I love working with adjuncts. I think finding the different qualities fruits, vegetables and obscure grains can bring to your beer is amazing. The only issue with that is some of those malts or other little fellas can up the protein in my mash. Possibly leading to off flavors or bad conversion.
That’s when I need to take a little more time to enjoy some more homebrew and go with a protein rest. A protein rest helps to breakdown proteins into smaller proteins and amino acids, plus it’ll let you get at more of those starch strains letting your saccharification have more potential for a good efficiency.
While it does add to the brew day, it’s going to also add to the quality of your final product. Along with making you an amazing homebrewer that makes you the envy of the species… well at the very least be able to drink tasty beers.
I use a lot of adjuncts in my brewing and there are a ton of ways one can go about adding fruit to their brew. I don’t like to mess with extracts and I don’t really like the way juices work in beer. However adding a little juice to your beer till you get the flavor you want is a good way to test how much you may need to add without spoiling a whole batch. You just want to be sure to use something that doesn’t have added sugars because it will completely through you off.
There are all sorts of considerations when talking about what to do with different fruits but if you’re just looking to get started I have a few recommendations for you.
- Use whole fruits. A lot of the flavors you want from the fruits are in the skin.
- Freeze your fruit first. Freezing burst a lot of the cell walls in the fruit allowing access to more sugars. Whether you’re putting it in the boil or in the fermentor it’s just going to benefit from this. A
- Prepackaged puree/concentrated is just fine. Just don’t get any with added sugars or preservatives.
- If you’re going to add it during fermentation do it in the secondary. The beer environment at this point is a low pH, less oxygen and has alcohol. Which is not a very good environment for other bacteria and yeasts to grow in.
- Don’t squeeze your bags. If you’ve put your juice mush into a muslin bag or similar, just lift and let it drain when you take it out. Squeezing will impart more bitterness than you want to get out of fruit.
- Compliment with hop profiles. I find there are a lot of similarities in hop profiles and fruits. Finding hops that compliment your fruits really help the flavor come across. But don’t overdo your hops!
After a couple of weeks of kicking around some recipe ideas with Chris and finding the best time to brew we finally were able to collaborate on a new batch of beer. I got to brew into the wee hours of the night with Chris on his 2 bbl system to create Navidad Voyage. A recipe I based on a story that compliments some of the fare you’d find on their menu.
The story behind the beer is based on the third voyage of theSanta Maria, which we all know as the first ship in Columbus’ fleet to land in this great country now dubbed the U-S-of-A. Basically Columbus was not happy that he never really got to explore the West Indies like he had intended and wanted to take a crew down there to check it out. Well it just so happened by the time they got there it was Christmas Eve. And like a bunch of good Americans they decided to celebrate by breaking open the ale barrels.
As the crew started to celebrate more and more they were getting past the ability to steer the ship. So the duties passed off to the lower and lower crew mates until eventually the ship was being guided through the sea by the cabin boy. Not being very experienced at steering a ship he ended up running it into some rocks and damaging it beyond repair. The crew woke up to found they had crashed on Haiti and not being able to salvage the boat they decided to strip the timbers and turn it into a fort. He dubbed it La Navidad. And there it lives to this day. The boat that started it all crashed by a bunch of beer drinkers sitting on an island in the Caribbean.
Using this story we came up with a recipe for a standard English Bitter that they would most likely have on board. But decided to add some local flare with some Guava and All Spice. And being that we had so much fruit in the recipe we decide some salt would be a good addition to bring out the sweetness. Knowing that salt is a tricky substance to work with in beer this seemed like a prime opportunity to play around with it.
The beer is chugging along right now and we’re hoping to have it on tap end of the month. But if you’re not busy anyway why not stop by 508 for any of the other delicious brews on tap and come meet Charlie Papazian Oct 28 while you’re at it! If you can’t catch him at 508 head over to his book signing at Bitter & Esters Oct 29.
Chris has an amazing brewing system that he retrofitted in the restaurant basement. Not originally being thought of as a location to brew beer it’s amazing what one can do with a little creative energy. Just like any NYC homebrewer this system is something that’s unique and you wont find similar builds listed on r/homebrewing. I was super excited and lucky to brew on this set up even the cleaning didn’t seem like a chore! Thank you Chris for giving me the opportunity!
The more and more I brew the better and better I try to get at my efficiency. The first couple of batches I was plugging away into brewing calculators and getting amazing potential gravities from my recipes. The only problem was every calculator I was using was thinking I was getting 80% efficiency. As I failed to hit the ABV I wanted I read more and more on honing in on your brew setups efficiency.
One thing to check out is the °Lintner or Diastatic Power of your grain bill. Lintner and Diastatic power both translate to the ability of your malts to convert starch into sweet-sweet sugar (maltose!). They need a minimum of 35 °Lintner to properly convert your starches.
This is where you need to make sure you check the Diastatic Power of your TOTAL grain bill. If you’re using some type of malt that has less than 35 °Lintner then it’s affecting the overall total of your Diastatic Power. If you’re getting poor efficiency on some brews vs others this could be a big reason why. This is why there are so many typical base malts. They contain the Diastatic Power you need to convert your starches to sugar.
It’s also another reason why barley is so heavily used in beers. It’s just got what it takes to get things going. I recently mashed some Malted Millet from CMC all by it’s lonesome. While I did get some conversion out of it the amount of sugar I got for 5 pounds of grain was only 1.017. HARDLY FERMENTABLE! I guess that’s why there is Sorghum syrup.
ME! I couldn’t have been more excited for this event and the fact that I took home first place was amazing. I’m still shocked! I huge shout out to Bitter & Esters for putting on the event with the help of Robert and Xavier who were the catalyst for procuring the amazing location Covenhoven. And another huge shout out to Singlecut and Brian Dwyer for taking the time to collaborate with me as well as letting me brew on their pilot system. FIRST TIME WEARING BREWER BOOTS!
The event was a lot of fun. All the homebrewers turned out with great interpretations of beers for their partner breweries. I had my own favorites as well but I’m still glad I was able to take the win. Next up going to brew at 508 with Chris Cuzme on his 2 bbl system in the basement of a Manhattan Restaurant. Couldn’t imagine a better prize!
I recently created a beer that included cayenne pepper in the mix. I used about 1.5 ounces for my 5 gallon batch and I was pleasantly surprised with the outcome. It didn’t leave the traditional sting on my mouth most oils from other peppers do when I have them in beer.
It may be because I used the powdered version. I did supply some nice heat to the beer but was only present after you had a complete swig of the beer. It was a nice compliment to the sweet flavors coming across in the beer and definitely gave me more hope for future explorations with peppers in my recipes.
I added it at flame out which was plenty of time of it to build into the wort without overpowering everything. What surprised me most is how apparent it was when I tasted the wort, then almost completely gone right before the cold crash. By the final tasting though it was right about where I wanted it to be.
Photo: Pink Sherbet Photography
I have a converted 10 gallon igloo cooler for my mash tun and I have tried preheating vs higher strike water temperatures to maintain a consistent mash temperature several times.
With all the times I’ve tried this in my set up it seems that preheating the tun is the way to go. It may seem small if the temperature only varies in a few degrees but those few degrees have screwed up my efficiencies on several batches.
All I do to heat mine up is heat about a gallon of water to 200°F and toss it in the tun and let it sit for about 20 mins with the lid on. I don’t heat it to the boiling point as to reduce wear and tear on my cooler, the boiling temp is a bit too high for it and can potentially warp it.
This works well for me anyway since I’m waiting for the other 6 or so gallons of water to hit the right temperature I’m looking for.