Summer Saison

I haven’t brewed a saison yet this year so I wanted to brew a fairly simply, dry, low ABV saison for warmer weather. My fermentation chamber is also full, so I wanted to brew a beer that could ferment at warmer temps. This is a fairly simple recipe where I think the Vienna malt and EKG hops will shine. Sticking fairly traditional here with malt/hop selections but will dry hop for a little something extra. Haven’t used Imperial’s Rustic strain. I guess it’s the Wyeast Farmhouse yeast which is fairly popular. I’ve had great luck with French Saison yeast but looking to change it up this time.

OG – 1.050
FG – 1.010
ABV – 5.3%
IBU – 30
SRM – 3.3

German Pils – 4lbs.
Belgian Pils – 2.5 lbs.
Vienna – 1.5 lbs
Flaked Wheat – 1 lbs
Dextrose – 8 oz. @ end

Magnum (11.8%) – 0.5 oz. @ 60
EKG – 1 oz. @ 15
EKG – 2 oz. @ end
EKG – 2 oz @ Dry Hop (5 days)

Imperial B-56 Rustic – 1L starter

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American Wheat (Hallertau Blanc)

This weekend I’m going to brew up a low alcohol American Wheat beer that I think will pair well with Hallertau Blanc hops. I did a hoppy belgian table beer earlier this year with Blanc and Jester hops. Wasn’t impressed at all but I think the Belgian Wit yeast does a lot to downplay the hop character. That’s the only thing I could conclude with how heavily I hopped it. I think an American wheat beer might let the hops shine through more and with the description of Hallertau Blanc hops, I think this is a good style to showcase them.

OG – 1.047
FG – 1.012
ABV – 4.5%
IBU – 27.7
SRM – 3.7

White Wheat malt – 4.5 lbs.
2-Row – 3.5 lbs.
Flaked Wheat – 1 lbs.
Rice Hulls – 8 oz.

Magnum (11.8%) – 0.25 oz. @ 60
Hallertau Blan (5.4%) – 1 oz. @ 15
Hallertau Blanc (5.4%) – 2 oz. @ 5
Hallertau Blanc (5.4%) – 4 oz. @ End (20 minute hop stand)
Hallertau Blanc (5.4%) – 5 oz. @ Dry Hop (5 days)

White Labs WLP320-American Hefeweizen Ale – 1L starter

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NE Pale (Centennial, Mosaic, El Dorado)

I was set to brew another version of the NE IPA with Nelson, Galaxy and Citra hops but realized I was out of DME to make a yeast starter with the London III! So with just a smack pack in hand, I decided to go small! I also took out the wheat flour and lowered the percentage of wheat/oats considerably to see if i could still get the same level of haze.

OG – 1.053
FG – 1.014
ABV – 5.2%
IBU – 20
SRM – 3.8

2-Row Malt – 8.5 lbs.
White Wheat – 1 lb.
Flaked Oats – 1 lb.

Magnum – 0.5 oz. @ 60
Centennial – 1 oz. @ End (30 minute hop stand)
Mosaic – 1 oz. @ End (30 minute hop stand)
El Dorado – 1 oz. @ End (30 minute hop stand)
Centennial – 1 oz. @ dry hop (day 3 of fermentation)
El Dorado – 1 oz. @ dry hop (day 3 of fermentation)
Mosaic – 1 oz. @ dry hop (day 3 of fermentation)
Centennial – 0.5 oz. @ dry hop (for 5 days when fermentation finished)
El Dorado – 0.5 oz. @ dry hop (for 5 days when fermentation finished)
Mosaic – 0.5 oz. @ dry hop (for 5 days when fermentation finished)

Wyeast 1318-London Ale III

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Kolsch

It’s been several years since I’ve brewed a Kolsch and the last time I don’t think I had my temperature control dialed in which makes this a really tough beer to make well. I plan on fermenting this @ 60 degrees and then doing a diacetyl rest @ 65-68. The tettnang hops I have are only a year old, but the AA are really low. I’ve adjusted by using more, but I hope it works out okay. Kolsch is a great spring-summer transition beer. I haven’t cared for the Wyeast Kolsch yeast. I’ve heard many commercial brewers use the German Ale yeast instead with great results which is what Imperial Kaiser is. I will fine with gelatin as this yeast tends to not floc out well. Cheers!

OG – 1.045
FG – 1.012
ABV – 4.4%
IBU – 26
SRM – 2.6

German Pils (Best) – 8 lbs. (91.4%)
German Wheat – 8 oz. (5.7%)
German Vienna – 4 oz. (2.9%)

90 minute boil
Magnum (11.8%) – 0.4 oz. @ 60
German Tettnang (1.3%) – 3.00 oz. @ 20

Imperial Kaiser yeast

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Soul Glo IPA 3

The last hazy NE IPA with Nelson, Galaxy and Citra came out perfectly. I’m not sure what I would change on it. The yeast, the early first dry hop, the amount of oats and wheat, all work out incredibly well. I would love to remake the same beer, however Nelson Sauvin hops are impossible to source right now so we’re gonna switch out the hops for some newish varietals and see what happens. The only thing I’m going to change is the ABV. Gonna come down a bit from 7.5% to about 6.3% (roughly) depending on how the efficiency goes tomorrow. I’m not anticipating this will be as tropical and juicy as the last one partially because the AA levels are a little lower for these hops (besides Equinox). I think it will be a good variant on the original Soul Glo IPA’s.

OG – 1.057
FG – 1.011
ABV – 6.2%
IBU – 38
SRM – 4

2-Row – 7.25 lbs (61.7%)
White Wheat – 2.25 lbs. (19.1%)
Flaked Oats – 1.75 lbs. (14.9%)

Magnum – 1 oz. @ 60
Mandarina Bavaria – 2 oz. @ end (25 minute hop stand)
Hull Melon – 2 oz. @ end (25 minute hop stand)
Equinox – 1 oz. @ end (25 minute hop stand)
Mandarina Bavaria – 1 oz. @ dry hop 1 (after 3 days)
Hull Melon – 1 oz. @ dry hop 1 (after 3 days)
Equinox – 0.5 oz. @ dry hop 1 (after 3 days)
Mandarina Bavaria – 1 oz. @ dry hop 2
Hull Melon – 1 oz. @ dry hop 2
Equinox – 0.5 oz. @ dry hop 2

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Spring Training Pale

As we begin to enter into slightly longer days and spring training is in full swing, it’s time to start making some spring transition beers to celebrate this great time of year. My two favorite pales right now are Melvin Hubert MPA and Barley Brown’s Handtruck. Both light on the malt body and heavy on the hop flavor and aroma, these are ideal pales in my mind. Maybe because they’re more like IPA’s with slightly lower alcohol. Can’t lose with the Simcoe, Mosaic, Citra combo.

Cheers to spring!

OG – 1.054
FG – 1.012
ABV – 5.4%
IBU – 42
SRM – 6.3

2-Row – 8.5 lbs.
White Wheat Malt – 1 lbs.
Munich – 12 oz.
Caramel 30 – 8 oz.

Magnum – 0.50 oz. @ 60
Citra – – 0.5 oz. @ 10
Mosaic – 0.5 oz. @ 10
Citra – 0.5 oz. @ 5
Mosaic – 0.5 oz. @ 5
Mosaic – 2.00 oz. @ End (25 minute whirlpool)
Citra – 2.00 oz. @ End (25 minute whirlpool)
Simcoe – 1.25 oz. @ End (25 minute whirlpool)
Mosaic – 2.00 oz. @ Dry Hop
Citra – 2.00 oz. @ Dry Hop
Simcoe – 1.25 oz. @ Dry Hop

Imperial A-07 Flagship

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Hipster Patersbier

I saw an ad a few weeks ago from Allagash for a “hoppy table beer” and that got my mind going. I love low-alcohol beers like Belgian table beers and English Milds and it’s a perfect idea for spring time so I drafted a recipe using some new hop varieties that I have in the freezer. Going for a punchy, piney hop character with a dry and spicy Belgian finish.

I’ve been brewing fairly simple beers for a while. Not trying to do anything fancy or that creative, just make solid beers. Simple is usually better when you want to make a beer you enjoy! But it’s my birthday so I’m gonna get a little crazy. And by crazy I just mean using combinations of things I’ve never used. It’s really unknown how these hops will mesh with each other or this particular yeast. Time will tell!

OG – 1.042
FG – 1.011
ABV – 4.2%
IBU – 22
SRM – 3.3

German Pils – 4.75 lbs.
Red wheat – 2.5 lbs.
Oats – 1 lbs.

Magnum – 0.25 @ 60
UK Jester – 0.75 oz. @ 20
Hallertau Blanc – 2 oz. @ end (25 minute hopstand)
UK Jester – 1 oz. @ end (25 minute hopstand)
Chinook – 0.5 oz. @ end (25 minute hopstand

Hallertau Blanc – 2 oz. @ dry hop
UK Jester – 1 oz. @ dry hop
Chinook – 0.5 oz. @ dry hop

Wyeast 3944-Belgian Witbier

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