Hibiscus Berliner Weisse – Tasting Notes

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After having a good rummage about in Evernote, I found some tasting notes that I didn’t ever get around to getting out on the blog.

Remember this?  https://yeastismybitch.com/2016/10/18/inadvertent-lambic-berliner-weisse-mini-mash/

Well, it actually all ended up coming out rather well…

As you can see from the pictures, the colour of this beer was more akin to Cherryade than anything else, and due to it’s appearance probably shouldn’t be served in anything other than a dainty wine glass.  I think it looks bloody magnificent, but I would, wouldn’t I?

Let’s get this out there right now: this is about as close to a proper Berliner Weisse as you can get, in fact it’s probably one of the most “to-style” beers that I’ve ever brewed.   I’m wildly over-happy with how this one came out.

I say “as close to a Berliner as you can get…” I mean, OK, so just for a laugh I did re-hydrate some 30g of dried Hibiscus flowers in 100ml or so of boiling water and distributed that during bottling – but other than that it’s a Berliner alright…

It’s SOUR and mightily so, but the softness of the lactic acid means that it’s an enjoyable sour and not chrome-strippingly acidic.  There’s also a mild wheaty graininess to it, too.

And, well – let’s be honest about it – there’s LEMONS.  I mean loads of them – but nicely.  Somewhere there’s also faint malt-sweetness, but mostly it’s refreshingly tart…and that’s just how I wanted it.

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The carbonation is spot on and the mouthfeel is smooth and velvety…this means that there’s a lively frothy head, which – rather gratifyingly – does seem to last for a while…

The aftertaste is clean and there’s a very enjoyable dryness which fades to leave rhubarb, tart apple and sherbet echoes.

Hah.  I absolutely completely and utterly nailed this style.  Thus I rule hard; and in doing so, take my leave of you until my next post…

Golden Summer Shower Ale (IVPA)

Miss me?  I mean, did you miss me?

Don’t worry if you didn’t.  I’ve been off of brewing for so long now it’s embarrassing, so I don’t expect any teary welcome backs or anything.

So.  It’s nearly summer, and what could be nicer than a lovely refreshing summer ale – something that’ll glide across the taste buds, slake a parched throat or re-hydrate a tried work-worn body?  Yeah, that’d be really nice…if only I wasn’t such an efficient brewer.

5.2% – that’s what Beer Engine reckoned it’d be; 1052 OG or thereabouts for my 5 and a bit kilos of grain.

Well, I got 1061 and if that US ale yeast does it’s job and wrestles the lot down to 1009, we’ll be looking at 6.7% or so ABV.

I planned on dry-hopping with some more Styrians (Bobek) but it might end up getting a dose of centennial as well, plus the rind of two or more pink grapefruit.  Anyone for another (hastily invented) beer style?  IVPA – India Very Pale Ale?

Yeah, suck it up craft breweries, I can make those moves too…

IVPA

Notice the deceptively simple grain bill?  That’s because I needed to ease myself back in gently and that little bit of wheat malt is only to work up a bit of head protein and interest in the mouthfeel.

The mash was simplicity itself:

  • Dough-in 38C,
  • Sacch Rest: 67C for 80 Minutes
  • Mash Out: 76C for 10 Minutes

I sparged with 2 litres of hand hot water – mainly because I’d already mashed out and to be honest sparging a Braumeister malt tube with 82C (or whatever) water?  Life’s too short…

Heaven only knows how this one will shape-up, especially as it’s fermenting in the shed in my new fridge-based-fermentation chamber.  We’re currently at a reasonably steady 17-18c so I have hopes that it’ll be as clean as a whistle.

…and of course, when I want to clear the finished beer, I’ll drop the temperature down to 5 or so degrees.  That’s how we roll in these temperature-controlling times.

I’ll let you know how it goes.

Next up: probably a rendition of Ommegang Hennepin Saison – especially now I’m able to ramp up a temps to 25c…  Cha-ching.