As the summer has heated, I pushed back trying my hand at brewing in lager styles. I had really enjoyed the yeast notes from WLP530 in a starter I made a while back, and wanted to brew something to showcase those. Decided on a fairly simple Saison.
Style: Belgian Saison
White Labs WLP530
Stats: SRM 5, IBUs 29, ABV 5.9% (Est. O.G. 1.058)
In hindsight, I really enjoyed the drinkability, but might opt to switch the base malt to a pilsner malt and mash a bit lower, also maybe adding some rye to the grist, the beer could stand to be a touch drier, it failed to really sizzle on the tongue, even when carbonated to fairly high levels. Next time!
Brewed an amber ale, this is maybe the 3rd iteration of this one. Nothing fancy, just trying to hone it in a bit more (note after drinking: this didn’t hone, not a bad beer, but not my favorite recipe…)
Young Americans III
Style: American Amber
0.25/2/Acid Malt (for mash pH)
Am. Ale yeast (US-05)
Stats: SRM 16, IBUs 35, ABV 6.5% (Est. O.G. 1.058, measured 1.058)
I like a good IPA as much as the next guy, but I feel as if I am perhaps unfairly critical of the style. Decided to brew something new to me, a honey wheat IPA. Seemed like a good summer beer.
Honey Wheat IPA
Style: American IPA
0.5/4.1/Acid Malt (for mash pH)
Am. Ale yeast (US-05)
Stats: SRM 5, IBUs 66, ABV 7.0% (Est. O.G. 1.062, measured 1.063)
4.5 Gallons strike @161, mashed 1 hour @149F. 4 gallons sparge water.
Decided that I wasn’t ready to let go of wintery beers, and brewed up a coffee stout. I’ve brewed several american stouts and oat stouts, but have never done anything with coffee before, and it seemed like a fitting evening beer for hanging out on a crisp spring evening. The recipe includes some oats for body, and plenty of dark roasted malts, as well as a fair kick of columbus for bitterness (though not too much…), I made a ripping big starter, probably bigger than necessary but I was a little unsure about the strength of the saved yeast I used, so aimed a bit bigger than typical.
1.25/9.1/Roasted Barley (breiss 300 SRM)
0.75/5.5/Chocolate Malt (Breiss 350 SRM)
Am. Ale yeast (1056)
Will keg onto cold-brewed coffee, maybe 3 oz in 20 oz water?
Stats: SRM 41.5, IBUs 44.5, ABV 6.8% (Est. O.G. 1.065, measured 1.063)
4.15.2015-prepared 1.3L starter w/ saved WY1056 vial, dropped vial into starter-should sanitize vials before trying to pitch(moron)
4.18.2015-morning brew day. Mashed in w/ 5.5 gallons strike (1.6 qt/lbs), heated 4 gallons sparge water, hit volume before mash ran dry. Mashed @152*, Rapid fermentation within 8hrs
Another english beer! This weekend, trying an ESB. I’ve had mixed luck with the style historically, from lackluster to really tasty, most notably a Challenger heavy ESB on the really tasty end. After some promising hop flavors from the brown I brewed two weeks ago, I figured I’d try out Target in an ESB.
Stats: SRM 11, IBUs 44, 5.4% ABV
Made 1.2L starter from saved WY1318 (London III)-4.2.15 (evening)
Mashed with 4.5 gallons, @152 F. ~3.9 gallons sparge water (6.5 gallons needed in kettle, plus 0.5 gallons loss to FB)
Approved brew listening:
Got after another brewing away day at a friend’s place. The target was another iteration of a belgian tripel, after a previous attempt that possessed pretty rough yeast character (Safebrew Abbaye ale probably won’t be my go-to for much of anything).
Took a pretty simple approach to the style, hoping to let the White labs 530 (abbey ale-I think from Westmalle) bring it’s yeast profile to the table. Brew was relatively painless once we got all the parts rounded up, here is a recipe:
Style: Belgian strong ale
1.0/6/White Corn Sugar
Stats: SRM 6, IBUs 33, 8.3% ABV
3.10.2015: prepared 1.4L started, 1.035 gravity (5.5 oz DME) w/ WLP530-Abbey ale, starter had some really interesting yeast notes, maybe pear-ish, complex. Aimed to compliment that with a little rye spice. Saved some of the starter and stepped it back up to save, ended up with 3 vials.
3.12.2015: Brewed, ended up a little short on volume, but after distilled water dilution, should have hit right about the intended 1.082 o.g.
3.27.2015: Bottled, tasted good going into the bottle, curious to see how it matures.
I’ve had reasonable success with the Westmalle abbey strain from Wyeast and White labs. Glad to have saved a pretty big dose of the stuff using a new method I’ve stumbled upon, I’m hoping to brew a moderately hoppy, yeast-heavy belgian small beer in the near future.
Citra Pale Ale
Style: Am. Pale Ale
8/68/Pale Brewers Malt
Stats: SRM 6, IBUs 39, 5.4% ABV
Pitched 1pkg us-05 dry yeast
Kegged 3.16.15, US-05 took much longer to drop bright than I recall, Probably won’t keep up with it. Need a new American strain to keep around…