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Brew Day! National Homebrew Day! Big Brew Event!

Let's Brew!

Let’s Brew!

Today was National Homebrew Day and I celebrated by brewing at Atlantic Brew Supply’s “Big Brew” event in the Raleigh Brewing Company’s brewery. The recipe I chose is a Saison called Legends Never Die and the 1/2 price deal came up to just over $15 for a 5 gallon recipe. As has been usual for awhile now, I used the Brew in a Bag (BIAB) method. The grain bill is North Carolina sourced, the yeast is Belle Saison, and the hops are an ounce of Cascade @20 minutes, a half ounce of Nugget @ 10 min and again @ 5 min. A final 1 ounce dry hop addition is done at secondary fermentation for 10 days.

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

The brewing process went pretty smoothly. The brewery hot water was already above 130F, so strike water reached temperature quickly. As usual, I went over my target temperature for mash in, but I added a little cold water and got it right within a few minutes.

My stuff.

My stuff

I did a mash-out this time to 172F for 10 minutes and sparged with 2 gallons of the brewery hot water.  When I was ready to boil, it seemed to be taking a little time, so I started making some notes…next thing I knew, I had a little boil-over. On the plus side, it provided a pretty clean break and I had a nice boil for the rest of the time.

Ready to boil

Ready to boil

I did get a little pop while stirring and got a mild burn on my right hand. It really only hurts when exposed to steam or warm water. I have found that stirring enough to create a whirlpool in the wort while it’s boiling, creates these pops of hot wort that can splash out of the kettle. I used my refractometer to check the specific gravity (SG) and is a little under the projected 1.063…I got 1.058. I’m good with that for my original gravity (OG). A friend had to add a pound of DME (Dry Malt Extract) to get to 1.060, so I don’t feel too bad.

After the boil, I used one of the brewery’s wort chillers and brought the temperature down to about 72F…took about 15 minutes or so. Then I siphoned the wort into my plastic carboy, aerated it with the oxygen cannister for about two minutes, and then pitched the yeast.

Done! Time for clean-up.

Done! Time for clean-up.

Clean up went pretty quickly and I strapped my carboy into my van for the trip home. Done! I arrived at the brewery at 9 a.m. and left right at 2 p.m. Five hours on the button.

Strapped in for the ride home. Click it or Tip it!

Strapped in for the ride home. Click it or Tip it!

I checked on the carboy around 7 p.m. and didn’t see much action, but it looked okay. An hour later, the krausen had literally created a layer on the top of the wort that was about a finger thick!

Belle Saison yeast is a monster!

Belle Saison yeast is a monster!

Time to install a blow-off set-up, before it fouls the airlock!

Blow-off set-up installed.

Blow-off set-up installed.

And it’s time for some Aleve. Happy National Homebrew Day!

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Brew Day! Steinpilz Gose

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

This has the potential to be really good, if I get it right…but it may sound pretty gross. I’ve brewed a beer today in a German style that is relatively obscure, but making a big comeback. The style is called “Gose” and is pronounced “goe-zuh”. Rather than go into a lengthy description, here’s a link that covers the history and details very well:

http://www.germanbeerinstitute.com/Gose.html

If you just want the brief version, it’s a beer made from barley and wheat malts and has a slightly sour and salty taste, usually with coriander. No, that’s not the most appealing description; but it really is quite good. Very refreshing. Every drink makes you want to take another! So, here’s where I push the limits even more: mushrooms! Instead of coriander, I’m flavoring my gose with dried porcini mushrooms. In German, porcinis are known by the name “steinpilz”, so, my beer is Steinpilz Gose. Stay with me now…the slightly salty/sour flavor, I believe, will go well with a savory pairing like the earthy flavors of the dried porcinis. I did a little tasting ahead of time…lighter beer with  few drops of porcini “tea” added. Actually, it was interesting and tasty! The trick will be getting the balance right. I want an earthy background note…not an aggressive flavor that would readily be identified as mushroom.

There are a few ways that I have read about to achieve the savory/sour component. Traditionally, lacto bacillus is used at some point (which varies, depending on who you ask). Another way is to create a sour mash ahead of your brew day…a little involved for my skill and equipment profile. And the lacto can be tricky, too. I settled for the use of acidulated malt.

I brew using a method referred to as “BIAB”, “Brew In A Bag”. The “mash-in” step is pretty standard…the milled wheat and barley malts are brought up to 149F and held there for 60 minutes.

Wrapped in a blanket and a "survivior" blanket to hold mash temperature.

Wrapped in a blanket and a “survivior” blanket to hold mash temperature.

Instead of draining the grains and going on to the boil, however, the acidulated malt is added and the temperature held at 149F for an additional 45 minutes. The reason for doing this is that the acid in the acidulated malt could inhibit saccharification (the conversion of starches to sugars. After the second mash step, the brew proceeds as normal.

Getting the water amount right has been a little tricky for me, but I wound up with 5-3/4 gallons of wort, after the boil. The original gravity is substantially higher than the target, though…1.054 instead of 1.045. Not a huge deal…more alcohol, but I just wonder why? Was I supposed drain and remove the first round of grain and just mash the acidulated malt? (As opposed to adding the acidulated malt to the existing grains and mashing ALL of them for the additional 45 minutes.)

Anyway, chilled the wort, aerated it,

Aerating with an oxygen "stone".

Aerating with an oxygen “stone”.

and pitched the German Ale/ Kolsh yeast. There’s not a lot of headspace in the carboy…I’ll have a blow-off tube ready, just in case.

About 5-3/4 gallons in primary fermentation.

About 5-3/4 gallons in primary fermentation.

When it’s done, I think a friend of mine is going to keg half of the batch to see how that compares to bottling. I’ve had an issue with overcarbonation that I can’t seem to figure out. My beer hits an optimum point and then, another month or more, and they start to get overcarbed. I’m looking forward to seeing how that “gose”! (Sorry.)

Update 2/22/15: Had to install the blow-off tube this morning. I guess those yeasties are happy!

Blow-off tube...yeast is chowing down!

Blow-off tube…yeast is chowing down!

 

 

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