This has been a real hit and now that I have the tap system up and running I figured it was time to brew it again.
21lbs 12ozs Pale 2 row malt
2lbs 4.8ozs Cara Pils / Dextrine malt
2lbs 4.8ozs White Wheat malt
2lbs 4.8ozs Caramel 20L malt
1oz each Columbus & Galaxy hops @ 20mins
1oz each Columbus & Galaxy hops @ 10mins
4oz each Columbus & Galaxy dry hopped @ 2 days into fermentation
4oz each Columbus & Galaxy dry hopped @ secondary
3 packs of Giga GY054 Vermont IPA (6 billion cells).
I added used the same water adjustments even though I was slightly larger batch (12 gallons into fermentor) 3g gypsum, 7g calcium chloride and 8g epsom salt.
I did not close the valve after transferring the wort to the Boil kettle and a few gallons siphoned back to the Mash Tun. Before I noticed this I had drained the wort out of the Mash Tun. Fortunately the bucket was clean. But I had also drained water from the HLT into this bucket. So I poured most of this back into the Boil (took volume up to 15 gallons from the intended 13.8 gallons) and changed the Boil time to 90 minutes.
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 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%