Batch No. 58 - Sticky Fingers Fresh Hop

Sticky Fingers Fresh Hop Ale

Brewed - September 22, 2012

Style - Fresh Hop Ale / American Pale Ale

Ingredients:

• 15.0 lbs. Gambrinus 2-Row
• 4.0 lbs. Maris Otter Pale
• 2.0 lbs. Munich Light
• 0.5 lbs. Crystal 20L
• 0.5 lbs. Crystal 40L
• 0.5 lbs.Victory
• ?? oz. Fresh Cascades

• 1.50 oz. Cascade (60)
• 1.00 oz. Centennial (60)
• 1.00 oz. Cascade (30)
• 0.50 oz. Centennial (30)
• ?? oz. Fresh Cascade (5)
• ?? oz. Fresh Cascade (0)
• ?? oz. TBD (dry hopped)

• Wyeast #1056 American Ale (2 packs / 1000 ml starter)

OG – 1.056
Primary – 10 days
Secondary - 13 days (dry hopped)

Kegged -October 15, 2012

FG - 1.010
Attenuation - 82.1%
ABV - 6.0%

Notes:

• "Fresh Hop" American Pale Ale brewed with fresh Cascade hops harvested the previous evening at Finn Hill Farms....thanks Bob!!!
• Inspired from the trip to Yakima for Hop School and my first fresh hop beer :)
• I didn't weigh the fresh hops, but after picking from the bine, my bucket was filled over the 4-gallon mark
• I added a few oz. or so into the mash with the bulk added at the 5 and 0 min mark of the boil; pellet hops added for bittering at the 60 and 30 min marks

 Trunk full of hops :)

 

Batch #51 - Saison de Soufflé Fleur

Saison de Soufflé Fleur

Brewed - May 5, 2012

Style - Saison

Ingredients:

• 27.0 lbs. Pilsner
• 5.0 lbs. Red Wheat
• 2.0 lbs. Munich Light
• 1.0 lbs. White Wheat

• Perle - 3.0 oz. (60)
• Saaz - 2.0 oz. (30)
• Dandelion Tea - 32.0 fluid oz. (1.1 oz. dry dandelion leaf tea)

• Wyeast #3711 French Saison (1200 ml starter / 3 packs)

OG –1.068
Primary – 13 days
Secondary - ?? days

Kegged - ??


FG - 1.005 
Attenuation - 92.7%
ABV - 8.2%


Notes:

• Collaboration brew with fellow homebrewing aficionado Bob Zormeir
• After trying Fantome Pissenlit years ago, I have long wanted to try to brew a dandelion saison; with NHC coming up, this was one the beers I wanted to finally get brewed 
• In this case, we brewed the beer together and each are trying a different method with the dandelions
• On the fly, we scaled up a recipe that Bob has worked up; I had never brewed a 15-gal batch on this system, so it was a learning process
• I didn't estimate the pre-boil runoff correctly and we ended up with 13.5 gallons and overshot the targeted OG
• Bob took ~ 5 gallons home with him and when fermentation slows, he will be adding a tea he made with fresh dandelion flowers and a different saison yeast (Wyeast #3724 Belgain Saison I think)
• I made up some strong dandelion tea an dumped ~ 32.0 liquid ounces into the fermenter before the transfer; ~ 5 gallons were transfer on top and I will be adding more tea depending on flavor, strength, etc.
• The remaining ~ 3.5 gallons will be fermented as is with no dandelions and hopefully will turn out to be a tasting wheat saison 
• We both plan on serving our saisons at the NHC Club Night and it will be interesting to taste the different results 
• Mash at 152° and 90 min boil
• Start the ferment ~ 72° 

Updates:

• Wyeast #3711 is a workhouse and this was down to 1.005 in 13 days
• On May 18th, I added ~ 40 oz. of dandelion tea to 4.5 gals of saison in one keg; I have ~ 3.5 gals in the other and will either leave as is as a base or will use some to blend into the dandelion keg depending on how it tastes in a few weeks