BeerBorg

This is either a brilliant idea or a dumb one, but I had very little time to brew so I went with it.

2.3 gallon batch (need headspace)

3# Pilsner LME (MoreBeer) - as close to mashing pils as you can get with extract.
0.25# Wheat DME (for head retention mostly)
1/2oz of 15.4% AA El Dorado and 1/2oz of 3.4%AA Wai Iti @15

Cool, Pitch a smack pack of 3787 that was only 3 weeks from manufacture. (no starter needed)

Hops were commando, so they probably got some AAU utilization for perhaps 5 minutes longer while I was starting to chill it.

OG 1.050
IBUs, around 30.
SRM... 5 or 6 or so.

I pitched @66. It will ramp up to 78-80, then end up back in the lower 70s by the time it's done.

It will end up with way too much hop flavor for it to be "right" in an authentic sense. But the hop flavors will be in theory some mixture of cherry, tropical fruit/stone fruit, lemon zest, lime zest, and mandarin orange and goldlings like candy. That should play really well with the pear/melon/apple/cltrus and spices I will get from the 3787.

Will it be *Woo Hoo!* or *DOH!*? That is the question. I'm betting *Woo Hoo!*. I've never made anything bad with 3787. But there is a first time for everything. *DOH!*.

The wort tasted great for whatever that is worth, and was plenty bitter for this kind of thing.

This sounds mighty tasty! I'd probably call it a Belgian Pale with the ibu's you have, but anything with 3787 is a winner in my book.

Yeah, I normally make patersbiers 22-27 IBUs and 1.044-1.049 and in this batch size with only about 1/4oz of finishing hops. But it's too hoppy (not bitter - hop taste I think) even to be a Belgian Pale really. BPA meets APA. There was no really good way to avoid it and do the short boil, so I rolled with it.

I already have 2 1/2" of krausen and it's already gotten to 71 degrees - and stuff isn't even whipping around yet. I left 4 1/2" of headspace, and I have a bad feeling it's not enough LOL.

Hmm trappist yeast eh? Interesting...I used to love working with Belgian strains and letting them get hot.

jivex5k wrote:Hmm trappist yeast eh? Interesting...I used to love working with Belgian strains and letting them get hot.

Used to? Come on man do it again

3787 is my favorite yeast hands down - if I had to personally be stuck with one strain the rest of my life, that would be it. You can take Pilsner, Noble Hop of choice, and 3787, and just by using temperature control or lack of it create incredibly complex and delicious beer, or less complex but equally delicious beer. I will be making simple more authentic patersbiers this summer, I just didn't have time to do it "right" this time. Maybe a real one over the weekend or next week.

The only "bad" thing about 3787 is how it abuses your fermenter. It's a blowoff machine.

I bottled this. 1.010. Complex and somewhat intense fruit profile with good flavor right out of the fermenter. Looking forward to cracking one for real in some weeks and seeing how it develops/blends and what stands out and what becomes more subtle. But I think I would do this type of thing again based on what I tasted.

mashani wrote:I bottled this. 1.010. Complex and somewhat intense fruit profile with good flavor right out of the fermenter. Looking forward to cracking one for real in some weeks and seeing how it develops/blends and what stands out and what becomes more subtle. But I think I would do this type of thing again based on what I tasted.

Crazy how much flavor can come from yeast with such a simple base.

That's cool. I'm voting for "Woo Hoo!".

I'm going to do a 15-minute pale ale using MoreBeer's Marris Otter LME soon and whatever hops and yeast I have on hand. It's fun to knock out a quickie sometimes.

Kealia wrote:That's cool. I'm voting for "Woo Hoo!".

I'm going to do a 15-minute pale ale using MoreBeer's Marris Otter LME soon and whatever hops and yeast I have on hand. It's fun to knock out a quickie sometimes.

Yeah, I think I will try this with some APA types of beers in the fall/winter. Might do a saison like this too before that once I use up my 3787. If I can make good beer in little time without resorting to an HME, I'm all in.

FYI, this beer is quite tasty and the hop flavors do not seem totally out of place at this point in it's conditioning. I made another one I didn't post here single hopped with 1.5oz total of wai-iti (1oz bittering, rest flavor) and a long boil to get the IBUs and it's even more delicious. Wai-iti and 3787 are friends. I like wai-iti hops a lot and will probably grab some every time I order from MoreBeer. I can find a use for them in Belgians, Wheats, APAs, IPAs... lemon/lime/orange is good anywhere.

I do think the el-dorodo stone fruit/candi sweet would play better in a darker Belgian, which is why I did that 15 minute dubbel experiment with them... We will see for sure when I crack a bottle of that in September.

Drinking one of these to take a break from the Juniper beer.

At this age it's got really fine carb with a head that never falls and looks like whipped egg whites. They stick to the glass. It's more then lacing, it's coating. You can thank the wheat for that, along with the carapils that MoreBeer pils has in it and probably the huge infusion of hop oils from the el-dorado. Pretty amazing for an all extract beer. A bit over the top actually LOL. Would perhaps leave out the wheat next time, or only use it if I didn't use the el-dorado or some other high oil content / high AA hop... but then it wouldn't work as a 15 minute beer...

It lives up to it's name - like a beer mixed with some plum juice along with lemon, lime and what amounts to cherry, watermelon, berry, and orange/tangerine jolly rancher candy like flavors, and hints of pears and honeydew melons and subtle spices from the 3787. A bit of baby aspirin in there too, must be due to how the 3787 esters and the candy vibe is mixing. I don't mind it, but it's what it brings to mind. Note that it is not sweet - no sweeter then something like a pilsner - just very fruity.

I like it a lot, it's very refreshing and fun to drink - but being that it's quite fruity and in a very different way then something like citrus juice IPA, some folks might find it really weird at first, or be put off by it if they aren't into anything but grapefruit beer.

EDIT: If the idea of cherry, berry, citrus, and watermelon flavored jolly ranchers in your beer puts you off, I think perhaps stay away from the el-dorado. They are something pretty unique. I just threw the rest of the el-dorado I had into a batch of brown ale as a finishing hop. We will see how that goes LOL.