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#9 Mango Pineapple Express - Hoppy Brett Wheat

Posted by Devin Bell on 24 June 2014 - 09:08 AM

Mango Pineapple Express - Hoppy Brett Wheat
 
Staring Gravity: 1060
Logged FG: 1007
IBU: 45
ABV: 6.8%
SRM: 2
Efficiency: 75.0 % 
Batch size: 6.5 g
 
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Mash
Single Infusion 156.0°F 60 min
 
Fermentables
2-Row 10 lb
Red Wheat 3 lb
Carapils 1 lb
 
Hops
Columbus .5oz 60 min
Flaconers Flight 1oz 60 min
Simcoe 1oz 0 min
Galaxy 1oz 0 min
Simcoe 1oz 30 min whirlpool @ 180°F
Galaxy 1oz 30 min whirlpool @ 180°F
Columbus .5oz Dry Hop
Simcoe 1oz Dry Hop
Galaxy 1oz Dry Hop
 
Yeast
Brettanomyces Custersianus 500ml starter 
Brettanomyces Trois 500ml starter
 
Fermentation
Ferment for 4 weeks in the mid to upper 60s.
Allow for a 2 week dry hop 
Bottle or keg condition to 2.5 volumes, should take 10-14 days 
 
Notes
Heavy tropical fruits with a back up of Simcoe dank when young. Pretty similar to profile to Crooked Stave's hoppy offerings. As it ages the funk really comes out. After 4 months in bottle it has moved to the aged Orval stage. I will definitely be making this again. 

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#3 Why have we created this forum? WHY!!!!

Posted by Ryan Steagall on 19 June 2014 - 09:21 AM

Our group started off as a simple and small Facebook group.  As time went on, it was realized the amount and kind of information being shared wasn't easily managed, recalled, or searched on Facebook.  A proper and robust forum overcomes these limitations.  This will be a better tool for long term information sharing and detailed topics requiring any sort of posterity.


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#26 Some of my recipes

Posted by Brandon Jones on 25 June 2014 - 04:33 PM

I haven't updated these lately due to mostly creating commercial recipes now, but here are some of mine
http://embracethefun...rewing-recipes/


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#24 Flanders Red

Posted by Jeff Crane on 25 June 2014 - 03:19 PM

I have a couple comments. My usual issues with Flanders Reds is that after extended aging the malt flavors and mouthfeel really fall off. To counteract this I'd recommend bumping your flaked wheat up to 15 - 20% (if you don't like wheat, go with flaked barley). In addition I'd drop the Pilsner and bump up the Munich in its place. Its ok to have the color up near the 20 SRM point as I've seen it drop at least a few points with aging. Also I mash even higher around 160 and still usually finish around 1.010 - 1.012.

 

Good luck


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#14 Brett Strain Guide

Posted by Levi Funk on 24 June 2014 - 10:59 AM

Big Labs
Common NameSpecies NameSynonym (Strain) NameLabFlavor/AromaSource Note
AnomalaDekkera anomalaB. intermediusECY-04strong ester profile with some light funk and aciditybeer - Adelaide, Australia
AnomalusDekkera anomalaB. anomalusWyeast bottled stout - Burton on Trent, England
BruxellensisDekkera bruxellensisB. bruxellensisBSISame as White LabsPro-Brewers only.
BruxellensisDekkera bruxellensisB. bruxellensisWLP650BarnyardNot the same as WY's Brux
BruxellensisDekkera bruxellensisB. bruxellensisWyeast 5112"sweaty horse blanket"Not the same as WL's Brux
BruxellensisDekkera bruxellensisB. bruxellensisECY-05funky with barnyard notes accompanied by some fruitisolated from Belgian stout
ClausseniiDekkera anomalaB. clausseniiBSISame as White LabsPro-Brewers only.
ClausseniiDekkera anomalaB. clausseniiWLP645Fruity, pineapple 
CMY1Dekkera bruxellensisB. bruxellensis CMY1BSI Chad Yakobson's mutation of BSI Drie
CustersianusDekkera custersianaB. custersianusECY-19light fruit and hayBantu beer brewery, South Africa
DrieDekkera bruxellensisB. dreiBSI"highly aromatic"Isolate from Drie Fonteinen; Pro-Brewers only.
Farmhouse?B. fantomeECY-03fruity and funky profileIsolate from Fantome
LambicusDekkera bruxellensisB. lambicusBSISame as White LabsPro-Brewers only.
LambicusDekkera bruxellensisB. lambicusWLP653Horsey, Smoky, SpicyDifferent from WY's "lambicus"
LambicusDekkera bruxellensisB. lambicusWyeast 5526Pie-cherryDifferent from WL's "lambicus"
NaardenensisDekkera naardenensisB. naardenensisECY-30strawberry, honey, ripe fruit with a tart, citrusy acidity after 6mo of agingIsolated from Dr. Pepper
NanusEeniella nanaB. nanusECY-24spicy, saison-like profilebottled beer - Kalmar, Sweden
TroisDekkera bruxellensisB. troisWLP644Mango, PineappleIsolate from Drie Fonteinen
Smaller Labs
NameTaxonomyNote
BKYeastBrett X1 
BKYeastBrett C1Isolate from Cantillon Iris
BKYeastBrett C2Isolate from Cantillon Iris
BKYeastBrett C3Isolate from Cantillon Iris
DCYeastDCY01 
SaccharoliciousBrett I 
SaccharoliciousBrett IIoriginates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne

Brett Strain Guide


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#88 Official Pellicle Porn Thread

Posted by Raul Pohloff on 08 July 2015 - 11:31 AM

Pale sour. Roselare + Jolly Pumpkin dregs + ECY Bug County.

Attached Thumbnails

  • Pale sour.jpg

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#7 Tasting fresh fruits in a base golden sour

Posted by Ryan Steagall on 23 June 2014 - 12:56 PM

We muddled some fresh fruits and testing with a base sour.  Getting ready for fruiting and fall competitions

From left to right:  Blueberry, Watermellon, South Carolina Peaches, and Wild Blackberries (jam)

 

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#5 Official Pellicle Porn Thread

Posted by Ryan Steagall on 23 June 2014 - 10:30 AM

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#4 Devin's Lambic and Lambic Inspired projects

Posted by Devin Bell on 19 June 2014 - 02:06 PM

Just wanted to give a rundown of some projects I've been working on. About 7 months ago I started my first Lambic inspired homebrews. My first brew was a traditional turbid mash with pitched yeast. Following the steps listed on the Funk Factory Geuzeria website I produced 10 gallons of a thick turbid wort. The wort consisted of 9.5 lbs floor malted pils, 5 lbs raw wheat, and 3oz of 3 year aged Cascade hops. The starting gravity clocked in at 1045. 6 Gallons of the turbid mash wort received 1 vial of ECY01 Bugfarm and the 4 remaining gallons got a built pitch of yeast dregs. The dregs I cultured up were from Tilquin and from a bottle of a friends Spontaneous Lambic homebrew. 

 

East Coast Yeast BugFarm

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One month into fermentation and you could already see major differences in the 2 different beers. It's pretty crazy what yeast can do to an identical wort.

 

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At 3 months I took a sample to give a check on the progress. Both beers tasted super soft and citrusy and presented a good funk level. Both were still super herbal from the hops. The batch with dregs was brighter and heavier on the citrus. I have yet to test them again. I think I will wait till 1 year or more before cracking the carboys again. 

 

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My next brew started April 12th. This time I decided to drop the turbid mash and stick to a single infusion. I ditched the traditional wort production, but a friend let me borrow his coolship to catch my yeast. I did a 1045 wort of pilsner and wheat and hopped it with 4oz of 3 year old Centennial. 

 

Kentucky Hops

 

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After the boil I dumped directly into the coolship, where it sat in 60* f temps for 14 hours. At the end of the cooling process it had reached a temp of 70* f and I racked straight into a carboy.

 

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About 5 days later fermentation started.

 

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I have left this 10g alone and covered since brewday. The only time I open the carboys was to take a sample to send Jeff Mello at Bootleg Biology. He is working on isolating some of the yeast from my coolship project. I pretty stoked about having some Kentucky yeast isolates. 

 

He just sent me this pic today.

 

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I'll try to keep everyone updated on the progress of the isolate and these brews as time goes on. Looking to start my first blending and packaging in November. So I'll probably have a huge update then.


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#151 Tropical Blonde Sour

Posted by James Sites on 14 October 2016 - 05:57 AM

You are saying that you brewed this a couple years ago and it came out a little too one-dimensional. Can you describe how it was one dimensional? Are you doing anything different this time?

Not this exact beer, no. I brewed a mango sour that just didn't have enough complexity for me. Very fruit and lactic forward. Not a whole lot of phenolics, which I think were needed to better balance the beer. So this time around I did my best to use one of my more phenolic house cultures and use some flavor layering with the different fruits. Just racked it to a secondary vessel. Outside of a little sulfur, which should dissipate quickly, it's smelling pretty good.


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#142 Dry Hopped Quick Sour

Posted by Andrew Grumke on 12 October 2016 - 08:29 AM

This is my most popular beer that I bring to festivals and is a very easy drinking and easy to make recipe. The Huell Melon hops add a little something different that I don't get in a lot of other beers.

 

 

Title: Traversare
 
Brew Method: BIAB
Style Name: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.75 gallons (ending kettle volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.038
Efficiency: 72% (ending kettle)
 
 
STATS:
Original Gravity: 1.043
Final Gravity: 1.003
ABV (standard): 5.22%
SRM (morey): 3.47
 
FERMENTABLES:
5.5 lb - American - Pale 2-Row (61.1%)
3.5 lb - American - White Wheat (38.9%)
 
HOPS:
4 oz - Huell Melon, Type: Pellet, AA: 7.2, Use: Dry Hop for 7 days
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 7 min, IBU: 14.08
 
MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 60 min, Amount: 7 gal
 
OTHER INGREDIENTS:
0.5 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 oz - 88% Lactic Acid, Time: 20160 min, Type: Water Agt, Use: Primary
 
YEAST:
Wyeast - French Saison 3711
Starter: No
Form: Liquid
Attenuation (custom): 90%
Flocculation: Low
Optimum Temp: 65 - 77 F
Fermentation Temp: 70 F
Pitch Rate: 0.35 (M cells / ml / deg P)
Additional Yeast: US-05 Packet
 
NOTES:
Cool down to 100° and transfer to completely sanitized better bottle (that's what I use). If you have a pH meter, drop the pH to 4.2 with 88% lactic acid, if you do not then add roughly a tablespoon.
 
Add 2 super shots of goodbelly (each are 50 billion units), some people use a half to full carton of the goodbelly drink...I prefer the shots. 
 
Seal up and leave at room temp for 36-48 hours. If it doesn't fall to yeast pitching temp on it's own, chill it using your preferred method (I have added a sanitized bag of ice, also have put in a fridge when I had room). 
 
Pitch yeast and let ferment out. Dry hop after 7 days and dry hop for 7 days.
 
This recipe has been published online at:
 

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#141 Tropical Blonde Sour

Posted by James Sites on 12 October 2016 - 07:19 AM

This is a rebrew of a mango sour that I did a couple years ago that came out a little too one-dimensional for me

 

45% Pils

45% Wheat

10% Oats

 

O.G. of 1.050

 

Single infusion mash at 158F for 1 hour

 

1 hour boil with no hops

 

Cool and pitch house sour culture

 

Ferment for 1 week at 68F

 

Rack onto 32 oz. of R. W. Knudsen's Mango Peach, 32 oz. of R. W. Knudsen's Papaya Nectar, and 23 oz. of Welch's White Grape Peach concentrate per 3 gallons

 

Ferment for 8 weeks and package


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#163 Golden sour with Simcoe & Amarillo

Posted by Per Buer on 06 November 2016 - 05:53 AM

My best beer to date.

50%/25%/25% Pilsner/wheat/flaked malt

 

OG: 1.055, mash at 65C, 90m boil.
IBU: ?? Used ~3g/l of old hops - 0-1% AA
 

Primary fermentation with random dry yeast (Nottingham). Transferred to barrel after a week. About 3 months on barrel (30l barrel). One week before bottling 3g/l of Simcoe and 3g/l of Amarillo was added. Bottle refermentation with 8g/l of sugar. Two months on bottle before sampling. So quite a young beer.

Acidity is muted, not quite Lambic level acidity. Still it is "bright" and quite clear. Strong flavours of peach - some grapefruit and citrus. Wife rejected the beer with "You know I don't like it when you add fruit into the beer". Quite a bit of funk (I didn't expect this much funk after such a short fermentation). Aroma was wonderful. I really like the combination of modest acidity, funk and fruity hops. The hops and acidity merge together into this set of "succulent" flavours. The resulting beer was very quaffable and disappeared rather quickly.

The magic component here is of course the barrel. As most barrels it a rather wide wide variety of bacteria and yeast in it. Hop resistance seems to becoming higher and higher.


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#159 Tropical Blonde Sour

Posted by Andrew Grumke on 25 October 2016 - 12:50 PM

Not this exact beer, no. I brewed a mango sour that just didn't have enough complexity for me. Very fruit and lactic forward. Not a whole lot of phenolics, which I think were needed to better balance the beer. So this time around I did my best to use one of my more phenolic house cultures and use some flavor layering with the different fruits. Just racked it to a secondary vessel. Outside of a little sulfur, which should dissipate quickly, it's smelling pretty good.

 

The last time I used mango in a golden/blonde sour I had a very fruit/lactic forward beer as well. Always trying to improve and build upon my brett phenolic/aromatics.


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#158 Acids (I think) in 14 month old WLP655 brew, will they go?

Posted by Zak Slagle on 17 October 2016 - 11:50 AM

Wow, pretty crazy that it changed that much. Typically I would advise folks to get rid of a beer like you originally described. Hope it ends up ok!


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#143 Where do you get your ideas?

Posted by Andrew Addkison on 12 October 2016 - 09:04 AM

Thanks for the call out man!

 

I get a ton of inspiration from Browne and Bitter, Ales of the Riverwards, Spontaneous Funk, The Mad Fermentationist and Lewy Brewing for blogs.  I also watch a few BrewTubers regularly.

 

I get most of my ideas from looking at the breweries I like too.  I've brewed a lot of beers similar to what Hill Farmstead, Jester King and some of the other great farmhouse and sour producers have done.  But I look the most at Tired Hands and Forest and Main as they are two of my all time favorite breweries doing a mix of my favorite styles.  Midway through this year I was a little burned out just brewing Saison and I started brewing some British and German beers to recharge.  Those guys do a mix of things to keep it fresh and I really enjoy that.  I'll pull up their tap rooms and see what they have on and then try to either emulate that or put my own spin on it. 

 

I also read a lot of style books but mostly for the lore and the history of it all.


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#139 Where do you get your ideas?

Posted by James Sites on 12 October 2016 - 06:59 AM

Outside of the MTF wiki and Facebook feed, where do you look for inspiration?

 

Although there are some very good books out there like American Sour Beers, I very rarely, if ever, consult them. Strangely enough, the book that I really look to when brewing sour beers is a cooking book called The Flavor Bible. If you haven't checked it out, you need to.

 

Blogs? Again, obviously The Mad Fermentationist, but I also really like The Farmhouse Obsession, Browne and Bitter, and Sour Beer Blog. Larsblog is also awesome, but for different reasons. Specifically cultivating traditional brewing techniques.

 

Podcasts and Videos? Outside of The Sour Hour and Basic Brewing Radio, I really like checking out old Brewing TV episodes. There's just something about them that I like a lot.

 

How about you all?


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#137 Acids (I think) in 14 month old WLP655 brew, will they go?

Posted by Joshua Armstrong on 19 September 2016 - 04:02 AM

An update on this.  I opened the FV again last night and in the month since I posted this the eye watering cheesy smell has gone entirely, it's still not smelling as lovely as a 9 month old brew I have in another FV but the unpleasantness going is a start.  It's amazing how much these long term project beers can change through time.  


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#114 Mixed Culture Test Batches

Posted by Chris Welsh on 16 January 2016 - 12:58 AM

I plan on brewing a 5 gallon batch based on The Rare Barrels "Golden Sour".  Then split the batch into 5-1 gallon batches, pitching 5 different commercial mixed cultures.  3 containing Brett, Pedio, Lacto, and Sacc. 2 containing multiple Brett Strains each.  My question(s), will this recipe provide good representation of what to expect out of these mixed cultures before committing to a similar 5 gallon batch and my million dollar question, at what Mash Temperature?  I have conflicting schools of thought.

Tonsmeire (The Mad Fermentationist) seems to mash at the upper end, 152+° F, as to leave something for Brett etc. to chew on, even when pitching all at primary.  Goodwin (The Rare Barrel), goes the other way, mashing low ~146° F, with the idea of making the fermentables easily accessible upfront when pitching all together in primary.

 

Sour Test #1

 

36.4% Pale Malt (2 Row) US

36.4% Pilsner (2 Row) Ger

18.2% White Wheat Malt

9.1% Rolled Oats

 

Side note: I planned on adding 1 IBU from a mash hop, but I want to give the lacto the best chance possible, any thoughts on this would be rad too.  Thanks!

 

Chris

 

 


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#108 wyeast 3031 brett saison

Posted by Levi Cooper on 19 October 2015 - 07:13 AM

gday fellas 

 

first post on here I'm from Australia so don't put that against me

 

I have just brewed 40 lt. 10 gallon brew of raison d saison from Jamils classic styles

 

Its got a few variations because of available stock

 

Has any one else brewed with this yeast

 

1060 pitched a 1 week starter of 3031

 

o2 for 1 min in each "Better bottle"before placing them in my temp controlled fridge

 

@ 22 c over night then up to 25c 24 hours later

 

activity is crazy probably one of the better ones i have seen

 

once primary has finished i plan on leaving in current fermenters and slowly bringing temp back down to 21c for  about 6 weeks or until I'm happy then i am going to move them to one of my cupboards for extended aging

 

i may even add fruit to one of them at some stage unsure as yet

 

I plan on bottling with for and cage for further aging 

 

well i there is a welcome section i will make myself known there 

 

great site fellas 

 

 


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