Another beer for my father-in-law’s kegerator! We thought that a Kolsch would be fitting for summer but also wanted to add a fruit. We tossed around the idea of lime, but that’d be too cliche. We landed on pineapple, thinking the acidic nature of the fruit would be a nice compliment to the gentle Kolsch base beer.
I did some reading on pineapple in beer, and there seem to be polarizing opinions on the best way to use it. Pineapple contains an enzyme called bromlain, which has the detrimental effect of digesting proteins the beer, making it thin and lacking body. I’ve also experienced this with meat – one time i made a shredded pork dish with pineapple – the next day the meat had turned into a pasty mush. There are lots of suggestions on how to prepare the pineapple to avoid this, but I figured what the heck, lets give it a try and see how severe the effect is. A thin kolsch wouldn’t be the worst thing in the world anyway.
- 5.25 lb US Pale 2-row
- 5.25 lb German Pils
- 0.25 lb Honey malt
- 0.18 lb Acid malt
- 0.5 oz Magnum 60 min
- 0.25 oz Styrian bobek 10 min
- 1 pkg Saflager-189
// Mash-in w/ 4.5 gal at 150F for 60 minutes. Raise to 168F, sparge to collect ~6.75 gallons 1046 wort. Boil 75 minutes. Collect 5.25 gal 1052 wort. Wort wasn’t as cool as expected, maybe 72F. Oxygenate, sprinkle yeast on top. Left to ferment at 62F. Brewed 5/6/17. //
// Sparge got stuck initially. Let it sit for a little, then turn pump on with throttle about 1/2 way, then eventually allow full flow once mash liquefied. Mash ran fine at full speed (very clear wort) by the end //
5/13/17 Base beer turned out well – good lager quality and malt flavor. Chopped up two pineapples and pureed gently with an immersion blender, then added directly to primary. Total pineapple slush was 4.5 lb.
5/15/17 Mild pineapple flavor, much more in the aroma. Body does seem slightly thinner. Put in the fridge to crash cool.
5/16/17 Kegged. The pineapple flavor is appropriate but could afford to be bigger. One more pineapple should do it. Also, the pulp was super annoying while kegging. It kept clogging my racking tube every few minutes, and even still there was a lot that transferred to the keg. Next time I’ll probably just juice the whole pineapple slice by slice and not any pulp to the primary. Fun experiment, and I’ll definitely make this again!
I finally got around to fixing my nitro tap, so I brewed a low-gravity stout and plan to add some coffee for a rich breakfast-y delicious beer!
- 6.5 lb UK Pale malt
- 1 lb flaked oats
- 1 lb flaked barley
- 0.8 lb roasted barley (UK)
- 0.4 lb chocolate malt (UK)
- 1.5 oz Kent Goldings (60 min)
- 0.5 oz Kent Goldings (9 min)
- 1L Starter WLP Irish Ale
// Mash-in at 152F w/ 4 gal water. 1 tsp CaCl2 to mash. First stuck sparge on the new system! Wasn’t able to recirculate the wort, so the temp probably dropped way down. Sparged to get 6.6 gallons 1040 wort. Boil 60 minutes, collected around 5.5 gallons of 1042 wort. Chill, oxygenate 60s w/ regulator on low, pitch whole starter. Brewed 3/18/17. //
3/20/17 Airlock activity slowed, gravity at 1011. Somewhat thin, but decent roast flavor. Bitterness is a little aggressive. Added 1.25 oz course ground Columbian coffee (Giant brand) loose to carboy, set it fridge to crash cool.
3/21/17 Racked to keg. Coffee flavor is ok but somewhat burnt. Probably should have stuck with the Ethiopian. Bitterness has smoothed over. Still fairly watery, but I’m imagining this will feel great on nitro. Set pressure at 15psi, will leave there for one day before switch to beer gas.
4/2/17 Bitterness and body is appropriate (nitro always helps!), but tastes a little burnt in terms of malt flavors. Tasting notes soon.
This batch is for my in-laws to put on tap for St. Patrick’s Day! I based this on a previous Irish Red batch, and went with English yeast because I prefer the malt profile that it yields. I’m going to try adjusting the pH of my sparge water this time – normally i just use it as is, and technically its pH is up near 8.6, not ideal considering the mash’s pH is near 5.4. This should help the final beer pH be closer to where it should be. I also wound up throwing in a little coffee to the primary for an different twist on the style!
- 12.5 lb UK Pale 2-row
- 0.28 lb Victory malt
- 0.28 lb Extra Dark Crystal malt (170L)
- 0.1 lb Roasted Barley (300L)
- 1.5 oz Kent Goldings hops (60 min) 4.8% a.a.
- 0.5 oz Kent Goldings hops (10 min) 4.8% a.a.
- WYeast 1968 London ESB (1L starter)
// Mash-in w/ 5.1 gal 156F water to setting at 152F for 50 minutes. 2 tsp CaCl2 to mash. Raise to 158F briefly, then to 168F for 5 minutes. Sparge w/ 2.6 gallons (adjusted pH to 5.6 w/ lactic acid) and collect around 6.75 gallons of 1056 wort. Boil 60 minutes. Collect 5 gallons 1060 wort. //
Wort looked a little too dark going into the primary, this may end up browner than red.
5/3/17 Airlock slowed, gravity at 1016. Very fruity aroma, approachable flavor but not as nutty/malty as I’d hoped. We’ll see how it turns out cold and carbonated. Put in the fridge to crash cool.
5/5/17 Pleasant malt flavor but moderately fruity. Somewhat regretting not going with Irish yeast, but it’s a decent beer. Added 0.75 oz of ground coffee (Wegman’s breakfast blend) in a hop sack.
5/6/17 Kegged. Coffee flavor definitely works and helps to round out the flavors. Could actually afford to go a little bigger with it too. Never had a chance to do a full tasting review, but overall I was pleased with the end result. Using a cleaner yeast would be best here, and, while the coffee addition wasn’t totally necessary, it helped to mask some of the overt esters from the yeast. I fermented this on the warmer side (~72F) so going a little cooler would help, too. Clarity and color were on point!
Filed under All-grain, Amber
This was a really enjoyable beer that got a lot of compliments. It was very much a simple, crowd-pleasing lager but I’ll be the first to admit that brewing clean beers like this is not my forte and frankly isn’t all that easy, for me at least. The malt flavor was a little big and sticky in the end and it may have under-attenuated just a bit (I still need to get a refractometer to get a fair reading of final gravity). Using 2-row likely gave a little more flavor and body than using pilsner malt, so adding the melanoidin malt was probably unnecessary, too. The hops were appropriate – they jump out and prep the palatte before letting the malts shine with a crisp finish. My taste for beer pH is still a work in progress, but I think a touch more acidity would have brightened the beer a little. Some acidulated malt would do the trick.
I’ll definitely be using the Saflager 189 dry yeast again. I’m not a frequent lager-brewer but the results with this yeast make me want to make more lagers. Super easy to use (no starter!) and it performed fairly clean in the 55-60F range. There was a slight green apple note in the aroma but it was not off-putting. I didn’t do a diacetyl rest, so the beer did have a slight buttery flavor/aroma, but I prefer a little of that in lagers and think it compliments the malty-ness.
In my quest to brew a Steam Whistle clone beer, this came pretty close and I have a good idea of what the change for next time. Basically just skip the melanoid malt (or decrease just slightly) and maybe try adding a diacetyl rest. This is a good prototype for a German pilsner, too; just increase the bitterness and sub in pilsner malt for 2-row. Maybe even a 2-row/pils mix would be appropriate.
One of my favorite beer tasting experiences was going to the tasting room at Steam Whistle Brewing in Toronto. The beer was so fresh, crisp, and delicious that I still have dreams about that pilsner. I’ve been wanting to make something that comes close, and, given that it’s tough to find Steam Whistle in bottles near me, I did some research online to see if people know what was in it. This recipe is a representation of those findings.
- 11 lb US 2-row Pale malt
- 0.17 lb Melanoidin malt
- 1 oz Perle 60 min
- 0.4 oz Saaz @ 5 min
- 0.4 oz Spalt @ 4 min
- 0.5 oz Spalt @ 2 min
- 1 pkg Saflager-189
// Mash-in w/ 4.5 gal at 150 for 60 minutes. 2.5 tsp CaCl2 to mash. Mash-out, sparge to collect around 6.6 gal 1046 wort. Boil 75 minutes. Chill to 55F, collect 5 gallons 1053 wort. Oxygenate 60s, sprinkle yeast on top. Brewed 1/13/17. Left to ferment between 55F and 60F in the basement. //
1/20/17: Gravity at 1020, great malt flavor and subtle hop profile. Letting it finish out.
1/27/17: Gravity at 1012. Moved to fridge.
1/30/17: Doesn’t taste nearly as “fresh” as the first tasting, wondering if i let it sit a little too long. Added gelatin finings.
2/1/17: Kegged. Fairly clear, still some hazy beer left near the bottom of the carboy. Tasting notes.
Initially wasn’t too impressed with this beer, likely a result of my poor recipe calculation. I stupidly forgot to update the alpha acid content of the First Gold hops in the recipe software (it was assumed to 7%, mine were really 3%), so my IBUs were probably about cut in half. It wound up being a fairly malty beer, but the toasted malt flavors were actually quite pleasant. Happy accident considering I was hoping this would be a hop forward beer. That being said, I always seem to under do the hops when using English Yeast. The yeast tends to mute the hops and I always forget to compensate.
The clarity on this batch was phenomenal, and the shade of red was perfect in my opinion (the photo appears more brown). It’s been tough to hit the color red (too dark and it’s brown, too light and it’s copper/orange) but this SRM level (10, I believe) was just right.
Looking back at the recipe again, the hop additions didn’t really make sense for what I was going for; the whole thing would have probably been better just without the 30 minute Cascade addition. Mid-boil additions haven’t sat well with me recently. They seem to work well in IPAs that have a lot of hops surrounding the mid-boil addition, but not so much in isolation. Although my favorite saison recipe just has 60 and 30 minute additions and that’s it – it seems to give it a nice zippy dry finish. As with everything in brewing, it’s all about how you use it to make it appropriate.
Lately I’ve been making other people’s recipes rather than designing my own from scratch. My intuition has been a little off with recent beers. I’m still learning, of course, but I’ve not been impressed with some of my recent recipes. Every once in a while I’ll make a beer and afterwards go “what the hell was I thinking?” once it’s done fermenting. So I started looking to other brewers for inspiration, filtering their recipes through my brewing intuition. The past few recipes I’ve brewed from Brulosopher have been great, so I think I’ll continue on this path for a little while this year.
It’s been a while since I brewed something with Brett, so I did some searching online for some Brett recipes. This one came from Meek Brewing Co’s blog, for a Brett IPA. I scaled it down to 4 gallons, and adjusted the acid malt to get my pH right around 5.3.
- 5 lb US 2-row pale
- 1 lb Red Wheat
- 0.4 oz Carafoam
- 0.1 oz Acid malt
- 0.3 oz Amarillo @ 60 min
- 3 oz Amarillo @ 5 min
- WLP650 Brett Brux (1L starter)
// Mash-in w/ 3.5 gal at 152F for 50 minutes, mash-out, sparge to collect 4.8 gallons. Boil 75 minutes, collect around 3.5 gallons 1046 wort. Brewed 1/15/17. //
The expiration date on the Brett vial was pretty close (Jan 27 ’17), so I made a starter; it took a good week for it to fully attenuate. Tasted good in the end though – plenty of funk with some fruit too.
1/19/17: Airlock slowing down, gravity down to 1013. Incredible peach/mango aroma. Flavor is slightly tangy, but good fruity/hop flavors. Not much funk at all. Added 0.75 oz citra and 0.5 oz amarillo to carboy.
1/25/17: A little funk coming through! Crash cooled for 2 days then kegged. Tasting notes soon.
4/2/17 Keg kicked before I could get around to some real tasting notes. Overall the level of funk was was low and would’ve liked more. My old vial of Brett may have had something to do with this. The citrus hop character was pleasant but had a slight attack to it, would’ve preferred if it were somewhat cleaner – maybe not using Amarillo as the bittering hop and using something like Magnum instead would help with this. I would up blending this with another Belgian Pale Ale I had on tap to create a more balanced, hoppy, not-funky beer.