Carnaval (Mardi Gras) is a big deal here in Bolivia, and we get a full four-day weekend to celebrate. With all the time and generally sticking around the house to avoid flying ink, paint, foam, and water balloons, I was in the mood to brew with some ingredients I’ve not yet tried: quinoa, amaranth, and boricha (Korean roasted barley for making tea).
Admittedly, I went a bit overboard if I was trying to isolate the influences of each grain on the taste of a beer, but I’m confident the result should be interesting. Likewise, making a total of 27% of the mash pre-boiled quinoa and amaranth resulted in a terribly stuck sparge. This appears to be a recurring problem of late, so perhaps it’s time for me to make contact with a rice miller and pick up some rice hulls.
Besides experimentation, I wanted to highlight what my new bag of Columbus hops bring, have a medium-strength table beer to pair with whatever is appropriate, utilize the packet of already-six-months-old Wyeast 1388 Belgian Strong Ale that has been in my fridge so that I can do a yeast wash on it and add it to my burgeoning and ad-hoc yeast ranch. This ought to create a nice yeast cake to pull off of. Because this is brewed at home, I don’t have any temperature control, so the fermentation temperature is ambient and probably around 24-30º C. And because I have to estimate the SRM colors of all my specialty grains, I’ve been under-estimating them consistently and ending up with much darker beers than I’d like. So this is also an attempt to keep the final color a bit more pale than I’ve been able to lately.
 In retrospect, purely in terms of nomenclature, this is probably the poorest choice of hops I could have bought since Christopher Columbus is basically antithetical to much of Bolivia’s intellectual and political present. But I got them for bittering hops, so maybe there’s a decent metaphor to be had…
Belgian by way of Bolivia Table
Belgian Pale Ale
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||4.0 Litres / 1.1 Gal||60.0 min||65.0%|
|Pilsner||Grain||1.7||41.24 %||0.40 Kg / 0.88 Lbs|
|Boricha (Korean Roast Barley Tea)||Grain||40.0||20.62 %||0.20 Kg / 0.44 Lbs|
|Quinoa – Toasted 10 L||Grain||10.0||15.46 %||0.15 Kg / 0.33 Lbs|
|Amaranth||Grain||1.0||12.37 %||0.12 Kg / 0.26 Lbs|
|Turbinado||Sugar||10.0||10.31 %||0.10 Kg / 0.22 Lbs|
|Columbus||14.2%||2.00 g / 0.07 oz||First Wort||60 mins|
|Columbus||14.2%||1.00 g / 0.04 oz||Boil||15 mins|
|Columbus||14.2%||1.00 g / 0.04 oz||Aroma||0 mins|
|Wyeast 1388 – Belgian Strong Ale||85 %|
|Saccharification Rest||60.0 min||64.0 °C / 147.2 °F||Infusion|
|N.b. No-sparge mash: strike water = 5.5 L.Boil the Amaranth first.|
Recipe Generated with BrewMate