Belgian Pale Ale

I was planning on brewing on Sunday. For me and my family schedule, Sunday is a good day to fill the kitchen with brewing equipment, turn on music, and boil water/wort.

However, this Sunday I just wasn't feeling it. Brewing requires a lot of physical and mental energy and approximately five, contiguous hours of time. I was tired. I wanted to sit in the sun and read. I figured that if I pushed myself to brew I would not enjoy it as much, and I don't want to risk associating a poor experience with a hobby that I enjoy.

Arguably, it's possible that I could have started to brew and found myself enjoying the act of measuring grain to mill, stirring the resulting grist in the mash tun, or the pungent aroma of the first, bittering addition of hops to the rolling boil of brown wort.

UK Kent Goldings

Wort

...Not only is it possible, it's likely.

But there are other days to brew.  I ended up brewing on Tuesday (2012-07-31) after work. I knew that with some time to listen to a couple episodes of brewing podcasts (e.g., Basic Brewing Radio, Brewing Network's Sunday Session), calculate mash water volume and temperature, and determine mineral additions for the water, I would be eager to get home on Tuesday and brew. I was.

This time, I brewed a Belgian Pale Ale. The recipe is from Jamil Zainasheff's book, Brewing Classic Styles.  I followed his Antwerp Afternoon recipe, with minor deviations. My version is as follows:

11.3 lbs. German Pilsner malt

.75 oz. CaraMunich malt

4 oz. Belgian Biscuit malt

5 ml of Lactic Acid to mash

2 g of Calcium Chloride to mash

4 g of Epsom Salt to mash

2 g of Baking Soda to mash

1.3 oz. UK Kent Goldings @ 60 min.

1/2 tablet of Whirlfloc @ 15 min.

.25 teaspoon of yeast nutrient @ 15 min.

.7 oz. UK  Kent Goldings @ 0 min.

2 vials of White Labs WLP500 Belgian Ale yeast

1 oz. UK Kent Goldings dry hop in keg 

WLP500 Belgian Ale Yeast

If you have the book you can follow along with me. I am working my way through his Belgian and French Ale chapter. I brewed a Witbier at the beginning of July. I brewed a Belgian Pale Ale on Tuesday. Next, I will brew a Saison. I might brew a Biere De Garde too, we'll see. We can dub this the "Belgian Summer." It's also a means to use the large sack of German Pilsner base malt I have in the basement.

How did this get to be the summer of Belgian beers?

The Witbier was definitely for Kim. She likes the style and I wanted to make a beer that would have her sneaking downstairs to draw from the keg each evening. I have not written a review yet because, at this point, the beer is a bit green. I'm hoping the harsh flavors mellow and that the overall flavor improves. It's certainly drinkable, but not great.

I think the pint of BPA I had at Ommegang inspired this beer. I think that beer is fantastic. Besides, I have brewed a couple American Pale Ales already. Why not compare the brewing experiences and beer styles?

As I understand it, Saisons can be herbal, hoppy, and tangy. The style is supposed to be quite flavorful and a good pairing for many foods. It is a good base beer with which to experiment with herb and fruit additions. I would like to learn more about Saisons, both by reading about the style and by tasting more examples.


If I brew the Biere De Garde, I think the strong, malty profile will make for a good winter beer (the beer needs to be lagered for three months). As you can tell, I'm not sure I will brew it. I might find myself really wanting to make an IPA by then. 

Summer Witte

On July 2^nd I brewed a witbier, a Belgian style beer brewed with wheat. The commercial examples use terms like "Belgian white" (e.g., Hoegaarden, Blue Moon) or "witte" (e.g., Ommegang Witte). It's a light golden but hazy beer with coriander and citrus flavors that are refreshing during the summer months.

Kim really likes Ommegang's Witte and wanted me to brew a witbier for her, and I was happy to oblige. Knowing that the beer requires warm fermentation temperatures, I held off on brewing it until summer.

I'm calling this beer, "Summer Witte." I brewed the beer at the beginning of July, it will ferment and carbonate during July, and we'll be able to drink the beer throughout August.

I was surprised by how excited I was about this beer. My wide-eyed glow came from the seasonings and hop additions that the recipe calls for. This beer has crushed coriander seeds, chamomile flowers, and orange zest. I opted to purchase whole leaf hops for the first time, which provided a sense of brewer tradition and aesthetic value. I was also happy with the yeast selection: two vials of White Labs WLP410 BelgianWit II - Platinum, a spicier version.

Hops, Coriander, Chamomile, Orange Zest

Kim helped me pick out the extra ingredients at the health food store. She crushed the coriander seeds and helped zest the oranges, which was no small job, six oranges total.

Zesty!

Brew Date: 2012-06-02

Recipe Name: "Summer Witte" (based on a Jamil's Wittebrew recipe)

Beer Style: Witbier

Batch Number: B8

Original Gravity: 1.050

Expected Final Gravity: 1.011

Expected ABV: 5.0%

IBUs (bitterness): 22.4

SRM (color): 4 SRM

Yeast: 2 vials of White Labs WLP410 Belgian Wit II

Water Chemistry: Remsen well water (Ca 84, Mg 10, Na 3, Cl 8, SO412, CACO3 228)
Added: 6 ml Lactic Acid, 3 g Epsom Salt, 1 g Calcium Chloride (to mash)

Recipe
5.5 lbs. German Pilsner
5.0 lbs. Flaked Wheat
.25 lb. Munich Malt

.5 lb. rice hulls

1.2 oz. Hallertau (leaf) @ 60 min.
.8 oz. Hallertau (leaf) @ 15 min.

1.3 oz. orange zest @ 5 min.
.4 oz. crushed coriander seeds @ 5 min.
.03 oz dry chamomile flowers @ 5 min.

1/2 tablet of Whirlfloc @ 15 min.
.25 tsp. yeast nutrient @ 15 min.

Flaked Wheat

Mash Schedule: 

> 15 min. @ 122 F

> rise from 122 to 154 F over next 15 min.

> 60 min. @ 154 F

> sparge @ 160 F for 15 min.

> sparge @ 170 F for 15 min.

Note: I was short about a gallon of water for my pre-boil volume.

Mash Music: Bon Iver iTunes Session, Phish Superball IX @ Watkins Glen 2011-07-03 (I should have listened to the 07-02 show!)

Boil Time: 90 minutes to reduce DMS

Boil Music: Brewing Network's Sunday Session podcast 2010-01-17 (Vinny from Russian River episode)

Whole Hop Boil

One of the process changes I made to this brew day was to siphon the wort form the brew kettle to the fermenter. I did that to reduce the amount of whole leaf hops in the fermenter. I used a lot of plastic wrap to reduce exposure. After, I managed to break my auto-siphon trying to get a hop leaf out of it. This is a typical problem apparently.

Fermentation Schedule: 

> 1 week @ 68 F

> 1 week @ 70 F

> 1 week @ 72 F

Tasting Free IPA

I've been drinking my Free IPA for over a week now. I'm really happy with it. All the research and changes to my brewing process definitely improved the resulting beer.

Free IPA

The beer is not as clear as I would like, despite the Whirlfloc tablet and cold crash period. I plan to use gelatin finings next time. The color is spot on.

When I first kegged the beer it had a brilliant grapefruit aroma. After a week of force carbonation with CO2, that aroma is more subdued, but still present. 

Does it taste like the inspiration beer (i.e., 21st Amendment's Brew Free or Die IPA)? I didn't do a taste test, but I can say that it is close. The beer has lots of hop flavor and little bitterness. 

Corny Keg and CO2 tank

Apart from the water chemistry changes, the other big change was the use of a Cornelius keg. I bought a keg from a friend, purchased and assembled all the hardware, and got a 15 pound CO2 tank. And, yes, I also bought a used refrigerator to put it all in. At some point I may drill holes and turn it into a proper kegerator.

I'm sure there will be a learning process for using and cleaning the keg. In general, racking the beer to a keg and force carbonating the beer is much easier than bottling.

Because the beer is cooled to 45 to 47 degrees Fahrenheit, I force carbonate at 14 psi.

I found the Crockett Brewing pages on Easy Force Carbonation and Balancing your Keg System to be helpful. 

Brewery Ommegang

A couple weeks back, Kim and I took a road trip to Cooperstown, New York to tour Brewery Ommegang. The brewery makes some of the best Belgian style beers here in the States and worldwide. I'm sure I could go on and on about the brewery and the beers (I highly recommend them), but I'm just going to post some pictures and comment.

Ommegang Farmhouse

Ommegang was built in the 1990s but the design is that of a traditional Belgian farmhouse.

We checked in at the gift shop to sign up for the next tour and purchase tasting tickets ($3/person). We had a short wait so we went to the cafe/bar.

Cafe Ommegang

Fermentation is pretty awesome.
Beer, wine, bread, pickles, cheese, fish sauce, sake, yogurt, sauerkraut, vodka, etc.

Belgian (style) breweries:
Ommegang, Maredsous, Duvel, Liefmans, Brasserie  D'Achouffe

Belgian Pale Ale and cappuccino 

Cheers!

Tasting Ommegang's Belgian Pale Ale, fresh from the tap at the brewery, may have been the high point of the day for me. Really! We could have left right then and I would have been happy. I've had the BPA before, but it didn't taste like this. So much flavor. It even seemed like it had a slight barnyard Brett flavor (I'm fairly certain no Brettanomyces was used), which I loved and I hope I never forget.

Our tour guide in front of bottling equipment

The half hour tour was good. The brewery is fairly small. Our tour guide talked about how beer is made, the fermentation, and bottling. They have a clean room with an open fermenter. The beer ferments at 75 F!

After the tour, our guide led us to the tasting room. He put pretzels and various cheese spreads and sauces on the counter. We sampled all six of the Ommegang beers, from lightest (Witte) to darkest (Three Philosophers). The tour guide described each of the beers and the special herbs and spices added to each (I guess the Belgians didn't buy in to the whole Reinheitsgebot thing).

Herbs and Spices

After the tasting, we asked to be seated outside to enjoy a Sunday afternoon lunch/dinner. We had rain showers on and off that day, but luckily it held out long enough for us to eat and enjoy glimpses of the sun.

Outdoor seating

Smiling
and a little red after the tasting

Hennepin ,a farmhouse Saison
Witte, a Belgian style wheat ale, or witbier

Checkout this menu!

Frites (twice-fried fries) with two sauces:
1) Abbey Ale and cumin ketchup and 2) Mustard with Witte Ale and honey

Moules Witte (mussels in Witte broth and Shiitake mushrooms)

Crepe with spinach and goat cheese

Crepe with duck confit and Shiitake mushrooms

Obviously, the meal was stunning. Visually appealing, good execution, and lots of flavors. Very enjoyable. Not too expensive either (though watch yourself when you pass back through the gift shop--that can get expensive, trust me).

I recommend visiting Brewery Ommegang for your own Upstate New York flavor adventure. And if you can't make it, look for their beers. All six are excellent representations of their respective beer style. Rather than a bottle of wine, pick up a bottle of Ommegang to take to your friends house for dinner. Cheers!

Ommegang Abbey Ale and Hennepin

Hop Growing, Take 2

This last Thursday (2012-06-14) I planted two more hop rhizomes. The rhizomes I bought and planted earlier in the spring did not come up. Looking at these new rhizomes--which I bought from Freshops this time--are sturdier, healthier and more robust than the weak little twigs I had before. That difference in quality gives me hope that these will indeed shoot out of the soil, climb themselves up the guide wire, and dangle those cirtrusy cones of hop goodness in front my nose.

Centennial Tag

The new rhizomes are both Centennial hops. Centennial is one of the "Three C" hops of American hops (the other two being Cascade and Columbus). It has a floral and citrus flavor and aroma with a 9 to 12% Alpha Acid. The pungent flavor and Alpha Acid rating causes the hop to be described as a Super Cascade hop. It can be used for bittering and flavor (i.e., dual-purpose). Great for Pale Ales and India Pale Ales--my favorite.

Waiting

Many great beers use Centennial as the flavoring addition. Stone's Ruination IPA, Bell's Two Hearted Ale, and Founders' Centennial IPA are just a few examples. My Free IPA, a clone of 21st Amendment's Brew Free or Die IPA uses Centennial as the 20 minute, flavoring addition. The near legendary Centennial Blonde recipe my BierMuncher on the HomebrewTalk.com forums features Centennial hops (at the moment, 2318 gallons!! have been brewed by homebrewers--it's on my list). I'm happy with my choice and I hope to use a lot of Centennial hops in the future.

Free IPA

As cliche as it might be among craft beer aficionados these days, I have to say, I love a great IPA. I am always trying new IPAs and adding more to my "best of" list. One of the IPAs that I instantly went gaga over (a total BILF) was 21st Amendment's Brew Free or Die IPA. Great hop aroma, even more hop flavor, and almost no bitterness. A very smooth, late-hop-addition beer. That is what I want.

21st Amendment's Brew Free or Die IPA

A quick search and I was able to find a clone recipe. I do not know how close it is. If you compare that beer recipe to what I list below, you can see that I changed it some because Amarillo and Simcoe hops are hard to come by this time of year. They are both very popular hops. Instead, I added an ounce of Summit hops. Maybe not the best substitution, but whatever. I named the beer "Free IPA," as a reference to the clone beer and to the fact that I brewed it on Memorial Day.

Brew Date: 2012-05-28 (Memorial Day)

Recipe Name: "Free IPA" (based on a 21stAmendment Brew Free or Die IPA clone recipe)

Beer Style: American India Pale Ale

Batch Number: B7

Expected Original Gravity: 1.069

Expected Final Gravity: 1.010?

Expected ABV: 6.2%

IBUs (bitterness): 70

SRM (color): 9.1 SRM

Expected Efficiency: 70%

Actual Brewhouse Efficiency: ?


Yeast Starter

Water Volume: 2 liters

Dry Malt Extract: 200 grams

Yeast: White Labs WLP001 California Ale Yeast
Yeast Nutrient: 1/4 teaspoon of LD Carlson Yeast Nutrient
Note: I forgot and used post-softened water for the starter. The yeast might have liked the pre-softened better.

Water Chemistry: Remsen well water (Ca 84, Mg 10, Na 3, Cl 8, SO412, CACO3 228)
Added: 3 ml Lactic Acid, 6 g Epsom Salt, 3 g Calcium Chloride (to mash)

Brewing Salts and Yeast Nutrient

As you can tell from my previous posts, the last couple months have been about trying to improve my water. With the second water report I was able to use a spreadsheet to determine what ought to be added and how much. To this point I have studied and acted according to what makes sense. Next, perhaps the taste of the beer will suggest what should be adjusted.

Brew Day Start Time: 8:05 AM

Music: Grateful Dead - Rocking the Cradle: Egypt 1978 (1978-09-15,16)

One of the tools I use to track my brew days and recipes (besides this blog) is my 2012 Brewer's Logbook from Basic Brewing. I listen to the Basic Brewing podcast each week and purchasing the logbook was a good way of saying thanks. The logbook has a calender so that I can plan brewing activities and pages to document significant information and notes about each brew day. Like the act of brewing, using a pencil and paper to take notes keeps me away from a computer screen for awhile.

My 2012 Brewer's Logbook

Grain Bill

11 lb Canadian Two-Row

1 lb 12 oz Munich Malt

12 oz Carapils

Mash

Strike Water Volume: 3.5 gal

Strike Water Temperature: 165 F

Mash Rest Temperature: 154 F

Mash Time: 60 min


I stirred the grain more than during previous brew days. It ought to help the conversion. 

Mash

Sparge #1

Sparge Water Volume: 2.0 gal

Sparge Water Temperature: 170 F

Rest Temp: 160 F

Mash Time: 15 min

Sparge #2

Sparge Water Volume: 2.5 gal

Sparge Water Temperature: 170 F

Rest Temp: 160 F

Mash Time: 15 min


I wanted the rest to be at 170 degrees for both sparges. As you can see, the temperature went down 10 degrees. Next time....

Composting Spent Grains

Pre-Boil Gravity: 1.050

Pre-Boil Volume: 5.3 gal (calculated)

Boil Time: 60 minutes (Note: It appears I deviated from the recipe here. The recipe calls for a 90 minute boil)

Hop Additions

1.00 oz Warrior @ 60 min

1.00 oz Centennial @ 20 min 
1.00 oz Columbus @ 0 min 
1.00 oz Cascade @ 0 min
1.00 oz Cascade dry hop @ 3 days
1.00 oz Summit dry hop @ 3 days
1. 00 oz Styrian Goldings dry hop @ 3 days


I should mention that I also added 1 teaspoon of yeast nutrient and 1 half tablet of Whirlfloc @ 15 minutes left in the boil.

Lots of Hops!

All Green and Chillin'

Original Gravity: 1.058

Brew Day End Time: 1:30 PM   

Fermentation Schedule

Week 1: target of 67 F, with incubator set around 18 C

Week 2 and 3: target 67 F, with incubator set to 19.4 C

3 days at 35 F (? still researching what a good cold break temp is)

3 days at 67 F with dry hop, then rack to keg

New Incubator with  Fermenter and Blow-off Tube

This incubator is my new baby. It cools and heats, maintains the temperature I want, in Celsius. This fermentation tank will allow me to brew throughout the summer and keep a consistent temperature. I was able to buy it cheap off of craigslist. (Shout out to my friend Howie for helping me transport it. It was a nice Sunday drive in the sun, windows down, music playing.)

Water Test Results #2

Hey all! I finally got my results from the pre-water-softener sample I sent to Ward Labs. The first container they sent must have gotten lost in the mail so there was a big delay. 


This sample is straight from the pipe where the water from the well comes into the house. Here are the results:


pH 7.9
Total Dissolved Solids (TDS) Est, ppm 259
Electrical Conductivity, mmho/cm 0.43
Cations / Anions, me/L 5.2 / 5.1 ppm
Sodium, Na 3
Potassium, K < 1
Calcium, Ca 84
Magnesium, Mg 10
Total Hardness, CaCO3 252
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 8
Carbonate, CO3 < 1
Bicarbonate, HCO3 278
Total Alkalinity, CaCO3 228
Total Phosphorus, P 0.54
Total Iron, Fe < 0.01


As opposed to the earlier sample, the sodium level is low as expected, which is fine. The pH and Alkalinity is high. The Sulfate and Carbonate is low.


One of the brewers on the HomeBrewTalk forum suggested lime softening the water. I don't doubt that it would be helpful, but for me to do that it would require more research, number crunching, and equipment (costs) on my part. It's interesting, but probably a project to try sometime later. I did find the following two links useful for understanding something about the science and methodology:
Alkalinity reduction with slaked lime
Using slaked lime to reduce water alkalinity

Instead, I plan to use Reverse Osmosis (RO) water to dilute half of my mash water; I'll only need 2 gallons. Doing that will address my alkalinity issue. I'll add (~3 ml of ) lactic acid to bring the pH down. I'll add Calcium Chloride and Epsom Salts to get my Calcium, Chloride, and Sulfate levels where they need to be.

The EZ Water Calculator helped me play with additions and see what the affects are on the chemistry. Highly recommended.