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 

Batch No. 39 - Down with Delbrueckii

Down with Delbrueckii

Brewed - October 15, 2011

Style - Berliner Weiss

Ingredients:

• 4.5 lbs. Weyermann Pilsner
• 4.5 lbs. White Wheat
• 2.0 lbs. Acidulated Malt

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus Delbrueckii (1 pack)

OG – 1.032
Primary – 168 days
Secondary - ??? days

Kegged - ???

FG - 1.005
Attenuation - 84%
ABV - 3.5%

Notes:

• Pretty much the same as the Scrizzel Berliner Weiss from January; upped the Acidulated Malt a bit and a slightly different decoction schedule

• Decoction Mash:
• 128° for 45 minutes
• Pull decoction (1.2 gals and approximately 3 lbs. grain) / boil for 10 mins
• Temp raised to 158° and rest for 30 minutes
• Pull decoction (0.7 gals) / bring to boil
• Temp raised to 166° and rest for 30 minutes
• Heat up and sparge at ~ 175° as normal

Treatment:

• Sour Dregs #1: Cascade Cuvee de Jongleur
• Sour Dregs #2: blend of dregs from a recent tasting (Jolly Pumpkin Perseguidor Batch #1 and Batch #5, Lost Abbey Sinner's 2010 and BFM Abbaye de Saint Bon-Chien Grand Cru 2008 Trousseau Barrel)
  

Oaked SODO'D Malt Liquor

May 18, 2011

After years of drunken discussions, the first ever series of "Bum Wine" malt liquor treatments is finally a reality.

5 gals of SODO'D Malt Liquor went untreated and is carbonating now. The remaining 5 gals was split for the two treatments.

Treatment #1: Cisco Blue Raspberry

Treatment #2: Wild Irish Rose

I took an oak spiral and soaked 1/2 of it in ~ 14 oz. of each wine for 5 days. I'll let them age for a week or two before carbonating.

Tasting notes in a few weeks. And be on the look out for a super limited bottle release of corked and caged 750's wrapped in paper bags.

Batch No. 31 - Story of the Ghost

Story of the Ghost Saison

Brewed - May 14, 2011

Style - Saison


Ingredients:

• 20.0 lbs. Weyermann Pilsner
  
• 4.0 lbs. White Wheat
• 2.0 lbs. Weyermann Vienna
  

• 1.0 oz. Hallertauer (90)
• 1.5 oz. East Kent Goldings (90)
• 1.0 oz. East Kent Goldings (45)
  

• Wyeast #3463 Forbidden Fruit (2 packs / 1500 ml starter)
  

OG – 1.070
Primary – 14 days
Secondary - 36 days

Kegged - July 6, 2011

FG - 1.010
Attenuation - 85.7%
ABV - 7.9%

Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 178°
• 90 min. boil
• Estimated OG was 1.078 and I measured at 1.070

• Inspiration for this beer came from one of my favorite breweries, Brasserie Fantome, which brews some of the world's best and most creative saisons.
  

Treatment:

• Will be adding some fruit juice during primary fermentation
  

Batch No. 30 - DD Seaport Stout

DD Seaport Stout

aka The Professor...aka Dr. Dan's Chocolate Stout




Brewed - April 15, 2011

Style - Sweet Stout

Ingredients:

• 16.0 lbs. American 2-Row
  
• 2.5 lbs. Chocolate
• 2.0 lbs. Flaked Oats
• 1.0 lbs. Crystal 75L
• 1.0 lbs. Carafa

• 2.00 oz. Cascade (60)
• 0.25 oz. Magnum (60)
• 0.75 oz. Magnum (30)
  

• Safale US-05 Ale Yeast (2 packs / no starter)
  

OG – 1.058
Primary – 22 days
Secondary - 9 days

Kegged - May 16, 2011

FG - 1.020
Attenuation - 65.5% (quite low)
ABV - 5%

Notes:

• Mash ~ 154° for 60 minutes
• Sparge ~ 175°
  
• Estimated OG was 1.068 and I measured at 1.058
• Original recipe called for 1.0 lbs. of Turbinado Sugar to be added into the boil (@ 60 min), but forgot (yea, another brewday brain freeze!!) until the boil was almost over; decided not to add at all
  

Treatment:

• Have 5 gals. kegged and it's tasting great
• On May 23rd I treated the remaining 5 gals. with a 2 vanilla beans and 1.5 oz. of chocolate extract to sweeten it up a bit

Batch No. 29 - SODO'D Malt Liquor

SODO'D Malt Liquor

Brewed - March 5, 2011

Style - Malt Liquor (no BJCP category...haha)


Ingredients:

• 16.0 lbs. American 6-Row
• 10.0 lbs. Flaked Corn
• 1.0 lbs. Crystal 20L
  
• 1.0 lbs. Carapils / Dextrine
• 1.0 lbs. Vienna
• 1.0 lbs. Rice Hulls
  

• 2.0 oz. Hallertauer (60)
• 1.0 oz. Hallertauer (30)

• Wyeast #2007 Pilsen Lager (2 packs / 1500 ml starter)
  

OG – 1.075
Primary – 41 days
Secondary - 31 days

Kegged - May 16, 2011

FG - 1.012
Attenuation - 84%
ABV - 8.25%

Notes:

• Mash at ~ 154° for 60 minutes
• Sparge at ~ 175°
• Estimated OG was 1.082 and I measured at 1.075
• Long, slow ferment; need to pitch more yeast, esp. with lagers
  

Treatments:

• Bum Wine anyone?
• 5 gals was untreated and the remaining 5 gals was split for treatments with oak spirals and two different Bum Wine's (big thanks to RiversideAK!!)
  
• Bum Wine #1: Cisco Blue Raspberry
  
• Bum Wine #2: Wild Irish Rose
• Photos and tasting panel to follow :)

Batch No. 28 - Scrizzel Berliner Weiss

Scrizzel Berliner Weiss

Brewed - February 19, 2011

Style - Berliner Weiss

Ingredients:

• 5.0 lbs. Weyermann Pilsner
  
• 5.0 lbs. White Wheat
• 1.0 lbs. Acidulated Malt
  

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus (1 pack / 1000 ml starter)
  

OG – 1.032
Primary – 77 days
Secondary - ??? days / transferred on May 7, 2011

Kegged - ???

FG - 1.003 (estimated)
Attenuation - 90.6% (estimated)
ABV - 3.8% (estimated)

Notes:

• Decoction Mash
• Step One: 133° for 60 minutes
• Step Two: 152° for 15 minutes
• Pull decoction / boil for 20 mins
• Temp raised to 166° and rest for 30 minutes
• Sparge at ~ 175°
• Estimated OG was 1.034 and I measured at 1.032
  

Treatment:

• Originally planned on using Wyeast #1338 European Ale a few days after the lacto to help it finish, but used sour beer dregs instead

• Sour Dregs #1: Bullfrog El Diablo Deluxe
  
• Sour Dregs #2: Cantillon 100% Lambic Bio
  

Batch No. 26 - Robust Porter

Rutherford the Brave

Brewed - January 15, 2011

Style - Robust Porter

Ingredients:

• 18.0 lbs. Marris Otter Pale
  
• 2.5 lbs. Chocolate
• 2.5 lbs. Crystal 120L
• 1.25 lbs. Carapils/Dextrine
• 0.25 lbs. Black Patent
  

• 1.5 oz. Nugget (60)
• 1.5 oz. Mt. Hood (20)
• 1.5 oz. Fuggle (20)
  
• 0.5 oz. Mt. Hood (1)
• 0.5 oz. Fuggle (1)
  

• Safale US-05 - 2 packs (no starter)
  

OG – 1.060
Primary – 15 days
Secondary - 29 days

Kegged - March 3, 2011

FG - 1.012
Attenuation - 80%
ABV - 6.3%

Notes:

• Mash at ~ 153° for 60 minutes
• Sparge at ~ 178°
• Estimated OG was 1.067 and I measured at 1.060
• Mt. Hood was a substitute for Crystal
• Fuggle was a substitute for Willamette

Treatment:

• Vanilla beans were added to 1/2 of the batch (5 gallons)
• Cut and scrapped the beans and soaked in 4 oz. Maker's Mark for 3 days
• Poured into secondary (glass) and aged for 26 days
• Transferred off beans into keg and carbonated