New Beers in Development

I’m working on a lengthy and detailed post on nanobrewery quality control, but to tide you over until that is ready I thought I would post a bit about some of the more interesting beers I’ve been working on, recipes included.

1. Nature’s Wrath

I do a double IPA called Force of Nature that has been hugely popular.  This is my upcoming triple IPA.  I’ve done this at home before, and I actually never thought I would do this at the brewery, but based on the feedback for FoN I think this will be a big hit.

This is triple IPA that is fermented with both Brett Trois and French saison yeast simultaneously.  The population of the Brett yeast is a bit higher, and the saison yeast is there to make sure that the beer finishes dry in a reasonable length of time.  There are no aroma hops in this beer because it needs to age about two months before it is ready.  All of the hop flavor comes from dry hops added about two weeks before packaging.

Recipe: Nature's Wrath
Brewer: 
Asst Brewer: 
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 14.65 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 11.25 gal
Estimated OG: 1.102 SG
Estimated Color: 8.6 SRM
Estimated IBU: 80.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
34 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        77.3 %        
8 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        18.2 %        
4.00 oz               Warrior [18.90 %] - Boil 60.0 min        Hop           3        80.9 IBUs     
1.0 pkg               French Saison (Wyeast Labs #3711) [50.28 Yeast         4        -             
2 lbs                 Turbinado (10.0 SRM)                     Sugar         5        4.5 %         
1.0 pkg               Brettanomyces Bruxellensis Trois (White  Yeast         6        -             
4.00 oz               Centennial [10.00 %] - Dry Hop 4.0 Days  Hop           7        0.0 IBUs      
4.00 oz               Galaxy [14.00 %] - Dry Hop 4.0 Days      Hop           8        0.0 IBUs      
4.00 oz               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           9        0.0 IBUs      

Mash Schedule: Single Infusion, Light Body, No Mash Out

2. Carrera Torcida

Vienna lager is one of my go-to styles.  Malty, satisfying, and easy-drinking.  Vienna lager kind of has it all for me.  I’ve actually never brewed a lager, so this will be my first.  This is a special beer that I am brewing for Cinco de Mayo.  I decided I wanted to brew lagers after visiting Paulaner’s new brew-pub in Soho.  After talking with their brewer, I learned that they used a dry strain, saflager 34/70, for their beer at the pub and at the other breweries as well.  Paulaner makes some very tasty lagers, so I figured why not give it a shot?  Working with dry yeast is quite a bit easier for me, so this sealed the deal.  Plus, it’s supposedly WLP830 in dry form, which is the lager strain I always planned to use.

There are two approaches for Vienna lager.  One is to brew a 100% vienna malt beer with a small amount of caramel and de-bittered black malt for color and complexity.  The other is to use a combination of Vienna, pilsner, and Munich malt with de-bittered malt.  I think the latter is the best approach, having brewed 100% Vienna beers before…they can be a bit bready.  Plus, you get the full spectrum of German malts, which are really wonderful.

Carrera Torcida means “Crooked Run” in Spanish.  (It’s not a perfect translation but it sounds good.)

Recipe: Carrera Torcida
Brewer: 
Asst Brewer: 
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 14.65 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 11.25 gal
Estimated OG: 1.049 SG
Estimated Color: 12.5 SRM
Estimated IBU: 22.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs                Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        49.7 %        
8 lbs                 Vienna Malt (3.5 SRM)                    Grain         2        36.2 %        
2 lbs                 Munich Malt (9.0 SRM)                    Grain         3        9.0 %         
12.0 oz               Aromatic Malt (26.0 SRM)                 Grain         4        3.4 %         
6.1 oz                Carafa III (525.0 SRM)                   Grain         5        1.7 %         
0.75 oz               Warrior [18.90 %] - Boil 60.0 min        Hop           6        22.0 IBUs     
1.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         7        -             

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22 lbs 2.1 oz

3. Singularity

Oh boy.  This is going to be a really cool beer.  I scored some Brett Anomala from East Coast Yeast, along with a few other vials of other cool strains.  I’d been trying to get their stuff for a year.  It usually sells out in under one second when it is posted.  Two days ago I finally got some!

Brett Anomala: “Formerly known as Brettanomyces intermedius, this strain was first identified in Adelaide, Australia. Displays moderate funk and acidic tones, some slight acetic acid may be encountered.”

I’m going to use this yeast to make a black Belgian single 100% fermented with Brett.  When I brew my Brett pale ale, Free Yourself, I intentionally underpitch and oxygenate to very high levels to get lots of fruit flavor and acidity out of the brett to balance the malty sweetness of that beer.  On this beer, I’m going to pitch at ale pitching rates with moderate (4 PPM) oxygen levels.  This should mostly eliminate ascetic acid and give me the flavor profile I want.  I also may add the Carafa at the end of the mash to minimize roasty flavors.

Recipe: Singularity
Brewer: 
Asst Brewer: 
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 14.65 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 11.25 gal
Estimated OG: 1.042 SG
Estimated Color: 23.0 SRM
Estimated IBU: 15.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10 lbs                Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        54.8 %        
7 lbs                 Vienna Malt (3.5 SRM)                    Grain         2        38.4 %        
1 lbs 4.0 oz          Carafa III (525.0 SRM)                   Grain         3        6.8 %         
0.50 oz               Warrior [18.90 %] - Boil 60.0 min        Hop           4        15.5 IBUs     
1.0 pkg               Brettanomyces Anomola (East Coast Yeast  Yeast         5        -             

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
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About crookedrunbrewing

Brewmaster
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3 Responses to New Beers in Development

  1. Ginny Weinstock says:

    Whew! Impressive!

  2. Lester says:

    Any update on these? I just started brewing sours and was trying to figure out what to brew next. I was thinking of a 100% brett anomala brew with a saison type of grain bill.

    • Nature’s Wrath still isn’t ready yet, but Singularity turned out pretty well. A very interesting beer. Slightly tart initially with a malty, flat finish. Enjoyable.

      Your idea should work pretty well.

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