The second
hop test was set to be Lemon drop in a wheat based saison. Lemon Drop originally
released by HopSteiner in 2012 as Experimental #01210. Its described super as a Super
Cascadian hop edging towards the lemon
end of the spectrum has a unique
combination of fruity and herbal notes, ideal for IPAs, Pale Ales and Saisons.-citrus
aroma for late kettle additions or dry hopping.
In the
meantime Shane from The Homebrew Company and Alan from Minch Malt has offer me
some of the first Irish what malt try out. A fantastic first for Ireland and something the
industry has been looking for a long while.
How is this
unique Irish malt produced: “100% Irish grown wheat is malted on the Boby malting
plant to produce unique small batch Irish Wheat Malt. Wheat Malt is made with a
similar malting process to malting barley. Slightly shorter steeping time as
the wheat does not contain its husk, and therefore absorbs water at a quicker
rate to allow for germination. Germination takes places at high moisture
content to allow for higher modification of the malt. via Minch Malting’s
Crushing the malt on the Blue Bollox
Mashing in time
Wheat Saison:
Batch Size
(L): 24
Total Grain
(kg): 5.20
Anticipated
OG: 1.047
Anticipated
SRM: 4.3
Anticipated
IBU: 25.6
Brewhouse
Efficiency: 70 %
Grist:
% Amount Name
----------------------------------------------------
67.0 3.50 kg.
31.0 1.60
kg. Minch Wheat Malt
2.0 0.10 kg. Sauer(acid) Malt
Hops:
Amount
Name Boil
Time
-----------------------------------------------------------
15.00 g.
Magnum 60
min.
60.00 g. Lemon Drop 30 min Hop steep
30.00 g. Lemon Drop Keg hopping
Yeast:
Mixed house
culture of 80% Dupont and 20% French
sasion
First runnings
Grain bead after first runnings
Overlay I
found the malt lovely to work with, no issues with milling, stuck mash and even
a number of point higher than I was expecting. The Saison ended up at 1.007-1.008 a
point or two higher than I want. However, that was more that I forget to ramp the fermentation
temperature at the end to dry it out a little more.But aside from that you can see for the pictures
(below) the wheat malt give great head retention. As for the Lemon drop, it works will with the Sasion
yeast phenols and ester. Adding what I could describe as some citrus and lemon
with a touch of menthol on the finish.
Proof is in the drinking
Below is the second
beer I brewed with the new Irish wheat malt. It is a New England IPA or white
IPA, whatever floats your boat. The grist below is fairly simple,
NEIPA/White IPA:
Grist:
% Amount Name
----------------------------------------------------
44.2 2.40 kg. Minch Wheat Malt
42.3 2.29 kg. Minch Hook Head Pale Malt
4.8 0.26 kg.
Flaked Oats
4.8 0.26 kg.
Cara-Pils Dextrine
Malt
3.8 0.21 kg.
Crystal 55L
Hops:
Amount
Name Boil
Time
-----------------------------------------------------------
25.00 g. Magnum 60 min.
80.00 g. Mosaic
30 min Hop steep
50.00 g. Mosaic
Dry Hop
Yeast:
WLP029 German
Ale/ Kölsch Yeast
Thank you again to Shane and Alan for letting me try
the lovely hops and Wheat malt out . :)
