue to heat
13. Sparge as usual and combine all runnings

Boil schedule

90 minute boil
0.70 oz aged hops at start of boil

Cooling schedule

1. Transfer wort to six quart stock pot, straining out hops
2. Wrap/surround stock pot with towels and place outside
3. When temperature of wort declines to 170F heat one gallon of water to 160F
4. Pour water in two gallon cooler to preheat cooler
5. When wort reaches 155F remove water from cooler and transfer in wort
6. Wrap cooler with towels and replace outside until wort is below 50F
7. Transfer to fermentation vessel

Brewday and Fermentation Notes

Brewed 11.19.16

Preboil volume: 2 gal
Preboil gravity: 1.028
Mash efficiency: 78%

Hops: 0.55 oz mixed 2014 cascade and mt. hood from garden plus 0.15 oz 2011 belma

Recorded temperatures for several hours roughly every thirty minutes. Did not expect to drop temperature so quickly. Transferred to cooler after one hour (11pm). Preheated cooler with approximately one gallon of water at 160F and sat in the cooler for ten minutes. Water dropped to 144F before dumping.

Sent outside at 9:55pm, brought in at 9:30am the following morning. Temperatures dipped in the very early morning to mid-30s so the wort probably got down to similar temperatures before the sun came up and started to warm. I went to bed around 2:30 so that's why readings stopped.

Temperatures were consistently dropping by four degrees once the ambient temperature held constant at 37F and the wort temperature coasted into the mid-eighties. Projecting that data forward the wort likely hit the mid to upper thirties sometime around 6:00am. Cooling is not linear so it possible the cooling slowed later in the night to less than eight degrees per hour and the wort never dropped below the final reading the following morning at 47F. 

11/19/16 9:55 PM39F212F
11/19/16 10:30 PM39130
11/19/16 10:50 PM39114
11/19/16 10:55 PM39113
11/19/16 11:20 PM38103
11/19/16 11:55 PM3792
11/20/16 12:25 AM3784
11/20/16 1:00 AM3777
11/20/16 1:30 AM3773
11/20/16 2:00 AM3769
11/20/16 2:20 AM3766
11/20/16 9:21 AM4747

Fermentation Updates

Within five days active fermentation appeared with fluffy white krausen. Went away after a few days. Approximately a week later the same thing happened. 

12.19.16: Thirty days out tasted the beer. Sweet-sour. Bitterness is prevalent, somewhere between APA and IPA. Mildly phenolic. Lingering mushroom flavor. Tastes similar to other wild yeast cultures. So far none of the weird clumps that plagued my last attempt at a spontaneous fermentation

January 26, 2017

Tropic Bling 2.0 Tasting Notes

This beer was my first run of my mixed saison culture including a particularly wonderful bottle of Fantome, Logsdon Seizoen, Perennial Aria and St. Somewhere Saison Athene. After putting together these dregs and working them up in a starter I needed somewhere for them to go. I had the grain bill and hops for a clone of Funkwerks Tropic King I needed to use so it became the first attempt with this mixed saison culture. Anyway, here comes dat review.

Appearance: Pours penny copper with a tapioca off-white head that explodes upwards from the glass on first pour but descends into a weak, thin head. It's slightly hazy with an oily appearance on the surface.

Aroma: Overripe strawberry, lime and stale bread wrapped up in hay and wet newspaper thrown in a barn for a week. Subtle hints of black pepper, lemon, bread crust and a slightly meaty aroma like corned beef? Overall, very much an overripe fruit salad with some clear brett funk. The fantome strawberry ghost flavor is all over. 

Flavor: Overripe mixed berries, lime juice, excessive black pepper, hay, cardamom, mace, musty basement, apricot, cherry, wheat bread crust, sweet malt, typical brett barnyard funk. A hint of floral hoppiness. The flavor is heavily overripe berry and acidic fruit that the grain is lost. It has an amorphous sweetness from the munich malt that feels almost overbearing with the sweet, overripe fruit flavors.

Mouthfeel: At once it feels on one hand sweet, heavy and slightly oily while on the other hand dry, slightly bitter with a black pepper spice like french fries with too much black pepper. It's spritzy which helps bigly keep the oiliness from feeling dense on the tongue. It's a strange mixture of textures. The mouthfeel is the weakest part of the beer. The oiliness is something I've experienced before with brett beers. It's probably my least favorite brett attribute. Fortunately, it normally goes away with time.

Overall: An interesting beer. It has wisps of Funkwerks' version but the heavy fruit tones take it somewhere very different. The pepper notes must be an issue with brett and rakau hops because the same thing existed in the older version I brewed with a different mixed culture. I like this beer a little more than the Funkwerks beer but it isn't my favorite. It's too sweet for my preferences. I hope the oily texture breaks down. This tasting is seven months out. A younger bottle had as much of an overripe fruit flavor but seemed jumbled. Maybe this mixed culture just needs a lot of time. Not necessarily a bad thing if I can even get near that Fantome magic.

December 12, 2016

Lambic Solera Part Twenty-Two: Tasting Notes Year Four and Year Five

I didn't realize I had failed to draft tasting notes on the last two bottlings of the Lambic Solera until I started organizing my notes for the bottling of Year Six in the next couple weeks. I figured I need to get these out as a separate post because the Year Six bottling post will be long in its own right. So let's get right into these.

Lambic Solera Year Four Tasting Notes

Appearance: Pretty standard lambic color a touch darker than pilsner but not quite pale ale. Lambic beer is clear with a slight haze. Carbonation bubbles are visible but very little head forms early on, quickly dissipating into a slight filmy appearance on top. Bubbles continue to drift upwards at a lazy pace.

Aroma: Lemony lactic acid, hay, earthy, barnyard with an undercurrent of honey. Overall standard expectations for lambic but the lemon is more prominent in the aroma than any commercial lambic I have tried. 

Flavor: Lemon, hay, barnyard come right up front. A lot of subtle flavors add tremendous complexity to the beer. Honey, earthy, musty, pineapple, graininess, milky lactic acid, pie crust, old wheat bread, damp forest. Lemon is prominent but integrated. Acidity is present in the flavor but enhances rather than oppresses. 

Mouthfeel: Acidity is prickly but not sharp on the tongue. Beer has moderate body for a sour beer. The flavor adds to an impression of more fullness than actually exists. With higher carbonation might be too thin. 

Overall: Hands down this is the most complex year of the lambic solera. I'm not sure what exactly caused this jump from pretty good Year Three to incredible Year Four. There's so much complexity to the beer but it's so well integrated that you can keep drinking it and keep finding new things to appreciate. I'd feel comfortable putting this beer on a table with actual Belgian lambics and that's not something I say lightly. 

There must have been a perfect storm of turbid mash plus aged hops plus the balance of yeast and bacteria that created such great flavors. That lemon flavor must be a product of the aged hops (it appears again in Year Five--these are the only two bottlings with aged hops). I'm not sure if the yeast added at Year Three left behind nice flavor precursors that took a couple years to really develop or if the lack of extra saccharomyces at Year Four let brett work more magic. 

Lambic Solera Year Five Tasting Notes

Appearance: Very similar to Year Four, perhaps slightly hazier because it's a little younger.

Aroma: Lemon dominates the aroma backed up by pineapple, honey, barnyard, graininess and a little cherry pie. Definitely more honey and lemon than Year Four.

Flavor: Lemon, hay, barnyard, honey, wheat bread, earthiness. Like the aroma the lemon is far more dominate in the beer. Less complex than Year Four but similar. Tastes like a less impressive version of Year Four. Acidity is present and tangy with a touch more acetic sharpness than Year Four.

Mouthfeel: Very much the same as Year Four.

Overall: A very good beer but fails to impress as much as Year Four. The biggest let down is the absence of complexity Year Four showcases. It's a touch harsher, which may be an age issue or oxygen exposure after six years in the carboy is finally starting to be a detriment to the solera. The lemon and honey definitely drive the flavor profile. It tastes much like a lemony version of the first gueuze blending (Years One-Three) with its big honey and hay flavors.

The interesting thing here is the same turbid mash and aged hops were used in this batch but it didn't turn out the same. One major difference is Year Five received an addition of WY1214 when the wort went into the solera. (I've added fresh sacc every other year.) I wonder if the combination of turbid mash plus a big glug of fresh sacc resulted in out-competing brett for simple sugar sources. That in turn may have diminished the "right" precursors for all that complexity in Year Four. This year feels a lot more along the vein of the first three years that are wonderful beers but not quite as complex. So the question I will seek to answer with Year Six is whether another year of turbid mash and aged hops without fresh sacc will recapture the magic of Year Four or produce another very good but not quite magical Year Five.

November 19, 2016

Imperial Brown Ale & Christmas American Brown Ale Partigyle Recipe

This brown ale partigyle recipe is one part using up ingredients in the house, one part experimenting and one part revisiting some things I haven't done in the past. All perfectly good reasons to brew up a couple tasty beers. Using a partigyle method I will take a single brown ale recipe and divide it between a small imperial brown ale that will enjoy a little oak-soaked rye whiskey and an American Brown Ale turned into a Christmas/holiday beer with the addition of cocoa nibs and vanilla. The imperial brown ale should hit its stride around the end of winter with the remaining bottles going into my cellar for future enjoyment. The smaller brown ale will be an immediate drinker through December and January.

As usual with my recipe posts I will walk through conceptualizing the recipe which I feel is at least useful for my own sake to remember how and why I designed the blending of gyles in this manner. I'll talk through the process I used to make torrified wheat and then get into the actual recipes for each beer.

Conceptualizing the Brown Ale Recipes

Right from the start I had divided ideas about brewing a holiday beer to use up some cocoa nibs and vanilla beans I have and brewing an imperial brown ale to use from oak-soaked rye I also have on hand. Brewing both beers at the same time in a partigyle seemed obvious. They are a natural fit for the technique. With plenty of roasted grain on hand I already had everything I needed to make a straightforward brown ale. 

Wanting to fit in an element of experimentation to the batch I elected to try making torrified wheat out of my nearly full pail of unmalted wheat. (This was described in the Nov/Dec 2014 issue of Zymurgy--I don't take credit for the idea.) I have spare popcorn poppers from my early days of coffee roasting and plenty of wheat. I originally had the wheat in the recipe to help along the body and felt like the recipe lacked a toasty element which torrified wheat will provide. Again a natural fit with the concept emerged.

Working out the partigyle brown ales

In my minimal experience with partigyle I have always sent all of the first runnings to the big beer and the sparge to the smaller beer. It's the easiest way to handle a big/small beer partigyle but here it didn't work. This would leave me with a hefty big beer well above what I would prefer and a small beer too thin for a holiday beer. This would be a fine option for a dry summer beer but not for this type of beer. It's not a good fit for any brown ale as it tends to make the roast elements come out too harshly. I would need to split up and reassemble the gyles into two composed worts.

Using Kai's excellent partigyle simulator I came up with three sets of runnings:

1st: 1.095SG 1.2 gal
2nd: 1.065 SG 0.5 gal
3rd: 1.022 SG 2.1 gal

With normal boil off assumptions the first runnings would deliver about a gallon of 1.113 beer, which is considerably higher than what I want. The small beer would run around 1.034 which is a little thin. To adjust I split up the first and third runnings between each beer with all of the second runnings going to the smaller beer. The adjustments worked out to:

Imperial Brown Ale - 1.1 gal, 1.095 (post-boil)

1st: 0.8 gal
2nd: 0 gal
3rd: 0.4 gal

American Brown Ale - 2.2 gal, 1.051 (post-boil)

1st: 0.4 gal
2nd: 0.5 gal
3rd: 1.7 gal

Not too much trouble to divide but a little more work. I realize this section is probably not interesting but I wanted to log my own thoughts for my own sake why I divided runnings like this. Moving on...

Making Torrified Wheat

This process was way easier than expected. This is nothing more than shoving grain into a popcorn popper for a couple minutes. The best kind of poppers for this (like coffee roasting) are poppers with horizontal slots that create a cyclone of hot air. The poppers with vertical vents want to blow the grain straight up and out of the popper. You can fix this by increasing the chimney (a soup can with the top and bottom cut off usually works) or putting a metal screen over the top. 

The trick here is balancing the volume of grain against the fan speed on the popcorn popper, which is something I learned from my days roasting coffee in a popper. Too much grain and there isn't enough circulation which causes burning on the bottom and underdevelopment on the top. Too little and the grain will fly around and there won't be enough heat retained to cause the grain to torrify. In a Poppery II with horizontal vents I found a happy medium around a third of a cup. 

All you have to do is flip on the popper to get the air flowing and then pour in the grain. It will whirl around and after two or three minutes you will get a good run of popping. When the popping dies down cut off the popper and let the grain sit for half a minute. It will continue to pop. Then dump it and let it cool. Simple. The longer you leave it in the popper the more toasted it will get so feel free to adjust for flavor preferences.

Wheat won't puff up like breakfast cereal without soaking in water first but that won't produce the toasty flavor of torrified wheat and seems dangerous with a popcorn popper. It will puff a little and split. Here are before and after pictures. You can see the grain hasn't changed too much but it is redder and a little puffy.

Before torrification

After torrification

Imperial Brown Ale & Christmas American Brown Ale Partigyle Recipe

Well now it's time to get into the recipes. Since this is an unusual process I have broken up the recipe into three sections. Part one is the combined recipe through sparge. Part two is the boil process for the imperial brown. Part three is the boil process and later additions for the Christmas portion.

Part 1: Through Sparge

Grain BillPoundsOuncesSRMPct. Grist
Pale malt44267.90%
Torrified wheat10216.00%
Crystal 60106010.10%
Chocolate malt33503.00%
Black patent35003.00%
Water Profileppm
Bru'n Water Brown Malty
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.4g00.5g
Canning Salt0.3g0.4g
Baking Soda
Calcium Chloride0.5g0.7g
Pickling Lime
Lactic Acid
Mash ScheduleStep Temp.Step Time
Single Infusion at 152F
Mash volume: 1.95 gal
Sparge volume: 1st sparge 0.5g, 2nd 2.14 gal
Infuse 1.95 gal at 168F15260
Sparge 2.64 gal at 190F
Divide runnings into two separate beers according to division above

Part 2: Imperial Brown Ale - boil to fermentation

Batch Size: 1.1 gallon
Est. ABV: 9.7%
Est. IBU: 68
Est. OG: 1.095
Est. FG: 1.022
Est. SRM: 38

Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.45oz6068
EXP 41900.2ozWhirlpool0
Fermentation Schedule# DaysTemp.
Yeast: 3470
Pitch 100ml
Pitch at 62F462F
Raise to 66F466F
Leave at ambient30Ambient
Bottle to 2.3 vol with 0.8 oz table sugar

Part 3: Christmas Brown Ale - Boil through fermentation

Batch Size: 2.1 gallon
Est. ABV: 5.1%
Est. IBU: 28
Est. OG: 1.051
Est. FG: 1.012
Est. SRM: 38

Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.25oz6028.5
EXP 41900.4ozWhirlpool0
Fermentation Schedule# DaysTemp.
Yeast: 3470
Pitch 100ml
Pitch at 62F462F
Raise to 66F466F
Raise to ambient 8Ambient
Add vanilla and cocoa tincture at bottling
with 1.1 oz priming sugar for 1.9 vol

Vanilla and Cocoa Nibs Preparation

Add half grade B vanilla pod to smallest amount of vodka to soak on brewday. Add 0.8 oz cocoa nibs per gallon (1.6oz total) four days before bottling. Strain and add tincture to bottling bucket.

Brewday and Fermentation Notes

1st: 1.080          1.01 gal
2nd: 1.056         0.43 gal
3rd: 1.023          2.37 gal

Volumes and gravities came out a little off. Adjusted ratios to loosely account for it. Pulled 0.3 gal from first runnings to small beer and kept 0.4 gal from third runnings into big beer.

Imperial brown ale:

1.1 gallons
1.079 post-boil

American Brown ale:

2.25 gallons
1.038 post-boil

Had to top up both batches with extra water to get to volume. Had a lot of boil off.

Initial tastes promising. Interesting toast/orange marmalade flavors. Perhaps EXP4210 has finally found a good home?

Opted for bourbon over vodka for the vanilla/cocoa nibs. Added 1 1/2 Mexican vanilla pods to approximately one ounce of bourbon on brewday.

Vigorous fermentation from both beers within twenty-four hours.

11.25.16: Added 1.6 oz (by weight) of cocoa nibs. Topped up bourbon/vanilla to cover nibs in jar. Will bottle in four days.

11.29.16: Bottled 2.25 gallons with 1.5 oz table sugar for 2.1 volumes of CO2. Taste is promising. Chocolate flavor is creamy milk chocolate.