BeerBorg

Last time I ordered from MoreBeer, I discovered that Briess now sells 100% Vienna malt DME. So I bought a couple of bags to play with when I felt lazy.

So today, I felt slightly lazy, but wanted to brew, so I decided to try John Sands boil while you do a short mash trick. So I did a short duration 30 minute partial mash of 4oz of Honey Malt, 4oz of Aromatic malt, and 1# of Belgian Pale malt in a little pot, bag free (commando grains). Meanwhile, I took a 3# bag of that Vienna malt DME and brought it to a boil with 1/2oz of EKG. Once the mash was done, I chucked it into the boil by pouring it through a fine mesh colander, then dumped the grains back into my little pot and added some 170 degree water and stirred it up and then dumped that back in and repeated this a couple of times until I got my boil volume where I wanted it (that was my "sparge") and then boiled for another 30 minutes once it got back to a boil.

I also left my AC running and left the lid off the pot while I chilled. So that should give me some Brett C if I'm "lucky".

And then I pitched some Bella Saison into it.

So either I made an Amber Bier de Garde, or I made a Bier de Mars, depending on if it gets Brett or not.

Either way I'll be ok with it.

Ended up with almost 3 gallons of wort, and my OG was 1.06 on the nose.

I just kegged a nice Kolsch and a Pale Ale/Hoppy Wheat kind of thing. Looking forward to them. I havent brewed a lot of hoppy beers that I have been impressed with but I think this one is going to be tasty based on early quality control samples.

Mashani, I'm glad you got your gravity. I am interested in your opinion of this method, including final results.

John Sand wrote:Mashani, I'm glad you got your gravity. I am interested in your opinion of this method, including final results.

It was easy enough to do with the little PM that I did. Assuming it works out, I might continue to use this technique for any kind of small PM where for whatever reason I don't want to mash a bunch and freeze the rest for later use like I often do, and where I'm actually going to do a full duration boil.

Thanks.
I just ordered some more extract kits to help me make ten gallon half mashes. I still have a corona mill. I don't mind hand grinding 10 or 12#, 22-25 could be tiring.

Just put a batch of Ranger IPA clone in the bucket...
had to no chill it overnight because I couldnt get it below 80 yesterday afternoon!

I took a basic short boil patersbier recipe (as in enough pilsner lme to obtain 1.047 or so), added a steep of some carapils, and then instead of using a normal Belgian like hop, I threw 1oz of Centennial in @5, and and 1oz of Citra in @flameout and did a 40 minute lid on hopstand. Used Abbaye yeast. This was for 2.5 gallons.

So basically it is a nothing but late/hopstand Belgian Session IPA.

I brewed a Raison D' Saison 5G Extract w/ steeping grains recipe from AIH. It's one of the Palmer recipes.

I brewed a 2.5 gallon table strength saison with the rest of my mashed and frozen "Single Karmelite Juice", some coriander and grains of paradise and 2.5# of MoreBeer Extra Light, and just a little bit of one of the neutral bittering SA hops and Bella Saison.

Bottled a hef, just got done now and everything is cleaned up for next time, it's been a long day. it was way over do, but in the bottle now and the last summer beer to brew.....I didn't start until late after dark.

I bottled what turned out to be a Bier de Garde. No brett got into it somehow, or if it did, the Bella just demolished it... so not a Bier de Mars.

Is it more like a Bruno Mars?

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Kealia wrote:Is it more like a Bruno Mars?

If he is kind of malty, a bit spicy, and has hints of citrusy/tart, and doesn't properly embrace the funk... then sure.

I bottled both the Belgian Session IPA, and the Table Saison. Both of those developed funky pellicles, so they both have my Brett C. They taste good though. As long as you like a bit of pinapple and hay.

Why the one I left open for a while didn't get my Brett and the ones I tried to not get Brett in got it, I don't know... probably because of Bruno Mars getting dropped by Motown because he didn't properly embrace the funk?

Or just maybe because I've been pretty lucky with Brett this summer, so maybe it really only just woke up in enough quantity to do damage.

I bottled the Patersbier I made with one of the SA hops that described itself as somewhat tropical.

I have nothing brewing at the moment, I have 3 open fermenters.

I'm hoping to fix that soon.

You are still okay. I have three full fermenters, but only one tap that is just now drinkable. I actually bought beer today.
It isn't always a bad thing- it reminds me how much cheaper it is too make my own.