Pipeworks- Any Other Name 6% abv.
Poured into: Wine & Whiskey Country snifter, Evil Twin Brewing stemmed craft glass
Appearance: Unfiltered, pastel honey body with an off-white head. Good head retention, but it eventually dies down. Minuscule bubbles zip up from the bottom of the glass.
Aroma: Lemon, spices, and a definite floral character… must be the rose hips (which, I found out through a quick search, are the berries found on rose bushes)
Taste: Shall I compare thee to a Saison Dupont? No. The much-beloved Saison Dupont is a very classic example of the farmhouse ale style. Pipeworks on the other hand, offers something different. While familiar pieces are there- the lemony hop flavors, the spicy yeast kick, and the pilsner malt- the addition of rose petals and rose hips add a layer of depth and oddity. Sit back and examine the flavor, and you’ll get just the slightest suggestion of tartness.
Feel: Medium-light, spritzy. Long, floral and dry finish
Overall: Ultimately, the names here, are irrelevant to me as much as they are to Juliet. A great saison of which I think The Bard would approve. A word to the wise- pour carefully to avoid the yeast being added to your glass, unless you like that sort of thing.
Food Pairings: chevre cheese, spinach and arugula salad with lemon vinaigrette dressing, fish and chips, beignets with rose hip coulis
Some of you, quite rightly, are scratching you head and wondering, “did the BJCP codify a new style I’m unaware of?” No, but I did. As my second on-premises homebrew recipe, I am collaborating with my bother-in-law. He’s French by birth, but I won’t hold that against him. Our idea is something that is both French and American, something that reflects our heritages, and our common love for bold, complex, Belgian-y beer. With a last name like Shoemaker, you may quickly deduce that I’m from German stock, and you’d be right. Look below and you’ll find an ingredient that’s German- Avangard Pilsner malt. American Magnum hops, used for bitterness, are German in origin. The spices used are quite common in French cooking, and to tie it all together, a Belgian style yeast to handle the anticipated higher gravity and to dry out the beer.
This trans-Atlantic brew does not have a name yet, but something will come to us. Have an idea for the name? Leave it as a comment. An added bonus, Benjamin (my b.i.l.) is an accomplished artist. I’ve charged him with the responsibility of doing the label art. Our brew date is this Saturday, 3/25/17 at 4 p.m.
Upon completion you can bet I’ll be reviewing the beer. Will it come out like I’ve imagined it, or will it result in something entirely different? We’ll see.
Recipe: RED SUPER SAISON F-A.S.A.
Brewer: JOHN SHOEMAKER
Asst Brewer: BENJAMIN PERRAMANT
TYPE: All Grain
Boil Size: 6.25 gal
Post Boil Volume: 5.00 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 21.6 Plato
Estimated Color: 15.1 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
13.00 lb Pilsner Malt (Avangard) (1.7 SRM) Grain 1 83.9 %
1.00 lb Crystal Malt - 60L (Thomas Fawcett) Grain 2 6.5 %
0.75 lb Rye, Flaked (Briess) (4.6 SRM) Grain 3 4.8 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.2 %
0.25 lb Wheat - Soft Red, Flaked (Briess) Grain 5 1.6 %
0.75 oz Magnum [13.30 %] - Boil 60.0 min Hop 6 30.8 IBUs
1.00 oz Pepper Corns (Boil 7.0 mins) Spice 7 -
0.75 oz Nutmeg (Boil 7.0 mins) Spice 8 -
1.0 pkg Belle Saison (Lallemand/Danstar #-) Yeast 9 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 15.50 lb
Name Description Step Temp. Step Time
Mash In Add 19.64 qt of water at 169.9 F 154.0 F 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.20gal) of 168.0 F water