Monday, February 26, 2018

Adventus Vytas, Weizenbock

Beer Name:Adventus Vytas
Yeast Used:Munich Classic, Danstar
By The Numbers of this Style:Weizenbock
Style Cat.Low-HighAdventus Vytas
Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.
Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.
Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.
Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.
Overall Impressions:
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.
Commercial Examples
Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus
Style Comparison
Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.
I like this beer a lot. Lite banana aroma, medium body, low bitterness and super easy drinking with low ABV. This is a beer one could drink all night! Pretty easy brewday, started ~8:30pm with strike water. Finished about 1:30am with the cleanup. Used 2 110V elements, with low boil-off. The wort tasted very good- collected ~6gal. This is a really good and easy drinking beer! This is a keeper. I have received very possitive reviews on this beer, including "You should open a brewery"!

Wednesday, July 19, 2017

Red Wizard Shot the Food! Best Bitter

My Best Bitter is done!  Now to move it to the Keg!

Brew Name:Red Wizard Shot the FoodSRM:12.3
Brew Style:Best BitterCatagory:11B
Last Update:7/1/2017 at 9:16:02Target Temp:67.0º F
Phase:On-TapAttn Range:73-77

1.043 SG1.012 SG4.472.1%4.07

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.
Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.
Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.
Overall Impressions:
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples
Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young’s Special
Style Comparison
More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
By The Numbers of this Style:Best Bitter
Style Cat.Low-HighThis Beer

Been awhile since I had done a 90 min mash and 90 min boil so my brewday was much longer than expected. Overall things went well and hit my numbers dead-on! Windsor yeast was FAST-FAST-FAST and done fermenting in 2 days! Not violent so no blow-off tube needed.