Friday, August 30, 2013

The Speedy Cyclists

At this Years NHC 2013 there was a club that was pouring all single hopped IPAs, which I thought was a great idea. All the same base recipe but with a different hop in each, there was Citra, Mosaic, Galaxy, Simcoe, Belma, Motueka, and many more. But the one that stood out to me was the Nelson Sauvin version, it was just so unique with some white wine fruitiness, sweet berrie notes and low to moderate bitterness/dankness. Nelson Sauvin is a fairly new varietal from New Zealand that has started popping up over the last year or two and has long been a hop I wanted to try out.



The character of Nelson Sauvin seemed perfect to use in a Saison, with a big addition of Nelson Sauvin late in the boil, or even in a whirlpool addition. I took my normal Saison grist of Pale Malt, Wheat, and Munich but added a small amount Carafa II for a slight Amber color. I didnt want any flavor or aroma from the Carafa, only color, so I added it during the Vorlauf instead of mashing it. 
Adding the Carafa during the vorlauf.
There was a very slight color difference in the wort after adding the Carafa, I took a sample in a glass of each side by side. On the left is before and right after the addition, next time I will add a little more but I think it worked in getting me a more copper colored wort as opposed to blonde. These are also first runnings so they are a bit darker then the finished beer may be.
My LHBS was out of WLP565 which is what I planned on using for this batch, they didnt have WLP566 or WLP568 either, so I went with WLP550 Belgian Ale Yeast instead. This strain can reach 85% attenuation but I wanted to make sure this beer would be as dry as possible so I planned on adding 3711 French Saison ~4 days into fermentation to ensure it fully attenuated. I needed ~400 Billion cells for this batch so I built up the 550 to 325 billion cells and planned for 75 billion cells coming from 3711, so a 3:1 ratio of 550:3711.

This will be the first time I get to use my shiny new Speidel fermenter, coincidentally they raised the price almost $30 since I bought it. I am excited about being able to fermenter my 11 gallon batches in one vessel, and with the easy transfer via the racking adapter at the bottom I will save having to clean and sanitize my auto-siphon.
Perfect Ambient fermentation temps for this beer.

Brew day: 8/6/2013
Kegged: 8/20/2013

Recipe Specifications
--------------------------
Boil Size: 14.25 gal
Post Boil Volume: 11.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.059 SG

Measured OG: 1.060 SG
Measured FG: 1.005 SG
ABV: 7.2%
Estimated Color: 7.4 SRM
Estimated IBU: 37.2 IBUs
Brewhouse Efficiency: 81.60 %
Est Mash Efficiency: 70.5 %
Boil Time: 60 Minutes

Grain:
77.3% - 19 lbs US 2-Row 
10.2% - 2.5 lbs Munich

8.1% - 2 lbs Wheat
2.1% - 1.5 oz Carafa II (412.0 SRM)
4.1% - 1 lb Turbinado Sugar - added 48 hours into fermentation

Hops:
Boil: 60min - 1.00 oz Magnum [14.00 %] - 24.8 IBUs
Boil: 15min - 1.50 oz Saaz [4.00 %] -  5.3 IBUs
Boil: 15min - 2 Whirlfloc Tablets + 2 tsp Wyeast Yeast Nutrient
Boil:   5min - 1.00 oz Nelson Sauvin [12.50 %] - 4.4 IBUs
Boil: 0min - 180f - 2.50 oz Nelson Sauvin [12.50 %] - 0 IBUs - 30 min Aroma Steep

Yeast:
WLP 550 - ~300 Billion Cells
3711 French Saison - ~75 Billion Cells

Mash:
Sacch rest - 75 min @ 148 F

Sparge:
Fly Sparge 9.5 gallons of 170f

Misc: 90 seconds of pure O2. Philadelphia filtered tap water, no salt additions.

Tasting Notes 11/21/13


Beer name inspired by the photo below via shorpy.com of a bicycle shop in Christchurch, New Zealand from 1913. I'd imagine these guys didn't mind riding over a few cobblestones.



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