Rauch-Hell

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If there’s anything that smells better than Rauchbier wort, I don’t want to know what it is.

I know I say that about a number of different worts, but this time I mean it.

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Utterly Groundbreaking (Last Year) Session IPA

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Since it was last discussed here, my stance on this “style” has softened a bit. I have found it useful to view it as more of a Pilsner which used the wrong hops and was fermented with an ale yeast. Continue reading

brew day: Saison sans Merci

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Time is utterly without mercy, fleeting by in blur until there’s just a midden heap of brew days, barbecues, and fishing trips that could have been. This is about closing down summer and the thirties, about getting back on the blog horse, grabbing what’s left of the daylight in the midst of transitions. A silent brew session in anticipatorily fall-like weather. Porter that isn’t quite ready to be porter, a saison turning dark for autumn.

Well, at least I’ll have some damn beer on tap.

Saison sans Merci
Target OG: 1.055

Grist:

Mash:

  • 152°F for 75′
  • 170°F for 10′

Boil:

  • German Brewer’s Gold (pellet, 6.2% aa) at 60′ to 30 IBU

Fermentation:

  • Chill to 85°F, O2 and pitch with Wyeast 3724 Belgian Saison – for that classic flavor
  • After ~48 hours, pitch Wyeast 3711 French Saison – for quicker attenuation, because time is without mercy

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brew day: Beamishish

Brewing an Irish stout: it’s been a while. So long, in fact, that any delay from a little detour into history and personal remembrance won’t significantly prolong the wait. Let’s get a beverage before the second paragraph. Continue reading

brew day: Cerny 13°

Between propagation and family get-togethers, this batch has been a long time coming. I enjoyed the numbered digressions so much last time, I’m going to indulge in it again. Sorry. Continue reading