Last night, and probably much against my better judgement, I decided to get another mid-week mini-mash on.
I find the mini-mash style of brewing (see here: https://yeastismybitch.com/2015/10/30/first-steps-in-all-grain-brewing-the-mini-mash/) particularly satisfying as it means I can try things out without sacrificing 23L of wort and several hours of work; plus of course, it’s a doddle to clear up.
The mini mash also helps me to prove to myself that I’ve still got the moves and can hit my targets as an all-grain brewer, especially as my bigger brews are mostly done in the partially automated Braumeister…
So, a Flanders red, eh? It’s a style that I dearly love: you know, solid and malty with a good sour tang and a delightful acetic acid/vinegar edge. If it helps at all, try to think of balsamic vinegar…that sort of theme. Is that better?
The malt bill for this recipe was (very loosely) based on recipes for Rodenbach/Duchesse de Borgogne clones that I’d seen on the web – albeit with substitutions based on what I had kicking about in the grain box:
The mashing happened at between 66 and 67C as I was busy with other things whilst it did it’s bit on the stove-top. I’m not a stickler for maintaining temperature too closely when it’s such a small batch, and north of 66C and south of 70C was my mash temperature window. That range should also provide a slightly less fermentable wort for any Brettanomyces present to get chewing on.
All went off OK, but I did taste the wort towards the end – and that one gram of Magnum in the recipe seems to have imparted a little more bitterness than I cared for, so let’s hope that it doesn’t upset the Lactobacillus too much (Lacto doesn’t generally flourish when there’s too much hop bitterness, hence only 8IBUs in this recipe…I’m hopeful that L. Plantarum is a bit more hop tolerant than others I’ve heard about)
And yes, a 45 minute boil! Whatever next! And with Pilsenser malt too! Aren’t you worried about a DMS bomb and lack of hop isomerization, Jon?!
Umm, no. Bitterness, is bitterness as far as I’m concerned, and in all my brews so far I’ve never come across DMS yet; Although, If I get it this time I’m prepared to eat my words…but, to be on the safe side, I did boil the wort rather violently…
Yeast-wise, as this was a tiny 1 gallon batch, I wasn’t going to jizz away seven or so quid on the traditional Flanders “Rosealare” yeast ‘n’ bacteria culture – instead relying on the yeast and Lactobacillus and god-knows-what that came out of the fermenter that had my (puzzlingly, well-fermented) Berliner Weisse in.
I just did a standard yeast wash procedure (https://yeastismybitch.com/2015/06/01/washing-and-re-using-yeast-for-fun-and-profit/) on the gunk left after bottling the Berliner – and stuffed the washings in the fridge; oh yeah, and I also threw in some bottle dregs from a Lindemans Cuvee Rene that I polished off last week, too.
This delightul yeasty soup should contain Lactobacillus Plantarum, an unknown but plucky brewers/wild yeast of some sort and assorted other yeasts, Lacto cultures and Brettanomyces strains from the Cuvee Rene sediment.
The fun thing about all this is that I’ve no clue how long this will take to get going, ferment right out, drop in acidity and then eventually drop bright and clear.
I’ll post updates.
PS: 8am yesterday morning and the airlock was starting to bubble, so that’s a good sign.