Split batch with new hop variety and seasonal yeast

Along the lines with my pilsner cravings I’ve also turned to the Belgian response to the pilsner as the the thrill seeker I am. I’m talking about Golden Strong Ale, the famous belgian Duvel. From what I’ve heard the Duvel was a darker beer in the beginning but in an attempt to compete with the lager styles the brewers decided to make the Duvel into a light fizzy brew. This apparently worked pretty well since Duvel is often one of the few brews one find in less assorted bars and restaurants. It’s also one of the beers you’ll always find if you walk into a 7 eleven in Brussels.

Enough history, now for brew plans.

This post will be divided into two parts, the first part is about some new interesting ingredients. The second part is about the brew day. Click here to get directly to the second part.

Last weekend me and my dad placed second in the peoples choice awards in the low ABV-category during the national home brew competition (in Sweden). Except for the medal and a diploma we returned home with a box of goodies. It contained a lot of stuff but most interesting was a bag of hops I’ve never heard of neither had the Internet. Also there was a vial of WLP590, a seasonal saison yeast.

After some correspondence with the kind people at humlegården I got some info about the hop. This is what they said (It’s in Swedish, scroll down for English summary)

Hej hopp alla glada SM-vinnare (c;

Fusion är en helt ny humlesort från England.

Charles Faram, CF, har i ett flertal år bedrivit en utvecklingsverksamhet ihop med Wye College med målet att ta fram helt nya humlesorter i tidens anda, dvs med bredare smakpalett och mer frukt osv

Förutom att korsa olika sorter för att få fram nya spännande smaker så tittar man oxå över tidigare ratade humlesorter i och med att men genom åren fått fram ett antal sorter som man ratat pga av deras överdrivna inslag av citrus och tropisk frukt… (c; Det var ju inte direkt sådan humle man letade efter på 70-talet då fokus istället låg på att hitta sjukdomsresistenta sorter som fortfarande gav de för England typiska kryddiga smakerna.

Hursomhelst, Fusion är såldes en humle som kommit fram via CF´s experimentodlingsprogram och därför ännu bara odlats i ganska liten omfattning hos ett begränsat antal odlare. Jag har tyvärr inte haft chansen att testa den själv men vad jag hört så skall Fusion ge arom och smak av citrus med kryddiga inslag.

Tidigare i år fick vi in 2 andra sorter från CF´s experimentprogram: Archer och Jester.

Archer ger klassiskt brittisk kryddighet / blommig humlearom men med inslag av lime, aprikos och persika.
Jester är kraftfull och ger tydlig arom av grapefrukt och tropisk frukt med inslag av svartavinbär och lycheefrukt.
Fusion skall ligga mellan Archer och Jester.

mvh,

Humletrollet Peter

The Fusion hop is a new English variety from Charles Faram experiment program. It’s described as citrusy and spicy. It’s the Sting of hops (Englishman in N.Y.). It’s not grown in big quantities so I don’t know if it’s possible to get anywhere at the moment.

I haven’t found too much information on the WLP590 except for what’s on white labs website. It may be their response to 3711 French Saison since they share the same name but I’m not entirely sure. The 3711 attenuate higher according to the numbers and that points to WLP590 to be a separate strain.

Here’s a link to the yeast profile on white labs page.

Second part of post begins here!

Tomorrow I’ll be brewing a split batch on the new 50 L system with my dad. We’re aiming at Duvel clone with some modifications to showcase the new hops.

The Duvel is a simple beer that is hard to clone, here’s why:

1. It’s a dry beer. It’s super dry, below 1.010 and without killer yeast control full attenuation is hard to get. Solution: sugars, and lots of it!

2. It’s hard to know where to start recipe wise, the internet is full of different takes. Some with fruit additions to get the pear notes characeristic for the beer. The resources I turned to was as always brewing classic styles and the brewing network. Simple recipe, crazy amounts of sugar but most important proven.

3. The high carbonation. Not a problem if you are kegging but it can be scary to bottle ferment a brew to 4 units. Use thick bottles.

The recipe im going with is 80% German pilsner malt (w) and 20% plain sugar (beet). For hops I use herkules or another German hop 30 minutes into the 90 minute boil aiming at 32 IBUs. My modification to the recipe is a hop addition of fusion hop to try it out and showcase some flavor/aroma-properties. Depending on the aroma from the hops i’ll add around 0.4 0.8 grams per liter at 5 minutes flameout. It’s not a lot but I want a subtle hop aroma.

Before pitch I’ll split the batch in two and use wlp590 i one and wyeast belgian strong ale in the other one. That will give me a hopped up Duvel clone and a super dry saison. I’ll start at 18°c as instructed and after 20% attenuation I’ll let it rise to room temperature.

More updates tomorrow! Mash in at 9.

Disclaimer: typing on smart phone, spelling will suffer.

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