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Coolship in the Mist

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Coolship

Trying out my first spontaneous inoculation via coolship tonight to test out a theory of mine. My hypothesis is that many primo Lambic producers have legion of good bugs living in their barrels that cleanup any bad funk from wild critters, so why not supplement with known good bugs? My goal is local flavor and a guarantee that it will turn out interesting (and not dumpworthy).

I made an extra dark golden sour base (I threw in a couple oz of Blackprinz to get closer to a darker shade of orange which I enjoy) and I will leave it out in my garden under some lime and kumquat trees and see what critters I can attract. After a day or two I will then pitch a large portion of dregs I recently harvested from a mixed ferment I had in turn pitched from the primo dregs of my clubs’ not-to-be-confused-with Lambic project.

Here goes nothing!

Dregs filling-coolship coolship-closeup

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 10.0 IBUs 9.6 SRM 1.052 1.012 5.3 %

Fermentables

Name Amount %
Pilsner 7 lbs 66.67
Munich II 1 lbs 9.52
Oats, Flaked 1 lbs 9.52
Wheat, Flaked 1 lbs 9.52
Acid Malt 6 oz 3.57
Blackprinz 2 oz 1.19

Hops

Name Amount Time Use Form Alpha %
Aged 3 oz 60 min Boil Leaf 1

Yeast

Name Lab Attenuation Temperature
Club Dregs 80% 55°F - 80°F
Spontaneous 80% 55°F - 80°F

Mash

Step Temperature Time
Saccharification 156°F 45 min
Mash Out 174°F 10 min

Notes

* Chill to ~170ºF and transfer to igloo cooler
* Cover with cheesecloth and leave under my kumquat tree overnight.
* Transfer to carboy, pitch good dregs.

Updates

Transfer2015/12/30 – Moved wort inside at 7:30 AM (~15 hours later), temp was ~80ºF. Feeling pretty good it had a nice slow ramp between 120ºF-80ºF during the coldest part of the night. No debris in wort. Transferred to carboy (~5.75 gal) and placed in “cellar” under stairs. I’ll wait until I see some activity before pitching my dregs.

Overnight Temps

Overnight Temps

2015/12/31 – Saw increased turbidity (a sign of nascent spontaneous fermentation) on evening of 12/30 so I opted to pitch dregs and a packet of Belle Saison before bed. Woke up to slow, steady churn of active fermentation. Took a sniff: actually smells pretty good!

2016/01/03 – Fermentation has all but finished, brew smelled fruity with a dash of sulphur throughout. Now the long goodnight, see y’all in a few months!

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