Wednesday, August 26, 2015

Tasting Notes for My First Bière de Garde

On 5/31/15 I brewed my first attempt at a Bière de Garde.  I  developed the recipe you can find here by reading and researching the web and various books.  Very simple first attempt.  I used a yeast I hadn't used before and fermented it at cool ale temps.  I think my next attempt will be with a lager yeast.  After fermentation I moved it to cold storage for 6 weeks.  I kept it around 38-42F for the entire time.  After that I decided to keg it and see what the results were.

Stats:
ABV: 8.0%
SG:  1.065 or 15.9°P
FG:  1.004 or 1.03°P
Apparent Attenuation:  94%
Actual Attenuation:  77%



Appearance:  Really clear, dark amber color.  Nice carbonation streaming up the glass.  Pours with about two fingers of a white/off white head.  That settled out to a thin puck that hung around as a drank.  Really tight bubbles.  Really happy with the clarity.  Not something I thrive on but glad to see it.



Aroma:  Light caramel and toffee with just a slight hint of spice and hay.  More of a dead grass, earthy thing but, it's actually really clean smelling.

Flavor:  Right up front you get the caramel flavors.  Not too sweet but there is a touch of underlying sweetness.  It finishes with a some spice, almost cinnamon maybe?  It's dry but still has a bit of residual sweet flavors like burnt sugar in there.  I bet that's from the long boil.  Mouthfeel is medium, medium-light.  A bit of alcohol sweetness but it's not much at all.  No real warmth from the alcohol present.  

Overall:  Although I enjoy the beer and it's a very easy drinker for an 8% beer, I want a touch more of a wild factor to it.  I believe there had to be some form of brettanomyces in the Bière de Gardes of old.  Keeping those beers stored as long as they did as well as using the equipment they had in the farms of the day had to introduce some form of wild yeast and/or bacteria.  I'd like to introduce a bit of funk to it.  Either by blending some old beer or by adding brettanomyces to the primary fermentation.  I've never done a lager fermentation with brettanomyces (or a lager fermentation at that!) but I think I may experiment with that.  Pitch my lager yeast and the bretta at the same time then let the beer then condition on an oak spiral from a previous mixed fermentation.  I could then blend if needed or keg/bottle as is.

I'll have a good many more Bière de Garde posts.  I'm becoming quite obsessed with this style as well.  Thanks for reading!

Cheers!


Andrew "Gus" Addkison
gusaddkison@gmail.com
@aaddkison on Twitter
MDBC
on UnTappd:
Gus_13
on Instagram:
mdbc_saison

Saturday, August 22, 2015

Worth the Wait?

I've always heard the expression, "If it's good, it's worth the wait."  Well, that can apply to a lot of things.  It certainly can apply to brewing with specific styles of beer.  Some beers are fantastic when, grain to glass, they take a week or even less.  Pale ales, IPAs, and even some Berliner Weisse beers I've tasted were well done and took only seven days to brew then drink.  While there are many styles that have this quick turnaround, there is something said about a brew that has had time to develop either in the bottle or from a long fermentation.

I, by my own nature, am not a patient person.  If I know I'm waiting on something I can become frustrated or even frantically wanting time to pass by faster.  This is not something I'm proud of, mind you.  I've always associated it with my, never diagnosed, borderline OCD.  This is also a benefit in that, when I get into something, I TOTALLY get into it.  It's helped me learn tons about brewing and many other topics.  I will pour through a book in a matter of days and sometimes hours.  I'm constantly reading blogs (many of which are listed to the right), flipping through magazines, browsing forums, and looking through the internet for information regarding the process or history of different types of beer.  Most of this has been regarding Saison and Sour beer information.  Some of it is based on my other hobbies, comics and the Magic the Gathering card game.  For the most part, though, my obsession for a long time has been beer brewing.

Knowing all of this, you can see how it can be a struggle for me to brew anything that would take a while to see the profits from it.  I have developed a system to help me combat this.  Reading a few different blogs, I learned to brew different types of beer that I can keep on hand for blending.  I also brew beers that will take less time to finish so that I have something to do in between my long fermentation time batches.  In doing this, I'm still learning about the craft but I'm also pacing out batches that will stagger in their completion.  This keeps a steady supply of beer and keeps my mind constantly working.  Some of the entries on this blog will be those long wait beers and some will be the ones I finish in a few weeks.  I'll also try to do some write ups about my blending of both older beers as well as blending fresh beers.  Today's post is a beer that took just under a year to get where I wanted it.

On August 24, 2014 I decided to brew a Saison with Brettanomyces Brux.  I knew I wanted to make a beer that I could age for a little while and really get some of the bretta notes out of it.  Below is the recipe I decided on.

Recipe: Jolly Saison Brett Brux
Brewer: Gus
Asst Brewer: 
Style: Saison
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 4.75 gal
Estimated OG: 1.058 SG
Estimated Color: 4.5 SRM
Estimated IBU: 26.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt               Name                                     Type      #    %/IBU
8 lbs             Pilsner (2 Row) Ger (2.0 SRM)            Grain     1    65.3 %
2 lbs 10.0 oz     Wheat - White Malt (Briess) (2.3 SRM)    Grain     2    21.4 %
1 lbs             Munich Malt (9.0 SRM)                    Grain     3    8.2 %
10.0 oz           Acidulated (Weyermann) (1.8 SRM)         Grain     4    5.1 %
1.50 oz           Saaz [3.75 %] - Boil 60.0 min            Hop       5    16.7 IBUs
1.50 oz           Saaz [3.75 %] - Boil 20.0 min            Hop       6    10.1 IBUs
1.0 pkg           French Saison (Wyeast Labs #3711) [50.28 Yeast     7    -
1.0 pkg           Brettanomyces Bruxellensis (White Labs # Yeast     8    -


Mash Schedule: Saison Mash Schedule
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name              Description                             Step Temperat Step Time
Mash In           Add 18.51 qt of water at 163.2 F        150.0 F       75 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.53gal) of 168.0 F water
Notes: Added Dregs of Jolly Pumpkin Bam Biere when pitching other yeasts.
------


At the time I brewed this, I was using Wyeast 3711 a good bit.  It was working well for me and I wanted to try it with co-pitching a Brettanomyces strain.  3711 is so aggressive and attenuates so well on its own, I had no idea if it would leave much in the form of simple sugars for the bretta to chew on.  Brettanomyces is such an interesting little organism though.  It is capable of fermenting longer chains of sugars that the Saccharomyces may not be able to handle.  It is also able to metabolize other esters, particles and even dead Sacc cells.  I wanted to test that out with the brew.  During the brewing process I was drinking a Jolly Pumpkin Bam Biere, which is a fantastic Farmhouse Saison.  I decided I would add the dregs of this bottle as well to get a more complexity and maybe a bit of tartness to the brew.

A few weeks before the brew day, I mad a small 500ml starter of 1.040 wort with some DME to pitch the vial of White Labs WLP650 Brettanomyces Bruxellensis.  I wanted to create a larger population of bretta cells to pitch with the Smack Pack of 3711 French Saison yeast.  After the starter had spun a few days I removed it to sit the remaining 5 days at room temperature.  I was trying my best to keep the bretta from producing any acetic acid that would introduce harsh flavors to the beer.  I stepped up the starter one more time with a 1000ml of 1.040 wort made from DME.  I put the flask into the fridge so I would be able to decant the starter beer off before pitching.

Brew day I ground the grains and pulled the starter of bretta and the fresh Smack Pack out of the fridge and ruptured the starter in the Smack Pack.  Within an hour the pack had swelled perfectly.  I have been mashing most of my Saisons around 150-151F to leave a bit of complex chains of sugar for the bretta to eat.  Even doing this, most all of my beers are fermenting to 1.002 or 1.004.  Some, like this one, have even ended up fermenting completely dry at 1.000.  A 75 min mash followed by a sparge with 168F water gave me a boil volume of just under eight gallons and a pre-boil gravity of 1.045.

I boiled the wort for 90 minutes adding my hops at 90 and 20 minutes.  With 15 minutes left to go, I added one cap of yeast nutrient and placed my wort chiller in the kettle.  Cooling wort, in Mississippi during August, is quite the challenge.  My ground water was well into the mid 80s F by this time.  Even with using a pre-chiller and ice I was only able to get it down to 78F in a reasonable amount of time.  There I transferred just over five gallons of the wort to my six gallon Better Bottle.  The starting gravity was 1.059.  Just a little higher than I had intended.  I pitched the decanted starter of bretta and the swollen Smack Pack of 3711.  When I had poured all but about half an inch of the Bam Bier into my glass, I emptied the rest of the bottle into the carboy.  My fermenter was set to 68F and it rested there for three days.

I let the fermenter rise to 74F on it's own for two weeks and checked the gravity on 9-13-14.  By that time the beer had reached 1.008.

9-27-14:  The gravity had fallen to 1.004!  Maybe a touch less around 1.003 or so.  The fermenter smelled amazing and you could definitely pick out the additions the Jolly Pumpkin dregs had made.  I removed the carboy and placed it in the corner of my dining room covered to rest until I thought it was ready to bottle.  I didn't touch it for about six months.

I like to leave my beers in primary for the most part.  Some folks will rack to secondary for extended aging.

3-21-15:  The beer had a fantastic pellicle on the top.  I didn't disturb anything then.  I knew I would want to check the pH soon and do a flavor and aroma test.


Pellicle Porn!!!

5-27-15:  I took a sample to check the flavor/aroma and pH.  I didn't have my pH meter at the time of brewing this beer so I'm not sure what it was then.  At the time of this sample the beer had reached a pH of 3.53.  The flavors were really nice.  Tart, funky, notes of spice and a bit of hay and citrus notes.  Jolly Pumpkin dregs are amazing that they can take a beer with almost 30 IBUs and drop the pH that far!  The gravity was 1.002.



6-10-15:  Bottled the beer with 5.5oz of dextrose (corn sugar).

7-12-15:  Poured a bottle and while there is a decent amount of carbonation, no head lingers.  Still looking for a bit more carbonation.  Flavors are fantastic.  Super funky, tart and still the Saison spice and fruitiness shines through.  Can't wait to get good tasting notes from a fully carbonated bottle.

Tasting notes here.  (coming soon!)

Cheers!


Andrew "Gus" Addkison
gusaddkison@gmail.com
@aaddkison on Twitter
MDBC
on UnTappd:
Gus_13
on Instagram:
mdbc_saison

Friday, August 7, 2015

Four Grain Saison

I've been working on a house Saison that I can use for a lot of things including blending and fruiting.  I call it my "Kathleen" Saison.  The reason for the name will come later on.  This is basically a four grain Saison that has a bittering charge of hops.  The target is a round bitterness but mainly create a base to give the yeasts and maybe even bacteria room to shine.  I use base malt of Pale or Pilsner and any combination of specialty grains I have on hand.  Usually torrified wheat, Vienna, Munich and/or flaked grains.

On brew day I originally had planned for 7.5# of my base malt.  I pulled half a pound of it just to reduce the OG just a bit and get a little bit lower gravity.  I want a beer that is easy to drink, but I'm also not going for a session beer with this one.

I ran the grain through twice as last time I wasn't happy with my crush and my efficiency fell last time.

Recipe: Kathleen Saison 7-3-15
Brewer: Gus
Asst Brewer: 
Style: Saison
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 6.80 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 4.25 gal
Estimated OG: 1.056 SG  Actual OG: 1.054 SG
Estimated Color: 4.8 SRM
Estimated IBU: 19.5 IBUs
Brewhouse Efficiency: 70.50 %
Est Mash Efficiency: 84.0 %
Boil Time: 30 Minutes

Ingredients:
------------
Amt           Name                                 Type      #    %/IBU
7 lbs         Pale Ale (Dingemans) (3.3 SRM)       Grain     1    63.6 %
2 lbs         Vienna Malt (Briess) (3.5 SRM)       Grain     2    18.2 %
1 lbs         Oats, Flaked (1.0 SRM)               Grain     3    9.1 %
1 lbs         Wheat, Torrified (1.7 SRM)           Grain     4    9.1 %
1.00 oz       Aramis [8.00 %] - Boil 30.0 min      Hop       5    19.5 IBUs


Mash Schedule: Saison Mash Schedule
Total Grain Weight: 11 lbs
----------------------------
Name              Description                             Step Temperat Step Time
Mash In           Add 16.95 qt of water at 163.0 F        150.0 F       75 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.69gal) of 168.0 F water
Notes: Pitched my blend of 3726 and dregs of HF bottles that I had previously grown.
------

I'm trying out a new hop in this batch as well.  Aramis hops have a description of being herbal and spicy with hints of citrus.  This sounded perfect for a good mild bittering charge with nice flavor additives.  I wanted to give more room for the yeast to show, so I just used one addition at 30 min.

One of my favorite examples of American Saison.  I added the dregs of this bottle to my blend before I pitched.  Had to have a Saison to drink while brewing a Saison!

My pre-boil gravity was 1.048.  With it being that high, I decided to only boil for 30 minutes.  I'm hoping to not have any DMS off flavor by using the Pale Ale malt instead of my usual Pilsner.  I've switched to Pale Ale malt as it's kilned slightly longer and adds just a bit more color to the brew while also allowing for a shorter boil time than my previous 90 minutes with Pilsner malt.  Most of my boils from now on will be one hour.  Today was a little different.  I'll report back any off flavors if anything noticeable comes out.

Sparging

Hit a gravity (1.054) I was comfortable with after the 30 minute boil.  I still think I may want to lower it even more.  I'll see what the FG comes to at the end.  Most of my Saison brews tend to dry out fully around 1.002-1.004, so we will see.

Main batch with 3726 and HF dreg blend

I cooled the wort to 75F and transfered to the primary fermenter.  I had a little over a fourth of a gallon remaining so I decided to put it in a smaller glass carboy and pitch a vial of White Labs Brett Brux Trois Vrai.  I've been meaning to grow that vial anyway.  This will give a 100% Brett Vrai version of the beer.

I pitched a healthy starter of my 3726 and grown up HF dregs.  I kept 200ml back for blending with more Saison yeasts.  This stuff has been doing work for me lately!

Brett Brux Trois Vrai

I wanted to add some oak into the primary on this brew.  Not really to impart too much oak character, but to create an inoculation vessel.  I'll be able to pull the oak spiral from the fermenter and pitch it into other batches to keep the brettanomyces and other wild yeasts a home to live.  Hopefully this will help impart the same characteristics to my other Saison brews if I'm happy with how this one turns out.

Oak spiral being boiled to reduce what flavors it may introduce.

I took an American oak spiral, light toast, and boiled it for 10 minutes five times.  Each time I changed the water, discarding the oak tea I had created.  The last time the color of the water was only slightly tinted and the aroma had all but gone away.  I don't want to impart too much oak flavor to the brew.

All in all it was a pretty easy brew day.  When this has fermented to dryness I'll dry hop and package.  I'm hoping to keep this in a steady rotation and eventually have half on tap fresh and then bottle the other have for extended aging.

Updates:

7-4-15:  By 8:00AM this morning the fermenter had a 1-1.5" krausen going.  Vigorous action through the airlock.

7-8-15:  Krausen on the large batch had fallen down.  The small brett batch has picked up a krausen and has steady bubbles through the airlock.

7-10-15:  Took a sample to test the gravity.  Sitting at 1.012 as of right now.  Aroma is fantastic.  Flavors a bit muddled but there is still tons of yeast in suspension.

7-25-15:  Wow the flavors are coming on strong.  This is really tasty now.  I drank the entire sample I pulled.  Earthy, fruity and hints of spice.  Then a big of funky and even a smidge tart.  Gravity is still 1.010 but there is still activity even though a lot of the yeast has fallen out.  I'll set this to the side at room temp and let it dry out further!

8-1-15:  I could tell most of the yeast had fallen out of suspension so I took a gravity reading.  It is down to 1.004 where most of my beers tend to end up.  Really tasting great.  The tartness is more prevalent now.  I believe I'll dry hop and bottle in the next week as long as the gravity is stable.

8-3-15:  Dry hopped with 1oz of French Aramis.

8-10-15:  Bottled with 4.5oz of dextrose.  Gravity still showing 1.004.

I've decided to brew this again with the tweaked recipe and go heavier on the hops.  My current culture is getting the pH down quickly and even with almost 20 IBUs.  Will definitely take more testing (and drinking!)

Tasting notes can be found here.

Cheers!


Andrew "Gus" Addkison
gusaddkison@gmail.com
@aaddkison on Twitter
MDBC
on UnTappd:
Gus_13
on Instagram:
mdbc_saison