I brewed an extract Patersbier (based on NB's recipe), something just to pass the time before my friend and I get back to brewing over at his place. I've actually been brewing all grain for the past few years, so this is the first time I've really done a proper extract batch (and it wasn't without some problems). 5 gallon Brewed - 8/5 Kegged - 8/25 OG: 1.048 FG: 1.010 One of the problems I ran into was my pot size - limiting me to boiling like 2 gallons as opposed to 2.5 (but I added the water gradually anyway). Another was since the kettle was so full, I had to add the dry malt extract in a few parts (finally finishing it off near the end of the boil). And finally, I was following NB instructions on dropping temp but was stuck at 85 after racking onto cold water in the fermenter. Out of a quick way to cool any further, I pitched anyway and popped it into the fermentation chamber (temp control in my kegerator in this case) to keep it at 65. My hopes were that it would drop sufficiently during the yeast's lag period. In a couple hours it was down to 75 (measurement inside the fermenter) and held at 65 no problem for a few weeks. All in all, the beer is decent, could be better. It's light and refreshing, a bit acidic, but I think pitching at 85 probably caused a noticeable "defect", promoting more esters than desired. They are not unpleasant and the taste is more or less good, but the nose is just a little too potent. I brewed a Tripel with the same yeast and definitely notice some of the same qualities - which is good - but I think the lower abv. and the low hoppiness, especially in the smell, let the fruity esters shine too much. I really can't detect any hop aroma or taste whatsoever. Side note, I also simply used two smack packs, being too lazy to make a starter. I do have to say, after doing the extract batch, I prefer all grain. Or maybe I would just prefer to have proper equipment - I'm spoiled by what we use at my buddy's house and I just had the bare minimum to accomplish this brew session. So what do you guys think, the pitch temperature probably caused the abundance of esters? At first I mistook them for the beer simply being green at weeks 3 and 4, but now we are in week 6 (though I started cold force carbing at week 3). The NB recipe does note it can have sour apple-like attributes. Also, has anyone else brewed this beer, be it the NB kit or something similar? What are your takes on it?
Yep, pitching hot can certainly get you some less than desirable yeast character. I'd rather let it sit cold for a few hours and then pitch, rather than pitch and then chill. Glad to hear it still turned out pretty well! I brew something similar. I tend to ferment with WLP500/WY1214 pretty cool, down around 60 F. Just did a version finsihed with a variety of Brett strains: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html
Thanks - I'd say it's one of those "good enough" cases at this point. I agree, in retrospect, I should have just let it sit in the fridge and cool down at least into the 70s. Lessoned learned, I suppose - the sad part is, I knew it was wrong when I did it, lol. It was just one of those, meh moments. Interesting experiment you got there.
A friend brewed this beer as well, and I think he said he pitched on the warm side, too. It was estery, but not over-powering, imo. It tasted pretty good, but the body of the beer is really thin. I think he said it finished out around 1.006 or so, so it's not too surprising.
Odd that the all grain version doesn't have the Carapils edition. You might want to consider it anyway, seems like a low grav beer such as this could benefit from it.
I think the yeast is the major player in this brew regardless so maybe being more estery than your average pale ale or blond is on par. My gut tells me it hat mine could do well with some more balance, but its hard to say because I've never had any other examples I the style. It taste good and it's growing on me the more I drink, so that's a plus.
So, anyone else brew one? I'm interested to hear some reviews. Like I said, it's tough to totally compare to other thing when there are no commercial examples.
I'm brewing a dark one this weekend: OG1.048 90% Vienna 10% Amber Candi Syrup Saaz at 60 and 15 to 30IBU Chimay Strain Going for more of a small Dubble (Singel?)... so not really the same thing but I'll keep you posted. Hoping for a nice Table Bier for the Holidays. Any suggestions on fermentation temps? Mash temps? I'm thinking of 152 to target a 1.010 FG but I'm not sure if I should go lower...
I brewed the NB Patersbier and I was very pleased with the results. It reminded me a little bit of Russian River Redemption. The other commercial example I can think of is Witkap Pater Singel.
Hmmm... well I did an extract one for this fellow. Oddly enough though, the NB all grain kit actually has a 147 mash temp - http://www.northernbrewer.com/documentation/allgrain/AG-Patersbier.pdf Thats lower than I've ever mashed. Suppose it's to get all it can out of a 9 lb malt bill - get that dry finish. So you could knock a few degrees off the mash if you wanted a dryer finish. I was out to RR over the summer. Sadly I can only vaguely recall the taste of Redemption... but I bought a redemption t-shirt! lol.
