Chitty Bang Bang - Oud Bruin

>> Sunday, October 19, 2014

I needed to use up my Wyeast PC Oud Bruin blend so today I brewed up an Oud Bruin-ish beer. I like my Oud Bruins a bit more tart than the classic style guidelines. This style should be tart but not as much as a Flanders Red and they should have a fairly substantial malty backbone. This particular blend is supposed to allow the malt character to shine in the finished beer so I'm anxious to taste the results. As usual, I'm using aged hops in this beer. The recipe as I brewed it:

3 lbs 8.0 oz Crisp Maris Otter
3 lbs 8.0 oz Pilsner Malt
2 lbs 8.0 oz Munich Dark
1 lbs 8.0 oz Chit Malt
10.0 oz Aromatic Malt
8.0 oz Pale Wheat
8.0 oz Special B
1.0 oz Midnight Wheat
1.0 oz Debittered Aged Hops (60.0 min)
PC Oud Bruin Blend (Wyeast #3209)
Yeast Nutrient

Mash at 156F for 50 min, 90 minute boil, ferment at 80F.

Brewing Notes
No issues. Hit target O.G. of 1.074 spot on. I whirlpooled down to 80F then transferred to a Better Bottle and pitched the blend. No aeration on this one.


Sour Rye

>> Sunday, October 12, 2014

I recently brewed a Russian River Consecration clone as part of a club barrel project. Our club voted on a few different styles and the Consecration clone won out. We're only a couple weeks away from racking this beer into the barrel on a whole bunch of zante currants...which also means we're two weeks away from kegging our Tart of Darkness clone! But I digress.

One of the other styles that was in the running was a sour rye beer. I thought this sounded really interesting and I had some Wyeast sour blends on hand, so I decided to try my hand at a sour rye beer. I guess you could say Sour in the Rye from The Bruery is the inspiration for this beer, but this really isn't intended to be a clone attempt.

Like wheat, rye malt is huskless and has a reputation causing stuck mashes when used in large proportions, so I'd strongly advise, don't skip the rice hulls. I'm also using the chit malt again (as in Super Juice Solution). Here's the recipe as I made it today:

4.0 # Muntons Pearl Malt
4.0 # Weyermann Rye Malt
1.25 # Best Malz Chit Malt
0.5 # Weyermann Vienna
6.0 oz Weyermann Dark Munich
3.0 oz Briess Black Patent
1.0 # Rice Hulls
28g Aged hops (60 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Wyeast 3203 De Bom Sour Blend

Mash at 150F for 45 minutes. 90 minute boil. Ferment at 80F then ramp up to 85F over a few days.

Do not aerate before pitching sour blend. Wyeast does recommend measured aeration after reaching about 80% of expected attenuation.

Brewing Notes:
No issues to speak of. I hit the target gravity of 1.057 spot on. Currently sitting at a cozy 80F in the fermenter. 


Consecration - ZZ Hops Big Bad Barrel Part 2

>> Sunday, September 21, 2014

Today I'm brewing 10 gallons of Consecration clone for part 2 of my club's barrel project. This beer will be fermented clean then racked to the barrel on a whole bunch of zante currants.

Here's the recipe as I made it adjusted for my efficiency (and the original)

19.0 # Rahr Pale Malt
0.88 # Weyermann Acid Malt
0.44 # Weyermann Carafa II
0.44 # Special B
2.0 # Corn Sugar (10 min)
2.0 # D-180 Dark Candi Syrup (Flameout)
28g  Sterling (90 min)
56g  Sterling (30 min)
56g  Styrian (1 min)
White Labs WLP530 Abbey Ale
4.0 # Zante currants in secondary

Mash at 158F, 90 minute boil

Brewing Notes
This session was a bit of a bitch. I had a brain fart and forgot to put my hops into the hop spider. This caused problems during the whirlpool because it clogged my hop/trub filter. After a couple clogs I decided to just go ahead and pump into the fermenters. At least lunch was good...enjoying some smoked candied salmon with brown rice and Parmesan asparagus for lunch during the brew session.


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