TasunkaWitko
Well-Known Member
Bruxelles Black - A Belgian-Style Abbey Ale
On Sunday, I brewed a beer that looks to be a unique and wonderful take on two of my favourites. The first is a beer that I've been quite impressed with for quite some time: 1554, from New Belgium. Here's a brief description of it, from New Belgium's website:
For those of you who know me, this kind of historically-interesting concept is right up my alley. You can read and see more about 1554:
http://www.newbelgium.com/Beer/1554
The second beer that inspired me to try this recipe was my recent brewing of a pre-packaged mix from Brooklyn Brew Shop called Bruxelles Blonde, which is a really nice Belgian ale. I found this to be an incredibly-good beer; light, refreshing and a bit of a spicy in character due to the Belgian malts and lively hops. You can see and read the details about Bruxelles Blonde here:
http://brooklynbrewshop.com/bruxelles-blonde-beer-mix
Which leads us to Bruxelles Black, which is in some ways a child of both of these beers. It's a dark, roasty, easy-drinking abbey beer, like 1554 (which is a lager); but it also is brewed with honey and employs some lively, spicy hops, like Bruxelles Blonde (which is an ale). Brooklyn Brew Shop did, in the past, sell a pre-packaged mix for Bruxelles Black, but it has since been discontinued. Every now and then, they resurrect a discontinued mix; but luckily, I didn't have to wait for that to happen. Their second recipe book, titled Make Some Beer, has recipes for both Bruxelles Blonde and Bruxelles Black.
Here are some further details about Bruxelles Black, from Brooklyn Brew Shop's website:
http://brooklynbrewshop.com/bruxelles-black-beer-making-kit
I also recommend this awesome, must-see video about this beer:
[ame]https://vimeo.com/47833013[/ame]
Since I enjoy both 1554 and Bruxelles Blonde so much, it was only natural that this recipe would appeal to me, and that I would eventually try it. I was recently in Billings, which has a home-brewing supply store; I took the recipe into the shop, and they were able to mill the grains on-site for me, as well as provide the Belgian yeast and the hops called for in the recipe. I also found out that I could give them a call any time and they would be most happy to provide the same service long-distance by shipping any order to my remote, small town in north-central Montana. Such friendly, wonderful service is hard to come by these days, and I was impressed!
Brew Day was Sunday, 15 May, 2016, and everything seems like it went very well. I couldn't have asked for much more where the marriage of ingredients and marriage are concerned. My all-grain brewing is done in one-gallon batches, which means that I have an easy time of it on my stove-top, with no extra equipment or space required. It is my preferred batch size for many reasons, including convenience, quality control, versatility and flexibility.
My brewing procedure, for the most part, follows this video from Brooklyn Brew Shop:
[ame]https://vimeo.com/11354805[/ame]
It is how I learned to brew beer, and has worked so well that I have never found much reason to deviate from it. You can view the video above in order to see just how easy it is, and - if necessary - to familiarise yourself with the steps and the terms involved in homebrewing. I will refer to these terms and procedures below, and the video will serve as a reference for those who do not do this on a regular basis; having said that, it's basically pretty easy stuff - if you can make oatmeal, you can brew beer!
The foundation for this beer (and all of the beers that I have ever brewed or will ever brew) is wonderful, pure Montana Spring water; in particular, I am referring to the water that comes from one of my favourite places in the world: Big Spring, south of Lewistown, Montana. When I lived in Lewistown, the water there went straight from the ground to the municipal supply, and that is still the case today. I don't live there anymore, but luckily the very same water is only a few blocks away, available for purchase through a local distributor. You can read more about this water here:
http://www.bigspringwater.com/index.php?p=water
Somewhere on that website is an analysis of the mineral content of that water, but I don't really care. It is the best tasting water that I know of in the world, and all of my beers that have been brewed with it have tasted fabulous - and that's good enough for me. Often, home-brewers will manipulate their water with additions of this or that mineral, in order to push the balance of the water toward a desired profile. There is absolutely nothing wrong with this, but for me, the more valuable aspect of a home-brewed beer is that if have some sort of terrior, which is a unique characteristic that is imparted by the local region or area of its origin. For me, and for my beers, that is the water.
Side note - Homebrewers tend to fall into two categories: the "scientist" type, who really get into all of the chemical and engineering details of brewing beer, and the "monk" type, who throw some time-honoured, local ingredients into some local water and let nature take its course. I myself fall into the latter category; having said that, I've learned a lot from the "scientist" types, and owe much of my brewing knowledge to them - so, as they say, it definitely takes both types to make the world of home brewing turn.
If water is the foundation of a beer, then the grains are the building blocks; Bruxelles Black starts with Belgian pilsner malt, and then adds an interesting mix of Belgian Munich malt, Belgian biscuit malt and finally black malt; these grains together form the rich, toasty, smooth character of this ale. As I mentioned above, these grains were offered as a pre-packaged mix by Brooklyn Brew Shop; that mix has been discontinued, but since I have the recipe, I simply picked the grains up in the correct ratios and was ready to go. I am reluctant to share the recipe in open forum, since it is not my recipe; however, if anyone is interested in trying this, please send me a PM, and well figure something out.
When it came to brewing the beer, there was very little, if any, difference between doing it this way and using a pre-packaged mix. I've always been very satisfied with Brooklyn Brewshop's pre-packaged mixes, as well as their friendly, efficient customer service; however, I also was very glad to contribute to such an outstanding local business, and of course to try a recipe that falls outside the parameters of what was previously available to me - it was a win-win all-around.
After heating the water and adding the grains, I steeped and stirred "The Mash" for an hour, keeping the temperature within an ideal range of 144-152 degrees Fahrenheit. I use an enameled, cast-iron Dutch oven for this purpose, as it is very effective at holding steady and reliable temperatures with a minimum of fuss and effort. There were essentially no problems with this step, nor were there any with the subsequent step, The Sparge, during which I collected the liquid from the mashed grains (called the wort), which - with the addition of additional spring water, will become my beer.
After The Sparge comes The Boil, which is, in my opinion, where the fun begins. During The Boil, which is usually (but not always) 60 minutes, hops are added to provide aroma and flavour to the beer, while - most importantly - providing some bitterness that acts as a balance against the sweetness of the malted grains. Generally speaking, hops are added at the beginning of the boil to provide bitterness, and at the end of the boil to provide aroma; the result of this is where much of the character of a beer can be found, and different hops are used in order to push the beer into many interesting directions, as desired by the home brewer.
For this recipe, two different hops are used. The first is Pacific Jade, which is described as imparting "zesty, bright citrus" qualities to the beer. The Pacific Jade hop is used primarily as a bittering hop, but it also does add some nice aromas, as well; in particular, it has qualities similar to orange and freshly-ground black pepper, which are especially appropriate for this Belgian-type ale. In my quest for the perfect Carbonade Flamande, I can see this profile fitting in very well, and I am certain that at least some of this beer that I am brewing will find its way into a pot of this Belgian beef stew. You can read more about the Pacific Jade hop here:
http://brooklynbrewshop.com/themash/hop-of-the-month-pacific-jade/
I added equal amounts of Pacific Jade at the beginning of The Boil, halfway through The Boil and near the end of The Boil.
The second hop used in this recipe is an old, "noble" hop - the Saaz hop, described as aromatic and spicy. This hop originates in what is now Czechia (the Czech Republic) and is used primarily for aroma. It is mild and delicate, but the subtle earthy, herbal qualities will most definitely be a contributing factor to both the aroma and the flavour of a good beer. You can read more about the Saaz hop here:
http://brooklynbrewshop.com/themash/hop-of-the-month-saaz/
I added the Saaz hops with just a minute left in The Boil, where it also steeped in the wort throughout the chilling process.
Once The Boil is completed, the wort must be chilled down to a temperature below 70 degrees in order to "pitch" the yeast, which will allow fermentation to commence. This is a relatively simple matter for a one-gallon homebrewer, as I was able to place the kettle in an ice bath in the kitchen sink, where it took about 30 minutes for the wort to cool. During this time, the wort continues to take in the qualities of the hops that were added during The Boil. Meanwhile, I prepared for the next step.
The yeast that I used for this brew was one that appears to be a specialty yeast for Belgian ales, Safale S-33. This yeast is described as "the perfect ingredient for ales, particularly that of Belgian and Trappist style brews." You can learn more about it here:
http://www.northernbrewer.com/safale-s-33-dry-brewing-yeast
Once the wort had cooled, I transferred it from the boiling kettle to my one-gallon fermenter (essentially a glass jug), straining out the hops and any remaining grain sediment that escaped The Sparge. The straining also helps to add oxygen to the wort, which is essential for yeast health. Next, I "pitched" the yeast, put a cap on the fermenter and agitated it, incorporating it into the wort and providing yet more oxygen for good, healthy fermentation.
Once this was done, I set up a "blow-off tube," which will allow the beginning stages of fermentation to take place with minimal mess; carbon dioxide produced by the process is carried out the tube without building up pressure. On Day 3 after Brew Day, once the most active period of fermentation slows down, I will replace the blow-off tube with an air lock, which will allow gas to escape at a slower pace.
That's pretty much all there is to it! After 2 or 3 weeks, fermentation should be complete, and I will bottle my beer. I am brewing this beer in preparation for a reunion with one of my best friends in late July; when I asked him what kind of beers he likes, the first on his list was 1554, so I think this will be a good match for him. I'll also have two or three others that I intend to bring with me, and they will be very good; but I am hoping that this one will be the crown jewel of the tasting session.
Thanks for taking the time to read this - I hope that the information proves to be useful. More details as they happen; if anyone has any comments, questions or other feedback, please feel free to respond here, and I will address them as I am able to.
Ron
On Sunday, I brewed a beer that looks to be a unique and wonderful take on two of my favourites. The first is a beer that I've been quite impressed with for quite some time: 1554, from New Belgium. Here's a brief description of it, from New Belgium's website:
For those of you who know me, this kind of historically-interesting concept is right up my alley. You can read and see more about 1554:
http://www.newbelgium.com/Beer/1554
The second beer that inspired me to try this recipe was my recent brewing of a pre-packaged mix from Brooklyn Brew Shop called Bruxelles Blonde, which is a really nice Belgian ale. I found this to be an incredibly-good beer; light, refreshing and a bit of a spicy in character due to the Belgian malts and lively hops. You can see and read the details about Bruxelles Blonde here:
http://brooklynbrewshop.com/bruxelles-blonde-beer-mix
Which leads us to Bruxelles Black, which is in some ways a child of both of these beers. It's a dark, roasty, easy-drinking abbey beer, like 1554 (which is a lager); but it also is brewed with honey and employs some lively, spicy hops, like Bruxelles Blonde (which is an ale). Brooklyn Brew Shop did, in the past, sell a pre-packaged mix for Bruxelles Black, but it has since been discontinued. Every now and then, they resurrect a discontinued mix; but luckily, I didn't have to wait for that to happen. Their second recipe book, titled Make Some Beer, has recipes for both Bruxelles Blonde and Bruxelles Black.
Here are some further details about Bruxelles Black, from Brooklyn Brew Shop's website:
http://brooklynbrewshop.com/bruxelles-black-beer-making-kit
I also recommend this awesome, must-see video about this beer:
[ame]https://vimeo.com/47833013[/ame]
Since I enjoy both 1554 and Bruxelles Blonde so much, it was only natural that this recipe would appeal to me, and that I would eventually try it. I was recently in Billings, which has a home-brewing supply store; I took the recipe into the shop, and they were able to mill the grains on-site for me, as well as provide the Belgian yeast and the hops called for in the recipe. I also found out that I could give them a call any time and they would be most happy to provide the same service long-distance by shipping any order to my remote, small town in north-central Montana. Such friendly, wonderful service is hard to come by these days, and I was impressed!
Brew Day was Sunday, 15 May, 2016, and everything seems like it went very well. I couldn't have asked for much more where the marriage of ingredients and marriage are concerned. My all-grain brewing is done in one-gallon batches, which means that I have an easy time of it on my stove-top, with no extra equipment or space required. It is my preferred batch size for many reasons, including convenience, quality control, versatility and flexibility.
My brewing procedure, for the most part, follows this video from Brooklyn Brew Shop:
[ame]https://vimeo.com/11354805[/ame]
It is how I learned to brew beer, and has worked so well that I have never found much reason to deviate from it. You can view the video above in order to see just how easy it is, and - if necessary - to familiarise yourself with the steps and the terms involved in homebrewing. I will refer to these terms and procedures below, and the video will serve as a reference for those who do not do this on a regular basis; having said that, it's basically pretty easy stuff - if you can make oatmeal, you can brew beer!
The foundation for this beer (and all of the beers that I have ever brewed or will ever brew) is wonderful, pure Montana Spring water; in particular, I am referring to the water that comes from one of my favourite places in the world: Big Spring, south of Lewistown, Montana. When I lived in Lewistown, the water there went straight from the ground to the municipal supply, and that is still the case today. I don't live there anymore, but luckily the very same water is only a few blocks away, available for purchase through a local distributor. You can read more about this water here:
http://www.bigspringwater.com/index.php?p=water
Somewhere on that website is an analysis of the mineral content of that water, but I don't really care. It is the best tasting water that I know of in the world, and all of my beers that have been brewed with it have tasted fabulous - and that's good enough for me. Often, home-brewers will manipulate their water with additions of this or that mineral, in order to push the balance of the water toward a desired profile. There is absolutely nothing wrong with this, but for me, the more valuable aspect of a home-brewed beer is that if have some sort of terrior, which is a unique characteristic that is imparted by the local region or area of its origin. For me, and for my beers, that is the water.
Side note - Homebrewers tend to fall into two categories: the "scientist" type, who really get into all of the chemical and engineering details of brewing beer, and the "monk" type, who throw some time-honoured, local ingredients into some local water and let nature take its course. I myself fall into the latter category; having said that, I've learned a lot from the "scientist" types, and owe much of my brewing knowledge to them - so, as they say, it definitely takes both types to make the world of home brewing turn.
If water is the foundation of a beer, then the grains are the building blocks; Bruxelles Black starts with Belgian pilsner malt, and then adds an interesting mix of Belgian Munich malt, Belgian biscuit malt and finally black malt; these grains together form the rich, toasty, smooth character of this ale. As I mentioned above, these grains were offered as a pre-packaged mix by Brooklyn Brew Shop; that mix has been discontinued, but since I have the recipe, I simply picked the grains up in the correct ratios and was ready to go. I am reluctant to share the recipe in open forum, since it is not my recipe; however, if anyone is interested in trying this, please send me a PM, and well figure something out.
When it came to brewing the beer, there was very little, if any, difference between doing it this way and using a pre-packaged mix. I've always been very satisfied with Brooklyn Brewshop's pre-packaged mixes, as well as their friendly, efficient customer service; however, I also was very glad to contribute to such an outstanding local business, and of course to try a recipe that falls outside the parameters of what was previously available to me - it was a win-win all-around.
After heating the water and adding the grains, I steeped and stirred "The Mash" for an hour, keeping the temperature within an ideal range of 144-152 degrees Fahrenheit. I use an enameled, cast-iron Dutch oven for this purpose, as it is very effective at holding steady and reliable temperatures with a minimum of fuss and effort. There were essentially no problems with this step, nor were there any with the subsequent step, The Sparge, during which I collected the liquid from the mashed grains (called the wort), which - with the addition of additional spring water, will become my beer.
After The Sparge comes The Boil, which is, in my opinion, where the fun begins. During The Boil, which is usually (but not always) 60 minutes, hops are added to provide aroma and flavour to the beer, while - most importantly - providing some bitterness that acts as a balance against the sweetness of the malted grains. Generally speaking, hops are added at the beginning of the boil to provide bitterness, and at the end of the boil to provide aroma; the result of this is where much of the character of a beer can be found, and different hops are used in order to push the beer into many interesting directions, as desired by the home brewer.
For this recipe, two different hops are used. The first is Pacific Jade, which is described as imparting "zesty, bright citrus" qualities to the beer. The Pacific Jade hop is used primarily as a bittering hop, but it also does add some nice aromas, as well; in particular, it has qualities similar to orange and freshly-ground black pepper, which are especially appropriate for this Belgian-type ale. In my quest for the perfect Carbonade Flamande, I can see this profile fitting in very well, and I am certain that at least some of this beer that I am brewing will find its way into a pot of this Belgian beef stew. You can read more about the Pacific Jade hop here:
http://brooklynbrewshop.com/themash/hop-of-the-month-pacific-jade/
I added equal amounts of Pacific Jade at the beginning of The Boil, halfway through The Boil and near the end of The Boil.
The second hop used in this recipe is an old, "noble" hop - the Saaz hop, described as aromatic and spicy. This hop originates in what is now Czechia (the Czech Republic) and is used primarily for aroma. It is mild and delicate, but the subtle earthy, herbal qualities will most definitely be a contributing factor to both the aroma and the flavour of a good beer. You can read more about the Saaz hop here:
http://brooklynbrewshop.com/themash/hop-of-the-month-saaz/
I added the Saaz hops with just a minute left in The Boil, where it also steeped in the wort throughout the chilling process.
Once The Boil is completed, the wort must be chilled down to a temperature below 70 degrees in order to "pitch" the yeast, which will allow fermentation to commence. This is a relatively simple matter for a one-gallon homebrewer, as I was able to place the kettle in an ice bath in the kitchen sink, where it took about 30 minutes for the wort to cool. During this time, the wort continues to take in the qualities of the hops that were added during The Boil. Meanwhile, I prepared for the next step.
The yeast that I used for this brew was one that appears to be a specialty yeast for Belgian ales, Safale S-33. This yeast is described as "the perfect ingredient for ales, particularly that of Belgian and Trappist style brews." You can learn more about it here:
http://www.northernbrewer.com/safale-s-33-dry-brewing-yeast
Once the wort had cooled, I transferred it from the boiling kettle to my one-gallon fermenter (essentially a glass jug), straining out the hops and any remaining grain sediment that escaped The Sparge. The straining also helps to add oxygen to the wort, which is essential for yeast health. Next, I "pitched" the yeast, put a cap on the fermenter and agitated it, incorporating it into the wort and providing yet more oxygen for good, healthy fermentation.
Once this was done, I set up a "blow-off tube," which will allow the beginning stages of fermentation to take place with minimal mess; carbon dioxide produced by the process is carried out the tube without building up pressure. On Day 3 after Brew Day, once the most active period of fermentation slows down, I will replace the blow-off tube with an air lock, which will allow gas to escape at a slower pace.
That's pretty much all there is to it! After 2 or 3 weeks, fermentation should be complete, and I will bottle my beer. I am brewing this beer in preparation for a reunion with one of my best friends in late July; when I asked him what kind of beers he likes, the first on his list was 1554, so I think this will be a good match for him. I'll also have two or three others that I intend to bring with me, and they will be very good; but I am hoping that this one will be the crown jewel of the tasting session.
Thanks for taking the time to read this - I hope that the information proves to be useful. More details as they happen; if anyone has any comments, questions or other feedback, please feel free to respond here, and I will address them as I am able to.
Ron
