Thursday, June 30, 2011

Rhubarb Saison FTW

I finally got down to brewing up some more beer. I was spurred on by the latest issue of BYO. There is a new yeast out. It is amazing. I haven't even finished a beer with it and I am already drooling. White Labs 670 - American Farmhouse Ale - is a Saison yeast with a surprise. It's spiked with Brettanomyces. I made a yeast starter on this bad boy and the yeast starter beer was awesome! Just Light DME and yeast - and I was loving it! I can't wait to see what it can do for a proper beer.
Just to make things interesting, I went down to my parent's house and picked a couple pounds of rhubarb to kick up the tartness. I'm pretty sure this will be a noble experiment.

Rhubarb Saison
Style: Saison OG: 1.043
Type: All Grain FG: 1.009
ABV: 4.45 %
IBU's: 23.24
Efficiency: 85 % Boil Size: 11.19 Gal
Color: 3.9 SRM Batch Size: 10.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 5 days @ 72.0°F
Secondary 7 days @ 69.0°F
Bottle/Keg 4 days @ 48.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
14.25 lbs 84.60 % Gambrinus Pilsener Malt 60 mins 1.037
1.75 lbs 10.39 % Gambrinus Wheat Malt 60 mins 1.037
13.50 ozs 5.01 % Briess CaraVienne 20L 60 mins 1.034
Amount IBU's Name Time AA %
1.00 ozs 8.41 Goldings 60 mins 4.40
1.00 ozs 9.74 Williamette 60 mins 5.10
1.00 ozs 5.09 Goldings 20 mins 4.40
Amount Name Laboratory / ID
1.00 pkg American Farmhouse Ale Wyeast Labs 0670
Amount Name Time Stage
2.00 lb Rhubarb Primary
Mash Profile
Light Body Infusion 60 min @ 152.0°F
Add 26.95 qt ( 1.60 qt/lb ) water @ 166.8°F
Mashout 1 min @ 170.0°F
Heat to 170.0°F over 9 mins
Batch Sparge 27.16 qt of 170.0°F water over 20 mins
Amount Type Beer Temp CO2 Vols
15.3 psi Force Carbonation 48.0°F 2.40
Notes (07/27/2011)
I've had the Rhubarb Saison on tap for about a week now. It's a deliciously refreshing, sweet n' tart beer that I am really in love with. The yeast gives just a nice solid hint of sour, the rhubarb kicks in it's signature taste (and I swear a bit of a strawberry flavor as well), but none of it is overwhelming in any way. In fact, they whole thing can taste like a budmillercoors if you're not thinking too carefully about it (it did end up at 1.004 after all).
I can't wait to try some variation on this - maybe with some roasted grains for a dark/sour/rhubarb crazy. Mmm. I'll throw in the 10 pie cherries my tree has waiting for me as well.

Saturday, May 7, 2011

The Brewery is Finally Operational!

My dad is up at Overlake Hospital right now. I took my brand new iPod Mega (I refuse to call e product by its trade name...) up to show off. He snapped the picture here and said "this is how I fell right now."
Anyway, it has been over 6 months since the last brew, so I finally unpacked the rest of the brewing equipment and am making some beer. In honor of dad's recent surgery - we get Twisted Intestines Ale. Here's the recipe:
Based off of Nightengale's Honey Ale
Style: Kolsch
Type: All Grain Calories: 206
Rating: 4.0 Efficiency: 85 %
IBU's: 17.52 Boil Size: 11.19 Gal
Color: 5.4 SRM Batch Size: 10.00 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 05/07/2011
OG: 1.063 1.061
FG: 1.016 -
ABV: 6.16 % - %
Serve Date: 05/28/2011 / /
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 7 days @ 68.0°F 05/07/2011 05/07/2011
Bottle/Keg 14 days @ 54.0°F 05/14/2011 -
Grains & Adjuncts
Amount Percentage Name Gravity Color
10.40 lbs 53.61 % Pale Malt (2 Row) US 1.036 2.0
1.40 lbs 7.22 % Honey Malt 1.037 25.0
1.60 lbs 8.25 % White Wheat Malt 1.040 2.4
6.00 lbs 30.93 % Honey 1.035 1.0
Amount IBU's Name Time AA %
2.00 ozs 17.52 Cascade 54 mins 5.50
Amount Name Laboratory / ID
1.0 pkg Kolsch Yeast Wyeast Labs 2565
Mash Profile
Medium Body Infusion In 80 min @ 154.0°F
Add 16.75 qt ( 1.25 qt/lb ) water @ 171.9°F
Sparge 35.57 qt of 170.0°F water over 60 mins
The water was at 172 deg. When I dumped the grain in, it settled out to about 159. 5 degrees too high. Added cold water to get to 156. Version: 1.440
The boil is at 30 minutes, I'm wrapping up pretty early today, pretty awesome considering I had to give everything a good scrub before I used any of it.

Sunday, March 20, 2011

The Big Move

It's been a few months since the last post. It turns out that having your own house is a lot of work...who knew? But the brewery is finally taking shape. I plan to do the Inaugural 610 brew this coming week. I haven't decided what it will be yet, but most likely it will be in the porter/stout region - because those are the beers I have been craving lately. I've gotten my all time favorite beer, Angel's Share, a couple of times in the last month (which is awesome!) and that really makes me want to produce a complex and flavorful chocolate/coffee/grainy beer with infinite complexities. But I don't want an imperial either, but more of a sessionable beer. We'll see what I come up with.
Once there is a little more order, I will post some pictures of the new brew space. But for now, I am off to drink some beer.