Saturday, August 16, 2014

Einkorn Table Beer

Seems like every time I post recently I always say its been too long and I'm gonna pick up the pace.  I must admit though its tricky to find want to spend the little bit of free time I have (when the baby is asleep) writing up a blog post.  More often than not I just want to veg out......  Still though I somehow find the time and energy to brew - something about the end product makes that veg time a bit nicer :) So while I haven't posted in quite a while I have managed to sneak in a few brew sessions.  The first one of which was an old standby that I seem to continually tweak, a table bier!

Ive wanted to try using einkorn for a while in a table beer, but until recently I was unable to source it.  Luckily
I found a local source in the Pac NW that grows both einkorn and emmer!  I wont go too far into the history of Einkorn but it is a very old grain, and there is anecdotal evidence that it maybe be OK for people who are sensitive to gluten.

History aside, it looks very different from modern wheat berries (left side of pic).  The einkorn is much more seed like and in my opinion has more of a rustic, heartier grainy flavor than your typical wheat berry.  I am excited to see how the flavor of this beer turns out, all of my other table beer experiments with alternative grains have turned out wonderfully (amaranth, millet, rye).

Einkorn Biere de Table
Malt Bill
Amt (lbs)Type
13.0Vienna
3.0Einkorn berries
Hops
Amt (oz)TypeTime
3.25Fuggles (4.2%)60
2.0Serebrianka (2.3%)10
2.0Serebrianka (2.3%)0
Mash Schedule
TempRatioTime
151F0.8 qt/lb60
170F2.0qt/lb15min - vorlauf
YeastBelgian Ardennes WY3522 (3L starter)
Stats
11 galOG1047
90% effIBU26
13.5gal BoilFG



Saturday, July 5, 2014

Tripel Double - Split batch Tripel, Half Brett, Half "Clean"

Brewing a golden strong has been on my to do list for a while now.  In fact,my to do list is getting pretty long and looking at it is getting kind of overwhelming!  When I was getting ready for this brew I knew that I wanted to do a few beers with a fairly similar profile, but with moderate amounts of differences between them.  I generally do very few high ABV beers, so while I was preparing starters/etc I decide to compromise on a two of the batches and knock them both out at once.

My original intention was to do two beers
  1. A Belgian Strong, fermented with 1388 to emphasize the pear esters, possibly using pear juice, and a small amount of Nelson Sauvin hops late in the boil or at flame out
  2. A Pils based malt bill, Brett Trois or Sherry flor, pear juice, vanilla, almond liqueur, French Oak?
After thinking about the best way to approach doing both of these beers in a single go I decide to go with a Pilsner base using fuggles for bittering, and adding sugar to both to help dry them out, but adding it post-boil to use different types in each batch.  I also skipped the Nelson for the time being, I plan on tasting the Brett version to see how it tastes prior to bottling, and if the flavors mesh I will dry hop with 0.5oz.

For the sugar additions I wanted to use something flavorful in the "clean" batch and something neutral in the Brett batch (wanted to make sure nothing overshadowed the pear juice addition).  For the "clean" batch I went with coconut palm sugar, which has an amazing depth of flavor and is quite dark (see pic); while in the brett version I went with plain old table sugar.  Each of these beers has been fermenting now for about a week at 65F in my chest freezer.  I also ended up having about 2.5gal of extra wort with a slightly lower OG that I added about 24oz of Marionberry Jam.  The jam is just about the best I have ever tried, lots of blackberry flavor, with hints of blueberry and uses more fruit and less sugar than most.  From what I'm told is seems to be regionally available in the early part of the year and then quickly disappears.

Tripel Double
Malt Bill
Amt (lbs)Type
18.0Pilsner
0.5
0.5
Coconut Palm Sugar - "Clean" half
Table sugar - Brett half
TBDPear Juice Syrup - Brett Half
Hops
Amt (oz)TypeTime
3.0Fuggles (4.2%)60
Mash Schedule
TempRatioTime
151F0.83qt/lb60
170F2qt/lb15min - vorlauf
YeastBelgian Strong Ale WY1388 (2L Starter)
Brett Trois WL644 (400mL yeast cake)
Stats
6.5galOG1087*
79% eff**IBU26
7.5gal BoilFG-
Notes: * - OG prior to adding pear juice syrup, ** - efficiency was much higher if you take the extra 2.5gal into account (94%), Pear juice syrup will be added once primary fermentation has died down; vanilla, almond liqueur(homemade), and/or oak will be added at a later date and the post will be updated to reflect the amounts used



Monday, June 9, 2014

Dunkelweizen Redux

Not much to say about this beer.  It is basically a redo of one I did last year that I really liked a lot.  The only difference is that I decided to take the OG up a bit. In hindsight writing about it Im not sure that I like the idea of that as much as I did when I brewed it. Only time will tell if this beer will have the great balance that the previous one did.

One thing I have noticed on the past two wheat beers  Ive done is that my efficiency dropped a bit on both.  Now I don't do many wheat beers (malted at least) so it may be that I'm not crushing the wheat malt quite as finely as I need to get my efficiency up where I like it (high 80's).

When I use unmalted wheat, and well, really any unmalted grain I tend to grind it to flour.  I guess my question to those malted wheat beer aficionados out there is, how fine do you grind you wheat malt? And are you getting a different efficiency with those types of beers than you normally do?? Its more of a curiosity to me than anything else.


Dunkelweizen Redux
Malt Bill
Amt (lbs)Type
5.75Vienna (Weyermann)
5.75Pale Wheat (Weyermann)
1.0Caramunich
3.0 ozCarafa II
Hops
Amt (oz)TypeTime
3.0Hallertau Mittelfrueh (3.3%)60
Mash Schedule
TempRatioTime
151F0.87qt/lb60
170F2.0qt/lb15min - vorlauf
YeastGerman Wheat WY 3333 (750mL starter)
Stats
6.25galOG1060
79% effIBU18
7.25gal BoilFG



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