Tuesday, October 7, 2014

100% Lacto Fermented Ale

I originally got the idea for this "beer" when I read a forum post about the Wyeast VSS releases for the summer.  The Lacto strain apparently can not only produce lactic acid, but ethanol as well!

This beer has been fermenting now for quite awhile now (>2mos) so some of the ins and outs of the brewday have escaped me.  However the general gist of the grist was that I wanted to make something rather light, but highlighting the maltier and biscuitier flavor that vienna malt provides.

Originally I was planning on adding peaches/apricots to this beer, but I was slow (read lazy) and peach/apricot season came and past.  I still have a lot of frozen peaches that I could use, but I'm looking more forward to a peach cobbler in January that I am a peach beer in October! When I was originally planning this recipe, and with the original peach theme in mind I had decided to hop with multihead hops, which are supposed to have a peachy flavor/aroma.  Now without the peaches/apricots I'm not sure where to go.

I still think that I would like to add some fruit to this beer but I don't want to overwhelm the multihead hops. I am a bit torn, as I have a 10# bag of raspberries I saved from this year, I just haven't decided if I want to put them in the beer and lose some of the hop character or even what the base beer tastes like.  A normal solution would be to split the batch, but I've been too busy with work and a new baby to have the energy to do something like that, at this point though I think this beer might be coming around in early spring of next year, so who knows what I'll add.......

100% Lacto Sour Peach?
Malt Bill
Amt (lbs)Type
7.0Vienna (Weyermann)
1.0Caramel Wheat
Amt (oz)TypeTime
1.0Multihead (2.5%)60
2.0Multihead (2.5%)0
TBDMultihead (2.5%)
Mash Schedule
170F2.0qt/lb15min - vorlauf
YeastLactobacillus Brevis WY5223 (2x Packs x 1L starter)
84% effIBU8
7gal BoilFG

Wednesday, September 3, 2014

Pumpkin Porter - Review

Sorry no Pic for this beer. This was a review I forgot about and I lost the pics when I moved

Appearance - Black with ruby highlights when held to the light, off-white slightly tan very dense head

Aroma - Cinnamon, allspice, chocolate, and a wisp of coffee

Taste - Chocolately and coffee-like, cinnamon and allspice round out the flavor with sublte hints of ginger and clove.  It would be a very solid porter without the spices, only a slight hint of roastiness in the finish.

Mouthfeel - Extremely silky and smooth, medium-low carbonation which accentuates this

Drinkability - Decent drinker, as usual though I would probably far prefer this beer without the spices.  The saigon cinnamon has a very different flavor once it goes through fermentation than it does beforehand, but is very nice either way.

Brewday 10/18/2012 - Recipe & Notes
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
3.0Einkorn berries
Amt (oz)TypeTime
3.25Fuggles (4.2%)60
2.0Serebrianka (2.3%)10
2.0Serebrianka (2.3%)0
Mash Schedule
151F0.8 qt/lb60
170F2.0qt/lb15min - vorlauf
YeastBelgian Ardennes WY3522 (3L starter)
11 galOG1047
90% effIBU26
13.5gal BoilFG

Subscribe via email

Enter your email address:

Delivered by FeedBurner

Search This Blog



Related Posts with Thumbnails