Tuesday, August 29, 2017

Brew Days - Mixed Fermentation Saisons


Beers that contain saccharomyces, brettanomyces, pediococcus, and lactobacillus are easily my favorite type of beer to consume. The complexity that can be attained from using yeast and bacteria is truly amazing. Tart, funky, earthy, fruity, rustic, barnyard: these are just a few of the characteristics you can find in this style of beer. The intermingling of these aromas and flavors results in a truly unique, flavorful, and intricate liquid. It is because of this that my desert island beer is most certainly of the mixed fermentation variety ; every time you drink a mixed fermentation beer, you discover something new.

While I am in Rome for just short of a year I figured I have a unique opportunity to age mixed fermentation beer because they take on the order of 6 months to 3 years to fully mature. The primary goal of these beers is to emphasize the expression of the yeast and bacteria in the finished product. In order to do this, I have chosen to follow Michael Tonsmeire's advice from American Sour Beers to pitch both a fresh package of a sour yeast blend along with dregs from commercially available sour beer. This method improves the biodiversity in order to promote complexity. Also, per Mike's recommendation, the sour yeast blend and sour beer dregs were pitched in the primary at the same time as the saccharomyces to give them a head start.

Outside of microbe selection, I designed the beers to be in the ~ 5 to 6 % ABV range. This isn't exactly session strength but it's close. The lower alcohol also helps to reduce the stress on the younger microbes that are joining the party. I designed the grain bills to be somewhat similar to traditional lambic beer in the sense that they are around 65% malted barley and 35% of something that is not barley. This helps to provide varying types of food for the microbes to "chew" on. As for hops, I stuck with a simple bittering addition of around 10 IBU's with a lower alpha acid variety.

Glistening wort.

1. Traditional

Recipe Specifications:
Estimated O.G.: 1.046
Estimated F.G.: 1.005
Estimated ABV: 5.4%
Estimated IBU: 9
Estimated SRM: 3

Ingredients:
Brewing Liquor:
100% Reverse Osmosis
0.6 g CaCl2/gal finished beer
0.6 g CaSO4/gal finished beer
10% Phosphoric Acid to acidify liquor to ~5.6

Malt:
65.1% Pilsner Malt (Avangard)
14.0% Flaked Wheat (Briess)
14.0% Malted White Wheat (Briess)
4.7% Rice Hulls (used as a filter aid)
2.3% Acidulated (BestMalz) (used to reduce mash pH)

Hops:
0.1 oz. / gal finished beer Saphir @ 60 min

Yeast:
1 pkg Wyeast 3726 Farmhouse Ale in a 2 L Starter - 1 day stirred (split this in half for pitching)
1 pkg Wyeast Belgian Lambic Blend
Dregs Hill Farmstead Anna

Process:
Mash:
0.75 hrs @ 158 F

Batch Sparge:
5 mins @ 170 F

Boil:

75 mins
1 tsp Irish Moss @ 10 mins
1/2 tsp Wyeast Yeast Nutrient @ 10 mins

Cooling:
Cooled to ~75 F

Oxygenation:
0.5 min Pure O2

Fermentation:
Pitched 1 L Wyeast 3726 Farmhouse Ale Starter
Pitched Wyeast Belgian Lambic Blend
Pitched Dregs Hill Farmstead Anna
Fermented at ambient temperature (~70 F)

Post-Primary Fermentation:
0.2 oz / gal finished beer Medium Toast French Oak Cubes (boiled for 5 minutes with water and drained prior to addition)
Pitched Flood Pants Brewing "One" Culture (my first mixed fermentation beer)
Pitched "Star Boy" Culture from Brouwerij-Chugach

Desert island beer.

2. A Little Spelt

Recipe Specifications:
Estimated O.G.: 1.046
Estimated F.G.: 1.005
Estimated ABV: 5.4%
Estimated IBU: 9
Estimated SRM: 3

Ingredients:
Brewing Liquor:
100% Reverse Osmosis
0.6 g CaCl2/gal finished beer
0.6 g CaSO4/gal finished beer
10% Phosphoric Acid to acidify liquor to ~5.4

Malt:
63.6% Pilsner Malt (Avangard)
13.6% Flaked Wheat (Briess)
13.6% Malted Red Wheat (Briess)
4.5% Spelt Malt (BestMalz)
4.5% Rice Hulls (used as a filter aid)

Hops:
0.1 oz. / gal finished beer Saphir @ 60 min

Yeast:
1 pkg Bootleg Biology Saison Parfait in a 3 L Starter - 1 day stirred (split this in half for pitching)
1 pkg The Yeast Bay Melange Sour Blend
1 pkg The Yeast Bay Lochristi Brettanomyces Blend
Dregs Gueuzerie Tilquin Oude Quetsche Tilquin a L'Ancienne
Dregs Crooked Stave Vieille Artisanal Saison

Process:
Mash:
0.75 hrs @ 158 F

Batch Sparge:
5 mins @ 170 F

Boil:

75 mins
1 tsp Irish Moss @ 10 mins
1/2 tsp Wyeast Yeast Nutrient @ 10 mins

Cooling:
Cooled to ~75 F

Oxygenation:
0.5 min Pure O2

Fermentation:
Pitched 1.5 L Bootleg Biology Saison Parfait Starter
Pitched The Yeast Bay Melange Sour Blend
Pitched The Yeast Bay Lochristi Brettanomyces Blend
Pitched Dregs Gueuzerie Tilquin Oude Quetsche Tilquin a L'Ancienne
Pitched Dregs Crooked Stave Vieille Artisanal Saison
Controlling temperature at ambient temperature (~70 F)

Post-Primary Fermentation:
0.2 oz / gal finished beer Medium Toast French Oak Cubes (boiled for 5 minutes with water and drained prior to addition)
Pitched Flood Pants Brewing "One" Culture (my first mixed primary fermentation)
Pitched "Finch" Culture from Brouwerij-Chugach

Double brew day for 'A Little Spelt' and 'Oats.'

3. Oats

Recipe Specifications:
Estimated O.G.: 1.046
Estimated F.G.: 1.005
Estimated ABV: 5.4%
Estimated IBU: 9
Estimated SRM: 3

Ingredients:
Brewing Liquor:
100% Reverse Osmosis
0.6 g CaCl2/gal finished beer
0.6 g CaSO4/gal finished beer
10% Phosphoric Acid to acidify liquor to ~5.4

Malt:
63.6% Pilsner Malt (Avangard)
13.6% Flaked Oats (Briess)
13.6% Malted Red Wheat (Briess)
4.5% Oat Malt (Thomas Fawcett)
4.5% Rice Hulls (used as a filter aid)

Hops:
0.1 oz. / gal finished beer Saphir @ 60 min

Yeast:
1 pkg Bootleg Biology Saison Parfait in a 3 L Starter - 1 day stirred (split this in half for pitching)
1 pkg White Labs Belgian Sour Mix 1
1 pkg Bootleg Biology MTF Funkapolis Mega Blend
1 pkg The Yeast Bay Lochristi Brettanomyces Blend
Dregs Gueuzerie Tilquin Oude Quetsche Tilquin a L'Ancienne

Process:
Mash:
0.75 hrs @ 158 F

Batch Sparge:
5 mins @ 170 F

Boil:

75 mins
1 tsp Irish Moss @ 10 mins
1/2 tsp Wyeast Yeast Nutrient @ 10 mins

Cooling:
Cooled to ~75 F

Oxygenation:
0.5 min Pure O2

Fermentation:
Pitched 1.5 L Bootleg Biology Saison Parfait Starter
Pitched White Labs Belgian Sour Mix 1
Pitched Bootleg Biology MTF Funkapolis Mega Blend
Pitched The Yeast Bay Lochristi Brettanomyces Blend
Pitched Dregs Gueuzerie Tilquin Oude Quetsche Tilquin a L'Ancienne
Controlling temperature at ambient temperature (~70 F)

Post-Primary Fermentation:
0.2 oz / gal finished beer Medium Toast French Oak Cubes (boiled for 5 minutes with water and drained prior to addition)
Pitched Dregs from Mindful Ales "Winds and Turns"
Pitched Flood Pants Brewing "One" Culture (my first mixed primary fermentation)
Pitched Bootleg Biology The Mad Fermentationist Saison Blend

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