Sunday, August 30, 2015

Table Saison w/ ADHA 484 Brewday

Now that the fresh hop beers have grown the yeast up, time to churn out some small, easy-drinking saisons. And nothing serves as a more perfect excuse to experiment with new hop varieties than a table saison. Learning never tasted so good. Plus, the dwarf hops are so gosh-darned cute!

216. Table Saison w/ ADHA 529
Mash:
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 150° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.058
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.016

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. ADHA 484 10.6% AA

w/20 to go: ½ oz. ADHA 484 10.6% AA

w/10 to go: ½ oz. ADHA 484 10.6% AA
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. ADHA 484 10.6% AA

w/0 to go: ½ oz. ADHA 484 10.6% AA

Let stand for 20 minutes, chilled, & racked to carboy and pitched Wyeast 3276 yeast cake from 215a. Fresh Hop Saison

Brewed: 8/30/2015
Secondary: 10/4/2015 @ 1.002; dry-hopped w/ 1 ¼ oz. ADHA 484 10.6% AA
Bottle: 10/9/2015 w/ 3 ¼ oz. table sugar

OG: 1.036
FG: 1.002

Tasting Notes: 

Sunday, August 16, 2015

Smith Hop Fresh Hop Saison/Iron Brewer Brewday

While I will most likely not get around to brewing as many fresh hop beers as usual this year, I cannot stand by the wayside and watch the free Smith hops from next door go to waste, especially since I have such a long and storied history with them, and they are so so delicious. To complicate my brewing matters, I am also using this opportunity to make a split batch of beer and grow up some yeast to suitable pitch sizes. One is Wyeast 3276, their American Farmhouse, which is a pleasant, spicy, and slightly fruity saison yeast. The other is the Iron Brewer yeast created/blended by Brett Smith for the DRAFT club Iron Brewer brewing challenge that so ignominiously replaced the Rockit Cup. Whatever, haters. The Rockit Cup ain’t afraid of your Iron Brewer malarkey.

215. Saison/Iron Brewer Fresh Hop
Mash:
2 ¼ lbs. MFB Vienna
2 lbs. MFB Pale
2 lbs. Best Malz Wheat
1 ¼ lbs. Best Malz Pilsen

Mash @ 151° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 1 ¾ gallons @ 1.062
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.022

Collected 6 gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
FWH: 4 oz. fresh hops

w/20 to go: 4 oz. fresh hops

w/10 to go: 4 oz. fresh hops

w/0 to go: 4 oz. fresh hops

Let stand for 20 minutes, chilled, split into two three gallon carboys, and pitched Wyeast 3276 in one (215a.) and Iron Brewer yeast in the other (215b.)

215a. Fresh Hop Saison
Brewed: 8/16/2015
Secondary: 8/30/2015 @ 1.002
Bottle: 9/19/2015 w/ 1.2 oz. table sugar

OG: 1.036
FG: 1.002

215b. Fresh Hop Iron Brewer
Brewed: 8/16/2015
Secondary: 9/19/2015 @ 1.000
Bottle: 9/20/2015 w/ 1.2 oz. table sugar

OG: 1.036
FG: 1.000

Tasting Notes: