Sunday, March 11, 2018

Saison with Nelson...

Posts about Saison's with Nelson were popping up a couple years ago.  They were all attempts at or inspired by Prairie Artisan Ale's 'Merica.  This beer captured the minds of a few bloggers back then and never having had it, I recently attempted to brew something along those lines.

Pineapple, hay, mango, citrus, funk, leather, pepper, mineral...these all fit in the glass.  To me it's complex, clean, and refreshing.  The oak brings some vanilla aroma and a dryness from the tannins?  This could be the element that could be too much.  Still, it's a personal favorite.

Influenced by the blogs I've followed, this beer means something to me.  I'm learning patience...layers, surprises, and shit...that foam's like a pillow!  It leans towards the fruity but the funk and spice are there and the minerality, that's what gets me.  It's a back note that pops up after having a sip but not too late to be an aftertaste.  Now...where can I put barrels? 

Saison with Nelson

2.5 Gallons
O.G. 1.035
F.G.  0.998

60% White Wheat
40% Pilsner
Mash at 152 F for 60 min

.40 oz. Nelson Sauvin @60 min for 30 IBUs

2.00 oz. Neslon Sauvin for 10 min at 170 degrees

Belgian Saison (Wyeast 3724) quick starter with wort from the mash 800ml
Fermented at 85-90 degrees until done at 1.00
Cooled to 73 and pitched decanted Brett Brux (Wyeast 3112) starter along with 3 light French oak spheres

2 oz. Nelson Sauvin in primary for five days before kegging

5 gallons RO water
4.47 g. Gypsum
1.36 g. Calcium Chloride
.97 g. Epsom Salt
.50 g Salt  

For a profile of:
Ca: 73.8/ Mg: 5/ Na: 10.3/ Cl: 50.2/ SO4: 150.2/ HCO: 0

.74 ml Lactic Acid For @ 5.3ph

Sugar primed for 3.0 volumes and left to carb for 3 weeks in the keg.
Took about 3 months total...start to finish.

Posts of note:
Meek Brewing Co.: Brewing a Prairie Artisan Ales 'Merica clone

Ales Of The Riverwards: Jah-rod: Prairie Artisan Ales 'Merica Clone

The Mad Fermentationist: Saison 'Merican - Hoppy Funk

Thursday, March 1, 2018

Mosiac Once Again....w/Salt doesn't taste like a pretzel.

While messing with a second version of the stout I previously posted about, this whole salt thing had me intrigued enough to try it in an IPA.  I've tried leaning on the calcium chloride for a few hoppy beers, but never thought to add salt until reading the, "Isolated Yeast (Tree House): How to Identify and Characterize?" thread on Homebrewtalk.  Some guys have talked of this on there.

What I think salt brought to this beer?  It rounded out the mouthfeel of this beer; helped to accentuate the earthier flavors of Mosaic and the sweetness of the beer.  It provided a full mouthfeel.  While an improvement, the sweetness is overpowering.  There's some balance that needs to happen here...but the fullness this water profile brings is something I want to maintain.

Overall, I prefer the previous versions of this beer.  One thing that struck me was the aroma is really inviting.  The hops are berry like with a touch of dank and the wheat comes through so soft reminding me of some sort of creamsicle.  But I never wanted a beer that tasted like a creamsicle.  Maybe some magnesium chloride to get that bitterness a little harsher or reduce the salt or balance a little more towards sulfate?

Mosaic Once Again w/Salt

2.5 Gallons
O.G. 1.055
F.G. 1.011

75% (5 lbs. 4 oz.) 2-Row
20% (1 lb. 6.4 oz) White Wheat
5% ( 5.6 oz.) C20
Mash at 152 F for 60 min

.50 oz. Magnum @60 min for 55.4 IBUs
.6 g. Whirlfloc at @5 min.

2.00 oz. Mosaic for 10 min at 170°

Wyeast 1318 2nd generation 400ml

3 oz. Mosaic on day 4

4.86 gallons RO water
1.65 g. Gypsum  
3.04 g. Salt

For a profile of:
Ca: 20/ Mg: 0/ Na: 65/ Cl: 100/ SO4: 50/ HCO: 0

32.59 ml Phosphoric Acid For @ 5.3ph