Monday, August 4, 2014

Homebrew Wednesday - Gus HBW #5 - Wallonian Farmhouse Ale

What's up everyone and Happy Homebrew Wednesday.  This past weekend I was able to get another brew going with a yeast that I've been very anxious to work with.  Being a huge fan of Saison/Farmhouse style beers, I picked up a couple vials of the Wallonian Farmhouse Ale yeast from a new-ish yeast company in California.  The Yeast Bay came out swinging with a bunch of awesome boutique yeasts that a ton of people have been raving about.  I had to get in on that.

I modified my standard Saison recipe to accomidate some of the descriptors I read about the Wallonian yeast.  My simply Pilsner, Wheat, and Acid Malt grist would have worked fine I'm sure but I wanted to add a little something extra in there.  Below is the recipe I came up with.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Wallonian Farmhouse
Brewer: Gus
Asst Brewer: 
Style: Saison
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.061 SG
Estimated Color: 5.1 SRM
Estimated IBU: 29.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.00 tsp              Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
8 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        56.6 %        
2 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         3        17.7 %        
1 lbs 8.0 oz          Munich Malt (9.0 SRM)                    Grain         4        10.6 %        
1 lbs 8.0 oz          Vienna Malt (3.5 SRM)                    Grain         5        10.6 %        
10.0 oz               Weyermann Acidulated (1.7 SRM)           Grain         6        4.4 %         
2.00 oz               Hallertauer [4.80 %] - Boil 90.0 min     Hop           7        28.3 IBUs     
0.50 oz               Hallertauer [4.80 %] - Boil 5.0 min      Hop           8        1.3 IBUs      
1.0 pkg               Wallonian Farmhouse (The Yeast Bay #)    Yeast         9        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 2.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 20.86 qt of water at 168.1 F        154.0 F       75 min        

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.26gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


I mashed much higher than I normally would for brewing a Saison.  I usually mash around 148-149F to get the beer to attenuate as high as possible and get good and dry.  After reading the description and seeing some reviews I decided to bump this up to 154F and get some residual sugars left in the brew as it seems to be a pretty aggressive yeast.  I also added in the Munich and Vienna Malt to give the beer another profile of sweetness and sugars for the yeast to chow down on.

Two days before brew day I made up a simple 1.040 starter of Light Pilsen DME and 1200ml of water.  Pitched the yeast in there and let it spin.  I had an entire flask of milky yeast goodness going when I got up on the morning of brew day.  I was sure there was plenty of cells in there to take down my target 1.061 OG.


Everything went well in the mash and I held the temp of 154F for 75 min.  Grabbed my first and second runnings and headed to the burner.  I wanted to keep a simple hop bill as well to give the yeast plenty of room to shine.  2oz of Hallertauer for 90 min an done aroma addition of .5oz at 5 min were all I needed.  I did add yeast nutrient at 15 min.  Boiled down to 7.5 gallons (roughly) from 9 gallons I had collected and my gravity was 1.064.  Just slightly higher than my target but that's fine.  I cooled the wort down to 75F and pitched the entire 1200ml starter into the fermenter.  I put the carboy into my fermentation chamber set to 68F and I'll let it sit there for 48 hours before I pull it out.  I'm going to let this beer finish at room temperature in the house.  This should help the yeast chew through the wort.


I've been looking forward to this brew day with this yeast for a long time I'll post updates for this brew as it goes a long.  I'll be bottling with C&C (corks and cages) for this brew to age some over time as well.


After two days I took it out if the 68F fermentation chamber and let it sit at room temp. That yeast is blazing through the wort! 


I'll keep it updated!

Gus

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Any questions, comments or suggestions for brews can be sent to masondixonbrewcrew@gmail.com or to my email gusaddkison@gmail.com.

Thursday, July 24, 2014

Modern Times Oneida - Gus #56

Today's brew is a new release from Modern Times Beer out of California.  This is their Oneida.  An American Pale Ale that is hopped with some interesting hops that they say brings out a balanced drinkable pale ale that has a fruity hop presence.  I'm looking forward to this!



About the Beer:
Style:  Pale Ale
Alcohol by Volume:  5.2%
IBUs:  50

Oneida

American Pale Ale

"Oneida is Hallertau Blanc-centric.  The bright tropical fruit and lemongrass notes give it an uber-pungent aroma, with the grapefuity citrus of Cascade providing a touch of balance.  We've also added experimental hop variety 05256 to the mix, adding nice hop complexity while keeping it a drinkable pale ale.  While more aggressively bitter than Fortunate Islands, Oneida still has a light body and moderate ABV.  We're considering making Oneida our spring seasonal, but that's all kind of up in the air."

The also have a link to the homebrew recipe on their website.

Poured from the bottle into a Brew Dog Punk glass.



Appearance:  Brew poured a golden-hued amber that had a bit of chill haze but as it warmed it became really clear.  A two finger white head on a semi-aggressive pour that hung around a while after shrinking to about a finger.  Rocky head filled with tiny bubbles that leaves plenty of lacing on the glass.  Very refreshing looking Pale Ale.


Aroma:  First sniff gives you a blast of fruity hops.  Tropical fruits and a bit of grapefruit as well.  Not really any dankness or super resin but I didn't expect it from the description.  Sweet malt almost like a hint of honey comes through too.  Really a good bit of a mango and almost fruit punch mixed with some grassy and floral notes.  Smells really great.

Taste:  More of the grapefruit comes in on the palate.  The tropical fruit notes are there as well.  Some sort of berry really comes out.  Hint of mango and the grassy flavors come through ever so slightly.  Sweetness hits mid-palate and then the medium carbonation comes through to wash it all back and leave a slight bitterness on the tongue for an aftertaste.  It's very refreshing and easy to drink.


Verdict:  This is another great brew from Modern Times.  I like that it's easy to drink and has just enough flavors in it.  It's not blow me away amazing but this is a drinkable pale ale that I think they were going for.  I'd drink this every time they released it if they do end up making it a seasonal release.  A good above average beer I'll give a B rating.  This would be a great food beer with something like pizza or a burger with some spicy jalapenos on it.

Thanks again for checking out the review.  

Until next time... Cheers,

Gus

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Any questions, comments or suggestions for brews can be sent to masondixonbrewcrew@gmail.com or to my email gusaddkison@gmail.com.