Way back in September I posted a teaser post on the beer I brewed for my brew clubs annual advent beer exchange. The beer itself is a Bière de Garde based largely on a recipe found in the excellent book American Sour Beers; specifically the Dark Winder Saison I (pg 336). This seemed to be an ideal winter beer – dark & somewhat malty, with rosemary, orange and raisins providing a unique spice character quite different from the classical winter spiced beer. My version differed from the original mainly in that it wasn’t soured; rather a house-blend of various Brett‘s was added for secondary fermentation.
This beer surprised me somewhat – despite 3 months on Brett and oak, there was little funky character in the beer and it remained quite sweet (even though the final gravity was ~1.005). I’ve held onto a few bottles to see if this would change, but the beer has not picked up much more Brett character, despite an extra 1.5 months in the bottle. Even so, its a good beer, although if I rebrewed it I’d either brew it as a sour, or as a straight Bière de Garde without Brett.
Recipe, Brewing Notes and Tasting Notes below the fold.
Recipe & Brew Notes:
-------------------------- Boil Size: 32.52 l Post Boil Volume: 26.52 l Batch Size (fermenter): 23.00 l Bottling Volume: 22.50 l Estimated OG: 1.073 SG Estimated Color: 23.1 SRM Estimated IBU: 22.3 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 79.8 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name IBU 5.68 ml Lactic Acid (Mash 60.0 mins) 6.70 kg Pilsner malt 0.27 kg Carafa Special II 0.27 kg Carawheat 0.15 kg Special B Malt 28.40 g Amarillo [7.10 %] - First Wort 90.0 min 22.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) 2 items Orange Peel, Navel Boil 0.0 mins)
1 items Rosemary (Boil 0.0 mins)
0.27 kg Raisins, blackened in red wine Boil 0.0 mins)
1.0 pkg Biere de Garde (Wyeast Labs #3725) 1.0 pkg Brettanomyces mix (Secondary) 30.00 oz Medium-toast French oak cubes, port soaked (Secondary) Mash Schedule:
Infusion - Protein + Saccharification Total Grain Weight: 7.66 kg ---------------------------- Name Description Temp Time Protein Rest Add 11.34 l, 63.6 C 54.0 C 20 min Saccharification Add 6.40 l, 95.8 C 66.7 C 90 min Sparge: Batch sparge with 2 steps (Drain mash tun , 22.43l) of 75.6 C water
Notes: ------ -Recipe from American Sour Beers (Dark Winter Saison 1, pg 336); substituting house brett mix for dregs. -added 5.6ml lactic acid to mash water to achieve desired mash pH, based on calcs from brewers friend Special Ingredients: Raisins: Blacken, deglaze with Malbec red wine, blended, added at flame-out Roasemary: Add 1 small/medium sprig @ flame-out Orange: 2 Navel oranges; zest only Oak Cubes: Soak 30g (~1 oz) medium French oak cubes in port Hops: Adjust for 25 IBU; use Amarillo Brewday:
------ Mash: -Hit protein rest near dead-on; 53 instead of 54; adding sacch water at boiling. -Sacch rest was a little high; stirred until cooled to 67, ran for 90 min Sparge: Went as per normal, collected 35.5L @ 1.054 Boil: -Boiled for an extra 3 minutes to bring gravity upto estimated post-boil gravity of 1066 (1.066 + raisins = 1.073) - ended up at 1.073 prior to raisin addition -Added irish moss and yeast nutrient at 15 min -Raisin puree, orange zest (navel, 2 oranges) and rosemary added at end of boil. Next time blend the raisins into a small amount of hot wort prior to addition, as not all raisins dissolved properly. Fermentation: -Pitched & fermented at 26C, 2 weeks. -gravity was down to 1.011 after just 2 days! -Transferred to secondary after 10 days, added 1oz port-soaked medium-roast american oak. -Aged in warm part of cellar (~20C), ~3 months
-Keg-carbed and bottled.