The article I wrote on a Dark Lord Clone can be found in the 2016 Jan/Feb issue of BYO.
Ward
2013 Dark Lord
2009 Dark Lord
Thursday, December 12, 2013
Dark Lord Clone
These are pictures for websharing.
The article I wrote on a Dark Lord Clone can be found in the 2016 Jan/Feb issue of BYO.
Ward
The article I wrote on a Dark Lord Clone can be found in the 2016 Jan/Feb issue of BYO.
Ward
Sunday, November 24, 2013
Hop Characteristic List (Taken from bear-flavored.com, Supplemented with Info from "From the Love of Hops" and Hop Union)
The list below is a cheat sheet for hop varietal characteristics and was pilfered from bear-flavored.com. In a couple weeks I'll start adding notes to it as well to start rounding it out and provide some more details (beta acids, myrcene, caryophyllene, etc.). Additional details will be sourced from "From the Love of Hops" by Stan Hieronymus and from the Hop Union website.
Admiral (UK)
AA Range: 13.5 - 16%
Characteristics: Bred as a replacement for Target with a less harsh bitterness. Weak aroma with mild citrus character.
Substitutes: Target, Challenger
Ahtanum (US)
AA Range: 5.7 - 6.3%
Characteristics: Citrus and floral character, with grapefruit qualities said to be stronger than in Cascade. Ahtanum may also feature resiny or earth notes.
Substitutes: Cascade, Amarillo
Amarillo (US)
AA Range: 8 - 11%
Beta: 6 - 7%
Cohumulone: 21 - 24%
Characteristics: Floral, grapefruit, citrus, peach.
Substitutes: Cascade, Centennial, Citra
Apollo (US)
AA Range: 18 - 22%
Beta: 5.5 - 8%
Cohumulone: 24 - 28%
Characteristics: Orange, with some resin. Dank.
Substitutes: Summit
Aramis (US)
AA Range: 8%
Characteristics: Herbal, floral, earthy, lemon.
Substitutes: N/A
Aurora (Slovenia)
AA Range: 7 - 9%
Characteristics: General "hoppy" aroma, fruity.
Substitutes: Styrian Golding, Premiant, Northern Brewer
Belma (US)
AA Range: 12%
Characteristics: Clean fruity hoppiness; strawberry, melon, mild citrus. Click through for my experience with Belma in a single hop IPA.
Substitutes: Pacific Gem
Bramling Cross (UK)
AA Range: 7 - 10%
Characteristics: Strong and spicy English hop. Fruity blackcurrant and lemon citrus.
Substitutes: East Kent Goldings, Progress, Brewer's Gold
Bravo (US)
AA Range: 14 - 17%
Characteristics: Smooth, mild flavor; fruity, floral. Clean bittering.
Substitutes: Warrior
Brewer's Gold (UK)
AA Range: 5 - 8%
Characteristics: Early bittering hop. Resiny, spicy. Black currant aroma.
Substitutes: Bullion, Galena, Bramling Cross
Bullion (US)
AA Range: 7 - 9%
Characteristics: Early, traditional bittering hop for stouts. Resiny, earthy; pungent black currant or raspberry aroma.
Substitutes: Brewer's Gold, Galena
Calypso (US)
AA Range: 12-14%
Characteristics: Lemony aroma, tart apple, earthy tea.
Substitutes: n/a
Cascade (US)
AA Range: 4.5 - 7.0%
Beta: 4.8 - 7%
Cohumulone: 33 - 40%
Characteristics: Ubiquitous American hop; citrusy grapefruit character.
Substitutes: Centennial
Centennial (US)
AA Range: 9 - 12%
Beta: 3.5 - 4.5%
Cohumulone: 28 - 30%
Characteristics: Balanced fruity citrus / stone-fruit character. Smooth bitterness.
Substitutes: Cascade, Citra
Challenger (UK)
AA Range: 6 - 9 %
Characteristics: Clean bittering hop with strong, spicy aroma.
Substitutes: Perle, Target, Phoenix, EKG
Chinook (US)
AA Range: 11 - 14%
Beta: 3 - 4%
Cohumulone: 29 - 34%
Characteristics: Spicy, piney flavor with some grapefruit.
Substitutes: Nugget, Columbus, Northern Brewer
Citra (US)
AA Range: 10 - 12%
Beta: 3.5 - 4.5%
Cohumulone: 22 - 24%
Characteristics: Potent aroma of intense mango, tropical fruit and citrus. Flavor is a bit smoother, less specific but still intense. Extremely effective as a dry hop and late addition hop. I've heard complaints about Citra as a bittering hop
Substitutes: Galaxy, Centennial, Nelson Sauvin
Cluster (US)
AA Range: 5.5 - 8.5%
Characteristics: Pungent bittering hop; spicy, floral aroma. One of the original American hops.
Substitutes: Galena, Northern Brewer
Columbus / Tomahawk / Zeus (CTZ) (US)
AA Range: 14 - 16%
Beta: 4.5 - 5.5%
Cohumulone: 30 - 35%
Characteristics: Dank, earthy, resin.
Substitutes: Chinook, Nugget
Comet (US)
AA Range: 9 - 11%
Characteristics: Intense wild American grapefruit / citrus character; extremely dank.
Substitutes: Summit
Crystal (US)
AA Range: 2 - 5%
Characteristics: American grown Hallertau hybrid. Flowery, spicy aroma. Sister hop to Mount Hood and Liberty.
Substitutes: Mt. Hood, Hersbrucker, Liberty, Hallertau
Dana (Slovenia)
AA Range: 11 - 16%
Beta: 4.8 - 6%
Cohumulone: 28 - 31%
Characteristics: A psuedo-Noble hop with a rustic, musty spiciness and mild bitterness.
Substitutes: N/A
Delta (US)
AA Range: 5.5 - 7%
Beta: 5.5 - 7%
Cohumulone: 22 - 24%
Characteristics: Slightly spicy with a hint of citrus. (Delta is a cross between Fuggles and Cascade). Described as subtle and mild.
Substitutes: N/A
East Kent Goldings (UK)
AA Range: 4.5 - 6.5%
Beta: 1.9 - 2.8%
Cohumulone: 28 - 32%
Characteristics: A popular, traditional English hop with gentle fragrant aroma. Smooth, spicy and floral. Has defined English ales for centuries.
Substitutes: Fuggle, First Gold, Williamette
El Dorado (US)
AA Range: 14 - 16%
Characteristics: An intense, candy-like aroma of cherry, pear and fruit. Can taste like cherry Jolly Ranchers in extra-hoppy beers.
Substitutes: Sounds pretty unique, sorry folks
Falconers Flight (US)
AA Range: 10.5%
Characteristics: Tropical, citrus, floral, lemon and grapefruit.
Substitutes: Cascade, Ahtanum, Sorachi Ace
Falconers Seven Seas (US)
AA Range: 9 - 10%
Characteristics: Fruity, citrus, spicy, earthy. A cross-breed of 7 "C" variety hops. (Get it?)
Substitutes: Simcoe
First Gold (UK)
AA Range: 6 - 9%
Characteristics: A child hybrid of Goldings, similar in aroma; spicy. Woody, minty flavor and aroma.
Substitutes: Eat Kent Goldings, Fuggle, Crystal
Fuggle (UK)
AA Range: 4 - 6%
Characteristics: Woody, earthy. Mildly spicy.
Substitutes: Williamette, Styrian Goldings
Galaxy (AUS)
AA Range: 13 - 15%
Beta: 5.8 - 6%
Cohumulone: 35%
Characteristics: Tropical passionfruit, citrus hints of peach, mango. Similar to Citra but more fruity, less dank. For notes on my Galaxy single hop IPA, click here.
Substitutes: Citra, Amarillo, Centennial
Galena (UK)
AA Range: 11 - 14%
Characteristics: Fruity black currant; citrus.
Substitutes: Legacy, Brewer's Gold, Nugget
Glacier (US)
AA Range: 5 - 6%
Characteristics: Earthy/floral character with a sweet citrus.
Substitutes: Williamette, Styrian Goldings
Green Bullet (NZ)
AA Range: 10 - 14%
Characteristics: Fruity, resiny; described as having a distinct raisin-like character.
Substitutes: Possibly Galena
Hallertau (GER)
AA Range: 3.5 - 5.5%
Beta: 3 - 4%
Cohumulone: 17 - 24%
Characteristics: Versatile, classic hop with mild spicy, flowery, earthy aroma. "Noble" hop common to German lagers. See also: Hallertau Mittelfrüh
Substitutes: Hersbruck, Mt. Hood, Liberty, Helga
Hallertau Aroma (Wakatu) (NZ)
AA Range: 7 - 9%
Beta: 5.8 - 8.5%
Cohumulone: 28 - 35%
Characteristics: Less spicy than Mittelfrüh, with a floral and citrus / lime character. Also known as Wakatu.
Substitutes: N/A
Hallertau Blanc (GER)
AA Range: 9 - 12%
Characteristics: Flowery-fruity aroma, passion fruit, grapefruit, gooseberry and pineapple.
Substitutes: Sounds like it could be the German response to Galaxy / Nelson Sauvin?
Hallertau Mittelfrüh (GER)
AA Range: 3.5%
Beta: 3.5 - 4.5%
Cohumulone: 20 - 26%
Characteristics: Versatile, classic hop with mild spicy, flowery, earthy aroma. "Noble" hop common to German lagers. Most likely a regional subset of Hallertau hops.
Substitutes: Hersbruck, Mt. Hood, Liberty, Helga
Helga (AUS)
AA Range: 5 - 6.3%
Beta: 4.6%
Characteristics: Noble-ish aroma, flowery, mild. (I like that the few sites I've found with this hop describe it as "good for Ales and lagers." Gee, thanks.)
Substitutes: Hallertau Mittelfrueh, Hersbrucker
Herald (UK)
AA Range: 9 - 13%
Characteristics: A sister of Pioneer; strong bitterness with citrus and grapefruit.
Substitutes: Pioneer
Herkules (GER)
AA Range: 12 - 17%
Characteristics: Slightly fruity, spicy aroma.
Substitutes: Horizon, Magnum, (Hallertau) Taurus
(Hallertau) Hersbrucker (GER)
AA Range: 2 - 5%
Beta: 4 - 6%
Cohumulone: 19 - 25%
Characteristics: Moderate-intensity floral character, spice and fruit.
Substitutes: Hallertau, Helga
Horizon (US)
AA Range: 10 - 16%
Characteristics: Citrus and floral, fragrant aroma. Possibly some spice / resin. Clean bittering.
Substitutes: Magnum, Amarillo
Hüll Melon (GER)
AA Range: 6.9 - 7.5%
Characteristics: Strawberry and honeydew, melon nuances.
Substitutes: N/A
Kohatu (NZ)
AA Range: 6 - 7%
Beta: 5.8 - 3.5%
Cohumulone: 21%
Characteristics: Intense floral characters, grapefruit, pine needles, tropical fruit.
Substitutes: N/A
Legacy (US)
AA Range: ~7 - 8%
Characteristics: Floral, blackcurrant, spicy.
Substitutes: Cluster, Galena
Liberty (US)
AA Range: 3 - 6%
Characteristics: Mild, slightly spicy, resiny. Sometimes considered a noble hop.
Substitutes: Hallertau
Lublin (Poland)
A Polish-bred descendant of Czech Saaz.
Marynka (Poland)
AA Range: 7 - 10%
Characteristics: Earthy, rooty, liquorice.
Substitutes: Perle, Chinook
Magnum (GER)
AA Range: 11 - 15%
Characteristics: Very clean bittering with mild, faint aroma.
Substitutes: Horizon
Mandarina Bavaria (GER)
AA Range: 7 - 10%
Characteristics: Intense mandarin, citrus notes.
Substitutes: N/A
Meridian (US)
AA Range: 6 - 7%
Characteristics: Not much info on this one yet; I've read that Meridian offers citrus, lemon, with some tropical fruit and floral characteristics.
Substitutes: Citra, Amarillo, Sorachi Ace.. ?
Merkur (GER)
AA Range: 12 - 15%
Characteristics: Similar to Magnum for bittering, but with an earthy, floral aroma.
Substitutes: Magnum, Horizon
Millennium (US)
AA Range: 13 - 16%
Beta: 4.8%
Cohumulone: 30%
Characteristics: Clean bittering, with herbal aroma.
Substitutes: Nugget
Mosaic (US)
AA Range: 10 - 12%
Beta: 3.2 - 3.9%
Cohumulone: 24 - 26%
Characteristics: Mango, stone fruit, berry medley, melon. Mild herbal character reported in some instances. Click through for notes on my Mosaic single hop IPA.
Substitutes: Possibly a blend of Galaxy and Nelson Sauvin
Motueka (NZ)
AA Range: 6.5 -7.5%
Characteristics: Lemony, tropical fruit, spice.
Substitutes: Saaz
Mount Hood (US)
AA Range: 5 - 8%
Characteristics: Mild and clean aroma and flavor.
Substitutes: Hallertauer, Tettnanger
Mount Rainier (US)
AA Range: 5 - 8%
Characteristics: Hallertauer with higher AA; aroma of citrus and licorice.
Substitutes: Hallertauer, Fuggles
Nelson Sauvin (NZ)
AA Range: 11 - 13%
Beta: 6 - 8%
Cohumulone: 22 - 26%
Characteristics: White wine, grapefruit, tangy berries. Dank and intensely fruity. Click through for notes on my Nelson single hop pale ale.
Substitutes: Extremely unique, no subs.
Newport (US)
AA Range: 12 - 15%
Characteristics: Mild aroma; good bittering.
Substitutes: Magnum
Northdown (UK)
AA Range: 6 - 10%
Characteristics: Clean bitterness and a distinct woody, minty flavor.
Substitutes: Northern Brewer
Northern Brewer (UK)
AA Range: 8 - 10%
Characteristics: Good bitterness and neutral, mild flavor.
Substitutes: Northdown, Perle, Aurora
Nugget (US)
AA Range: 10 - 14%
Characteristics: Somewhat heavy, herbal bitterness and aroma.
Substitutes: Galena, Columbus
Opal (GER)
AA Range: 8 - 10%
Characteristics: Moderate bitterness, spicy, fruity, floral.
Substitutes: Saphir, East Kent Goldings
Pacific Gem (NZ)
AA Range: 13 - 16%
Characteristics: Clean bitterness; soft flavor with notes of strawberry, blackberry, berry medley. Tangy citrus, melon, tangerine. Click through for notes on my Pacific Gem single hop pale ale.
Substitutes: Belma
Pacifica (NZ)
AA Range: 5 -6%
Characteristics: Orange marmalade flavor, with some citrus and floral character as well.
Substitutes: Possibly a combination of Mittlefruh and Amarillo.
Pacific Jade (NZ)
AA Range: 12 - 14%
Characteristics: Soft bitterness. Bold aroma of citrus and crushed black pepper.
Substitutes: Magnum
Palisade (US)
AA Range: 5.5 - 9.5%
Characteristics: Fruity but non-citrusy aroma; earthy undertones.
Substitutes: Willamette
Perle (GER)
AA Range: 6 - 8%
Characteristics: Spicy, minty aroma of moderate intensity and balanced bittering.
Substitutes: Northern Brewer, Northdown
Phoenix (UK)
AA Range: 7 - 11%
Characteristics: Spicy "English Ale" aroma with clean bittering.
Substitutes: Challenger, Northern Brewer
Pilgrim (UK)
AA Range: 9 - 13%
Characteristics: Spicy earthy character.
Substitutes: Target
Pioneer (UK)
AA Range: 8 - 10%
Characteristics: Citrus (less aggressive than American hops; more "English")
Substitutes: EKG
Polaris (GER)
AA Range: 19 - 23%
Characteristics: Minty.
Substitutes: N/A
Premiant (Czech Republic)
AA Range: 7 - 10%
Characteristics: Mild, pleasant aroma.
Substitutes: Styrian Goldings, perhaps Saaz and Aurora
Pride of Ringwood (AUS)
AA Range: 9 - 10.5%
Beta: 5.5 - 6%
Cohumulone: 32%
Characteristics: Unique, intense aroma describe as "coarse," citrusy, herbal. Ubiquitous Australian hop.
Substitutes: Cluster, Galena
Progress (UK)
AA Range: 5 - 7%
Characteristics: Mildly spicy or woody, hint of juniper, similar to Fuggle but slightly sweeter.
Substitutes: Fuggle
Rakau (NZ)
AA Range: 9 - 11%
Beta: 4.6%
Cohumulone: 25%
Characteristics: Grassy and spicy upfront, with some peach and tangerine in the finish. Click through for notes on my Rakau single hop pale ale.
Substitutes: N/A
Riwaka (NZ)
AA Range: 5 - 7%
Characteristics: Strong grapefruit citrus character.
Substitutes: Cascade
Saaz (Czech Republic)
AA Range: 3 - 5%
Characteristics: Soft aroma and bitterness, maybe the quintessential "spicy" hop. Noble hop traditionally used for pilsners.
Substitutes: Sterling, Spalt
San Juan Ruby Red (US)
AA Range: 7%
Characteristics: Wild growing hop discovered in CO. Fruity, slightly sweet.
Substitutes: n/a
Santiam (US)
AA Range: 5 - 7%
Characteristics: Similar to Tettnanger. Herbal, floral.
Substitutes: Tettnanger
Saphir (GER)
AA Range: 3 - 5.5%
Characteristics: Sweet, clean, spicy; citrusy with an almost tangerine aroma.
Substitutes: Hallertau
Satus (US)
AA Range: 12.5 - 14.0%
Characteristics: Similar to Galena.
Substitutes: Galena
Select (GER)
AA Range: 4 - 6%
Characteristics: Bred to be similar to Spalt, Tettnang, Saaz.
Substitutes: Spalt, Tettnang, Saaz
Serebrianka (Russia)
AA Range: 3.5%
Characteristics: Light perfume aroma.
Simcoe (US)
AA Range: 11 - 14%
Beta: 4 - 5%
Cohumulone: 15 - 20%
Characteristics: Pine and citrus, sweet berries and perfume. Unique, complex flavor with very smooth bittering. Click for notes on my Simcoe single hop pale ale.
Substitutes: A combination of Columbus and Centennial might come close.
Smaragd (GER)
AA Range: 4 - 6%
Characteristics: A new European response to Amarillo. Fruity nose, flowery; more prominent aroma than most European varieties; balanced subdued fruitiness.
Substitutes: Try a combo of German and American hops
Sonnet Golding (US)
AA Range: 6.6%
Characteristics: Similar characteristics to Golding hops.
Sorachi Ace (Japan)
AA Range: 12 - 16%
Characteristics: Lemony, Lemongrass, lemon-cream flavor.
Substitutes: Southern Cross
Southern Cross (NZ)
AA Range: 11 - 14%
Characteristics: Lemon, lime, pine.
Substitutes: Sorachi Ace
Sovereign (UK)
AA Range: 4 - 7%
Characteristics: Earthy, nutty, pine.
Substitutes: Fuggle
Spalt (GER)
AA Range: 3.5 - 5%
Characteristics: Spicy, Noble hop aroma.
Substitutes: Saaz, Tettnang
Stella (AUS)
AA Range: 14 - 16%
Beta: 4 - 4.5%
Cohumulone: 36%
Characteristics: Spicy, earthy, hints of star anise. Floral.
Substitutes: Mix of English and Noble varieties
Sterling (US)
AA Range: 5 - 9%
Characteristics: Floral, spicy, slight citrus aroma.
Substitutes: Saaz
Sticklebract (NZ)
AA Range: 11 - 14%
Characteristics: Piney, citrus. Harsher bittering.
Strisselspalt (France)
AA Range: 3 - 5%
Characteristics: Mild Noble-like flavor, spicy, herbal.
Substitutes: Hersbrucker, Hallertau
Styrian Goldings (Slovenia)
AA Range: 4.5 - 6%
Characteristics: Mild, spicy aroma.
Substitutes: Aurora, Fuggle, Williamette
Summer (AUS)
AA Range: 4 - 7%
Beta: 4.8 - 6.1%
Cohumulone: 23 - 25%
Characteristics: Apricot, orange marmalade, melon notes; undercurrent of mild earth, spice. Click through for notes on my Summer hopped pale ale.
Substitutes: Possibly Rakau, Amarillo
Summit (US)
AA Range: 17 - 19%
Characteristics: Smooth bittering with orange, tangerine, citrus character.
Substitutes: Apollo
Super Pride (AUS)
AA Range: 9 - 10.5%
Beta: 5.5 - 6%
Cohumulone: 32%
Characteristics: Unique, intense aroma describe as "coarse," citrusy, herbal. Ubiquitous Australian hop.
Substitutes: Cluster, Galena
Sun (US)
AA Range: 12 - 16%
Super Alpha (NZ)
AA Range: 10 - 12%
Characteristics: Piney, grassy, lemongrass.
Substitutes: n/a
Target (UK)
AA Range: 8 - 13%
Characteristics: Herbal, earthy, grassy.
Substitutes: Admiral
(Hallertau) Taurus (GER)
AA Range: 12 - 17%
Characteristics: Noble, aromatic, zesty.
Substitutes: Horizon, Herkules, Magnum
Tettnang (UK)
AA Range: 3.5 - 5%
Characteristics: Herbal, slightly spicy, woody.
Substitutes: Saaz, Spalt, Ultra
Topaz (AUS)
AA Range: 15.5 - 18%
Beta: 6 - 7%
Cohumulone: 47 - 50%
Characteristics: Lychee fruit, tangerine, spice and resin. Touch of citrus.
Substitutes: Possibly Rakau, Stella
Tradition (GER)
AA Range: 5 - 7%
Characteristics: Sweetly flowery, earthy. Bred to be stronger version of Hallertau.
Substitutes: Hallertau, Liberty
Ultra (US)
AA Range: 4.5 - 5%
Characteristics: Spicy, floral, mild. Noble hop replacement.
Substitutes: Saaz, Spalt, Tettnang
Vanguard (US)
AA Range: 5 - 6%
Characteristics: Slightly flowery, herbal, and mild. Similar to Hallertau.
Substitutes: Hallertau, Spalt, Tettnang
Waimea (NZ)
AA Range: 15 - 16%
Characteristics: Pine needles, citrus fruit, grapefruit, tangerine.
Substitutes: N/A
Wakatu (NZ)
AA Range: 7 - 9%
Beta: 5.8% - 8.5%
Cohumulone: 28 - 35%
Characteristics: Mildly spicy, with a floral and citrus / lime character. Also known as Hallertau Aroma.
Substitutes: N/A
Warrior (US)
AA Range: 15 - 17%
Characteristics: Clean, mellow flavor; mild citrus lemon character.
Substitutes: Bravo, possibly Apollo or Magnum
Willamette (US)
AA Range: 4 - 6%
Beta: 3.5 - 4.5%
Cohumulone: 30 - 35%
Characteristics: Herbal, woody, earthy.
Substitutes: Fuggle, Tettnang
Zeus
See: Columbus/Tomahawk.
Zythos (US)
AA Range: 10 - 12%
Characteristics: Strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.
Substitutes: Cascade, Ahtanum, Sorachi Ace
To compile these results, I basically Googled each hop and tried to cross-reference at least four or five different resources. (However, many newer hops only had one or two sites describing them, so I did the best I could.) Sites referenced include Northern Brewer, Rebel Brewer, Brew Dudes, Beer Advocate, Wikipedia, beerlegends.com, usahops.org and the HomeBrewTalk Wiki — all fantastic sites and resources. I also tried to avoid hops
Admiral (UK)
AA Range: 13.5 - 16%
Characteristics: Bred as a replacement for Target with a less harsh bitterness. Weak aroma with mild citrus character.
Substitutes: Target, Challenger
Ahtanum (US)
AA Range: 5.7 - 6.3%
Characteristics: Citrus and floral character, with grapefruit qualities said to be stronger than in Cascade. Ahtanum may also feature resiny or earth notes.
Substitutes: Cascade, Amarillo
Amarillo (US)
AA Range: 8 - 11%
Beta: 6 - 7%
Cohumulone: 21 - 24%
Characteristics: Floral, grapefruit, citrus, peach.
Substitutes: Cascade, Centennial, Citra
Apollo (US)
AA Range: 18 - 22%
Beta: 5.5 - 8%
Cohumulone: 24 - 28%
Characteristics: Orange, with some resin. Dank.
Substitutes: Summit
Aramis (US)
AA Range: 8%
Characteristics: Herbal, floral, earthy, lemon.
Substitutes: N/A
Aurora (Slovenia)
AA Range: 7 - 9%
Characteristics: General "hoppy" aroma, fruity.
Substitutes: Styrian Golding, Premiant, Northern Brewer
Belma (US)
AA Range: 12%
Characteristics: Clean fruity hoppiness; strawberry, melon, mild citrus. Click through for my experience with Belma in a single hop IPA.
Substitutes: Pacific Gem
Bramling Cross (UK)
AA Range: 7 - 10%
Characteristics: Strong and spicy English hop. Fruity blackcurrant and lemon citrus.
Substitutes: East Kent Goldings, Progress, Brewer's Gold
Bravo (US)
AA Range: 14 - 17%
Characteristics: Smooth, mild flavor; fruity, floral. Clean bittering.
Substitutes: Warrior
Brewer's Gold (UK)
AA Range: 5 - 8%
Characteristics: Early bittering hop. Resiny, spicy. Black currant aroma.
Substitutes: Bullion, Galena, Bramling Cross
Bullion (US)
AA Range: 7 - 9%
Characteristics: Early, traditional bittering hop for stouts. Resiny, earthy; pungent black currant or raspberry aroma.
Substitutes: Brewer's Gold, Galena
Calypso (US)
AA Range: 12-14%
Characteristics: Lemony aroma, tart apple, earthy tea.
Substitutes: n/a
Cascade (US)
AA Range: 4.5 - 7.0%
Beta: 4.8 - 7%
Cohumulone: 33 - 40%
Characteristics: Ubiquitous American hop; citrusy grapefruit character.
Substitutes: Centennial
Centennial (US)
AA Range: 9 - 12%
Beta: 3.5 - 4.5%
Cohumulone: 28 - 30%
Characteristics: Balanced fruity citrus / stone-fruit character. Smooth bitterness.
Substitutes: Cascade, Citra
Challenger (UK)
AA Range: 6 - 9 %
Characteristics: Clean bittering hop with strong, spicy aroma.
Substitutes: Perle, Target, Phoenix, EKG
Chinook (US)
AA Range: 11 - 14%
Beta: 3 - 4%
Cohumulone: 29 - 34%
Characteristics: Spicy, piney flavor with some grapefruit.
Substitutes: Nugget, Columbus, Northern Brewer
Citra (US)
AA Range: 10 - 12%
Beta: 3.5 - 4.5%
Cohumulone: 22 - 24%
Characteristics: Potent aroma of intense mango, tropical fruit and citrus. Flavor is a bit smoother, less specific but still intense. Extremely effective as a dry hop and late addition hop. I've heard complaints about Citra as a bittering hop
Substitutes: Galaxy, Centennial, Nelson Sauvin
Cluster (US)
AA Range: 5.5 - 8.5%
Characteristics: Pungent bittering hop; spicy, floral aroma. One of the original American hops.
Substitutes: Galena, Northern Brewer
Columbus / Tomahawk / Zeus (CTZ) (US)
AA Range: 14 - 16%
Beta: 4.5 - 5.5%
Cohumulone: 30 - 35%
Characteristics: Dank, earthy, resin.
Substitutes: Chinook, Nugget
Comet (US)
AA Range: 9 - 11%
Characteristics: Intense wild American grapefruit / citrus character; extremely dank.
Substitutes: Summit
Crystal (US)
AA Range: 2 - 5%
Characteristics: American grown Hallertau hybrid. Flowery, spicy aroma. Sister hop to Mount Hood and Liberty.
Substitutes: Mt. Hood, Hersbrucker, Liberty, Hallertau
Dana (Slovenia)
AA Range: 11 - 16%
Beta: 4.8 - 6%
Cohumulone: 28 - 31%
Characteristics: A psuedo-Noble hop with a rustic, musty spiciness and mild bitterness.
Substitutes: N/A
Delta (US)
AA Range: 5.5 - 7%
Beta: 5.5 - 7%
Cohumulone: 22 - 24%
Characteristics: Slightly spicy with a hint of citrus. (Delta is a cross between Fuggles and Cascade). Described as subtle and mild.
Substitutes: N/A
East Kent Goldings (UK)
AA Range: 4.5 - 6.5%
Beta: 1.9 - 2.8%
Cohumulone: 28 - 32%
Characteristics: A popular, traditional English hop with gentle fragrant aroma. Smooth, spicy and floral. Has defined English ales for centuries.
Substitutes: Fuggle, First Gold, Williamette
El Dorado (US)
AA Range: 14 - 16%
Characteristics: An intense, candy-like aroma of cherry, pear and fruit. Can taste like cherry Jolly Ranchers in extra-hoppy beers.
Substitutes: Sounds pretty unique, sorry folks
Falconers Flight (US)
AA Range: 10.5%
Characteristics: Tropical, citrus, floral, lemon and grapefruit.
Substitutes: Cascade, Ahtanum, Sorachi Ace
Falconers Seven Seas (US)
AA Range: 9 - 10%
Characteristics: Fruity, citrus, spicy, earthy. A cross-breed of 7 "C" variety hops. (Get it?)
Substitutes: Simcoe
First Gold (UK)
AA Range: 6 - 9%
Characteristics: A child hybrid of Goldings, similar in aroma; spicy. Woody, minty flavor and aroma.
Substitutes: Eat Kent Goldings, Fuggle, Crystal
Fuggle (UK)
AA Range: 4 - 6%
Characteristics: Woody, earthy. Mildly spicy.
Substitutes: Williamette, Styrian Goldings
Galaxy (AUS)
AA Range: 13 - 15%
Beta: 5.8 - 6%
Cohumulone: 35%
Characteristics: Tropical passionfruit, citrus hints of peach, mango. Similar to Citra but more fruity, less dank. For notes on my Galaxy single hop IPA, click here.
Substitutes: Citra, Amarillo, Centennial
Galena (UK)
AA Range: 11 - 14%
Characteristics: Fruity black currant; citrus.
Substitutes: Legacy, Brewer's Gold, Nugget
Glacier (US)
AA Range: 5 - 6%
Characteristics: Earthy/floral character with a sweet citrus.
Substitutes: Williamette, Styrian Goldings
Green Bullet (NZ)
AA Range: 10 - 14%
Characteristics: Fruity, resiny; described as having a distinct raisin-like character.
Substitutes: Possibly Galena
Hallertau (GER)
AA Range: 3.5 - 5.5%
Beta: 3 - 4%
Cohumulone: 17 - 24%
Characteristics: Versatile, classic hop with mild spicy, flowery, earthy aroma. "Noble" hop common to German lagers. See also: Hallertau Mittelfrüh
Substitutes: Hersbruck, Mt. Hood, Liberty, Helga
Hallertau Aroma (Wakatu) (NZ)
AA Range: 7 - 9%
Beta: 5.8 - 8.5%
Cohumulone: 28 - 35%
Characteristics: Less spicy than Mittelfrüh, with a floral and citrus / lime character. Also known as Wakatu.
Substitutes: N/A
Hallertau Blanc (GER)
AA Range: 9 - 12%
Characteristics: Flowery-fruity aroma, passion fruit, grapefruit, gooseberry and pineapple.
Substitutes: Sounds like it could be the German response to Galaxy / Nelson Sauvin?
Hallertau Mittelfrüh (GER)
AA Range: 3.5%
Beta: 3.5 - 4.5%
Cohumulone: 20 - 26%
Characteristics: Versatile, classic hop with mild spicy, flowery, earthy aroma. "Noble" hop common to German lagers. Most likely a regional subset of Hallertau hops.
Substitutes: Hersbruck, Mt. Hood, Liberty, Helga
Helga (AUS)
AA Range: 5 - 6.3%
Beta: 4.6%
Characteristics: Noble-ish aroma, flowery, mild. (I like that the few sites I've found with this hop describe it as "good for Ales and lagers." Gee, thanks.)
Substitutes: Hallertau Mittelfrueh, Hersbrucker
Herald (UK)
AA Range: 9 - 13%
Characteristics: A sister of Pioneer; strong bitterness with citrus and grapefruit.
Substitutes: Pioneer
Herkules (GER)
AA Range: 12 - 17%
Characteristics: Slightly fruity, spicy aroma.
Substitutes: Horizon, Magnum, (Hallertau) Taurus
(Hallertau) Hersbrucker (GER)
AA Range: 2 - 5%
Beta: 4 - 6%
Cohumulone: 19 - 25%
Characteristics: Moderate-intensity floral character, spice and fruit.
Substitutes: Hallertau, Helga
Horizon (US)
AA Range: 10 - 16%
Characteristics: Citrus and floral, fragrant aroma. Possibly some spice / resin. Clean bittering.
Substitutes: Magnum, Amarillo
Hüll Melon (GER)
AA Range: 6.9 - 7.5%
Characteristics: Strawberry and honeydew, melon nuances.
Substitutes: N/A
Kohatu (NZ)
AA Range: 6 - 7%
Beta: 5.8 - 3.5%
Cohumulone: 21%
Characteristics: Intense floral characters, grapefruit, pine needles, tropical fruit.
Substitutes: N/A
Legacy (US)
AA Range: ~7 - 8%
Characteristics: Floral, blackcurrant, spicy.
Substitutes: Cluster, Galena
Liberty (US)
AA Range: 3 - 6%
Characteristics: Mild, slightly spicy, resiny. Sometimes considered a noble hop.
Substitutes: Hallertau
Lublin (Poland)
A Polish-bred descendant of Czech Saaz.
Marynka (Poland)
AA Range: 7 - 10%
Characteristics: Earthy, rooty, liquorice.
Substitutes: Perle, Chinook
Magnum (GER)
AA Range: 11 - 15%
Characteristics: Very clean bittering with mild, faint aroma.
Substitutes: Horizon
Mandarina Bavaria (GER)
AA Range: 7 - 10%
Characteristics: Intense mandarin, citrus notes.
Substitutes: N/A
Meridian (US)
AA Range: 6 - 7%
Characteristics: Not much info on this one yet; I've read that Meridian offers citrus, lemon, with some tropical fruit and floral characteristics.
Substitutes: Citra, Amarillo, Sorachi Ace.. ?
Merkur (GER)
AA Range: 12 - 15%
Characteristics: Similar to Magnum for bittering, but with an earthy, floral aroma.
Substitutes: Magnum, Horizon
Millennium (US)
AA Range: 13 - 16%
Beta: 4.8%
Cohumulone: 30%
Characteristics: Clean bittering, with herbal aroma.
Substitutes: Nugget
Mosaic (US)
AA Range: 10 - 12%
Beta: 3.2 - 3.9%
Cohumulone: 24 - 26%
Characteristics: Mango, stone fruit, berry medley, melon. Mild herbal character reported in some instances. Click through for notes on my Mosaic single hop IPA.
Substitutes: Possibly a blend of Galaxy and Nelson Sauvin
Motueka (NZ)
AA Range: 6.5 -7.5%
Characteristics: Lemony, tropical fruit, spice.
Substitutes: Saaz
Mount Hood (US)
AA Range: 5 - 8%
Characteristics: Mild and clean aroma and flavor.
Substitutes: Hallertauer, Tettnanger
Mount Rainier (US)
AA Range: 5 - 8%
Characteristics: Hallertauer with higher AA; aroma of citrus and licorice.
Substitutes: Hallertauer, Fuggles
Nelson Sauvin (NZ)
AA Range: 11 - 13%
Beta: 6 - 8%
Cohumulone: 22 - 26%
Characteristics: White wine, grapefruit, tangy berries. Dank and intensely fruity. Click through for notes on my Nelson single hop pale ale.
Substitutes: Extremely unique, no subs.
Newport (US)
AA Range: 12 - 15%
Characteristics: Mild aroma; good bittering.
Substitutes: Magnum
Northdown (UK)
AA Range: 6 - 10%
Characteristics: Clean bitterness and a distinct woody, minty flavor.
Substitutes: Northern Brewer
Northern Brewer (UK)
AA Range: 8 - 10%
Characteristics: Good bitterness and neutral, mild flavor.
Substitutes: Northdown, Perle, Aurora
Nugget (US)
AA Range: 10 - 14%
Characteristics: Somewhat heavy, herbal bitterness and aroma.
Substitutes: Galena, Columbus
Opal (GER)
AA Range: 8 - 10%
Characteristics: Moderate bitterness, spicy, fruity, floral.
Substitutes: Saphir, East Kent Goldings
Pacific Gem (NZ)
AA Range: 13 - 16%
Characteristics: Clean bitterness; soft flavor with notes of strawberry, blackberry, berry medley. Tangy citrus, melon, tangerine. Click through for notes on my Pacific Gem single hop pale ale.
Substitutes: Belma
Pacifica (NZ)
AA Range: 5 -6%
Characteristics: Orange marmalade flavor, with some citrus and floral character as well.
Substitutes: Possibly a combination of Mittlefruh and Amarillo.
Pacific Jade (NZ)
AA Range: 12 - 14%
Characteristics: Soft bitterness. Bold aroma of citrus and crushed black pepper.
Substitutes: Magnum
Palisade (US)
AA Range: 5.5 - 9.5%
Characteristics: Fruity but non-citrusy aroma; earthy undertones.
Substitutes: Willamette
Perle (GER)
AA Range: 6 - 8%
Characteristics: Spicy, minty aroma of moderate intensity and balanced bittering.
Substitutes: Northern Brewer, Northdown
Phoenix (UK)
AA Range: 7 - 11%
Characteristics: Spicy "English Ale" aroma with clean bittering.
Substitutes: Challenger, Northern Brewer
Pilgrim (UK)
AA Range: 9 - 13%
Characteristics: Spicy earthy character.
Substitutes: Target
Pioneer (UK)
AA Range: 8 - 10%
Characteristics: Citrus (less aggressive than American hops; more "English")
Substitutes: EKG
Polaris (GER)
AA Range: 19 - 23%
Characteristics: Minty.
Substitutes: N/A
Premiant (Czech Republic)
AA Range: 7 - 10%
Characteristics: Mild, pleasant aroma.
Substitutes: Styrian Goldings, perhaps Saaz and Aurora
Pride of Ringwood (AUS)
AA Range: 9 - 10.5%
Beta: 5.5 - 6%
Cohumulone: 32%
Characteristics: Unique, intense aroma describe as "coarse," citrusy, herbal. Ubiquitous Australian hop.
Substitutes: Cluster, Galena
Progress (UK)
AA Range: 5 - 7%
Characteristics: Mildly spicy or woody, hint of juniper, similar to Fuggle but slightly sweeter.
Substitutes: Fuggle
Rakau (NZ)
AA Range: 9 - 11%
Beta: 4.6%
Cohumulone: 25%
Characteristics: Grassy and spicy upfront, with some peach and tangerine in the finish. Click through for notes on my Rakau single hop pale ale.
Substitutes: N/A
Riwaka (NZ)
AA Range: 5 - 7%
Characteristics: Strong grapefruit citrus character.
Substitutes: Cascade
Saaz (Czech Republic)
AA Range: 3 - 5%
Characteristics: Soft aroma and bitterness, maybe the quintessential "spicy" hop. Noble hop traditionally used for pilsners.
Substitutes: Sterling, Spalt
San Juan Ruby Red (US)
AA Range: 7%
Characteristics: Wild growing hop discovered in CO. Fruity, slightly sweet.
Substitutes: n/a
Santiam (US)
AA Range: 5 - 7%
Characteristics: Similar to Tettnanger. Herbal, floral.
Substitutes: Tettnanger
Saphir (GER)
AA Range: 3 - 5.5%
Characteristics: Sweet, clean, spicy; citrusy with an almost tangerine aroma.
Substitutes: Hallertau
Satus (US)
AA Range: 12.5 - 14.0%
Characteristics: Similar to Galena.
Substitutes: Galena
Select (GER)
AA Range: 4 - 6%
Characteristics: Bred to be similar to Spalt, Tettnang, Saaz.
Substitutes: Spalt, Tettnang, Saaz
Serebrianka (Russia)
AA Range: 3.5%
Characteristics: Light perfume aroma.
Simcoe (US)
AA Range: 11 - 14%
Beta: 4 - 5%
Cohumulone: 15 - 20%
Characteristics: Pine and citrus, sweet berries and perfume. Unique, complex flavor with very smooth bittering. Click for notes on my Simcoe single hop pale ale.
Substitutes: A combination of Columbus and Centennial might come close.
Smaragd (GER)
AA Range: 4 - 6%
Characteristics: A new European response to Amarillo. Fruity nose, flowery; more prominent aroma than most European varieties; balanced subdued fruitiness.
Substitutes: Try a combo of German and American hops
Sonnet Golding (US)
AA Range: 6.6%
Characteristics: Similar characteristics to Golding hops.
Sorachi Ace (Japan)
AA Range: 12 - 16%
Characteristics: Lemony, Lemongrass, lemon-cream flavor.
Substitutes: Southern Cross
Southern Cross (NZ)
AA Range: 11 - 14%
Characteristics: Lemon, lime, pine.
Substitutes: Sorachi Ace
Sovereign (UK)
AA Range: 4 - 7%
Characteristics: Earthy, nutty, pine.
Substitutes: Fuggle
Spalt (GER)
AA Range: 3.5 - 5%
Characteristics: Spicy, Noble hop aroma.
Substitutes: Saaz, Tettnang
Stella (AUS)
AA Range: 14 - 16%
Beta: 4 - 4.5%
Cohumulone: 36%
Characteristics: Spicy, earthy, hints of star anise. Floral.
Substitutes: Mix of English and Noble varieties
Sterling (US)
AA Range: 5 - 9%
Characteristics: Floral, spicy, slight citrus aroma.
Substitutes: Saaz
Sticklebract (NZ)
AA Range: 11 - 14%
Characteristics: Piney, citrus. Harsher bittering.
Strisselspalt (France)
AA Range: 3 - 5%
Characteristics: Mild Noble-like flavor, spicy, herbal.
Substitutes: Hersbrucker, Hallertau
Styrian Goldings (Slovenia)
AA Range: 4.5 - 6%
Characteristics: Mild, spicy aroma.
Substitutes: Aurora, Fuggle, Williamette
Summer (AUS)
AA Range: 4 - 7%
Beta: 4.8 - 6.1%
Cohumulone: 23 - 25%
Characteristics: Apricot, orange marmalade, melon notes; undercurrent of mild earth, spice. Click through for notes on my Summer hopped pale ale.
Substitutes: Possibly Rakau, Amarillo
Summit (US)
AA Range: 17 - 19%
Characteristics: Smooth bittering with orange, tangerine, citrus character.
Substitutes: Apollo
Super Pride (AUS)
AA Range: 9 - 10.5%
Beta: 5.5 - 6%
Cohumulone: 32%
Characteristics: Unique, intense aroma describe as "coarse," citrusy, herbal. Ubiquitous Australian hop.
Substitutes: Cluster, Galena
Sun (US)
AA Range: 12 - 16%
Super Alpha (NZ)
AA Range: 10 - 12%
Characteristics: Piney, grassy, lemongrass.
Substitutes: n/a
Target (UK)
AA Range: 8 - 13%
Characteristics: Herbal, earthy, grassy.
Substitutes: Admiral
(Hallertau) Taurus (GER)
AA Range: 12 - 17%
Characteristics: Noble, aromatic, zesty.
Substitutes: Horizon, Herkules, Magnum
Tettnang (UK)
AA Range: 3.5 - 5%
Characteristics: Herbal, slightly spicy, woody.
Substitutes: Saaz, Spalt, Ultra
Topaz (AUS)
AA Range: 15.5 - 18%
Beta: 6 - 7%
Cohumulone: 47 - 50%
Characteristics: Lychee fruit, tangerine, spice and resin. Touch of citrus.
Substitutes: Possibly Rakau, Stella
Tradition (GER)
AA Range: 5 - 7%
Characteristics: Sweetly flowery, earthy. Bred to be stronger version of Hallertau.
Substitutes: Hallertau, Liberty
Ultra (US)
AA Range: 4.5 - 5%
Characteristics: Spicy, floral, mild. Noble hop replacement.
Substitutes: Saaz, Spalt, Tettnang
Vanguard (US)
AA Range: 5 - 6%
Characteristics: Slightly flowery, herbal, and mild. Similar to Hallertau.
Substitutes: Hallertau, Spalt, Tettnang
Waimea (NZ)
AA Range: 15 - 16%
Characteristics: Pine needles, citrus fruit, grapefruit, tangerine.
Substitutes: N/A
Wakatu (NZ)
AA Range: 7 - 9%
Beta: 5.8% - 8.5%
Cohumulone: 28 - 35%
Characteristics: Mildly spicy, with a floral and citrus / lime character. Also known as Hallertau Aroma.
Substitutes: N/A
Warrior (US)
AA Range: 15 - 17%
Characteristics: Clean, mellow flavor; mild citrus lemon character.
Substitutes: Bravo, possibly Apollo or Magnum
Willamette (US)
AA Range: 4 - 6%
Beta: 3.5 - 4.5%
Cohumulone: 30 - 35%
Characteristics: Herbal, woody, earthy.
Substitutes: Fuggle, Tettnang
Zeus
See: Columbus/Tomahawk.
Zythos (US)
AA Range: 10 - 12%
Characteristics: Strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.
Substitutes: Cascade, Ahtanum, Sorachi Ace
To compile these results, I basically Googled each hop and tried to cross-reference at least four or five different resources. (However, many newer hops only had one or two sites describing them, so I did the best I could.) Sites referenced include Northern Brewer, Rebel Brewer, Brew Dudes, Beer Advocate, Wikipedia, beerlegends.com, usahops.org and the HomeBrewTalk Wiki — all fantastic sites and resources. I also tried to avoid hops
Thursday, June 27, 2013
Reviews of English Mild v1, Design and Brewing of English Mild v2
Thanks to Eagle Rock Solidarity and Moorehouse Black Cat, English Mild is becoming one of my favorite styles of beer. I really enjoy the layers of rich maltiness, roast, chocolate and fruitiness of the milds, especially when wrapped up in its low ABV package. Both Solidarity and Black Cat almost taste like a scaled down Milk Stout without the lactose, which given my affinity for a good milk stout, equals awesomeness in a bottle.
With my crazy schedule (Pregnant wife, finishing Ph.D., starting up company and working on my Post-Doc research on the side) I've found that I can't really drink a pint of a higher ABV beer in the evening, as they get me drunk and make me sluggish the next day. In order build up a yeast cake for a massive Imperial Milk Stout and produce a stash of session beer, I brewed an English Mild a couple months back. My local homebrew shop had some Briess Mild Malt on hand, and I figured it would be interesting to try and make a Mild using actual Mild Malt (Granted this is Breiss' version of it, so most likely not uber traditional).
I decided I wanted a fairly biscuity, thick (yet drinkable), slightly chocolatey and roasty Mild. In order to really produce some strong biscuit notes I went with a large percentage of Breiss Victory Malt on top of the Mild Malt Base (Mild malt tastes a touch biscuity as well, with a slight sweetness and a chewy mouthfeel). To up the body and give it a little caramel and toffee like sweetness I went with 7.5% English Medium Crystal (Simpson's) and 5% English Dark Crystal (Simpson's), with 5% English Pale Chocolate Malt for some roastyness and biscuity, milk chocolate like flavors.
The beer was mashed high (158F, Brew in a Bag) for 45 minutes, 90 minute boil, pure O2 (60 seconds) and fermented as a split batch at 62F (5 days), 70 F (3 days) with Wyeast 1968 and ECY Mild Ale.
While the WY1968 produced a nice beer it lacked some malt sweetness and caramel notes so I bottled primed with turbinado. The ECY Mild Ale was unfortunately infected from the get go (the original vial and starter smelt lactic) and as a result, I racked it into another fermenter, blended with some extra English Barleywine from a keg (1.5 gallons each) and a can of Lyle's Golden syrup and then pitched 1 pack Roselare, 1 pack Lambic blend (both sitting in fridge) and 1/4 pack BugFarm VI to make an impromptu sour (Souring as we speak).
The final recipe with details is below:
English Mild 1.0 Recipe
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 059-062 Mild, English Browns S/N
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Mild
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 6.00 gal
Boil Size: 8.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.051 SG
Estimated Color: 24.2 SRM
Estimated IBU: 20.7 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type %/IBU
8 lbs 12.7 oz Mild Malt - Ashburne (Briess) 5.3 SRM Grain 72.5 %
1 lbs 3.4 oz Victory Malt (biscuit) (Briess) 28.0 SRM Grain 10.0 %
14.6 oz Crystal, Medium (Simpsons) 55.0 SRM Grain 7.5 %
9.7 oz Crystal, Extra Dark (Simpsons) 160.0 SRM Grain 5.0 %
9.7 oz Pale Chocolate Malt 200.0 SRM Grain 5.0 %
0.90 oz Challenger [6.70 %] - FWH 90.0 minute Hop 20.7 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) Yeast
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temp Step Time
Saccharification Add 41.55 qt of water at 162.6 F 158.0 F 45 min
Mash Out Add 0.00 qt of water and heat to 168.0 168.0 F 10 min
Notes:
------
59 = ECY Mild Ale, Breiss Mild Malt
60 = WY1968, Breiss Mild Malt
59, 60 = Mash temp 157.9 F, after 45 min sunk to 154 F. After boil, chilled to 60 F, oxygenated 60 seconds pure O2, pitched yeast (7 gallons total; boil not as vigorous as it should have been, but still hit expected O.G.).
ECY & WY1968 Mild hanging at around 62 F after 36 hours. Moved to bath to heat to 70 F for D-rest.
59 is infected, lacto pellicle. ECY Mild strain smelt infected when I opened the vial, smelt infected when I did starter, beer infected, surprise motherfucker. Took infected mild and blended with Brain Damage Barleywine and pitched Wyeast Lambic Blend & Roselare & ECY Bug Farm VI with some Lyles Golden Syrup added to bring volume to exactly 3 Gallons (no headspace for O2, is souring very nicely; will add some D2 a couple months from now to ramp up sourness and give some dark malt flavors to try and approximate a Flander's Red or Sour Brown Ale (Might rack onto fresh homegrown peaches).
60 was Bottle conditioned to 2.0 volumes Co2 w/ turbinado (80 grams).
To Brew:
61 = ECY Mild Ale, Muntons Marris Otter (Get non infected yeast)
62 = WY1968, Muntons Marris Otter
Created with BeerSmith 2 - http://www.beersmith.com
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After the WY1968 Mild (Batch 60) spent 2 weeks in the bottle I cracked a bottle for review:
Aroma: Coffee, chocolate, roast, cola, bread crust, nutty malt, brown sugar & molasses, with a slight rasin and prune aroma and minimal fruity esters
Taste: Light cola and coffee with moderate amount of bread crust upfront that fades very quickly into brown sugar and light roast, with a touch of smoke/flint and woodyness in the finish.
Mouthfeel: Thin! Slight pricklyness in finish, with a tiny bit of astringency. Carbonation is low and spot on.
Overall/Future Versions: This beer, while tasty and flavorful, isn't quite where I want it. It needs to have a much fuller mouthfeel (Mash higher, more crystal) with some caramel sweetness and in general more malt complexity. Upping the roast and chocolate character a touch, should help balance out the increased sweetness and body so as not to come across as cloying. A touch more ester production would help complexity even more.
In addition to my own review I've attached BJCP scoresheets from the Maltose Falcon's Mayfaire Competition (Judged Blind) and from a friend's blog, Kettle and Cellar.
A while back, a recipe for my Vanilla Chai Latte (VCL) Imperial Milk Stout was published in the homebrewing section of Beer Advocate Magazine. The VCL was judged blind in the Maltose Falcon's Doug King Memorial Specialty and Experimental Beer Competition by Drew Beechum. Drew commented on my scoresheet that he really liked the beer and asked for a recipe, so I of course contacted him and eventually it lead to the recipe being published in the BA Magazine (Thanks Drew!). All that being said, Riley (Author of the Kettle and Cellar Blog, and JimmyTango on BA) was curious about the VCL so we set up a homebrew trade. Below is Riley's review of the v1.0 Mild followed by scoresheets from the Maltose Falcon's Mayfaire Competition.
Barfdigg's English Dark Mild
This was the first beer Kel and I opened from the beertrade. It was a mellow Sunday afternoon and the beer was great daytime drinker—although it would have been more fitting on a rainy day.
Appearance: Clear brown-to red with a thin off white head that looks pretty and creamy but falls quickly to a thin film… but can’t blame a low carbonation beer for being a little shy.
Smell: Rich coffee and bread crusty notes with some roasted nut tones and a hint of cola sweetness in the background. Pretty aromatic for a small beer, with a complex depth that fades from fruit to roast and a lot of layers in between.
Taste: Smooth and rich with more toffee than the nose. Nicely full without being too sweet (the beauty of the style when done right IMO). Rich and nutty… almost a hint of poppy seeds. Finish is long and cozy, clean and light, pleasant.
Mouthfeel: Light bodied with light to moderate carbonation. I’d say it could use a bit more body—preferably more “cheweyness” from oats or flaked wheat/barley, but some extra “stickyness” from more c-malts would be fine too.
Overall: I love the layers of yeast and malt. It is quite captivating for such a low gravity beer. I’d love to know what is lending the subtle herbal and cola notes, and I think the super low bitterness (low even for the style) is a nice touch.
If it were my beer what would I tweak? It’s hard to say exactly because I don’t know what the recipe looks like, but I’d probably add some [more?] oats or up the mash temp quite a bit to try to get more body out of it. And, although I generally stay away from it I may make the [switch?] to Marris Otter as a base in an effort to bring even more malty flavors to the party. Really though, I think the yeast choice, malt bill, hopping, and water treatments are right on.
Any of y’all that haven’t had the pleasure of drinking an English Dark Mild, go find one!
BJCP Scoresheets for English Mild Ale from Maltose Falcon's Mayfaire Competition:
So with all of that being said, I'd really like to rebrew this beer but make some changes to the grain bill to add complexity to the beer. As noted above in Riley's blog, the BJCP scoresheets and my review, this beer needs some increased malt flavor/richness and maybe a little more sweetness. Additionally, I feel like adding a touch more creamyness and a little more coffee and chocolate roastiness to the beer will help round it out on top of the increased malt sweetness/richness I'm shooting for (something I've noticed in Eagle Rock Solidarity, a kickass dark mild brewed by a local brewery, also featured on Brewing Network Can You Brew It).
In order to add some malt sweetness and richness, I'll be switching from Briess Mild Malt as the base malt to Fawcett/Simpsons or Muntons Marris Otter (I love Warminster Floor Malted, but it gives off this peanut butter cookie flavor that I feel would clash with everything else going on in this beer). The Briess Mild Malt really didn't add much flavor, maybe a touch of toastiness (grain doesn't taste like anything). Fawcett/Simons/Muntons Marris Otter all have a very nice, yet hard to describe, richness (Nutty, sweet, melanoidins) to them, which should make a nice base for this beer. Additionally, I'll be upping the English Medium Crystal from 7.5% to 10% to produce a little more body and a touch more sweetness and malt complexity. Will also be increasing the mash temp up to 160 for this one, to try and add some more body (NOTE: My beers tend to finish a little drier than Beersmith predicts, so I'm constantly mashing way higher than some of you guys out there).
The other big changes include the addition of golden naked oats at 4.5% of the grist and a slight reduction in pale chocolate malt (5% to 4.5%), and the inclusion of Franco Belges Kiln Coffee malt at 1.3% of the grist. I find the golden naked oats aid in head retention and give the head a nice creamy, shaving cream like consistency while adding minimal sweetness, almost like an oat version of carapils or crystal 10. The inclusion of Kiln Coffee malt should up the roast factor just a touch and lend a little more aggressive chocolate and coffee notes to the beer.
On the yeast front, I originally planned to replicate my earlier strain choices and do a split between ECY Mild Ale and Wyeast 1968, however the fresh ECY Mild vial I picked up was again infected when I did a starter of it so I scrapped the idea of using it in this brew. Instead I picked up some White Labs Bedford British (WLP006 Platinum), as I remember really enjoying the ester profile of this strain when I tried it at White Labs (Lightly fruity, medium attenuation, slight mineral character). The Wyeast 1968 is a great yeast, and one of my go tos for English Ales, so it will serve as the benchmark. For this batch I may under pitch slightly and fermenter around 72 F to promote a little more ester production, as some fruitiness from the yeast could really make this a well rounded and interesting beer.
Here is the updated English Mild 2.0 Recipe. It was brewed on 08/10/2013.
English Mild 2.0 Recipe
eerSmith Recipe Printout - http://www.beersmith.com
Recipe: 068-069 Mild, English Browns S/N
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (42.0)
Recipe Specifications
--------------------------
Batch Size (fermenter): 12.00 gal
Boil Size: 15.62 gal
Bottling Volume: 11.25 gal
Estimated OG: 1.054 SG
Estimated Color: 24.2 SRM
Estimated IBU: 18.6 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
16 lbs 1.8 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 65.3 %
1 lbs 14.2 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 7.6 %
2 lbs 5.7 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 9.6 %
1 lbs 2.9 oz Crystal, Extra Dark (Simpsons) (160.0 SR Grain 4.8 %
9.1 oz Pale Chocolate Malt (200.0 SRM) Grain 2.3 %
6.4 oz Kiln Coffee (180.0 SRM) Grain 1.6 %
1 lbs 2.9 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 4.8 %
1 lbs Candi Sugar, D1 (80.0 SRM) Sugar 4.1 %
1.65 oz Challenger [6.70 %] - FWH 60 min Hops 18.6 IBUs
2.2 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast
2.0 pkg Bedford British Ale (White Labs #WLP006) Yeast
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 24 lbs 10.9 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.47 gal of water at 164 F 158.0 F 40 min
Mash Out Add 0.00 qt of water and heat to 168.0 168.0 F 10 min
Notes:
------
Mash temp 158 F (156 F after 45 minutes). Went no sparge on a whim and efficiency suffered. Added 1 lb of D1 Candi Sugar to hit target boil gravity 1.044). 60 minutes to chill, hit OG spot on, even with extra gallon in the kettle (candi sugar bumped it up).
Chilled to 75 F. Oxygenated with pure O2 for 60 seconds. Pitched yeast:
68 = WLP006 Bedford British Ale, Fawcett Marris Otter Malt
Starter Size, Pitch Rate: 2 vials of 1 week old yeast, 200 billion cells; 10.6 million cells/ml
69 = WY1968, Fawcett Marris Otter Malt
Starter Size, Pitch Rate: 2 smack packs of 1 week old yeast, 200 billion cells; 10.6 million cells/ml
Transferred fermenter to fridge to cool wort to 68 F. Activity within 4 hours of pitching. Fermentation held around 70 F for first 48 hours then allowed to ramp up to 74 F to finish out.
Kegged 08/24/13, 8 psi for 2 weeks at 38 F to hit 2.2 vol CO2.
Created with BeerSmith 2 - http://www.beersmith.com
---------------------------------------------------------------------------------
Hops, Water Salts, Whirlfloc and Fermcap for the Boil/Mash:
Heating strike water for a no sparge brew day:
First pour from the keg:
Tuesday, June 4, 2013
Berliner Weisse Test
NOTE: Brew day should be last weekend in July or first weekend in August. Will update with brewday notes and pictures, and review when finished.
Berliner weisse is one of my favorite sour beer styles. On a hot summer day in Southern Cal the spritzy carbonation, lactic-lemony tartness, grainy wheat character and fruitiness really seem to hit the spot.
About ten months back I attempted my first Berliner as a partigyle beer from a large batch of single decocted Bavarian Hefeweizen I was preparing for an event (The Caltech Sausage Fest... yes, that is seriously an event). I ended up blending some of the first and second runnings to hit an O.G. of 1.028, and after a 15 minute boil with some EKG to hit 8 IBU, chilled it to 100 F and pitched 2 vials of White Labs Lactobacillus bacteria (WLP677). I kept the beer around 100 F for 7 days before slowly cooling to 70 F and pitching 1 packet of Wyeast German Ale Yeast (1007). After gravity was stable for 7 days (1.006), I racked to a bottling bucket, pitched Brettanomyces Bruxellensis and primed to 2.5 volumes of CO2 assuming that the gravity would drop to somewhere around 1.000 (It did). Upon tasting the beer at 3, 6 and 9 months, it had a great effervescent carbonation, floral/fruitiness and grainy wheat character, but just a touch of tartness.
I found this quite interesting as I assumed pitching Lactobacillus bacteria would produce a good deal of lactic acid. However, when doing a little research I found some interesting facts about Lactobacillus metabolism (Excerpt from Wikipedia, followed by information from http://textbookofbacteriology.net/lactics_2.html):
Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars in contrast to heterofermentative lactobacilli which can produce either alcohol or lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain[citation needed]. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum. Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance.
According to metabolism, Lactobacillus species can be divided into three groups:
Obligately homofermentative (Group I) including:
L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
Facultatively heterofermentative (Group II) including:
L. casei, L. curvatus, L. plantarum, L. sakei
Obligately heterofermentative (Group III) including:
L. brevis, L. buchneri, L. fermentum, L. reuteri
Heterofermentative (Left) and Homofermentative Metabolism (Right)
From http://textbookofbacteriology.net/lactics_2.html
Heterofermentative Homofermentative
Heterofermentative (Heterolactic)= One mole of glucose is converted (via the (via the pentose phosphate pathway) into equimolar quantities (1 each) of CO2, Ethanol and Lactic acid.
Homofermentative (Homolactic) = Under conditions of excess glucose and limited oxygen lactic acid bacteria can produce lactic acid via the catabolism of one mole of glucose (via the Embden-Meyerhof pathway) into 2 moles of pyruvate, which is eventually reduced to lactic acid.
Note that the Whitelabs WLP677 is referred to as Lactobacillus bacteria, which only lists a genus (Lactobacillus) and not a species (delbrueckii), which to me suggests a blend of species or un-named subspecies. Information from White Labs on the Mad Fermentationist's Blog (http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html) suggests that WLP677 is indeed heterofermentative and can produce lactic acid, CO2 and alcohol, in contrast to the Wyeast 5335 Lactobacillus delbrueckii (Genus and Species) that only produces lactic acid. Interestingly, a recent post on the Mad Fermentationist's blog reviewing his 100% WLP677 Lactobacillus fermented berliner weiss produced a similar result to my beer, namely a nice nose with some lactic acid like aromas, but a taste that falls pretty flat in the acid department (e.g. almost none).
One other note of import from the Mad Fermentationist's blog comes from Chad Yakobson at Crooked Stave, that mentioned "Lacto produces a protein degrading enzyme which is active at higher pH values. By lowering the pH (e.g., acid malt, or food grade acid) to 4.5-4.8 pre-pitching you can yield better foam stability. I decided to skip this technique on my first attempt however to see if it is a necessary step." Interestingly, the cited proteolytic activity is of critical importance for lactobacillus survival, and is important in flavor development in cheese production. In order to grow to high cell density some strains of lactobacillus require amino acids in quantities not available in their growth medium and thus must secrete proteases to liberate the amino acids from proteins. In cheese making this apparently is responsible for the production of desirable flavor tones. I'm curious if the strains available to homebrewers are auxotrophs (Prototrophs can synthesize all required amino acids themselves) and are required to secrete proteases for cell growth and survival. The notoriously poor foam stability in Berliner Weiss could most likely stem from the secreted proteases required for cell growth if lactic acid bacteria used for fermentation of Berliner weisse are indeed auxotrophic.
So, with all that long winded inner monologue about lactic acid bacteria, WTF am I going to do for my Berliner Weiss Test??
I'd really like to brew a series of Berliner Weiss' with varying fermentation and microbe/yeast profiles in order to find the sweet spot for my Berliner Weiss': very dry and effervescent, with sharp lactic/lemonade like sourness, moderate fruitiness and a nice grainy wheat flavor. In order to hit that mark I'll be utilizing the following strains:
Wyeast German Ale Yeast (1007)
Wyeast Berlinerweisse blend (3191 PC)
Wyeast Lactobacillus (5335)
White Labs Berlinerweisse blend (WLP630)
White Labs Brett Clausenii Trois (WLP644)
White Labs Lactobacillus (WLP677)
Non-fat Yogurt Mixed Culture
The use of Brett Clausenii Trois might be a bit weird to some, but I like its fruity aroma and mild Brett character, so I'll be using it instead of the normal Brett Clausenii (Lambicus used in the first Berliner was too funky/horsey/hay). Additionally, the use of a mixed yogurt culture may seem odd, but it is a source of lactobacillus (granted its not a pure culture), and provides an additional source of lactobacillus not produced by Wyeast or White Labs. While many people swear by sour mashing in corny kegs, I'm concerned with repeatability, so will not be performing sour mashes in this experiment.
As far as the grain bill, I'm just doing a simple 23 gallon extract batch with a mini-mash. 24 Gallon boil volume with straight up Wheat Extract LME & DME (65% Wheat, 35% Pilsner) with a mini-mash of Malted Wheat and Torrified Wheat for just a little extra dextrin content and raw wheat flavor (Not traditional, but I like it, so fuck tradition). Will be doing a short 30 minute boil with EKG hops to hit 5 IBU, then chilling down to 100 F for the Lacto ferments and racking off, then chilling the remainder down to 75 F for the Berliner Weisse Blend fermentations.
Heres the breakdown of the split batches and fermentation schedule:
5 gal - Wyeast Lacto and cup of non-fat yogurt for 7 days, White Labs Lacto to Finish
1 gal - Wyeast Lacto for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, White Labs BrettCT to finish
5 gal - Wyeast Lacto for 7 days, White Labs Lacto 7 days, White Labs BrettCT at bottling
5 gal - Wyeast Lacto for 7 days, Wyeast German Ale Yeast to finish, White Labs BrettCT at bottling
1 gal - White Labs Berlinerweisse Blend
1 gal - Wyeast Berlinerweisse Blend
Prior Batch - White Labs Lacto for 7 days, Wyeast German Ale Yeast to finish, White Labs Brett Lambicus at bottling
All batches containing Brettanomyces added at bottling will be primed to 2.5 volumes CO2, all batches without Brettanomyces will be primed to 3.0 volumes of CO2.
Note Additional volume of wort (4-5 gallons) will be innoculated with BugFarm VI and a bunch of maltodextrin to make a Golden sour that will be racked onto homegrown peaches in a couple months.
Beersmith Printout:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 072-077 Berliner Test
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Berliner Weiss
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 gal
Boil Size: 24.00 gal
Bottling Volume: 22.75 gal
Estimated OG: 1.033 SG
Estimated Color: 4.1 SRM
Estimated IBU: 5.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 30 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.25 oz Goldings, East Kent [5.50 %] - Boil 30.0 Hop 5 5.0 IBUs
6 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 4 30.0 %
12 lbs LME Wheat Bavarian (Briess) (4.0 SRM) Extract 3 60.0 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 2 5.0 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 5.0 %
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 4.50 qt of water at 162.8 F 156.0 F 40 min
Mash Out Add 0.00 qt of water and heat to 168.0 168.0 F 10 min
Notes:
------
Original batch using White Labs Lacto only, followed by German Ale Yeast then Brett Lambicus at bottling. Batch wasn't sour at all (almost like a funky lager), which seems to be common amongst other people who used only White Labs Lacto, whereas Wyeast users using their Berliner Blend have got a good deal of tart. Also, pitch brett trois or claus next time instead of lambicus, to get more tropical fruit and less barnyard funk. I still have bottles of White Labs Lacto, Wyeast German Ale and White Labs Brett Clausennii Berliner to compare against.
Split batches:
5 gal - Wyeast Lacto and cup of non-fat yogurt for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, BrettCT to finish
5 gal - Wyeast Lacto for 7 days, German Ale Yeast to finish, BrettCT at bottling
5 gal - Wyeast Lacto for 7 days, White Labs Lacto 7 days, BrettCT at bottling
1 gal - White Labs Berlinerweisse blend (630)
1 gal - Wyeast Berlinerweisse blend
Prior - White Labs Lacto for 7 days, German Ale Yeast to finish, Brett at bottling
Strains Needed:
Wyeast Lactobacillus (5335)
Wyeast German Ale Yeast (1007)
Wyeast Berlinerweisse blend (3191 PC)
White Labs Lactobacillus (WLP677)
White Labs Brett Clausenii Trois (WLP644)
White Labs Berlinerweisse blend (WLP630)
Non-fat Yogurt Mixed Culture
Created with BeerSmith 2 - http://www.beersmith.com
-----------------------------------------------------------------------------------
Berliner weisse is one of my favorite sour beer styles. On a hot summer day in Southern Cal the spritzy carbonation, lactic-lemony tartness, grainy wheat character and fruitiness really seem to hit the spot.
About ten months back I attempted my first Berliner as a partigyle beer from a large batch of single decocted Bavarian Hefeweizen I was preparing for an event (The Caltech Sausage Fest... yes, that is seriously an event). I ended up blending some of the first and second runnings to hit an O.G. of 1.028, and after a 15 minute boil with some EKG to hit 8 IBU, chilled it to 100 F and pitched 2 vials of White Labs Lactobacillus bacteria (WLP677). I kept the beer around 100 F for 7 days before slowly cooling to 70 F and pitching 1 packet of Wyeast German Ale Yeast (1007). After gravity was stable for 7 days (1.006), I racked to a bottling bucket, pitched Brettanomyces Bruxellensis and primed to 2.5 volumes of CO2 assuming that the gravity would drop to somewhere around 1.000 (It did). Upon tasting the beer at 3, 6 and 9 months, it had a great effervescent carbonation, floral/fruitiness and grainy wheat character, but just a touch of tartness.
I found this quite interesting as I assumed pitching Lactobacillus bacteria would produce a good deal of lactic acid. However, when doing a little research I found some interesting facts about Lactobacillus metabolism (Excerpt from Wikipedia, followed by information from http://textbookofbacteriology.net/lactics_2.html):
Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars in contrast to heterofermentative lactobacilli which can produce either alcohol or lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain[citation needed]. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum. Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance.
According to metabolism, Lactobacillus species can be divided into three groups:
Obligately homofermentative (Group I) including:
L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
Facultatively heterofermentative (Group II) including:
L. casei, L. curvatus, L. plantarum, L. sakei
Obligately heterofermentative (Group III) including:
L. brevis, L. buchneri, L. fermentum, L. reuteri
Heterofermentative (Left) and Homofermentative Metabolism (Right)
From http://textbookofbacteriology.net/lactics_2.html
Heterofermentative Homofermentative
Heterofermentative (Heterolactic)= One mole of glucose is converted (via the (via the pentose phosphate pathway) into equimolar quantities (1 each) of CO2, Ethanol and Lactic acid.
Homofermentative (Homolactic) = Under conditions of excess glucose and limited oxygen lactic acid bacteria can produce lactic acid via the catabolism of one mole of glucose (via the Embden-Meyerhof pathway) into 2 moles of pyruvate, which is eventually reduced to lactic acid.
Note that the Whitelabs WLP677 is referred to as Lactobacillus bacteria, which only lists a genus (Lactobacillus) and not a species (delbrueckii), which to me suggests a blend of species or un-named subspecies. Information from White Labs on the Mad Fermentationist's Blog (http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html) suggests that WLP677 is indeed heterofermentative and can produce lactic acid, CO2 and alcohol, in contrast to the Wyeast 5335 Lactobacillus delbrueckii (Genus and Species) that only produces lactic acid. Interestingly, a recent post on the Mad Fermentationist's blog reviewing his 100% WLP677 Lactobacillus fermented berliner weiss produced a similar result to my beer, namely a nice nose with some lactic acid like aromas, but a taste that falls pretty flat in the acid department (e.g. almost none).
One other note of import from the Mad Fermentationist's blog comes from Chad Yakobson at Crooked Stave, that mentioned "Lacto produces a protein degrading enzyme which is active at higher pH values. By lowering the pH (e.g., acid malt, or food grade acid) to 4.5-4.8 pre-pitching you can yield better foam stability. I decided to skip this technique on my first attempt however to see if it is a necessary step." Interestingly, the cited proteolytic activity is of critical importance for lactobacillus survival, and is important in flavor development in cheese production. In order to grow to high cell density some strains of lactobacillus require amino acids in quantities not available in their growth medium and thus must secrete proteases to liberate the amino acids from proteins. In cheese making this apparently is responsible for the production of desirable flavor tones. I'm curious if the strains available to homebrewers are auxotrophs (Prototrophs can synthesize all required amino acids themselves) and are required to secrete proteases for cell growth and survival. The notoriously poor foam stability in Berliner Weiss could most likely stem from the secreted proteases required for cell growth if lactic acid bacteria used for fermentation of Berliner weisse are indeed auxotrophic.
So, with all that long winded inner monologue about lactic acid bacteria, WTF am I going to do for my Berliner Weiss Test??
I'd really like to brew a series of Berliner Weiss' with varying fermentation and microbe/yeast profiles in order to find the sweet spot for my Berliner Weiss': very dry and effervescent, with sharp lactic/lemonade like sourness, moderate fruitiness and a nice grainy wheat flavor. In order to hit that mark I'll be utilizing the following strains:
Wyeast German Ale Yeast (1007)
Wyeast Berlinerweisse blend (3191 PC)
Wyeast Lactobacillus (5335)
White Labs Berlinerweisse blend (WLP630)
White Labs Brett Clausenii Trois (WLP644)
White Labs Lactobacillus (WLP677)
Non-fat Yogurt Mixed Culture
The use of Brett Clausenii Trois might be a bit weird to some, but I like its fruity aroma and mild Brett character, so I'll be using it instead of the normal Brett Clausenii (Lambicus used in the first Berliner was too funky/horsey/hay). Additionally, the use of a mixed yogurt culture may seem odd, but it is a source of lactobacillus (granted its not a pure culture), and provides an additional source of lactobacillus not produced by Wyeast or White Labs. While many people swear by sour mashing in corny kegs, I'm concerned with repeatability, so will not be performing sour mashes in this experiment.
As far as the grain bill, I'm just doing a simple 23 gallon extract batch with a mini-mash. 24 Gallon boil volume with straight up Wheat Extract LME & DME (65% Wheat, 35% Pilsner) with a mini-mash of Malted Wheat and Torrified Wheat for just a little extra dextrin content and raw wheat flavor (Not traditional, but I like it, so fuck tradition). Will be doing a short 30 minute boil with EKG hops to hit 5 IBU, then chilling down to 100 F for the Lacto ferments and racking off, then chilling the remainder down to 75 F for the Berliner Weisse Blend fermentations.
Heres the breakdown of the split batches and fermentation schedule:
5 gal - Wyeast Lacto and cup of non-fat yogurt for 7 days, White Labs Lacto to Finish
1 gal - Wyeast Lacto for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, White Labs BrettCT to finish
5 gal - Wyeast Lacto for 7 days, White Labs Lacto 7 days, White Labs BrettCT at bottling
5 gal - Wyeast Lacto for 7 days, Wyeast German Ale Yeast to finish, White Labs BrettCT at bottling
1 gal - White Labs Berlinerweisse Blend
1 gal - Wyeast Berlinerweisse Blend
Prior Batch - White Labs Lacto for 7 days, Wyeast German Ale Yeast to finish, White Labs Brett Lambicus at bottling
All batches containing Brettanomyces added at bottling will be primed to 2.5 volumes CO2, all batches without Brettanomyces will be primed to 3.0 volumes of CO2.
Note Additional volume of wort (4-5 gallons) will be innoculated with BugFarm VI and a bunch of maltodextrin to make a Golden sour that will be racked onto homegrown peaches in a couple months.
Beersmith Printout:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 072-077 Berliner Test
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Berliner Weiss
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 gal
Boil Size: 24.00 gal
Bottling Volume: 22.75 gal
Estimated OG: 1.033 SG
Estimated Color: 4.1 SRM
Estimated IBU: 5.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 30 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.25 oz Goldings, East Kent [5.50 %] - Boil 30.0 Hop 5 5.0 IBUs
6 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 4 30.0 %
12 lbs LME Wheat Bavarian (Briess) (4.0 SRM) Extract 3 60.0 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 2 5.0 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 5.0 %
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 4.50 qt of water at 162.8 F 156.0 F 40 min
Mash Out Add 0.00 qt of water and heat to 168.0 168.0 F 10 min
Notes:
------
Original batch using White Labs Lacto only, followed by German Ale Yeast then Brett Lambicus at bottling. Batch wasn't sour at all (almost like a funky lager), which seems to be common amongst other people who used only White Labs Lacto, whereas Wyeast users using their Berliner Blend have got a good deal of tart. Also, pitch brett trois or claus next time instead of lambicus, to get more tropical fruit and less barnyard funk. I still have bottles of White Labs Lacto, Wyeast German Ale and White Labs Brett Clausennii Berliner to compare against.
Split batches:
5 gal - Wyeast Lacto and cup of non-fat yogurt for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, White Labs Lacto to finish
1 gal - Wyeast Lacto for 7 days, BrettCT to finish
5 gal - Wyeast Lacto for 7 days, German Ale Yeast to finish, BrettCT at bottling
5 gal - Wyeast Lacto for 7 days, White Labs Lacto 7 days, BrettCT at bottling
1 gal - White Labs Berlinerweisse blend (630)
1 gal - Wyeast Berlinerweisse blend
Prior - White Labs Lacto for 7 days, German Ale Yeast to finish, Brett at bottling
Strains Needed:
Wyeast Lactobacillus (5335)
Wyeast German Ale Yeast (1007)
Wyeast Berlinerweisse blend (3191 PC)
White Labs Lactobacillus (WLP677)
White Labs Brett Clausenii Trois (WLP644)
White Labs Berlinerweisse blend (WLP630)
Non-fat Yogurt Mixed Culture
Created with BeerSmith 2 - http://www.beersmith.com
-----------------------------------------------------------------------------------
Sunday, May 26, 2013
Dry Hop Test with Miler Lite & Results
Back in March of this year, the Bertus Brewery Blog posted about doing dry hop tests with Bud Light. It seems that the idea was originally conceived by brewers at Anchor in order to test the character of newly available hops, and after reading the Bertus post, seems like a great way to quickly and cheaply test out individual hops and combinations of hops for flavor and aroma contributions from dry hopping (I strongly feel dry hopping provides both flavor and aroma).
For my test I selected 13 different hop varietals to test: US Glacier, US Apollo, US Calypso, UK Challenger, US Mosaic, US Citra, US Bravo, US Simcoe, NZ Nelson Sauvin, NZ Pacific Jade, NZ Pacific Hallertau (aka Pacifica), Golden Road Brewing NZ Moteuka (Supplied for the GABF Mystery Hops Competition), NZ Moteuka (HopUnion).
In regards to doing the actual dry hopping... I used 16 oz aluminum Miller Lite Cans with resealable screw tops. My standard dry hop size for a batch is around 3 ounces, which is 85 grams. Assuming 54 bottles per 5 gallon batch that puts the dry hop per a 12 oz bottle at 1.5 grams. Since the bottles are 16 oz, that puts the dry hop amount at 2 grams per a bottle. Pellets were weighed on a lab scale with an error of +/- 1 mg, so measurements were exactly 2 grams per bottle. Bottles were opened, hops were added and a drop of biofine was added to each bottle. Hops were left at room temp for 5 days before being moved to the fridge for 3 days to clear.
Interestingly, I tasted the hop character of some bottles at 3 days, and it was night and day compared to the 5 day mark (+ 3 day crash cool). The hops Citra and Mosaic had little to no flavor and tasted somewhat grassy and weak whereas at the 5 day mark they were potent as hell (read description below). Notably, this is similar to what I've seen in my 5 gallon batches when I tried to shift to the 3 day dry hop scheme as opposed to my standard 7 day schedule.
So, after all that, here are my tasting notes on the hop varietals I dry hopped Miller Lite with:
US Glacier
Aroma: Pineapple, berry, slight citrus (orange peel)
Taste: Earthy, straw, soapy, slight tart citrus (orange peel)
Misc: Surly Bitter Brewer (Great beer BTW) is an all US Glacier beer, and it has a strong straw and tart citrus flavor, suggesting that maybe what Glacier contributes in the boil as well.
US Apollo
Aroma: Plant stems, straw, musty closet, weed, grapefruit
Taste: Onion (not sweet), harsh and lingering bitterness, dirt covered grapefruit, skunk
Misc: This hop has a great grapefruit and onion character when used in the boil (personal experience). Incredibly potent, and cheap as hell. Don't use it as a SMaSH beer hop (I did) because it will come out way to potent and exhibit some off flavors (ONION! FOOT! ARMPIT!) in addition to grapefruit.
US Calypso
Aroma: Honey, apricots, floral, reminiscent of ice wine
Taste: White wine (sweet), melon, lemon, clean grapefruit, sweet tea
UK Challenger
Aroma: Apple, sharp citrus (orange), fresh cut daisies
Taste: Flower stems, slight tartness, fresh cut daisies
US Mosaic
Aroma: Peaches, passionfruit, slight funkiness/dankness
Taste: Passionfruit (HUGE), subtle dankness, peach
Misc: Like a mix of Galaxy, Citra and Nelson. I dissed this hop when I first tried it, but stand corrected.
US Citra
Aroma: Lychee, tropical fruit (Guava, pineapple, passion fruit), peaches
Taste: Lychee, tropical fruit (Guava, pineapple, passion fruit), melon (cantaloupe), grapefruit, acidic
Misc: Boil use is more tinged to tropical fruit, less grapefruit more lychee, guava and passionfruit. Potent as a dry hop, but still very well rounded.
US Bravo
Aroma: Grapes, miscellaneous fruitiness, faint citrus
Taste: A bit bland (Same as commercial brews using this as sole hop): faint grapes, tart citrus, chalkyness with a touch of spice
Misc: Not a fan of this hop in anything I've tried it in (Commercial or Dry hopped Miller Lite). Curious to try it in a friends homebrew that I've been sitting on.
US Simcoe
Aroma: Peaches, passionfruit, pineapple, catty/musky, faint pine
Taste: Spicy, peaches, pine, cat whiz
NZ Nelson Sauvin
Aroma: Musty, dank (pot), funky white wine
Taste: Big musty white wine and dankness. Slight peach flavor coming through.
NZ Pacific Jade
Aroma: Huge dankness (e.g. pot), earthy, black pepper, orange rind, just punchy/strong flavors across the board
Taste: Spicy, dank, strong citrus rind, dry wine
Misc: Nelson Sauvin with amped up with citrus and pepper flavors/aroma. Awesome.
NZ Pacific Hallertau (aka Pacifica)
Aroma: Strong dankness (Nelson like), earthy, musky citrus, slight skunk
Taste: Mild dankness, earthy, strong citrus lingers in finish, some white wine
Misc: One of my favorite hops. Mixed 50% Pacifica, 25% Citra, 25% Mosaic = dankness with ludicrous amounts of tropical fruit.
NZ Moteuka (Supplied for the Golden Road Brewing GABF Mystery Hops Competition)
Aroma: Very marijuana like, skunky (as in animal), citrus (orange, pineapple), dirt, stemmy
Taste: Funky (toe jam), marijuana, citrus (orange, pineapple), maui onion, spicy
NZ Moteuka (HopUnion)
Aroma: Cantaloupe, honey dew melon, flowers, honey, mango, peaches
Taste: Melon (Cantaloupe, honey dew) for days, pineapple, citrus (lemon & orange rind), peaches
Misc: Pretty amazing hop. In stark contrast to the GRB Moteuka, this one is amazing and will be used soon. 40% Moteuka, 40% Citra, 20% Pacifica is an awesome blend.
For my test I selected 13 different hop varietals to test: US Glacier, US Apollo, US Calypso, UK Challenger, US Mosaic, US Citra, US Bravo, US Simcoe, NZ Nelson Sauvin, NZ Pacific Jade, NZ Pacific Hallertau (aka Pacifica), Golden Road Brewing NZ Moteuka (Supplied for the GABF Mystery Hops Competition), NZ Moteuka (HopUnion).
In regards to doing the actual dry hopping... I used 16 oz aluminum Miller Lite Cans with resealable screw tops. My standard dry hop size for a batch is around 3 ounces, which is 85 grams. Assuming 54 bottles per 5 gallon batch that puts the dry hop per a 12 oz bottle at 1.5 grams. Since the bottles are 16 oz, that puts the dry hop amount at 2 grams per a bottle. Pellets were weighed on a lab scale with an error of +/- 1 mg, so measurements were exactly 2 grams per bottle. Bottles were opened, hops were added and a drop of biofine was added to each bottle. Hops were left at room temp for 5 days before being moved to the fridge for 3 days to clear.
Interestingly, I tasted the hop character of some bottles at 3 days, and it was night and day compared to the 5 day mark (+ 3 day crash cool). The hops Citra and Mosaic had little to no flavor and tasted somewhat grassy and weak whereas at the 5 day mark they were potent as hell (read description below). Notably, this is similar to what I've seen in my 5 gallon batches when I tried to shift to the 3 day dry hop scheme as opposed to my standard 7 day schedule.
So, after all that, here are my tasting notes on the hop varietals I dry hopped Miller Lite with:
US Glacier
Aroma: Pineapple, berry, slight citrus (orange peel)
Taste: Earthy, straw, soapy, slight tart citrus (orange peel)
Misc: Surly Bitter Brewer (Great beer BTW) is an all US Glacier beer, and it has a strong straw and tart citrus flavor, suggesting that maybe what Glacier contributes in the boil as well.
US Apollo
Aroma: Plant stems, straw, musty closet, weed, grapefruit
Taste: Onion (not sweet), harsh and lingering bitterness, dirt covered grapefruit, skunk
Misc: This hop has a great grapefruit and onion character when used in the boil (personal experience). Incredibly potent, and cheap as hell. Don't use it as a SMaSH beer hop (I did) because it will come out way to potent and exhibit some off flavors (ONION! FOOT! ARMPIT!) in addition to grapefruit.
Aroma: Honey, apricots, floral, reminiscent of ice wine
Taste: White wine (sweet), melon, lemon, clean grapefruit, sweet tea
Aroma: Apple, sharp citrus (orange), fresh cut daisies
Taste: Flower stems, slight tartness, fresh cut daisies
Aroma: Peaches, passionfruit, slight funkiness/dankness
Taste: Passionfruit (HUGE), subtle dankness, peach
Misc: Like a mix of Galaxy, Citra and Nelson. I dissed this hop when I first tried it, but stand corrected.
Aroma: Lychee, tropical fruit (Guava, pineapple, passion fruit), peaches
Taste: Lychee, tropical fruit (Guava, pineapple, passion fruit), melon (cantaloupe), grapefruit, acidic
Misc: Boil use is more tinged to tropical fruit, less grapefruit more lychee, guava and passionfruit. Potent as a dry hop, but still very well rounded.
Aroma: Grapes, miscellaneous fruitiness, faint citrus
Taste: A bit bland (Same as commercial brews using this as sole hop): faint grapes, tart citrus, chalkyness with a touch of spice
Misc: Not a fan of this hop in anything I've tried it in (Commercial or Dry hopped Miller Lite). Curious to try it in a friends homebrew that I've been sitting on.
Aroma: Peaches, passionfruit, pineapple, catty/musky, faint pine
Taste: Spicy, peaches, pine, cat whiz
Aroma: Musty, dank (pot), funky white wine
Taste: Big musty white wine and dankness. Slight peach flavor coming through.
Aroma: Huge dankness (e.g. pot), earthy, black pepper, orange rind, just punchy/strong flavors across the board
Taste: Spicy, dank, strong citrus rind, dry wine
Misc: Nelson Sauvin with amped up with citrus and pepper flavors/aroma. Awesome.
Aroma: Strong dankness (Nelson like), earthy, musky citrus, slight skunk
Taste: Mild dankness, earthy, strong citrus lingers in finish, some white wine
Misc: One of my favorite hops. Mixed 50% Pacifica, 25% Citra, 25% Mosaic = dankness with ludicrous amounts of tropical fruit.
Aroma: Very marijuana like, skunky (as in animal), citrus (orange, pineapple), dirt, stemmy
Taste: Funky (toe jam), marijuana, citrus (orange, pineapple), maui onion, spicy
Aroma: Cantaloupe, honey dew melon, flowers, honey, mango, peaches
Taste: Melon (Cantaloupe, honey dew) for days, pineapple, citrus (lemon & orange rind), peaches
Misc: Pretty amazing hop. In stark contrast to the GRB Moteuka, this one is amazing and will be used soon. 40% Moteuka, 40% Citra, 20% Pacifica is an awesome blend.
Saturday, May 25, 2013
List of Homebrew Awards (Updated Regularly)
Below is the list of awards I've received from competing in brewing competitions. I tend to enter competitions for three reasons: 1) to win medals (get my name out there in case I ever want to open a brewery) and 2) to test the honesty of my own palette and 3) get feedback.
In complete honesty, a good chunk of the individual competition feedback/reviews I've received have been pretty off base or unhelpful, but what I do find interesting are the trends in feedback. If I get identical feedback or similar off flavors/characteristics noted in a beer from different competitions then I tend to put much more faith into the feedback, and will make changes accordingly. Sometimes we all miss things in our beers, whether its pride or just differences in our own biological makeup/palette, so competitions can definitely help improve the quality of our beers if we look at the resulting data in the correct light.
Homebrewing Competition Awards:
1.
2011 Pacific Brewer’s Cup (Pacific Gravity)
a.
1st Place India ale Ale Category, 14B
for Pacific Rim IPA
2. 2012 Doug King Memorial (Maltose Falcons)
a.
1st Place Imperial Anything Category,
28 for Matrimonial Milk Stout v1 (Imperial Milk Stout)
b.
4th Place Best of Show Round for
Matrimonial Milk Stout v1 (Imperial Milk Stout)
3. 2012 Stone March Madness Competition (Stone Brewery/AHA)
a.
Peoples Choice Final Five for Hogg’s Wine v1 (Wheatwine)
b.
5th Place Best of Show Round for
Hogg’s Wine v1 (Wheatwine)
4. 2013 National Homebrew Competition (First Round)
a.
1 Bronze certificate (2 entries; 1 damaged so not judged)
5. 2012 Southern California Regional Homebrew Championship (Inland Empire Brewers)
a.
2nd Place American Pale Ale Category,
10A for Velarde’s Flight v1 (American Pale Ale)
b.
2nd Place Stout Category, 13A-D for
Mini Matrimonial Milk Stout v1 (Milk Stout)
c.
2nd Place Spiced/Herb/Vegetable Beer
Category, 21A for Chai Latte v1 (Milk Stout with Chai Spices)
6. 2012 Los Angeles County Faire Homebrew Competition (Maltose Falcons)
a.
Best of Show for Velarde’s Flight v1 (West Coast
Extra Pale Ale)
b.
Second Runner Up to Best of Show for Mini
Matrimonial Milk Stout v1 (Milk Stout)
c.
1st Place American West Coast Beers
Category, Class 10 for Velarde’s Flight v1 (West Coast Extra Pale Ale)
d.
2nd Place American Pale Ale Category,
Class 5 for Pacifican Pale Ale v1 (American Pale Ale)
e.
1st Place Stout Category, Class 17
for Mini Matrimonial Milk Stout v1 (English (Sweet) Cream or Milk Stout)
f.
2nd Place Spiced/Herb/Vegetable Beer
Category, Class 24 for Chai Latte v1 (Milk Stout with Chai Spices)
7. 2012 Pacific Brewer’s Cup (Strand Brewers)
a.
2nd Place American Ale Category 10 for Pacifican Pale Ale v1 (American Pale Ale)
b.
3rd Place Specialty Beer Category 23 for Liquid Reeses Peanut Butter Cup v1 (Milk Stout with Peanut Butter and Cocoa Nibs)
c.
Honorable Mention Spiced/Herb/Vegetable Beer
Category 21 for Vanilla Chai Latte v2 (Milk Stout with Vanilla Beans and Chai Spices)
8. 2013 Doug King Memorial (Maltose Falcons)
a.
1st Place Specialty Beer Category 24-
Fruit/Vegetable and Herb/Spiced for Vanilla Chai Latte v3 (Imperial Milk Stout w/ Chai
Spices)
b.
5th Place Best of Show Round for Vanilla Chai
Latte v3 (Imperial Milk Stout w/ Chai Spices)
9. 2013 Stone March Madness Competition (Stone Brewery/AHA)
a.
Peoples Choice Final Six for Vanilla Chai Latte v4 (Imperial Milk Stout w/ Chai Spices & Vanilla Beans)
b.
Top Popular Vote for Vanilla Chai Latte v4 (Imperial Milk Stout w/ Chai Spices & Vanilla Beans)
c.
Runner Up Best of Show Round (2nd
Place Overall) for Vanilla Chai Latte v4 (Imperial Milk Stout w/ Chai Spices &
Vanilla Beans)
10. 2013 National Homebrew Competition (First Round)
a.
2nd Place Specialty Beer Category 23 for The Carpet Matches the Drapes v1 (Imperial Red Ale with Rye and New Zealand, US and Australian Hops)
b.
2 Gold, 4 Silver and 4 Bronze certificates (11 entries)
11. 2013
Mayfaire Competition (Maltose Falcons)
a.
2nd Place Stout Category, Class 17
for Matrimonial Milk Stout v4 (English (Sweet) Cream or Milk Stout)
b.
2nd Place Spiced/Herb/Vegetable Beer
Category, Class 24 for Vanilla Chai Latte v4 (Milk Stout with Chai Spices &
Vanillla)
c. 3rd Place Specialty Beer Class 25 for The Carpet Matches the Drapes v1 (Imperial Red Ale with Rye and New Zealand, US and Australian Hops)
14. 2014 Mayfaire Competition (Maltose Falcons)
c. 3rd Place Specialty Beer Class 25 for The Carpet Matches the Drapes v1 (Imperial Red Ale with Rye and New Zealand, US and Australian Hops)
12. 2014 Doug King Memorial (Maltose Falcons)
a. 1st Place Fruit/Vegetable/Herb/Spice Hybrid Beer Category - Fruit/Vegetable for Pucker Up Buttercup (Dark Sour with Peaches)
b. 2nd Place Fruit/Vegetable/Herb/Spice Hybrid Beer Category - Fruit/Vegetable for Douchiest Beer on Earth (Golden MIlk Stout)
13. 2013 National Homebrew Competition (First Round)
a. 2nd Place
b. 1 Gold, 1 Silver and 1 Bronze certificates (3 entries)
14. 2014 Mayfaire Competition (Maltose Falcons)
c. 3rd Place American West Coast Beers Category, Class 10 for Velarde’s Flight v2 (West Coast Extra Pale Ale)
d. 1st Place American Pale Ale Category, Class 5 for Pacifican Pale Ale v1 (American Pale Ale)
f. 1st Place Spiced/Herb/Vegetable Beer Category, Class 24 for Peanut Butter Chocolate Shake (Milk Stout with PB2 and chocolate)
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