TYLERIZATION; The sour (not) raspberry sour brown

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This beer was going to be brewed with my best mate Martin,but got put off over and over again. So in the end I brewed on my own and it turned out to be my most efficient brew day ever,time wise that is. Started at 8:30 and was done and cleaned up,aerated and pitched by 12:30.

The other thing that changed was that the supermarket was out of raspberries, so my wife picked up frozen strawberries instead.

There are a few other things about this brew that stand out. The yeast I used for example, was a mix of S-04 and S-23, an English ale yeast and a German lager yeast.

Another thing is that I used a large amount of Weyermann acidulated malt for initial sourness, but added it half way through the mash.

And for effect( only time will tell if it was good) I let it ferment in my brew fridge at 14c for 6 days,brought it out for 36 hours before adding the fruit.

This was a 15 litre batch and I got fairly good efficiency.

Weyermann Munich malt; 1kg

Weyermann Vienna malt; 750gr

Weyermann acidulated malt; 380gr

Rahr pilsner malt; 500gr

British crystal 75; 300gr

Weyermann Carafa special II; 80gr

corrn grits; 500gr

28gr Tettnanger@60

12gr E.K.G@ 20

yeast; Safale S-04 and Saflager S-23

28gr of oak chips to primary

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First runnings going in

ImageFWH Tettnanger coming up

ImageSecond runnings on their way in with constant heating.

ImageHot break forming, my new burner is a-bloody-mazing,thank you Martin.

I was aiming at 15 litres at an OG of 1053, but got 17 litres at 1053, so I took 4 and dropped the poor unsuspecting litres onto a nick strong Brett C cake for later enjoyment.

There is a story behind the mane of this beer. As a rule I do not name my beers very often any more,but the birth of a child warrants the giving of a name. For the birth of my 4 year old Wenlock, I brewed a dry stout and called it Wenlock’s rest. So, Tyler ( yes, after the UB40 song) got this one “Tylerization”

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Three way split Brett mix tasting

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So, here we are, the third of the Brett aged beers.

This one was a mix of Brett C, Brett B Trois and Orval Brett B.

I am not even going to bore you with colour, as it seems that the colour wasn’t changed enough for my poor eyes to notice.

Aroma: damp hay /toffee /wet whole wheat bread/ over ripe orange/ coffee walnut cake/ a slight bite which I think of as acidic.

Taste: Big coffee/ fruit cake initially, slight tart zing and hint of over ripe oranges, moving on to over baked raisin oatmeal cookies.

This version has the BIGGEST mouth feel of the three. It feels very thick and creamy( sour cream).

The tartness clings to the palate and the mustiness of the other two is there, but very subtle and seems to combine with chocolate coated nuts( no porn or South Park puns please).

It reminds me ever so slightly of the smell of a bikers pub on the morning after; stale Newcastle brown ale, but in a good way and combined with beef and mushroom pie and a pint of Theakstons Old Pec.

There is also a hint of overly diluted honey/lemon /scotch.

The after taste is nowhere near as long lasting as the other two stand alone Brett strains, but it has the tartness as it’s biggest feature and this makes it enjoyable in a very different way.

 

I am surprised that it’s less complex, given that it contains three Brett strains and the hops seem to have vanished altogether from aroma and flavour, which did not happen with the others.

So, it has lasting tartness but not much else to keep you masticating, so a glass of this goes very quickly and seems to get forgotten.Image

Three way split Brett B Trois tasting

ImageTime for the second of, you guessed it, three tastings from my three way split. This time it’s the turn of Brett B Trois, it’s first outing as a secondary yeast.

Colour: Orange to copper and slightly murky when poured but clear as a bell when warmed a little.

Aroma: Old apples/ old pears/ crab apples/ musty/ sweet treacle toffee

Taste: This is a big collision of juicy sweet breadyness and tartness. Both of which linger but the tartness seems to hang on that little bit longer on the palate and back of the tongue.

There is a faint hint of Samuel Smith’s Nut Brown, a hint of over ripe jackfruit and coffee pralines followed by the quietest whispers of Shiraz.

I get a hint of something so familiar,yet so distant, that every time I think I can nail it down, I just can’t put my finger on what it is. But rather than frustrating me, it is just this quality that makes me like this brew so bloody much.

On bottling day I was very unimpressed by this version, but am now enamored, almost at the level of the Brett C version. This is not to say that the Brett B Trois version is in any way inferior, just different. It definitely reminds me a little of  my Belgian IPA ( which was also fermented with this Brett strain) in the final breath. All in all, I must say that I am very glad indeed that I tried this strain as a secondary yeast.

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Three way split, Brett C tasting

ImageThis has been a long time coming and I am very excited to be posting the tasting notes. The brew day notes can be found here: http://www.homebrewtalk.com/f127/memories-yeast-356624/

On the eyes: the way I see it is deep copper, brown/red mahogany/amber with brilliant clarity.

On the nose: Vienna malt is in your face followed be ripe fruit; pineapple, mango, papaya. There is a slight musty impression and a hint of tartness.

On the tongue: warm bread in the background with a slight lingering tartness which increases with breathing. A faint memory of EKG melding with pineapple/ date/ fig/ sherry, all giving the impression of having not long swallowed a boozy Christmas cake with the tartness taking the form of old toffee apples and a slight alcohol warmth.

On bottling day this was my favourite even warm and flat. It had a very complex wine aroma and I almost didn’t want to carbonate it for fear of ruining it.

Overall: a warming, reassuring, tart Brett aged ale with memories of the fairground  and Christmas. Reminds me ( I am known for being strange) very much of Orval, and I can think of a great many worse beers the be reminded of.

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