Modern Homebrew Recipes (46 page)

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl
₂
in mash

Mash technique:

Step mash, mashout, dark grains added at
vorlauf

Mash rests:

131°F (55°C) 15 minutes

144°F (62°C) 30 minutes

158°F (70°C) 20 minutes

168°F (76°C) 15 minutes

Kettle volume:

8.5 gallons (32 L)

Boil length:

90 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

72°F (22°C)

Sensory description:
Rich malt up front with dryness, bitterness, and spiciness following. Significant aromatics from the spices, yeast, and hops, favoring fruity and peppery spice qualities. Orange, lemon, black pepper, thyme notes.

Formulation notes:
The challenge for this recipe is balancing the contributions from the specialty malts, hops, spices, and yeast while still making the beer recognizable as a
saison
. The specialty malts give some dark fruit and light roast notes without astringency. The hop selections favor fruit and spice similar to the spice additions (orange, lemon, pepper). The
bittering hop choice is clean and neutral. The yeast favors peppery flavors. I used fresh Curaçao orange peel, not dried. It can be harder to find, but I like the character better and it has less astringency and oxidation. If using dried, use maybe one-third the listed amount.

Variations:
The hops and spices can be changed for personal preference. I think it would be a fun experiment to take the spicing in a completely different direction by adding exotic Thai flavors like lemongrass, lime, chili, and mint, or even perhaps fruit, such as mango. It could also be a fun experiment to go with a tropical fruit theme and use New World hops such as Galaxy.

BELGIAN CHRISTMAS BEER

A N’ice Chouffe inspired spiced Belgian winter ale with a fruity, spicy yeast. The Achouffe brewery is in the Ardennes mountains in Belgium, out in the woods. It’s a beautiful location, and I think this beer epitomizes the feeling of fallen cold, snow-covered forest.

Style:
Winter Seasonal Beer (New BJCP Style, Experimental)

Description:
A dark Belgian winter ale with caramel, dark fruit flavors and fruity-spicy yeast, spiced with bitter orange peel and fresh thyme.

Ingredients:

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl
₂
in mash

Mash technique:

Step mash, mashout, dark grains added at
vorlauf

Mash rests:

131°F (55°C) 15 minutes

144°F (62°C) 30 minutes

158°F (70°C) 20 minutes

168°F (76°C)15 minutes

Kettle volume:

8.5 gallons (32 L)

Boil length:

90 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

75°F (24°C)

Sensory description:
Strong, with a malty base and balanced bitterness. The spicing is subtle and complements the yeast-derived esters and phenols. There is some caramel and dried fruit flavors backing up the malt, and supporting the alcohol. Needs some age to come into its own.

Formulation notes:
Basically an artisanal Belgian amber ale, made dark with candi sugar and spiced with orange peel and thyme. The hop choices should complement and reinforce those spices, and in general, the spicing is not meant to clash with the malt flavors. This strain of yeast can be fruity and spicy, so watch out for interaction between the fruit and spices. Keeping them balanced is tricky, but remember that this beer ages well, so give it some time to let the flavors meld.

Variations:
Spicing can be adjusted to your taste using some of the suggestions from previous recipes in this chapter.

SILENT NIGHT

Another Belgian Christmas beer, this time inspired by De Dolle Stille Nacht, which literally translates to “Silent Night” (even though the phrase, contextually, means Christmas Eve). This is a strong barleywine-style Belgian ale with honey. My birthday is a few days before Christmas, and this is the beer I normally drink to celebrate.

Style:
Alternative Sugar Beer (New BJCP Style, Experimental)

Description:
Like a Belgian braggot, beer-mead hybrid, or barleywine-strength beer that ages very well.

Ingredients:

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl
₂
in mash

Mash technique:

Step mash, mashout, crystal malt added at
vorlauf

Mash rests:

142°F (61°C) 30 minutes

154°F (68°C) 30 minutes

168°F (76°C) 15 minutes

Kettle volume:

8.5 gallons (30 L)

Boil length:

90 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

68°F (20°C)

Sensory description:
Bready-rich malt base with a noticeable honey flavor, and a smooth, full mouthfeel. The beer is soft but dry in the finish, with the alcohol and malt lingering in the aftertaste. The yeast provides some fruity and spicy notes, which combine with the fruity and caramelly malt flavors.

Formulation notes:
Wyeast 3942 is reputed to be the De Dolle strain; this beer is at the upper end of its alcohol tolerance, so be prepared to repitch with a more tolerant strain if it stalls late (the Wyeast 1056 strain can handle these levels of alcohol, and the neutral character won’t matter since the Belgian yeast will already have made its flavor mark). The honey malt reinforces the honey flavor, but the luscious quality comes from the honey itself. This isn’t meant to be a honey beer, but a beer with a hint of honey flavor.

Variations:
Light spicing may enhance this beer, particularly if it accentuated the character of the tupelo honey (like vanilla or nutmeg). Meadowfoam honey might also be a compelling choice in this beer since it has a vanilla-like flavor. Mesquite or desert blossom honey could also add robust earthy, woody, caramelly flavors without clashing with the beer. The proportion of honey can be increased to taste.

WINTER IN ANTWERP

Still working from my Belgian winter beer theme, this recipe is based on Winter Koninck, a stronger and darker beer from Antwerp that is spiced to my own taste with vanilla and cinnamon.

Style:
Winter Seasonal Beer (New BJCP Style, Experimental)

Description:
A darker, stronger Belgian pale ale spiced with vanilla and cinnamon.

Ingredients: