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While I focus on beer and sour ales especially (Lambics, Flemish Reds, Berliner Weisse, as well as my own creations), I also touch on many other fermented beverages and foods including sourdough bread, charcuterie, sake, wine, mead, not to mention cooking in general."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/-\/All-Grain?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/search\/label\/All-Grain"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/-\/All-Grain\/-\/All-Grain?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"232"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-7023538697271572325"},"published":{"$t":"2019-01-23T19:26:00.000-05:00"},"updated":{"$t":"2019-01-24T07:31:27.774-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brett\/Sour"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Foraged Staghorn Sumac Beer"},"content":{"type":"html","$t":"My homebrewing frequency has taken a nosedive recently (\u003Ca href=\"https:\/\/sapwoodcellars.com\/\"\u003Esurprise\u003C\/a\u003E), but I still try to find time to brew a weird batch when I can. In August, when Scott and I drove to pick-up our first hop order in western Maryland, I noticed that Staghorn Sumac was in full bloom along I-270 . I’d read about flavoring beer with it in \u003Ci\u003E\u003Ca href=\"https:\/\/amzn.to\/2WdsQzo\"\u003EThe Homebrewer’s Almanac\u003C\/a\u003E\u003C\/i\u003E, but never actually tasted a beer brewed with it. Sumac is tart and fruity, traditionally used in a tart lemonade-like beverage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s1600\/Staghorn+Sumac.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Staghorn Sumac \u0026quot;Berries\u0026quot;\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s640\/Staghorn+Sumac.jpg\" title=\"Staghorn Sumac \u0026quot;Berries\u0026quot;\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI pulled over and harvested about a pound. The range I’d read was 1-5 lbs per 5 gallon batch. Without a beer ready for them, I took the clusters of dusty berries off of the central twig, vacuum sealed them, and froze. That was enough of an excuse to brew a batch of Berliner weisse (fermented with US-05 and Omega Lacto Blend - similar otherwise to \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2014\/09\/lemon-berliner-weisse-recipe.html\"\u003Ethis recipe\u003C\/a\u003E). After primary fermentation I racked 1 gallon onto the resulting .75 lbs of sumac, and another onto .5 oz of dried \u003Ca href=\"https:\/\/www.penzeys.com\/catalog\/product.aspx?catalog=24\u0026amp;product=1171\"\u003ETurkish sumac from Penzeys\u003C\/a\u003E\u0026nbsp;for a month. Obviously if the dried version is just as good, it certainly would be easier!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicOwXxG0Ogyucb0CDAP1sxtRIO3EuAh-o4OsneRaSDZdkn-wpbgV7wVqga-ptfTpJa4ZGTAgyrhxr_fHnz9iDoQnnCYc0nq5yLJbH8juOGF5BaOiEH5h-UWK_U7oWv3J7ZO3CDyU1j8vE\/s1600\/Picking+Sumac.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Me, harvesting sumac\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicOwXxG0Ogyucb0CDAP1sxtRIO3EuAh-o4OsneRaSDZdkn-wpbgV7wVqga-ptfTpJa4ZGTAgyrhxr_fHnz9iDoQnnCYc0nq5yLJbH8juOGF5BaOiEH5h-UWK_U7oWv3J7ZO3CDyU1j8vE\/s640\/Picking+Sumac.jpg\" title=\"Me, harvesting sumac\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cb\u003EDried Turkish Sumac Berliner\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell\u003C\/b\u003E – Aroma is light, doughy-grain, lightly citrus and roasted pear. An odd note of cinnamon as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance\u003C\/b\u003E – Clear pale yellow. It’s almost so pale that yellow isn’t the right word, it looks washed out, faded. Retention isn’t great, but the tight, white head sticks around for much longer than the other half of the batch. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste\u003C\/b\u003E – Bright acid without being obnoxious. The finish has an odd fall-spice note as in the nose that I suspect is from the sumac. Dry without being a desert.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel\u003C\/b\u003E – Classic Berliner, light and spritzy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – The not-entirely-pleasant musty-herbal flavor the dried sumac provided when the beer was young seems to have mostly faded to a light spiciness. I’m not sure I’d even pick it out if I didn’t know it was in there.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – Maybe a different\/fresher source of dried sumac would provide a better flavor and aroma?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EStaghorn Sumac Berliner\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell\u003C\/b\u003E – Aroma has the generic fruitiness of Hawaiian Punch, or Hi-C, but with an herbal hint of a Ricola cough drop. I don’t get any of the base beer, at this elevated rate it is all sumac. Certainly in the same sort of flavor-family as hibiscus. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance\u003C\/b\u003E – To go along with the aroma, it has the color of Hawaiian Punch. Similar head retention too…\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste\u003C\/b\u003E – The same fruit flavor from the nose, but more pronounced cherry candy. It’s a really fun flavor, that doesn’t stray into cloying. Acidity is snappy, sort of Vitamin-C, quick and punchy. No sweetness, finally breaks the comparison to \"fruit\" beverages. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel\u003C\/b\u003E – Light, medium+ carbonation, but not excessively thin or harsh.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – Staghorn sumac is a foraged ingredient that has a real chance for broader appeal. The flavor is fun, quenching, and somewhat familiar. The color certainly doesn’t hurt either. With how much it took, a mild base beer like this makes the most sense.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – I was sort of hoping this one wouldn’t be delicious so that I didn’t have to source a couple hundred pounds to put into a beer next summer. Likely could drop down closer to .5 lbs\/gallon for a more balanced beer, but it is delicious as is!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir3Vx6qS_qlfEaqe7jVyKGM0f7hvF0hTBkyxWYdJke40Po6XJ91Zuq_GgWVayF0Ii6OUUg4EgKC9SKD22dzl0NTUZFvtiiwopgHQNXcs9pED_5gP4vRgvgvvl3pgsX3T_5Bxd4auyA8qc\/s1600\/Sumac+Beers.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir3Vx6qS_qlfEaqe7jVyKGM0f7hvF0hTBkyxWYdJke40Po6XJ91Zuq_GgWVayF0Ii6OUUg4EgKC9SKD22dzl0NTUZFvtiiwopgHQNXcs9pED_5gP4vRgvgvvl3pgsX3T_5Bxd4auyA8qc\/s640\/Sumac+Beers.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI’m hopeful I can get this formula approved by the TTB for Sapwood, as there are already a few commercial beers from the likes Sumac Sour from \u003Ca href=\"http:\/\/www.fourquartersbrewing.com\/beers\/\"\u003EFour Quarters\u003C\/a\u003E, Backroads from \u003Ca href=\"http:\/\/www.suarezfamilybrewery.com\/\"\u003ESuarez Family\u003C\/a\u003E, and of course several sours and saisons from \u003Ca href=\"https:\/\/www.scratchbeer.com\/\"\u003EScratch\u003C\/a\u003E. That said, it seems like they are clamping down as I had both \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/12\/fermented-acorn-sour-brown.html\"\u003Eacorns\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/01\/fresh-juniper-saison-with-el-dorado.html\"\u003EEastern Red Cedar\u003C\/a\u003E rejected already. I’ve had several brewers tell me that the step isn’t necessary unless you are getting label approval (not true) or that it is better to ask forgiveness than permission…\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll be making the trip down to Asheville, NC March 22-23 for another round of \u003Ca href=\"https:\/\/byo.com\/byo-boot-camps\/asheville-byo-boot-camp-overview\/\"\u003EBYO Boot Camps\u003C\/a\u003E! As usual I'll be talking about Wood\/Barrels one day and Sour Beers the other. I said it before, but this really is looking like the last one of these for me given how much time running a brewery takes!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/7023538697271572325\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/7023538697271572325","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7023538697271572325"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7023538697271572325"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2019\/01\/foraged-staghorn-sumac-beer.html","title":"Foraged Staghorn Sumac Beer"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s72-c\/Staghorn+Sumac.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-5331724801669052892"},"published":{"$t":"2018-12-10T06:57:00.000-05:00"},"updated":{"$t":"2018-12-10T08:26:12.844-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brett\/Sour"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Fermented Acorn - Sour Brown"},"content":{"type":"html","$t":"The first week of October, DC posted a notice on our front door informing us that an arborist deemed the oak tree in our front yard hazardous. Up until that moment, it would have been illegal to cut down as a \"heritage\" tree (over 100\" in circumference). They gave us 10 days to apply for a permit and have it removed. The tree had obviously been on the down-slope for the last 10 years, but this summer a large swath had gone brown mid-August and the rest in late-September.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was sad to see the tree go, but glad I got to brew a beer with acorns foraged from it before it went!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s1600\/Oak+Tree.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Oak tree removal\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s640\/Oak+Tree.jpg\" title=\"Oak tree removal\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nLast fall, inspired as usual by \u003Ci\u003E\u003Ca href=\"https:\/\/amzn.to\/2rr0NOu\"\u003EThe Homebrewer's Almanac\u003C\/a\u003E\u003C\/i\u003E, I collected acorns over a few afternoons. While fresh acorns are loaded with tannins, fermented they are said to take on a wonderful aromatics reminiscent of bourbon, Madeira, and plums. The various parts of any plant usually contain shared compounds (and flavors). It has become fashionable to cook with the \"garbage\" parts of plants (and animals) usually thrown away. While it takes more effort to prepare collard green stems or pork feet, it can be well worth it. While oak wood is used to age thousands of beers, its acorns, leaves, and bark are not nearly as popular.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI inspected each acorn to remove any that were cracked, or otherwise marred. I briefly rinsed them, and then arranged in a single layer on a shallow baking dish in the basement to allow them to dry.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj22AwgJf0ZktIZaYQflDuPBvq7BZLNQtgDc_KTKjSxLn0y9S0IbpcEdiYsF_BKkbYaCnRJIoD79zSwFx6Oq020ve4u_VGZr4-emUMhNvbEorfcNIr8NdYLPlnGxG8T2s_hLM8probG7l0\/s1600\/Acorns+Before+Fermentation.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorns before sorting and drying\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj22AwgJf0ZktIZaYQflDuPBvq7BZLNQtgDc_KTKjSxLn0y9S0IbpcEdiYsF_BKkbYaCnRJIoD79zSwFx6Oq020ve4u_VGZr4-emUMhNvbEorfcNIr8NdYLPlnGxG8T2s_hLM8probG7l0\/s640\/Acorns+Before+Fermentation.JPG\" title=\"Acorns before sorting and drying\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nApparently my inspection wasn't thorough enough as I missed several small blemishes (example below) that indicated an acorn weevil had laid an egg inside.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9WuUTOJNjz5rrShYJpTTXDJYkYnmLnAKyxfQfOsOXjnnmYwHXjIIG4iGuX6TFrXO1_NxTTN3tYbX13X02UTCBf5WteCeSbI7VScIbwUpPJZRrf1VwZzqyUEx8JdBBHPqC2KDNc9201kA\/s1600\/Acorn+Weevil+Larva+Bore.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorn Weevil hole\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9WuUTOJNjz5rrShYJpTTXDJYkYnmLnAKyxfQfOsOXjnnmYwHXjIIG4iGuX6TFrXO1_NxTTN3tYbX13X02UTCBf5WteCeSbI7VScIbwUpPJZRrf1VwZzqyUEx8JdBBHPqC2KDNc9201kA\/s640\/Acorn+Weevil+Larva+Bore.JPG\" title=\"Acorn Weevil hole\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nA week later, after discarding those where a larva bored out, I moved the acorns to five lightly sealed pint mason jars. I didn't add water, microbes, or anything else.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4SSMgIS5y-8Tej0lR3gN5uKAeDNkAQW_S6CveaA5NIcjmDiyYqmGOV9EPROvoJoJlUfpcN5166NKtQDB174nJTfk21Nd1B5kY4vHiZwgAAwlzKo88Y_Zm31nu2HSg_tecm3BcpuljlE8\/s1600\/Acorn+Jars.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Fermenting acorns in mason jars\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4SSMgIS5y-8Tej0lR3gN5uKAeDNkAQW_S6CveaA5NIcjmDiyYqmGOV9EPROvoJoJlUfpcN5166NKtQDB174nJTfk21Nd1B5kY4vHiZwgAAwlzKo88Y_Zm31nu2HSg_tecm3BcpuljlE8\/s640\/Acorn+Jars.jpg\" title=\"Fermenting acorns in mason jars\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nOver the next nine months in my 65F basement the acorns slowly fermented on their own. First producing carbon dioxide and the pleasant aroma of ethanol. Then slowly a more complex aromatics of apricot, chocolate, and bourbon. Exactly which microbes are responsible is a mystery to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I visited Scratch Brewing last November (on my drive from St. Louis to Indianapolis for the BYO Boot Camp... \u003Ca href=\"https:\/\/byo.com\/byo-boot-camps\/\"\u003Enext one is March in Asheville\u003C\/a\u003E) I had the chance to assist Marika on a batch at Scratch, and see their jars of fermenting acorns. Luckily for them, Aaron told me weevils haven't been an issue!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhppP41_NTAIyekvtkHfWzTlE4n6wDvQFWGpmHNfDzu06AIj6M9WOZ7piOLjKcixVJUSsuICu9YZmrgGrrBf7jG9PiCcZ2zFLrzVX2T9HiXx1n7vxtLc_28kPeSLcf4XkW9GCcxV65zwPA\/s1600\/Acorns+at+Scratch.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorns fermenting at Scratch Brewing\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhppP41_NTAIyekvtkHfWzTlE4n6wDvQFWGpmHNfDzu06AIj6M9WOZ7piOLjKcixVJUSsuICu9YZmrgGrrBf7jG9PiCcZ2zFLrzVX2T9HiXx1n7vxtLc_28kPeSLcf4XkW9GCcxV65zwPA\/s640\/Acorns+at+Scratch.jpg\" title=\"Acorns fermenting at Scratch Brewing\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nBy the following summer, my acorns were smelling like a combination of whiskey distillery, apricot orchard, and old library. While their exteriors were unchanged, the interior transformed from beige to leathery brown. Non-enzymatic browning, that is to say the Maillard reaction may be at work as with black garlic? While these processes are accelerated at high temperature, they still happen when cooler.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI thought an oud bruin-ish base would provide a solid foundation for those darker flavors. I added flaked rye for body and fermented with East Coast Yeast Oud Brune (which contains no Brett, only Sacch and Lacto). ECY Flemish Ale is still hard at work on the other half of the batch. Once the Oud Bruin was finished, I added a tube screen with one cup of the cracked (with a hammer) acorns. After a few weeks I added another cup to increase the flavor contribution.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiecRgTm8D6sT_z_F__avadAUvVjQcUm6OfH37jgsue-rW2PCYoECib5sr7Hpd9Lx4O3ALCHoXJLvjOhyMtsbyOt8du_CHN0jKlodfcydemwD-Q0Ws-2pvu6oXIcR2UM5GhIVobL8VitHk\/s1600\/Fermented+Acorns.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cracked acorns\" border=\"0\" data-original-height=\"1562\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiecRgTm8D6sT_z_F__avadAUvVjQcUm6OfH37jgsue-rW2PCYoECib5sr7Hpd9Lx4O3ALCHoXJLvjOhyMtsbyOt8du_CHN0jKlodfcydemwD-Q0Ws-2pvu6oXIcR2UM5GhIVobL8VitHk\/s640\/Fermented+Acorns.JPG\" title=\"Cracked acorns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI'm hoping to use the remaining fermented acorns in a small batch at Sapwood Cellars, but the TTB isn't going along with my plans... yet. They've directed me to contact the FDA. It's amazing how many weird chemicals are approved, when a food that people have eaten for thousands of years is not.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERequiem for an Oak\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003ESmell \u003C\/b\u003E– Even at the higher rate the acorn character doesn’t leap out of the glass. It does have a richer, more woody-fruity aroma than any other quick sour I’ve brewed. I get some of that old book smell mingling with the Munich maltiness. There is also a brighter stonefruit aroma that prevents it from being too heavy. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Pretty amber-brown color. Mild haze. Retention of the tan head is OK especially for a sour beer, although nothing remarkable. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– Firm lactic acid, snappy without being overwhelming. The fermented acorns add leathery and fruity depth to the flavor without stepping all over the malt. I’m pretty happy with this as a lower alcohol oud bruin. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– The flaked rye really helped considering this is a low alcohol sour beer. Doesn’t taste thin or watery. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – For such a unique beer, it is pleasant to drink. The flavors meld nicely and the acorns help to simulate in a way the effect of barrel aging and Brettanomyces.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – I’d probably go even more aggressive with the acorn-rate, really to show them off. The beer could be bigger, but more malt might obscure the acorns even more. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDXQPmTdsGjcRsRdm9S8Y8sv-b4HiS1Y4V1rVgqb6mRefaP7U1fOB6ZZURfkCbzPVVp3sg7Z45URM4QPpBobsL1rEQ9S-VsCcFriv1TxUGHcYbVJFIT0hmnvn3HfAukNOykAp-4GCkkxA\/s1600\/Acorn+Oud+Bruin.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Finished acorn oud bruin\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDXQPmTdsGjcRsRdm9S8Y8sv-b4HiS1Y4V1rVgqb6mRefaP7U1fOB6ZZURfkCbzPVVp3sg7Z45URM4QPpBobsL1rEQ9S-VsCcFriv1TxUGHcYbVJFIT0hmnvn3HfAukNOykAp-4GCkkxA\/s640\/Acorn+Oud+Bruin.JPG\" title=\"Finished acorn oud bruin\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cb\u003ERecipe\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatch Size: 11.00 gal \u003Cbr \/\u003E\nSRM: 18.0\u003Cbr \/\u003E\nIBU: 2.0\u003Cbr \/\u003E\nOG: 1.046\u003Cbr \/\u003E\nFG: 1.010\u003Cbr \/\u003E\nABV: 4.7%\u003Cbr \/\u003E\nFinal pH: 3.43\u003Cbr \/\u003E\nBrewhouse Efficiency: 72%     \u003Cbr \/\u003E\nBoil Time: 90 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n60.4% - 16.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/briess-pilsen-malt.html?a_aid=MadFermentation\"\u003EBriess Pilsen Malt\u003C\/a\u003E\u003Cbr \/\u003E\n22.6% - 6.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/weyermann-german-munich-malt.html?a_aid=MadFermentation\"\u003EWeyermann Munich I\u003C\/a\u003E\u003Cbr \/\u003E\n11.3% - 3.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/flaked-rye.html?a_aid=MadFermentation\"\u003EFlaked Rye\u003C\/a\u003E\u003Cbr \/\u003E\n3.8% - 1.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/castle-special-malt.html\"\u003ECastle Special B\u003C\/a\u003E\u003Cbr \/\u003E\n1.9% - 0.50 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/weyermann-carafa-special-ii-malt.html?a_aid=MadFermentation\"\u003EWeyermann Carafa Special II\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In        - 45 min @ 157F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1.25 oz - 8 Year Old \u003Ca href=\"https:\/\/www.morebeer.com\/products\/willamette-hops-cone.html?a_aid=MadFermentation\"\u003EWillamette\u003C\/a\u003E (Whole Cone, 1.00 % AA) @ 85 minutes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n--------\u003Cbr \/\u003E\n11 g\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/products\/calcium-chloride-1-lb.html?a_aid=MadFermentation\"\u003ECalcium Chloride\u003C\/a\u003E\u0026nbsp;@ Mash\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n110\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n50\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n15\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n10\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n90\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/products\/whirlfloc-tablets.html?a_aid=MadFermentation\"\u003EWhirlfloc Tablet\u003C\/a\u003E\u0026nbsp;@ 5 mins\u003Cbr \/\u003E\n2 Cup Fermented Acorns @ Fermenter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.love2brew.com\/East-Coast-Yeast-Flemish-Ale-ECY02-p\/lyec02.htm?Click=748\"\u003EEast Coast Yeast Flemish Ale\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.love2brew.com\/East-Coast-Yeast-Oud-Brun-ECY23-p\/lyec23.htm?Click=748\"\u003EEast Coast Yeast Oud Brune\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n9\/29\/17 Harvested five pints of acorns from the White Oak in my front yard. Allowed to dry open in the basement.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n10\/6\/17 4 larvae of an acorn weevil hatched. Tossed any acorns with exit holes, and tried to identify all of those with small entry holes to toss. Moved remaining acorns to one-pint mason jars, attached lids, and returned to the barrel room for fermentation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrewed 7\/9\/18\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7\/29\/18 Added 1 cup of acorns (split and in a mesh tube with marbles) to the Oud Bruin half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/18\/18 Added another cup of acorns, loose, as the flavor wasn't there yet. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/28\/18 Racked Flemish half to secondary in glass.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/9\/18 Kegged acorn half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.love2brew.com\/?Click=748\"\u003ELove2Brew\u003C\/a\u003E!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/5331724801669052892\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/5331724801669052892","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/5331724801669052892"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/5331724801669052892"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/12\/fermented-acorn-sour-brown.html","title":"Fermented Acorn - Sour Brown"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s72-c\/Oak+Tree.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-8279501657274360696"},"published":{"$t":"2018-10-03T06:51:00.003-04:00"},"updated":{"$t":"2020-02-16T11:14:03.235-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"NEIPA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sapwood Cellars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Rings of Light - Hazy Pale Ale"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhusHKtrXueTrU-ov3Kn88rSA-6QlscN-wXILXowwpKhALe0YiDsFmNiR4-7ecWr92I_kEnMXC7COmfc4fzlAAXoU27kpWsBTGGyGNo81uCsQzjCzpQWDUIiZxs37nqUxFNBcuCmnNyC2k\/s1600\/Rings+Run-off.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cleared by the final runnings.\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhusHKtrXueTrU-ov3Kn88rSA-6QlscN-wXILXowwpKhALe0YiDsFmNiR4-7ecWr92I_kEnMXC7COmfc4fzlAAXoU27kpWsBTGGyGNo81uCsQzjCzpQWDUIiZxs37nqUxFNBcuCmnNyC2k\/s400\/Rings+Run-off.jpg\" title=\"Cleared by the final runnings.\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nMy homebrewing-rate has slowed dramatically the last couple months, not coincidentally we brewed our first batch at the brewery around that time (\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=2OqwC2FWJv4\"\u003EHouse Saison\u0026nbsp;brew day\u003C\/a\u003E). Part of that is brewing 10 bbls about twice a week, the rest is how much time I spend at the brewery doing other stuff. My plan for The Mad Fermentationist is to keep up the same style of post, with recipes and tasting notes for occasional \u003Ca href=\"http:\/\/sapwoodcellars.com\/\"\u003ESapwood Cellars\u003C\/a\u003E beers. I'll still document homebrew batches when I can, mostly test batches or experiments with impractically weird ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first beer I wanted to cover is my favorite of the initial four clean batches, Rings of Light. For those interested the name, is a subtle\u0026nbsp;\u003Ci\u003EThe\u0026nbsp;Fellowship of the Rings\u003C\/i\u003E\u0026nbsp;reference: \"They watched the pale rings of light round his lanterns as they dwindled into the foggy night.\" It is exactly the sort of beer I love drinking, moderate alcohol (4.8% ABV), but with a huge hop flavor and aroma and a surprisingly luscious mouthfeel. Luckily \u003Ca href=\"https:\/\/untappd.com\/b\/sapwood-cellars-rings-of-light\/2830528\"\u003EUntappd reviews\u003C\/a\u003E have been pretty positive, and it is our tasting room's top seller so far!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou'll likely recognize most of the elements of the recipe as things Scott and I have been doing for years. Golden Naked Oats, Chit malt, Boddington's yeast (RVA Manchester), moderate-high chloride and sulfate, less expensive hops in the boil (Cascade and Columbus), and Citra dry-hopping. We added mid-late fermentation additions to several of our other batches, but this one was soft-crashed to 58F before dry hopping so we could harvest the yeast for re-pitching into an IPA (Cheater Hops) and DIPA (Uncontrollable Laughter).\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaWLAwu0SFKhmxTlugRU8-rJ-rfrlM6xklhSQLDZ9WJEbXu3gQ49NFmgyLevPXtqTqaHCTiVSSysdE3zYZ8TvM4HWt4BUH7p1hsSTcGU8Wf2n_y-_Mdd2Y4BHzf7-tZL3KS6hWAnvwBIc\/s1600\/Dry+Hopping+Rings.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scott dry hopping Rings of Light.\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaWLAwu0SFKhmxTlugRU8-rJ-rfrlM6xklhSQLDZ9WJEbXu3gQ49NFmgyLevPXtqTqaHCTiVSSysdE3zYZ8TvM4HWt4BUH7p1hsSTcGU8Wf2n_y-_Mdd2Y4BHzf7-tZL3KS6hWAnvwBIc\/s640\/Dry+Hopping+Rings.jpg\" title=\"Scott dry hopping Rings of Light.\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nThe process tweaks have mostly been to account for the differences related to the physics of working at scale. For example, usually I'd add a small dose of hops at 15 minutes to up the bitterness, but in this case the extended contact after flame-out makes that unnecessary (between whirlpool, settling, and run-off near-boiling wort is in contact with hops for more than a hour). In fact, we added one barrel of cold water at flame-out to lower the whirlpool temperature to reduce isomerization. Beersmith 3 includes the capability to specify the average temperature of the wort during the whirlpool, still the estimate seems to be wildly higher than the perceived bitterness. I wonder if the hops settling, mixing with the proteins in the trub-cone slows the isomerization rate?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt has taken a little time to dial in our Forgeworks brew house. We achieved slightly lower efficiency and attenuation on this batch than expected for example. We've made a few mistakes and miscalculations along the way, but given neither of us had brewed frequently at a commercial scale I'm happy to report that things have been relatively smooth. Our biggest issues have been with the durability of the equipment itself. For example the rakes in the mash tun detached from the motor twice, and our burner shorted after a boil-over. What is taking the most effort to optimize is our cleaning and sanitation regimen.\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjThdAvVUwKenrZqT7r7yzRktG1Q3CxV7XlA120JVRdsb2xNDiif-STM2znMusYMxNwVsP9zI5TGLNjbnrpw-MuIj1zWGI5EhuJgQ2SinztRX0Jwn8_S8hiQNnXBAygcJcTUDxp9KlyHk4\/s1600\/Kegging+Rings.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Kegging pale ale.\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjThdAvVUwKenrZqT7r7yzRktG1Q3CxV7XlA120JVRdsb2xNDiif-STM2znMusYMxNwVsP9zI5TGLNjbnrpw-MuIj1zWGI5EhuJgQ2SinztRX0Jwn8_S8hiQNnXBAygcJcTUDxp9KlyHk4\/s640\/Kegging+Rings.jpg\" title=\"Kegging pale ale.\" width=\"640\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nThanks to everyone who came out to our grand opening last weekend! I didn't expect as many fans of the blog to drive from an hour or more away to try the beers and say hello. Either Scott or I will be there most of the time we're open, so let us know! Happy to show you around and talk brewing. For those further away, I'm also running the brewery's \u003Ca href=\"https:\/\/twitter.com\/SapwoodCellars\"\u003ETwitter\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.facebook.com\/sapwoodcellars\/\"\u003EFacebook\u003C\/a\u003E accounts for now (Scott took \u003Ca href=\"https:\/\/www.instagram.com\/sapwoodcellars\/\"\u003EInstagram\u003C\/a\u003E because I couldn't figure it out).\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgGLjmVMtmHZACfkEZ7BtZ14rTyiA7-BjeGkhekVlkwHJGTQMg18UxPfaYjaW7ha21xr7ngaGmWgKo9gPYuTg0EhaYhjTXDs0HDOea4hVg9FsMSLzJuFGd8uVKssZOUPvJflSRaTToZvw\/s1600\/Rings+of+Light.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rings of Light in the tasting room.\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgGLjmVMtmHZACfkEZ7BtZ14rTyiA7-BjeGkhekVlkwHJGTQMg18UxPfaYjaW7ha21xr7ngaGmWgKo9gPYuTg0EhaYhjTXDs0HDOea4hVg9FsMSLzJuFGd8uVKssZOUPvJflSRaTToZvw\/s640\/Rings+of+Light.JPG\" title=\"Rings of Light in the tasting room.\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERings of Light\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003ESmell \u003C\/b\u003E– Pleasantly mango-melon hop aroma. As it approaches room temperature I get a slightly toasty-vanilla-richness thanks to the yeast playing off the Golden Naked Oats. Otherwise a pretty clean\/fresh aroma.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Pleasantly hazy yellow, glowing in the right lighting. I guess we did an adequate job avoiding oxygen pickup during transfers and kegging as it hasn’t darkened! We certainly pulled some hop matter into the bright tank, but it mostly settled out and stayed behind when we kegged, as I don’t see any particulate in the pour. Head is really thick, but could have better retention.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– I really love the flavor on this, really saturated with juicy hops. Similar to the aroma, the tropical flavors from the Citra dominate the Cascade and Columbus. We were surprised how hop-forward it was even before dry hopping (perhaps thanks to the deep kettle slowing the evaporation of the oils?). Bitterness is pleasant, but restrained. Well below the estimated 70+ IBUs, more like 40-50 to my palate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– Full bodied, especially for a\u0026nbsp; sub-5% beer. That is thanks to the oats, and low attenuation (which allowed for more malt for the given alcohol). As usually the substantial texture of the head from the chit malt really enhances the perception of creaminess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – Glad this beer ended up as an early-fall release. It is a little full for a quenching summer pale ale, but it is perfect for temperate weather. The hops are well balanced, and provide enough interest to demand each additional sip. The malt mostly stays hidden, while providing adequate support.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – We’ve already got a new batch of this fermenting with the same grist and kettle-hops, although given the tweaks (higher original gravity and different yeast: Lallemand New England and S-04) it may receive a different name.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERecipe\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatch Size: 315.00 gal \u003Cbr \/\u003E\nSRM: 4.9\u003Cbr \/\u003E\nIBU: 73.7\u003Cbr \/\u003E\nOG: 1.052\u003Cbr \/\u003E\nFG: 1.018\u003Cbr \/\u003E\nABV: 4.8%\u003Cbr \/\u003E\nFinal pH: 4.54\u003Cbr \/\u003E\nBrewhouse Efficiency: 68%     \u003Cbr \/\u003E\nBoil Time: 60 Mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n75% - 495 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/rahr-2row-malt.html?a_aid=MadFermentation\"\u003ERahr 2-Row Brewer's Malt\u003C\/a\u003E\u003Cbr \/\u003E\n16.7% - 110 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/simpsons-golden-naked-oats-malt.html?a_aid=MadFermentation\"\u003ESimpsons Golden Naked Oats\u003C\/a\u003E\u003Cbr \/\u003E\n8.3% - 55 lbs \u003Ca href=\"http:\/\/mdhb.com\/product_info.php?products_id=460\"\u003EBest Chit Malt\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In           - 60 min @ 153F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n11 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/cascade-hops-pellets.html?a_aid=MadFermentation\"\u003ECascade\u003C\/a\u003E (Pellets, 7.20% AA) - Steep\/Whirlpool  75.0 min\u003Cbr \/\u003E\n11 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/columbus-hops-pellets.html\"\u003EColumbus\u003C\/a\u003E (Pellets, 15.70% AA) - Steep\/Whirlpool 75.0 min\u003Cbr \/\u003E\n22 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/citra-hops-pellets.html\"\u003ECitra\u003C\/a\u003E (Pellets, 12.00% AA) - Dry Hop Day 10\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n40 g Whirlfloc G @ 15 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n200 ml        Phosphoric Acid 75% @ Mash\u003Cbr \/\u003E\n1.00 lb          Calcium Chloride @ Mash\u003Cbr \/\u003E\n0.70 lb          Gypsum (Calcium Sulfate) @ Mash\u003Cbr \/\u003E\n50 ml         Phosphoric Acid 75% @ Sparge\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n120\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n150\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n20\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n5\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.rvayesatlabs.com\/ale-strains.html\"\u003ERVA Manchester Ale #132\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nBrewed 8\/29\/18\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCollected 315 gallons of water.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll salts and 100 ml acid right after mash-in. Ran rakes for 15 minutes, started recirculation 10 minutes after mash in. After 10 min of recirculation, measured temp at 152.8F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasured mash pH at 5.42, add 50 mL more acid. 5.39, add 50 mL more acid. 5.34.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSparge water 183F, pH 6.47 with acid addition - more next time\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStart of boil with 11 bbls of 1.055 runnings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdded 1 bbl of cold water at the start of the whirlpool. Combined temperature 196F, added hops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRun-off started at 66F. .5L\/min of O2 through in-line stone.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEnded up with a wort temperature of 64F. Set tank to to 66F. By the next morning the glycol chiller had popped the breaker and the tank was at 69F... Reset and lowered to 67F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/31 Raised set-point to 69F to ensure finish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/3 Fermentation appears nearly complete from lack of CO2 production. Tastes good, better hop aroma than expected. Up to 70F to ensure it is done before soft crashing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/6 Harvested yeast. Left blow-off open so no dissolved CO2.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/7 Dry hopped with 22 lbs of Citra through the top port while running 25 PSI of CO2 and blow-off arm closed. Closed everything and add 5 PSI as head pressure.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/8 Pushed 15 PSI through racking arm for 1 minute to rouse, 18 hours after dry hopping. Dropped temperature to 54F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/9 Pushed 15 PSI through racking arm for 1 minute. Dropped temperature to 50F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/10 Crashed to 36F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/12 Moved to bright tank. 3 L\/min of CO2 set to 16 PSI got to ~11 PSI at 36 F. 2.6 volumes of CO2 prior to kegging.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/15 Kegged, 17 kegs with the last almost full.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/8279501657274360696\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/8279501657274360696","title":"52 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/8279501657274360696"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/8279501657274360696"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/10\/rings-of-light-hazy-pale-ale.html","title":"Rings of Light - Hazy Pale Ale"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhusHKtrXueTrU-ov3Kn88rSA-6QlscN-wXILXowwpKhALe0YiDsFmNiR4-7ecWr92I_kEnMXC7COmfc4fzlAAXoU27kpWsBTGGyGNo81uCsQzjCzpQWDUIiZxs37nqUxFNBcuCmnNyC2k\/s72-c\/Rings+Run-off.jpg","height":"72","width":"72"},"thr$total":{"$t":"52"},"georss$featurename":{"$t":"8980 MD-108 Suite MNO, Columbia, MD 21045, USA"},"georss$point":{"$t":"39.2293948 -76.823076599999979"},"georss$box":{"$t":"13.707360300000001 -118.13167059999998 64.7514293 -35.51448259999998"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-226218546983914129"},"published":{"$t":"2018-09-19T07:39:00.000-04:00"},"updated":{"$t":"2018-09-19T09:31:10.844-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sapwood Cellars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Hoppy-Spicy Rye Golden Ale"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO-ehVFGyPGuOKRh1eY4oPoZRne0jCJwRkD9tDW5e5zuVz4m68-QCeO9aCmcDD423_jdiFoFnnyJ77mQsQ8c-8jWyOmVjf3rhL4knj1sbpGzBSlyyxmerHobRH8X1_gGz2Br3CN_Xjxqw\/s1600\/False+Dragon+Test+Batch.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Split Test Batch Rye\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO-ehVFGyPGuOKRh1eY4oPoZRne0jCJwRkD9tDW5e5zuVz4m68-QCeO9aCmcDD423_jdiFoFnnyJ77mQsQ8c-8jWyOmVjf3rhL4knj1sbpGzBSlyyxmerHobRH8X1_gGz2Br3CN_Xjxqw\/s640\/False+Dragon+Test+Batch.jpg\" title=\"Split Test Batch Rye\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nI have nothing against brewing to-style. You can make magnificent and delicious beers by using ingredients from a single region with the goal of a classic balance. That isn't who I am as a brewer though. The recipe for \u003Ca href=\"https:\/\/sapwoodcellars.com\/\"\u003ESapwood Cellars\u003C\/a\u003E' False Dragon is the sort that I'm passionate about. We selected ingredients from all over the globe to create a flavors and aromas that aren't authentic to any one tradition. What I wanted was an earthy-crisp malt flavor, a white-winey hop aroma (for less money than Nelson Sauvin), and a subtle spicy and fruity-boost from the yeast without getting in the way. That required malts from America and England, hops from America and Germany, and yeast from England and Belgium.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnGwqrBjEV3wevALP0SfFONpQivQFTLnGRpDtpcH6_EqDaM4ApFZvVoK8_SL6SThEqhz9xKRxb1yIyWstyFaEBOAK6vmdwbe90faYJdkmetsGiP8SLl4e4m0vlb5zaQH_l4bibN4aB2hI\/s1600\/False+Dragon+Hops.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Scott adding Centennial hops to the whirlpool\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnGwqrBjEV3wevALP0SfFONpQivQFTLnGRpDtpcH6_EqDaM4ApFZvVoK8_SL6SThEqhz9xKRxb1yIyWstyFaEBOAK6vmdwbe90faYJdkmetsGiP8SLl4e4m0vlb5zaQH_l4bibN4aB2hI\/s640\/False+Dragon+Hops.jpg\" title=\"Scott adding Centennial hops to the whirlpool\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nI'd been \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/07\/rye-neipa-with-mosaic-and-hallertau.html\"\u003Eexperimenting with the hop bill\u003C\/a\u003E for a few months to get the ratio right, and eventually settled on 2:1 in favor of Mosaic. After a few \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2017\/09\/citra-galaxy-neipa-bioconversion.html\"\u003Etest batches\u003C\/a\u003E, Scott and I have embraced adding less expensive hops on the hot-side (Cascade, Columbus, Chinook, Centennial etc.) with the more aromatic and expensive varieties saved for the fermentor. I wanted to split my homebrewed test batch to compare S-04 alone against S-04 with 8% T-58. As with \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/08\/hoppy-wheat-hop-stand-vs-quick-chill.html\"\u003EZiparillo\u003C\/a\u003E, dry yeast is cost-effective especially if you can't repitch thanks to early or mid-fermentation dry hopping. Belgian strains have shown heightened biotranformation abilities is some studies, so it seemed like a good candidate for double dry-hopping.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2XoXqmQqJq5mpfTL0atvaFRzblMltXiEGqdfsdLpqcYjRt1JCf7xLGORNZPTv43pFb7xXQPpS4-Rl0mzZUd9l8sNapnFu09k5iQAPNkk1V5L6OO1_7VWxRdPbznc1VcYIytCSUAyeH48\/s1600\/False+Dragon+Yeast.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dry yeast pitched into a 10 bbl batch\" border=\"0\" data-original-height=\"827\" data-original-width=\"665\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2XoXqmQqJq5mpfTL0atvaFRzblMltXiEGqdfsdLpqcYjRt1JCf7xLGORNZPTv43pFb7xXQPpS4-Rl0mzZUd9l8sNapnFu09k5iQAPNkk1V5L6OO1_7VWxRdPbznc1VcYIytCSUAyeH48\/s640\/False+Dragon+Yeast.jpg\" title=\"Dry yeast pitched into a 10 bbl batch\" width=\"514\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nFor the 10 bbl batch we decided to fill-in a gap in our range when the first batch of Rings of Light (our Citra dry-hopped hazy pale ale) came in under-alcohol at 4.8% thanks to lower-than-expected efficiency. In effect the two recipes switched places with False Dragon becoming the \"bigger\" pale ale at 5.3% rather than the 4.7% of the test batch. Our attenuation has been lower than expected across the board for our first five batches too. We're still trying to figure out the cause given it has happened with multiple yeast strains - likely mash related. Luckily our hop flavor and aroma have both been wildly better than either Scott or I have been able to achieve at home, I'm sure surface-to-volume ratio plays a role.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYour first chance to try this beer is at the\u0026nbsp;\u003Ca href=\"https:\/\/www.facebook.com\/events\/1094587937371254\/\"\u003ESapwood Cellars grand opening\u003C\/a\u003E, Noon-10 PM on Saturday 9\/29. We'll be open Thursday-Friday 4-10 PM and Saturdays Noon-10 PM from then on. Stop in, drink a beer, say hello!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe name False Dragon come from \u003Ca href=\"https:\/\/amzn.to\/2xqWKo0\"\u003EThe Wheel of Time\u003C\/a\u003E series of books by Robert Jordan. My commute has gone from 20 minutes on the subway to my desk job to ~40 minutes by car. Audio books are my new friend. While I'm sure brewing podcasts would be a more productive use of my time, after 12 hours brewing it is nice to have a little escapism.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUnhc50Sn4RA6EiAa_UfjLMP2cn_KLWUZfKCRh_xUNblI8n-Muv06WQ49z6pJsts0Nj9EpxARwZG42BRbL0xox32oTw1fM88xLB1nuuqcBp3Z6STqjAUs6U9Bom1fr6vxuNAtiQcLlmzs\/s1600\/False+Dragon+S-04.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Test batch False Dragon with S-04\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUnhc50Sn4RA6EiAa_UfjLMP2cn_KLWUZfKCRh_xUNblI8n-Muv06WQ49z6pJsts0Nj9EpxARwZG42BRbL0xox32oTw1fM88xLB1nuuqcBp3Z6STqjAUs6U9Bom1fr6vxuNAtiQcLlmzs\/s640\/False+Dragon+S-04.JPG\" title=\"Test batch False Dragon with S-04\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFalse Dragon S-04\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell \u003C\/b\u003E– Had to go for a fresh pour after taking photos as it had gone a hint skunky after five minutes in the sun… Nose is a fresh “true” hop aroma to the Mosaic and Hallertau Blanc. White wine, but also some blueberry and green\/herbaceous. Certainly Nelson-reminiscent, but a unique character as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Pale yellow, pleasantly hazy. Good head and lacing, but the foam itself feels airy on the tongue. I guess I’ve gotten used (and miss) to the contribution of chit malt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– A firm amount of bitterness in the finish, but it doesn’t linger. Light and bright with the tropical-fruity hops starring. Rye doesn’t really make a strong showing, although I’ve always found it more subtle than some others taste. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– The rye helps prevent it from being watery, but it is a summery pale ale. Glad we ended up a little higher OG\/FG on the big batch. Medium carbonation, nice for a lighter beer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes \u003C\/b\u003E– A pleasant session IPA. The Mosaic and Hallertau Blanc work better together than apart. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – 10% chit in place of the base malt wouldn’t hurt. Could certainly up the rye too for a bigger contribution.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmXzC8mPx5WrKE1XI1Dhlhu3pqJeARRzBeJKF_r0ug-Y9t3jlcgh-6Sbne3JVYddlVR20XKODidQIJ4Jvf48xl1Y5stKQ75oSBDZJtu_7tbQdabDvTXnREtfekI_DpPIbR076uL4YDwl8\/s1600\/False+Dragon+S04+T58.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Test batch False Dragon with S-04 and T-58\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmXzC8mPx5WrKE1XI1Dhlhu3pqJeARRzBeJKF_r0ug-Y9t3jlcgh-6Sbne3JVYddlVR20XKODidQIJ4Jvf48xl1Y5stKQ75oSBDZJtu_7tbQdabDvTXnREtfekI_DpPIbR076uL4YDwl8\/s640\/False+Dragon+S04+T58.JPG\" title=\"Test batch False Dragon with S-04 and T-58\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ES-04 and T-58\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell \u003C\/b\u003E– More rounded, less grassy-distinct hop aroma. Tropical, juicy, inviting. The green flavors are now more honeydew melon. Impossible to say how much of that is actual hop chemical reaction, or synergistic between the hops and esters. Lightly bready.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Looks similar in terms of head, color, and clarity.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– Lower perceived bitterness. A more saturated\/integrated fruity hop flavor. Passionfruit especially. I think this is the more approachable and interesting beer, and distinct from the other English-only fermentation we are doing (using RVA Manchester). Slightly elevated phenols, but much lower than from the WB-06 in Ziparillo.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– Slightly creamier (perhaps just the lower perceived bitterness?), identical carbonation. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – I was able to identify these pretty easily in a blind tasting. It is amazing how much impact such a small amount of yeast can make. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – We decided to back down the T-58 4.4% of the blend to allow a bit more of that fresh\/distinct hop character through. Other than the higher gravity, the recipe was otherwise unchanged for the 315 gallon batch! We’ll probably up the rye for batch #2 now that we know we can handle higher percentages of high beta-glucan huskless grains.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFalse Dragon - Test Batch \u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatch Size: 11.00 gal \u003Cbr \/\u003E\nSRM: 4.1\u003Cbr \/\u003E\nIBU: 30.0\u003Cbr \/\u003E\nOG: 1.046\u003Cbr \/\u003E\nFG: 1.012\/1.012\u003Cbr \/\u003E\nABV: 4.7%\u003Cbr \/\u003E\nFinal pH: 4.43\/4.49\u003Cbr \/\u003E\nBrewhouse Efficiency: 72%     \u003Cbr \/\u003E\nBoil Time: 60 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n75.6% - 17 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/rahr-2row-malt.html?a_aid=MadFermentation\"\u003ERahr 2-Row Brewer's Malt\u003C\/a\u003E\u003Cbr \/\u003E\n14.4% - 3.25 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/briess-rye-malt.html?a_aid=MadFermentation\"\u003EBriess Rye Malt\u003C\/a\u003E\u003Cbr \/\u003E\n10.0 % - 2.25 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/crisp-floor-malted-maris-otter-malt.html?a_aid=MadFermentation\"\u003ECrisp Floor Malted Maris Otter\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In        -    45 min @ 156F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n8.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/centennial-hops-pellets.html?a_aid=MadFermentation\"\u003ECentennial\u003C\/a\u003E (Pellet, 7.20%) @ 30 min Steep\/Whirlpool\u003Cbr \/\u003E\n6.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/mosaic-hops-pellets.html?a_aid=MadFermentation\"\u003EMosaic\u003C\/a\u003E (Pellet, 12.25%) @ Dry  Hop Day 3\u003Cbr \/\u003E\n3.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/german-hallertau-blanc-hops-pellets.html\"\u003EHallertau Blanc\u003C\/a\u003E (Pellet, 10.50%) @ Dry Hop Day 3\u003Cbr \/\u003E\n6.00 oz           Mosaic (Pellet, 12.25%)\u0026nbsp;@ Dry  Hop Day 7\u003Cbr \/\u003E\n3.00 oz           Hallertau Blanc (Pellet, 10.50%) @ Dry Hop Day 7\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1 Whirlfloc Tablet @ 5 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n18 g Calcium Chloride\u003Cbr \/\u003E\n12 g Gypsum (Calcium Sulfate)\u003Cbr \/\u003E\n6 tsp Phosphoric Acid 10%\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n150\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n150\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n150\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n15\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n10\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n90\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n11.5 g SafAle S-04 English Ale\u003Cbr \/\u003E\nor\u003Cbr \/\u003E\n11.5 g SafAle S-04 English Ale\u003Cbr \/\u003E\n1 g SafBrew T-58 Specialty Ale\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nBrewed 8\/19\/18\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash pH = 5.44 (at mash temp) after acid additions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCollected 14.5 gallons of 1.046 runnings. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdded heat to maintain a whirlpool temperature of 200F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChilled to 64F. Half with 1 g of T-58 and 11 g of S-04, and half with only 11 g of S-04. Left at 62F ambient to begin fermentation after shaking to aerate. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n69F internal temperature during peak fermentation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/22 Dry hopped each with 3 oz of Mosaic and 1.5 oz of Hallertau Blanc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/27 Second dry hop for both.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/1 Kegged both, 1.012, moved to fridge to chill.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/2 Hooked up to gas and tapped to remove sludge. S-04 batch clogged poppet a few times.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbTE9XU-t4wRr7CLxfmct4izwUyf02iul5QdnbV3wSbpm9CUHkvnARHLTJTI6PYFm42oPlCPAVGSdo8g8t6JGY0Ks1ViYfQbgdMgWsAal5_To5tViDoc73-FMY3TwBx1pWW5GrNFcQb-A\/s1600\/False+Dragon.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brite tank sample of False Dragon\" border=\"0\" data-original-height=\"944\" data-original-width=\"708\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbTE9XU-t4wRr7CLxfmct4izwUyf02iul5QdnbV3wSbpm9CUHkvnARHLTJTI6PYFm42oPlCPAVGSdo8g8t6JGY0Ks1ViYfQbgdMgWsAal5_To5tViDoc73-FMY3TwBx1pWW5GrNFcQb-A\/s640\/False+Dragon.jpg\" title=\"Brite tank sample of False Dragon\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/226218546983914129\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/226218546983914129","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/226218546983914129"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/226218546983914129"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/09\/hoppy-spicy-rye-golden-ale.html","title":"Hoppy-Spicy Rye Golden Ale"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO-ehVFGyPGuOKRh1eY4oPoZRne0jCJwRkD9tDW5e5zuVz4m68-QCeO9aCmcDD423_jdiFoFnnyJ77mQsQ8c-8jWyOmVjf3rhL4knj1sbpGzBSlyyxmerHobRH8X1_gGz2Br3CN_Xjxqw\/s72-c\/False+Dragon+Test+Batch.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-2906109998173747638"},"published":{"$t":"2018-07-23T19:39:00.000-04:00"},"updated":{"$t":"2018-07-23T19:39:59.820-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"BIAB"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"NEIPA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Rye NEIPA with Mosaic and Hallertau Blanc"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2J_e5m8UjutDOXLs2sw6pDXO4MWT45QRy_p6zpPBcA-jT9H7HUZerYG83Omda8M_kTJX8afNA8UoXfFWXd5q5ken3SHKsv7UTtpA8XBGz-K9SgV7inKcUpemTRbwbiUxklLQxGY0qCz0\/s1600\/Rye+Table+IPA+Mash.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Squeeze that grain bag!\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2J_e5m8UjutDOXLs2sw6pDXO4MWT45QRy_p6zpPBcA-jT9H7HUZerYG83Omda8M_kTJX8afNA8UoXfFWXd5q5ken3SHKsv7UTtpA8XBGz-K9SgV7inKcUpemTRbwbiUxklLQxGY0qCz0\/s400\/Rye+Table+IPA+Mash.jpg\" title=\"Squeeze that grain bag!\" width=\"300\" \/\u003E\u003C\/a\u003EIf you've followed this blog, you've likely picked-up on my my interest in low-alcohol hoppy beers. For example \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2012\/01\/vienna-malt-session-ipa-recipe.html\"\u003E3.6% ABV Vienna IPA\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2017\/06\/23-abv-session-neipa.html\"\u003E2.3% Session NEIPA\u003C\/a\u003E, all the way down to this \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2011\/08\/micro-ipa-with-nelson-sauvin.html\"\u003E2.1% Nelson Wheat-IPA\u003C\/a\u003E. I'm always looking for new techniques to shoehorn the body, malt flavor, and balance associated with IPAs into a smaller package.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis batch was inspired by a couple of rye-heavy table beer that James Spencer shared with me (\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=XOBROqq0d98\"\u003Evideo of his process\u003C\/a\u003E). Rye malt is a powerhouse of mouthfeel, and meshes well with hoppy beers. I paired it with Golden Naked Oats in an attempt to infuse more malt flavor and perceived sweetness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor a grain bill with more beta glucan than husk the only option is brew in a bag (BIAB)... or start buying rice hulls by the sack. I further enhanced the malt flavor by using a 165F (74C) mash to allow me to add more grain without increasing the ABV. Add to that a quick 30 minute boil, and it was an easy brew day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've used Mosaic many times, but Hallertau Blanc only once in this \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2015\/04\/alsatian-saison-recipe.html\"\u003EAlsatian Saison\u003C\/a\u003E. I've always associated the flavors I get from these two varieties with that of Nelson Sauvin. It all made sense when I read all three contain the same thiol 3S4MP, which is also a signature of Sauvignon blanc wine and provides a grapefruit-rhubarb aroma. With the increasing demand for Nelson, it made sense to see if the other two in combination could serve as a passable replacement.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQmtSgmyMMUvpaqhO8RxC3Lo8Vw8I05kzICNMYkICtZOsqLwOsKd3_RJtT848a-g9CIsdYU-i3PguFpY8Fn3iB8Ms_tTp71LPNhrRRnIappsN-pvIfMo0QF0aLhHtRmYuO3scz8njvLVQ\/s1600\/All+About+That+Base.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"The old laptop I wrote American Sour Beers on...\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQmtSgmyMMUvpaqhO8RxC3Lo8Vw8I05kzICNMYkICtZOsqLwOsKd3_RJtT848a-g9CIsdYU-i3PguFpY8Fn3iB8Ms_tTp71LPNhrRRnIappsN-pvIfMo0QF0aLhHtRmYuO3scz8njvLVQ\/s400\/All+About+That+Base.jpg\" title=\"The old laptop I wrote American Sour Beers on...\" width=\"400\" \/\u003E\u003C\/a\u003EAs if this beer didn't need another twist, it was my first time attempting to use sound waves to speed dry hop extraction. I'm not the first one to pump decibels into beer (\u003Ca href=\"http:\/\/www.cambridgebrewingcompany.com\/beer\/archive\/om\/\"\u003ECambridge Brewing\u003C\/a\u003E, Green Man, and \u003Ca href=\"https:\/\/books.google.com\/books?id=gRIrAQAAQBAJ\u0026amp;pg=PA124\u0026amp;lpg=PA124\u0026amp;dq=baladin+beer+headphones\u0026amp;source=bl\u0026amp;ots=WsLq9OyxkT\u0026amp;sig=JS9sPpygIBiyRGmL5jcWSiOsQ8M\u0026amp;hl=en\u0026amp;sa=X\u0026amp;ved=2ahUKEwjGxZrgm7XcAhXpqFkKHfKsBucQ6AEwA3oECAQQAQ#v=onepage\u0026amp;q=baladin%20beer%20headphones\u0026amp;f=false\"\u003EBaladin\u003C\/a\u003E all have), but I'm not aware of anyone doing it specifically for dry hopping. When you add pellets they have a tendency to either float, or sink to the bottom. Either way it isn't ideal for extraction. Playing 80 Hz through an old USB speaker\u0026nbsp; vibrated the BrewBucket pretty well, hopefully increasing the beer-hop contact. Hard to know how much it accomplished without a control...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLook for my \u003Ca href=\"https:\/\/subscribe.pcspublink.com\/sub\/subscribe.aspx?guid=ccd25d64-fdb3-48cf-8b20-fd8c5a1b3335\"\u003EBrew Your Own\u003C\/a\u003E\u0026nbsp;article about Table Beers in the October issue where I go more into depth on this batch and an ESB that I mashed at 70F!\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003ERye Table Pale Ale (RTPA)\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell \u003C\/b\u003E– Good Nelson-reminiscent gooseberry Sauvignon blanc wininess from the hops. Herbal notes too from the Hallertau Blanc. Without the alcohol as a vector for the dry hops, the aroma doesn’t pop - or maybe the sound waves drove out CO\u003Cspan style=\"font-size: x-small;\"\u003E2\u003C\/span\u003E and aromatics with it. A light graininess fills in the gaps in the hop aroma. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw1bt6s9Elzji9r2P4e_zJIDI4Lb39ENuIwGyW_eczxl30gC9m-9Zfk6jFEjUJxHmZQ7kR1l1jzJCSWue77JPHivhoIRG9MKi-nrNzOPZIDD7YfZg_h9FyCocf7JXyUBw8CRZoH609fzo\/s1600\/Rye+Oat+Table+IPA.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"266\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw1bt6s9Elzji9r2P4e_zJIDI4Lb39ENuIwGyW_eczxl30gC9m-9Zfk6jFEjUJxHmZQ7kR1l1jzJCSWue77JPHivhoIRG9MKi-nrNzOPZIDD7YfZg_h9FyCocf7JXyUBw8CRZoH609fzo\/s400\/Rye+Oat+Table+IPA.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003Cb\u003EAppearance \u003C\/b\u003E– Hazy without particulate after three weeks cold. Ultra-pale, almost looks like a cloudy Berliner weisse. Head retention is pretty good for such a small beer, but the bubbles are bigger and less stable than the dense foam of my NEIPAs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– Hop flavor is stronger than the nose. Similar white wine flavors, but with a subtle berry flavor from the Mosaic. Mid-palate is a tad lacking in terms of malt flavor, but the hops linger into the finish covering for it. Bitterness is present, but restrained, just about right for this lean beer. Tastes like beer rather than a malt soda.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– The body is remarkable for a beer under 2% ABV - a friend called it \"creamy\" in a blind tasting. Moderate carbonation doesn’t disrupt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – I’m not sure I’ve brewed a beer that I want to drink more of in a session. One of those that doesn’t wow unless you know what is special about it. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – Would be interesting to add some light crystal malt and\/or Vienna to try to increase the malt flavor. The body is there. For the hops I might go 2:1 in favor of Mosaic and add a second dry hop to try to enhance the aroma.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERecipe\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatch Size: 5.50 gal \u003Cbr \/\u003E\nSRM: 5.6\u003Cbr \/\u003E\nIBU: 44.5\u003Cbr \/\u003E\nOG: 1.029\u003Cbr \/\u003E\nFG: 1.015\u003Cbr \/\u003E\nABV: 1.84%\u003Cbr \/\u003E\nFinal pH:\u0026nbsp;4.52\u003Cbr \/\u003E\nBrewhouse Efficiency: 73%     \u003Cbr \/\u003E\nBoil Time: 30 Mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n72.4% - 5.25 lbs\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/products\/briess-rye-malt.html?a_aid=MadFermentation\"\u003EBriess Rye Malt\u003C\/a\u003E\u003Cbr \/\u003E\n27.6% - 2.0 lbs \u003Ca href=\"http:\/\/shop.greatfermentations.com\/product\/simpsons-golden-naked-oats\/specialty-grains?a=madferm\"\u003ESimpsons Golden Naked Oats\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In - 45 min @ 165F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n2.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/german-hallertau-blanc-hops-pellets.html?a_aid=MadFermentation\"\u003EHallertau Blanc\u003C\/a\u003E (Pellets, 10.50% AA) @ 185F for 30 min Whirlpool\u003Cbr \/\u003E\n2.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/mosaic-hops-pellets.html?a_aid=MadFermentation\"\u003EMosaic\u003C\/a\u003E (Pellets, 12.25% AA) @ 185F for 30 min Whirlpool\u003Cbr \/\u003E\n2.00 oz           Hallertau Blanc (Pellets, 10.50% AA) @ Dry Hop Day 2\u003Cbr \/\u003E\n2.00 oz           Mosaic (Pellets, 12.25% AA) @ Dry Hop Day 2\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n10 g Calcium Chloride @ Mash\u003Cbr \/\u003E\n3 tsp Phosphoric Acid 10% @ Mash\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ECalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003EChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ESulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ESodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003EMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ECarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E170\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E30\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E10\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E5\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E40\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n.5 Whirlfloc Tablet @ 5 min\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.morebeer.com\/products\/safale-s04-english-ale-yeast-fermentis.html?a_aid=MadFermentation\"\u003ESafAle English Ale S-04\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nBrewed 6\/9\/18 with Spencer (Sapwood's tasting room manager)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBIAB.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMashed with 4 gallons distilled, 2 gallons of DC tap.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped up with 2 gallons of DC and .5 gallons of distilled. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCool to 185F for 30 whirlpool addition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChilled to 75F. Moved to fridge set to 45 for a few hours to cool. Pitched at 62F, set to 68F to allow to warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDry hopped after 48 hours. Hit with 80 hz for 24 hours immediately after adding hops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKegged 6\/15\/18 FG 1.014, 52% AA (1.84% ABV).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/2906109998173747638\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/2906109998173747638","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2906109998173747638"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2906109998173747638"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/07\/rye-neipa-with-mosaic-and-hallertau.html","title":"Rye NEIPA with Mosaic and Hallertau Blanc"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2J_e5m8UjutDOXLs2sw6pDXO4MWT45QRy_p6zpPBcA-jT9H7HUZerYG83Omda8M_kTJX8afNA8UoXfFWXd5q5ken3SHKsv7UTtpA8XBGz-K9SgV7inKcUpemTRbwbiUxklLQxGY0qCz0\/s72-c\/Rye+Table+IPA+Mash.jpg","height":"72","width":"72"},"thr$total":{"$t":"31"}}]}});