Blue Saison w/ Dragonfruit Tasting

Appearance

Deep blue violet color with light purple head. great clarity, minimal haze.

Aroma

Earthy, woodsy, floral, spicy, mossy. Light saison character.

Taste

It hits with a mouthful of heavy woody, floral notes and washes with light saison character. It leaves an herbal, flowery aftertaste with a little sweetness I think I’m getting from the dragonfruit.

Mouthfeel

High carbonation, prickly. Light to medium viscosity, finishes dry.

Notes

This beer was a bit much. The butterfly pea flower flavor is pungent and overpowering, very little saison character, and muddled flavors. I can see how they can lend some good notes to beer, but I went really heavy and the beer was blue ish, so this was fun.

Check the recipe here.

The Mad Saison

If you’re here, then I’m sure you’ve heard of The Mad Fermentationist, Michael Tonsmeire. He literally wrote the book on sour beers (a very informative and great read) and his blog is full of recipes, tasting notes, and all kinds of goodness. I’m a frequent visitor and really enjoy his work, so when I got the chance to buy his yeast, I jumped on it.He had a house brett-saison culture that he created over the years and Bootleg Biology isolated selected microbes and put together a culture for brewers to use, The Mad Fermentationist Saison Blend. They describe the yeast as “Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of saison yeast, wild Saccharomyces, rare brettanomyces and an opportunistic lactobacillus culture.” Yes, I can dig that!

They suggest you dry hop during the tail end of fermentation, since it plays well with fruity and tropical hops. I wanted the yeast and bacteria to shine and was looking for some tartness. Michael says the lacto wasn’t very hop tolerant, so I was added some fruity hops at flameout and forewent the dry hop. Check the recipe:

The Mad Saison

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 70 min low IBUs 3.66 SRM 1.054 1.005 6.43 %

Fermentables

Name Amount %
Belgian Pilsner malt 5 lbs 76.9
Red wheat malt 1 lbs 15.4
Rye malt .5 lb 7.7

Hops

Name Amount Time Use Form Alpha %
Rakau 10 g 0 min flameout Pellet 10

Yeast

Name Lab Attenuation Temperature
The Mad Fermentationist Saison Blend Bootleg Biology high 60°F – 80+°F

Mash

Step Temperature Time
Mash 150°F 60 min

Fermentation

Step Time Temperature
Primary 51 days ~80°F

Notes

Brewed: 9/7/18 | OG: 1.050 | FG:1.002 | ABV: 6.3%

Water: Minneapolis tap water, camdpen added.

70% efficiency | Mash ph adjusted to ~5.6 | whirfloc/yeast nutrient @15

21 days @ 80°F  with heating pad, 30 days ambient.

Tasting notes to follow.

Honey Chamomile Wheat Tasting

Appearance

White head with small bubbles that dissipate slowly. Light golden pale color. Light haze in early bottles, later bottles crystal clear.

Aroma

Chamomile, light earthiness, light sweetness, wheat, light floral notes

Taste

It has a nice clean-ness up front. The honey hits first for a second, then the chamomile washes with a little bitterness and flowery tea like flavor in the back end. It pairs really well with the wheat and honey. Not sweet at all, not perfumy or too flowery.  The wheat lingers.

Mouthfeel

This beer is almost effervescent, nice high carb. It has a light/medium body, not watery at all, but quite drinkable.

Notes

I really enjoy his beer. It’s an awesome summer beer that drinks clean and has interesting flavors that mesh well together. I rarely brew beers twice, but this will be back next summer.

Picked up a 2nd place medal at this years Byggvir’s Big Beer Cup in the Spiced beer category! Wooo

Check the recipe here.

Honey Chamomile Wheat Recipe

Whenever I see interesting ingredients or anything I could possibly brew with, I buy it. This happened with some chamomile I bought a little while back. However, this wasn’t new to me, I’d brewed a chamomile saison last summer and it came out quite nice, so I was excited to use it again. This brings me to the Honey Chamomile Wheat!

I stumbled upon this post on Homebrewtalk so I started doing some research…I found the recipe in the Extreme Brewing book here (full text here). It was first brewed at Dogfish Head in the summer of 2005 and they say this about the beer: “The addition of chamomile flowers and honey lends this American style Wheat beer a soothing character that compliments warm weather and relaxation.” I can dig that!

 

Honey Chamomile Wheat

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3.1 gal 60 min 17.33 IBUs 3.82 SRM 1.059 1.011 6.24 %

Fermentables

Name Amount %
Rahr 2 row 3 lbs 46.9
White Wheat malt 2.4 lbs 37.5
Honey (late addition) 1 lb 15.6

Hops

Name Amount Time Use Form Alpha %
Tahoma 10 g 60 min Boil Leaf/Whole 7.7

Other

Name Amount Time Use Form
Dried chamomile flowers 1.2 oz 60 min Boil Spice

Yeast

Name Lab Attenuation Temperature
American Wheat (1010) Wyeast 74-78% 58°F – 74°F

Mash

Step Temperature Time
Mash 154°F 60 min

Fermentation

Step Time Temperature
Primary 17 days Ambient

Notes

Brewed: 7/23/18 | OG: 1.046 | FG:1.006 | ABV: 5.25%

Water: Minneapolis tap water, campden.

70% efficiency | Mash ph adjusted to 5.2 | whirfloc/yeast nutrient @15

Honey was added at 5 mins.

Tasting notes here.

 

 

 

Enigmanilla Tasting

Appearance

Hazy light orange color with large white head that dissipates slowly.

Aroma

Juicy enigma hops, tropical, light dankness, stone fruit, light pine, vanilla.

Taste/Flavor

First met with fruity juicy hops, then subtle sweetness, as it washes the vanilla hits and finishes with a light dank bitterness, lingers a little with the vanilla.

Mouthfeel

Has nice medium to heavy body, substantial & mouthfeel is very nice. Carbonation is a little high.

Notes

The enigma hops pop and they’re crazy fragrant & juicy. The lactose adds a little sweetness that’s accentuated by the vanilla bean. This beer is really nice. Juicy, smooth, and slight sweetness. Was best fresh, started to turn after 3 weeks, but very few bottles were left.

Check the recipe here.