I’ve been brewing a good amount this summer, enough that I’ve actually managed to fall behind by a few batches, so I’m going to catch up here with two new styles. I have a lot of beer currently fermenting in the basement, at room temperature (between 70 and 80 degrees), including a pale Sour Ale (Fantome Brett + Al’s Bug Farm chips), and the “Breuckelen” Flanders Red Ale (Al B’s Roselare Blend + Abbey Yeast), which I am planning on racking and splitting up soon, after some fruit additions to part of each batch. Both are tasting nice now, so we’ll see what happens.
Inspired by the lack of Three Floyd’s Gumballhead that has been plaguing me this summer, I decided to brew my own version, which came in at almost double the ABV% and double the bitterness. I was playing around with the name “Gumballfaced” because you can get quite “faced” off of a few pints, but I digress. I looked all around to see what people had for clones on this beer and most people were aiming for something sessionable. I wanted something strong but drinkable, so I amped up what is actually a pretty obvious recipe, but an ingenious one that I will be basing beers off of for a long time. It’s generally accepted that Gumballhead is a 100% Amarillo beer, so I went with that. Amarillo turns out to be awesome for bitering, flavor, and aroma, and so I think I’ll be buying some in bulk. I’ve been drinking and sharing this beer and the general agreement seems to be that it’s pretty awesome, which makes me happy. It’s intensely fruity because of the dry hopping and generous late hop additions, and smooth due to the wheat and caramel malts. I might bump the Caravienne up to a pound next time, especially because it comes in 1 pound bags. This was the first time I put the fermented in my serving refrigerator with the temp. control so I could keep the yeast under control, and the results were fantastic – a very clean fermentation.
Recipe For 6 Gallons:
8# German Wheat Malt
6# US 2-Row Malt
12oz Caravienne
1# Dextrose
All Amarillo: 1oz @ 60, 1oz @ 30, 1oz @ 15, 1oz @ 5, 1oz @ 0.
Mashed at 152 for 60 minutes, 60 minute boil, fermented at 66 degrees for 1 week, then racked to keg and dry-hopped with 3 ounces of Amarillo for 1 week at 65 degrees. Force carbonated in 5 gallon keg.
Stinky and I wanted to squeeze in a brew day together so we decided to brew another batch of Black Saison, similar to what he had brewed last year around this time. The recipe is kind of all over the place, literally, so I’ll just post some pictures here. When I can figure out what the hell we put in this beer, I’ll post it here.
Mashing The Black Saison
Boiling the Black Saison
Juniper, Fresh Cascade Hops, and Coriander Seeds
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