Super Juice Solution - Trinity Brewing

Not too long ago I brewed a sour IPA inspired by Red Swingline from Trinity Brewing. It turned out to be a nice beer, but it's not anywhere close to Swingline. It has some really nice hop flavor and aroma plus a mild tartness in the finish, but no question, I missed the intended target.

To my surprise, I received an email from Jason Yester, "Captain of the Pirate Ship" (that has to be the coolest job title ever), aka Trinity's head brewer. He mentioned he saw my post and said to contact him if I needed any help with the recipe. Jason is putting out some awesome beers so I would have been a fool not to accept his generous offer. We exchanged a few emails and he graciously shared his recipe and some process information for one of their newer beers, Super Juice Solution. Jason also gave me permission to post the recipe, which goes to show not only does he make great beer, he's also an incredibly cool guy. 

Super Juice Solution is similar to, but a little different than Swingline (e.g. no aging in Chardonnay barrels). It's a sour session IPA and it involves a method of souring and a malt that I've never used before.

• Kettle/Wort souring - Usually when I brew a sour beer, I'll either pitch bugs early in the primary to give them a head start on yeast (see my Berliner Weiss posts) or I'll pitch a blend like Roeselare and try to be patient for up to a year while the souring microbes do their thing. This time I'll be kettle souring before the boil with lactobacillus then boiling, and finally fermenting with brett brux. After the mash, I'll collect 6.75 gallons of wort and take it up to a quick boil to kill off any unknowns before I pitch the lacto.  Next, I'll chill to around 114F then hold it at 114.5F for 22-23 hours until the pH drops to around 3.2-3.4. After that, I'll proceed with the boil. In order to maintain the temp during the souring process, I ordered a 60 watt car battery heater/warmer. This is controlled by my BCS-460. It probably wouldn't work that well in the garage in the middle of winter, but my garage is pretty warm in the summer so it's having no trouble maintaining the temp.

• Chit malt - I've never used this malt before and it was a bit challenging to find a source. Fortunately the guys at Salt City Brew Supply managed to track some down for me. It's basically a very undermodified malt somewhere between raw barley and more common well-modified base malts. I asked Jason if I could use any undermodified malt in this recipe (e.g. Briess' Under-modified Pilsner Malt) and he said no, Chit malt is essential and the key to sour beer. This malt is also commonly used in decoction mashes for German lagers (e.g. Rogue Farms Good Chit Pilsner).

Jason gave me the recipe based on their 12.2 barrel brew system which I scaled down for five gallons. Here's the recipe as I made it. 

5# 12oz Weyermann Pilsner Malt

1# 8.6oz Best Malz Chit Malt

12.3oz Weyermann Vienna Malt

12.3oz Weyermann Acidulated Malt

5.3oz Crisp C77

6oz Rice Hulls

WLP677 Lactobacillus Delbrueckii 

WLP650 Brettanomyces Bruxellensis

14g Summit (60 min)

5.6g Corriander (15 min)

131g Amarillo (10 min)

120g Amarillo (Dry hop @3 months)

20g Willamette (Dry hop @3 months)

10g EK Goldings (Dry hop @3 months)

Mash at 145.4 for 35 minutes. Collect 6.75 gallons and boil for 15 minutes**. Chill to 114F and pitch lactobacillus. Hold at 114F for 23 hours (pH should be down near 3.2) then boil. 90 minute boil. Ferment in the low 70's then ramp temps up into the mid 80's. Age for 3 months then dry hop. 

**Jason doesn't recommend boiling for 15 minutes. Something got into my first attempt at making this beer. I'm not sure what it was (microbes and/or yeast) but it was horrible smelling and tasting. I ended up dumping it before the boil. So just for my own piece of mind, I decided to do a short boil on the second attempt to kill off any unknowns. 

Brewing Notes

So I brewed this beer a little while ago. I was debating whether or not to post about it until I found out if I successfully made a decent sour IPA, but I figured I might as well post anyway. 

Things went well although I left it to sour a lot longer than 23 hours. I tasted the sample after 23 hours and I could detect some tartness but it was masked by residual sweetness in the wort. I tried pH test strips and they didn't measure a change, so I decided to let it go a bit longer. Well, life got in the way and before I knew it, an entire week had passed. I tasted it before boiling and there was noticeable tartness, but it still seemed to be masked. I went ahead with the boil thinking that once the brett ferments out the sugars, the sourness should come out. Time will tell if that theory is correct.

P.S. Even if I manage to screw up this beer, buy a couple bottles of anything you can find from Trinity. You won't be disappointed.  

Update 11/30/2014

Dry Hops were added today!

Update 12/27/2014
This turned out to be a nice beer but the tartness level is pretty low. There's some tartness in the finish, but it's much lower than I expected, especially considering the lactobacillus had a whole week to sour. I must be doing something wrong during the souring phase. I'll have to revisit this recipe in the future.

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Robust Porter 2014

I brewed up a Robust Porter over the weekend. The recipe was somewhat of a mix between the last two smoked porters minus the smoked malt. BJCP guidelines describe this style as A substantial, malty dark ale with a complex and flavorful roasty character. 

Here's the recipe is I made it:

3.25 # Crisp Maris Otter
3.25 # Muntons Pearl Malt
0.75 # Crisp Medium Crystal
0.75 # Crisp Light Crystal
0.50 # Crisp Chocolate Malt
0.25 # Crisp Pale Chocolate Malt
0.75 # Weyermann Munich II
0.30 # Briess Black Patent (added to the mash right before the sparge)
28g Chinook (60 min)
28g Willamette (20 min)
14g US Goldings (10 min)
1/2 Whirlfloc
1/2t Wyeast yeast nutrient
WLP862 Cry Havoc in 1L starter

Mash at 153F for 60 min. Ferment at 58F

Brewing Notes
No issues other than the gravity was a touch higher than I anticipated. Target was 1.061 and measured was 1.065. This brew smelled amazing during the mash. Looking forward to giving it a try when it's ready.

Update 7/2/2014

I was able to chill this beer down to the low 60's and put it in the fermentation chamber overnight to get it down to 58F before pitching. Fermentation took off fairly quickly. There's quite a bit of hop aroma coming off the fermentation. Hopefully I didn't overdo it for the style. I'm sure I'll like it, but I was planning on entering this one in a competition so hopefully the judges will like it too.

Update 7/7/2914

The krausen seems to be dropping but there's still a fair amount of activity. The fermentation chamber smells awesome.

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Sour Saison Experiment

I feel like I've been brewing a lot of sour beers lately, not a bad thing at all. I was at my LHBS a couple nights ago and they had a pack of Fast Souring Lacto GB110, a new offering from Gigayeast. My first thought was to brew up more Berliner Weisse, but I already have 10 gallons from our recent Big Brew Day event so I figured I'd try something different. I love saisons and thought it'd be interesting to do a sour version of the style. This recipe is a little more complicated than most recipes because it involves two boils.

The basic process is mash, sparge, split batch in half (one for souring, one for non-souring), boil separately with respective hop and spice additions, and ferment separately. One half will be fermented with the lacto and the other half gets WLP568 Saison Blend. My goal is to get souring from the lacto fermentation, and some nice Belgian yeast character from the yeast blend. When fermentation is done, they'll be blended together. Hopefully I end up with a really good complex sour beer and not a mediocre beer resulting from an unnecessarily complex process.

Here's the recipe:

16.0# Dingemans Belgian Pilsner
2.0# Weyerman Pale Wheat Malt
28g US Goldings (90 mins non-sour half)
28g Aged Hops (60 min sour half)
WLP568 Belian Saison Blend (non-sour half)
GB110 Fast souring lacto (for sour half)

The remaining ingredients are split in half with half going into each boil:
14g US Goldings (15 min)
20g Ginger root, grated (12 min)
2.0# Candi syrup, Simplicity
Zest from one orange (5 min)
8g Coriander, ground (5 min)
8g Grains of Paradise, ground (5 min)
20 Black peppercorns, ground (5 min)
14g Simcoe (2 min)
14g Amarillo (2 min)
1t Yeast nutrient

Mash at 150F. Collect 13gallons then split in half. 90min boil. Ferment at room temp allowing both to free-rise as much as they want.

Brewing notes:
No issues to speak of other than two boils make for a long brew day. We took a break between the two boils to listen to the NHC Awards ceremony to see if my Peppermint Chocolate Stout medaled (it didn't). The non-sour portion took off. The sour half is going a little slower.

Update 6/16/2014
The lacto seems to be taking off now. It took about 48 hours but it's now developing a bit of a krausen. On the other hand, the WLP568 took off like a rocket with a one inch krausen forming within the first couple hours.

Update 6/24/2014

Sour half is still chugging away. I'm going to try to pull a sample this weekend and see where it's at. 

The clean half seemed like fermentation had slowed so I swapped the blowoff hose for the airlock. Well it wasn't done and it blew the airlock out within 24 hours. Fermentation is still really active and doesn't show any signs of slowing down.

Update 7/2/2014

Both halves are still chugging along. The lacto half has a thin krausen but is still showing an occasional burp in the airlock. The saison yeast blend krausen has finally dropped a bit, but like the lacto it doesn't seem to be quite done yet. These might be ready for sampling in the next week or so. 

Update 7/7/2014

The unsoured half seems to be done, but the sour half is still chugging away. The krausen isn't as high as it was at its peak, but it's still there and the airlock is showing activity about once per 8-9 seconds. I'll let this ride for a few more days and see where it's at.

Update 7/9/2014

I got impatient and pulled a small sample of each half. Unsoured half has some nice yeast character that compliment the spice additions. The sour half is a little disappointing in that it is barely sour. My plan was to blend the two and end up with mid-level tartness in this beer; something noticeable but not mouth puckering. Based on my experience with Wyeast lacto in my Berliner Weiss, this should have been more than enough time to have significantly lowered the pH, but if I were to blend right now I don't think anyone would even know it was a sour beer. I tried measuring the pH with my 2.8 - 4.4 pH test strips and they don't even register. I decided to go ahead and pitch some of the Wyeast lacto + Jolly Pumpkin blend I saved from my most recent Berliner brew. In hoping this will help increase the tartness level.

Update 8/7/2014
I pulled a sample of each fermenter last night. The non-sour half is really nice with classic spicy saison character. The sour half is very similar but with some mild but noticeable tartness. It's about the level of tartness I was hoping to get by blending the two, so I don't think I'll be able to blend them after all or it'll just get lost. I think I might let the sour half go a little longer to see what happens with the JP dregs, but I'll probably keg the non-sour half this weekend.

Update 9/20/2014

Just got my scoresheets for the 2014 Grace Lutheran Bier Brauen (GLBB). I also entered this one in the Beehive Brew-off (BBO). Both entries were from the non-soured half. 

At BBO this beer scored a 36 with the only negative comments being that the carbonation was low. I had to hurry and get this in the bottle for BBO, so I tried to force carb it in about 24 hours and I knew it was a bit under carb'd. For GLBB I had a bit more time to up the carbonation and it ended up scoring a 44. Sadly, it did not medal, but I'll take a 44 any day. It had some great comments from the judges and I really dig this beer, so this recipe is a keeper. I can't wait for the sour portion to get a little age on it.

Update 10/7/2014
I pulled a sample from the sour half. I'm happy to say it has some really nice tartness. It's not as sour as my Berliners but it's not too far off. On a scale of 1-10 with 10 being the most sour, my fruit lambics are a 10, 2014 Berliners are about a 7, and this sour saison is a solid 6. I decided to go ahead and rack this beer to a keg to force carb. I'll probably go ahead and bottle from the keg after it's carb'd.

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Sour IPA #1

I did another late night brew session last Wednesday night. This time I made an experimental beer inspired by Red Swingline IPA Primitif from Trinity Brewing. I got a chance to try this beer at The Rackhouse Pub's All Colorado Rare Beer Tasting last year. If you get a chance to try any of their beers, do it...especially the sour/wild beers. There isn't a ton of information about this beer, but their website describes it as follows:

Red Swingline, IPA Primitif. DRAFT Magazine's Top 25 Beers in the World for 2013! A wild and sour session IPA. Brewed with three heavily fruity hops, coriander, and tangerine zest the profile is definitely American in focus. Aged in French Oak Chardonnay barrels with souring Lactobacillus, funky Brettanomyces yeast, and dry-hopped in each individual barrel. This beer is a definite wow moment. 4.1% ABV; pH 3.6; 100 IBUs; rare.

When I found out they were claiming 100 IBU's on this beer, I had to call BS. I didn't detect hardly any bitterness and bitterness can really clash with tartness.

I found out a little bit more about their process from tidbits of info from various blogs and interviews. Trinity performs a sour mash, so they aren't relying on lactobacillus for souring during fermentation. After the mash it is boiled with hop additions that result in reported IBU level of 100. The sourness doesn't boil out, so they're left with a soured and highly hopped beer straight from the kettle. After fermentation the beer ages in French Chardonnay barrels for eight months. I think a lot of the bitterness ages out in the barrel. At some point, they dry hop the crap out of this beer with Mosaic, Citra and Amarillo. The result is an amazing beer for sour beer lovers at hop heads.

EDIT: To my surprise, I recently got an email from Jason Yester, Captain of the Pirate Ship at Trinity Brewing. He assured me this is a 100IBU beer. He also sent me a recipe that I hope to brew soon that should yield results closer to Swingline than this first attempt was. Props to Jason for being such a cool guy and being willing to share his knowledge and expertise.

So right up front I'll say this recipe isn't intended to be a clone and I don't expect it to turn out exactly the same as Red Swingline but I'm hoping for something drinkable and reminiscent of Red Swingline..

I'm using a similar process as my Berliner, so I'll ferment with lacto for a few days to get the sourness level I want. That means the IBU level has to stay low; lacto doesn't like IBU levels much above 6, so there are no hop additions prior to 1 minute left in the boil. I'm also incorporating hop stands at sub-isomerization temps, trying to extract flavor and aroma without bitterness. Here's the recipe and process as I tried it on my first attempt at making this beer. I had to change a couple things from what I'd planned. For example, my local grocery store didn't have tangerines, so I went with navel orange zest.

7.5 # Muntons Pearl Malt
8.0 oz Briess Crystal 20
8.0 oz Crisp Extra Light Crystal
8.0 oz Briess Carapils
7.0g Coriander (5 min)
Zest from 2 navel oranges (5min)
0.5t Yeast Nutrient
14g Mosaic (1 min)

7g Columbus (1 min)

1st hop stand at 165F for 30 min

7g Citra (60 min hop stand)

14g Amarillo (60 min hop stand)

28.3g Cascade (60 min hop stand)

7g Mosaic (60 min hop stand)

2nd hop stand at 140F for 30 min

14g Citra (30 min hop stand)

14g Mosaic (30 min hop stand)

Dry hop

28g Citra

28g Mosaic

28g Amarillo

Wyeast 5335 Lactobacillus 

Gigayeast GY054 Vermont IPA

Mash at 152F. Perform hop stands as indicated. Ferment at 68F.  Pitch lacto at least four days and up to seven days before pitching yeast.

Update 6/9/2014
Brew day was fine on this batch, no real issues. I forgot to mention above, but you do not want to aerate this beer...just chill and pitch. Judging by the way the lacto took off, my IBU level is definitely low.

Update 6/12/2014
I pitched the Vermont IPA yeast today. Cracking open the fermenter, I was greeted with the aroma of hops and pleasant acidity. Once primary wraps up I'll dry hop it.

Update 6/15/2014
I pulled a sample today. The gravity is down to 1.007 and it has an amazing peach aroma. The tartness is there but it's a little more subdued than I'd hoped; It's probably perfect for people that don't like a really intense tartness. I'm going to cold crash it and try to get the yeast to drop out, then I'll dry hop for a few days.

Update 6/23/2014

Dry hops went in today. I also decided to add an ounce of medium toast American oak that had been soaking in Pinot noir for the past few months. I'm hoping the oak will add some complexity since it didn't turn out as sour as I wanted. 

Update 9/16/2014

Even though this beer didn't turn out as planned, it is a pretty nice beer. It has great hop flavor and aroma and the combination of hops work really well together. I decided to enter it in the 2014 Bier Brauen competition and it took second place in category 23 Specialty Beer. Granted, this is a lot smaller comp than NHC or Beehive Brew-off, but it's still nice to have it be recognized. I haven't gotten my scoresheets back yet but I'm interested to read the comments. 

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Flashy Topper IPA

I just wrapped up a rare Friday night brew session. This recipe is mostly based on Green Flash's West Coast IPA, but I'm using Gigayeast's Vermont IPA yeast which is the same yeast that's used in Heady Topper. I also did a hop stand for this beer, something I experimented with last year but decided it was time to revisit now that I have my whirlpool setup.

This is the first time using a Hopshot. I helped out a friend from my brew club with programming his BCS460, and he gave me a HopShot to try out. They're used the same as hops, you just don't get any of the vegetative matter.

The recipe is as follows:
10.0 # Rahr Pale 2-row
0.93 # Crystal 40
0.93 # CaraPils
5ml Hopshot (90min)
14g Simcoe (30 min)
7g Columbus (30 min)
21g Simcoe (15 min)
21g Columbus (15 min)
28.3g Cascade (10 min)
14g Simcoe (Whirlpool)
14g Columbus (Whirlpool)
1/2 Whirlfloc
1/2t Yeast Nutrient
Hopstand #1 @ 190F for 5 min - some isomerization still takes place
Hopstand #2 @ 165F for 30 min - sub-isomerization range
Hopstand #3 @ 140F for 30 min - tepid range
1 package Gigayeast Vermont IPA, no starter

Mash at 152F, 90 minute boil, ferment at 61F ramping up to 65F

Dry Hops
14g Columbus
14g Simcoe
14g Amarillo
14g Cascade
14g Centennial

Update 5/18/2014

Fermentation took a bit longer to get going than I expected. Usually I'll see signs of fermentation in eight hours or less, but this one took closer to 24 hours. I know the cell count is a lot higher in Gigayeast packs and you're supposed to be able direct pitch without a starter, but I think next time I'll opt to make a starter anyway.

Update 5/28/14
I dumped the yeast today, added the dry hops, and bumped the temp up to 68F today. I'm hoping to keg this weekend.

Update 6/2/14

I kegged this beer last night and it smelled amazing. Hopefully it tastes as good as it smells once it's carb'd up.

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