Sunday, September 17, 2017

Emily Once Again...

This time around I lowered the gravity even more and took out the Columbus.  I get a strawberry sort of kiwi thing going on with Galaxy, a nice's an aromatic hop for sure.  The Columbus accentuated the beer but made the previous attempt pithy tasting.  No dryness from the hops here...just some fruity...citrus...bitterness.

You don't need to have a high abv beer to get the Double IPA effect.  If it's just a hop fix you can be done with a lower abv beer.  A soft, dry pale ale with big hop aroma and flavor....refreshing and really....really you can drink on it all night.

Emily Once Again...

2.5 Gallons
O.G. 1.046
F.G. 1.008

80% (4 lbs. 11.1 oz.) 2-Row
15% (14.1 oz.) White Wheat
5% (4.7 oz.) C20

Mash at 152 F for 60 min

.55 oz. Warrior @60 min for 60 IBUs
2.00 oz. Galaxy at 5 min

1.0 pkg. of Wyeast 1318 quick starter of 800ml of wort from the mash

3 oz. Galaxy in Primary

4.2 g. Gypsum
1.3 g. Calcium Chloride
.91 g. Epsom salt
.46 g. Table salt

1.70 ml. of Latic Acid for a mash ph of 5.25

Sunday, September 10, 2017

Saison with Mandarina Bavaria...


Brew day 6/17/17:

2.5 Gallons
O.G. 1.040
F.G. .980

60% (3lbs. 3.8oz.) White Wheat
20% (2 lbs. 2.5oz.) Pilsner
Mash at 148 F for 60 min

.30 oz. of Warrior @60 min for 30 IBUs

1.00 oz. of Mandarina Bavaria

800ml starter of Wyeast 3112 Brett Brux
800ml starter of OYL-500

7/16/17 Kegged on 3 light American oak spheres

8/8/17 Kegged on 3oz. sugar


The Brett character shows with a dusty, leathery and fruity combination. The Saison yeast contributes pepper and fruit. The oak is subtle and a vanilla like note comes through in the background.  The mouth feel is good at 3.0 volumes of carbonation...the pepper and bitterness linger a bit and then fade on the tongue and make this beer a drinker.

My original intent was to dry hop this with another 2 oz....but as it aged I just didn't think it needed it.  While I do get citrus types of flavors and aromas...that could just be the yeasts.  At 7.8% ABV I can say it's a drinker and the alcohol does not show in any unpleasant way.

This was the first time I've naturally carbonated in the keg.  Took longer than I thought to get to the right pressure.  I'd hook my spunding valve up about once a day to see where it was at.  At 2.5 weeks is was at the same pressure that it would need to be if force carbed.  Seemed to work fine with the added benefit of the Brett getting some more time to chew.

I could have left it conditioning longer to see where it would go or blending a bit of sour beer would be interesting...things to consider for the next Saison.