What say we start up a new feature on the blog today: Let’s talk about what I’m brewing at the moment.
In the fermenter right now is an American wheat brewed with green tea and blackberries and aged on more blackberries.
Here’s what it looks like as of this morning:
I used a standard wheat beer recipe — 50 percent 2-row, 50 percent wheat. It’s got just a touch of extra flameout hops, as I was hoping to bring out just a hint of citrus character.
I added 20 packets of green tea for the last 15 minutes of the boil, along with 12 oz. of unthawed, mashed blackberries. The beer fermented for 10 days before I racked it onto another 24 oz. of pureed blackberries, and so here we are now.
I noticed a slow secondary fermentation start up this morning, obviously from the residual yeasties and sugar from the fruit. I’m left with one question: If you add fermentables in the secondary, does that make your original gravity reading null? Do you just take a final gravity reading and carry on like nothing happened? Should I have measured a mid-stage OG? This is new territory for me, so let me know if you’ve got a good answer for this.
Anyway, it just felt like a good time to make a spring/summer-type beer, so the wheat and fruit seemed like a good combo. I couldn’t really think of anyone doing a blackberry beer, so I was hoping to cover some new ground there. And I was so impressed with Roughtail’s Bamboo IPA back in September that I thought I would use the green tea to add a little intrigue to my beer. I gave the beer a quick taste when I was transferring to secondary, and I thought I got just a hint of green tea. I probably could have added more to the boil, in hindsight. I guess I could always add some to the secondary as well. I’ll probably make that call right before I bottle it.
I don’t know about everyone else, but I’ve become a big fan of brewing with adjuncts. It really gives you the chance to take a tried-and-true recipe and make it your own, or make it into something funky and unique. And really, the possibilities are endless.
So that’s what I’ve got going now. What do you have fermenting?
Pints and Pins
-I mentioned this on social media yesterday and wanted to repeat here the latest news about TapWerks: the bar made DRAFT Magazine’s list of top 100 beer bars in the country for 2014. Kudos to the beer-loving crew down on Sheridan!
-Also in TapWerks news, tonight’s pint night is Grumpy Monk.
-Mustang Brewing mentioned on social media yesterday that they submitted 27 new beers to federal regulators for label approval. Looks like they’re shaping up for a busy 2014.
-Prairie Artisan Ales floated a new label yesterday for a collaboration beer with Evil Twin Brewing:
Prairie Bible Belt is described as “a blend of Bomb! and Evil Twin’s Even More Jesus with an extra kick to raise the fun level!” Not sure on a release date, but the beer is expected in all current Prairie markets.
-Looks like Anthem Brewing is about to return to the Oklahoma beer scene in a big way. Freddy Lamport from BierGarten Wine & Spirits in Jenks reports the following beers may begin showing up any time after Feb. 1: “ANTHEM GOLDEN ONE (Belgian-Style Blonde Ale) 12oz Can 4-Packs and Kegs; ANTHEM ARJUNA (Belgian-Style White Ale) 12oz Can 4-Packs and Kegs; ANTHEM UROBOROS (Stout) 12oz Can 4-Packs and Kegs; ANTHEM ALTAIR (Saison Ale) 12oz Can 4-Packs and Kegs; ANTHEM VEGA(Sour Saison Ale) 12oz Can 4-Packs and Kegs; ANTHEM QUADRIVIUM (Belgian-Style Quade Ale) 12oz Can 4-Packs and Kegs.” I’m working to score some additional information.
-Over on the east side of the state, a cask of Marshall Big Jamoke Porter infused with bourbon, oak and vanilla is happening at Main Street Tavern in Broken Arrow at 5 p.m. tonight. Be there!