RECIPE: #80 Dubblespeak (Belgian Dubbel)

We are homebrewers.  This means we don't simply go buy something in the store that we can make at home.   We don't buy beer, we make it.  We don't buy fully fabricated kettles and mash tuns (well, I don't at least), we make em.  We don't pay for yeast, we culture em.  We don't buy overpriced Candi sugars, we make it ourselves.  Okay, those last few are me, many brewers do pay for those things, I would just rather put my money elsewhere.  In preperation for a Quad I would like to make (Westy 12/St Bernardus abt 12 rift) I had to test the homemade Belgian Candi Syrup I made.  That is where this recipe comes into play.  I had a fair amount of syrup left over after the 2.5# needed for the Quad, so I worked up a simple Dubbel recipe to test it out.  I didn't bring in any Special B since I only wanted what the syrup brings.  This batch was split with a Blonde by adding the 2 different sugars to the fermentor at the time I racked from the kettle.  The Vienna malt should add some toasty depth.  I had originally planned to use the St Bernardus yeast but I had 3 failed attempts to culture it from bottles (old beers and higher gravities).  I finally got a good pitch built up, but it smelled off so I plated the yeast and isolated a single colony.  I didn't have time to grow it up for this beer so I woke up the Fantome strain which won't flocc for anything.  I am still waiting for the beer to clear up some so I can judge color and get a cleaner flavor profile.  Once I get that I will review it and post the Candi Syrup recipe and process too.

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.

REVIEW: Hazy Dayz (Session White IPA)

White IPA, blending a Witbier with its coriander and orange peel, tart, fruity, refreshing, with a bold, hoppy IPA.  When it is made right it is a thing of beauty.  The key is to use the hops to accentuate the fruit already present in the Wit.  Citrusy hops work well.  For mine I used Cascade for grapefruit, and Meridian for Meyer Lemon.  The hops didn't really pop like I had hoped for, but it does make for a great Witbier.  Too bad it is Fall now and light, refreshing, citrusy, low ABV, just isn't cutting it on these dark, cold, wet nights.

Look: Pours a super hazy golden rod.  Looks like a milkshake with a massive, thick, billowing pure white head.  Head retains forever, drops to a thick cap, and leaves tons of lace all the way down.

Aroma: Smells of citrus fruits, orange zest, lemons, grapefruits, spicy, pepper, coriander, floral hops.  Lots of fruit, citrus, in the the nose.  It explodes.  Can't really tell where the hops are in the mix.

Flavor: Tastes like bread, doughy, lots of citrus again, mainly orange, light sweetness, spicy, white pepper, floral hop notes.

Mouthfeel: Light and crisp on the tongue, spritzy carbonation, light tartness.  Finish has an apparent, but soft bitterness that persists, very nice and balancing toward ISA.

Overall:  Solid Witbier, White ISA, not so much.  The hops dropped off quick, even after dry hopping the citrus and spice was prominent.  Hop flavor is low and the aroma is hard to get through all the fruit and spice.  The PC Fantome strain did really well in this beer.  Nice doughy malt, floral, subtle spiciness from the yeast, fruity.  May have to do this one again next year for a summer wit.

Recipe #49: Hazy Dayz (Session White IPA)

After brewing a couple lagers and waiting for them to finish up for drinking I noticed that I didn't have any really flavorful brews, nothing hoppy to slake my lupulin lusts.  I have my Saison in bottles and the 2 American Pilsners, that's it.  I really enjoy White IPAs.  I really enjoy session IPAs.  And yesterday was National IPA Day.  Seemed fitting that I brew up a nice sessionable White IPA.  Around 4.5% ABV, 43 IBUs., dry, crisp, refreshing, fruity, bursting with hops.