Strisselspalt

andrewdell19 · 03-04-2011, 04:04 PM

Has anyone tried using this hop in a GF beer? I have 2 oz of it and want to use it. I am going for a lighter beer and I think the 4 lbs of Rice Solids and Syrups will help achieve that. I also have some ideas of trying a blueberry or strawberry whit beer? Any ideas?

1 lbs Light Toasted Buckwheat and 1 lbs Light Toasted Millet at 150 for 30 mins seeped in water before boil for 30 mins
3 lbs Sorghum Extract 60 mins
2 lbs Rice Syrup Solids 60 mins
2 lbs Rice Syrup Extract 60 mins

1 oz Strisselspalt 60 mins
.5 oz Strisselspalt 15 mins
.5 Strisselspalt 5 mins

Yeast?? I have Danstar, S05, S04, s06, s33, T58. Obviously if I was doing a whit beer I would want a yeast with low sedimentation and if I wanted a Pils I would want a higher sedimentation. I have used the Raspberry extract and I did not like that at all with the all Sorghum Extract beer I made a year ago. So I am not sure about using the strawberry or blueberry extract if doing the whit beer.

Hopes I also have:
Perle, Goldings, Saaz, German Magnum, Czech Premiant, Fuggles, Citra, Glacier, Mt Hood, Cascade, French Strisselspalt, Liberty,

I am brewing tomorrow. Thanks for the advice.

dorklord · 03-04-2011, 04:18 PM

I just cracked open a very young bottle of my last batch last night, and it was great.

6 lbs Sorghum Extract
1 lb rice syrup solids
2 oz strisselspalt (60 min)
1 oz coriander (10 min)
1 oz bitter orange (1 min). Also, as a note, I've used the peel from a fresh, standard orange on one occasion. Worked fine.
4 oz of MaltoDextrin

I've used T-58 as the yeast.

My most recent batch, I upped my 'technology' to a late-extract addition and a ~ 4 gallon boil.

andrewdell19 · 03-04-2011, 04:37 PM

Quote:

Originally Posted by dorklord

I just cracked open a very young bottle of my last batch last night, and it was great.

6 lbs Sorghum Extract
1 lb rice syrup solids
2 oz strisselspalt (60 min)
1 oz coriander (10 min)
1 oz bitter orange (1 min). Also, as a note, I've used the peel from a fresh, standard orange on one occasion. Worked fine.
4 oz of MaltoDextrin

I've used T-58 as the yeast.

My most recent batch, I upped my 'technology' to a late-extract addition and a ~ 4 gallon boil.

What kind of brew were you going for? What was your fermentation schedule? Glad you had positive results with it and I am excited to use it now! Why did you only use 2 oz at 60 mins and that was it?

dorklord · 03-04-2011, 04:59 PM

Quote:

Originally Posted by andrewdell19

What kind of brew were you going for? What was your fermentation schedule? Glad you had positive results with it and I am excited to use it now! Why did you only use 2 oz at 60 mins and that was it?

I was basing this on a wit recipe. The end result is something similar to a belgian wit, but it doesn't have the starchy, wheat flavor. I'd say its a cross between a wit, and something like an enkel or even a tripel without the extra kick.

Fermentation schedule on the last batch was just over 2 weeks in a 70 room. The 'fermometer' on the bucket read as high as 74. I should have left it another week for the yeast to fully drop out, but I was impatient and wanted my bucket, so I cold crashed & used gelatin (put the bucket on the floor of my ~50 basement for a day, then put it in an ice bath for half a day or so until I bottled).

andrewdell19 · 03-04-2011, 05:15 PM

Quote:

Originally Posted by dorklord

I was basing this on a wit recipe. The end result is something similar to a belgian wit, but it doesn't have the starchy, wheat flavor. I'd say its a cross between a wit, and something like an enkel or even a tripel without the extra kick.

Fermentation schedule on the last batch was just over 2 weeks in a 70 room. The 'fermometer' on the bucket read as high as 74. I should have left it another week for the yeast to fully drop out, but I was impatient and wanted my bucket, so I cold crashed & used gelatin (put the bucket on the floor of my ~50 basement for a day, then put it in an ice bath for half a day or so until I bottled).

Did you put the gelatin in before you did the cold crashing? Is your method of cold crashing doing an incebath for a half a day? i had really good experience with gelatin the first couple of times I have used it but lately not so much. I use the Knox gelatin from the grocery store. I package, put in cold water, heat to warm and gelatin is dissolved and then add to secondary. Is your beer clear?

dorklord · 03-04-2011, 05:55 PM

When I've used gelatin, what I've done is boiled some water, let it cool, and when it got cool enough that I could touch the side of the pot without it being 'hot' (very scientific here) I start mixing in the gelatin. Then I dump it in the carboy (I tend to go in a circle so that it doesn't all get dumped in one place). At this point, I don't put the carboy back in my 'warm room', I put it in my very cold basement, right on the floor. I'm guessing leaving it like this for a couple days would work well, but I'm impatient, so it sat there for basically a day, and after that, I brought it upstairs and put it in an ice bath, it sat there for probably 10 hours before I bottled.

My experience is that gelatin, combined with cooling the beer down, speeds up the clearing. Shortly after bottling, the first was a little hazy.
Eventually, it got to this:

andrewdell19 · 03-04-2011, 06:44 PM

Damn that looks nice!!!
I dont have a basement but I do have a garage that gets down to 45 or so at night during the winter and I usually put my beers out there after 2 weeks in the secondary.

andrewdell19 · 03-07-2011, 09:06 PM

Ok so I only had 1 oz of the Strisselspalt for some reason I thought I had 2 oz.

2 Lbs Sorghum Malt
1 Lb Rice Syrup Solids
4 Lbs Rice Syrup
.5 lbs light roasted buckwheat
.5 lbs light roasted Millet
1 oz Strisselspalt 60 mins
.5 oz Hersbucker 15 mins
1 package of 34/70 yeast

starting gravity 1.042

I am expecting a light brew like a golden pilsner.
I know some of have said that using the Rice Syrup as your base gives it more of a bisquick taste so I am thinking maybe try some maple syrup in the next batch. I have read reviews on the maple syrup and people say that when the beer is young the maple syrup gives it a twang and when it ages it gets better. I have a hard time letting my beers age.

andrewdell19 · 03-27-2011, 11:10 PM

Just kegged today... pilsner color, smell is like what a pilsner would be, the taste is a little bit fruity. Not citrus like sorghum, but a different fruit taste. When I add raspberry (a tiny bit to a glass of beer) it almost tastes like apricott which is very interesting. I think I put too much rice malts in it, and i think next time I will do half and half sorghum and BRS. I am thinking that maple syrup would taste good in it.

spaced · 03-28-2011, 01:29 AM

Good to hear. Chuck up a photo of the beer once you get to drinking it.