Friday, December 23, 2011

Sésquac Imperial Stout

A huge bold RIS fermented with Wyeast 3711, French Saison. I brewed this with Great Divides Yeti RIS in mind. On a recent visit there I was able to try many of the variations of Yeti that they have produced. I most enjoyed the Belgian Yeti and decided to try and produce something similar.

This beer was brewed late September, so I suspect it is no where near its flavor peak. Still even this early on it is an incredible stout.

Grains & Adjuncts (10 Gallons)
29.00 lbs79.45 %
Pale Malt (2 Row) Bel60 mins1.037
1.50 lbs4.11 %
Caramel/Crystal Malt -120L60 mins1.033
1.50 lbs4.11 %
Chocolate Malt60 mins1.034
1.50 lbs4.11 %
Black (Patent) Malt60 mins1.025
1.00 lbs2.74 %
Roasted Barley60 mins1.025
1.00 lbs2.74 %
Rye, Flaked60 mins1.036
1.00 lbs2.74 %
Wheat, Flaked60 mins1.035
NameTimeAA %
2.50 ozs33.64
Chinook60 mins11.90
2.50 ozs25.86
Chinook30 mins11.90
1.00 ozs6.68
Chinook15 mins11.90
AmountNameLaboratory / ID
9.00 pkgFrench SaisonWyeast Labs 3711

Mash at 150

Sunday, December 11, 2011

M.I.C. Jaggery English Barley Wine

Yesterday we brewed up an English style Barley Wine. This is the richest and strongest of all the English style ales. This style should be a showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. 

In addition to some well modified english style malt, we pulled out the jaggery sugar to help with the complex flavors.  The jaggery we used are small blocks of sweetness made from concentrated sugarcane juice without the separation of the molasses and crystals. Unfortunaly it is not the seasonal type of  jaggery which is made from palm sugar. However it is still a fairly unique sugar type that we thought tasted a bit like southern style pralines.

Jaggery sugar

From the BJCP guidelines

Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.

Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive.

Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention.


Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging).

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh .

Recipe Specifications
Batch Size: 10.00 gal     
Boil Size: 14.00 gal
Estimated OG: 1.096 SG (actual 1.098)
Estimated Color: 20.7 SRM
Estimated IBU: 52.23 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Mash temp: 153

Amount        Item                                       
28.00 lb      Gambrinus Pale ESB malt
1.50 lb        Crisp Crystal 60                           
1.50 lb        Dingmanns Special B                    
2.00 lb        Jaggary Sugar                     
8.00 oz       Williamette [4.9%]  (90 min)                 Hops         52.23 IBU     
1 Pkgs        Nottingham slurry

Massivly Intoxicating Cervisia
Barley Wine