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For most of us in America, our idea of adambier comes from Hair of the Dog's Adam which has been produced since 1994. It is not sour or hoppy by American craft standards. Instead, it is somewhere in the vicinity of a German barleywine meets a wee heavy and not considered a particularly accurate historical recreation. Still, it might be considered an American Adambier, if we were to agree such a style might exist.
I decided to brew an adambier mostly out of vanity. There aren't many beer styles with people's names in them and I'm fortunate enough that my first name is included in a beer style and my last name is Polish for chalice, so I guess I just have a name built for brewing. We don't get Adam or any other adambier here in Texas, so trying something remotely close to the style seemed like a good idea to get an opportunity to try something near the style. It's also going to be my big beer for the year.
My starting point for this beer was the Adam recipe in Barleywine which is explained in the book as one of the early homebrew recipes that formed the basis of Hair of the Dog Adam. It is not particularly German in its use of ingredients but it seemed like a good starting point for creating a beer that is somewhere in the vicinity of a German adambier but with an American twist. Given the opportunity for vanity to make this a mebier, I would like to work on crafting a really solid Adambier over the next few years. I will probably drift the recipe closer to a doppelsticke but we'll see how I like this recipe.
Mebier Recipe
Batch size: 1 gallonEst. ABV: 9.5%
Color: 12.5 SRM
Est. OG: 1.091
Est. FG: 1.019
Est. Efficiency: 72%
Bitterness: 42.8 IBU
The Grist
79.5% 2 lb. 12 oz. US 2 Row (2.0 SRM)9% 5 oz. White wheat malt (2.4 SRM)
7.2% 4 oz. Caramunich II malt (36 SRM)
3.8% 2 oz. Munich malt (10 SRM)
0.6% 0.3 oz. Roasted barley (300 SRM)
The Water
RO water adjusted in Bru'n water for malty brown profile1.38 gallons mash water | 0.37 gallons sparge water
Mash Water Adjustments
0.3g gypsum
0.6g epsom salt
0.2g canning salt
0.6g calcium chloride
0.3g chalk
0.4ml lactic acid
Sparge Water Adjustments
0.1g gypsum
0.2g epsom salt
0.2g calcium chloride
0.2ml lactic acid
The Mash
5.5 qt infusion at 97F for 15 minutesDecoct 1.53qt and raise to 158F for 15 minutes, then reach boiling
Return decoction and raise mash to 122F for 25 minutes
Decoct 1.91qt and raise to 158F for 10 minutes, then reach boiling
Return decoction and raise mash to 148F for 20 minutes
Decoct 0.83qt and boil
Return to decoction and raise mash to 158F 20 minutes
Sparge with 0.37 gallons at 180F
The Boil
120 minute boil0.18 oz. Belma [12.10% AAU] at 60 minutes 32 IBU
0.17 oz. Opal [6.5% AAU] at 20 minutes 10.8 IBU
0.15 tsp irish moss at 10 minutes
0.50 oz. Opal [6.5% AAU] at 0 minutes 0 IBU
The Fermentation
Ferment with 30ml of S04 at 62F for two weeks (until 80% fermentation complete) then raise to 66F until final gravity then let free rise to ambient. Let sit at ambient for one month. Bottle to 2.8 volumes.Brewday Notes
First runnings gravity: 1.072Pre-boil gravity: 1.058
Pre-boil volume: 1.5 gallons
Mash efficiency: 69%
OG: 1.079
Post-boil volume: 1.1 gallons
Efficiency: 66%
FG reading 3/26/14: 1.023 good for 7.4% ABV
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