Two Rivers Brew­ing Com­pany Brewn­niver­sary III Bar­rel-aged Wild Tripel

Craft Beer & Brewing Magazine - - Tradition & Today -

ALL-GRAIN

Batch Size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.083 FG: 1.006 IBUS: 36 ABV: 10.3%

MALT/GRAIN BILL

11 lb (4.9 kg) Ger­man Pil­sner malt 1.5 lb (680 g) Vienna malt 4 oz (113 g) Carafoam

HOPS/AD­DI­TIONS SCHED­ULE

0.6 oz (17 g) Nugget [15% AA] at

60 min­utes 2 oz (57 g) Hull Melon at whirlpool 2 lb (907 g) or­ange-blos­som honey at

whirlpool 1.25 oz (35 g) medium toast Amer­i­can

oak cubes soaked in te­quila, in sec­ondary

YEAST

White Labs WLP400 (Bel­gian Wit Ale Yeast) or Wyeast 3944 (Bel­gian Wit­bier) East Coast Yeast ECY 34 (Dirty Dozen Blend) or any mix of your fa­vorite Brett strains

DI­REC­TIONS

Mill the grains and mix with 4 gal­lons (15.1 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 151°F (66°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.3 gal­lons (12.4 l) of wa­ter and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 90 min­utes, fol­low­ing the hops and ad­di­tions sched­ule.

Af­ter the boil, add the late hops and honey and whirlpool for 15 min­utes (en­sure that the honey has fully dis­solved). Then, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 65°F (18°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the clean yeast.

Fer­ment at 66°F (19°C) for 5 days, then let the tem­per­a­ture rise to 72°F (22°C) un­til pri­mary fer­men­ta­tion is com­plete. Trans­fer into a sec­ondary fer­men­tor and add Brett mix and oak cubes, along with part of the oak-soak­ing te­quila. Let the beer rest un­til a no­tice­able funk de­vel­ops, then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 3 vol­umes.

TIPS FOR SUC­CESS

GABF gold medal–win­ner and Two Rivers’ Head Brewer Josh Bushey rec­om­mends us­ing less oak and te­quila than you think will be nec­es­sary. The recipe here gives you a mod­est start. “You can al­ways add more later,” he notes. Their third an­niver­sary beer (upon which this recipe is based) fea­tured mod­er­ate oak tan­nins, light agave/te­quila fla­vor, and good com­ple­men­tary trop­i­cal-fruit es­ters and funk from the Brett. My home­brew club, the Stoney Creek Home­brew­ers, coin­ci­den­tally pro­duced a sim­i­lar te­quila bar­rel–aged tripel at around the same time, and I can con­cur that the style is very re­cep­tive to the added bar­rel fla­vors!

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