Table Ale #2

The first attempt at a table ale was underwhelming but provided enough substance to build upon for the next iteration. I typically try to limit the number of changes in subsequent batches to one or two (tops), but for this second version I implemented (gasp!) six:

  1. Higher mash temperature (increase FG and body)
  2. Lower fermentation temperature (decrease phenols)
  3. More wheat/oats (increase haze)
  4. Altered water profile (add creamy mouthfeel)
  5. More hops (increase bitterness)
  6. Double dry hop (enhanced hop aroma)

table ale #2 fermentationMy house yeast strain is very saison-esque, which is great for the yeast forward farmhouse ale, but not so much for a hoppy session ale. But in the spirit of farmhouse brewing, I wanted to use a single foraged strain for all my beers. To overcome the yeast’s high attenuation, I mashed at an absurbly high temperature (160°F) after reading about Bertus Brewery‘s workaround to increasing body in his Micro Pale Ale. To reduce the phenols from the yeast, I lowered fermentation temperature from 72°F to 66°F. After achieving a near-perfect level of haziness in Farmhouse Ale #1 and #2, I (roughly) mirrored those adjunct percentages in this malt bill in hopes of capturing that signature New England haze. In addition to the higher mash temperature, I changed the water profile from Bru’n Water’s Yellow Bitter to a NE IPA version (Braufessor’s high chloride profile) since the high chloride/low sulfate ratio is believed to give beer from breweries like Hill Farmstead that soft, pillowy mouthfeel. And last, but not least, I added more hops throughout the entire brewing process to increase bitterness and aroma.

In addition to the above changes, I also split the batch four-ways and dosed each fermentor with a different dry hop (Cascade, Centennial, Rakau, and blend of all three). Needless to say, this recipe was a major overhaul.

Table Ale #2

Style: 28A – Brett Beer

Description: A low alcohol, light-bodied, straw-colored, dry, refreshing, and hop-forward grisette-inspired session beer.

Batch size: 10 gallons
OG: 1.040
FG:  1.006
Efficiency: 90%
ABV: 4.5%
IBU: 39
SRM: 2


27% Domestic pilsner (Canada) @ Mash
27% Domestic pale (Great Western) @ Mash
23% Domestic white wheat (Canada) @ Mash
23% Domestic flaked oats @ Mash

37 IBU Centennial pellets @ FWH
11 IBU Rakau pellets @ 0
8 IBU Cascade pellets @ 0
10 IBU Centennial pellets @ 0
0.2 oz/gal dry hop pellets (Cascade, Centennial, Rakau, or blend of all three) @ day 7
0.2 oz/gal dry hop pellets (Cascade, Centennial, Rakau, or blend of all three) @ day 10

House yeast

Water treatment: NE IPA water profile
Mash technique: Infusion @ 160°F for 60 minutes
Kettle volume: 12.5 gallons
Boil duration: 60 minutes
Whirlpool duration: 30 minutes @ 176°F
Final volume: 10 gallons
Fermentation temp: 66°F
Notes: Brewed with Flynn on 2/10/2016. Measured pH values of 5.32/5.59/5.96/5.7/5.89 (mash/2nd run/3rd run/preboil/postboil).

OG was spot on at 1.039. No oxygen. Fermentation started at 66°F.

Single dry-hop only, due to work travel. Dry hopped with 1.5 oz/gal (4.5 oz total) of Cascade, Centennial, Rakau, and blend of all three for 72 hours (one dry hop per fermentor).

Moved to kegs on 2/26/2016 for 1.5 weeks. Final gravity was 1.006 and final pH was 4.36.

Tasting notes from 3/27/2016.

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