Showing posts with label dissolution dubbel. Show all posts
Showing posts with label dissolution dubbel. Show all posts

Wednesday, May 25, 2011

Decanting Dissolution Dubbel


As I mentioned on Monday, I spent Saturday up in Fredericksburg bottling the first beer produced by the Broederschap Brouwerij project. A quick recap about the beer, basically we brewed a straight down the line Belgian Dubbel, which we called Dissolution Dubbel. If you are interested in the recipe, you can see it here. On the day we brewed 10 gallons, which were then kegged and carbonated over a couple of weeks, and so Saturday was all about drinking the beer, bottling up a case each for Eric and myself to take home, and preparing some bottles for upcoming competitions, including the Dominion Cup on August 13th.


James took the picture above when he transferred the beer from primary to kegs, and over than being clearer and having a good inch of foamy white head, that's a good representation of the beer. As for the beer itself, well, the nose is a melange of ripe bananas, general fruitiness and a firm herbal and grassy hoppiness, with a hint of lemon which I am putting down to the Saaz. Tastewise it was bready and sweet fruit, like raisins, with a long, long, dry finish. Considering it boasts 7.5% abv, the alcohol was nicely integrated and just a touch warming. Overall then we were very happy with the way this beer turned out, and I am looking forward to taking some down to the next meeting of my local homebrew club, not to mention drinking plenty at home.

The label at the top of this post was drawn by a friend of James' and is rather apt in many ways, but if you look carefully at the three monks leaving the monastery, they are all carrying beer. I guess the next thing to do is start planning the next beer for the ongoing Broederschap Brouwerij!

Wednesday, April 13, 2011

The Broederschap Project

It started with an idea. Craft breweries seem to love their collaboration beers, so why not get a few homebrewers together to do likewise? Then the idea morphed into, why not get a few homebrewers that also blog together, and how about doing it with guys I only get to see from time to time and whose company I very much enjoy? Thus I sent an email to James from A Homebrew Log and Eric from Relentless Thirst with a very simple question - would you be interested in designing and brewing a collaborative beer?

Both responded that they thought it was a great idea, and so a mammoth chain of emails developed (I have to say that using Gmail kept that nicely together as an easy to follow thread). In the course of the emails we decided to brew up in Fredericksburg, on James' brewhouse in the picture.


We decided fairly early on that we would brew a Dubbel, and so we all did our research and created recipes from which to design the final project. The only Belgian beer I had brewing before was a witbier, so I went off and bought Stan Hieronymous' book "Brew Like a Monk" (minor aside, while reading the book I kept getting this idea that to brew like a monk, get someone else to do the actual brewing). Eventually we ended up with the following recipe:
  • 18.25 lb Pilsner (2 Row) Bel
  • 1.00 lb Aromatic Malt
  • 1.00 lb Biscuit Malt
  • 1.00 lb Special B Malt
  • 0.50 lb Wheat Malt, Bel
  • 0.25 lb Caramunich Malt
  • 1.00 oz Styrian Goldings [4.60 %] (120 min) (First Wort Hop)
  • 1.00 oz Styrian Goldings [4.60 %] (90 min)
  • 0.50 oz Saaz [3.50 %] (90 min)
  • 1.00 oz Saaz [2.60 %] (35 min)
  • 0.50 oz Saaz [3.50 %] (10 min)
  • 2.00 lb Sugar, Table (Sucrose)
  • 1.50 lb Amber Invert Syrup (35.0 SRM)
  • 2 Pkgs Belgian Abbey II (Wyeast Labs #1762)
This was to be my first all grain mash, and I had assumed that the grain would be crushed in advance - we got our supplies from Northern Brewer, and I always get stuff crushed in advance. However, James has his own mill, which is an adapted flour mill replete with grinding stones.


Eventually we had 22lbs of crushed grain ready to mash.


60 minutes later we had the first runnings in the kettle, and while sparging the grains, we added our first hop addition, an ounce of Styrian Goldings. When we were designing the recipe, we decided that we wanted to be as classic and authentic as possible. The combination of Styrian Goldings and Saaz kept cropping up in our research so that was something of a no-brainer.


Rather than just chucking hops into the kettle, James has a hop bag that hangs into the kettle. Given that we were using leaf hops for some of the additions, it was inevitable that a few bits got into the boil itself.


During the brewing process we took the opportunity to crack into some homebrew, Eric and I had bought some bits and pieces, as well as a growler of the Brew Ridge Trail Collaboration India Black Ale. Eric brought a coffee porter which was delicious, and James had his converted chest freezer laden with goodies. On tap at the time were his version of the 1933 Barclay Perkins Milk Stout, a Warrior single hopped American Brown Ale and an American Wheat Ale hopped with Cascade and Amarillo (I think). All three were very impressive, as was his Pilsner which was bottled, but the highlight for me was the wheat ale, which combined the best elements of a hefeweizen with the best of an American Pale Ale - so drinkable, hugely refreshing and just down right gorgeous.


We ended up boiling the wort for 2 hours rather than the planned 90 minutes so we could get to our target volume of 10.75 gallons, and so we added a few more hops at the end of the boil just to add a touch of aroma. As part of our aim to be authentic, we included a healthy dose of sugar to the boil, both plain table sugar and the remnants of James' invert syrup that he made for the International Homebrew Project.


When all was said and done, we had 10.75 gallons of 1.068 (16.6° Plato) wort, into which we pitched a healthy yeast starter that James had prepared a few days in advance, and put the fermenting vessel in the fridge to do its magic.


The name for this beer is Dissolution Dubbel. The inspiration for the name was that Virginia was originally named for Queen Elizabeth I, aka The Virgin Queen, her father was Henry VIII and it was during his reign that England became a, kind of, Protestant country and in order to pay his bills, the King dissolved the monasteries and sold most of the property to his friends and supporters.

We decided that as we had such a good time planning and brewing Dissolution Dubbel, that we would make this kind of project a regular occurence, perhaps a few times a year, and so another of the names suggested for the beer itself became the name of our new project, Broederschap is Dutch for "brotherhood".


A fantastic day was had, top company, excellent beer and the prospect of more excellent beer in top company, what more could you ask for?

Beyond January

Dry January is over, but my beer fast continues. Well, it continues until Friday. As a general rule I only drink at the weekend, thus my win...

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