|Halvtreds aka Batch 50
The day after Thanksgiving I set up my system early in the morning (6:30) and set to working brewing my 50th beer. It was coded named Batch 50 for so long that when it came time to write this post I knew it by nothing else so in a last ditch effort to not call it Batch 50 I translated fifty into Danish and got the name Halvtreds. I think Halvtreds is a pretty suiting name for a red colored beer.
When I set out to craft a recipe for my 50th batch of beer I had a few critria for myself:
- It should have the ability to be aged
- It could be an ale or a lager but should be brewed with the house yeast (WLP007 for Ales and WLP840 for Lagers)
- The hops used should be northwest hops
- It should include ingredients that are indicative to me
|I made a 3 pint starter with
some amber DME
I decided along the way that Halvtreds should be a mile stone in another way and decided to make it my first full on sour beer. I've been playing with funk in BeanyTink Farmstead Ale, SNB can be CynicAle and DG' Peach Farm but had yet to venture into anything over the top sour.
Venturing back to my list of criterion here's how Halvtreds fits the bill.
- A 6.8 sour will not only take over a year to develop but should last well beyond
- I decided to make it a lager and pitched a lager starter made with second pitch of WLP840
- Cascade for the bittering plus some Citra and Cascade for flavor with an ounce of Columbus at knockout.
- It's a partial mash that incorporated some of my favorite malts (Victory and Carared) and a lb of Rice extract a la Scott's BIG IPL. The grain bill itself is almost identical by percentages to StarRaptor
A few things I learned while researching sours that I figure I would pass on; 1) IBUs are keep light for a reason, too much above 20 IBUs will hamper the bugs as hops are a preservative. 2) Some styles of sours are initially brewed clean then soured with bugs after primary while others are given an overnight souring mash at 120 degrees. For Halvtreds I kept the IBUs minimal (20.5) and scheduled a clean lager fermentation.
|Transferring to the fermentor
For the bugs I'm going to try to get my hands one of the sour strains from East Coast Yeast. I missed the last round while out shopping over the weekend but with a month or more of clean fermentation I have time to try again. Worst case I'll pitch a White Labs sour blend with some bottle dregs.
Brewday itself was pretty smooth, I had to go into work at 4:00 AM then hit up some Black Friday sales so I was able to get an early start.
I mashed high at 156 because I wanted to give the bugs some extra food to chew on. I initially missed my mash temperature so I drained some of the liquid and heated it up in a small pot allowing me to nail the 156 temp I was looking for. I'd been trying to shorten my mash time to 20-30 minutes but for this round I set it initially at 40 so I could keg up Scott's BIG IPL w/ Citra. It took me a little longer and by the time I heated my sparge water the mash ended up being around 55 minutes. Oh well next time.