Iron Brewer Saison Brewday

More table saison brewing, this time with the ADHA hops that have already acquired themselves names, namely Pekko (ADHA 871) and Jarrylo (ADHA 881). You know, the cool kids on the block. Azacca already got some play recently around these parts, so it will have to wait its turn to get an ADHA shout out. Not sure what is going on with the Jarrylo logo (the hop is named after Jarilo, the Slavic god of fertility and springtime), but I do know that is less offensive than the Pekko logo, so I went with this one. And no, I won’t provide you a link to the Pekko logo. Go find it your damn self.

217. Iron Brewer Saison

Mash:

4 lbs. Best Malz Pilsen

2 lbs. Best Malz Wheat

1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 152° 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 @ 1.020

Collected 6 gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: .4 oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/20 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/10 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

w/0 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet

Let stand for 20 minutes, chilled, & pitched Iron Brewer yeast cake from 215b. Fresh Hop Iron Brewer

Brewed: 9/19/2015

Secondary: 10/4/2015 @ 1.004; dry-hopped w/ 1 oz. each of Pekko and Jarrylo pellet

Bottle: 10/9/2015 w/ 3 ¼ oz. table sugar

OG: 1.036

FG: 1.000

Tasting Notes: 

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: 

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: 

Hibiscus Saison Brewday

Another in the long litany of summer saisons. I made a Hibiscus Saison last year, which was something of a dud—the yeast ended up being a huge disappointment, leaving me with a rather pedestrian beer—although the brightness and slight acidic sourness from the hibiscus and acidulated malt were delightful. Hence my interest in revisiting the beer. You can follow the link to read all about last year’s stupendous failure, but in this case, I’d let the past be the past. Like, move on, man. So here’s to moving on.

211. Hibiscus Saison

Mash:

4 lbs. Best Malz Pilsen

2 lbs. Best Malz Wheat

1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 152° F for 80 minutes w/ 3 gallons RO water and 6 g. gypsum; collected 2 ¼ gallons @ 1.060

Batch sparge @ 168° F for 20 minutes w/ 4 ½ gallons RO water; collected 4 ¼ gallons @ 1.012

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 ½ oz. Styrian Golding leaf 3.7% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/0 to go: 1 oz. Styrian Golding leaf 3.7% AA

3 ½ oz. hibiscus 

Let stand for 20 minutes, chilled, & racked onto saison yeast cake from 210. Barrel American Saison w/ Dandelion Root

Brewed: 6/14/2015

Secondary: skipped

Bottle: 7/10/2015 w/ 3.0 oz. table sugar

OG: 1.036

FG: 1.002

Tasting Notes: This beer is straight drinking pleasure. 

Brewvet 2015: My Submission

So here it is, in all its masterful glory: my Brewvet summary for 2015. I covered 233.8 miles in eight rides, which is not too shabby, if I do say so myself. I hit a little bit of everything: a couple of breweries, a brewpub, a homebrew club meetings, a grocery store, and even managed to fit in a couple of your old fashioned hanging out on the lawn drinking beers after a bike ride. Well, really only one of those, as one was actually inside, and the other one got rained out. But the real winner—besides me for all the beer I got to drink along the way—is craft beer. And John Roche. Plus bicycling as well. Or even everyone’s fitness. So a lot of winners. And for those of you that may have missed any of the various rides along the way, here are quick, easy links to my eight different rides:

Brewvet 1: Yellow Springs Goat’s Eye IPA
Brewvet 2: Founders All Day IPA
Brewvet 3: Hoppy Brett Beer
Brewvet 4: Fifth Street Herbivore No. 2
Brewvet 5: DRAFT Homebrew Meeting
Brewvet 6: Warped Wing Tres Carnales
Brewvet 7: Blank Slate Movin’ On
Brewvet 8: Boulevard Radler

Probably my favorite part of this year’s Brewvet were the longer rides—I used the Brewvet as a chance to get out on some of the local bike trails I haven’t recently ridden. While the first couple of longer rides certainly hurt, the last one in particular was much easier. And those primed me for the 100+ mile I managed to complete a couple days ago, the first one that long in over twenty years. So thanks again to John Roche for combining beer and bicycling. It does make for good outdoor fun. Oh, and in the off chance that it is not self-evident, I “borrowed” the Brewvet graphic above from portajohn. Hope to see all of you out there next May for Brewvet 2016. 

(6/9/2015)

Land-Grant Brewing Company

One of the fun perks of traveling for bicycle racing is visiting the new craft breweries that are springing up everywhere. Today we headed to Columbus for the Tour of Franklinton Criterium. And as luck would have it for me, Land-Grant Brewing Company was right on the course. So while Elli got all her bike gear together and warmed up, I went to the brewery, ordered a sampler, and headed to the front windows to watch some bike racing and sample some beers. They only had four of the five beers listed available—they were out of Greenskeeper, the session IPA—so the beers left to right in the picture below follow the comments from top to bottom.

Creamsikölsch: Their dry-hopped American Kölsch infused with orange and vanilla. Nose carries creamsicle, as does initial flavor in the front, followed by graininess and hop bitterness. Good flavors, but a bit uneven across the profile; would be more enjoyable and balanced without the bitterness in the finish, but I am sure it does well as a summer beer. 

1862 Ale: This is their dry-hopped take on a traditional German Kölsch. It has the doughy rounded malt character of a Kölsch; it is clean and bright, with hop flavor and bitterness coming through in the middle, and some lingering grainy bitterness in the finish. Overall, a nice American interpretation of a German classic.

Son of a Mudder: Described as “a drinkable and balanced American brown ale.” Chocolate and caramel in the nose with a slight creaminess, with a medium body and mouthfeel, followed by cocoa and chocolate flavors. Bitterness comes in in the middle to final third. Balanced and clean overall, although it could use a touch more body. Very drinkable, though. 

Stiff-Arm IPA: A West Coast IPA interpretation with orange, orange pith, and pine resin hop aromatics in the nose. Orange citrus and slight candy malt in the front, followed by a clean, pleasant bitterness in the middle. Citrus and pine lead into the finish, with some lingering resin bitterness. Well-balanced—not as extreme or punchy or aggressive as many West Coast IPA interpretations, which is meant as a compliment. 

Stiff-Arm was my favorite of their offerings, although the 1862 Ale was a close second. As a whole, all of their beers were clean and well-made, And it appears that cans are soon to be released, so I’ll be certain to keep my eye out for those. Especially since I’ll be spending a fair amount of time in Columbus in July! 

(6/7/2015)

Barrel American Saison w/ Dandelion Root

Quite similar to the first batch, but with a few modifications. I just used dandelion root in this version, lessened the late hop additions, and cut the sugar addition. Hopefully, I will be able to discern the flavors contributed by the dandelion root. At least that is the intended goal. I’ll bottle a couple to try later before racking the rest into the barrel. Check back!

210. Barrel American Saison w/ Dandelion Root

Mash:

6 lbs. Best Malz Pilsen

2 lbs. flaked maize

Mash @ 148° F for 80 minutes w/ 3 gallons RO water and 6 g. gypsum; collected 1 ½ @ 1.072

Batch sparge @ 164° F for 20 minutes w/ 4 ½ gallons RO water; wort collected 5 @ 1.026

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. Azacca leaf 9.9% AA
1 oz. Comet leaf 10.9 AA

1 ½ oz. dandelion root, coarsely chopped

w/10 to go: 5 g. Wyeast yeast nutrient

w/5 to go: 1 oz. Styrian Golding leaf 3.7% AA
3 ½ oz. table sugar

w/0 to go: ¾ oz. Comet leaf 10.9 AA

2 g. coriander
2 g. grains of paradise

Chilled, & pitched mason jar of saison yeast blend from 207. Dandelion Saison

Brewed: 5/31/2015

Barrel: 6/14//2015 @ 1.002

209/210a. 1/30/2016 @ 1.000; racked onto 2 lbs. wild plums

209/210b. 1/30/2016 @ 1.000; racked onto 4 lbs. 10 oz. tart cherries
209/210c. 1/30/2016 @ 1.000; bottled w/ 2.5 oz. table sugar

OG: 1.044

FG:

Tasting Notes: