Partial Mash Yeast:
Wyeast 3711 Yeast Starter:
Cake from previous batch Additional Yeast or Yeast Starter:
Existing Cake Batch Size (Gallons):
5 Original Gravity:
1.046 Final Gravity:
Unknown Boiling Time (Minutes):
~6 SRM Primary Fermentation (# of Days & Temp):
8 days, 68 F Additional Fermentation:
Bottle Conditioned Secondary Fermentation (# of Days & Temp):
none Tasting Notes:
Yeast dominates, dry, not malty, needs more flavor hop, surprisingly tasty despite!
Original thread here
2 Gallons wort from previous batch at 1.010 original gravity (I used brown ale runnings but hey, just about anything would work.)
2.5 lbs Amber Malt Extract
.5 lbs Brown Sugar
.5 lbs Maple Syrup
.5 lbs Clover Honey
.5 lbs Trader Joe's Dried Strawberries, Blueberries and currants
Evenly mixed, added continuously in the boil
60 Min- 1.5 oz Cascade hops, Whole, 6.6 AAU
15 Min- .5 oz Saaz, Whole, 4 AAU
1 Min- .25 oz Mt Hood, Whole, Unmarked AAU
Pitched onto monstrous cake of Wyeast 3711 leftover from just siphoned Saison.
Clearly the SRM is off in the description.
Inspired by the story of Lagunitas' Brown Shugga, the beer born out of safeway sucrose. After brewing a brown ale I had some weak runnings, all the scrap DME in the house and some pantry items. Sounded like fun
The results are good. With a hop bill tweak and a little spice, this could be a lost abbey red barn ale
clone recipe. Great platform to let the big dose of flavorful yeast shine through a beer. Carbonated as usual, but feels spritzy-er. Bitterness needs a balance on the hop side. More late hopping would have helped this brew.
Don't get me wrong, I'm not suggesting that everybody uses weird crap for about half of their fermentables! Don't even feel the need to brew this beer unless you want to work towards a Red Barn Clone.
If I was going to do it again, I'd go with some late noble hop character. I think the french saison yeast is plenty spicy without any adjunct spices myself, but you could definately play with some coriander, GOP, citrus, ginger etc.