Herbs/Spices

Hermine

Rather than go back and try to recollect a bunch of details from a previous project/brew, I thought it would be better suited to make my first post on a current project, where all the details are fresh in my mind.
Hermine is a Belgian-inspired Witbier. My initial intent was to try a new yeast (Wyeast 3463 Forbidden Fruit), but soon I decided that I wanted to start playing with ginger in some of my brews. Then, not long after, I thought it might be interesting to add some juniper with the ginger. For whatever reason, I always want to brew with juniper, though I rarely do, so here was a chance to incorporate some into a beer.
The Plan : 
Brew a total of 5.5 gals of a base witbier (recipe below). Pitch my starter of the Forbidden Fruit, and implore my fermentation regime (69 F for 24 hrs, increase to 72 F for 24 hrs, and then increase to 75 F for remainder of fermentation). After a two week primary, three gallons will be racked into a secondary fermenter, on top of 0.5oz Crystallized Ginger, 0.5 Juniper Berries, and 0.5oz Bitter Orange Peel.  The rest of the volume from primary will be bottled at this point (for a control and get a true sense of the yeast, which I have not yet used). The volume being aged with ginger, juniper and orange peel, will sit for approx 2-3 weeks more before being bottled.
Recipe Specifications
--------------------------

Batch Size (fermenter): 5.50 gal   

Estimated OG: 1.040 SG
Estimated Color: 3.5 SRM
Estimated IBU: 15.4 IBUs
Brewhouse Efficiency: 70.00 %

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3 lbs                 Wheat, Torrified (1.7 SRM)               Grain         1        37.5 %        
3 lbs                 White Wheat Malt (2.4 SRM)               Grain         2        37.5 %        
8.0 oz                Oats, Flaked (Briess) (1.4 SRM)          Grain         3        6.3 %         
1.00 oz               Sonnet [3.80 %] - First Wort 60.0 min    Hop           4        15.4 IBUs     
1 lbs 8.0 oz          Candi Syrup, Golden (5.0 SRM)            Extract       5        18.8 %        
1.0 pkg               Forbidden Fruit (Wyeast Labs #3463) [124 Yeast         6        -             
0.50 oz               Ginger      (Secondary 7.0 days)         Herb          7        -             
0.50 oz               Juniper Berries (Secondary 7.0 days)     Herb          8        -             
0.50 oz               Orange Peel, Bitter (Secondary 7.0 days) Spice         9        -  

Created with BeerSmith 2 - http://www.beersmith.com

Brewed Feb 19, 2014 -
Step Mash Schedule
Protein Rest at 121 F for 30 min.
Infusion of 7 qts water at 210 F to bring Sacchrification rest to 158 F, held for 45 min. 

OG - 1.043 - 
Pitched starter of Wyeast 3463 (Starter from wyeast smack pack). 
Fermentation started within a few hours at 69 F. 
After 24 hours, temperature increased to 72 F 
After 48 hours, temperature increased to 75 F


March 6, 2014
Gravity down to 1.010                                                                                                                                                                                                                 Racked 2.75 gal into secondary fermenter with 0.5 oz Crystallized ginger, 0.5 oz Bitter Orange Peel, and 0.5 oz 
crushed Juniper berries. Remaining ~2.5 gallons were bottled with 3.0 oz dextrose for approx 3.0 vols CO2. Tasting sample: Yeast produces a rather astounding array of black pepper spiciness and a sharp tart character. I think I am really going to enjoy this yeast for the foreseeable future.  
P1020327

Will report back in a few weeks with tasting notes from the bottled portion, and an update on the portion in secondary.
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