November 26, 2018

Hoppy mixed fermentation saison experiment 1 recipe

Now that I'm situated in the new home it's time to start propagating those mixed fermentation cultures and resume brewing these long fermentation beers. I've brewed the first iteration of my barrel oud bruin in the new house so now it's my farmhouse/saison mixed culture's turn. I'm still learning this culture's quirky behavior so for this recipe I've opted for a simple recipe to explore how it interacts with hops. My last two beers with this saison culture were fairly weird beers and not a great opportunity to learn nuance of the culture. (This take on Funkwerks Tropic Bling and this really weird prickly pear beer.)

This recipe is more of an attempt to start work on a standard recipe for this culture. A simple grain bill and enough hops to keep some bitterness as it ages and give the culture lots of opportunity to play with the flavor components in the hops. Some of my favorite beers are brett IPAs like Stone Enjoy After and once hoppy brett saisons, so it only makes sense to give this culture an opportunity to produce the same type of beer. The hops I've selected for this recipe are leftover hops from the freezer. I'm less interested in the particular flavors elicited by these hops and more what the culture will do in the presence of a hefty amount of late addition hops. 
After this batch I'll probably take up a few more experiments, like mixing fresh and aged hops, before turning to perfecting a particular bill of hops.

The two issues I am most interested to see are: (1) how much this culture changes the flavor of the hops; and (2) how the culture's flavors integrate with the remaining hop flavors. This culture develops a unique flavor profile dominated by a hay and blueberry flavor. That brett hay note works really well with hops but I'm less certain how the blueberry flavor will mix with the hops. I could see it overwhelming the hop flavors over time or blending together into weirdness. 

Hoppy mixed fermentation saison experiment 1

Batch Size: 1 gallon
Est. ABV: 5.5%
Est. IBU: 38.3
Est. OG: 1.052
Est. FG: 1.010
Est. SRM: 3.6
Expected Efficiency: 72%
Grain BillPoundsOuncesSRMPct. Grist
Pils malt202100.00%
Water Profileppm
Bru'n Water Yellow Bitter
PH: 5.3
Water AdditionsMashSparge
Epsom Salt0.3g0.3g
Canning Salt
Baking Soda
Calcium Chloride0.2g0.2g
Pickling Lime
Lactic Acid0.4ml
Mash ScheduleStep Temp.Step Time
Single decoction mash
Mash volume: 3 qt
Sparge volume: 0.74 gal
Infuse 3 qt at 163F148F35
Decoct 0.6 qt and boil10
Return decoction 158F45
Sparge 0.75 gal180F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma 0.17oz6038.3
Mt. Hood 0.50ozFlameout0
Rakau 0.36ozFlameout0
Fermentation Schedule# DaysTemp.
Yeast: Saison AF
Pitch 1l
Pitch at 64F3070
Age 9 months27070
Bottle to 3 volumes

Brewday and Fermentation Notes

Brewed 10.15.18.

November 5, 2018

Barrel Aged Americanized Oud Bruin Batch 3 Recipe

It's time to give my small barrel it's first Colorado fill and third iteration of this Americanized oud bruin recipe. I'm still working on the difficult relationship between my sour culture, which will easily go acetic, and my small barrel which has a lot of surface area and thin staves. Between batch 1 and batch 2 I shortened the barrel time considerably which seems to have helped the acetic issue by getting the beer out of the barrel earlier. On the other hand, it's less mature going in the bottles which means I'll need to stockpile those bottles and brew this beer more frequently. I may decide to start bottling half the batch and put the rest into one gallon jugs for later blending or bottling. For now I'm going to keep running this beer right into bottles until I feel overwhelmed by volume or decide the beer is better as a blending component than an individual beer.

Like batch 2, I've kept the initial recipe going. I feel like the recipe is a lock although the barrel aging is an ongoing development. As I mentioned in the tasting notes for batch 2, the amount of acetic acid was much less than batch 1. I believe this is due partially to pitching a large healthy starter of my sour culture (which becomes acetic very easily without a good early fermentation) and partially keeping it in the barrel for less time. Batch 2 stayed in the barrel for six months after a month primary in glass. This batch will have a month in glass but only stay in the barrel for three months. 

Barrel aged Americanized Oud Bruin batch 3 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 8.19.18.


First runnings: 1.075
Preboil gravity: 1.053
Preboil volume: 2.9 gallons
Mash efficiency: 70%

Postboil gravity: 1.066
Postboil volume: 2.2 gallons

Racked to barrel 9.14.18.

Bottled 1.14.19.

Initial impressions at bottling: Nice chocolate and stone fruit flavor comes through but at the same time has an acetic sharpness and slight vegetal funk I don't like. I noticed before racking the barrel seemed about 80% full which is either a poor job filling the barrel or the drier Denver climate is taking an angel's share out of the barrel. Will need to watch out for that when racking out the next batch.

Bottled roughly two gallons of beer with 2.5 oz priming sugar.