as mentioned last week, after bottling vizcaino, my latest pipeline beer, I reformulated the recipe and strategy for the second batch in order to optimize desired characteristics in the beer (namely, complex funk and sourness).

• specifically, I changed up the recipe by adding some wheat and reducing simple fermentables and IBUs, as follows (11gal recipe):

• 26.00 lb	Pilsner (2 Row) Bel (2.0 SRM)	Grain	78.79 %
  5.00 lb	Wheat Malt, Bel (2.0 SRM)	Grain	15.15 %
  3.00 oz	Saaz [1.00 %] (90 min)	Hops	4.0 IBU
  2.00 lb	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	6.06 %

• I also mashed at 154 and boiled down from 13 gallons in 90 minutes.  a boil over and fast sparge left me with an OG of 1.084, which at first was a bit disappointing (I had shot for 1.091) until I realized that if my fermentation goes as planned the final product will be anywhere from 10.5-11%abv.  I’m planning on racking onto apricots after six months (at which point in time I may rack the next batch of banning onto the yeast cake) and bottling/kegging after another six.
• as for yeast, after much thought I pitched a second-generation slurry of ECY01 bugfarm blend VI that I had stepped up in about 800mL of starter wort over the course of a couple of days.  since the blend supposedly contains multiple varieties of saison yeast, I decided to forgo any other additions.  after about 12 hours the blend had attacked the wort and had the airlock aggressively churning.  I love this stuff!

Tags: bugfarm, east coast yeast, vizcaino

This entry was posted on Wednesday, May 2nd, 2012 at 1:37 pm and is filed under brewing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.