Every summer, since the first time I ever homebrewed, I've made a hefeweizen of some sort. Not only was it a style that drew me in to craft beer, but it's a style that still amazes me when I have a great one. It also helps that they are quick and easy to brew. The recipe is another really simple one, so while it doesn't make for a particularly interesting blog post, it is a yearly ritual so I feel like I need to make a log of it.
The one notable recipe decision is the choice of Wyeast 3068. This yeast strain is the same one used by Weihenstephaner for their hefeweizen, and is my favorite. The yeast strain, pitching rate, and fermentation temperature are all huge factors in what determines the difference between hefeweizens. Some brewers like to accentuate yeast character by underpitching and fermenting above 70 degrees, but I chose for a more balanced approach of a regular pitching rate and a fermentation temperature just below 70. I feel like this gives a balanced yeast character while still incorporating all of the complexities. Here's the recipe, which was brewed last Wednesday:
Recipe:
(5 gallons, 1.045 O.G.)
Malt:
5# Floor Malted Bohemian Pilsner (50%)
5# Wheat (50%)
Mash:
Single Infusion, 151 degrees for 30 minutes.
Hops:
.75 oz. Hallertau Mittlefruh at 90 minutes (13 IBU's)
Yeast:
Wyeast 3068, Weihenstephaner Hefeweizen. Ambient temperature 65 degrees. Primary for 10 days, then keg.
This post is from my Berliner Weiss brew day I had two weekends ago. My goal was both to get a great summer beer in the fermentor, and to re-try the complicated double decoction technique that I've had trouble with in the past.
The Beer:
My Berline Weisse is a light and refreshing wheat beer at about 3% ABV, but with a funky, sour flavor from wild yeast. It's an old German style that's expensive and hard to find on shelves, but brewing it at home allows me to treat it like the great summer thirst quencher that it is.
The Method:
This recipe is a re-brew of a berliner weisse I brewed last year, but instead of using a yeast blend, I'm pitching the sour, lactobacillus strain first, and the ale yeast strain a day or two later. This should give the lacto a head start and result in a quicker souring. I'm also giving another try at a double decoction. It's a difficult German mash schedule that gives so many of their beers a traditional, complex malt flavor. It should also help funkify it by allowing me to use no boil, and get only a few IBU's from mash hopping.
Recipe:
3# Pilsner (55%)
2.5# Wheat (45%)
1 oz. of Hallertau hops during decoction for just a few IBU's.
Protein rest. Mash in at 132 using a thick ratio of 1 qt/lb. 5.5 qts of water at 142 degrees into 5.5 lbs of malt. Includes 1 ounce of Hallertau.
Protein rest mashes look a bit more milky. Also, the hops are included here since there is no boil.
This rest lasts for 1 hour. So, at 30 minutes, decoct the thickest 40% of the mash using (roughly) the following schedule:
Over 5 minutes, bring the decoction to 150 degrees. Rest for 5 minutes, then bring to a boil over another 5 minutes. Boil this decoction for 15 minutes. Total decoction time: 30 minutes.
This is the beginning of the decoction. Very little liquid was removed from the mash, so I'm basically about to boil grains here.
At the end of the decoction, the grains are darker from caramelization.
Return to mash, stir, and check temperature. I only reached 130. This decoction wasn't successful in raising the temperature of the mash, but the chemistry of the mash should be different. I infused two quarts of boiling water to bring the mash up to 148. Next step is to mash for one hour, decocting again at 30 minutes.
Picture of the mash after sacchrification rest and before second decoction. Liquid is separating at the top, with some hops floating as well.
Use the same schedule as the first decoction, only rest at 170 degrees. Boil for 15 minutes, bringing the total decoction time to 30 minutes. Add back to the mash to bring it to 170 degrees. The second decoction also didn't raise the temperature, so I added boiling water to bring it to 165.
After the first decoction wasn't successful at raising the temperature, I took a larger amount in the second decoction, along with more liquid.
Decoction #2 in the kettle.
Rest at mashout temp for 15 minutes. Lauter into kettle, then sparge with 170 degree water to get to 5.5 gallons. Let it cool naturally in the kettle, covered until it reaches 80 degrees. Oxygenate, then pitch Lacto yeast. After two days, pitch English Ale yeast from previous batch.
Decoction Recap:
So while neither of my decoctions were successful in hitting my temperature rests, I should still have all the chemistry benefits from procedure. After re-reading the decoction section of New Brewing Lager Beer, and watching some YouTube clips, I picked up some new methods that I'll write about in my next decoction attempt. That blog should be in a few weeks, when I try a double decocted hefeweizen.
The idea for this post was probably the inspiration that led me to actually start this blog, because it's the sort of post that I would find useful in my own homebrew research. I'm sure I'm not the only homebrewer who has found some valuable information out on the old blogosphere, so I figured I'd give back with this experiment.
I bought a pound of Serebrianka hops from Hops Direct on a recent hop shopping splurge. The price was right ($9 a pound!) and the description sounded nice, so I figured I'd try them out. According to the site, this hop is an "Aroma Hop with a light perfume, mellow, ellegant, subtle, gentle, almost tobacco like smell." They also ask me to "... give it a try and let us know what you think." Okay, here it is!
The AA% is a low 3.5%, which is typical for a European aroma hop. With some googling, I found that this is a Russian hop and is one of the father plants to the great American Cascade. When I opened the bag, the aroma was pretty subtle, with a simple leafy note. In order to get a good idea of how these hops work, I brewed a single hop pale ale. The recipe pretty basic; 6% ABV, 45 IBU's, American Ale yeast and a touch of crystal malt. I don't need to get too much into it here, but you can see my recipe on Hopville.
Great head formation and retention. I've read that high use of low AA hops for bitterness can help with retention. Hmm...
This was one of the final pours off the keg, so it's a bit cloudier.
Aroma/Flavor:
The aroma on the finished beer changed a lot as time progressed. On day 7 of dry hopping, the beer smelled much like the whole-hops did, with gentle leafy notes. By the time I kegged it on day 10, the fruitiness came out more. This evolution continued in the keg, hitting its stride after a few weeks. The fruity, Cascadian notes came through in the form of sweet orange peel and melons. The European, herbal hop notes balanced it out, with a slightly minty, tobacco-y aroma that reminded me of a menthol cigartette. But in a good way. If that makes any sense. The flavor comes through with a standard caramelly sweetness on the front end of the palate, shifting in to a delicate, leafy bitterness on the finish.
Overall Recap:
Even though I used an absurd amount of these hops (8 oz.), the character was delicate. Never really leaped into my face like a high-alpha American hop would. But, it was certainly unique and complex, so I will happily use them for something else. I could see this working well as an aroma hop in a more malt focused beer. Use it in a porter, stout or brown ale to get some nice complexity without giving it a noticeably or distinct hopiness.
The idea for this beer came to me earlier this week. It's not anything earth shattering. It's just a beer I envisioned in my head without the guidance of any style or experiment in mind. It's the beer I wanted to be drinking at the moment. It turns out the recipe is a standard English session ale, but I've never drank one in real life. I just envisioned the flavors and aromas in my head, and then went ahead and made it.
Even though this single malt, single hop recipe is as simple as it gets, I was excited about this creative process. It got me thinking of the deeper philosophical questions. Like, is brewing an art? My first instinct is to say no, but I'm not sure either way. I'll probably ponder that more on a future post, but feel free to leave a comment on what you think.
Anyway, the beer I'm brewing is a golden session ale. Something light and refreshing for the warmer months. It uses my favorite English yeast, London ESB, along with Golden Promise malt and US Goldings for hops. I mashed a bit thinner than usual so I didn't have to sparge as much. This, along with a low sparge temp of 168 should keep all the harsher grain notes out.
I expect this to be crystal clear and pale with a white head. It should taste and smell fruity and leafy with a delicate, toasty malt note. At about 3.5% ABV, it's a true session ale which means you could house like a hundred of them if you wanted to. Here it is:
Recipe (6 gallons):
Planned O.G: 1.038
Planned F.G: 1.011
IBU: 32
ABV: 3.8%
Malt:
9# Golden Promise (100%)
Mash 152 degrees at 2 qt/lb for 30 minutes.
Collect about 2 gallons of recirculated first runnings. 1.055 OG
Add 6 gallons of 180 degree water to mash, resting at 168 for 15 minutes. Collect recirculated runnings to get to 8 gallons in the kettle.
Boil wort for 90 minutes, adding the following hop schedule. Cool to 65 degrees and pitch yeast.
Hops (32 IBU's):
1.25 oz. US Goldings (5.7% AA) at 90 minutes
1 oz. Goldings at 10 minutes
1 oz. Goldings at flameout
1 oz. Goldings dry hop
Yeast:
1L starter of Wyeast 1968 London ESB. Pitching rate according to Mr. Malty. Ferment at 65 for one week, add dry hops for a week, then keg.
Original gravity reading: 1.040. Slightly higher than expected.
The first few "tasting & recap" posts will be for beers that I brewed before the start of this blog, so I'll introduce them quickly with the recipe before getting into the results.
Recipe (6 gallons)
O.G.: 1.062
F.G.: 1.011
ABV: 6.8%
IBU: 22
Malt:
5# Pilsner (40%)
5# Wheat Malt (40%)
1# Torrified Wheat (8%)
1# Oats (8%)
8 oz. Table Sugar (4%)
Mash @ 148 degrees for one hour
Hops:
1/2 oz. Nugget (15.1% AA) @ 90 minutes
Yeast:
Wyeast 3463 Forbidden Fruit pitched from previous batch
Adjuncts:
1 oz. Fresh ground Indian coriander at flameout
1.5 oz. Minolla orange peel at flameout
Results!
So far, the feedback for all of the wit beers I've brewed have been positive to very positive. But for me, I'm never quite happy with them. Yes, I've made them light, tight, and refreshing with a prominent orange and coriander note. But I have still yet to make one that is on the level of Allagash White, Hoegaarden, or Southampton Double White (which inspired this beer). I wish my first "results" post was a homerun, but as former Jet's coach Herm Edwards says, I must "put my name on it" and explore what went right and what went wrong with this one.
Apperance:
While the beer isn't nearly as cloudy as it's supposed to be, I'm happy with how it looks. Bright pale color, creamy white head and a lot of lacing. There's a few tricks to fix the cloudiness level, so I'll try those next time. Not perfect, but it's appetizing.
Aroma:
I feel like I hit the aroma really well. The spice level in most wits is either too much or too little, but here I've hit the perfect level for intensity. The Indian coriander I used smells outstanding when it's freshly crushed, but it comes out even better alongside the yeast notes on a wit. It's citrusy, with a distinct peppercorn note. If you've ever smelled pink peppercorns, it reminds me most of that. The orange peel is on the subtle side, which is how I like it. My biggest problem with Blue Moon and Shocktop is that the orange smells artificial, and when they put add another orange peel to the glass it gets overwhelming to the point where the beer has become an air freshener. I feel the citrus component can be played around with on subsequent versions of this, but I like where this is at.
Flavor:
Everything checks out about this beer until about mid palate. Looks good, smells great, and has the tight zip on the front palate that you'd expect. The beer tastes refreshing, and has a wheaty, breadiness to it, but the aftertaste has a lingering off flavor. I'll get into more of the specifics of all my wit beer tinkering in future posts, but on this version I tried replacing some of the unmalted wheat with malted wheat. This, I think, led to a less traditional wheat flavor than a classic wit. There is also less yeast and spice character than the nose. And I'm not sure if the malted wheat experiment had anything to do with this, but the tartness traditionally added from wheat is a bit overwhelming, and not in an enjoyable way. This tartness is felt mostly in the aftertaste, which takes the refreshment factor down a little bit. Still, for an almost 7% abv beer, this is really drinkable, but I think some of the flavor intensities should be shifted towards the yeast and spices instead of the malt.
Overall:
I like this beer, and other people like it too. But it's not perfect. This keg probably won't last too much longer, which is a success in some ways, but I still wouldn't brew it again. The next wit I make will have a completely different recipe, so stay tuned. In the meantime, don't use malted wheat in a wit beer. It doesn't give the right wheat flavor.
My first blog post here happens to be for one of the very few beers I make that have a pun name. I don't like pun names because most of them are just a lame play on the word "hop" and they have been played out to death by breweries and homebrewers. Why am I making an exception for this Rye IPA (shortened: RIPA)? Is it because I'd like to enjoy this beer with the host of Live! with Kelly Ripa? Or maybe it's a fun reference to this great joke from Scrubs?
The answer is just a coincidence of names that makes me laugh. It's funny in a random way, much like that Scrubs clip. But, if by some strange chance Ms. Ripa reads this post and wants to get wicked Ripa'd with me, I'm totally down. Let's do this, girl! Kelly Ripa!
*SNAP!*
The Beer:
The idea for this beer is to make a hoppy American IPA with the added malt depth from rye. The only rye beers I've had were Hop Rod Rye from Bear Republic and Ruthless Rye from Sierra Nevada. I also once brewed a RIPA that came out great, which is my only other pun-named beer, Rye So Serious?.
All of these beers have potent hop noses, but with a deep malt character that you don't get from a typical IPA. Usually when someone refers to an IPA as "balanced", they really mean "not that great". A good IPA (to me) has a moderate to heavy bitterness, and an over the top, hoppy aroma. A bad IPA (to me) has low aromatics, and are usually under-attenuated. The Rye IPA is the exception to the "balanced rule". Instead of a heavy, caramelly sweetness from crystal malts, a good RIPA has a spicy, bready character from the rye malt.
This recipe is based off the previous RIPA I brewed (Rye So Serious?), but with some tweaks that I think will improve the outcome. The last RIPA had an intense hop nose of Cascade and Centennial, giving off a candy-like fruitiness. I used 16% rye in the malt bill, which gave me a nice rye accent that I thought could be higher. The following recipe has a higher percentage of rye (20%) and a different hop bill.
11# American Pale Malt (75%)
3 # Rye Malt (20%)
8 oz. Crystal 60L (3%)
4 oz. Black Patent Malt (2%)
8 oz. Rice Hulls (non fermentable, used to prevent stuck mash)
Mash 154 degrees at 1.25 qt/lb for 30 minutes.
Collect 1.5 gallons of recirculated first runnings
Add 6.5 gallons to mash at 185, rest at 170 for 10 minutes, collect recirculated second runnings to reach 8 gallons in kettle.
Boil for 90 minutes, adding the following hop schedule. Wort reduced to 6 gallons. After boil, whirlpool and chill wort.
Hops:
1.25 oz each of Cascade (leaf, 8.6% AA), Nugget (leaf, 15.1% AA) @ 20 minutes
1.5 oz each of Cascade, Nugget @ 5 minutes
1.5 oz each of Cascade, Nugget for dry hop after fermentation
Yeast:
Wyeast American Ale 1056. Top cropped from previous batch, refrigerated for one week and put into a 1 Liter starter
Original Gravity: 1.057
30 minutes of oxygen pump, pitch yeast at 65 degrees, ferment at 65.
