100% Brett. Claussenii IPA

My buddy Hippie John picked me up some Wyeast 5151-PC Brettanomyces Claussenii, and on the heels of my last successful 100% Brett. beer, I decided to make another one (this one a bit more traditional).  This beer was initially going to be a grisette with a large portion of Munich triticale malt in the grist, but it evolved into a hoppier beer.  I utilized some recent favorites in my hops schedule, and a delicious tropical fruit bomb beer is the result!  Recipe and tasting notes follow:

Recipe Specifics

Batch Size (Gal): 6.0
Total Grain (Lbs): 9.00
Anticipated OG: 1.042
Anticipated SRM: 6.0
Anticipated IBU: 11
Brewhouse Efficiency: 80%
Wort Boil Time: 90 Minutes

Grain

50% — 4.50 Lbs. Pilsner Malt (US)
33.33% — 3.00 Lbs. MJW Munich Triticale
16.67% — 1.50 Lbs. White Wheat

Hops

0.20 oz. Sorachi Ace (Pellet, 12.1% AA) @ 90 min. (First Wort)
0.10 oz. Sorachi Ace (Pellet, 9.1% AA) @ 90 min. (First Wort)
2.50 oz. Sorachi Ace (Pellet, 12.1% AA) @ 20 min. (Whirlpool)
2.00 oz. Amarillo (Pellet, 8.2% AA) @ 20 min. (Whirlpool)
1.00 oz. Eureka (Pellet, 18.0% AA) @ 20 min. (Whirlpool)
2.00 oz. Vic Secret (Pellet, 21.0% AA) @ 12 days (Dry hop)
1.00 oz. Amarillo (Pellet, 9.0% AA) @ 12 days (Dry hop)
4.20 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry Hop)

Extras

2.00 tsp Yeast Nutrient @ 10 min.

Yeast

Wyeast 5151-PC — Brettanomyces Claussenii

Water Profile

Seattle
3.00g Calcium Chloride
6.00g Gypsum

Mash Schedule

Single infusion – 60 min @ 155F
Mash out — 10 min @ 170F

Notes

06.07.18 — Made a 600ml starter which I built up to over 2000ml in the week prior to brewday.

Brewed on 06.14.18 with Gregory & Jensen

07.04.18 — Added first dry hop addition to primary as fermentation began to slow

07.11.18 — Added the second dry hop addition (Citra hops) to primary

07.16.18 — Kegged the batch and began cooling to 38F

07.18.18 — Began force carbonating at 12PSI

07.23.18 — Dropped pressure to 10PSI, pulled through the beer and began serving.

Tasting Notes — 08.16.18 (on draft)

Hazy gold-orange in color with a billowy white headstand that laces nicely through drinking. Tropical fruit notes of pineapple and guava with undertones of lemon and mandarin orange on the nose.  Flavors of tropical fruit cup follow the nose, but savory earthy-woody notes enter mid-palate and move into pungent red grapefruit pith with a hint of pine on the dry, bitter finish.  The Brett. character here is very fruity, but there is a suggestion of funk that hits the sides of the tongue just before the lingering finish.

Calculated OG: 1.045
Calculated FG: 1.006
Approx. ABV: 5.10%

Advertisements

Wild Fruit Yeast — Experimental Brettanomyces Bruxellensis Beer

While not working on the buildout for Best of Hands Barrelhouse, or beertending at The Beer Junction, I cultivate my brewing chops by developing test batches of definitive recipes Gregory and I have written, as well as continuing to experiment with more esoteric fermentations.  The beer documented here, is a prime example of my desire to push beyond the norm, and explore other methods of producing unique and uncommon flavor profiles in beer.

To keep our personal kegerators stocked, and when we don’t feel like making the same thing, Gregory and I will often prepare 20+ gallons of a particular wort and then split it, each undertaking different fermentations to create the beers we wish to imbibe at home.  This particular beer’s wort began as the basis for a Bohemian style pilsner lager (Gregory’s version), that I then took out there quite far to create an exceptional experimental Brettanomyces Bruxellensis beer.

I made a large two-step Brett. Brux. starter for about a week and a half before the brewday.  Before we chilled the wort to lagering temperature for Gregory’s version, I brought the post-boil wort down to about 70F and added roughly a gallon of it to 6oz of store bought organic raspberries (mashed) and 16oz of organic kumquats (cut in half).  I let this concoction cool for a few hours in our brewery’s storage space, and then brought it to my basement to sit overnight.  Meanwhile, I transferred my portion of the pilsner wort to a sanitized corny keg.

The following day, I transferred both the pilsner wort and the gallon of fruited, open fermented wort to a sanitized carboy (including some of the mashed raspberries and 3-4oz of the kumquats).  After five days of letting any bacteria/yeast I caught propagate in the wort, I pitched a 1400ml Brett. Brux. starter into the beer.  After five weeks and four days, I added my first dry hop addition; five days after that I added the rest of my dry hops, and kegged the beer four days later.

Read on for the recipe and tasting notes!

Recipe Specifics

Batch Size (Gal): 4.5
Total Grain (Lbs): 8.80
Anticipated OG: 1.054
Anticipated SRM: 2.0
Anticipated IBU: 28
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

100% — 8.80 Lbs. Pilsner Malt (US)

Hops

0.30 oz. Saaz (Pellet, 3.0% AA) @ 90 min. (First Wort)
0.30 oz. Columbus (Pellet, 14.5% AA) @ 60 min.
1.10 oz. Saaz (Pellet, 3.0% AA) @ 20 min.
1.10 oz. Saaz (Pellet, 3.0% AA) @ 20 min. (whirlpool)
1.05 oz. Amarillo (Pellet, 8.2% AA) @ 10 days (dry hop)
0.30 oz. East Kent Golding (Pellet, 5.7% AA) @ 10 days (Dry hop)
1.05 oz. Eureka (Pellet, 18.0% AA) @ 10 days (Dry hop)
1.00 oz. Amarillo (Pellet, 8.2% AA) @ 5 days (Dry Hop)
1.00 oz. Eureka (Pellet, 18.0% AA) @ 5 days (Dry Hop)

Extras

2.00 tsp Yeast Nutrient @ 10 min.

Yeast

White Labs WLP650 — Brettanomyces Bruxellesnsis

Water Profile

Seattle
6.00g Calcium Chloride
12.00g Gypsum

Mash Schedule

Single infusion – 60 min @ 153F
Mash out — 10 min @ 170F

Notes

Brewed on 04.09.18 with Gregory & Jensen

04.09.18 — Mashed up 6oz store bought organic raspberries and cut 16oz store bought kumquats in half. Chilled wort to 70F and covered the fruit mash with a portion of the wort in attempt to provide fruit yeast temp and sugar to propagate. Let sit open in fermentation garage for a few hours and will let sit over night in basement in attempt to catch wild yeast/bacteria.

Kegged the reminder of the wort and will transfer to carboy with the fruited wort and some of the fruit tomorrow.

04.10.18 — Transferred the fruited wort to a carboy with some of the raspberry mash and about 3-4oz of the kumquats, racked the pilsner wort on top and applied airlock. Will pitch a hefty Brett. Brux. starter soon.

04.11.18 — Built up remaining approx. 200ml Brett. Brux. starter with additional 32 oz of starter wort. Definitely caught something as airlock has pressure and wort seems to have a krausen or pellicle forming.

04.15.18 — Pitched approx. 1400ml Brett. Brux. starter into the beer. Still pressure in airlock and small krausen present.

04.16.18 — Light fermentation activity ~ 10 hrs after pitching the Brett. starter — constant bubbling in airlock.

04.25.18 — Fermentation has ramped up a bit, about a half inch krausen, constant and frequent bubbling in airlock. Put a brewbelt on for 10 hours overnight but no noticeable difference in fermentation this morning. Took off and replaced towel for UV protection.

05.24.18 — Added half + EKG of the dry hops to primary as still slowly fermenting.

05.29.18 — Added final dry hop addition to primary.

06.02.18 — Kegged batch and began force carbonating at 10PSI

Tasting Notes — 06.25.18 (on draft)

Billowy head-stand that dissipates quickly.  Slight chill haze present.  Lemon, grapefruit, and unspecified floral/herbal notes upfront on the nose, with supporting aromas of wildflower honey, overripe pineapple and horse blanket from the brett.  Bright, intense citrus-orange acidity hits the palate first with spicy-earthy undertones quickly following.  Spruce tip and pine-like flavors enter mid-palate and give way to a lemon-menthol sensation akin to a much milder Ricola lozenge.  Off-dry, spicy-herbal notes on the lingering finish.

Calculated OG: 1.054
Calculated FG: 1.004
Approx. ABV: 6.66%

#1 Summer Jam IPA

#1 Summer Jam IPALately Gregory and I have been honing recipes for a few different “house” IPAs.  I recently wrote a New Zealand/Australian hop-heavy session IPA recipe for the spruce tips Gregory and I foraged this past spring.  We liked the resulting beer so Gregory tweaked the recipe and brewed a version of it for the wedding of a friend.  I tried that version and liked it as well, but I decided to go back to the grain bill of the original recipe for inspiration, and make a third, PNW hop-forward beer.

I wanted to create a beer of “normal” strength that showcases the intense tropical, floral, and citrus notes of the new classic American hop varietals while remaining smooth, crisp and quaffable.  I stuck to a grain bill of pale malts with a touch of flaked oats for a silky mouthfeel and appreciable body, and rye to provide head retention and subtle grainy-spicy complexity.

I’ve also been looking forward to experimenting with blending different clean yeasts to create a more complex and flavorful ester profile, so I used two different saccharomyces strains in this brew.  I wanted to use Imperial’s A24 Dry Hop yeast, but the homebrew store was out so I opted for their A20 Citrus strain.  I pitched this first and then pitched a starter of yeast slurry 33 hours into primary from the wedding IPA — which utilized Imperial’s English A09 Pub yeast strain.

The resulting beer turned out great and the methods used to create it highlight our continual striving to craft better and better beer.  Unfortunately, I bumped the keg shortly before the photo was taken, so some hop particles were stirred up (I would have waited and taken another photo, but the beer was already almost gone)!

Below is the recipe and process that we used, as well as tasting notes:

#1 Summer Jam IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.065
Anticipated SRM: 4.0
Anticipated IBU: 58
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

46.15% — 6.00 Lbs. 2-Row
23.08% — 3.00 Lbs. Maris Otter
15.38% — 2.00 Lbs. White Wheat
07.69% — 1.00 Lbs. Golden Naked Oats
07.69% — 1.00 Lbs. Flaked Rye

Hops

0.25 oz. Amarillo (Pellet, 7.0% AA) @ 75 min. (First Wort)
0.25 oz. Sorachi Ace (Pellet, 9.1% AA) @ 75 min. (First Wort)
0.25 oz. Citra (Pellet, 14.1% AA) @ 75 min. (First Wort)
0.50 oz. Amarillo (Pellet, 7.0% AA) @ 60 min.
0.50 oz. Citra (Pellet, 14.1% AA) @ 15 min.
0.25 oz. HBC 438 (Pellet, 16.6% AA) @ 15 min.
0.75 oz. Amarillo (Pellet, 7.0% AA) @ 05 min.
0.75 oz. Citra (Pellet, 14.1% AA) @ 05 min.
1.50 oz. Citra (Pellet, 14.1% AA) @ 0 min.
1.50 oz. Amarillo (Pellet, 7.0% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 0 min.
1.00 oz. HBC 438 (Pellet, 16.6% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 5 days (Dry Hop)
1.00 oz. Citra (Pellet, 14.1% AA) @ 5 days (Dry Hop)
1.00 oz. Amarillo (Pellet, 7.0% AA) @ 5 days (Dry Hop)
0.75 oz. HBC 438 (Pellet, 16.6% AA) @ 5 days (Dry Hop)
0.75 oz. Sorachi Ace (Pellet, 9.1% AA) @ 5 days (Dry Hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.

Yeast

Imperial A20 Citrus
Imperial A09 Pub (Slurry)

Water Profile

Seattle
2.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 153F
Mash out — 20 min @ 170F

Notes

07.20.16 — Made a starter of A09 Pub yeast from slurry

Brewed on 07.20.16

07.20.16 — 20 minute hop stand after flame out with 2 minute whirlpool

07.20.16 — Chilled to 72F and pitched can of A20 Citrus

07.20.16 — Signs of light fermentation 9 hours after pitch

07.21.16 — Vigorous fermentation 18 hours after pitch

07.22.16 — Added A09 Pub yeast slurry 33 hours after initial pitch

07.23.16 — Added half of the dry hops in primary in PM

07.31.16 — Transferred into secondary with remainder of dry hops

08.04.16 — Kegged entire batch and began force carbonating @ 30 PSI for 40 hours

08.06.16 — Purged CO2 and set at serving PSI

Tasting Notes — 08.16.16 (poured off tap)

Hazy yellow-orange with a moderate white head stand which laces nicely.  Aromas of pineapple with a spicy-herbal/tropical note reminiscent of mango salsa, hints of lime and dill.  Herbal and fruity flavors dominate the palate with notes of grapefruit and orange as well as pineapple, cedar and pine.  Body is lush and juicy, but crisp and finishes with a dry and resinous spicy-floral bitterness.

Calculated OG: 1.065
Calculated FG: 1.008
Approx. ABV: 7.5%

PAPA SLUDGE! American Double India Pale Ale

PAPA SLUDGE!Shortly after we brewed our HOP SLUDGE! IPA, Gregory and I opted to brew our first collaborative Double IPA.  We wanted to make something big in body and ABV and bold in flavor while retaining an easy drinkability.  In order to do so we mashed at 150F, stuck to a simple malt bill, and added some corn sugar to the boil.

We also wanted to use a newer American hop varietal in tandem with some of our favorites, so we went heavy on Azacca hops and we’re happy with the results!  Recipe and tasting notes below:

PAPA SLUDGE! American Double IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 16.50
Anticipated OG: 1.091
Anticipated SRM: 5.0
Anticipated IBU: 91
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

85.71% — 15.00 Lbs. 2-Row Pale
05.71% — 1.00 Lbs. Munich Light
02.86% — 0.50 Lbs. Honey Malt

Hops

0.75 oz. Azacca (Pellet, 15.3% AA) @ 90 min. (first wort)
1.00 oz. Azacca (Pellet, 15.3% AA) @ 30 min.
1.50 oz. Centennial (Pellet, 9.0% AA) @ 15 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 15 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 01 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 01 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 0 min.
0.50 oz. Azacca (Pellet, 15.3% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 3 days (dry hop)
1.00 oz. Citra (Pellet, 13.7% AA) @ 3 days (dry hop)
1.40 oz. Amarillo (Pellet, 8.8% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 5 days (dry hop)
0.50 oz. Azacca (Pellet, 15.3% AA) @ 5 days (dry hop)
1.00 Amarillo (Pellet, 8.8% AA) @ 5 days (dry hop)
1.00 Citra (Pellet, 13.7% AA) @ 5 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
1.00 Lb. Dextrose (corn sugar) @ 90 min.

Yeast

Imperial Organic A18 Joystick (Pacman Yeast)

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

11.16.15 — Made yeast starter

Brewed on 11.18.15 with Gregory

11.18.15 — Chilled wort to 60F and pitched the starter

11.19.15 — Signs of vigorous fermentation activity

11.24.15 — After six days of primary, as fermentation began to slow visibly, we added half of our dry hop addition for a 3 day dry hop

11.27.15 — Transferred to secondary after 10 day primary and added the rest of our hops for an additional 5 day dry hop

12.02.15 — Kegged and began force carbonating the beer

12.09.15 — Took the first pull from the keg after a week, still quite cloudy but tasting good

Tasting Notes (poured off tap 12.22.15) 

Clear with a deep orange color, moderate head stand, and clingy lacing.  Massive juicy fruit notes of satsuma oranges, ripe mango and pineapple on the nose with underlying hints of pine and spicy alcohol.  Intense and full-bodied on the palate with the fruit melding with a hint of sweet maltiness.  Spicy-herbal notes of Sweet Woodruff arrive in the middle and dissolve into a dry finish full of sticky pine resin and booze.

Calculated OG: 1.091
Calculated FG: 1.015
Approx. ABV: 10.0%

HOP SLUDGE! American India Pale Ale

HOP SLUDGE! In A GlassIn May 2015, Gregory and I entered three different IPAs into the Greater Everett Brewers League (GEBL) IPA Bracket Challenge.  We brewed an English style IPA, an American style IPA and an American style rye IPA (this last with Johnny Bus Tickets).  Sadly, none of these beers placed in the competition (although the rye IPA was bumped out of its bracket in the last heat).

When we got our score sheets back from the judges, we noticed that each stated they thought our American IPA (which is a recipe we’ve been tweaking since Gregory first brewed it for a friend’s wedding) was a great example of an XPA (extra, or hoppy, pale ale); what they wanted was more bitterness.  So we went back to the drawing board, made some adjustments, added more hops to our bittering additions, and thus HOP SLUDGE! was born.

HOP SLUDGE! 02We jokingly named the beer while we were brewing it because the massive amounts of late addition hops created a sludge of hop particulate in the kettle, and subsequently took up about a fifth of the space in our carboy.  The beer crystallized the name itself when fermentation took off so quickly and aggressively that the rubber stopper and blow-off tube were shot out of the carboy and delicious, tropical-smelling wort metamorphosing into beer was showered across the basement floor.  Luckily I caught the problem shortly after fermentation started and was able to get everything cleaned, re-sanitised and proper before any bacteria could settle in.

HOP SLUDGE! 01I’m convinced this is the finest IPA we’ve made yet, but we’re already thinking of changes that can be made and new recipes entirely.  See our recipe and tasting notes below:

HOP SLUDGE! American IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.50
Anticipated OG: 1.067
Anticipated SRM: 8.0
Anticipated IBU: 67
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

81.48% — 11.00 Lbs. Great Western Full-Pint 2Row
07.41% — 1.00 Lbs. Carapils
07.41% — 1.00 Lbs. Crystal 40L
03.07% — 0.50 Lbs. Honey Malt

Hops

0.75 oz. Chinook (Pellet, 12.0% AA) @ 90 min. (first wort)
0.40 oz. Chinook (Pellet, 12.0% AA) @ 60 min.
0.75 oz. Amarillo (Pellet, 8.8% AA) @ 15 min.
0.50 oz. Citra (Pellet, 13.7% AA) @ 10 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 5 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 1 min.
1.00 oz. Chinook (Pellet, 12.0% AA) @ 1 min.
1.00 oz. Equinox (Pellet, 15.0% AA) @ 0 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 0 min.
2.00 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. El Dorado (Pellet, 16.0% AA) @ 0 min.
1.00 oz. Citra (Pellet, 13.7% AA) @ 6 days (dry hop)
0.50 oz. Equinox (Pellet, 15.0% AA) @ 6 days (dry hop)
0.50 oz. El Dorado (Pellet, 16.0% AA) @ 6 days (dry hop)
1.00 oz. Citra (Pellet, 13.7% AA) @ 5 days (dry hop)
0.50 oz. El Dorado (Pellet, 16.0% AA) @ 5 days (dry hop)
0.50 oz. Equinox (Pellet, 15.0% AA) @ 5 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.

Yeast

Imperial A01 House Yeast

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

Brewed on 11.05.15 with Gregory

11.05.15 — Chilled wort to 60F and pitched the ale yeast (no starter as ran out of time before brew day)

11.06.15 — Signs of vigorous fermentation activity (see description above)

11.09.15 — After four days of primary, as fermentation began to slow visibly, we added half of our dry hop addition for a 6 day dry hop

11.15.15 — Transferred to secondary after 10 day primary and added the rest of our hops for an additional 5 day dry hop

11.20.15 — Kegged and began force carbonating the beer

11.27.15 — Took the first pull from the keg after a week, still quite cloudy but tasting good

HOP SLUDGE! 03Tasting Notes — 12.14.15 (poured off tap)

Although much clearer than the first pull from the keg, it has remained a little hazy (probably due to the amount of late addition and dry hops we added without filtering afterwards).  Intense tropical fruitiness on the nose, bringing papaya and mango to mind, with notes of lush pink grapefruit, some honeyed malt sweetness, and a hint of resinous evergreen akin to fir or pine.  The palate follows the nose, but the tropical notes are more muted at first, allowing the Chinook’s earthy spiciness to shine through.  The resin and evergreen hit the sides of the tongue toward the finish and a crescendo of fruitiness briefly re-emerges right before the substantial herbal-spicy bitterness takes hold for a dry, lingering finale.

Calculated OG: 1.067
Calculated FG: 1.016
Approx. ABV: 6.7%

Altar of Light Summer Ale

Altar of LightI wanted to brew something light and refreshing for the long hot summer we’ve been experiencing here in Seattle, and I wanted to brew it on the longest day of the year: summer solstice.  Attempting to make something similar to Boulevard Brewing’s Ginger Lemon Radler without actually blending a beer with soda, I decided to add lemon flesh, lemon zest, coriander, and fresh ginger to an otherwise basic American wheat ale recipe I wrote.  I was originally going to sour it with wild bacteria that I’ve been culturing, but decided I would make a clean version first and sour a second batch if I liked the resulting beer.

Conflicts in scheduling presented themselves so I ended up missing the solstice by a day and brewed it on 22 June 2015.  The beer turned out well but I have some tweaks in mind for a future version, namely, less lemon zest, more ginger, and perhaps the addition of fresh lemon juice in secondary.

Altar of Light Summer Ale

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 11.10
Anticipated OG: 1.056
Anticipated SRM: 5.0
Anticipated IBU: 26.0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

36% — 4.00 Lbs. US 2-Row
34% — 3.80 Lbs. Wheat Malt
09% — 1.00 Lbs. Carapils
09% — 1.00 Lbs. Honey Malt
07% — 0.80 Lbs. White Wheat
4.5% — 0.50 Lbs. Flaked Wheat

Hops

1.00 oz. Mount Hood (Pellet, 6.5% AA) @ 45 min.
1.00 oz. Cascade (Pellet, 7.0% AA) @ 10 min.
1.00 oz. Amarillo (Pellet, 9.3% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.0% AA) @ 5 days (dry hop).

Extras

1.00 tsp Yeast Nutrient @ 10 min.
0.50 each Lemon Flesh @ 5 min.
1.00 tbs Coriander Seed @ 5 min.
0.85 oz. Lemon Zest @ 5 min.
1.35 oz. Lemon Zest @ 5 days (secondary).
2.00 oz. Fresh Ginger Tea @ 5 days (secondary).
1.00 oz. Fresh Ginger Root @ 5 days (secondary).

Yeast

Wyeast 1010 – American Wheat

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 153F

Notes

06.20.15 — Made a 1L starter with 1 Wyeast 1010 packet.  Brewtoad suggests 215 billion cells to ferment 5.5 gal.  Cold crashed and decanted morning of brew day.

Brewed on 06.22.15

06.22.15 — Chilled wort to 65F and pitched the American Wheat yeast

06.24.15 — Signs of vigorous fermentation activity

07.02.15 — Transferred into secondary after 10 day primary fermentation, added 2.00 oz. fresh ginger as a tea and 1.00 oz. chopped fresh ginger root

07.07.15 — Kegged most of batch and began carbonating; bottled 1 gallon with 1.20 oz. corn sugar for 3.5 volumes of CO2

Tasting Notes — 09. 06.15 (poured off tap)

I didn’t use any Whirfloc with this beer to maintain the classic cloudiness that wheat beer is renowned for.  Generous white fluffy head.  The lemon zest dominates the nose with light floral notes from the coriander melding nicely with the tropical and citrus, mango-like Azacca aromatics.  Subtle hints of ginger spice are present as well.  Palate follows the nose but I don’t get much ginger out of the beer.  Body is crisp and dry but not overly thin.  Lemon and wheat acidity linger on a long dry finish that has a wonderfully balanced bitterness.  If I let this beer sit on my tongue and warm in my mouth I get more of the lush lemon juice quality I want this beer to present (hence my idea to add some lemon juice in secondary in an attempt to capture that sensation).  Good summer beer.

Calculated OG: 1.047
Calculated FG: 1.004
Approx. ABV: 5.6%

Loomi Lime Leaf Sour Farmhouse Ale

Loomi & Lime LeavesThe loomi, also known as the black lime, is a sun-dried lime that is commonly used as a spice in Middle Eastern cooking.  Gregory had used them before in a beer and liked the results, so we decided to use them and lime leaves (we wanted makrut lime leaves, but had to settle with those found at Thriftway) for the second of our three Yeast Bay fermented ales.

For this beer we constructed a pretty basic saison recipe with minimal IBUs, and utilized The Yeast Bay’s Farmhouse Sour Ale blend which “contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii.”  In keeping with the citrus theme, we also decided to use a Yakima Valley Hops hop called Experimental Lemon Zest, and will add 0.50 oz. of fresh lemon zest with the dry hops five days out from kegging.

Loomi Lime Leaf Sour Farmhouse Ale

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 9.50
Anticipated OG: 1.048
Anticipated SRM: 3.0
Anticipated IBU: 15.0
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

63% – 6.00 Lbs. American 2-Row Pale Ale
21% – 2.00 Lbs. American Pilsner Malt
10% – 1.00 Lb. U.S. White Wheat
05% – 0.50 Lbs. Honey Malt

Hops

0.30 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 90 min (first wort).
0.70 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 0 min.
1.00 oz. Amarillo (Pellet, 9.3% AA) @ 5 days (dry hop)
1.00 oz. Citra (Pellet, 13.7 AA) @ 5 days (dry hop)
1.00 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 5 days (dry hop)

Extras

1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.
3.00 oz. Black Lime @ 0 min.
1.00 oz. Lime Leaves @ 0 min.
0.50 oz. Lemon Zest @ 5 days (secondary)

Yeast

The Yeast Bay – Farmhouse Sour Ale

Water Profile

Seattle
1.00 tsp Calcium Chloride
1.00 tsp Gypsum

Mash Schedule

Single Infusion – 60 min @ 154F

Notes

No starter on account of fresh yeast and the desire to keep the bugs in the blend at the manufacturer’s intended ratio.

Brewed on 03.25.15 with Gregory

03.25.15 — Chilled wort to 70F and pitched the Farmhouse Sour Ale blend

03.29.15 — Signs of moderate fermentation activity and put the carboy onto the brewbelt

04.05.15 — Took beer off of the brewbelt

05.29.15 — Tasted the beer to see if any acid had been produced per Yeast Bay’s description and decided to let the beer stay in primary for an extended period of time

09.20.15 — Kegged and began force carbonating the beer

Tasting Notes — 11.23.15 (Poured off tap)

Pours a clear pale golden color with a moderate head stand which laces thin.  Lots of lemon-lime citrus on the nose with a  hint of earth and sweet fresh lemon reminiscent of potpourri.  The citrus also dominates the palate, which is crisp and dry, with notes of tree bark and a suggestion of smoke surfacing in the middle from the loomi.  Never becoming very sour, this beer finishes with some lactic tartness, a round bitterness, and a lingering note of citrus.

Calculated OG: 1.046
Calculated FG: 1.007
Approx. ABV: 5.1%