rye amber ale three ways, blonde tasting

last weekend I decided to rehash my all-brett amber ale with a couple of variations.

  • first, I decided to spice up the mash with the addition of 20% malted rye.  I also went with some spicy/earthy hop additions late in the boil to impart those aromatics into the finished product (12 gal, 80% efficiency):
    • 14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 58.1 %
      5 lbs Rye Malt (4.7 SRM) Grain 2 20.7 %
      2 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 8.3 %
      2 lbs Munich Malt – 10L (10.0 SRM) Grain 4 8.3 %
      1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 5 4.1 %
      1.6 oz Chocolate Malt (350.0 SRM) Grain 6 0.4 %
      2.00 oz Palisade [8.00 %] – Boil 60.0 min Hop 7 22.2 IBUs
      2.00 oz Palisade [7.50 %] – Boil 15.0 min Hop 8 10.3 IBUs
      4.00 oz Williamette [5.00 %] – Boil 0.0 min Hop 9 0.0 IBUs
      2.00 oz Tradition [6.00 %] – Boil 0.0 min Hop 10 0.0 IBUs
  • I mashed in at 154F and had a post-boil OG of 13 brix (1.053 – I blame my extensive use of rice hulls for the loss of a couple of gravity points).  Once the wort was chilled to 71F, I oxygenated by shaking the fermentors (my oxygenation stone is all gummed up at the moment) and fermented the wort three ways – 5 gals with a stepped up vial of WLP566, another 5 with a stepped up vial of WLP650, and another 2 with a blend of both yeasts (I transferred some wort from each fermentor once they both reached high krausen).  although both yeast vials had been sitting in my fridge for quite some time, they took off without any hesitation on the stirplate and had the wort going within ten hours.

during the mash I used some down time to taste the three all-brett versions of the blonde I bottled a week ago.

  • I’ll save an in-depth review for a couple more weeks to let each of the beers fully develop, but after just one week I was excited to find that the WLP644 trois strain had carbed up nicely and left a dense white head in the glass upon pouring.  its overripe, earthy guava aroma and flavor really impressed me, especially for a brett beer just under a month old.  I’m really happy with this strain and am looking forward to using it a lot more in the future (maybe in a citrus-hopped pale or IPA?).

              

 

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