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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> craziest beer flavor...

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Just pulled my first pint of the IPA I brewed with the infamous Frankenyeast (full blog post coming).

I rather expected the first pint to be a little cloudy. This stuff is freaking OPAQUE... like apricot juice or something. I wonder if it'll clear. If not, I'll claim that I was trying to do a New England style IPA. :P

Aroma is crazy. Not quite the huge punch I was hoping for, but a really unique, candy/melon combination. And the flavor - this sweet melon just hits you over the head up front before giving way to some nice IPA bitterness. I wonder how much of this is the hops and how much is the yeast?






Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Recipe?

Was there 1318 in the frankenyeast?

Also, did you dry hop with active fermentation still happening, or at least before full flocculation occurred?





Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


How quick did you keg it?

Ive had issues even with 1056 with kegging too soon.

Though nothing that 'bad'.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'll post the full recipe to the blog, too (and put it in the database), but we had:

9 lbs Golden Promise
3 lbs Vienna
12 oz honey malt
4 oz flaked wheat

.5 oz El Dorado FWH
.5 oz AU Summer @ 10 min
.5 oz El Dorado @ 10 min
1 oz AU Summer @ flameout/20 min
1 oz El Dorado @ flameout/20 min

Big starter Frankenyeast

3.5 oz El Dorage dry hop/3 days
4.5 oz AU Summer dry hop/3 days

Mash @ 150 F

Ferment @ 65 F

********************************

Yes, the Frankenyeast contained 1318 among its 25 strains. I dry hopped once active fermentation had stopped, though I did add a syrup of 4 ounces table sugar at that point in an effort to scrub any introduced oxygen.

I'm curious how time will treat this beer... but man, it's UNIQUE. Also good.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I feel better about using my lb of honey malt in my 10 gal batch today.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I brewed this baby on 5/15, kegged it last night - so exactly 14 days in.

Brewed - 5/15
Dry hopped - 5/24
Began cold crash - 5/27
Added gelatin - 5/28
Kegged - 5/29
First pint - 5/20




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


A pound in 10 gallons? I wouldn't blink. Of course, I AM the c-malt king, but I've done 12 ounces of honey malt in a 5.5 - 6 gallon batch several times, now.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Man... as this warms, the fruitiness becomes even MORE evident (in both aroma and flavor). You'd almost swear that I had to have put this on some sort of melons. It's crazy.

With my luck, the yeast is largely responsible, and I'll never get the same blend again.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I'm still trying to work it all out. I've done it, it just doesn't seem normal





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Looks like I'll have to tell the LHBS guy that his substitution suggestion worked out.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


What was the sub?

The sugar, if it did it's intended purpose, would have started active fermentation again, and given that there are 25 strains in there, it wouldn't surprise me at all if at least a few of them (including 1318) are biotransformation capable and also susceptible to the flocculation interruption of dry hopping.

Interesting hop combo, for sure.

Also, definitely sounds like you are getting a lot of esters, which is no surprise.

Very unique beer!





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


>biotransformation capable

Great. Now I have to learn something new, huh?

>also susceptible to the flocculation interruption of dry hopping.

Maybe so. I'm telling you, I've had multiple stouts that were clearer than this beer! lol

The sub was the AU Summer hops. I was looking at Calypso or Azacca to combine with the El Dorado, but the LHBS had little to none on hand. He suggested AU Summer, as I had told him I was going for big fruitiness without the citrus angle, and this really worked out well. I get this crazy strong melon aroma to go with the candy aspect that El Dorado gives. Maybe some apricot.

I have tried a TON of IPAs in the last couple of years - I have never had one even close to this. I'm telling you, you'd swear I had fruited this beer.

I'm hoping that I don't lose that aspect too much with age.






Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


For those who care, 24 more hours in the keg hasn't changed anything. Great aroma and flavor, utterly opaque beer.

On Tue, May 31, 2016 at 12:23 AM, homebrewdad <listpost@brewunited.com> wrote:
>biotransformation capable

Great. Now I have to learn something new, huh?

>also susceptible to the flocculation interruption of dry hopping.

Maybe so. I'm telling you, I've had multiple stouts that were clearer than this beer! lol

The sub was the AU Summer hops. I was looking at Calypso or Azacca to combine with the El Dorado, but the LHBS had little to none on hand. He suggested AU Summer, as I had told him I was going for big fruitiness without the citrus angle, and this really worked out well. I get this crazy strong melon aroma to go with the candy aspect that El Dorado gives. Maybe some apricot.

I have tried a TON of IPAs in the last couple of years - I have never had one even close to this. I'm telling you, you'd swear I had fruited this beer.

I'm hoping that I don't lose that aspect too much with age.







Posted 34 days ago.

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