Last April I was lucky enough to get a vile of yeast from BKYeast. It was his C2 release, sourced from a bottle of 2007 Cantillon Iris. Dmitri, the man behind the BKYeast website has a home yeast ranch and blog which he explores all sorts of yeast used in brewing. (Its a great homebrew resource which I really recommend checking out.) I was lucky enough to receive was the C2 strain for testing. In return I promised to give Dmitri my brewing notes concerning the yeast and attempt to send a bottle out his way thanking him for his efforts.
The sourced (C2) 2007 Cantillon Iris strain is said to be big on strawberry flavors. So in constructing the recipe, I paired it with Belma Hops. The propitiatory new hop from Hops Direct, which is said it have a general melon/strawberry flavor. (Which I struggled to find in my Saison test batch) Before figuring out the malt,, I knew this beer had to be a Blonde Ale. As simple a recipe as possible. Sticking around 5% ABV. My original though was to add tart cherries into the beer during secondary but that all changed when I tasted the flask holding the starter.
Dmitri grew 3 different strains from the bottle dregs he collected, C1, C2 and C3. From his notes C2 was the funkiest of the group. (It would of been awesome to compare all 3 side by side) The flavor profile coming off the starter was almost worthy of posting a "Tasting Session" on. I got a bouquet of stone fruit, including plum, cherry and peaches. On the back end I was overwhelmed by the melon component of the sample. I didn't get strawberry as others described, but I started to taste a hint of strawberry after sipping on the sample for a while. I really wanted to taste strawberry in the sample, so I think it was somewhat mentally created. Dmitri stated, "The C2 is quite funky." on his blog, which could be due to a variety of factors. The picture to the top left is a flask sample that was about 3 weeks old since the last step up. On the top right is the vile that I received from BKYeast. I have no idea on the sample original gravity or final gravity but in hindsight I should of taken a reading before pitching. Normally I make starters in the 1.030 range but this tasted boozy and a little hot. Not fusel or astringent, I could tell it was a bigger beer.
In growing up this yeast, I started to increase the yeast cell count the day after I received the yeast in the mail. Starting in a small 500ml flask. Working up to a 1000ml flask of slurry. In total I stepped the yeast up 4 times. Which I think is needed for a all Brett fermentation. I decanted the wort off after each step up. The final sample flask had great clarity and color (picture above) which I hope continues into the final product.
As with other Brett primary fermentation's I added some Flaked Oats into the boil as it was heating, from 172 to 205 or so, adding some mouthfeel into the final product. On the other Brett beers I've done the primary fermentation takes around 2 to 3 weeks, so I hope to have this beer done around Labor day and kegged quickly after that.
|Blonde Ale, With C2 Cantillon Iris Brett Dregs|
|Type: All Grain||Date: 8/3/2013|
|Batch Size (fermenter): 6.00 gal||Brewer: Chris Lewis|
|Boil Size: 6.86 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 6.24 gal||Brewhouse Efficiency: 73.00 %|
|Final Bottling Volume: 6.00 gal||Est Mash Efficiency 73.0 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): TBA|
|Taste Notes: Please see my "Tasting Notes" on this recipe|
|Est Original Gravity: 1.046 SG||Measured Original Gravity: 1.042 SG|
|Est Final Gravity: 1.007 SG||Measured Final Gravity: TBA SG|
|Estimated Alcohol by Vol: 5.2 %||Actual Alcohol by Vol:TBA %|
|Bitterness: 42.7 IBUs||Calories: TBA kcal/12oz|
|Est Color: 4.4 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 10 lbs 8.0 oz|
|Sparge Water: 4.84 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Sparge Step: Batch sparge with 2 steps (1.90gal, 2.94gal) of 168.0 F water|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Pressure/Weight: 10.59 PSI||Carbonation Used: Keg with 10.59 PSI|
|Keg/Bottling Temperature: 41.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 65.0 F|
|Primary Fermentation: Pitched at 66 degrees, for 2 weeks. The carboy was moved to the garage (ambient temps, we are in a heat wave. I'm thinking its around 85 degrees on average)|
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