Visiting my friend Roger at Café Proviant (brew pub)

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Today I went to drop of a hop plant at Café Proviant in Stockholm where my friend Roger brews beer every Sunday. It was the first time i visited during a brew day and they have a nice little setup with a 200 liter Braumeister brew system and four (If I remember correctly) temp. controlled fermentation tanks. They also have a 50-liter pilot/yeast starter system which they use to brew batches for growing yeast. The small batch beers are also served to the customers.

Today they brewed a pilsner with 55% munich malt, a bit unorthodox if you ask me but Roger is not known for following the rules. He gave me sample of 100% brett from the fermentation tank and it was great! Super clean with ripe mango fruit notes.

Another beer I tried was the bitter which is a 2.9% beer and it was just amazing! I really do enjoy great session beers. Thank you for the pint Roger!

Here’s some pictures and the restaurant is well worth a visit, not just for the beers but their menu looks tasty as well. The address is Arbetargatan 33.DSC07889-2 DSC07890-3

The 200-liter system (I guess the 500 as well) has a manometer showing the pressure inside the tubes pumping wort. According to Roger sometimes the pressure has to be corrected.DSC07891-4

Pilot brew working on a wit. (I named it wits and tits, I don’t think they will use it though)DSC07893-5

Bitter and hop plant. I hop it survives!DSC07895-6 DSC07896-7 DSC07897-8 DSC07899-10

 

German Pils

For the last couple of months my go to beer has been Augsburger Herren Pils from a German brewery called Riegele. It’s not a microbrewery in any way I’d say but they do brew a really good pilsner. I’ve been pretty idle when it comes to both writing here but also with homebrewing. School, girlfriend and other interests has consumed my time and left little to no strength to brew. But another reason why I think I’ve been idle is because I’ve found this cheap, great tasting, fresh and light, pilsner that made me yearning for nothing else.

So how do one get back on the horse (the homebrew horse) from being a lager addict? One brew an even better pilsner at home of course!

So me and my dad (aka Big T.) started planning a lager brew session which ended up being, if not better, as good as Augsburger pils. There were some clear differences in clarity (pun intended) but tasting blind it was hard to tell them apart.

Here’s a picture of the Bitberger:Bitberger

 

With the beer at my dads place I wasn’t able to procure a lot of it to myself. But since then we’ve bought a Braumeister 50L which means we can brew enough for both of us.

Here’s the recipe we’ve been using:

OG: 1.048 Boil: 90 min

Pilsner (Weyermann) 95%
Munich (Weyermann) 5%
Mash @ 65°c for 60 mins + 15 min mashout @ 75°c

Herkules 60 min @ 38 IBU
Tettnanger 5 min @ 2.5g per liter

Fermentis s-23, use as instructed. Fermented at 11°c for 21 days then ramped up to 15°c for 3 days and then lagering at 4°c for about 6 weeks or more.
Update: The initial malt bill turned out great but we wanted to lighten up the beer even more. Therefore we removed the munch malt and added about 3% carapils and used pilsner malt for the rest of the bill.

 

Due to a crowded fermentation chamber I needed to speed up the fermentation process a bit. Below I’ve made a timeline for the fermentation process:

May 2 – Pitch at 11°c
May 11 – SG: 1.010 ramp up to 15°c
May 14 – Taste and check for off flavors. If clean keg. If not ramp up to room temperature (leaving the fridge free for new brews)
May 16 – Taste, if clean keg and crash to 4°c.
Minimum 4 weeks of cold conditioning.

It’s important to leave the beer on the yeast until all off flavors, such as diacetyl and acetaldehyde, are gone.

Tasting notes on Every Brett You Taste

I wrote about my first brett beer in January (link to post here – http://www.beernakedblog.com/brews/every-stingy-farmhouse-police-you-smell/).

Now it’s time to taste it.

Appearance: A golden to amber color with a dense white head of medium size. A lot of bubbles rising fast through the beer, may be due to the little to warm serving temperature.

Smell: Very malty with a hint of barn funk and ripe apples. Not too many components.

Flavor: Pretty sweet, way to sweet for a saison, this may be the priming sugar and will probably be consumed by the brettanomyces during a longer conditioning. There is also a bit of tartness that will go well with the drier result i’m hoping for in time.

Overall: It definitely needs more time in the bottle to be at it’s best. Next time I wont add any or a lot less munich malt, it takes to much space in the beer and won’t let the yeast show enough. I’m looking forward to see how this ages!

And here’s your picture!

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Mashing in with a lazy head.

Today I’m mashing in with my new grain scoop (see picture at the bottom of the post) along with some early head retention problem, regarding retaining my head and neck up due to awesome beer tasting and chatting last night.

Me and Roger started out with a imperial stout from port brewing (santas little helper) which was pretty awesome. After some home brew we went to Edvard to meet up with him and some friends. Here’s where the party really started. We enjoyed several crazy and tasty beers in the following hours. Among them Lindemans Cuvée René and a dry hopped geuze from cantillon (Cuvée des Champions) which were probably the best beers during the evening. Thanks to Edvard and Roger brought and shared these wonderful beers.

The Cuvée des Champions had a subtle spiciness to it that went really good with the sourness. Unlike the Iris form Cantillon this was not grassy at all! If you can get your hands on it, buy it!

We also tried some gose (salty-sour-leipzieg-kinda-style) and two polish beers with oak smoked wheat and willow tree bark. Tasted a lot like bacon snacks and sassafras flavored chewing gumthat has been on a subway platform for a fair amount of time. Both of them were tasty in a moderate fashion.

 

Except for drinking beer we also saved some dregs from the Lindeman and Cantillon gueze. There will be some pictures of the fermentation status when Edvard wakes up from his beer induced coma.

Here’s some pictures:

Hardys cursed brewOld Foghorn Grain scoopDreg cultivation

100% Brett. Claussenii.

Two days ago I woke up from a pleasant hang over due to a lot of great malt beverages. I really felt I was worth the small headache and slothiness (pictures of sloths can be found here).

Anyway, the thing that made me actually get out of bed was the planned brew day at my friend Rogers place. I’ve mentioned him before in my posts as the guy who works at my local homebrew shop. But he is more than that, he is the guy that give you those reassuring tips that will help you brew new stuff without worrying about all the things that can go wrong. He has been helpful since the first day I walked into my LHBS and I’m very grateful!

Roger likes the wild stuff, that is why a brew fermented with 100% brettanomyces was on the schedule. This wasn’t his first 100% brett beer and I don’t think it will be his last. I got to taste one of his earlier batches, one with another brett strain, and it was superb. You may think – isn’t a brett beer really funky, sour and a bit to much with a hangover? But I will tell you – Fuck no! This beer was clean, fruity and very refreshing! There is a slight sour/acidic flavor somewhere in there but not at all the kind that will throw your face into a reconstructed painting of jesus christ (don’t understand? click here).

You may wonder why anyone would start playing around with brett instead of using fruity hops since brett is a bit risky (but is it really?) due to easy contamination. I think it’s a myth since it just a yeast as is saccharomyces. The difference is that brett will impart flavor at lower levels and can survive over longer periods of time (source: themadfermentationist.com). The thing I’ve noticed is that the brett gives you all those flavors without the bitterness or vegetal/grassy flavors.

The brettanomyces strain for this batch was Brettanomyces Claussenii which is suppose to give the beer a fruity pineapple aroma. The strain is also described to be pretty subtle in its flavor. Roger had made a four liter starter two weeks earlier without a stir plate. Brett takes a bit longer to grow and to reach the same activity regular brewers yeast have after 24 hours it took three days.

The grain bill and hopping was simple. For a 20 liter (a bit more than five gallon) batch we used:

4.0 kg – premium pilsner malt (weyermann)
0.4 kg – pale wheat malt (weyermann)
0.2 kg – acid malt (weyermann)

Mash 65 degrees c, mash in the upper 70’s.

Efficiency around 75%

Boil 90 min
18 gr magnum @ 60
20 gr saaz @ 10

Ferment at 17 deg. C.

The acid malt is just for pH-adjustment since all the light malts won’t supply any acidity. The malt is sprayed with lactic acid and made from barley, more info here: weyermann product table

I will report back when the beer is finished and tasted. The idea is to make one myself with a different strain but with the same recipe and see how the yeast differs.

The brew day also included pizza, tasting a couple of different brews, some youtubing, guitar playing, cat cuddling etc.

Here’s some pictures from the brewday:

recirculation Spargin mechanism Sparging

sparging magic