Recipe Review: Cayla’s Waison

Cayla's Waison

The temperatures are rising in Brooklyn, and fermenting a beer without temperature control can be a challenge. Enter Saison.

I decided to take a traditional wit recipe and adapt it as a Saison and brew it as a small batch. Basically, this beer is all about the malted wheat, with a little bit of flaked oats thrown in for good measure. It’s hopped with saaz, and finished with chamomile, corainder and orange peel. Instead of going with a traditional wit yeast, I fermented this one with the (deservedly) infamous Wyeast Belgian Saison.

This one’s a witbier in every sense, except for the yeast. It’s malt-forward, with a dry and creamy mouthfeel (likely from the oats), and a refreshing, floral and earthy finish. I took it to my local homebrew club and got “cinnamon toast crunch” and (most interestingly) “the ham from lunchables”. I’m going to choose to take that as a compliment. I’m re-brewing a 5gal batch with a little bit more citrus and less chamomile as well as a little cardamom, since I think the vegetal earthiness dominated this first attempt. See below for the recipe.

Recipe Specifications
————————–
Boil Size: 2.62 gal
Post Boil Volume: 1.87 gal
Batch Size (fermenter): 1.50 gal
Bottling Volume: 1.25 gal
Estimated OG: 1.048 SG
Estimated Color: 3.2 SRM
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 82.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
1 lbs 12.8 oz Wheat Malt, Bel (2.0 SRM) Grain 1 67.9 %
3.6 oz Oats, Flaked (1.0 SRM) Grain 2 8.5 %
3.6 oz Wheat, Flaked (1.6 SRM) Grain 3 8.5 %
6.4 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 4 15.1 %
0.25 oz Saaz [4.00 %] – Boil 60.0 min Hop 5 12.3 IBUs
1.00 tbsp Chamomile (Boil 5.0 mins) Herb 6 –
1.00 oz Orange Peel, Bitter (Peel of 1 Orange) ( Spice 7 –
0.10 oz Coriander Seed (Boil 5.0 mins) Spice 8 –
0.25 oz Saaz [4.00 %] – Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 10 –
Mash Schedule: BIAB, Full Body
Total Grain Weight: 2 lbs 10.4 oz
—————————-
Name Description Step Temperat Step Time
Saccharification Add 2.79 gal of water at 160.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
——
Mshed in, temperature settled at about 155F. Covered with towel, placed top of the igloo mashtun on top of the kettle lid, left on the stove (no gas) for 75min.

Temperature at start of mash: 155F

Temperature at 75min of mash: 146F

1 whirlfloc @ 10min
1 dose of Wyeast Yeast Nutrient @ 10min

Late-addition of light DME @ 5min

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Recipe Review: Noble Cream Ale

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That tasty looking beer right there is my experimental re-brew of the Newburgh Cream Ale recipe I posted a while back. In order to get a better feel for the role of the hops, I swapped out all the Cascade additions for East Kent Goldings.

What resulted is probably the most refreshing, straight forward, tall-boy-worthy beer I’ve ever brewed. It’s got a nice soft malt backbone and a slight mineral bitterness from the english hops, but overall it’s an exceptionally clean and easy-drinking beer.

I can see why Newburgh adds that Cascade addition in the whirlpool. Next time, I’d like to play around with that late hop addition, and throw something exotic and fruity or floral in there to add just a slight twist to this north american classic. Maybe Glacier? Nelson Sauvin? See below for the recipe.

Recipe Specifications
————————–
Boil Size: 6.28 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.046 SG
Estimated Color: 3.0 SRM
Estimated IBU: 21.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 %
1 lbs 12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 20.0 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 11.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 11.4 %
0.75 oz Goldings, East Kent [5.00 %] – Boil 60.0 Hop 5 13.3 IBUs
0.60 oz Goldings, East Kent [5.00 %] – Boil 30.0 Hop 6 8.2 IBUs
0.65 oz Goldings, East Kent [5.00 %] – Aroma Steep Hop 7 0.0 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 8 –

Mash Schedule: Double Infusion, Light Body, Batch Sparge
Total Grain Weight: 8 lbs 12.0 oz
—————————-
Name Description Step Temperat Step Time
Protein Rest Add 1.97 gal of water at 132.1 F 122.0 F 30 min
Saccharification Add 1.75 gal of water at 183.2 F 148.0 F 30 min
Mash Out Add 1.97 gal of water at 209.8 F 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 1.89gal) of 168.0 F water
Notes:
——
Fermented fairly warm, around 67-68 for 2 weeks. At this temp, fermentation finished fairly quickly and cleanly.

Taste after primary: Bitter, slight roasty dry quality thanks to the german yeast I’m guessing. More like a british pale/bitter than Newburgh. Also picked up some roastiness from the residual Northern German Alt from the yeast cake. Pretty straightforward and should be very nice for those who don’t love American hops.

After 2 weeks in primary, cold crashed to 40F.

After 1 week @ 40F, added gelatin.

After 1 week, racked 4gal to keg and bottled off 1gal.

Test batch: Centennial Imperial IPA #1

Last week, I got to test out my test batch brewing process with a style I’ve been wanting to tinker around with for a while: Imperial IPA. I  took the opportunity to showcase Centennial hops, which I’ve not had much of on it’s own. I’ve only just cold crashed this beer, so tasting notes to follow. See below for the recipe:

Recipe Specifications
————————–
Boil Size: 1.90 gal

Batch Size (fermenter): 1.25 gal

Estimated OG: 1.081 SG

Estimated IBU: 97.1 IBUs

Estimated Color: 6.5 SRM

Boil Time: 60 Minutes

Ingredients:
————
1 lbs 9.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
1 lbs 9.7 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 45.0 %
5.7 oz Turbinado (10.0 SRM) Sugar 3 10.0 %
0.50 oz Centennial [10.00 %] – Boil 60.0 min Hop 4 65.5 IBUs
0.25 oz Centennial [10.00 %] – Boil 30.0 min Hop 5 25.2 IBUs
0.25 oz Centennial [10.00 %] – Boil 5.0 min Hop 6 6.5 IBUs
0.50 oz Centennial [10.00 %] – Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 –
0.50 oz Centennial [10.00 %] – Dry Hop 7.0 Days Hop 9 0.0 IBUs
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3 lbs 9.1 oz

Newburgh Cream Ale

If you ever find yourself in New York’s majestic Hudson Valley and you get a hankering for some awesome craft beer, I urge you to check out Newburgh Brewing Company. It’s a diamond in the rough of Newburgh, NY housed in the building of an old paper box factory right on the bank of the Hudson river. The taproom is casual and fun, the food is delicious, and the beer is great.

My favorite comercial session beer hands down is their Cream Ale, a hoppy, floral interpretation of the somewhat forgotten but classically american style. It’s dry, crisp and clean, slightly fruity from the hops and massively drinkable. If you know someone who says they don’t like craft beer “because it’s too heavy”, give them a pint of this.

I was lucky enough to talk Chris, the brewmaster, and convince him to share the basic recipe for this beer. I’ve now brewed it myself a number of times and it’s not exactly dead on, but pretty close to the commercial version and definitely fantastic. Seriously, give this one a try. See below for the recipe, with permission from Chris:

“60% Crisp Pale Ale Malt

20% Weyermann Wheat Malt

10% Flaked Barley

10% Flaked Oats

Protein rest at 122 F

Raise to 152 F rest for 60 minutes

Cascades at 60 minutes for 15 IBU

EKG at 30 minutes for 8 IBU

Cascades at flamout for 12 IBU (At least on my scale where the wort is 215 degrees F and it sits like that during whirlpool and castout of probably 1 1/2 hours you do get some IBUS out of that) I believe I calculate the usage on that at about 12% utilization or so.

 

Ferment at 60 F with White Labs Dry English Ale Yeast 007. If not using as high an attenuating yeast (1056 would probably be fine) I would do the sacharification rest at closer to 150. You should be looking for about 11.2 Plato to start and finish around 3.5 Plato or so.  Nothing really special in the fermentor just your normal procedures should do just fine.”

Recipe: ESB ’55

A slightly scaled-down version of Brooklyn Brewery’s Pennant Ale ’55, a beer commemorating the 1955 World Champion Brooklyn Dodgers.

Recipe Specifications

Boil Size: 6.21 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.80 gal
Estimated OG: 1.056 SG
Estimated Color: 9.0 SRM
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 92.4 %
Boil Time: 60 Minutes

Ingredients:
1.0 oz Rice Hulls
7 lbs 10.0 oz Pale Malt, Maris Otter
8.8 oz Caramel/Crystal Malt – 80L
3.2 oz Biscuit Malt
1.30 oz Willamette [4.90 %] – Boil 60.0 mins
1.00 oz Goldings, East Kent [5.80 %] – Boil 15.0 mins
1.00 tsp Irish Moss (Boil 10.0 mins)
6.00 oz Malto-Dextrine (Boil 10.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
0.50 oz Goldings, East Kent [5.80 %] – Boil 1.0 mins

1.0 pkg British Ale (White Labs #WLP005)

Mash @ 152F for 60 minutes.