Pale ale with wild yeast (Brettanomyces)

This was our first brew that we made with all wild yeast (Brettanomyces Drie). It turned out pretty good!

Appearance – Golden yellow in color with slight haze. Looks crisp and refreshing. One finger white head that looks quite airy (large bubbles). Surprising staying power despite the airy appearance.

Aroma – Predominantly grapefruit. Some floral overtones. Again, indicators of freshness and crispness. Layered subtle tropical fruit, but difficult to place amid the stronger aromas.

Taste – Very crisp and refreshing as the appearance and aroma had informed. Grapefruit surely is the key player, but some tropical fruit is evident. A wine-like quality is evident and rather strong. There’s a nice toasty malt backbone that plays off the grapefruit and rounds out the flavor. A floral bite builds with each sip.

Mouthfeel – Light and crisp, as all other indicators would suggest. This beer is rather carbonated, which makes the finish very clean.

Solid brew. It didn’t turn out as dramatic as I had expected given the use of wild yeast (Brettanomyces Drie) as opposed to brewer’s yeast, but it is still excellent.

Cheers!



Recipe Name:         Citra Brett pale ale

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP644 Brettanomyces Bruxellensis Trois

Malts:	Amount
1. 2-Row malt	8 lbs.
2. Vienna malt	1 lb.
3. White wheat	1 lb.
4. Carapils	1 lb.
5. Acid malt	4 oz.
6. Acid malt (late boil)	6 oz.
7. Rice hulls	8 oz.

Brewhouse Efficiency                     70%
Calculated Original Gravity            1.059
Caclulated Boil Gravity                  1.047
Measured Original Gravity             1.055
Measured Final Gravity                  1.008
Calculated ABV                              6.3%

Hops:	Amount	Boil Time	IBUs
1. Galaxy (13.9%)	0.4 oz.	25	14
2. Citra (13.9%)	1 oz.	10	17
3. Cascade (7%)	1 oz.	10	7
4. Citra (13.9%)	1 oz.	Dry hop

Calculated IBUs          38

Beer Team goes sour!!!!

This was the first sour beer that we brewed. I have often heard that brewing a sour beer involves a lot of luck and patience. The patience we certainly have covered, and fortunately the luck was also on our sides with this one.

Appearance – Golden yellow to orange in color. Crystal clear with some small bits of sediment. Very little white head, just a dusting across the top.

Aroma – Strong aroma on this one. I could smell it even when pouring. Smells potently sour. Fruity notes that resemble Skittles. Some citrus, mostly lemon.

Taste – Sour punch up front that fades to under-ripe blueberry and lemon flavors near the middle. Some toasty malt flavor permeates at the very end, which is likely due to the malt bill being primarily Vienna. Slight hay flavor up front that accompanies sour punch, but I think this one would benefit from some more funk to it. Flavor changes over the course of the glass with the sour punch blunting a bit and the malty finish becoming more prevalent. It works! This one should get better and better as it ages. Hopefully it will stick around long enough to reach its peak! On the negative side, I perceive something more on the oxidized side, possibly acetic acid. It is slight and doesn’t detract too much from the beer, but exists as a potential imperfection.

Mouthfeel –  Medium-high carbonation, light body, and sour pucker factor make this one feel very pretty light and airy. That having been said, it doesn’t feel flat or watered down. The body suits the flavor well.

Recipe Name:        Base Pale Sour Ale

Recipe Volume:      5 gallons

Yeast:                    Safale US-05 and assorted dregs from other sours, primarily Jester King Ol' Oi!

Malts:	Amount
1. Vienna malt	5 lbs.
2. Flaked corn	1 lb.
3. Pilsner malt	3 lb.
4. Crystal 10	14 oz.
5. Caravienne	14 oz.

Measured Original Gravity              1.045

Hops:	Amount	Boil Time	IBUs
1. Hallertau (4.5%, aged)	1 oz.	60	14

Calculated IBUs          14