Sunday, May 8, 2016

Eisbock with Saflager S-189

This beer was somewhat planned, though I originally intended to brew it in a few weeks with the yeast cake from my recent Marzen. However, as I was brewing the Marzen, I realized that time really is of the essence.

I only had a couple weekends available for brewing before my son arrived!  With that in mind I had been brewing constantly and the logistical issues that two sets of lagers would throw into my fermentation chamber schedule was not worth it.  So instead of waiting until the yeast cake was ready, I decided to pony up for an extra few packs of lager yeast.

Originally I went to the LHBS with the intent of getting a couple packs of W34/70, but looking at the production date on the remaining packs I decided to instead go with a couple brand new packs of S-189.  This will let me test out this new dry lager strain and compare yeast profiles vs 34/70, though it does throw a kink into my fermentation temperature.  S-189 is 15-20C while 34/70 is 10 - 15C, so I'm running at the low and high end for each respective yeast.

For this beer I wanted something superbly malty, though not sweet.  To achieve this I used a very light hand with crystal malt, and only used 1/2lb to get some dark fruit and caramel flavors in the beer.  Additionally I decided to use another healthy portion of Kiln Amber malt to provide a toasty, lightly roasted flavor to the beer which should cut through some of the malt flavor and provide some balance.

I learned a lesson during this brew session, albeit one I had sort of planned for, just not enough I guess.  Now that I am using an electric element to brew it is absolutely imperative to keep many extra fuses on hand.  Normally I keep at least one on hand, however I somehow managed to blow 2 fuses this session! I ended up having to steal one from the boil side to take care of the HLT. I was really worried about what was going on, but I guess my backup fuse was a dud, because after the swap from the BK everything worked like a charm. Lesson of the day: keep at least a 6-pack of extra fuses on hand!!

I originally intended to Eis this beer, but now as I write this I am wavering.  I guess time will tell.......

Malt Bill
Amt (lbs)Type
13.5Munich II (Weyermann)
2.0Kiln Amber (Franco-Belges)
0.5Special B (Castle)
Amt (oz)TypeTime
0.75Magnum (15.5%)75
Mash Schedule
170F2.2qt/lb15min - vorlauf
YeastSaflager S189 x2 & rehydrated
77% effIBU32
7.5gal BoilFG

Tuesday, April 12, 2016

Märzen with Kiln Amber Malt

I was recently chewing on a bit of Franco-Belges Kiln Amber malt, and the flavor was absolutely amazing.  I knew right away I had to brew something up to highlight the great flavor of this malt.  Right around this same time I tapped a keg of Schwarzbier that a I brewed last spring (double batch) and the extended aging time (~8mos) has made this beer even better than it was early on.  This flavor epiphany has made me really want to brew up a few more lagers while the weather is still cold, so that come fall time I have some amazing well-aged lagers on tap for the holidays, but I digress....

What better way to showcase the toasty/nutty/light roast flavor of a malt like Kiln amber than a well aged lager!?!  The aging will smooth out the flavor and really let the lightly roasted  and toasty flavor come to the forefront.  The timing also seemed perfect (its March after all) to brew up my first Märzen.

One thing I did out of the ordinary was adjust the water profile a bit differently than I normally do.  This time I targeted a bit higher calcium, and tipped the chloride/sulfate ratio a bit more towards the chloride (1.6 Cl: 1 SO4) so this should be a fairly malty beer in the end.

Amber Märzen
Malt Bill
Amt (lbs)Type
9.0Vienna (Weyermann)
3.0Kiln Amber (Franco-Belges)
Amt (oz)TypeTime
0.50Magnum (15.5%)70
Mash Schedule
132F0.75qt/lb15 min
152F1.25qt/lb45 min
170F2.0qt/lb15min - vorlauf
YeastSaflager W34/70 - x2 & rehydrated
83% effIBU24
7gal BoilFG

Wednesday, March 23, 2016

Moszaccalype - Review

Appearance - Extremely dense white head that is at least 1 finger thick until the glass is empty (gotta love all those hop oils!), very clear golden color with orange highlights (sorry the pic is of an almost empty glass, I couldnt help myself!)

Aroma - Tropical fruit bomb! Tangerine, pineapple, some mango and candied fruit, with a finish of apricot and grapefruit. The aroma is out of this world awesome!

Taste - Just like the aroma huge candied fruit flavor (berry), tangerine, apricot and a hint of passion-fruit.  A nice malty backbone and an exceptionally smooth bitterness (back of tongue/throat) that does not linger and makes you beg for another drink.

Mouthfeel - Medium bodied with moderate carbonation. When I first started drinking this the carbonation was very low and the passion-fruit and tangerine flavors were amplified, now with a higher CO2 in there the beer displays more berry and apricot than before.

Drinkability - Halfway gone as I type this, this beer is awesome.  The only reason I have half the keg left is because I am babying it and only drinking it occasionally!

Brewday 1/3118/2062 - Recipe & Notes

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