Well, as I write this I’m missing the visit to the Corsa microbrewery my usual brewmates because our second bus trip in three days doubled its length with a massive traffic jam in the middle of nowhere. Oh well, another time.
In the meantime I thought I’d write up something from our previous brewday last week, where we split one 24 L wort into six batches on different yeasts. This is an exciting one because it will really highlight the differences that yeast can make.
We were aiming for two things with this beer: a lighter, more refreshing beer, and the use of a truly Bolivian ingredient. So, we aimed for a table beer inspired by one of Ryan Brews’ and augmented it with some toasted wheat for flavor and color, and then 1 kg of yucca starch (also drawing inspiration from a Ryan Brews batch). We ended up with a super-cloudy beer and a pretty badly stuck sparge on a brand-new mash tun, so technically speaking, this was not our finest hour. The big lesson is to just not use such a high percentage of yucca starch. For some reason I didn’t expect it to cloud up the final product, but I’m fairly certain it’s going to end up very opaque. Hopefully it’s not too much of an aesthetic turnoff.
Our six fermenters each received 4 L of cooled wort and the following yeast cultures:
- T-58 (Cold): the Belgian-style yeast we’ve used for our previous Dubbel and Golden Strong, fermented at 18º C.
- T-58 (Hot): same as above, but left at ambient indoor temperatures for fermenting—probably around 25º C this week.
- Lactobacillus: a month ago we tried a sour mash and found success, so this time we pitched the leftover cultures + a ginger beer bug I’ve been maintaining and held it at ambient temps for the week. Then we shook up the T-58 (Hot) fermenter to get the yeast into suspension and added it to the Lacto fermenter to finish things out. This our first actual attempt at a wild brew.
- Wit: I haven’t been able to figure out the original source of this yeast, but it was cultured from a bottle of Ted’s Cerveceria Chala witbier.
- Munton’s & Fison: English ale yeast with low flocculation, kept in the cool room.
- US-05: American ale yeast with higher flocculation, kept in the cool room.
We also did a tasting of about a dozen widely-available Bolivian beers, and I’ll aim to write that up for the next post or so. For now, here’s the recipe:
Six Varietal Table Beer
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||24.0 Litres / 6.3 Gal||60.0 min||74.0%|
|Pilsner||Grain||1.7||68.63 %||3.50 Kg / 7.72 Lbs|
|Yucca/Tapioca Starch||Grain||1.0||19.61 %||1.00 Kg / 2.20 Lbs|
|Wheat, Toasted/Flaked 10 L||Grain||10.0||5.88 %||0.30 Kg / 0.66 Lbs|
|Wheat, Amber/Flaked 20 L||Grain||20.0||3.92 %||0.20 Kg / 0.44 Lbs|
|Wheat, Dark Amber/Flaked 30 L||Grain||30.0||1.96 %||0.10 Kg / 0.22 Lbs|
|Columbus||14.2%||10.00 g / 0.35 oz||First Wort||60 mins|
|Cluster||7.6%||4.00 g / 0.14 oz||Boil||15 mins|
|Cluster||7.6%||4.00 g / 0.14 oz||Aroma||0 mins|
|Saccharification Rest||60.0 min||64.0 °C / 147.2 °F||Infusion|
|Brewday 17 February.
OG right on target.
Recipe Generated with BrewMate