It's kinda like the show Chopped on the food network. For this challenge, I opened up the basket and the secret ingredients are...
- Galena Hops (never used these before)
- Melanoidin Malt (never used this before)
- Rose Hips (never even heard of this)
My plan is to use all of the ingredients, but not have any one ingredient stick out to the tasters. This is how I brew Saison's. Extreme complexity, but hopefully a headscratcher as to how I accomplished it. Reach out to me if you want me to send you a couple of bottles so that you can listen in on the final tasting and compare notes!
Here is my recipe. Hope it turns out well.
Nordeast Farmhouse Ale - brewed for Iron Brewer: Batch 2 Round 6
malt & fermentables
% | LB | OZ | Malt or Fermentable | ppg | °L |
53% | 7 | 0 | Belgian Pilsner Malt | 34 | 2 |
15% | 2 | 0 | Vienna Malt | 36 | 3 |
8% | 1 | 0 | Spelt | 34 | 5 |
8% | 1 | 0 | Acidulated Malt | 33 | 2 |
8% | 1 | 0 | Honey | 35 | 1 |
6% | 0 | 12 | Biscuit Malt | 36 | 23 |
4% | 0 | 8 | Melanoidin Malt | 37 | 20 |
13 | 4 |
Batch size: 5.0 gallons
Original Gravity
1.058
Final Gravity
1.002
7.7% ABV
Color
8° SRM
(Gold to Copper)
Mash Efficiency
63%
hops
use | time | oz | variety | form | aa |
first wort | 90+ mins | 0.5 | Galena | pellet | 13.0 |
boil | 15 mins | 0.5 | Galena | pellet | 13.0 |
boil | 10 mins | 1.0 | Hersbrucker | pellet | 4.0 |
boil | 5 mins | 1.0 | Hersbrucker | pellet | 4.0 |
Boil: 6.0 avg gallons
Bitterness
35.2 IBU
yeast
Wyeast French Saison (3711) ale yeast in liquid form with low flocculation and 81% attenuation |
Alcohol
misc
Pitched the Yeast at 85 degrees and set upstairs in my 75 degree upstairs attic. Should cool down a bit tonight and then kick back up into the 80's for the first two days of fermentation. It looks and smells exactly as I want it too!
8.22.11 - Shipped my bottles out to the Iron Brewer judge and the 8 other brewers. Cost a pretty penny. I think it's a bit under carbonated, but still really fantastic beer. Wish it was carbed on the upper level rather then lower level for the style...but oh well. Crossing my fingers!
8.22.11 - Shipped my bottles out to the Iron Brewer judge and the 8 other brewers. Cost a pretty penny. I think it's a bit under carbonated, but still really fantastic beer. Wish it was carbed on the upper level rather then lower level for the style...but oh well. Crossing my fingers!
Congrats on being accepted!! Out of curiosity, how does one get accepted into iron brewer?
ReplyDeleteI just submitted my info to the site, and then was contacted. No idea if there is a wait list, or how many people want to get involved with this type of a challange. You have to be pretty badass...kinda like the honey badger. And also willing to ship 20 bottles of your batch to other people.
ReplyDeleteUnderstood. Best of luck!!
ReplyDeleteAfter looking over your recipe, I am curious if you would mind saying a little more about your 1st hop addition (i.e. the 1st wort hopping). Specifically, when (pre-boil) did you add your 1st hops? My apologies for the question, but the concept & terminology of 1st wort hopping is new to me.
Hey Ethan. Yeah...so First Wort Hops. First off, do you brew all-grain? If so, you'll know that you mash the grains, then drain that wort out of the mash tun leaving the grains behind. As soon as you get any wort into your boil kettle, that is when you put the hops in for the First Wort Hop addition. Whether you fly sparge or batch sparge, simply put in your hops in right away once you have wort. Then when you bring it to a boil, the hops have already been chillin in there for 15-45 minutes depending on your process. You get more bitterness out of it...but it's also a smoother bitterness, but an added benefit is you also get a lot of aroma out of it. Don't ask me how...but you do! It's a pretty awesome technique, especially if you want to add complexity to your hop profile.
ReplyDeleteThanks for the info!
ReplyDeleteDo you use 1st wort hops with only a few beer styles or is it something you like using whenever you brew?
I like to do it in almost all of my beers. The only ones I'd consider not doing it in would be really malty beers where I want the malt to shine through. Biere De Garde, maybe certain Bock styles. It's totally up to you. My experience with it is that the Aroma you get from FWH lasts much longer then dry hopping. My beer The Essence was extremely aromatic 6 months after I bottled it. I'm pretty sure that was because I FWH'd it pretty heavily! Dry hops start to fade weeks after bottling. It's just another thing that will add complexity to your hop profile so you have to decide first, is my bittering hop going to complement my other flavor and Aroma hops. If yes, then FWH. If no, then do a normal 60 minute hop addition. Make sense?
ReplyDeleteHey Nick - nice job making it to the 2nd round! Do you know if you won yet? Also rose hip oil is used in a lot of skincare products as an anti-aging ingredient. So I like to think you made an anti-aging beer. Perhaps a Fountain of Youth Ale? I'd drink it.
ReplyDelete