RECIPES: #72 BANGARANG: No Nap (Coffee Porter) & #73 Dark Dismay (Brett Porter)

I don't typically brew Porters.  Actually, I've never brewed a Porter in my 4 years of brewing.  You know, Porter, that obscure style, is it a less roasty Stout, or a more roasty Brown Ale?  But there is something wonderful about a good Porter on a cool night.  My inspiration to make this beer was from the Mad Fermentationist and his new book American Sour Beers.  In it he references a Vatted Porter made by a commercial brewery where they age a Porter with Brett and Lacto in oak tuns for some time.  I decided I was going to do the same, brew 10 gallons, and age half for funk.  My wife told me I always sour and play with Brett, do something different for once. O_o?  She suggested coffee.  So I went with it.  Half coffee, and half aged on Brett for funk.  I had gotten to enraptured in the idea that I wasn't going to miss out on it.

Recipes: #61 BANGARANG: Jolly Roger & #62 BANGARANG: Too Small (Saisons)

Saisons, arguably my favorite beer style.  Well, that and IPAs.  And Wild/Sour beers.  Hard to choose... so why not just take aspects from each of them and combine them?  In more of the American Farmhouse tradition I took a more traditional Saison (Pale, Rye, Munich) at 1.037 OG and layered in some bold American hops.  Coupled with the dry and bitter finish, with the fruity and spicy yeast character it should make for a great, easy drinking beer.  I also split up the big batch onto 2 separate yeast pitches. 

For one I used a starter I had built up from Allagash Confluence, which contains their proprietary house Belgian yeast strain as well as a proprietary Brett strain they isolated in their coolship (named it Jolly Roger since I plundered their yeasts!).  On the other half my yeast pitch was far more complex, which I dubbed Too Small since it is so crushable.  I had to resurrect an 8 month old Fantome yeast and 2 Brett strains from the fridge, cultured a new strain from Orval, and built up 3 other Brett strains.  Add to this that I attempted to culture 3 sources of Lacto (which failed).  I was able to get a good pitch of Cascade Lacto from Stephen though, so it worked out.   All of these strains were pitched (along with some 3726 Farmhouse) simultaneously at primary.  My hope is for a fruity, slightly spicy, tart, funky, complex blend of all the yeasts and bacteria.

UPDATE: Prepping for Some Funky Stuff

In a couple weeks I will be brewing a big batch of Saison which will be split up a couple ways.  In preparation for this I have been busy culturing up and propagating different wild/sour/funky yeasts and bacterias.  I started by stepping up the dregs from an Allagash Confluence on the stir plate which had about 800ml of 1.020 starter wort in it.  After 24 hours it was rocking and by 48 was full bore.  I topped it off with another 800ml of about 1.040 wort to give it a bigger starter both in size and gravity.  A few days later it is still roaring.  This beer is a blend of Allagash's proprietary house Belgian strain that they use in the White and other Belgian beers (but not the Saison), and their proprietary Brett strain which was isolated from there coolship.  I am looking forward to how this blend will do with the 1.037 Saison in the works.

I also stepped up some older Brett strains from the slurries in my fridge like a Brett B I cultured from Elysian's Mortis, a Brett L from a local brewery that hooked me up with a pitch, and a new vial of WLP Brett Trios.  I also cultured the dregs from a fairly fresh bottle of Orval to get that funk it is known for.  I boiled up some ~1.020 wort and put it into mason jars and then cooled it down.  I pitched each strain separately to build them up and left the lid loose for CO2 escaping.  When I walk by I tighten the lid and give it a good shake then loosen it up again; by next morning a few were already giving off CO2 and foaming which is great.  My buddy Stephen from church plays with bugs too, and he gave me some Brett C from Wyeast and some Brett "F" which was cultured and isolated from plum skins by the brewer at Flat Tail in a neighboring city, Corvallis.  These will go into primary alongside some Lacto I cultured up from grains and I am hoping some Lacto from a bottle of Cascade that Stephen and I split the other night on my new deck.  He took the bulk of the dregs home to plate and isolate the Lacto, then grow it up, I took the last of the dregs and tossed them into a low gravity solution of Lactose sugar which I have sitting at 105*F right now to try to get some good growth before I brew.  All these strains will be pitched along with both WY PC strians of 3726 Farmhouse (Blauges) and 3725 Biere de Garde (Fantome).  The hope is that getting the Lacto and Brett cell counts stepped up in starters and raring to go, and pitching at the onset with the smaller pitches of the Saison blend will give a quick turn around for a young and complex beer.

Allagash Culture

I am also going to pitch 1/2 gallon of the same Saison wort with a Tej yeast strain to see how it fairs in an all malt environment.  There are 2 other brewers testing the Tej yeast as well and we will compare the final beers to get a feel of how it works.  If these trials go well, it may make its way into the collaboration beer I am doing with Falling Sky in June for winning Best of Show.

I also have 3 bottles worth of dregs from the Carol (BOS Lambic) stepping up for a future brew from just that yeast, that may eventually become a full batch at another local brewery...

Lots of exciting yeasties and beasties to play with, just wish I had more time and more wort...