NHC Regional Winning Homebrew Recipe: A Cellarman & His Friends,
2016 Regional NHC Winning Homebrew Recipe: A Cellarman & His Friends
When I first designed this recipe, I was inspired by Sante Adairius, who is producing some of the most balanced, complex beers that I’ve ever had. Even if I came half as close to their beers, I’d be ecstatic.
This homebrew recipe, inspired by SARA Cellarman (hence the name “Cellarman”) & Bernice, is a mixed-fermentation sour beer containing a minimum total of 2 Saccharomyces (both saison strains), 2 Lactobacillus (brevis & delbreuckii), & 12 Brettanomyces strains.
1st Place at NHC First Round San Diego 2016 for 26B: Mixed Fermentation (against 70 entries)
Honorable Mention: Pacific Brewers Cup 2016
Name: A Cellarman & His Friends
Batch Size: 10 Gallons
(all un-aerated) @ ambient temp
#1 – SARA Cellarman Dregs .10L @ 1.020 for 2 weeks -> bump up to 1.5L @ 1.030 = (est.) 44b cells
#2 – Yeast Bay Brett/Saison Blend (exp vial)- 1L @ 1.030 -> bump up to 1 gallon @ 1.030 = (est.) 243b cells
#3 – Yeast Bay Saison Blend – 1.5L @ 1.030 = (est.) 213b cells
#4 – Yeast Bay Sour Farmhouse – 1.5L @1.030 -> added to 1 gallon starter (#2) = (est.) 117b
Total cell count: 617b cells
50% RO / 50% Charcoal filtered
#18.5 Weyermann Pilsner Malt
#1.5 Flaked Oats
#.5 – Acid malt
#1 – Munich
Mash thickness 1.25qt/lbs @ 8 gallons
Mash P.H. = 5.35
(Saison Dupont Step Mash Schedule)
Strike Temp: 122*
1st Step – 113* (30 minutes)
2nd Step – 131* (15 minutes)
3rd Step – 144* (30 minutes)
4th Step – 154* (15 minutes)
5th Step – 172* (Mashout – 10 minutes)
Batch Sparge with 9 gallons to achieve a preboil of 14 gallons
Boil: 90 minute vigorous boil
– .35 oz East Kent Goldings @ 60 minutes
– .50 oz Saaz @ 15 minutes
– .50 oz Motueka @ 10 minutes
– .25 oz East Kent Goldings @ 10 minutes
– (1) Whirlflock
– .50 oz Motueka @ 5 minutes
S.G. = 1.063
F.G. = 1.006
IBU = 10
SRM = 4
ABV = 6%
Final P.H. = 3.35
Step #1 – Cool to 70* -> Aerate for 2 minutes of low oxygen -> Decant 1 gallon starter and pitch at 72* let rise to 75* for 12 hours -> ramp up to 88* over next 7-days -> Bring down to ambient until stable T.G. (1.008) -> Preform diacetyl test @ day 12.
Step #2 – (Batch #1) Purge Secondary w/Co2 (5 gal Better Bottle) – Racked 5.5 gallons w/ Co2 to secondary carboy (FULL as it could be) -> pitched built up Cellarman Dregs -> Let sit for 4-6 months (F.G. 1.006)
Step #2.5 – (Batch #2) Purge Secondary w/Co2 (5 gal Better Bottle) – Racked w/ Co2 5.5 gallons to secondary carboy (FULL as it could be) on 3lbs Apricot Puree
Bottled Batch #1 & #2 to combination of thick Belgian bottles and champagne bottles to 2.75 vol
Conditioned at ambient for 4 months (Early on I noticed a strong Cheerios flavor, but time & Brett seemed to fix that.
The high fermentation temp from the saison strains produce a delightful ester profile of orange zest, accompanied by a mild earthiness and spiciness from the Saaz & EKG. The acidity is bright (almost too much) with a moderate mouthfeel.
This is hands down been one of my favorite beers that I’ve brewed to date, which is why I wanted to share it with you. There still are a few tweaks I would like to make for the next batch such as getting better head retention, but I know that acidic beers like this struggle with head retention. Also, I’d probably want to see this as a little less of a tart bomb (thinking final PH of 3.4).
If you have any questions, please feel free to comment below.
Congrats to Steven Severn for his first place finish in category 26 (Specialty Beer) of the NHC 2016 first round in San…
Posted by The Yeast Bay on Thursday, July 14, 2016