Hidely doodly neighborino! Well, it's not quite that Flanders. But this time around I am trying to make something in the vein of one of my favorite all time beers- Petrus Aged Pale.
9 lb German Pils
1 lb Carahell
1.25 oz Styrian Goldings pellet @ 90 min
Wyeast 3763
tog- 1.057
aog- 1.049
ig- 1.008 (4/17/11)
3/24/11- Mash in with 4 gal water at 132. Dough in temp at 122 for 20 min. Decoct to
145 for 40 min decoct to
162 for 30 min decoct to
169 for 10 min (mash out)
Sparged with 176 water.
I had a large boil over since I was playing a video game and not paying full attention. Lost about 2 gal of volume. Added water and some light DME to make up for the volume and potential gravity lost. Still was under gravity by about 8 points. Ah well.
4/17/11- To secondary, which is the carboy that contained my historical Saison. Didn't clean the carboy at all since I liked the flavor of what come out of it.
4/20/11- Nice and foamy in the carboy. Guess the house bugs are doing some more work on the beer.
Showing posts with label Flemish sour ale. Show all posts
Showing posts with label Flemish sour ale. Show all posts
Tuesday, April 19, 2011
Thursday, January 6, 2011
Exciting things!
I have some very exciting things in the works here at the 'brewery'!
First of all, I have purchased 5 gallons or so of frozen grape must for an attempt at making wine. I found some 2008 Chardonnay from Sangiacomo family vineyards in California at a very reasonable price. I have purchased yeast and I am just waiting for the must to arrive so I can get it started!
The only homemade wine I have ever tasted was fairly disgusting, but I am hoping with my experience and knowledge I can make something palatable and maybe even good. Pricing it out, it'll cost me something like 5 dollars a bottle to make, so if it tastes at least as good as a 5 dollar bottle of wine, I'll be happy.
I will start fermentation in the bucket the must arrives in, and rack to secondary (better bottle) when the gravity is around 1.045. It'll go on 1 oz of new med toast Hungarian oak cubes and .5 oz of once used Hungarian oak. I will introduce the malolactic cultures in the late spring or early summer, and bottle sometime next winter.
Also on my radar- old stout. I will probably get this started towards the end of the month. I'll brew a basic stout, but remove two quarts and ferment that with lactobacillus before pasteurizing and adding back to the main fermentor. Guinness most notably, adds a portion of soured beer to their stout to produce that unique tang. I will also ferment solely with Brettanomyces and add some oak as well.
Also also on my radar- my historical Saison will be bottled in March and I'll need something to take it's place. I love Petrus' Aged Pale, and I'll be brewing something in that vein. In the past it seemed like 2 years of fermentation was more than I wanted to handle, but my opinion on that has changed.
Some labels...
First of all, I have purchased 5 gallons or so of frozen grape must for an attempt at making wine. I found some 2008 Chardonnay from Sangiacomo family vineyards in California at a very reasonable price. I have purchased yeast and I am just waiting for the must to arrive so I can get it started!
The only homemade wine I have ever tasted was fairly disgusting, but I am hoping with my experience and knowledge I can make something palatable and maybe even good. Pricing it out, it'll cost me something like 5 dollars a bottle to make, so if it tastes at least as good as a 5 dollar bottle of wine, I'll be happy.
I will start fermentation in the bucket the must arrives in, and rack to secondary (better bottle) when the gravity is around 1.045. It'll go on 1 oz of new med toast Hungarian oak cubes and .5 oz of once used Hungarian oak. I will introduce the malolactic cultures in the late spring or early summer, and bottle sometime next winter.
Also on my radar- old stout. I will probably get this started towards the end of the month. I'll brew a basic stout, but remove two quarts and ferment that with lactobacillus before pasteurizing and adding back to the main fermentor. Guinness most notably, adds a portion of soured beer to their stout to produce that unique tang. I will also ferment solely with Brettanomyces and add some oak as well.
Also also on my radar- my historical Saison will be bottled in March and I'll need something to take it's place. I love Petrus' Aged Pale, and I'll be brewing something in that vein. In the past it seemed like 2 years of fermentation was more than I wanted to handle, but my opinion on that has changed.
Some labels...
Monday, December 20, 2010
Monk's Cafe Sour Flemish Ale.
I have been wanting to try this one for awhile, and when I saw it at the liquor store the other day, the time was finally right. This beer is brewed in Belgium and labeled as Monk's Cafe, one of my favorite beer places in Philly.
Pours a nice clear deep red with ample streaming carbonation and a thin lightly colored head. Aromas of plums, balsamic vinegar. Hits the mouth with a burst of carbonation and a nice sweet and sour taste. The aromas carry into the beer with the addition of some light oaky vanilla and caramel flavors. Medium finish. Light mouth feel. A little weak. Tastes watered down.
My rating: Maybe worth a try, but there are much better ones out there..
Abv: 5.5%.
Website: Monk's Cafe.
Price paid: 3-4 dollars.
Pours a nice clear deep red with ample streaming carbonation and a thin lightly colored head. Aromas of plums, balsamic vinegar. Hits the mouth with a burst of carbonation and a nice sweet and sour taste. The aromas carry into the beer with the addition of some light oaky vanilla and caramel flavors. Medium finish. Light mouth feel. A little weak. Tastes watered down.
My rating: Maybe worth a try, but there are much better ones out there..
Abv: 5.5%.
Website: Monk's Cafe.
Price paid: 3-4 dollars.
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