Raspberry Dream | Raspberry Saison 6%-7%

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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.

Grain Bill

18lbs 2.8ozs Pilsner 2 Row (Belgian)
1lb 1.4ozs Vienna Malt (Type 1)
1lb 1.4ozs Wheat Malt
8.8ozs Caramunich
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)

Inspiration

The last one was a big hit.

Water

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).

Brewing Notes

Up at 4:00am and done by lunch.

Label

I did a label for the first version but I think I will come up with something new.

Ten Pin | Blonde Ale 5.4%

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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.

Grain Bill

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)

Inspiration

My very first brew after building my system was a blonde ale and everyone seemed to like it.

Brew Notes

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.

Label

Angels with a Dark Heart | Oak Aged Imperial Stout 13%

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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).

Grain Bill

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

Inspiration

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.

Brew Notes

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.

Label