Not IPA-series: No. 1 – Sour mash wild proprietary saison

I’ve gotten pretty good at drinking sour beers. Lately I’ve been slacking though. After my trip to Belgium my respect and interest for the gueuze, lambic, framboise and kriek was very intense. But due to the prices and availability in Sweden (compared to Belgium at least) my mouth haven’t been moisten by the tart drink.
One of my spring projects will satisfy this thirst. Since lambic takes a long time to mature I will go another route to get my beer tart and sour.

This is the first post of what I will call Not IPA-series.

I will perform a sour mash and then pitch a sacch.-yeast to ferment it out. To get some more traditional Belgian feel to it all I will let the wort cool outside under the open sky to introduce some of the local bugs.

Step by step:

1.The first step of the mash will be a regular one hour mash in the lower temps to ensure a highly fermentable wort. The grist will consist  (yep!) of mostly pilsner malt with addition of some wheat, malted or unmalted – haven’t decided yet. This is recognized as a lambic malt bill.

2. The souring part of the mash will start after the hour long mash rest is finished and cooled down to a more suitable temperature for the lactobacteria. Unlike yeast the lacto. thrive in higher temperatures up to 50°c. I will use an aquarium heater to hold the temperature at 40°c for 48 hours.
2.1 Adding the bacteria is very simple and consist only of adding unmashed grains to the 40° mash. The grains have lactic bacteria on them and a handful will be sufficent to start the fermentation.
2.2 To acquire the right flavors the environment has to be anaerobic which means that there’s no oxygen in contact with the lacto. The lactic bacteria I’m interested in is the L. Delbcruckii which makes lactic acid (what we want) when working without oxygen. How to create this environment is pretty simple using one of two methods. The first involves only plastic wrap and the second plastic wrap and Co2.
Plastic wrap: Place the plastic wrap firmly on the grain bed and press out any occurring air bubbles.
Co2 and Plastic wrap: Fill the mash kettle (or your vessel of choice) with Co2 and then wrap the plastic around the edges and fixate.

3. Wait 48 to 72 hours. Keep the temperature steady and the environment oxygen free!

4. After your wait is done smell your mash and use this as a referece: http://youtu.be/ohhXiKwYYsg?t=5m16s

5. Separate your wort form the grains and continue your brew day as usual.

To end things off this time, here’s a picture from Moeder Lambic in Brussels (their smaller location): wpid-IMG_20130627_215625.jpg

References:

 

New era: satire, capitalism and critique just for fun.

Spring is coming to this desolated god forsaken country. Even though a hot summer calls for a light, refreshing and fizzy brew we felt that It will not suffice in this hard climate. Therefore were spending this Sunday brewing (as god intended) a vienna lager (3A) that with its darker hues will keep our savage people in check.

This brew will comment the moving of new political-ish ideas in the Swedish home brewing community. Helpless peasants in the shadow of the Goliath. I’m being dramatic, but I feel that theres a storm coming. Hopefully it wont take down our houses but power our mills. The lines between us and them are soon to be more blurry and the community will be less homogeneous and more connected.

We will call this beer Brewmasters premium golden shower.

This is my second go at this style and what I like about it is the crisp and satisfying freshness combined with malty malty malts. Yep.

Last time I tried brewing this style I wasn’t pleased with the crispness. It was a bit dull and maybe a little bit to sweet (not because of high FG) so I will add a bit more hops this time. I’m also adding some late hop addition to spice things up since it’s intended as a early summer beer. It’s a bit out of style but here it goes:

OG: 1.049
Mash temp: 66°c 60 min/76°c 15 min
Boil time: 90 min
IBU: 35-ish
Fermentation temp: 11°c

Malts:
Pilsner (weyermann) 59.6%
Munich I (weyermann) 38.5%
Carafa Spec. III (weyermann) 1.9%

Hops:
Magnum (14.7%AA) 35 IBU @ 60 min.
Hallertauer Mittlefruh (4%AA)17gr @ 1 min.

Yeasts:
Fermentis S-23 2 pkg rehydrated

Also I will harvest the yeast. Self explanatory picture below:

Yeast harvest

Pre-order American Sour Beer

Michael Tonsmeire or the mad fermentationist as most know him by is writing a book on sour beer that is planned to be released in May/June. Is available for pre-order now if your willing to buy from amazon. For us swedes it may be wise to wait until it hits the Swedish market since shipping is about 60 SEK from amazon.co.uk.

Full name for book: American Sour Beer: Innovative Techniques for Mixed Fermentations

Link to amazon: http://goo.gl/HBhyXF

 

More info about the book and a lot of other stuff at: http://www.themadfermentationist.com/2014/01/american-sour-beer-book-pre-orders.html

The turbid wort

Sunday, third day of march, 2014. Brewing american pale ale. Listening to the new Beck album while writing this.

This is a post in my mental diary. diary…diarrhea. [Yep, that is just what I was thinking] I was brewing today, I prepared my grist yesterday to shorten the actual brew day. It’s nice to just mash in. Eager to try the new mosaic hop I didn’t want to spend to much time thinking about the grains so I went with Tasty McDole’s APA grain bill.

I didn’t go single hop, haven’t worked out to well before. So I went with the motueka I had in the freezer. I did a hop stand and the wort went super hazy. I wonder why.

End of thought.

Facts:

 

Until cooling everything in my procedure went as usual and no haze was forming, so I won’t go into any further detail on it.

70°c: adding 30 grams (Blog post says 60, typo) of 50/50 split mosaic and motueka into whirlpooling action. Stand for 15 min. From here on until fermentation started the wort was super hazy unlike anything I’ve brewed before.

I’m pretty sure it wasn’t cold break thus it didn’t look like it. It looked more like cold haze. If this isn’t a malt related issue I have two theories.

Theory:
I believe the haze was formed by polyphenols (”…Polyphenols are haze formers…”) or by hop oils because the galaxy hop has a very high oil content: ”Typical total oils (ml per 100g) 3.0 – 5.0” (according to wikipedia article: http://en.wikipedia.org/wiki/List_of_hop_varieties).

Looking at this hop chart for American hops: http://www.usahops.org/graphics/File/HGA%20BCI%20Reports/Variety%20Manual%207-24-12.pdf the mosiac oil content is 1.0-1.5 Mls. per 100 grams of dried hops (p.16). Much lower than galaxy.

Comparing with amarillo and simcoe (less haze forming as seen in the blog linked above):

Hop Oil conent (Mls. Per 100 gr of dried hops
Amarillo 1.5-1.9 (usahops.org)
Galaxy 3.0-5.0 (wikipedia.org)
Mosaic 1.0-1.5 (usahops.org)
Motueka .8 (nzhops.co.nz)
Simcoe 2.0-2.5 (usahops.org)

As you can see Mosaic and Motueka has the lowest Oil content and therefore shouldn’t be the reason for haze (at least not because of hop oils).

This leaves the polyphenol theory.

Could it be that mosaic or motueka contain more polyphenols and therefor create more haze? I’ve found an article that may help me: http://www.mdpi.com/1422-0067/8/9/989/pdf

I will continue this on a later occasion. Keep tuned in.