All Brett Everything: NEIPA

To continue along the same path as my previous post 100% Brett fermentation is back. Again I am working on developing recipes that are relatively quick to turn around for Reverence Barrel Works. A great brewer (thant I cannot remember the name of) once said, “If you hate money then do not brew hoppy beer”. So with that in mind I have set out over the last 12 months to develop a hoppy all Brett beer.

Conception: I wanted another beer that was trendy that would be approachable to all the hop heads out there. All brett ferments generally tend to be more ester forward. The idea of fruity brett mixed with the juiciness of the NEIPA is a combo I simply could get out of my head. After over a dozen iterations I am finally at a point where I will keep the recipe.

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100% Brett NEIPA V3.2

Water:

  • Calcium:  115 ppm
  • Magnesium:  15 ppm
  • Sodium: 15 ppm
  • Chloride: 150 ppm
  • Sulfate: 75 ppm

Mash pH: 5.3

Mash:

  • Mash in at 158F and hold for 60 min ( qt/lbs)
  • Raise via induction to 168F and hold for 10 min
  • Fly Sparge at 168F

Grist:

  • 75 % Thomas Fawcett Pearl
  • 17 % OiO Toasted Flaked Oats
  • 8 % Simpson Golden Naked oats

Hot side:

  • 60 min boil
  • 15 min add whirlfloc and Nutrient
  • Chill to 175F
  • Whirlpool for 30 min with 2 oz each of Citra, Azzaca and Mandrina Bavaria
  • Chill below 82F

Cold side:

  • Pitch Escarpment Labs Brett D (1L starter/5 gal wort) 6 days on stir plate.
  • Let ferment ambient (74F) for 3 weeks.
  • After 7-8 days dry hop with 2 oz each Citra, Azzaca and Mandrina Bavaria
  • 3 days before packaging dry hop with 1.5 oz each Citra, Azzaca and Mandrina Bavaria
  • Keg and force carbonate

All the Bretts from Omega (OLY218) is a great blend to use as well and is far easier to get a hold of. Really any IPA hops can work here. I like to switch things up and rotating my hop varieties.

Stats:

  • OG: 1.050
  • FG: 1.011
  • ABV: 5.1
  • IBU: Who knows?
  • BU/GU: N/A
  • BHE: 80%
  • Fermentor Volume: 6 gal
  • Packaged Volume: 5.5 gal
  • Carbonation: Kegged and force carbed to 2.2 Vols

This time I did 3 half batches and decided to ferment them all with a different brett variety. Escarpment Labs Brett D, Escarpment Labs Brett Q and Escarpment Labs  Brett Brussels were used.

Want to try this beer and will be in Toronto the weekend of March 23rd? Well come on out to the Grand Opening of Peoples Pint Brewing Co. and try our collaboration brett NEIPA! I will be joining them this Sunday to brew a batch. I bet you can guess what my next blog post after this one will be about.

Do you bottle condition? Are hoppy beers lack luster due to oxidation? Look no further! Brett is excellent at scavenging O2 (the destroyer of all things hoppy) and metabolizing it quickly. Brett NEIPAs keep fairly well for over 2 months when bottle conditioned! What does it metabolize O2 into? Acetic acid. However the amount introduced during bottle conditioning is next to nothing. No worries you beer will not turn to vinegar!

Appearance:

D: The haziest. Light orange that the camera struggles to capture. nice small tight 28417517_10155935619925336_1427555506_obubbles in the head. Head sticks around for a min before slowly fading to a film across the top. A little bit of lacing on the glass
Q: The least hazy but still opaque. Brilliant orange when backlit. Medium large CO2 bubbles in the head. Best head retention. eventually fade to patches after a few min.
Brussels: Middle road of the haze. Again orange but needs backlighting to see it. Head retention similar to D. Slightly larger bubbles in the head than D.

Aroma:

D: Apricot, “a bit too squishy” peach and pineapple dominate. Some fresh cut grass and a faint hint of honey in the background.
Q: Creamsicle topped with honey. More stone fruit than tropical fruit. Lightly toasted bread and a tease of farmyard.
Brussels: Guava, Mango and… goat cheese? Yeah fruity and goaty. Kinda like that tangy smell you get from goat cheese. Not like stale hop cheese. Really digging this.

Mouthfeel:

D: Silky and full. Low carb helps accentuate the juiciness. Feels like mango nectar on the tongue. Mild hop astringency.
Q: Silky medium mouthfeel. A tad thinner that D. Again low carb. Slight pleasing bitterness
Brussels: Silky and super full. Fullest of the 3. Almost feels like a fruit smoothie. Almost has a light acidity to it as well. Low carb again (obviously).

Flavour:

D: Huge tropical fruit smoothie. Mango and pineapple jump out. As refreshing as breathing in mountain air but without the pine.
Q: Classic “C” hop characteristics followed by a strong white peachy note. The lightest barn yard on the end of each sip.
Brussels: Pineapple, Mango and grapefruit. A bit of that goaty tang from the aroma. Fresh cut grass on the backend.

Overall Impression:

D: I could crush this all day long. Winter or Summer this beer is delicious.
Q: Prefered D but this still has a lot of potential. May be better with a different hop combo.
Brussels: Strangest of the 3 but it worked really well. Going to ahve to revisit this strain again!

Next Time:

Who knows? I hope to take this recipe and change it. This was more of pale ale strength. I’d like to go back to about 6.5 ABV, make an imperial version, sour brett NEIPA, hell even a black Brett NEIPA. Chocolate covered fruit and funk? Sign me up! Different hop combos as well.

Cheers,
MD

Wild Saccharomyces Results plus B2017.2

Oh yeah. That feels nice to finally have in my hand. This past summer I harvested some wild yeast off of some berries in the bush. Wild Yeast Isolated covers the back story. The beer came out quite pleasant. Notes of honey dew melon, poached pears, banana, green peppercorns, clove, cardamon, sage and light citrus. Finishes dry with a white wine/dry mead like quality.

First fermentation had an apparent attenuation of 96%. Flocculation was medium/medium low. Alcohol tolerance so far is happy at 7 ABV upper limits to be tested still. Ferments happily from 66-77 more ranges to be tested. This weekend is going to be brew 2 with this yeast.

This batch will be a Belgian pilsner base with some Munich and Melanoidin. Bittering with German Magnum. This time around because of the honey dew flavours I am going to use some German Huell Melon hops at flame out and dry hop time. Ale will be named Melon Head Gildemeester.

The barley wine in chugging along just fine right now and will be oaked this weekend. The black NEIPA hybrid recieved it’s final dry hop addition and will be packaged this weekend while the Melon Head Gildemeester is being brewed.

Aside from the brewing schedule there are 2 up coming competitions I will be entering. first is a small group competition called the “Winter Warmer” happening early February. I am mainly just looking for feed back here on 3 brews in this one. I have already entered them as 16A, 21B (Black Imperial) and 25B (Standard Pale). The second competition is a Great Lakes Brewery and Short Finger Brewing Co. collaboration called “SFBC X GLB HOP SHOP IPA CHALLENGE”. As from the name you can guess its only a competition for IPAs. Again I have 3 submissions all that are yet to be brewed. 21A with a NEIPA build, 21B (revised Black Imperial) and 28A (21A NEIPA build fermented with a unique Brett courtesy of Escarpment Labs.). After that it is back to regularly brewing.

Cheers,
MD

02/13/17: Beer won 3rd place in a local competition under saison category!

Last Weeks Brew B2017.1

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Well by those hops you may have guessed it was an IPA! You’d be correct. Went for a NEIPA mashed up with a Black IPA. Style Nazis be damned as I will call it whatever I’d like. Pretty smooth brew day. Over shot efficiency and boil off rate leaving me with 1/4 gal less than I was hoping for and 0.005 higher than anticipated OG. I thought of diluting with water but decided to head home instead and rest.

Barley Wine is chugging away at 57% attenuation its 11.3 ABV in just 1 week! Next weeks brew is a toss up as my yeast starter isn’t err… starting. Will need to assess the yeast this evening and decide from there. That being said, next week is going to be a mixed fermentation from bottle dregs OR if that fails a Kviek.

Barley Wine Brew day review and Black NEIPA V1 recipe

New year new brew. Enjoyed a night of 100% mixed fermentation ales ranging from local brew pub ales to the great Cantillon ales. Unfortunately due to legal issues my dregs jar was confiscated and those lovely critters are gone down the drain. Next time I will have to be more discrete.

Anyhow prior to NYE I brewed up a barley wine. That BW has been named Treacherous. The drive to brew day was a blizzard with quite a bit of traffic due to a semi-truck crash. Here are the original anticipated Targets

Targets

  • OG 1.125
  • FG 1.030
  • IBU 80
  • SRM 15
  • ABV 12.5
  • Final volume ~3.5 gal

Here are the actuals

Actuals

  • OG 1.143
  • FG N/A
  • IBU 80
  • SRM 17-18
  • ABV N/A
  • Final (fermentor) volume: 3.75 gal

Call me Mr. Efficient. It’s a good thing my yeast starter was overbuilt! I will ferment this out and then sit on some oak for a few months before bottling for next winters enjoyment.

This coming weekend is my first attempt at a “Black NEIPA” ish beer.

Black Juice

Water:

  • Cl:SO4=2
  • pH: 5.35

Grist:

  • 81.5% Thomas Fawcett Pearl
  • 10% OiO Toasted Flaked Oats
  • 8.5% Weyermann Carafa Special III

Mash:

  • Thickness of 1.5
  • Mash in at 149F and hold for 60 min
  • Raise temp via induction to 168F and hold for 10 min
  • Fly sparge with water at 168F
  • Collect 6.5 gal of wort

Boil:

  • 30 min total
  • 15 min 1 whirlfloc
  • 15 min yeast nutrient
  • 5 min 1 oz Citra 12.2% AA
  • Chill to 185
  • Whirlpool at 185 for 15 min 1 oz Citra 12.2% AA
  • Whirlpool at 185 for 15 min 1 oz Galaxy 14.9% AA
  • Whirlpool at 185 for 15 min 1 oz Amarillo 7.8% AA
  • Chill to 155
  • Whirlpool at 155 for 15 min 1 oz Citra 12.2% AA
  • Whirlpool at 155 for 15 min 1 oz Galaxy 14.4% AA (different crop)
  • Whirlpool at 155 for 15 min 1 oz Amarillo 7.8% AA
  • Chill to 68

Pitch Vermont Ale Yeast at a rate of 1 000 000 cells/mp/P

Dry Hopping:

  • 7 days prior to packaging 1 oz Citra 12.2% AA
  • 7 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
  • 7 days prior to packaging 1/2 oz Amarillo 7.8% AA
  • 3 days prior to packaging 1 oz Citra 12.2% AA
  • 3 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
  • 3 days prior to packaging 1/2 oz Amarillo 7.8% AA
  • Cold crash and gelatin 36 hours before Packaging

Hope you all enjoyed the update

Cheer,
MD

 

Wild Yeast Isolated

This past summer I collected some berries and plopped them into a small sample of wort. One sample was filled with wild raspberries and the other had black berries. After a few days the samples began to ferment. I took these samples to a local yeast lab (Escarpment Labs) and had them isolated. In all two strains of Saccharomyces as well as what is thought to be Hanseniaspora uvarum were discovered. One of the Saccharomyces was able to ferment a wort of 1.052 down to 1.000 in just 7 days! I will soon be picking up some test samples and fermenting with them. I plan to brew an “All Ontario” Saison with the powerhouse Saccharomyces. Yeast had an apparent attention of Over 95%! The yeast has been unofficially named Gildemeester ale yeast.

All Ontario Farm Ale

Grist:

  • 8 Lbs. Barn Owl Lager Malt
  • 2 Lbs. Barn Owl Munich Malt
  • Mash in with a thickness of 1.6
  • pH of 5.35
  • SO42-/Cl of 2.0

Starting mash temp 113 and ramp up to 148 over 45 min.
Rest for additional 40 min before raising temp to 168 for 10 min
Fly sparge at 168 with 4.5 gal of distilled water.

Boil:

  • 60 min add 2 oz Ontario Crystal 3.21% AA
  • 15 min 1 whirlfloc tablet
  • 15 min add add 1 oz Ontario Crystal 3.21% AA

Chill to 68 and collect 6 gal of wort.
Pitch MWY001 (Blackberry Saccharomyces) at a rate of 750000 cells/ml/P.
Leave in primary for 21 days.
7 days before packaging dry hop with 1 oz Ontario Crystal 3.21% AA
Package and carbonate with 3 vols.

Targets:

  • OG 1.048
  • FG 1.001
  • ABV 6.2
  • SRM 5.75
  • IBU 28

Brewing of this ale will happen mid-late December and, will be enjoyed in the new years.

After this Saturday I will have finished brewing the first version of my house stout, IPA and Belgian golden ale. The BSDA on Brett is slowly fermenting away. RIS is coming out of the barrel, lambic is going in this Saturday. I plan to brew 3 batches next month instead of the standard 4-5.

Cheers,
MD

Over 200 lbs of Grain

Just did a massive bulk order of grains to save a couple bucks down the road. 1 sack Chateau Pilsen malt, 1 sack Thomas Fawcett Pearl, 2 sacks Thomas Fawcett Maris Otter and a 1/4 sack of OiO toasted oat flakes. These sacks should help me really narrow down my core 3 beers I want to have at the brew pub. An Oatmeal stout, a Belgian golden ale and a NE IPA.

The next brews I have planned are as follows: This weekend NE IPA V2.0, Oatmeal stout V1,  barley/wheat/rye wine (cannot decide what grain to use yet), A kellerbier (my first lager) and lastly Belgian golden ale V1.1. In that time I will have bottled my barrel aged RIS, filled the barrel with the lambic I just brewed this past weekend, bottled and served the beer for Pencil Kit Productions and, bottled the Irish red I made with my cousin for his school project

So 2 weekends ago after I got back from Royal City I met up with my cousin and brewed up an Irish red ale for a school project he is doing. They have to do research on Ireland for architecture. Somehow he got the go ahead to make Irish style beer for his university class. This past weekend I brewed up a lambic beer doing a traditional turbid mash and long boil. took me 9 hours to get it into the conical for fermentation.

Cider fermentation is coming along well. Already have some good flavours developing after just a few weeks. Barrel aged beers are coming along nicely. Again a busy month but I’m starting to get more and more into the grove of it.

Cheers,
MD

Brew day at Royal City Brewing Co.

This past Saturday I have the honor of being a guest brewer at Royal City Brewing Co. in Guelph. What? How? Why? Let’s back up a bit.

A few weeks ago my friend Claren contacted me about brewing beer as a fundraiser at an event. The event is produced by Pencil Kit Productions run by Claren and others. The event will be what I can only call an art installation. There will be art in a variety of mediums such as performance, visual and projector. I am very excited to be a part of this and to be able to serve my “art”. When I was asked if I wanted to help out I said “Hell yeah!” without hesitation.

Here is where things got interesting. In order to legal serve home brew for sale the beer must be made under licence at a brewery so that all taxes and such are paid into the greedy pockets of the government. I took to GTAbrews group to figure out how to do this. Long story short Doug -whom I had never met before- seemed like he made a personal mission to help me. Within a few days he had set me up with Royal City Brewing Co. If you have not had their beer go to the brewery! Some very creative and taste stuff. If you cannot make it to the brewery try the Hibiscus Saison or Smoked Honey from the LCBO. They are to die for.

We worked out the details over email and a brief phone conversation and we were ready to rock and roll. Saturday I showed up and was told I would be brewing with the owner and brew master himself! Cam was one of the coolest guys I have ever met. We brewed 11 Gallons of a Belgian pale ale with all American hops. Half will receive dry hop additions and the other half will be aged on spent wine chips and receive dry hop additions. As well Cam had me help move 35 hl of beer into a bright tank. I had an absolute blast hanging out with Cam for the day.

Here is a bit of information about the event (SUBJECT TO CHANGE)event

A huge thank you to the Royal City crew for accommodating me for the day. An even bigger thank you to Cam for sharing so much information and, being excited about what a home brewer is doing.

Hope to see a bunch of people December 9th and 10th!

Cheers,
MD