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Author Topic: Koyt-gruit hybrid  (Read 4449 times)

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #15 on: October 04, 2016, 07:13:27 am »
Twerp.  ;)

He asked for it. Literally.

I admit I did. I fed the twerp. :)


I seriously hope the wormwood doesn't ruin the experience for you. 

Well, I like the flavour of wormwood, even if the bitterness is, for want of a better word, assertive :)

Let's see how this baby ferments, and whether the wormwood will mellow out.

I wonder if the oat malt didn't have enough enzymes in all the right places for conversion in an hour.  I've never used oat malt before, much less as a base malt.
To y understanidng, oat malt should be able to autoconvert. For my own peace of mind (as well a some desperately needed extra husk material) I added some pale, but as a base malt, I reckon oat malt to be pretty horrid to work with.
What really struck me was the insane amount of hot break, both when the boil came up, as well as during cool-down sedimentation.

 
All truth is fiction.
--Don Quichote

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #16 on: October 09, 2016, 01:53:59 am »
Peepz,

beer's almost done fermenting.

Looks a very cloudy (almost milky) berliner yellow.


Wormwood is firmly present but already somewhat diminished, which is good. 14g in 20 liter is definitely too much, but if you pay some attention during brewing, you can fish it out once it gets too much.

Next stage is dry-galeing. Anyone have any ideas regarding dosage/duration?

I have dried leaves (about 50 grams) which I intend to sink hop-sock-wise into primary for a couple of days. Not sure how long and how much though...
All truth is fiction.
--Don Quichote

Offline dmtaylor

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Re: Koyt-gruit hybrid
« Reply #17 on: October 09, 2016, 10:25:36 am »
I've never dry galed before, but I say go for it, I bet it's good.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #18 on: October 09, 2016, 10:49:01 am »
I just tasted a gale-tea: about a teaspoon of dry leaves in a cup of hot water for 15'.
Cooled and drank.

Tasted mild and pleasantly herbal. I'm guessing I'll need a lot of it to make a dent in that beer I brewed though...
All truth is fiction.
--Don Quichote

Offline homoeccentricus

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Re: Koyt-gruit hybrid
« Reply #19 on: October 09, 2016, 10:54:58 am »
I once made a mead with leaves. Can't say right now how much I used, but in the end I was underwhelmed, so I assume you can use a lot.
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline homoeccentricus

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Re: Koyt-gruit hybrid
« Reply #20 on: October 09, 2016, 11:03:54 am »
Some references to amounts in this thread: http://www.vlaamshobbybrouwforum.be/forum/index.php?topic=38.0  - sorry folks, in Dutch.
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #21 on: October 10, 2016, 12:21:01 am »
They don't know either :(

All truth is fiction.
--Don Quichote

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #22 on: October 10, 2016, 12:23:42 am »
...but 'ere's some usefule information:
https://denardbrewing.com/blog/post/gruit-mead/
All truth is fiction.
--Don Quichote

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #23 on: October 17, 2016, 01:05:00 pm »
Right.

Went full epic frostbitten berserk on this one.

Dry-hopped with a a full ounce of dried gale for 5 days in primary.
Crash cooled to 2°C and kept there for 2 days.

Racked and bottled to 2 volumes of CO2.

The flavour of this beer is insane. For want of a better simile, it tastes like biting into a grapefruit. Not the grapefruity flavour of american hops, but actual grapefruit. Full bodied and velvety, very bitter and very refreshing.
I need to see what carbonation will do for this, but I'm loving it so far.
All truth is fiction.
--Don Quichote

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #24 on: October 23, 2016, 07:47:29 am »
Follow-up.

This has been in the bottle for less than a week but could not resist sampling one.

This has turned out to be an amazing brew. Pretty hard to describe, and certainly not everyone's favourite, but damn I think I'm in love.

The herbal bitterness of the wormwood, together with all the other herbs and the ridiculous amount of drygale results in an intensely fruity bitter beer. Again, I'm reminded of grapefruit (which us stupid Belgians call pompelmoes, which cracks the Dutch up no end, but that's linguistics for you).
Everything about this beer just clicks with me: bitter, flavourful and decidedly left-of-center. The slightly tart/lemony Fantome yeast pairs well with the beer overall, and the oat malts impart a smooth silky dessert-mike quality.

Is it a proper koyt? Probably not.
Is it a delicately-spiced gruit? Certainly not.

But damn this stuff is drinkable!
All truth is fiction.
--Don Quichote

Offline dmtaylor

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Re: Koyt-gruit hybrid
« Reply #25 on: October 23, 2016, 09:54:45 am »
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline homoeccentricus

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Re: Koyt-gruit hybrid
« Reply #26 on: October 23, 2016, 10:51:58 am »
I will probably have to taste this. Is it ok to keep my prejudices just this time? Please?
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline unclebrazzie

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Re: Koyt-gruit hybrid
« Reply #27 on: October 24, 2016, 11:09:52 pm »
Nope. You're the one wanted to become a beer judge. So judge my beers you will.

For ever.
And ever.
And. Everrrrrr.....
All truth is fiction.
--Don Quichote

Offline homoeccentricus

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Re: Koyt-gruit hybrid
« Reply #28 on: October 25, 2016, 04:47:00 am »
There's always the beer from hell. Nobody can force an aspiring beer judge to actually drink it after (s)he has established whence it cometh from.
Frank P.

Staggering on the shoulders of giant dwarfs.