Homebrew Tasting: Best Bitter West Yorkshire Vs. Fullers

This was one of my first 10 gal batches where I split it into 2 - 5 gal batches and it won't be the last because there is a lot to learn from doing this.

Brew Session detailed here

The differences are quite amazing and I greatly preferred the Fuller's batch over the West Yorkshire yeast (at least for this malt bill). See below for my tasting notes on each.

Fuller's (WLP002)

West Yorkshire (WY1469)

I think the main difference is that the Fuller's yeast kept more residual sweetness. That alone helped to make the malt flavors stand out more. I still need to work on the hop flavor and aroma for these beers, because these were both malt forward beers. I think my big process change for them next year will be to use whole flower hops for my flavor and aroma additions. And I'll keep the Fuller's yeast and compare another English strain in next year's split batch.

Dreg Series: Hoilday Party Oud Bruin 2011

In keeping with tradition, Ashley and I hosted our yearly Holiday Party. Which for me is a great excuse to bring out beers that I have been saving. Plus my friends' interest in craft beer has grown and they are always excited to bring a special beer to share.

And this year we had a full house and a great selection of beer. It was a good thing that I made a triple batch of my soft pretzels (they have become my specialty, along with homemade mustard (post to come)). Ashley also made sure to bake plenty of sweets to soak up the booze we drank.

This year I reserved the wort a little differently than last year's batch and it seemed to work very well. I racked off a gallon of my 2011 Oud Bruin wort just after I turned the flame off into a pre-heated/sanitized glass gallon growler. I put the lid on loosly and cooled the wort in a water bath in the sink. Once the wort was down to room temperature, I tightened the screw cap. Then the growler was kept in the fridge until the party. Right before the party I poured the wort from the growler into a 1 gal jug and aerated. Throughout the party we dumped the dregs from different commercial beers.

And it looks like we are going to have a good collection of different organisms:

Allagash Confluence 2011

• Belgian Sacc yeast strain and Brett strain - I already have had good experience from 2009 Allagash Confluence dregs

Trader Joes 2011 Vintage Ale brewed by Unibroue

• Belgian Sacc yeast strain

De Ranke XX Bitter

• Adds Belgian Sacc yeast strain and Brett (maybe)

The Bruery Batch 50 G.F.A.R (my favorite beer of the night)

• Adds a huge array of bugs (apparently ECY04 BRETT blend #1) from Al Buck from East Coast yeast

The Bruery Oude Tart

• Adds Lacto, Pedio and Brett

The Bruery Faster, Bigger, Better, Bolder (Gradually, Quietly, Steadily)

• Adds Sake Yeast

 

Sour Beer: Oud Bruin 2011

I made a good amount of changes to the recipe this year because I really wasn't happy with last year's Oud Bruin. (It needs some blending; I bottled half as is and the other half will be blended with an upcoming Oatmeal Stout). Here are the main changes I made from last year:

• Pump up the Malt Profile - I swapped out all the Pilsner Malt for Munich Malt (When doing my research for these beers I found it backwards that historically Flanders Reds use Munich/Vienna Base Malt and Oud Bruins use Pilsner Base Malt. Because when I read the guidelines and compare commercial styles the Malt Backbone is supposed to be more dominant in Oud Bruins. If anyone has some insight here, I'd like to hear it.)
• Substitute the Flaked Corn for Flaked Wheat (unfortunately brew shop only had Wheat Malt). My idea was to still keep the extra starch (a food source during the long aging period) from the flaked grain, but have a bit higher protein content to help with mouthfeel.
• Increased the Brown Malt - I am really enjoying the flavor from this malt, think perfectly toasted bread. (Go chew on some at the brew store)
• Raised the Mash temp up to 158. I really want this beer to finish with a touch of sweetness. We'll see if this happens.
• Adjusted my water to be much softer (San Diego has pretty hard water)

I made quite a few changes so I imagine this beer will be considerably different than last years. I pitched the wort right on the yeast cake from last batch. I did add some fresh English Ale yeast to help fermentation get started. I would have preferred a Belgian yeast strain, but I had the West Yorkshire yeast fresh. Next year, I'll make sure to get a starter going of some Belgian yeast because the extra spicy phenols I think really help the finished beer. If this beer turns out like I expect, I think I may blend some with my annual Dubbel to help boost the Belgian phenolics.

Recipe: Oud Bruin 2011

O.G.-1.063  F.G.-TBD   IBU-17

SRM-22   ABV-6.5-7.5%%   Batch - 6 gal

Grain Bill (70% Efficiency):

10 lb Munich  Malt (68%)

2 lb  Flaked Wheat (14%)

1 lb Aromatic Malt (7%)

1 lb Brown Malt (7%) 

12 oz Special B (5%) 

Hops:

.5 oz Horizon 9.1%, pellet, 90 min 17 IBU

  

Yeast:

2nd year yeast cake of White Labs WLP655 Sour Mix I

Brew Day:

Brewed: 11/27/11

Water:

50/50 San Diego Alvarado Tap Water / Distilled Water

Mash Details:

H2O/Grain Ratio: 1 qt/lb

Mash Volume: 3.5 gal

Sacc Rest. Temp/Time: 158F @ 60min

Strike Temp: 178F

Sparge Volume: 8 gal

Sparge Temp/Time: 170F

Boil Details:

Boil Volume: 7.5 gal

Boil Time: 90min

Post Boil Volume: 6 gal

Ferment Details:

O.G.: 1.063

Ferment Temp: 68-70F (Iced Water Bath)

01.05.12 Update

1.012 - This is actually much lower than I was expecting. I may need to mash even higher, I may not be measuring my mash temperature very well. And the color is still too light. I will need to go even darker next year.

Aroma - very fruity - pineapple and pears with some sourness

Taste - pretty bland - a touch of fruit, some astringency, and mild alcohol flavors