I Love @greenflashbrew Rayon Vert and Recipes For Good Saisons and Session IPA

Hi brewing brothers and sisters!

I’m writing this with 2 whistling airlocks serenading me, which I’d bet most of you agree is a beautiful thing. Anyway, I was working on a (still incomplete) piece for Hooked On Hops the other day about the coming wave of Brett beers and couldn’t quite remember the exact beer that got me interested in Brettanomyces. Today it hit me. Meet Rayon Vert!

Today I found Green Flash Rayon Vert had made its way to town and that gorgeous little 4 pack of goodness jogged my memory. Rayon Vert appears to be Green Flash doing its version of Orval: a fairly straightforward Belgian Pale bottled with Brett. Of course I prefer Rayon Vert because it was my first love, but also because its hopping is a little fruitier & base probably just a touch lighter. Rest assured Orval, your (fairly thick) bowling pin bottle will always be my first choice in a bar fight.

All of that segues (amazingly I knew how to spell that) into yesterday’s double brew day. After a strong 2 hours of post SNAFU meeting sleep I arose and brewed the second coming of my first beer on the White Labs 670 American Farmhouse strain (Hay Gurl) to bring the world Hay Gurl 2: My Boyfriend Brett Is Back. Labeling someday will be a nightmare.

Besides that, anybody that follows my brewing at all knows re-brewing any batch is almost unheard of. I’m too busy bouncing around from one Platinum strain to the next with the latest hops etc etc. I’m a big ball of brewing creativity which results in the occasional amazing beer, a lot of mediocre beer, & a fair amount of back-to-the-drawing-board beer.

But what can I say? I’m a sucker for fruity hops, saison yeast with Brett, & people enjoying my creations. That sums up Hay Gurl. RECIPE HERE. Also, yes…I do wish I’d have given the beer a slightly less ridiculous name that didn’t involve a Ryan Gosling reference.

But beyond that, getting to taste Rayon Vert nearly a year after my first encounter makes it clear that I’m striving to brew a fruitier hoppier version of my first love. While my beer knowledge & brewing abilities have probably quadrupled, I realize I’m unconsciously trying to tweak an ‘old’ favorite. The less romantic version of that story is that I love hoppy Belgians, fairly clean malt bills, & Brett. Of course I’m trying to combine all of the above.

At any rate, I shot for more sessionable (OG 1.052) with a bigger hop addition at flameout for Hay Gurl Deuce. (You may recall that Hay Gurl aka the 48% efficiency batch was originally going to be more on the sessionable side, but a broken hydrometer made me think it was less than banging.) Anyway, the aroma of my last 4oz of Citra wasn’t as killer as usual, but the Simcoe is still holding its shooting arm in the air on account of how baller it is. So yep yep, Hay Gurl 2 is off and running. It’s actually trying to blow off its lid 2 feet away from me. Good times.

My second batch of the doubleheader was the brainchild of myself, Aaron from The HopHead Report & Luis from Hooked On Hops. Everybody seemed interested in a lighter bodied Double IPA using my newly acquired pile of 21% AA Polaris hops, so I went ahead and whipped something up (using Jamil’s DIPA base recipe). Hopefully it’s yummy and we all agree it should be proudly poured at the Montelago Beerfest on 11/10. At 284 IBU with a hop that big and danky, I’m just excited to try it period. Worst case I’ll age half the batch on Brett and throw the other half at passing motorists in Ziplock bags. 🙂

Besides Hay Gurl, I have 10 other entries in this Saturday’s SNAFU competition. I have 2 others that have enough promise to share the recipes for. The Saison De Starter side of my 585 experiment (recipe here) turned out to be fairly popular and my Purring Kitten Session IPA #1 (recipe here) on White Labs 006 Bedford has earned high praise so far as well.

Wish me luck in the big competition this weekend! I’ll be judging Friday & Saturday and since I failed to enter a beer in EVERY single category, they’ll likely put me to good use. As always, feel free to ask for any help or guidance on the Cicerone test.

Proost y’all!

Cooking up a 3 Floyds Gumballhead Clone

12/20/2013 EDIT: If you’d like to see some of my more recent Gumball-esque efforts try here and here too.

I don’t often shoot for exactly cloning a beer, but I’ve heard a lot of good things about Gumballhead and BeerAdvocate rates it a 96. Plus I’ve never tried it!

In this case, I may end up looking to bend it a little to fit into the BJCP 6D American Wheat category (3 Floyds supposedly uses a UK yeast strain) and “clean American ale yeast” is the first thing mentioned in the style guidelines.

It’s also possible that I may brew 2 versions: the clone (as best I can make it) & the version to try to win my bad self an award in 6D.

In the course of my Homebrewtalk searching for a reasonable clone I found most recipes to be over 50% wheat: Link 1, Link 2, Link 3. While perusing those, someone mentioned there was good recipe guidance in Brewing With Wheat by Stan Hieronymous, a book I happen to own. Here’s what I found:

The page you can only read some of states that the grain bill is 25% wheat with English ale yeast. My other Homebrewtalk surfing on 3 Floyds’ house yeast strain led me to Wyeast 1968 London ESB. Then I checked with Mr. Malty and found that the White Labs equivalent is WLP002 English ale and the commercial origin is Fuller’s.

The problem with this knowledge being that I may end up brewing an American wheat beer with gorgeous American Amarillo & Simcoe hops and then not quite manage to squeeze into category 6D because of my English yeast. Maybe I’d enter it in American Wheat AND Specialty Ale to see where it would fly. I’d love to try a Belgian version as well. Brett too, of course. You know me.

The other problem being that I cannot come ANYWHERE close to holding this beer at 32 degrees for 3 weeks. I’ll either have to phone a friend or roll the dice at room temp/swamp coolered. I imagine all that lagering makes it come out quite a bit cleaner and clearer than I’ll be able to pull off. I can probably clear it with fining agents. But at my room temps of 70-75, a clone it shall not entirely be.

Regardless, here’s what I’ve got going on BeerSmith so far:

My Aromatic malt percentage is based on keeping the SRM (color) within the style guidelines. Brewing With Wheat says the beer comes out lighter than their hef too, so the lighter the better.

12/11/13 EDIT: I’ve recently tried Gumball-esque beers with more like 3 or 4 oz of Aromatic. You can find those recipes and discussion here.

There may still be some tweaks here and there. There’s a good Jamil Show on No Recipe Cloning, but no tasting with only recipes cloning is a little different ballgame.

With all that said, I thought it might be interesting to show how I end up throwing together clones and recipes similar to commercial beers I enjoy.

Sleep tight world!