Saturday, March 26, 2011

Rye Harvest Ale - Review

Appearance: Slightly hazy golden orange, dense two finger white head with some serious staying power, its there till half the glass is gone and leaves dense tight lacing along the sides of the glass

Aroma: Sweet bready aroma, Marris Otter shines through very strongly, lots of earthy hoppiness from all the late EKG's

Taste: Starts off very smooth and malt forward, very neutral yeast profile that lets the malt flavors really shine. The beer is very bready with a hint of spiciness from the rye (it always reminds me of calvados) it finishes with a very balanced, yet aggressive bitterness, that lingers on the palate for a long time after your finish your drink

Mouthfeel: Extremely full body, all that rye really did give it a nice slickness, beers with Marris Otter are generally fairly full feeling but you can really tell the contribution from the rye here. I kept the carbonation really low, almost cask like and it really pairs well with the thickness of the beer

Drinkability: Sessionable, its a touch higher than most of my beers I would consider drinking several of but the flavors really meld well together, that and I really love bitters

Overall: A really good sessionable bitter, the beer definitely highlights the best characteristics of rye but has a lot of depth from using Marris Otter as a base. Definitely a beer I will brew again


Sunday, March 20, 2011

What the Funk? - Finally a Review......


Ive been drinking this for awhile now, and never realized I hadn't reviewed it. The beer has changed quite a bit since it was brewed, which I didn't realize until writing this up that it was brewed almost 2yrs ago to the day! I'm going to try and catch up on a lot of the beers I haven't reviewed (recipe page reformatting really opened my eyes)

Appearance: A slightly hazy golden orange, single finger head that quickly dissipates leaving moderate amounts of lacing.

Aroma: A subdued maltiness, hints of vanilla, oak and leather, you really have to get up next to it though to pick up much, when it was younger it had a huge dark berry aroma

Taste: Malty, with just a hint of tartness. Mustiness and leather fill your palate mid-drink, but are rounded out by a hint of spice and brett funk in the finish. When young this beer had a huge dark berry flavor, there is but a small wisp of it now if your really looking

Mouthfeel: Nice slick mouthfeel, carbonation is a touch low but works well with the full body, it is very spritzy though as you swallow

Drinkability: An interesting beer, not an everyday drinker, and not something I would pair with just any dinner or food, as Im not sure what kind of flavors would play off whats in the beer. It is something that I like to drink before or while cooking though, as really piques my appetite

Overall: I
wish I could offer more of a description of it as a whole, there are many flavors in the beer that Im really having a hard time describing. Its interesting how much of the berry flavor has faded as the beer has aged, I think if I were do to it again I would add a much larger amount of reduced wine to the beer, and I would do it at a bit farther into the bulk aging

Monday, March 14, 2011

Amaranth Belgian Table Beer

Ive recently been playing catch up with my brewing. The hot summer months here in AZ are coming up quickly and I need to build up my stash of homebrew for the summer. This summer I think I'm going to build up a stock of almost only Belgian ales.

My last attempt at a Belgian Table beer turned out fantastically. Generally when a recipe is as good as that one was I don't mess around with it too much, but I had a few questions from people looking to brew their own and I really think that yeast profile really lets the grain flavors shine through. So I had been thinking of alternative grains that might work well in the beer, and a couple Ive been wanting to brew with recently have been Amaranth and Quinoa.

Ive been eating quite a bit of both lately, and I really thought that the nutty flavor of Amaranth in particular would lend itself well to this type of beer. I googled around trying to find out if anyone else out there had used Amaranth in homebrew, but I didn't have much luck past finding a few references to chicha, or to it being banned by the conquistadors due to its ritualistic use in sacrifices.

Now I wasn't sure what to make of its gravity contribution, so I did some back of the envelope calculations and came up with Amaranth having roughly 30pts/lb/gal, due to its starch content relative to wheat and barley. Amazingly this seemed to work out extremely well, and I hit my numbers exactly post-boil. To prepare the grain for using in the brew, I soaked it in water and boiled if for about 20min. The seed starts out with a whitish color, when its done all the seeds will be translucent. Then I added it to the mash as usual; I did think about blending it so it was smoother, as I was a bit worried about getting the starches out of the tiny seeds but everything seemed to work out well enough. When I use it again though I think I will grind it up first.

For the rest of the recipe I stuck to the basics from the last attempt. A balance of pilsner to get to my desired gravity, and lots of European hops late in the boil. I did knock the IBU's down a notch for this one, but I did that so I could really focus on the flavor contributions to the beer from the amaranth.

Amaranth Belgian Table Beer
Malt Bill
Amt (lbs)Type
7.0Pilsner
1.0Amaranth (Boiled)
Hops
Amt (oz)TypeTime
0.75Mt Rainier (6.8%)60
1.00EKGs (4.5%)10
1.50EKGs (4.5%)KO
Mash Schedule
TempRatioTime
150F1qt/lb60
170F2qt/lb15min - vorlauf
YeastArdennes WY3522 - 1.2L Starter
Stats
5.5galOG1041
80% effIBU24
7gal BoilFG-


Wednesday, March 9, 2011

Blending and Fruiting Lambics - My Technique

Over that past year or so there seems to have been much more interest in Funky and Sour beers, both on the homebrew and commercial level. This has actually been quite a boon for me, as its gotten much easier to get my hands on all types of sours and the bugs they contain. Personally I feel that quite a few of the attempts out there have not been very successful, including many homebrewed versions Ive tried. I feel that one area that could really improve these beers is blending. Ive always been an advocate of blending beers, especially sours, to achieve desired flavors and aroma. I really think that this is where a lot of the homebrewed examples Ive tried have fallen short.

In the beers that Ive tried from other homebrewers, they are typically bottling a single batch straight; This is often done because until relatively recently there wasn't much interest in brewing sours, at least not by a large number of brewers. Many of the people who had tried, were often worried about cross-contamination or didn't want to tie up carboys for too long without knowing how good the beer could be, so only one batch was brewed.

I think that a lot of the hesitation about brewing wild beers is that supposedly they are so unpredictable that you just never know what your gonna get; I tend to disagree with that. When pitching dregs from bottles or using a WY/WL culture you pretty much know what your gonna get. Granted there is batch to batch variation, as there should be!, but there's a general range of flavors to expect. Batch to batch variation is present even in "clean" beers but it is often overlooked.

In my experiences with homebrewed sours there have been three fairly distinct types of flavor profiles. I should add that these three profiles are from WY/WL cultures or dregs from bottles.
  1. Bright Clean flavor,Citrusy, almost a lemon-like flavor, light body and mouthfeel with slight to no acetic acid
  2. Earthy, funky with hints of stone-fruit, tends to be less sour than #1 but not always
  3. Strongly phenolic, or strongly acetic
The first two types really hit all the flavors that I really enjoy in sour or funky beers. Occasionally a beer that fits one of those types (1 or 2) is exceptional and it can be bottled without blending, this is the exception rather than the rule however. Within each of the flavor types there is some amount of variation. For instance, a beer can be very strongly acidic and only hint at citrus, this type of beer could probably benefit from blending to cut the acidity and possibly add some additional flavor complexity. Of the three listed flavor profiles, #3 alone is one that I try to limit for the most part, although it is necessary to have at least a small amount on hand to blend into other beers. If you've never blended before, it can be surprising how adding some strongly acidic beer(3) to a fruit beer/softer sour can dramatically effect the flavor profile.

This is my general approach to blending sours

1. Tasting Early On.........
    After about 6-8mos or so I taste the beers to see which of the 3 flavor profiles it is starting to lean towards. At this point the beers can be slightly tart, mildly acidic or infrequently extremely sour. In my process this is generally where I decide what I want to do with the beer; whether it will continue as is or if it will get fruit
    The beers that I add fruit to are often of a middling character and do not display the clear bright character that I look for in a straight sour, I also tend to prefer to add fruit to beers that display a bit softer acid character at this stage, as the fruit can add substantial acidity to the beer
    Of the three flavor profiles I only add fruit to the first two, I generally try to avoid the third profile, and in my experience Ive only had this profile happen when using untested bottle dregs (something I'll talk about in another post) Of the other two profiles different fruits work better than others and I generally stick to the list below. These are all the fruit types Ive used to this point, so it is not by any means a definitive list.
    Not much should be done to the beer at this point. This step is mainly for planning ahead, especially if you plan on adding fruit. It important to get any fruit at the peak of ripeness for the best flavor. By getting a feel about your beer a few months ahead of when you make the final decision will allow you get find and save a lot fruit. If you decide not to add the fruit, its always great to make a pie or cobbler!!
2. Tasting and Deciding What to Do....
    After ~1yr or so, I taste the beers to see how they are coming along, and from this flavor profile I can usually figure out how to proceed. Generally around this same time, I also brew up a 1045ish blonde ale with low hopping rates, a low mash temp and a neutral high attenuating yeast.
    Often my beers are more sour than I like, but Ive built up a pretty potent culture with all the re-pitchings Ive done over the years, so I rely on the blonde ale to blend in to soften the acidic character of the beers.

    If the beers are a bit too acidic, but otherwise the flavor profile is good I move on to step 3, if they lack acidity I move to step 4
3. Initial Blending - Beers that are too sour.......
    For any of the beers that are too acidic I take some of the finished blonde ale and blend into the carboy, depending on the acidity I will add anywhere from 4-6qts of blonde ale into the beer. After adding the fresh beer to the carboy I like to let the resulting blend sit and ferment at least another month or so, then I taste again and add more blonde ale if its needed. Generally I don't need to do more than 2 blendings to achieve a desired acidity level. My approach here however is to achieve the desired acidity level in the beer before a final blending for overall flavor. This blending approach works just as well for the fruit beers as for straight lambics/Reds or other sours. I go this route to minimize the number of variables as I blend. I know that it is repeated, at least for Gueuze, that its blended to taste and then bottled using 1,2, and 3yr old beer.
4. Fruiting and Blending Beers that really aren't Sour Enough......
    Its not often that I have a beer that gets to a year without a significant amount of acidity, but a large part of that is related to starting with a strong souring culture and ensuring adequate food for the bugs. Too often people will ferment out first with a clean ale yeast and then add a souring culture, and IMHO this just isn't a very good way to start a sour beer, especially with a fresh smack pack of bugs.

    Occasionally though a beer either slips by and I need to find a good use. What Ive done in the past with these beers is to either add some of the fruits in the list above for beers that lack acidity. The fruit in the list provides a substantial addition of sugar for the bacteria, and will add quite a bit of acidity of its own. Rhubarb in particular seems to add considerably sourness to a beer that builds with time. Every time Ive used it there is visible bacterial growth, and the beer goes through a thick/sick period before dropping bright, and there is next to no flavor from the rhubarb. Strawberries are similar, but add a pinkish hue and an extremely subtle berry flavor.

    There are two other options to increase the acidity of a beer that isn't sour enough. You can add lactic acid to taste, which is pretty easy, but in my experiences with it, the flavor usually is a bit one-dimensional and lacking overall. The other is to blend in extremely sour beer. Having a small bit of a very acidic beer around is a good idea, and is a very good thing to have around even when brewing "clean" fruit beers. Now to make something like this takes a bit of planning and forethought, but when brewing sours there's always plenty of time!
    To start a beer like this, when tasting a batch around the 6mos mark, I split off about 1-2gal of a ~6mos beer. To this beer I add extra maltodextrin and a bit of malt extract to feed the bugs and get them to work a bit harder, to speed things along if your in a hurry you can also warm the beers to around 75-80F adding just the maltodextrin and you will have an extremely sour beer in about 2 months (this is actually pretty easy to do during the summer months just about anywhere - and is good timing as I like to brew/bottle sours during the cooler months of fall)
    My experiences with beers fermented warmer like this is that they tend to be very acidic and generally lack funky flavors, occasionally they have a strange graininess in the finish, but many of the sours I brew have this when they are young, and with a bit of aging this fades.

    You can then take this extremely acidic beer and blend to taste into the beer that lacks acidity, it also works with otherwise non-sour beers although if you do this and bottle I recommend stabilizing with campden prior to blending. I also suggest allowing the beer to sit at least another month prior to bottling to allow flavors to meld and to make sure the beer wont attenuate any more, this also allows you to repeat the process should the beer still be too bland or if its actually now too acidic.
5. Final Blending and Bottling......
    The final step for blending is to take small portions of each beer you plan to blend. Thoroughly taste each beer and write down what it is you like in each. Now looking at what you liked in each individual beer decide what aspects you really want to feature in your finished blended beer. This is the critical step, as often I find that people do not really know what they want and then blend in a sort of willy-nilly way and end up with a beer that isn't something they really wanted. I would pick one, or two at most, aspects that you really like from all the beers that you would like to emphasize. Then using the other flavors pick another to round of the flavor and the remainder should play a minor role.
    I suggest taking small portions of each beer and blending (slowly) in a glass. I generally start with the blandest of all the beers and add in each of the others until you achieve each of the goals you had when starting out. As I said earlier I generally try for the most part, to keep the acidity in the same ballpark for all of the batches I use to blend; this helps me to keep the number of variables affecting the final flavor to a more manageable number. Its surprising how adding acid to a softer beer can bring out all kinds of flavors, not all of which are what you wanted. However, if your blending a sour base with a malty clean beer the mix of the flavors is pretty straightforward and predictable from each of the beers going into the mix.

    Remember to take very small sips (just enough to taste) this is so your each of your drinks do not have much affect the volume enough to throw off the ratios you're writing down. You might need to do several mixes the first few times you blend until it comes a bit more natural. Also remember that once the beer is carbonated the acid profile will be a bit more forward, as CO2 adds its own bite to the beer, so when in doubt I would suggest blending to just a touch less sour than you would otherwise like.
Friday, March 4, 2011

Kentucky Common - Sour Worted in a Corny Keg

Ive kinda been sitting on trying this technique out for a while now. I originally read about the idea in a thread discussing sour beers, I think Berliners to be exact. ChrisKennedy came up with the idea of sour mashing in a corny purged with CO2 to eliminate some of the vomit/garbage smells that come from sour mashing. By eliminating the O2, the thought is that the resulting beer will be much cleaner. Now I didn't do exactly as Chris said, instead of mashing in the keg I sour worted in the keg; by that I mean I mashed and sparged as usual and then added the wort to the keg still hot, tossed in a bit of acid malt and sealed it up.

I was hoping to minimize having to deal with transferring the mash out of the corny, and well it was a while since I had read his idea, and somehow when I went to do it I just didn't think about actually mashing in the keg......Brain farts happen I guess

I had sat on the idea for sometime because I just couldn't think of what kinda beer I would use it on. It had to be something smaller because if it didn't work I wouldn't be out much. That's when I came across a list of beers I had made that I wanted to brew for the summer and one really jumped out at me, a Kentucky Common.

A Kentucky common is basically a cream ale with a bit of dark malt for some color that is nicely tangy. I cant say Ive ever had a commercial version but I haven't really heard about one either. Ive only seem a couple other homebrewers out there that have tried the beer, and a few vague references in the Walhenius handbook. In my head though I imagine something fairly light with a nice corn sweetness backed up by a hint of sour and roast. To me that sounds like a wonderful summer beer.

My basic recipe involve a good portion of flaked corn, with a bit caramunich for added sweetness and color and just a touch of carafa III. I ended up using more caramunich that I would normally as I really only wanted the slightest hint of roast and I think using any more carafa than I did would be too much and it would clash with the acid in the beer.

To accomplish the sour worting I immersed the filled and purged corny keg in an old LME barrel filled with water. I then added a fish tank heater and a small circulating pump that kept the water at 90F. I would've like a bit higher but that was as high as the heater would go. Over the course of the 48hr souring it held the temp there amazingly well. After souring I blew off the pressure and boiled as usual. I do have to say I was a bit disappointed as there was still a strong vomit smell, although not as bad as Ive had before. Thinking about it I'm guess that I picked up a good bit of oxygen during all the transfers during sparging and finally adding to the keg. If I do it again I think I'll try mashing in the keg to see how that works differently.

The beer is currently fermenting away, hopefully purging any last bit of those vomit smells out of the beer........

Kentucky Common
Malt Bill
Amt (lbs)Type
6.25Pilsner
2.0Flaked Corn
1.0Caramunich
1.5ozCarafa III
Hops
Amt (oz)TypeTime
0.6Mt Rainier (6.8%)60
Mash Schedule
TempRatioTime
151F1.0qt/lb60
170F1.7qt/lb15min - vorlauf
YeastPreboil Soured: Nottingham after boil
Stats
5.5galOG1051
83% effIBU14
7gal BoilFG




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