September 18, 2016

Robot Geisha Belgian Pale Ale--Some With Ethiopian Coffee

This summer has inadvertently turned into the summer of hoppy beers as made efforts to clear out some of the backlog of hops in the fridge and try to give myself a crash course in hoppy beers--something I haven't brewed very much in the past. For this beer I've selected a style for which I am about five years too late to the party--Belgian pale ale--but a style that I still enjoy when I find a good one. This beer is a mixture of purposes: brewing a fruity pale ale; an excuse to revitalize my culture of WY1214; and an excuse to make a hoppy beer with coffee.

The interesting part of the recipe is the hop combination so let's get right into that. What I'm looking for is a fruit forward flavor that compliments the Belgian yeast flavors without completely overwhelming the yeast while providing a complex hop profile that showcases fruit without falling into the abyss of hops like citra that beat you in the face with its fruitiness. So the hops include aramis, belma, triple perle and jarrylo. Aramis will provide high citrus notes of lemon along with the noble-ish spicy/grassy hop flavor. Triple perle will lend softer orange citrus notes with some melon. Jarrylo furthers the orange flavor with some spice and pear. Belma will fill in the gaps with subtle floral and strawberry flavors. All flavors that should be right at home with the yeast. This hop combination has a lot more in common with the NE pale ales that are all the rage than the typical BPA recipe with more restraint and typically continental hop varieties.

A portion of this batch will get hit with some coffee. I've been meaning to brew a coffee-infused hoppy beer for a while (I know, I'm a couple years behind here, too) and now that I roast coffee at home I have very little reason not to do this. My choice of coffee here is a natural processed Ethiopian Yirgacheffe roasted to a medium roast. With this coffee I want to bring in its big blueberry flavor and subtle earth and phenolic spice, all of which should work nicely with this recipe. My concern here is about the roast. Typically this coffee would be roasted extremely light (a city roast) to preserve the origin flavor but those lighter roasts are a greater risk of tossing out green pepper flavors so I'm going to take it to a medium roast (in a city+ or full city roast) to stave some of that off. I'll get more roast flavor which is okay too. I'll add the coffee by preparing one ounce of coarsely ground coffee to eight ounces of water overnight in a cold brew method and then add the strained cold brew to one gallon of beer at bottling. 

Belgian Pale Ale Recipe



Details
Batch Size: 3 gallon
Est. ABV: 5.1%
Est. IBU: 23
Est. OG: 1.049
Est. FG: 1.013
Est. SRM: 7.5
Grain BillPoundsOuncesSRMPct. Grist
Pale malt48279.90%
Unmalted wheat828.90%
Caramunich 37567.80%
Aromatic3263.40%
Water Profileppm
Bru'n Water Pale Ale Profile
PH: 5.4
Calcium141
Magnesium18
Sodium25
Sulfate301
Chloride57
Bicarbonate73
Water AdditionsMashSparge
Gypsum3.3g4.4g
Epsom Salt1.5g02g
Canning Salt
Baking Soda0.7g
Calcium Chloride0.9g1.3g
Chalk0.3g
Pickling Lime
Lactic Acid0.4ml
Mash ScheduleStep Temp.Step Time
Single Infusion at 154F
Mash volume: 2.11 gal
Sparge volume: 2.86 gal
Infuse 2.11 gal at 168F15475
Sparge 2.86 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.2ozFWH14.6
Belma [12%]0.13oz608.6
Belma [12%]0.25ozWhirlpool0
Aramis [8%]0.5ozWhirlpool0
Triple Perle [9%]0.5ozWhirlpool0
Jarrylo [16%]2ozWhirlpool0
Fermentation Schedule# DaysTemp.
Yeast: WY1214
Pitch 100ml
Pitch at 65F165F
Ramp over four days to 80F4Ramp
Hold at 80F for three days380F
Rest at ambient 2 weeks14Ambient
Cold Crash132F
Bottle to 2 vol CO2 with 2oz sugar

Brewday & Fermentation Notes

Brewed 9.2.16


Here comes dat grist...
Attempted to gelatinize the unmalted wheat by adding to mash liquor and raising to a boil, then cooling to three degrees below target strike temperature. At fifteen minutes into the mash the temperature read 155F so just a touch above target. Next time likely bring down five degrees.

First runnings: 1.066
Pre-boil gravity: 1.036
Pre-boil volume: 4.75 gal
Mash efficiency: 85%
Post-boil volume: 3.3 gal
Post-boil gravity: 1.044
Efficiency: 71.5%

Hops...all pellets but the belma in the measuring cup
Initial taste seems a little sweet. Hopefully the yeast will dry this out nicely and some of the bitterness will appear. Hop flavors are soft but nicely complex as I had hoped. There is a strong banana flavor, I assume from the jarrylo. I don't know know that I love it but it seems right among the hop flavors. Sweet orange follows the banana and is followed by melon. Optimistic about this beer.

Gravity tested 9.14.16 at 1.008 good for approximately 4.5% ABV. Flavor is fruity with lots of orange citrusy flavor. None of the fake banana appeared in the initial sample. I don't feel like the beer needs more hops. It is a good balance of hop flavor and yeast character. Nice balance of malt and hops. It has a little alcohol burn to it which I expect will go away in a few days.

Bottled 9.17.16. The day before coarsely ground 0.80 oz. of Ethiopian coffee and added to 6 oz. RO water. Let sit overnight. Bottled beer to 2.4 vol with one gallon getting the coffee addition.

September 6, 2016

Not Applicable Nugget Amber Review & More on Nugget Hops

Let's first get into reviewing this nugget amber lager I brewed a couple months ago and then talk about my larger thoughts about using nugget as something more than a cheap bittering hop alternative.

Appearance: Dark amber beer, almost brown. Thick tan head erupts and lasts with the beer to the end with fantastic lacing. Clarity is moderate; could be clearer if I had lagered it or if it had hung out in the fridge for more than twenty-four hours. Bottles with more time in the fridge were clearer with a brighter amber color.

Aroma: Hops dominate the aroma. Generic forest aroma, generic tea, dried peach, subtle resin, minimal baking spices. Behind the hops there is malt sweetness, caramel, biscuit crust, toasted almond.

Flavor: Hops at the forefront of the flavor. Taste is strongly like a fresh, complex peach tea but with hoppy bitterness instead of tannins. Peach and pear fruit. Forest-y flavor behind the tea feels heavy up front but lightens in the finish, reminiscent of the dank notes in mosaic hops. Grain flavor lacks sweetness, like caramel without the sweetness. Dry bread crust. Lager-like crispness rather than subtle sweetness from amber ales. 

Mouthfeel: Spritzy mouthfeel. Moderate body while the flavor makes it feel thinner than it is. Bitterness present in the mouthfeel. Appropriate body for a lager. 

Overall: Decent beer but nothing special. Did a great job of showcasing the hop although it either needs an ale yeast to leave behind more balancing sweetness or less bitterness. It's imbalanced towards sweetness. As it is it tastes like a scaled down amber IPA but with some restraint to the bitterness it would be a pretty good hoppy amber lager. It isn't quite dank like amber/red beers with simcoe, columbus and so forth but it's definitely along that line. 

Now let's talk nugget hops.

In the recipe post I talked about the vague descriptions of this fairly old and well-used American hop that makes it difficult to really appreciate what it offers beyond a fairly smooth bitterness. Nugget hops are a strange fit in today's world of beer. It's not high enough in alpha acid to seek out for bittering. The flavor isn't as punchy as the popular fruit hops nor is it dank enough to provide the opposing note like simcoe. It's a hop, like many older hops, that struggles to stay relevant. There is value in this hop even if it's not in the fruit-overload beers. 

Nugget will never rise to the top of the heap of popular hops because it fails to bring any major flavors. It's a lot of subtle flavors mashed together. Descriptions of woodsy and tea are accurate. It's woodsy like a forest of unassuming-smelling trees, like oak, where the smell is a mixture of dried leaves, wood and dirt. It's not the pine forest of chinook hops. The tea flavor is not generic swill tea. It's a good quality tea flavor. You don't get that drying sensation of tea so it's a different experience. There's also fruit but it's subtle peach and pear, which are themselves subtle fruit flavors. They are fairly present in this beer because I used a big pile of hops but otherwise I doubt the fruit flavors would appear within normal hop rates for non-IPA beers. It's a little dank but not within the same class as columbus or simcoe. As a whole, it reminds me a little of the spice mix in particularly floral pumpkin beers but without tasting like a shitty pumpkin beer.

At normal hopping rates this hop gets lost even in a single hop beer but overloaded with big late and post-boil additions the flavor can be aggressive and subtle flavors can be competitive. The peach and pear flavors are nice even if they don't punch you in the face like citra (and lacks the cat piss flavor citra sometimes has). Nothing offensive pops out in the flavor by using a large amount in late additions but because it's a moderately high alpha acid hop one must be mindful of the bittering potential.

This hop could be used in a number of styles for flavor, particularly if you aren't afraid to be heavy-handed with the additions. I will probably attempt an all nugget saison to see how the flavors cut against the often citrusy saison yeast. I think it would make a good beer and probably even better with nugget mixed with European hops that can round it out with some floral and light citrus flavor. With heavy-handed additions it works well in these amber beers similar to columbus or simcoe, although large additions are definitely necessary for big hop flavor. In moderate amounts I could see it flavoring American renditions of English bitters (in place of say, Fuggles) but a beer that immediately feels like an American beer pretending to be an English beer. It certainly works in amber/red beers where the dank flavor could be extended by columbus or simcoe or the fruit flavors accented by the addition of any number of citrusy hops. 

Nugget probably gets its best use in blends with other hops. It's a hop that doesn't stand out on its own in any spectacular amount but has a low level of lots of desirable hop flavors. For that reason it's a great option to add depth and volume to a hop blend. It fits with the high notes of fruity hops as well as the low notes of dank hops. It gets out of the way of grassy or floral hops. It fills in the voids in the range of hop flavors without muddying the flavors you want in the forefront. I suspect a citra/nugget/simcoe IPA with nugget used at a lower rate than the other two would provide a lot more complexity than citra and simcoe by themselves.