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Chop & Brew – Episode 34: Bad Ass Saison with Nathan Smith

We’re heading into the Bad Ass Brewery with a bad ass guest host and co-brewer – Nathan Smith! Nathan is an award-winning Bay Area homebrewer, a member of DOZE and Brewing Network homebrew clubs, and most importantly he’s a Minnesota native. During a recent trip home, we invited Nathan to take the helm of the Bad Ass Brewery alongside Bryon Adams and Chris Paynes. The result: a split-batch of saison, lessons on mash efficiency, making brew day changes on the fly, and some schooling on farmhouse ales. [Original postdate: February 27, 2015]

Related Links:
Bad Ass Saison homebrew recipe
Best Wishes Saison homebrew recipe
Chop & Brew – Episode 32: Brewing with New Hop Varieties (Nathan Smith presentation from NHC 2014)
JD Martin SoundCloud Page (Episode Music Composer)
Chop & Brew Online Superstore
Donate to Chop & Brew
Support C&B by Supporting Sponsor

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Bad Ass Saison Homebrew Recipe

Recipe for “Bad Ass Saison” as seen brewed in Chop & Brew – Episode 34: Bad Ass Saison with Nathan Smith. Thanks to Nathan for sharing this recipe with us and all of the Choppers & Brewers out there!

Brew date: 2/7/2014
For 10 gallon batch
Targets:
OG: 1.072 / FG: 1.008 / IBU: 40 / ABV: 8.4%

Malt
21.00 lbs. Castle Pilsener (Belgium)
1.00 lb. Weyermann Acidulated Malt (Germany)

Hops (pellets)
Amount Name Form Alpha IBU Boil Time
———————————————————————–
1.00 oz. Motueka Pellet 7.30 17.3 75 min.
3.00 oz. Motueka Pellet 7.30 24.7 30 min.
4.00 oz. Riwaka Pellet 6.00 0 1 min.

1 minute hop addition is hop back

Yeast
Carboy 1 – Wyeast 3724 Saison (Dupont)
Carboy 2 – Wyeast 3711 French Saison (Thuriez)

Mash Schedule
Qts Water Per Lbs Grain: 1.30
Saccharification Rest Temp : 147 Time: 60
Mash-out Rest Temp : 158 Time: 30
Sparge Temp : 168 Time: 45

Notes
—–
Pre-boil OG: 14 Plato / 1.057
Target post-boil OG: 17.5 Plato / 1.072
(Assuming 15% boil-off)

1 whirlfloc tablet
2 tabs servomyces, or 2 tsp Wyeast nutrient

5.5g gypsum added to the mash to add approximately 60 ppm calcium.
2.5g gypsum added to the boil

Wort split between 2 carboys
Target pitching temp: 68F.
Raise or allow to free rise up to 72F by 3 days.
Hold at 72-75F from days 3-10.
Left behind in the hands of Bryon Adams at the Bad Ass Brewery for fermentation and packaging.

Hop Geek info:
————-

Riwaka
http://www.nzhops.co.nz/varieties/riwaka.html
A triploid aroma type bred during the development of New Zealand hops “hops with a difference” programme. Motueka (formerly B Saaz) also came out of this plant-breeding strategy through crossing “Old Line” Saazer with specially developed New Zealand breeding selections. Released by HortResearch Riwaka Hop Research Centre in 1997.
Selection:
The Riwaka is a real standout during selection especially when “rubbing up” the freshly kilned cones for aroma scores. Its powerful grapefruit “citrus” characters are literally breathtaking. This variety is typically seen to have higher then average oil, almost double that of its Saazer parent.
Brewer’s notes:

If you want to say “hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new-world styles of Pale Ale and regional Pilseners. A cult hero that is established in the New Zealand craft beer culture.

“A bold hop that makes a statement”

Maturity Early season
Yield Low to Medium
Growth Habit Columnar frame
Cone Structure Cylindrical, open, loose cones
Disease Resistance Not defined as New Zealand is hop disease free
Storage Stability Good
Technical data:

HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0 ºC)
Alpha Acids 4.5 – 6.5 %
Beta Acids 4.0 – 5.0%
Cohumulone 29.0 36 % of Alpha Acids% of Alpha Acids
Total Oil 0.8 ml oil per 100 gram cone weight
Concentration 1.5 mls oil per 100 gram cone weight
Myrcene 68 %
Humulene 9.0 %
Caryophyllene 4.0 %
Farnasene 1.0 %
Citrus-Piney Fraction 5.9 %
Floral Estery Fraction 2.8 % (Linalool %)
Xanthohumol 0.3 %
Other 6.7 %

Motueka
http://www.nzhops.co.nz/varieties/motueka.html
Breeding:

A triploid aroma type developed by New Zealand’s HortResearch. This hop was bred by crossing a New Zealand breeding selection (2/3) with Saazer parentage (1/3). First selected by a notable Belgian brewery lead to this variety being called Belgian Saaz and later shortened to “B” Saaz so as not confuse country of origin.
Selection:

First impressions are a very lively and lifted lemon and lime followed by a background of tropical fruit. This variety displays similarities to its Saazer parent through its levels of Farnesene typically around the 12 % mark however the higher alpha also makes this hop more desirable in dual purpose applications. It imparts a balanced bitterness as well as a desirable new world “noble” type aroma.
Brewer’s notes:

An excellent hop in many applications from first kettle additions through to late gift. This hop offers a unique aroma and flavour making it suitable for producing bigger more traditional style Lagers, especially Bohemian Pilsener. Excellent when employed in multiple additions from a single hop bill and sits well on the palate to balance speciality malt sweetness. An excellent variety for Belgian Ales and gives a real edge to Cask Bitter.

A “Noble” Prize Winner

Alpha Acids 6.5 – 7.5 %
Beta Acids 5.0 – 5.5 %
Cohumulone 29.0 % of Alpha Acids
Total Oil 0.8 ml oil per 100 gram cone weight
Concentration 107 uL Oil/gram Alpha
Myrcene 47.7 %
Humulene 3.6 %
Caryophyllene 2.0 %
Farnasene 12.2 %
Citrus-Piney Fraction 18.3 %
Floral Estery Fraction 4.0 % (Linalool 1.6 %)
Xanthohumol 0.4 %
Other 10.4 %

C&B 33 - BDSA Tasting Notes.Still004

Chop & Brew – Episode 33: Belgian Dark Strong Ales Part 2

Chip, Dawson and Don O. meet up for basement tasting notes on four different variations on the theme of Belgian Dark Strong Ale – 10 gallons split four ways and experimented upon during secondary fermentation. Among topics and techniques discussed are fermentation, fruit-based candi syrups, black tea infusion, buggy oak sticks, and the unique (and somewhat rare) yeast strain Wyeast 3822 Belgian Dark Strong Ale. [Original postdate: January 4, 2015]

Related Links:
Chop & Brew – Episode 12: Belgian Dark Strong Ales – Original brew day episode.
Dawson’s 2011 Belgian Dark Strong Ale Homebrew Recipe
Dawson’s 2013 Belgian Dark Strong Ale Homebrew Recipe
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