Blueberry Muffin IPA

Infected!

In my early days of brewing I found a post on Homebrewtalk about a Blueberry Oatmeal IPA and I tweaked the recipe a bit and brewed it. Everything was going well until I added fresh blueberries to the secondary and that’s when I got my first infection! Ever since I’ve always used frozen fruit and haven’t had any issues.

I rarely brew the exact same beer twice, but I often make tweaks and brew a similar recipe which brought up the Blueberry Muffin Ale. For this beer I used a base of 2 row, a bunch of oats (malted and flaked), a little Munich malt for some clean maltiness, and added some victory malt for that biscuity, toasy, bready component. I added a dash of maltodextrine for mouthfeel and mosaic hops later in the boil for aroma. I then added 3 lbs of blueberries for 7 days in the secondary and opted out (forgot) the dry hop. It was nice to revisit the idea of this beer and add what I felt the recipe needed. Check it out!

Blueberry Muffin IPA

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 42.87 IBUs 7.6 SRM 1.065 1.015 6.53 %

grain

Fermentables

Name Amount %
Rahr 2 row malt 5 lbs 62.5
Fawcett Oat malt 1 lbs 12.5
Flaked Oats 1 lbs 12.5
Munich malt 10L .5 lbs 6.3
Victory .5 lbs 6.3
Maltodextrin (3% fermentable) 2 oz 1.7

Hops

Name Amount Time Use Form Alpha %
Enigma 4 g 60 min Boil pellet 17.8
Mosaic .5 oz 15min Boil pellet 13.1
Mosaic .5 oz 5 min Boil pellet 13.1

Yeast

Name Lab Attenuation Temperature
English Ale Yeast S-04 Fermentis/Safale 74-76% ~68 (Ambient)

Mash

Step Temperature Time
Mash 153°F 60 min

Water

Calcium Magnesium Sodium Chloride Sulfate
116 2 14 52 183

Fermentation

Step Time Temperature
Primary 14 days Ambient (~68)
Secondary 7 days Ambient (~68)

Blueberries in the secondary

Notes

Brewed: 12/17/18 | OG: 1.062 | FG: 1.008 | ABV: 7.74%

Water: Minneapolis tap water,  campden added, 3.3 g gypsum, .6 g calcium chloride to mash

70% efficiency| Mash ph: 5.3 (adjusted) | whirfloc/yeast nutrient @15 | +.65 abv for fruit |15 sec pure O2

Tasting notes to follow.

Enigma Oat Coat

I love enigma hops. Enigma hops are an Australian variety that are descendants of the Swiss Tettnang hop. Their descriptors are “pinot gris, raspberries, red currant, and light tropical fruit.” In the hop spectrum, they’re heavy on the fruit and they’re close to galaxy and vic secret, but lean more toward spice (see pic).

I had my first taste when I got my hands on a fresh can of Other Half‘s Enigma IPA. I loved how the hops were a little spicy, but also really fruity, tropical, and slightly dank. I was then on the search to get some of these hops. At that time, they weren’t easy to get, but I kept searching. I then got my hands on Other Half’s DDH All Enigma Everything and that really showcased the hops juiciness and fruitiness and I was even further hooked! Once I was finally able to get some Enigma hops I brewed an all Enigma IPA and it was bomb. Later I brewed Enigmanilla, with all enigma hops. Now on to the Enigma Oat Coat.

This beer has a simple base of Pale Ale malt and Fawcett Oat malt. I love brewing with oats, and now that I can regularly get oat malt, I’ve been using it quite a bit. I feel it gives the beer a distinct “oat” flavor and does wonders for head retention and body. Hopped exclusively with enigma hops, this has all the fruity, lightly spicy goodness. Check the recipe! 

Enigma Oat Coat

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 40 IBUs 5.94 SRM 1.060 1.015 5.87 %

Fermentables

Fawcett Oat Malt
Name Amount %
American Pale malt 5 lbs 66.7
Fawcett Oat malt 2.5 lbs 33.3

Hops

Name Amount Time Use Form Alpha %
Enigma 2.5 g 60 min Boil pellet 17.8
Enigma .5 oz 5 min Boil pellet 17.8
Enigma .5 oz 0 min Flamemout pellet 17.8
Enigma .5 oz 20 min Whirlpool 150°F pellet 17.8
Enigma .5 oz 14 days Dry hop pellet 17.8
Enigma 1 oz 7 days Dry hop pellet 17.8
Enigma .5 oz N/A Keg hop pellet 17.8

enigma hops

Yeast

Name Lab Attenuation Temperature
1318 London III slurry (3rd gen) Wyeast 71-75% 64°F-74°F

Mash

Step Temperature Time
Mash 150°F 60 min

Water

Calcium Magnesium Sodium Chloride Sulfate
104 2 14 111 70

Fermentation

Step Time Temperature
Primary 18 days Ambient (~68)

Notes

Brewed: 12/4/18 | OG:1.052 | FG: 1.005 | ABV: 6.2%

Water: Minneapolis tap water| campden, 1 g gypsum, 2 g calc chloride to mash

70% efficiency | whirfloc/yeast nutrient @15

Got horrible efficiency due to crush, FG was abnormally low for this yeast, time for a new generation.

Tasting notes to follow.

 

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, a milkshake style IPA Recipe

I’ve been interested in brewing a milkshake style IPA for some time, so I decided to give it a shot! The milkshake IPA style usually has fruity hops, milk sugar (lactose), fruit, and vanilla. This beer has been described as a sub-set of hazy NEIPAs, but it oftentimes has more mouthfeel & the hops have to mesh well with the fruit and/or vanilla.

milkshake IPA labelIt appears that Omnipollo were the first to put out these kind of beers when they came out with a “smoothie IPA” in 2014. In 2015, Jean Broillet IV of Tired Hands teamed up with Omnipollo to release the first “milkshake IPA”, which has turned into a growing series, including: Rose Panna Cotta Milkshake IPA, Bananas Foster Double Milkshake IPA, Raspberry Green Tea Milkshake IPA, and many more.

Jean Broillet IV didn’t only want to use lactose but, “[gobs of] oats, apple puree, vanilla, and fruit.” Brewing with oats increases viscosity due to the high content of beta-glucans, while the apple puree is used for pectins to create a luscious, thick mouthfeel. The beer is then conditioned on fruit & vanilla beans to round out the flavor profile. These are culinary focused beers and I’ve seen versions without fruit, without vanilla, and even without lactose. They’re more popular now and since they’re in such high demand and are damn tasty, I don’t see them going anywhere soon.

vanilla bean
scraping split vanilla bean

For my iteration (milkshake style), I didn’t use any fruit or apple puree (next time). I fell in love with enigma hops last year when I had Other Half‘s All Enigma Everything and I’ve been hooked (kind of obsessed) since. I wanted to get all that enigma goodness, and I added a vanilla bean after primary fermentation to get some Nilla warmth that I think will pair well with the sweetness from the lactose, and the earthy fruitiness of enigma hops.

For my base I used 60% 2 row and went heavy with the oats at 40% (hell yea). 30% of those oats are Fawcett oat malt (which I’ve never used before). Oat malt is described as, “a unique malt that adds a distinct texture and smoothness to your brews similar to flaked oats.” I’d heard Tired Hands uses Fawcett oat malt in their beers so I was excited to give it a shot!

Enigmanilla

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min ~85(not really) IBUs 5.29 SRM 1.079 1.020 7.79 %

Grain

Fermentables

Name Amount %
American 2-row 6 lbs 60
Fawcett Oat Malt 3 lbs 30
Flaked Oats 1 lb 10

Hops

Name Amount Time Use Form Alpha %
Co2 hop extract 2.5ml 60 min Boil extract 61.6
Enigma 1oz 5 min Boil pellet ~16
Enigma 2.28oz 20 min Whirlpool (150) pellet ~16
Enigma 1.5oz 12 days Dry hop pellet ~16
Enigma 2oz 8 days Dry hop pellet ~16

hops

Other

Name Amount Time Use Form
Lactose 2 oz 15 min Boil Non-fermentable sugar
Vanilla Bean 1 each 8 days Secondary Spice

Yeast

Name Lab Attenuation Temperature
A38 Juice Imperial Yeast 72-76% 64°F – 74°F

A38 Juice

Mash

Step Temperature Time
Mash 154°F 50 min

Fermentation

Step Time Temperature
Primary 8 days 65
Secondary (same vessel) 8 days Ambient (~70)

Notes

Brewed: 8/27/18 | OG: 1.074 | FG: 1.015 | Bottled: 9/12/18 | ABV: 7.74%

Minneapolis tap water(4.5 gal): 2g gypsum | 6.1g calcium chloride | campden | yeast nutrient/whirfloc @ 15

Added vanilla bean to primary (split, scraped, & soaked in vodka for 1 week)

8/30- bumped temp to 67.

Tasting notes to follow.

Orange Saisonsicle Recipe

I really like the idea of milkshake style beers. They usually incorporate lactose (milk sugar), vanilla, and some fruit. There are plenty of these kinds recipes on the net for IPAs & ales, but I haven’t seen many for saisons. They exist, but it looks like only a handful of breweries have attempted them. My turn! So I set out to brew an orange creamsicle/milkshake “style” saison (like the ice cream bars).

zestI usually use Belgian pilsner malt as my saison base, but I wanted this beer to have more complexity so I used a pilsner, 2-row, and Maris otter mix. I then added white wheat and flaked oats for body and mouthfeel, and a bit of Vienna malt.

To get my orangey orange on, I used the zest of two oranges and dried sweet orange peel in the boil.

When this beer is done fermenting I will rack it onto the two oranges I zested (chopped & frozen), and 2 vanilla beans. To prep the vanilla beans I split them, scraped out the goodness, cut them in half, and soaked them in 1 oz of Titos vodka.

Orange Saisonsicle

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 20.04 IBUs 5.43 SRM 1.073 1.015 7.64 %

Fermentablesgrain

Name Amount %
Belgian Pilsner Malt 3 lbs 35.3
Rahr 2 Row 2 lbs 23.5
English Maris Otter 1 lb 11.8
White Wheat Malt 1 lb 11.8
Flaked Oats 1 lb 11.8
Vienna Malt .5 lb 5.9

Hops

hops

 

Name Amount Time Use Form Alpha %
Casscade .5 oz 45 min Boil Pellet 7.2

Other

nilla
Vanilla beans soaking in vodka

Name Amount Time Use Form
Dried orange peel 6 g 15 min Boil Spice
Lactose 6 oz 15 min Boil Non-fermentable sugar
Cara Cara orange zest 14.7 g 5 min Boil Spice
Cara Cara Oranges 2 each 7-14 days Secondary Fruit
Vanilla Beans 2 each 7-14 days Secondary Spice

yeast

Yeast

Name Lab Attenuation Temperature
Belle Saison Lallemand 85%+ 59°F – 95°F

Mash

Step Temperature Time
Mash 154°F 50 min

Fermentation

Step Time Temperature
Primary TBD ~80 (heating pad)
Secondary 7-14 days Ambient

refractometer

Notes

Brewed: 8/26/18 | OG: 1.074

Water: Minneapolis tap water.

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

No tasting notes, shit was dumped.