BeerBorg

This is only advanced because I mashed a bunch of Munich, boiled it, and then froze the wort like I did with my "wit juice". So I'm using pre-mashed Munich. Less spendy then buying Munich malt extract, plus I get to use the good German Munich I like a lot better then the domestic stuff. I'm going to do this often I think, mash up a bunch of stuff, freeze it and use as needed to make a bunch of shorter brew days out of one long one. Its working well for me.

So I decided to push my short boil experiments to the extreme. You can't go much lower then this. But with stupidly high AA hops that have the flavor and aroma profile that seems ideal for this, I figured why not.

This might turn out more like a saison then a dubbel because of the late hops, but Jarrylo flavors are types that belong in a Belgian, so it might not be perceived as "hoppy" so much and might seem fine. Or if it does seem hoppy, it will just be more like a hop forward saison.

Or it might turn out like waste thrown from an upper story window at innocent pedestrians. Hence the name. LOL. (but I doubt it, I'm fairly certain it will be quite tasty).

For 2.5 gallons:

0.5# German Munich, mashed
1/8oz Special B (I had it laying around, so tossed it in) steeped (it would have been mashed if I hadn't started with pre-mashed Munich wort).
3.0# MoreBeer Pils LME
0.5# Brun Fonce Casonnade Sugar (22L)

I boiled this for 10 minutes to kill bugs.

1oz Jaryloo (14.2%AA) @1. Yes @1. Threw lid on the pot. Let it boil for 1 minute. Turned off heat. Walked away for 20 minutes. IE one of my lid on hopstands to keep the brett out.

Cooled, piched 1L starter of WLP550 (same as Belgian Ardennes or Achouffe yeast).

OG 1.057
Around 11-12 SRM

Should have *plenty* of IBUs, probably more into Saison territory then Dubbel because those hops are so potent and my hopstand started at boiling temps. But I wanted to get the fruit flavors/aromas from them into this beer to play against the Ardennes yeast phenols.

This yeast flocs hard like some English strains. My starter, when spinning was like egg drop soup, and it had big blobs of yeast that went "kerplunk" as I pitched it. That's going to pull out some of the flavor/aroma too.

I don't care if it turns out more like a dubbel or a saison. If it turns out good, it made for a short brew day.

Bottled this at 1.009.

Well, Jaryloo with that short of a boil + hop stand has a good bit of the banana and orange and other fruit intact. Fermentation temps got up to 78 degrees. So the Achouffe strain was pushed more towards the fruity ester side then it's normally more balanced side. So this is more fruity then spicy.
And it tastes like a dubbel. It would take a bit longer of a boil and lower fermentation temps and more sugar I think too for it to taste more like a Saison.

At least in the sample, I can't tell what is "hop" flavor and what is "yeast" flavor, it all blends together so well. That was true of the other beers I used late Jaryloo and Belgian yeast strains in too. Jaryloo does not taste "hoppy", it just blends in.

I believe I will like this.

Cracked trub bottle. It doesn't taste like the loo. It tastes nice.

But I will go back on my impression that it tastes more like a dubbel. The carb levels have very much increased the perceived bitterness. It now seems like a Saison / Pale Ale hybrid. It's fruity, with lots of oranges and other zesty citrus (but NO grapefruit), pears and slight banana - and slightly spicy and has a noticeable pallet cleansing bitterness, more then should be there in a dubbel. All the citrus is from the hops and I can pick it out as such now. Amazing how carb opens up a beers aroma and flavor.

So my 1 minute boil experiment was not a bust. High AA hops and hot hopstand works great. We will see if the bitterness fade quickly or not, that will be the only other thing I'd wonder about. But if it fades from this level it won't become unbalanced, it will just go back to seeming more like a dubbel. Which is ok.