I recently had my last brew day as a father of one child. The beer was brewed to mark the very closely approaching arrival of child number 2 (I’ll have to think of a better name than Child Number 2). When the first lil’ Smokey was born I brewed New Addition 2008. Not only was “New Addition” a nod to my baby but also the first time I had added any wild bugs to my beer. The idea was to brew something between a Porter, a Flanders Red and an Oud Bruin. A Flanders Oud Porter? For New Addition 2011 I needed to find another interesting ingredient that I had never used, but always wanted to. This time it’s Belgian cocoa powder. The base recipe has also been altered, but the “feeling” is the same. I want the New Addition beers to feel like they come from the same family but each one has its own distinct personality.
Knowing that I am not always the most patient person, and fearing the possible heart-attack caused by two children that won’t listen to me and just get into the car so I can buckle their seatbelts and get out of the rain, I’m trying to be more “zen.” With that in mind I decided that coming into brew day I wouldn’t have a fixed recipe. I did have a clear idea of what I was going to do but I wanted to just wing it a bit and go with the flow. It seemed to go well because the wort sample tasted great!
The cocoa powder was added with 10 minutes to go in the boil. With 15 minutes to go I tapped off a little of the hot wort to mix with the cocoa powder and make a paste. I thought that it would be a little easier to incorporate into the boil without clumping up.
On the yeast side, I am again adding some critters on top of the normal brewers yeast. In primary I pitched a mixed starter of Wyeast1762 Belgian Abbey II and Wyeast Roeselare Blend. This will hopefully kick up the funk a bit more than in New Addition 2008. Those Belgian yeasts are great, but since my babies are half Belgian and half American it needs some American Funk too. For that I will be adding (into the aging vessel) part of a starter of Jolly Pumpkin’s Lambicus Dexterius (batch 1), their 100% spontaneously fermented beer. It also has the nice bonus that Dexter, where Jolly Pumpkin is located, is very close to where my parents live so the beasties in the Lambicus Dexterius will literally add a touch of home.
- Volume: 20 liters
- OG: 1.064
- FG: we’ll see but I hope around 1.008
- ABV: should be around 7.3% – 7.5%
- IBU: 22 (rager formula)
- 66% Pale Ale
- 13.5% Munich
- 9% Aromatic
- 5.3% Flaked Oats
- 3.5% Chocolate Malt (900 EBC)
- 2.7% Roasted Barley
- single temp infusion @ 68C (154F)
- 30g East Kent Goldings for 22 IBU (60min from end)
- 75g Belgian Cocoa Powder (10min from end)
- Wyeast 1762 Belgian Abbey II (in primary)
- Wyeast Roeselare Blend (in primary)
- a bit of a starter made from the dregs of Jolly Pumpkin’s Lambicus Dexterius (during aging)
June 13th 2011 – Brew day was very smooth. First time using my drill with the Barley Crusher… man thats quick!
June 15th 2011 – Fermentation was rather slow to kick off. I think the Roeselare blend may have lowered the starters pH too quickly for the somewhat old WY1762 and that didn’t grow as much as it should have. Fermentation is going though.
4 thoughts on “New Addition 2011”
Nice post! Congrats on child #2! My wife and I are expecting our first in about 6 weeks and I will be soon going through what you’ve been experiencing. Hopefully, I’ll still be able to brew and keep up my experiments related to beer.
I like the idea of a Oud Porter! Not sure how the bugs will meld with the chocolate but sounds like a fun experiment. How long do intend to age the brew?
Keep us updated about this!
Congrats to you too! My advice for your future brewing is planning waaaay ahead of time and then a nice dinner for the mama.
I’m really liking dark funky beers lately and have a few more in the planning. One of the other beers aging in my cellar is a very chocolately (but no chocolate or cocoa used) stout made with Brett and Lactobacillus. That has some really nice things going on so my thought was that cocoa would be the next step in that combo. Fingers crossed.
what about the oil/fat content in the cocoa? i think this has an effect on head retention. is this a powder that is used for brewing specifically?
It is high quality Cocoa powder, but is not specific for brewing. Cocoa powder actually has a pretty low fat content since all the cocoa butter and other “non-solids” are taken out. But yes… there may still be some. I am not too worried though since many other people seem to be getting nice head on their cocoa beers. Also, I am not expecting the greatest head retention due to some of the byproducts from the souring organisms. For what its worth though, I didn’t see any fat on top of the wort after the boil and none has appeared during fermentation.. so I’m keeping my fingers crossed.