If there was one thing we learned about at Homebrew Con 2019, the dry yeast makers have upped their game. We got a packet of Lallemand’s American East Coast Ale yeast and we took it for a whirl. Check out this video as we taste the results of a NEIPA or NEAPA that we brewed using this yeast strain.
How Did The Yeast Perform?
This beer had a starting gravity of 1.060 so I felt pretty confident that I could pitch the yeast right out of the packet. The fermentation started in less than a day. It was showing off a nice band of krausen when I woke up the next morning.
The finishing gravity was 1.011 making for a nice, dry finish. The yeast strain was able to handle the simple sugar I added to the boil to help me get that dry finish.
If you are looking to brew with a yeast that works for hoppy style, make sure you include this packet as one of your choices.
We like getting homebrew sent to us and for this episode of the series, we received a NEIPA from a guy in New England – Pete from New Hampshire. Being from the region, we expected a nice example of the style. Check out this video of Exchange number thirty six:
Our Thoughts
Pete didn’t disappoint. This New England Style India Pale Ale hit all the points that you want these beers to hit. The look had a nice pale, hazy color with a thick white head. The aroma had a pleasant peach and slight pineapple overtone to it. In the flavor, there was a zesty citrus in the background but overall the peach-like component was the strongest element to the profile.
The mouthfeel was soft and not dense like other versions of the style we have had. It was very drinkable and had a lot of tasty hop flavors to make you want to drink more.
We really enjoyed this beer. Thanks Pete for sending it to us. Brew on!
From the brewing of traditional sours last week, we try our hand at brewing a kettle sour. This technique allows you to brew a beer with a sour profile without the wait and the variables that go into brewing a beer that takes many months to become great. Learn more about brewing kettle sours from our Gose Brew Day:
6 pounds of Great Western Malting Pure Idaho Malt 3.5 pounds of Canada Malting White Wheat Malt
Hops and Other Ingredients
4 grams of Cascade hops added at 60 minutes left in the boil 22 grams of Citra hops added at 10 minutes left in the boil 20 grams of crushed coriander added at 10 minutes left in the boil 17 grams of sea salt added at 10 minutes left in the boil
Pre-Boil Instructions
Mill and mash the grains with 4 gallons of water at a temperature of 149 degrees Fahrenheit. Extract enough wort for a 6.5 gallon boil size and add to your kettle. Let the wort cool down to 90 degrees Fahrenheit and then pitch one packet of Lallemand Sour Pitch into your kettle. Maintain that temperature for a day and a half. I used my unfinished basement in the summer along with a heating pad. At the end of a day and a half, taste the wort. If you like the sourness, proceed to the boil. If you want it more sour, let it sit for longer until the flavor matches your preference.
Post Souring Instructions
Boil the wort for 60 minutes and add the hops and other ingredients at the times noted. Chill the wort to 68 degrees Fahrenheit and pitch one packet of US-05 yeast. After 10 days of fermentation, add 49 ounces of Peach puree and 24 oz Passionfruit puree into your fermentor. Let it ferment for another 4 to 6 days until all activity is done. Then, package as normal.
The kettle souring part was the most fun. It was amazing to wake up the next morning to taste the wort and see that the sour pitch had worked to make something that was sweet become sour.
Stay Tuned
We will be recapping this brew day with a tasting soon. Brew ON!
All right _ I have been brewing lambic style sour beers every summer for the past five years. Once I have 3 batches done, I blend them into something special. Time flies when you’re brewing sour beers. This brew session shows off what will be the third brew of three that will be ready for blending next summer.
It’s The Annual Sour Beer Brew
This session is always fun because I brew with extract and it reminds me of the good old days of brewing with extract. You take 2 pounds of dry wheat malt extract and 4 pounds of dry Pilsner malt extract with four ounces of maltodextrin and mix it up with 6 gallons of water and you’re good to go.
The wonderful thing about this beer is it gets the advantage of being added to the dregs of a beer that was brewed two years ago. This year’s batch will have the strongest flavor of the group and will be exciting to see how it turns out.
Thanks for watching and reading. We like brewing outside with a quick session.
Mike brewed this beer that we used to called Hefeweizen. Now, if you look at the official BJCP category, it’s known as German Style Weissbier. Mike and I have had some Hefeweizens in our time. We have enjoyed them on summer afternoons at a German style restaurant and brewed them from time to time. We taste his recent version of the beer and talk about how to brew them well.
Here Are The Tips
Use a grain bill that showcases the wheat (50% of base malt)
Use a proper Hefeweizen yeast strain
German hops are standard for the style. Use them!
Dial in your fermentation temperature – different temperatures produce different flavors in the beer
You can add a step in your mash schedule to aid in the hydrolysis of ferulic acid which the yeast use to make clove-like flavor
However you like it, add a hefe to your brew schedule in the summer months and you won’t be sorry.
