Tasting The Spirited Gumballs

A little over a month ago I took a few shots at another two 3 Floyds Gumball-esque beers. I wasn’t going for dead ringer clones necessarily, but for beers that captured the overall spirit of the beer. That’s how they affectionately became known as the Spirited Gumballs.

I’ve had both on tap for a little over a week now and had a few friends over to try them. I wanted to get input from others because I feel that all too often you’re relying on the impressions of the brewer alone on these things.

Here’s my buddy Mike (a hardcore beer aficionado) sampling the two and writing tasting notes:


Right off the bat I can see why they lager this beer for 3 weeks. It comes out fairly cloudy with 25% wheat. I added Biofine to mine when I kegged them. Both of my brews came in right around 5% ABV, so they were a shade lower than the 5.5 or 5.6% you’ll see on theirs.

All that said, I’ll go ahead and give the tasting notes & recipes.

The first Spirited Gumball on WLP 051 (Cal V) started at 1.048 & finished out at 1.010. Here were my tasting notes:

– Light tangy white grape, bubblegummy with creamy finish, some sweet wheaty notes with a touch of nut, a little floral/soapy finish, some hop spice and resin, pH might be a hair low.

Here were my buddy Mike’s thoughts from a blind tasting:

– Banana and kiwi aroma, typical Grant farmhousey-ness, Belgian wheat notes, no hops in nose, nutty & wheaty, good mouthfeel, delicious all day drinker, maybe a touch of booze heat, smooths out as it warms.

Even though Spirited 051 is my least favorite of the two, it’s still finding itself endangered after a short stint on the kegerator. I think Mike was picking up Belgian notes and heat from some of the Nelson Sauvin characteristics. I thought it went a little winey with some spicy resiny notes, partially because of its dance partner being Chinook. Also, Mike recently had Prairie Ales Merica, which is a farmhouse beer with Nelson.

I should also mention that the grain bill seemed pretty solid and probably rather close to what 3 Floyds is doing if their advice in Brewing With Wheat can be trusted.

Anyway, here’s the BeerSmith report on Spirited 051:

Recipe Specifications
Boil Size: 8.51 gal
Post Boil Volume: 6.59 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.13 gal
Estimated OG: 1.048 SG
Estimated Color: 3.9 SRM
Estimated IBU: 29.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.0 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        70.4 %        
2 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         2        25.2 %        
4.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        2.5 %         
3.0 oz                Aromatic Malt (26.0 SRM)                 Grain         4        1.9 %         
2.0 pkg               California Ale V (White Labs #WLP051) [3 Yeast         12       -             
9.00 g                Nugget [13.00 %] - Boil 60.0 min         Hop           5        16.0 IBUs     
10.00 g               Nelson Sauvin [12.60 %] - Boil 10.0 min  Hop           7        3.5 IBUs      
10.00 g               Chinook [11.40 %] - Boil 10.0 min        Hop           6        3.1 IBUs      
15.00 g               Nelson Sauvin [12.60 %] - Boil 5.0 min   Hop           8        4.3 IBUs      
10.00 g               Chinook [11.40 %] - Boil 5.0 min         Hop           9        2.6 IBUs      
28.00 g               Nelson Sauvin [12.60 %] - Boil 0.0 min   Hop           10       0.0 IBUs      
14.00 g               Chinook [11.40 %] - Boil 0.0 min         Hop           11       0.0 IBUs      
43.00 g               Nelson Sauvin [12.60 %] - Dry Hop 8.0 Da Hop           14       0.0 IBUs      
47.00 g               Chinook [11.40 %] - Dry Hop 8.0 Days     Hop           13       0.0 IBUs

Next up was Spirited Gumball 028 on White Labs Edinburgh. I used this yeast because I’m a little burned out on Union Jack IPA and beers done on the usual English Ale 002. The beer went from 1.050 to 1.012 and I was quite happy with the results. My tasting notes were:

– Lime, tangerine, lemon front with nutty back, a little sweet & sour mandarin orange, drinks drier than the first beer despite flaked oats & higher finishing gravity. Similar wheaty notes, flows better, seems better constructed as a beer. Creamy citrus with a light fruit juicy nose.

Mike’s take on it was:

– Lemony nose & taste, clean crisp dry wheat, subtle farmhouse as it warms, & citrus that fades as it warms.

I believe he also mentioned it reminding him of drinking Pyramid Hef coming up as a young buck on the ruthless streets of Portland.

Out of the initial 4 side by side samplers, Spirited 028 has won every time. With that said, I’m on my 3rd pint of Spirited 051 right now and it is also a lovely beer. Hopefully I’ll get around to entering both in upcoming January competitions.

1/23/14 EDIT: Spirited 028 took 2nd place in Winterbrew 2014 in Chicago.

Here are the BeerSmith stats for Spirited 028:

Recipe Specifications
Boil Size: 8.51 gal
Post Boil Volume: 6.59 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.13 gal
Estimated OG: 1.050 SG
Estimated Color: 4.3 SRM
Estimated IBU: 27.6 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        69.2 %        
2 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         2        24.7 %        
4.0 oz                Aromatic Malt (26.0 SRM)                 Grain         3        2.5 %         
1.9 oz                Victory Malt (25.0 SRM)                  Grain         5        1.2 %         
4.0 oz                Oats, Flaked (1.0 SRM)                   Grain         4        2.5 %         
2.0 pkg               Edinburgh Ale (White Labs #WLP028) [35.4 Yeast         14       -             
9.00 g                Nugget [13.00 %] - Boil 60.0 min         Hop           6        16.0 IBUs     
10.00 g               Citra [14.10 %] - Boil 10.0 min          Hop           8        3.9 IBUs      
15.00 g               Motueka [6.70 %] - Boil 10.0 min         Hop           7        2.8 IBUs      
12.00 g               Motueka [6.70 %] - Boil 5.0 min          Hop           10       1.8 IBUs      
12.00 g               Mosaic [11.50 %] - Boil 5.0 min          Hop           9        3.2 IBUs      
10.00 g               Citra [14.10 %] - Boil 0.0 min           Hop           11       0.0 IBUs      
10.00 g               Motueka [6.70 %] - Boil 0.0 min          Hop           13       0.0 IBUs      
10.00 g               Mosaic [11.50 %] - Boil 0.0 min          Hop           12       0.0 IBUs      
29.00 g               Citra [14.10 %] - Dry Hop 8.0 Days       Hop           15       0.0 IBUs      
28.00 g               Motueka [6.70 %] - Dry Hop 8.0 Days      Hop           17       0.0 IBUs      
28.00 g               Mosaic [11.50 %] - Dry Hop 8.0 Days      Hop           16       0.0 IBUs

All in all, I think I will continue down this road with Edinburgh 028 yeast and various citrusy hops. I should have some Azacca & El Dorado in my possession tomorrow, so hoppy shenanigans will likely ensue.

Sooner or later I’ll give a broader update on everything else I have going on. Here’s a picture of Purring Kitten 4, the French Saison Wine, & Water Tweaker IPA all waiting for transfer.


Purring Kitten Session IPA on WLP 862 Cry Havoc smelled incredible. I can’t wait to try it in the coming days.

Alright friends, I’ll leave you with something that still cracks me up everyday when I get to work. My hairy face on a popular product:


Be well and prosper y’all.


Building Water and Brewing Goodness!

Hello my brewing buddies!

Following up on last post, all of my contest entries for the 11/2 Nevada State Homebrew Championship are brewed and in various stages of fermentation, dry hopping, carbonating, etc.

The Mr. Bubbles Imperial Stout finished out at 1.029, so it’s sitting at 7.75% and very rich and roasty. I’m on the fence about trying to dry it out more. The Polaris flameout addition is also really shining through. Big ice candy & mint when you’re expecting roast in the aroma is both fun and a little weird.

I dry hopped both sides of the King Kong Ain’t Got Ish On Me Belgian IPA with Mosaic & Pacifica. It’s pretty easy to tell which side is WLP 400 & which is 410, as true to White Lab’s description, Wit II is better at flocculating. It appears I was out of hop bags when I brewed this one, as there is quite a bit of hop matter along for the ride. Here they are:

king kong wipas

I also dry hopped Fuzzy Bunny Slippers IPA today with Citra, Galaxy, & Kohatu. I forgot my Nelson & Mosaic at Clyde’s place so those might be a part of the second dry hop addition. With Jamil’s talk of double dry hopping being more effective and my remembrance of early experiences with it myself, I’m heading that way with all of my IPAs. Here are my brewing brothers Clyde & Mike. (Clyde was doing a Belgian Pale on Wyeast 3711 French Saison and I was doing an Oatmeal Belgian Blond on a blend of French Saison and WLP 500 AKA Chimay yeast):

clyde and mike

Other than all those fun things, I keep heading further down the water building rabbit hole. I’m now using Gypsum, Calcium Chloride, Epsom Salt, Canning Salt, Pickling Lime, Lactic Acid, & Chalk in various amounts depending on what profile I’m looking for.

For 3 of my latest Belgian brews I’ve shot for Chimay’s (unboiled) water profile. My Smoked Dubbel, Berliner Weiss, & Belgian Oatmeal Blond are all on “Chimay water”. I’ve found that often in order to hit the ideal mash pH I need to wait until the kettle to add some of the salts, especially the Pickling Lime.

11/6/13 EDIT: I’ve since found out you SHOULD NOT add anything that raises pH, like Pickling Lime, to the kettle. If your mash pH is good all should be relatively well.

I think it’s interesting to note that the Chimay brewery is drawing off of a well within the monastery walls, so obviously profiles you find like this one in Bru N Water shouldn’t be viewed as gospel. Especially since the brewer could be boiling the water or treating it in other ways before using it. However, Bru N Water’s Chimay profile matches that which is given in Brew Like A Monk and Bru N Water also provides the profile for boiled Chimay water. Here’s a Belgian water chart from Brew Like A Monk:

belgian water profiles

Regardless, I’ve gone with the Chimay water for its relatively low mineral content, its balanced Sulfate to Chloride ratio, and because I very much enjoy their beers. I’m drinking their dubbel, the Chimay Red, right now and the finish is very pleasant. Not too dry and not overly rounded and malty.

Other good resources for building water I’ve found are all the water profiles at Brewer’s Friend, this Homebrewtalk thread, & this Brewing Waters Of The World page.

In other news, because my homebrewing was taking over the house again, I’ve been given my own room:

brew room 1

brew room 2

My trusty Assistant Brewer Kitty is not quite sure what to make of losing her room to homebrewing, but she’s shown great ability to adapt over the years.

Here are my friends U Bottle It U Hop It IPA, Wag The Dog English Brown, & Berliner Weiss all having a good time together (before their strenuous move to their new room):

u hop it brown and berliner

Ok, brew on my friends! I’m going to relax and have another beer.