cuvee de blanc, house IPA, blue palms

on saturday night AP and I headed out to blue palms brewhouse in hollywood as part of our ongoing mission to experience up-and-coming LA beer spots.

  • after ordering a whole spread from their menu, AP grabbed sudwerk’s marzen, while I picked up a pour of honesty ale, a kriek-style beer from one of my favorite local breweries, craftsman.  the beer had just enough tartness to grab my attention after knocking back some intense sours earlier that day (more on that below).
  • the food and service at blue palms was great, and the only regret I had was ordering up a pour of pliny the elder only to see poor man’s double IPA on cask a few minutes later.  damn!

with AP stuck working the entire weekend, I was left with no choice but to conduct an aggressive two-day brew session.  first up was cuvee de blanc, a dark sour/wild ale inspired by russian river’s supplication.

  • after reviewing some great threads on homebrewtalk concerning the style, I decided on the following for a 12-gallon batch:
    • 22.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 78.57 %
      3.00 lb Vienna Malt (3.5 SRM) Grain 10.71 %
      2.00 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 7.14 %
      1.00 lb Carafa III (525.0 SRM) Grain 3.57 %
      4.00 oz Spalter [3.00 %] (60 min) Hops 15.9 IBU
  • my mash temp was 155F, and after an hour boil I ended up with an OG of 16.5 brix.  I pitched my sour mix/cascade apricot slurry from my earlier cuvee into which I had pitched dregs from supplication (very vinous, smooth sourness, excellent finish) as well as lost abbey’s framboise de amorosa (intensely sour with a deep raspberry aroma and aftertaste).  drinking those two was tough work, but ML and I were up to the challenge.
  • the slurry was going strong within 24 hours.  sour cherries may be added in the future, unless other plans solidify (dark sour solera?).

the next day my house IPA was in the lineup.

  • JW stopped by with his intrepid brewhand to check things out and brought some vintage homemade american schnapps (thanks again!).
  • this was the first time I knocked out 10 gallons of my IPA, using the following recipe:
    • 19.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 85.90 %
      1.00 lb Aromatic Malt (26.0 SRM) Grain 4.41 %
      1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 4.41 %
      0.60 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.64 %
      0.60 lb Caramel/Crystal Malt – 10L (10.0 SRM) Grain 2.64 %
      2.00 oz Columbus (Tomahawk) [14.00 %] (75 min) Hops 47.7 IBU
      2.00 oz Columbus (Tomahawk) [14.00 %] (55 min) Hops 44.6 IBU
      2.00 oz Columbus (Tomahawk) [14.00 %] (20 min) Hops 27.6 IBU
      2.00 oz Amarillo Gold [8.50 %] (10 min) Hops 10.0 IBU
      3.00 oz Amarillo Gold [8.50 %] (0 min) Hops -
      1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
  • some inattention on my part resulted in a 45 min sparge and close to 11 gallons of wort, which yielded an OG of 15 brix, a few points south of the beer smith estimate (but still within style).  the 130 estimated IBUs will definitely turn some heads when this goes on tap in a few weeks.
  • I made close to a liter starter with an expired white labs WLP001 vial close to a week prior, which definitely got the yeast going but may have been too long before pitching, since there was a noticeable lag before the yeast took off (close to 48 hrs).

overall, I would say that knocking out close to 23 gallons makes for a successful brew weekend.  it’s a shame the two batches are likely going to be consumed a year apart…

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