Pickleback

August 16, 2016 by Kevin Laroche

Those who attended the August Brew Haven meeting were lucky enough to try Dave’s “Pickleback” beer. Dave classifies this beer as a Patersbier which is translates to “Fathers Beer.” This is a style that monks commonly brew for their own consumption. Dave, being the monk that he is, intends on drinking most of this himself as well. The inspiration for the unique brew came from Four Quarters Brewing, who had a similar beer on tap when Dave visited. Check them out www.fourquartersbrewing.com

This beer is super refreshing and unique. It’s very crisp with great aroma of dill and melon. The taste offers a great mix of dill and melon.

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.25 gal
Boil Time: 60 min
End of Boil Vol: 5.12 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage

Date: 16 Aug 2016
Brewer: David Hope-Ross
Asst Brewer:
Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 90.0 %
Taste Rating: 30.0

Taste Notes:

Ingredients
Amt	Name	Type	#	%/IBU
7 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	95.4 %
5.9 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2	4.6 %
0.50 oz	Saaz [2.50 %] – Boil 60.0 min	Hop	3	4.2 IBUs
0.50 oz	Tettnang [3.80 %] – Boil 60.0 min	Hop	4	6.4 IBUs
1.00 oz	Huell Melon [7.20 %] – Boil 5.0 min	Hop	5	4.9 IBUs
1.00 oz	Huell Melon [7.20 %] – Steep/Whirlpool 10.0 min	Hop	6	4.4 IBUs
1.0 pkg	Trappist High Gravity (Wyeast Labs #3787) [124.21 ml]	Yeast	7	–

Gravity, Alcohol Content and Color

Est Original Gravity: 1.044 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 19.9 IBUs
Est Color: 3.0 SRM

Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.4 %
Calories: 144.8 kcal/12oz

Mash Profile

Mash Name: No Mash Out, No Sparge
Sparge Water: 0.38 gal
Sparge Temperature: 0.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20

Total Grain Weight: 8 lbs 1.9 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps
Name	Description	Step Temperature	Step Time
Protien Rest	Add 2.64 gal of water and heat to 129.0 F over 5 min	129.0 F	15 min
Saccrification Rest	Add 5.00 gal of water at 164.3 F	151.0 F	40 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 0.00 days
Storage Temperature: 65.0 F

Notes

Once fermentation finished, racked onto 3 lbs of honeydew melon, 1 lb cucumber, and a bunch of fresh dill. Let it sit for 2 weeks, after all signs of refermentation had faded plus a few days. After that, racked onto bourbon soaked med toasted US oak chips for 1 week. Then kegged, 20 PSI for 6 days then tapped.

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