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Archive for May, 2010

Just Brewed: Dark Heather Saison

30 May

This recipe was designed to mimic New Belgium’s Dark Heather Saison. It is essentially a saison with added dark grains and spices (black pepper, cardamom, and heather tips). The results is—at least in the New Belgium version—a light bodied, drinkable beer with hints of chocolate and a spicy, peppery finish. This is much darker than a traditional saison, hence the name. Click here for the detailed recipe.

Batch Size: 6.00 gal

Boil Size: 8.63 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.53 %
0.75 lb Munich Malt (9.0 SRM) Grain 5.88 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 5.88 %
0.50 lb Carafa II (412.0 SRM) Grain 3.92 %
0.13 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 1.02 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.02 %
1.80 oz Saaz [4.00 %] (60 min) Hops 26.9 IBU
1.00 oz Saaz [4.00 %] (0 min) Hops -
1.00 tsp Black Peppercorn (measured after coarse grind) (Boil 5.0 min) Misc
1.00 tsp Cardamom Seeds (measured before grind) (Boil 5.0 min) Misc
1.00 oz Heather Tips (Boil 5.0 min) Misc
1.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 11.76 %
2 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
Beer Profile

Est Original Gravity: 1.062 SG

Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.44 % Actual Alcohol by Vol: 6.79 %
Bitterness: 26.9 IBU Calories: 265 cal/pint
Est Color: 21.1 SRM Color:

Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 11.26 lb
Sparge Water: 6.86 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 157.7 F 147.0 F
10 min Mash Out Heat to 168.0 F over 15 min 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

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After mixing the spices together, I noticed that each had a somewhat peppery aroma, which should play well together. The cardamom had the most intense character, but since the recipe uses very little, it should not be overpowering.

The brew procedure was a single infusion mash at 147° F for 1.5 hours. I was using a PID controller for the first time and have yet to work out some of the kinks. It ended up overshooting the temp by about 5 degrees. I had to add some ice to get the temp down quickly. I realized later that I should have gone through the “auto-tune” procedure on the PID which would have kept it from overshooting the temp. I’ll figure out the auto-tune piece for the next brew.

I tasted the wort post-boil and it was very sweet, but I could definitely taste the character of the spaces in the finish. I’m looking forward to tasting how this ferments.

Fermentation started quickly (in about 4 hours) and is going strong at 69° F.

History of Saison

Saison doesn’t have quite the storied past of styles like bock or porter. Its humble birth occurred in the farm houses of Wallonia, Belgium. Saison was the beer brewed by households for their own consumption. This style brewed by the French speaking people in southern Belgium shares a lot of similarities with the Bière de Garde style of France. Originally this was a seasonal beer brewed in spring to last through summer and into autumn. Therefore is had to be durable and refreshing – a tall order for ales brewed in the days before refrigeration.

Update 6/01:

Fermentation is nearly 50% completed. Tasted a sample and it is, of course, still very sweet. The spice character is very strong at this point, but I think this is probably due to the sugars still in the beer. Fermentation has slowed significantly but still steady.

http://www.newbelgium.com/beer/dark-heather-saison
 
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Just Brewed: Haas Wit

02 May

This beer was inspired by Hoegaarden, brewed in Belgium. It was brewed with 44% flaked wheat and 10% flaked oats. Corriander, fresh zest from farmers market oranges, and dried chamomile flowers were added near the end of the boil to create zesty aromatics in the finished beer. The result is a light bodied, refreshing, highly drinkable beer. Get the detailed recipe here.

Batch Size: 6.00 gal
Boil Size: 8.63 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.21 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.09 %
5.00 lb Wheat, Flaked (1.6 SRM) Grain 42.09 %
1.13 lb Oats, Flaked (1.0 SRM) Grain 9.51 %
0.25 lb Munich Malt (9.0 SRM) Grain 2.10 %
1.35 oz Hallertauer [4.00 %] (60 min) Hops 20.1 IBU
1.00 gm Chamomile Flowers (Dried) (Boil 5.0 min) Misc
1.00 tbsp Flour (white) (Boil 5.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
11.00 gm Coriander Seed (Crushed) (Boil 5.0 min) Misc
43.00 gm Orange Citrus (Zest) (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.13 % Actual Alcohol by Vol: 5.34 %
Bitterness: 20.1 IBU Calories: 214 cal/pint
Est Color: 3.6 SRM Color:

Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 11.88 lb
Sparge Water: 6.93 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
Single Infusion, Light Body
Step Time Name Description Step Temp
15 min Mash In Add 15.00 qt of water at 129.5 F 122.0 F
60 min Rest Heat to 154.0 F over 15 min 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

The History of Witbier

Witbier, white beer, (French: la bière blanche), or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium, although there are also examples in the Netherlands and elsewhere. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were not brewed with hops, but instead flavoured and preserved with a blend of spices and other plants.

At one point Witbier almost vanished completely from the landscape. Its origins date back to the Brabant region east of Brussels in Belgium in the 1500s, where wheat beer had been brewed for hundreds of years. By the 1950s, it had all but disappeared, due to wars, the big movement towards lagers, and breweries being bought and sold or closing down altogether. In 1966, a man named Pierre Celis, one of the greatest and most influential minds in the history of modern brewing, established the De Kluis Brewery, next to his house in Hoegaarden. He made a beer that the town had once been known for, and the road to recovery was being paved.

Witbier Characteristics

A moderate sweetness with light notes of honey or vanilla and spicy, fragrant wheat aromatics will be the nose that is an earmark of these beers. They’re very pale straw to very light gold in color, with a cloudiness from starch haze and yeast and a dense, white, mousy head with lacing that should be present until the last sip. Witbier has an incredibly flavorful, refreshing sweetness combined with a zesty, orange-citrusy fruitiness. Herbal, spicy flavors from the coriander will be ever present, but should not dominate the flavor of the beer. Like Hefeweizen, hop bitterness is low to medium-low. They’re medium-light to medium bodied with a smoothness and light creaminess from the unmalted wheat and occasional oats, with a dry, tart finish.

 
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