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Brew Hoppy Wheat Beer Like a Monk

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Page 1: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Brew Hoppy Wheat Beer Like a Monk

Page 2: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 3: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 4: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 5: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 6: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 7: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 8: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Why Wheat?

- Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast -Foam 6 points on a Polish scoresheet - Texture Earthy Crisp Bready Wheaty

Page 9: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Which yeast?

- Lager - American/English Ale - Witbier - Trappist/Abbey - German Weiss

Page 10: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Wheat Beer Flavor Study

David Logsdon-Wyeast Laboratories, David Bryant-BSI, Larry Nielsen-Microanalytics

Grain bill – 10.58 – 14 IBU Two row pale 50% Malted wheat 21% Unmalted wheat 21% Munich 10L 6% Crystal 60L 2%

Mash schedule 122º 30 minutes 144º 30 minutes 152º 30 minutes 155º 20 minutes 170º mashout

Page 11: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Wyeast Strain Source 1214 Belgian Ale Chimay

3787 Belgian High Gravity Westmalle

3522 Belgian Ardennes Achouffe

3333 German Wheat Weihenstephan

3068 Weihenstephan Weihenstephan (68)

1010 American Wheat Widmer

1762 Belgian Abbey Rochefort

3463 Forbidden Fruit Hoegaarden

3942 Belgian Wheat De Dolle

3944 Belgian Wit Hoegaarden Wit

3638 Bavarian Wheat Weihenstephan

3864 Canadian Belgian Unibroue

3538 Leuven Pale Ale Corsendonk

Page 12: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Isoamyl alcohol/isoamyl acetate

0

20

40

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120

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1 2 3 4 5 6 7 8 9 10 11 12 13

sample #

co

un

ts Series1

Series2

# yeast isoamyl GC-O Isoamyl GC-O flavor

type acetate value alcohol value panel

normalized normalized

1 Belgian Ale Yeast 87.4 1537 184 712 strong banana

2 Trappist High Gravity 33.5 1413 90 682

3 Belgian Ardennes Yeast 27.3 1102 73 1054 banana

4 German Wheat Yeast 20.4 846 120 1515 banana

5 Weihenstephen Weizen Yeast 60.3 1946 104 1293 strong banana

6 American Wheat 31.1 1584 94 1896

7 Belgian Abbey Yeast II 44.3 2197 99 1856

8 Forbidden Fruit Yeast 47.2 694 177 1153

9 Belgian Wheat Yeast 32.9 527 124 664 banana

10 Belgian Whitbier Yeast 36.2 1062 115 591

11 Bavarian Wheat Yeast 52.9 1213 131 1563 strong banana

12 Canadian/Belgian Style Yeast 26.2 998 109 1198

13 Leuven Pale Ale Yeast 27.9 835 85 449 banana

Page 13: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

# yeast type 4-vinyl GC-O 4-vinyl flavor panel:

guaiacol value: phenol selected aromas

4-vinyl from overall

guaiacol beer evaluation

1 Belgian Ale Yeast 380 4780 46.0 clove, spicey

2 Trappist High Gravity 340 2955 75.0 spicy

3 Belgian Ardennes Yeast 310 5216 no value clove, spicey

4 German Wheat Yeast 34 419 2.9 clove, spicey

5 Weihenstephen Weizen Yeast 7.5 973 < clove

6 American Wheat 2.7 0 0.2 none

7 Belgian Abbey Yeast II 6.0 0 0.6 none

8 Forbidden Fruit Yeast 42 1016 0.4 clove, spicey

9 Belgian Wheat Yeast 56 838 1.2 spicy

10 Belgian Whitbier Yeast 5.5 0 < spicy

11 Bavarian Wheat Yeast 12.5 571 0.3 spicy

12 Canadian/Belgian Style Yeast 115 830 2.0 clove, spicey

13 Leuven Pale Ale Yeast 40 1030 3.5 clove, spicey

4-vinyl guaiacol level

0

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1 2 3 4 5 6 7 8 9 10 11 12 13

sample #

co

un

ts (

1000)

Page 14: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

4-vg rest and intensity of flavor notes

Time 0 minutes 10 minutes > 25 minutes

Phenolic 1.2 2.1 3.3

Fruity-estric 4.1 3.4 2.6

Yeasty 1.8 2.6 2.8

Page 15: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 16: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 17: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Fermentation temperatures, length

Westmalle Pitched at 18-19°C (64-66°F)

rises to 20°C (68°F), 5-6 days

Achel Pitched at 17-18°C (63-64°F)

rises to 22-23°C (72-73°F), 7-8 days

Westvleteren Pitched at 20°C (68°F)

rises to 28-29°C (82-84°F), 6 days

Page 18: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 19: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

-5

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Time (days)

°C -

°P

lato

Cooling in 24h to 18°C when:

App. Extr. = limit extr.

Centrifugation

and transfer to

maturation

+/- 1.8° Plato

(indicative)

+/- 18°Plato

Page 20: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 21: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

- Fermentation: 4-6 days

- Maturation: 8-12 weeks

- Bottle conditioning: 12 days

- Further time in cellar: No minimum

Beer sold from brewery no earlier than 11 weeks after brewing

Page 22: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

En el mercado Argentino se suelen conseguir levaduras como la SAF-04 y SAF-05. Cual seria la mejor manera de trabajar estas levaduras a la hora de realizar un estilo trapense? In the Argentine market are usually achieved yeast as SAF-04 and SAF-05. What would be the best way to work these yeast when making Trappist style? ¿Cuáles serían los tips más mportantes al momento de diseñar una cerveza de estilo belga? básicamente, tips sobre agua, maceración, cocción, inoculación, fermentación, embotellado. Gracias! What would be the most important tips when designing Belgian style beer? Basically, tips about water, mashing, boiling, inoculation, fermentation, bottling.

Page 23: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

- Mash for attenuation. Use a single-infusion mash between 146 and 149 °F (63 to 65 °C). - Use sugar for 10 to 20% of grist. Use the right sugar. - Spice with care, if at all. - Pick a yeast with the flavor characteristics you want. - Don't be afraid of higher fermentation temperatures, pitching lower than the low end of the recommended temperature range and allowing the temperature to rise throughout fermentation. - Allow for longer-than-average secondary fermentation and further long cold conditioning before bottling. - Bottle-condition, re-yeast when bottle-conditioning, and condition to high levels of CO2 in a warm room. Let the beer continue to condition at a cooler temperature after it has carbonated.

Page 24: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Why Hops?

- Bitterness - Foam - Texture - Aroma - Flavor

Page 25: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Old World? New World? Both Worlds?

What’s different?

-Geraniol

Examples: Bravo, Cascade, Chinook,

Mosaic

-4-methyl-4-mercapto-2-pentanone

Examples: Citra, Cascade, Chinook

Simcoe

Page 27: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Source: Hop Aroma Compendium, Joh. Barth & Sohn

Page 28: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 29: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 30: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 31: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast
Page 32: Brew Hoppy Wheat Beer Like a Monk - Somos Cerveceros · Brew Hoppy Wheat Beer Like a Monk . Why Wheat? - Cloudy (if you want it to be) Protein rest at 122° F Nonfloculating yeast

Es un punto importante para los cerveceros principiantes controlar PH del macerado y agua de lavado? ¿De que manera impacta el no hacerlo? ¿Como recomienda controlarlo? For beginners brewers, is an important factor controlling the PH in the mash and sparge water? What is the impact of not doing it? How should control it? Lower: calcium chloride or calcium sulfate. Raise: sodium bicarbonate or calcium carbonate. Teniendo en cuenta el panorama actual de la cerveza artesanal ¿se anima a hacer una prediccion sobre que podemos esperar en un futuro proximo? Given the current landscape of craft beer. Could you make a prediction about what we can expect in the near future?