This went over big the first time I brewed it so I’ve decided to go for it again. Actually I’m planning on doing this and a wild version. For the wild version is really an American Wild Ale versus a saison. For wild one I’m planning to capture and raise the yeast from the farm where the raspberries are coming from (harvest is in September) and I will ferment and age it in fresh oak.
18lbs 2.8ozs Pilsner 2 Row (Belgian)
1lb 1.4ozs Vienna Malt (Type 1)
1lb 1.4ozs Wheat Malt
7.3ozs Munich Malt (Type 1)
4.5oz 2.8% Styrian Goldings hops @ 45mins
1oz 4.8% East Kent Goldings hops @ 15mins
5lbs (11 pints) Raspberries washed and frozen days before and thawed and added to fermenter with wort
Mash temp 150F
Sparge temp 160F
400B cell of Wyeast 3411 (starter using Propper Starter and ran for about 5 hours)
The last one was a big hit.
Water adjustment of 5g gypsum and 4g epsom salt to bring the profile to calcium=37, magnesium=15, sodium=38, chloride=39, sulfate=126 (same as what was done for the Plum Saison).
Up at 4:00am and done by lunch.
I did a label for the first version but I think I will come up with something new.
Second time brewing a blonde ale. Our bowling team won the championship this year and we’re getting the team together at the end of the month for a party so I decided to brew a crowd pleaser. You know something for the non-IPA fans.
21lb Chateau Pilsen 2-row (Pilsner 2-row) 2lb 8oz Carapils 1oz Magnum @ 60mins 1oz Willamette Whirlpooled for 20mins 4 packs of Wyeast 1450 Denny’s Favorite 50 (plans was Wyeast 1272)
My very first brew after building my system was a blonde ale and everyone seemed to like it.
Day went great. Actually I filled the pots the night before so I could just kick things on in the morning before making breakfast. I picked everything up the day before but I was not able to get the base malt or the yeast I had planned.
Second time brewing this as I planned to enter it into the national home brew competition. I did not have much time to get everything done, especially the aging, and I had to brew a double batch to fill a 25 gallon barrel. I purchased a barrel from Nick and because I was short on time we simple added a few bottles of his syrup to the barrel and rolled it around for a few days (there was just not enough time to go through an aging of the syrup).
28lbs 4.8ozs Pale 2-Row malt
2lbs 11.1ozs Flaked Wheat
2lbs 11.1ozs Flaked Oats
2lbs 8.9ozs Roasted Barley malt
1lb 4.5ozs Black Patent malt
1lb 4.5ozs Caramel/Crystal 60L malt
1lb 4.5ozs Chocolate malt
1lb 4.1ozs Corn Sugar
3.3ozs Magnum @60mins
10pkgs Safale English Ale yeast #S-04
My inspiration comes from one of the best beers I’ve ever had – Angels with a Filthy Soul from Bissell Brothers. I’ve only ever had 3 cans of this beer as it is crazy hard to get. Bissell Brothers age this beer in oak barrels they get from Nick at Cask Force who I know from Post Road Liquors. And before aging the beer the barrel is used to age the Cask Force maple syrup.
Up early that day so I could get a double batch brewed. Everything went great on brew day and I was done before 5:00pm.
http://maltwaterbrewing.com/wp-content/uploads/2018/02/angel-with-a-dark-heart-header.jpg16002560brewmasterhttp://maltwaterbrewing.com/wp-content/uploads/2018/05/Malt-Water-300x50.pngbrewmaster2018-02-20 10:10:092019-07-07 07:33:32Angels with a Dark Heart | Oak Aged Imperial Stout 13%