Happy Festivus

First a grievance then we'll move on to the the feats of (alcohol) strength...

My grievance: seasonal creep. I don't want to see Christmas displays in the summer (looking at you Hobby Lobby) and I really don't need to hear Christmas music until late December. What I really don't want is a Spring seasonal beer when it's still freezing outside. Apparently Boulevard has already released it's Irish Ale, which is billed as their Spring seasonal. I like the beer just fine, but come on, Christmas isn't even past yet and Winter is just getting started. Maybe you should call that your Winter seasonal or, you know, release it in the Spring. Moving on.

Last year's Festivus Ale was mostly a success. The only negative feedback I received was that the alcohol was a little strong ("it's like beer flavored vodka" Ouch!). So this year I tried to make it a little lighter (only 8.5%) and I brewed it earlier in the year so it would have a little more time to mellow. I also used less cane sugar this year which should help reduce the booziness. I really didn't want to use any cane sugar but my mash efficiency was so low I had to add some to get the gravity up. Next year I might try adding more caramel malt and or mashing a little higher to give it some more body and a slightly higher final gravity.

The beer pours a hazy, rich chestnut with a wispy tan foam. Aroma reminds me of figs and caramelized apples. A burst of noble hops from the Hallertauer and a hint of peppery esters. Flavor starts off with a slight sweetness that fades to a grainy cracker with herbal and pepper notes. Finish is slightly tart, like a granny smith apple, and dry. Mouth feel smooth and medium bodied with just enough carbonation.

Recipe:

Expected OG: 1.070

Actual OG: 1.066

Expected FG: 1.004

Actual FG: 1.001

IBU: 35

Boil: 130 minutes

Pre-boil Volume: 7 gallons

Final Volume: 5 gallons

Apparent Attenuation: 98%

ABV: 8.5%

Grains/Sugar:

10 lbs. Pilsner (Rahr)

2 lbs. 10 oz. Munich (Weyermann)

12 oz. CaraMunich III (Weyermann)

8 oz. Cane Sugar

2 oz. Debittered Black Malt (Castle)

Hops:

2.0 oz. Hallertauer (pellet 3.8% AA) @ 115 min.

1.0 oz. Hallertauer (pellet 3.8% AA) @ 5 min.

1.0 oz. Hallertauer (pellet 3.8% AA) @ Flame out

Yeast:

Wyeast 3711 French Saison

Water:

Spring water from Welpman Spring in Morgan County, MO

Mash:

75 min @ 149˚ (19 qt. @ 164˚)

Sparge

20 min @ 165˚ (16 qt. @ 185˚)

Sparge

Hopefully I have about 7 gallons of sweet wort.

Notes:

Brewed on 5/7/10 by myself.

5/7/ - Mash went fairly well. Was a little low at first, so I added about 1 ½ cups of boiling water to get it up over 150˚. I collected 7 gallons of wort. Had to boil a lot longer than I thought, my 75 minute hop addition turned into a 115 minutes. Missed my OG by a bit, added 8 oz. of table sugar to help make up the difference. Pitched yeast slurry around 8pm at around 70˚.

5/8 – Fermentation took off strong. Temp got up around 76˚.

6/10 – Bottling day. 4.8 gallons, 76˚, 2.5 volumes = 4.2 oz table sugar. 11 x 12oz. + 20 x 22oz. + 1 x 16oz. = 4.6 gallons.

6/29/10 – First sample bottle, aroma is real nice, spice from the hallertauer, some breadiness, a bit of light fruitiness from the yeast. Carbonation is about right, smooth and velvety in the mouth. A little rough around the edges, the alcohol is there but not harsh, spicy. Doesn't feel as dry as it is. Finish is crisp, herbal, spice.

Festivus Ale

I decided a while back that I wanted to make a big Christmas beer to hand out to friends and family during the holidays, I just wasn't sure what style I wanted to brew. At first I considered brewing up one of those ambiguous “winter warmers” that almost every craft brewer seems to put out this time of year, then I remembered that I don't even really like very many of them. Then I read about this french saison yeast the Wyeast had released as part of their “Private Collection” special release program. It's a french saison yeast, rumored to be from Brasserie Thiriez, that doesn't need ridiculously high fermentation temperatures like their regular saison yeast. Bingo, I quickly decided, after consulting Farmhouse Ales, that the beer I would brew would be a Bier de Noel, basically a dark, high gravity saison. The recipe was based off the info in the book.

Most of the bottles are still in my cellar waiting for me to design a label and get them ready for Christmas, but I did crack one open the other night to see what I had made. I have to say it turned out to be real good, maybe my best beer to date.

The aroma has a weird peppery flavor from the yeast mixed with a caramel/nutty malt note, hard to describe but I liked it. Alcohol is nicely integrated but very noticeable. Mouth feel is silky smooth with a little more body than you would expect from a beer this dry. It even has pretty good head retention. Should be even better after another month or so in the cellar. I might even save a few of the 12 ounce bottles for a competition.

Recipe:
Expected OG: 1.074
Actual OG: 1.077
Expected FG: 1.010
Actual FG: 1.004
IBU: 24-27
Boil: 60 minutes
Pre-boil Volume: 5.5 – 6 gallons
Final Volume: 5 gallons
Apparent Attenuation: 94% (!!)
ABV: 9.6%

Extract/Sugar:
Briess Pilsner DME 4.5 lbs.
Cane Sugar 1.5 lbs.

Partial Mash Grains:
Weyermann Light Munich 3.5 lbs.
Weyermann Cara Munich III 12 oz.
Castle De-Bittered Black 2 oz.

Hops:
Brewers Gold 8.0%, 60 min 1.0 oz.
Vanguard 4.4%, 15 min. 0.25 oz.
Vanguard 4.4%, 0 min. 0.25 oz.

Yeast:
Wyeast 3711 French Saison 1.5 qt starter

Water:
Spring water from Welpman Spring in Morgan County, MO

Partial Mash (stove top method): In a 8 qt. stock pot, heat 5.5 quarts of water to 165˚, meanwhile pre-heat another 8qt pot in oven (set to warm) add grain bag and grains to preheated pot, then slowly add water. Mash temp should be about 150˚. Move pot to preheated oven for 60 minutes.

After about 30 minutes, heat 6 quarts of water to about 170˚. When mash is done, pull out the grain bag and let it drain for a few minutes. Add bag to heated water stir and let sit for 20 minutes to rinse out any remaining sugars. Should end up with around 9+ quarts of wort.

Add 3.25 gallons water and wort to brew kettle (for a total of around 5.5 gal.), add DME and stir, heat to a boil, add hops at intervals above. At about 15 min. add a 1 tsp of Irish Moss to help with clarity, at about 5 min. left add sugar. After boil is finished let sit for about 20 min. to aid in hop flavor.

Chill wort to about 80˚ or so, transfer to carboy, aerate, take gravity, pitch decanted yeast starter.

Notes:
Brewed on 08/12/2009 by myself.

8/11 /12:30pm - 5oz DME + 1.5 qt water = starter

8/13/12:30am – OG is a little low, yet again, added 8oz of sugar boiled in 2 cups of water. Working backwards in Beer Calculus, I'm figuring that my mash efficiency is about 68%. I also need to use less sparge water since the grain is already saturated.

8/13/1:30am – pitched starter at about 75˚ with a temp corrected OG of 1.077. I put the BB in a tub of cold water and by 2:20am the temp was down to 70˚. I want the fermentation to start out low then I'll take it out and let it rise naturally.

8/13/11:30am – Fermentation has started, about a 1 ½ inches of Krauesen. Temp is around 70˚, replaced ice bottles. I think I'll let the temp ramp up a little from here.

8/18 – Temp has been holding around 72-74˚ the last few days. Moving into office (where temps can get up to 77˚ for some reason) for a while to make sure it finishes.

9/16/09 – Bottled eight 12oz., eighteen 22oz., and two 24oz. Bottles with roughly 16oz left over that went into a 24oz bottle. Total of about 4.3 gallons. Primed with 3.6oz. of corn sugar @ about 72˚ for about 2.3 volumes of CO2.

Boulevard Saison Brett

So, I'm finally getting around to reviewing a bottle of Boulevard's Saison Brett. This was a bottle from their 2008 batch (bottle 00212 to be exact), it's been hanging out in my cellar for about 8 months now and I decided it had aged long enough/I could wait no longer. The Saison Brett starts out as slightly beefed up version (8.5%) of Boulevards regular Saison but then it is dry-hopped with delicious Amarillo hops and is inoculated with some brettanomyces, a special kind of beer yeast that kicks off unusual flavors, at bottling time.

The appearance was pretty simple and understated. A bright, clear straw colored beer with a big tight, slightly yellow head that left plenty of lacing in its wake. The aroma was complex and hard to describe. Here's a sample of the smells I thought I smelled: floral perfume, pineapple, must, coriander, pepper, lemon zest, etc. Did I mention that it was very complex?

The drink pretty much followed the aroma, maybe a little less complex but very tasty. Earthy and musty with a light citric tartness. Mouth feel is light and crisp, but not watery. A touch of alcohol burn in the back followed by a crisp dry herbal finish. More, I must have more.

I have to say that this is one of the finer Saisons I've ever tasted, hell it's one of the finer beers period. It just recently cracked the Top 100 over at beeradvocate.com. I was really impressed that I was able to hold off so long before drinking the first bottle. I wanted to give the brett plenty of time to do it's thing, and it did. The question now is how long can I hold out on the other 2 bottles of the '08 batch?