- Rest at 113 degree F 30 minutes
- Raise to 131 degree F 15 minutes
- Raise to 144 degree F 30 minutes
- Raise to 154 degree F 15 minutes
- Raise and mash out at 165 degree F
Wednesday, April 27, 2011
Look: a little gunsmoke is visible as soon as I pop the bottle. Some sediment is suspended in the glass, which is an effect I really like in my IPAs. Thin, white foamy head that doesn't retain very long and quickly ends up as thin layer of bubbles around the sides of the glass. The beer has a little bit of spotty lacing.
Smell: though not as pungent as I would've liked, it has a big passion fruit, citrus, tropical aroma with some papaya and mango as well. Very pleasant aroma and I'm very pleased with this.
Taste: follows the nose well with a delicious blend of passion fruit, papaya, pineapple and some mango with a little bit of citrus zest. The malt is hardly detectable, which is something I appreciate.
Feel: medium bodied and a little more full bodied for a DIPA than I think I would want. The carbonation is good. The alcohol isn't noticeable and its not overly bitter but there's no sweetness to be found either.
Drinkability: fairly easy drinking and though its a little big for a session beer, its still something you could have a few pints of without a problem.
Overall, I thought this was pretty good and with some tweaks, I can see it being very excellent. There are some adjustments I'm going to make to improve it, but otherwise, I am pretty happy with how this one came out.
Adjustments for Next Time
I'm going to adjust the malt bill. I'm thinking of adding carapils, reducing the caramel malt but using a higher lovibond malt for color adjustment, using some wheat for head formation/retention, and some sugar to lighten the body. I'm thinking:
11# 2-row malt
.5# 120L Caramel
.5# US White Wheat
1.75# table sugar
I'm also going to up the hops. 93 IBU is good but there could be more hoppiness to it to really make this beer an exceptional DIPA. I've been tinkering with it and I think the goal should be to get to 120IBU but to stick with all Citra hops. I think the schedule might look more like:
1.5 oz @ 60 minute
2 oz @ 30 minute
1 oz @ 15 minute
2 oz @ 5 minute
1.5 oz @ turn off
1 oz dry hopped
That gets me up to 118.9 IBU. The issue is... that's a lot of hops. This recipe lost a lot of volume to vegetal matter and it was only using 6 oz of hops all together. This uses 9 oz. So I think the plan will be to brew more wort and to use a hop bag for the dry hopping.
Blog Posts About This Beer
Monday, April 25, 2011
I tried pitching some yeast (used White Labs California yeast) to the bottling bucket to see if that helps my history of under-carbonated beer.
Friday, April 22, 2011
Friday, April 15, 2011
Look: cloudy, yellow body. Thin, bubbly head forms at the top but doesn't retain for more than a few minutes, ultimately just becoming a thin layer of foam and bubbles hugging the sides of the tulip. A little bit of patchy lace is left behind as well.
Smell: actually, quite promising. The fact that Wyeast sells the Saison DuPont yeast is fairly apparent in the nose, and the beer is filled with those familiar esters. Hints of fruitiness from the hops are there as well.
Taste: annnnnd here's the let down. The Munich malt comes out way too strongly here and it kind of drowns out the other flavors, sticking them in the background. There's the saison yeasty goodness back there along with some grapefruit and some tartness. Its also missing the paradise seed.
Feel: a little fuller than I would've liked and not quite as dry as I would've liked either. The carbonation is fairly decent though.
Drinkability: fairly easy drinking, could see this being a decent summer beer if not quite exactly a perfect saison.
Overall, its not quite what I wanted it to be. Saisons are tricky though, so at least I learned some things. For my next saison I'm going to:
- Adjust the grain bill. I'll use a little less malt overall, cut out the Munich, halve the wheat and maybe cut down the sugar. So basically, all pilsner malt with a little wheat, maybe some sugar and maybe an oz or two of debittered black for color adjustment.
- Adjust the hops. I think I'll go a more classic route and use something like Hallertau.
- Phil Markowski, in Farmhouse Ales describes a few different mashing schedules, and I think I'm going to try the one from Saison DuPont.
- For the yeast, I'm going to stick with the Saison DuPont yeast because I do like the characteristics this yeast has. However, I'm going to make a starter and after the fermentation has gone for a bit, I'm going to pitch another yeast strain to dry out the beer.
Blog Posts About this Saison:
T'is the Saison to Bottle.
Craft Beer (Arts &) Crafts... and a Saison Update.
Brewday: Saison (or how not to brew).