Fade to Dark (Saison)

Got a little creative with some Brett Trois yeast, and put together something I'm calling a Dark Saison. I'll let you know how it tastes! el oscuro (dark saison)

	Style: Saison
	Type:	Calories: 178
	Rating: 0.0	Boil Size: 6.35 Gal
	IBU's: 18.45	Batch Size: 5.50 Gal
	Color:   22.1 SRM	Boil Time: 60 minutes
	Preboil OG: 1.052

		Estimated	Actual
	Brew Date:	-	08/16/2014
	OG:	1.055	1.056
	FG:	1.010	1.010
	ABV:	5.90 %	6.03 %
	Efficiency:	68 %	68 %
	Serve Date:	09/20/2014	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	21 days @ 72.0°F	08/16/2014	08/16/2014
Secondary	14 days @ 72.0°F	09/06/2014	-

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
8.00 lbs	59.26 %		Pilsner (2 Row) Bel	60 mins	1.036
4.00 lbs	29.63 %		Rahr Red Wheat	60 mins	1.037
1.00 lbs	7.41 %		Oats, Flaked	60 mins	1.037
8.00 ozs	3.70 %		Carafa III	60 mins	1.032

Hops
Amount	IBU's		Name	Time	AA %
1.50 ozs	18.45		Hallertauer Hersbrucker	60 mins	4.00
1.00 ozs	0.00		Citra	0 mins	13.20
1.00 ozs			Citra	7 days	13.20

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Brettanomyces Bruxellensis Trois	White Labs 0644

Additions
Amount	Name	Time	Stage
1.00 oz	Coriander Seed	15 mins	Boil
1.00 oz	Whirlfloc Tablet	15 mins	Boil
3.00 each	Oranges	14 days	Secondary

Mash Profile

Light Body Infusion In 75 min @ 150.0°F

Add 16.88 qt ( 1.25 qt/lb ) water @ 162.0°F

Sparge

Sparge 17.54 qt of 170.0°F water over 60 mins

Xmas on my mind

Being that its warm outside it seemed a good time to start to plan a brew for when its cold outside, namely the HolzBrew 2014 Xmas Ale. I decided upon a Bourbon Dubbel/Quad. I call it a Dubbel/Quad (perhaps a "Duad") because the OG (1.082) places this beer somewhere between the Dubbel and Quad categorical styles. I've never cared much about brewing to a particular style, so no worries. I've been on a big trappist kick lately and thought it would make a nice beer for winter. I saw that LaTrappe makes a bourbon barrel aged version of their quad that gets great ratings on BeerAdvocate and RateBeer, so I figure it might be worth aging this batch on bourbon soaked oak cubes.

The White Labs 500 strain that I pitched took off beautifully. The picture above shows the wort at pitching (left) and then again 12 hours later (right).

Papa Noel

	Style: Belgian Dark Strong Ale
	Type:	Calories: 260
	Rating: 0.0	Boil Size: 7.96 Gal
	IBU's: 21.77	Batch Size: 7.00 Gal
	Color:   20.0 SRM	Boil Time: 90 minutes
	Preboil OG: 1.075

		Estimated	Actual
	Brew Date:	-	07/06/2014
	OG:	1.080	1.082
	FG:	1.018	1.018
	ABV:	8.12 %	8.38 %
	Efficiency:	72 %	74 %
	Serve Date:	06/22/2015	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	21 days @ 70.0°F	07/06/2014	07/06/2014
Secondary	90 days @ 72.0°F	07/27/2014	-
Bottle/Keg	30 days @ 74.0°F	10/25/2014	-

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
18.00 lbs	82.76 %		Pilsner (2 Row) Bel	60 mins	1.036
2.00 lbs	9.20 %		Candi Sugar, Dark - D90	20 mins	1.036
6.00 ozs	1.72 %		Special B Malt	60 mins	1.030
1.00 lbs	4.60 %		Turbinado	60 mins	1.044
6.00 ozs	1.72 %		Briess 2-Row Caramel 40L	60 mins	1.034

Hops
Amount	IBU's		Name	Time	AA %
2.00 ozs	15.73		Hallertauer Hersbrucker	60 mins	4.00
1.00 ozs	6.04		Hallertauer Hersbrucker	30 mins	4.00

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Trappist Ale	White Labs 0500

Additions
Amount	Name	Time	Stage
1.00 oz	Oak Chips	15 weeks	Secondary
1.00 oz	Whirlfloc Tablet	15 mins	Boil

Mash Profile

Medium Body Infusion In 60 min @ 154.0°F

Add 23.44 qt ( 1.25 qt/lb ) water @ 166.0°F

Sparge

Sparge 20.16 qt of 170.0°F water over 60 mins Other 2oz. Hungarian Medium Roast Oak Cubes 375ml Bourbon -HolzBrew

New Brews during 2014

Its been some time since I've updated the blog.  HolzBrew Jr. has arrived and he demands/deserves most of Sr.'s attention.   Despite this, I have done some brewing the last couple of months and I figured I share the recipes.  The first batch was a bock with substantial rye additions.  I thought this Rye-bock (named "Heart Shaped Bock") would hit the spot at the end of winter and help usher in the Spring.  The second brew is a West Coast style DIPA.  It had been some time since I made a gnarly hop filled DIPA ("Hop Sauce"), so I figured why not.  I brewed the DIPA yesterday and unfortunately over milled the grain which led to a painfully stuck mash, which took two hours of hand filtering to extract a good 7+ gallons of wort to go into the kettle.  Fortunately, I don't think there was any irreparable damage to the brew, even if there was to my brewer-ego.

Heart Shaped Bock

	Style: Maibock/Helles Bock
	Type: All Grain	Calories: 178
	Rating: 0.0	Boil Size: 6.87 Gal
	IBU's: 47.52	Batch Size: 6.00 Gal
	Color:   11.3 SRM	Boil Time: 60 minutes
	Preboil OG: 1.052

		Estimated	Actual
	Brew Date:	-	01/05/2014
	OG:	1.055	1.050
	FG:	1.010	1.010
	ABV:	5.90 %	5.24 %
	Efficiency:	70 %	63 %
	Serve Date:	03/16/2014	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	14 days @ 52.0°F	01/05/2014	01/05/2014
Secondary	42 days @ 35.0°F	01/19/2014	-
Bottle/Keg	14 days @ 74.0°F	03/02/2014	-

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
3.00 lbs	21.05 %		Weyermann Rye Malt	60 mins	1.029
0.50 lbs	3.51 %		Weyermann Carawheat	60 mins	1.037
0.25 lbs	1.75 %		Weyermann Chocolate Rye	60 mins	1.032
0.25 lbs	1.75 %		Cara-Pils/Dextrine	60 mins	1.033
9.25 lbs	64.91 %		Pale Malt (2 Row) US	60 mins	1.036
1.00 lbs	7.02 %		Candi Sugar, Clear	60 mins	1.036

Hops
Amount	IBU's		Name	Time	AA %
1.00 ozs	21.30		Sterling	First Wort	7.50
1.00 ozs	16.37		Sterling	30 mins	7.50
1.00 ozs	7.72		Sterling	10 mins	7.50
1.00 ozs			Sterling	7 days	7.50

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	German Bock Lager	White Labs 0833

Additions

(none)

Mash Profile

Sacch' Rest 60 min @ 151.0°F

Add 19.88 qt ( 1.50 qt/lb ) water @ 165.3°F

Mashout 5 min @ 168.0°F

Heat to 168.0°F over 2 mins Hop Sauce Style: Imperial IPA Type: All Grain Calories: 235 Rating: 0.0 Boil Size: 5.88 Gal IBU's: 220.92 Batch Size: 5.00 Gal Color:    7.7 SRM   Boil Time: 90 minutes Preboil OG: 1.068 Estimated Actual Brew Date: - 03/01/2014 OG: 1.073 1.076 FG: 1.012 1.012 ABV: 7.99 % 8.38 % Efficiency: 65 % 67 % Serve Date: 04/10/2014 / / Fermentation Steps Name Days / Temp Estimated Actual Primary 14 days @ 68.0°F 03/01/2014 03/01/2014 Secondary 14 days @ 35.0°F 03/15/2014 - Secondary 12 days @ 72.0°F 03/29/2014 - Grains & Adjuncts Amount Percentage Name Time Gravity 14.50 lbs 87.83 % Pale Malt (2 Row) US 60 mins 1.036 0.63 lbs 3.82 % Caramel/Crystal Malt - 40L 60 mins 1.034 0.63 lbs 3.82 % Briess Carapils 60 mins 1.034 0.75 lbs 4.54 % Corn Sugar (Dextrose) 60 mins 1.046 Hops Amount IBU's Name Time AA % 3.50 ozs 153.64 Columbus (Tomahawk) First Wort 14.00 0.75 ozs 28.26 Columbus (Tomahawk) 45 mins 14.00 1.00 ozs 23.66 Falconer's Flight 30 mins 10.50 1.00 ozs 0.00 Centennial 0 mins 10.00 1.00 ozs 0.00 Falconer's Flight 0 mins 10.50 1.00 ozs Columbus (Tomahawk) 12 days 14.00 1.00 ozs Centennial 12 days 10.00 1.00 ozs Falconer's Flight 12 days 10.50 0.25 ozs Falconer's Flight 5 days 10.50 0.25 ozs Centennial 5 days 10.00 0.25 ozs Columbus (Tomahawk) 5 days 14.00 Yeasts Amount Name Laboratory / ID 1.0 pkg American Ale Wyeast Labs 1056 Additions Amount Name Time Stage 7.00 g Gypsum 15 mins Mash 1.00 oz Whirlfloc Tablet 15 mins Boil Mash Profile Light Body Infusion In 60 min @ 153.0°F  Add 19.70 qt ( 1.25 qt/lb ) water @ 162.0°F Mashout 10 min @ 170.0°F  Heat to 170.0°F over 2 mins Sparge  Sparge 14.01 qt of 170.0°F water over 60 mins