Sunday, April 22, 2012

Latest Batch (De Dolle Still Nacht "inspired" ale with bugs)

Hey all, Well I mentioned I was going to be getting back into doing some more beer with Brettanomyces and some other bugs. Well I just racked my De Dolle, Stille Nacht inspired ale out of the primary into 2 different carboys and pitched a vial of Brett claussenii (WLP 645) in one and a vial of Belgian Sour Mix I (WLP655) in the other. I'm not expecting a lot of sourness from the B. claussenii, just more of a pineapple-like aromatic quality hopefully. I'm going to see what I can do with both of these as far as blending them when they are all done. I'm very anxious to try these as it has been a couple years now since I have played with any wild yeast or bacteria. Here is the recipe I came up with for this beer. This is a 90 minute boil to try and volitize dms precursors.

Stille Nacht inspired
16-E Belgian Specialty Ale
Author: Brian Richards
Date: 4/13/2012

Size: 10.5 gal
Original Gravity: 1.082 (1.026 - 1.120)
Color: 7.58 (1.0 - 50.0)
Bitterness: 20.8 (0.0 - 100.0)

23.0 lb Belgian Pils
8 oz Honey Malt
8 oz Special Aromatic Malt
8 oz German CaraFoam
8 oz Belgian Biscuit
8 oz Belgian Caravienne
2 lb White Table Sugar (Sucrose)

.75 oz Bravo (14.2%) - added during boil, boiled 60 m
0.5 oz Styrian Goldings (3.4%) - added during boil, boiled 15.0 m
0.5 oz Styrian Goldings (3.4%) - added during boil, boiled 3.0 m
1.0 ea Fermentis T-58 Safbrew T-58
1.0 ea Fermentis S-33 Safbrew S-33

I transfered from primary fermenter into 2 5 gallon carboys carrying over a decent amount of yeast from the primary and I pitched 1 vial of WLP645 (Brett. claussenii) and 1 vial of WLP655 (Belgian Sour Mix I). When I transfered the beer my gravity was at 1. 022, not sure how much character I'm going to get with this being the starting line for souring agents. I'm a little rusty.


Well, my and my bro-in-law are thinking about brewing a batch of our O.T.A.S. (One Ton Axle Swap) Imperial Porter today for a festival in Portage, IN. (Porter's Perfect Pint sponsored by Leroy's Hot Stuff and Pat's Liquor) We want to age some of it in a recently dumped whiskey barrel that should be arriving this week. If you live in the area you should come check us out. I believe it is in late Sept to early Oct. sometime. I'll definitely be posting about it as it approaches.