Posts Tagged ‘texas wedge saison’

Bottled: Texas Wedge Saison on Brett and More

Tuesday, September 25th, 2012

texas wedge saison on brett

Saturday was to be a brew day as well as a bottling, racking, and dry hop day. I decided that bottling Texas Wedge Saison and racking/dry hopping the last two batches of Duck Hook IPA would be enough. Before I did all this beer moving, I had to run to the home brew shop to get some grain ground up for brewing, even if I decided to brew on Sunday, just so it was done. This also meant a stop at the local beer store across the street. 🙂

Texas Wedge was first up. I started the bottles in the dish washer before leaving for the home brew shop, placing the washer on a one-hour cycle. The bottles were ready upon arrival back at the house and brewing fun ensued. Priming sugar was readied quickly, placed in the bucket, the beer racked on top, and beer flowed from bottling bucket to each bottle in a flash. Clean up of the equipment was next. I use separate equipment when dealing with wild yeast and bacteria, just in case. All the equipment used for the bottling process was bacteria sanctioned stuff.

Next to ready sanitary water for the IPAs as well as getting hops and carboys. I used HBC 342 and Rakau in these two batches of Duck Hook. Each was racked on top of two ounces of the respective hop originally used. I also had about 16 ounces that I placed on Brett C. I dry hopped that with 0.1 ounces of Citra and 0.4 ounces of a guest hop. These hops have been sitting in the freezer for several months. Don’t know why or for what reason. Needless to say it will be fun tasting that 16 ounces.

After a 2.5 mile run in the morning along with the six plus hours of playing brewer, I am glad I decided to wait a day to brew Mango Saison. Enjoy!

Useless Fact: The wick of a trick candle has small amounts of magnesium in them. When you light the candle, you are also lighting the magnesium. When someone tries to blow out the flame, the magnesium inside the wick continues to burn and, in just a split second (or two or three), relights the wick.

Brewed: Texas Wedge Rye Saison

Tuesday, May 29th, 2012
rye malt

Rye Malt

What better way to celebrate Memorial Day than making a good ole home brew. I was up early, so I was gathering the necessary equipment by 7:30am with water heating shortly thereafter. I brewed my first Saison, Albatross, back in February (which reminds me that I have to do an official tasting). It was time for another.

I learned a few thing about WLP566 during the first: it likes heat, it likes heat, and it likes heat. I ramped the yeast up to 84 degrees over a few day period. It was down to 1.002 like lightening. Of course I was worried about the flavors and aromas that could be imparted on the beer based on those temperatures but research showed this yeast liked to be pushed to the limit. I comment more about that in an official tasting this weekend.

This second Saison needed some rye. I never brewed with rye, so why not? I have had many beers, covering several styles, that had some amount of rye in them. It seems in all cases I appreciated the beers that had hints of rye profile, not dominated by it. As a good starting point, I settled on 1# (7.1%) in a 5.5 gallon batch. I also decided that two gallons would be bottled after primary while the other three gallons would have some Brettanomyces added (B. bruxellensis and B. claussenii) after primary.

The rye should add some proteins that should enhance mouth feel. I used a higher mash temperature (154 this time versus 148 in the original) as well, but this was to aid in keeping a bit of fermentables for the Brett with hopes of achieving more Brett character. Obviouisly those first two gallons serve as a control for how the rye affected the beer but, more importantly, the ability to not have to wait another month or so for the Brett strains to work their magic.

General Information
Recipe Type: All Grain
Yeast: WLP566 (slurry) B. bruxellensis and B. claussenii after primary
Yeast Starter: none
Batch Size (Gallons): 5.50 (5.25 actual)
Original Gravity: 1.056 (1.049 actual)
Final Gravity: ?
IBU: 29.8
Color: 4.5 SRM
Boiling Time (Minutes): 90
Alcohol by Volume: 7.5%
Primary Fermentation: 10 days @70*F to 84*F
Secondary Fermentation: 2 months @70*F with Brett strains

Grain Bill:
12.00# Pilsner (Canadian)
1.00# German Rye
1.00# Wheat

Mash:
Saccharification Rest @ 154*F for 90 minutes.

Hop Bill:
1.50 oz Fuggles (4.5%) @ 90 min
1.00 oz Saaz (3.5%) first wort hop
1.00 oz Saaz (3.5%) @ 0 min

Extras:
1.0 tsp Irish Moss @ 15 minutes left in boil
1.0 tsp Yeast Nutrient @ 15 minutes left in boil

I did run out of Pilsner malt before hitting 12#; I used about 1.5# of 2-Row to augment. This is one that I can’t wait to taste. Enjoy!

2012-06-01 – Up at 84*F for about 24 hours, still a bubble in the air lock every two seconds. Nice fruity esters have adorned the fermentation room the past few days.

2012-09-23 – Bottled the last three gallons that had been sitting on Brettanomyces bruxellensis and claussenii.

Useless Fact: The dot over the letter ‘i’ is called a tittle.

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