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Hop Hornbeam

Hop Hornbeam

Spice, Herb, or Vegetable Beer : Partial Mash : 5 gal

The Inebriati

2nd take on a successful brew. Decided to pop half of the vodka-soaked bay leaves into the boil with 5 minutes to go so as to increase the bay aspect.

December 2, 2012 at 12:37am

4.0/5.0 1 rating

Ingredients (Partial Mash5 gal)

  • 2 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.5 lbs Caramel Malt 40L; Briess

    Caramel Malt 40L; Briess

    Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 2 lbs Pilsen Malt; Briess

    Pilsen Malt; Briess

    Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 4 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 lbs Bavarian Hefeweizen; Weyermann

    Bavarian Hefeweizen; Weyermann

    Weyermann Bavarian Hefeweizen Extract produces typical Bavarian Weizen Beers, Ales and Weizen Bock Beers.

  • 0.5 oz Simcoe® - 13.0 AA% whole; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 0.5 oz Simcoe® - 13.0 AA% whole; boiled 30 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Simcoe® - 13.0 AA% whole; boiled 5 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 3 oz Simcoe® - 13.0 AA% whole; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 5 ea Mint Leaves (fresh) - actually large bay leaf soaked in vodka tincture (omitted from calculations)

    Mint Leaves (fresh)

    Mint is strong and sweet with a tangy flavor and a cool after taste. Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).

  • 4 ea Cardamom (Whole) - crushed in mortar and put into tincture (omitted from calculations)

    Cardamom (Whole)

    Cardamom pods have an intense, pungent, sweet flavor.

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.

Notes

15 min @ 135 degrees 60 min @ 159 degrees 10 min @ 170 degrees sparge with 175 degree water 1-hour boil 1 week primary 3 weeks secondary with herb tinctures and dry hopping age 2 months minimum in bottles. Reprimed at bottling with 1 cup of dry light extract

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.067 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 20.1 SRM 1 - 50
Alcohol: 7.0% ABV 2.50% - 14.50%
Bitterness: 42.4 IBU 0.00 - 100.00

Discussion

The Inebriati

report during secondary

2012-12-20 12:27am

between primary and secondary, this brew is filled with intense tropical fruit notes. Obviously the sweetness of a half-fermented wort has something to do with this, but compared to my other IPA and DIPA recipes, the mango/passionfruit flavors are huge.

The Inebriati

progress

2013-02-14 11:49pm

Fermented in cold basement. Note to self. Ardennes yeast is not a big fan of the cold. It did not settle out much, but it stopped chugging along. Transferred to a tertiary to get the brew off the lees and moved upstairs. Started up again for roughly 12 hours and then dropped down again. Between the cold and the warm mashing temp, (I think I have a lot of unfermented oligosaccharides here)this is one slow beast.

The Inebriati

3 weeks post bottling

2013-03-16 12:19am

For some unknown reason, the brew has a distinct odor and flavor of chocolate. There is a definite bitterness due to the herb tinctures, but the chocolate was unexpected. Carbonation still low due to cellaring temps. Citrus notes are huge after several sips and I am picking up touches of cola and licorice. This thing is all over the place. Set it down for some aging.

The Inebriati

3 month update

2013-06-21 11:06pm

Dried out some and the hop blast has mellowed. Has a huge, rocky head thanks to the wheat. Hops still have a fair bit of tropical touch and I am finally starting to pick up the sweet-sour notes so common with the Ardennes yeast (this stuff is fantastic). Cola and chocolate notes still there, but better balanced. Pretty good.

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