Aug 182011
 

Assistant Brewmaster Bella

My trusty assistant

It was a brewing emergency – we had a scant two weeks before some beer-loving guests arrived to spend the weekend at the compound, and our kegs were running critically low! I checked the weather forecast and saw a week of rain – except for Wednesday. Wednesday was forecast to have cloudless skies and plenty of sunshine, an outlier in an otherwise crappy week. I quickly arranged to take the day off of work, grabbed the Assistant Brewmaster Bella, and set out to brew up some witbier.

I’m a big fan of witbiers – they are nice and refreshing on a hot day and are also great bridge beers you can use to expose your macroswill-chugging friends to craft beer without scaring them off. There’s a delicate balance that makes this a challenging brew to pull off correctly. The beer is supposed to have a touch of sweetness (usually present as honey or vanilla notes), moderate citrus fruitiness, some spicy, peppery notes, and a very slight lactic bite in the finish. If any one of these flavors becomes too dominant, the beer will lose the refreshing crispness that wits are known for. Witbiers should also have a somewhat creamy, smooth mouthfeel from the use of wheat and oats in the mash.

Mashing in the kettle

Mashing in the kettle


The recipe I used called for:

  • 5.5# of Pils malt
  • 5# flaked wheat
  • 2# flaked oats
  • 0.25# Munich malt
  • 1.2oz Hallertau hops @ 60 min
  • 43g citrus zest
  • 11g cracked coriander seeds
  • 1g dried chamomile flowers

You don’t need to grind flaked wheat and oats, but I threw them in the mill because I’ve heard of slight increases in efficiency when doing so. I mashed in my kettle, since this was a step mash and it’s much easier to do those with direct heat. I used a protein rest at around 124°F for 20 min or so and then brought the temp up to 158°F. The problem with mashing in my kettle is that it loses heat very quickly. I had to fire the burner several times over the mash to keep the temp up, and in reality it fluctuated anywhere between 160°F and 153°F. It spent the bulk of the time in the 156-159°F range, so hopefully there will be no ill effects on the finished product.

I tried a new technique this time – iodine testing for starch conversion. Basically, you buy a bottle of tincture of iodine (available at any pharmacy) and use it to test your mash. Extract a small sample of mash liquid (there should be no grain particles in the sample) in a bowl or something and add a drop of iodine – if it turns black, conversion is not complete. If it stays tan/reddish, you are good to go. My recipe called for a 90 minute mash due to all of the wheat and oats, but testing at 60 minutes showed conversion was done so I mashed out at 168°F. I then added about a half pound of rice hulls to help avoid a stuck sparge.

Hops and zest

Hallertau hops and citrus zest

I nailed my pre-boil target exactly – 7G of wort @ 1.042 SG. The rest of the brew went very well, except for one mistake – I miscalculated my evaporation rate. I had been doing 60 minute boils and forgot to compensate for the fact that I was using a 90 minute boil for this recipe. Stupid mistake, and I paid the price. What should have been 5.5G of 1.050 SG wort turned out to be ~4.75G of 1.069 SG wort!!

Well…I made two mistakes here. First was not compensating properly for the longer boil. Second was not testing the gravity during the boil. If I had been keeping an eye on things, I could have added water or reduced the boil time to compensate. However, if I’m going to miss on gravity, I always prefer missing to the upside. When my beers miss high, I just throw the “imperial” tag on them and call it a day!

Highlight of the brewday had to be the last five minutes of the boil, when I added in the citrus zest, the chamomile, and the coriander – the wort smelled amazing! I didn’ have time to make a yeast starter for this brew, so I pitched two packs of Wyeast 3944 (Belgian Witbier). Not very cost effective, but the right thing to do in the absence of a proper starter.

All in all, it was a good day and a good brew – I just hope the higher alcohol content doesn’t wreck the balance of the beer. I’ll keep you posted!

Aug 182011
 

So, last time I posted here (ahem…cough…almosttwomonthsago!… cough cough) I spoke of rushing a beer and going from grain to glass in one week. Well, the experiment was a smashing success! I decided to go with a nice American wheat flavored with some boysenberry extract.

The beer was definitely green, but it was surprisingly drinkable. I told everyone at the Fourth of July gala that it was an experimental brew, so I figured people would stay away from it. Boy, was I wrong! I heard from several people that this beer was their favorite of the three (the others being an IPA and a Kölsch), and it was the clear favorite of the ladies. So, brewers, never again let your procrastination and poor time-management skills stop you from your mission!

In other news, I have finally decided to change the name of this blog to something more beer specific. Coming this fall, I will be re-launching the site at BrewBrewDrink.com. This dovetails nicely with some other beer-related programming projects/websites I am working on, and I’ll have more news on those as they develop over the coming months.

Finally, I wanted to give a shout out to another Connecticut brewer I had the pleasure of meeting recently. My friend Jeff and I were able to spend a great Saturday assisting Brewmaster Dan of Two Beagles Brewing with a batch of American Pale Ale. Dan is an extremely knowledgeable brewer and a great host, and I was able to see the Sabco Brew-Magic in action. I’ve been considering upgrading to a system like this for awhile, and this brought me one step closer to pulling the trigger. It was great to watch another brewer in action, and I was able to pick up a lot of tips and tricks I’ll be applying to my own process. Many thanks to Dan for his hospitality, and the great Vienna Lager and Maibock he allowed us to taste!