Testing ferrmentability of Lactose and Dextrim

Like the previously debunked mith that sugars from Crystal malts are completely not fermentable, posted HERE, this time testing Lactose and Dextrim powder. Also testing the amount of points (PPG) that these adjuncts can provide.

Same basic setup with 1 gal batches:

Results:

Left to ferment for 5 days and nothing, same gravity as it started. So it is confirmed that both Lactose and Dextrim Power is not fermentable. Also confirmed the PPG that I had in record for these at 45 PPG.

Coloring beer blue with dried butterfly pea flower (Clitoria ternatea)

Testing how well butterfly pea flowers would color a batch blue, sharing some findings.
   While searching on web for similar attempts, read somewhere that PH is a critical issue, so went ahead with some testings.
   I did an infusion of dried flowers in cold water and it did extract the color quite well.
   To start, did a quick test by adding one drop of phosphoric acid in about a cup of water previously tinted with the blue solution and it immediately went  from blue to purple, like magic 😐
    Took my PH meter, water and lactic acid to setup couple samples at different PH, specifically at 2.95, 3.75, 4.40, 5.07, 5.32 and 6.63. Then added 20 drops of tinted solution to each sample.

Samples ready for testing:

Test results:

Closer look:

Clearly, only after PH 6 (Neutral to alkaline), color still remained blue. PH lower than 6 (acidic), color changes to purple, at different levels.

Then tested a sample with real home brewed beer, a very light SRM beer, on which I measured PH of 4.01.

Guess what happens when added the blue drops?

Yes, looks purple and weird.

Here's a another view;

Conclusion is, unless one produces a neutral to alkaline PH beer, color will not be blue.
That seems to be hard to achieve given the PH drop caused by carbonation (carbonic acid).

Hibiscus wheat

Brewed a wheat based beer with hibiscus and grains of paradise. The results is this pretty red tart wine like tasty and refreshing beer.

Ingredients for 5gal batch:

• 7lb Great Western Superior Pilsen malt
• 2lb Great Western Wheat malt
• 1/2lb Dextrapills
• 1lb Vienna malt
• 2lb Flaked oats
• 1lb Flaked barley

Yeast: Fermentis S05 at 67F

Spices:

• 7 1/2oz dry hibiscus flowers, added to keg (dry hop) for 2 weeks.

30min Boil schedule:

• 2oz Cascade 4.4% for 30min
• 5g grains of paradise, crushed, for 10min
• 2 TBS corn starch for 10min

Original plan was to use WY1028 London Ale yeast, but after 2 days with no signs of fermentation (and pack didn't inflate as much as expected), decided to dump a package of S05, that took off in few hours.

Final numbers:

OG=1.049

FG=1.011

ABV=4.8%

IBU=23

SRM=5

The first week or two in keg and it tasted very sour. I thought I have ruined the batch with too much hibiscus. I think there was a lot of sediment on bottom that had most of the hibiscus flavor. After pouring couple glasses and couple more weeks later, it tastes quite nice, tartness reminds me of a sparkling red wine. This will mostly fade out some but I think this is a keeper.

Update Leffe Blond Clone - Partial mash recipe

Brewed around the first week of April, bottle conditioned for 2 1/2 weeks and shared with couple friends. Beer was very well accepted and very few bottles are left.
To my taste, quite sweet with a hint of alcohol, low carbonation and low head retention.
Here are the final numbers:
OG=1.075
FG=1.022
ABV=7%
IBU=24
SRM=6

I may try an all grain version of this recipe.

Leffe Blond Clone - Partial mash recipe

Post brew update link HERE.

After 5 years in hibernation and yet, I still feel the passion for this hobby. All equipment still sitting in the garage, waiting to be put back to use, waiting for the beast to wake up.
Planning to brew this partial mash clone for couple friends that enjoy Belgian style, ingredients ordered.
2gal batch:

• 3lb Briess pilsen light DME
• 1/4lb Belgian Aromatic 18L
• 2oz Belgian Biscuit 25L
• 1/2lb Munich 10L
• 3/4oz Saaz for 60min
• 3/4 Saaz for 10min
• Safbrew S33

Expected:
OG=1.067
FG=1.021
ABV=6%
IBU=24
SRM=6

Will report back.

Pizza with beer yeast

Little off topic here, but I was planning to make some pizza yesterday when I realized I was out of bread yeast, wife was out and I have had too much beer to drive to a local store, so what the hell, when ahead with a pack of S04 dry yeast.
Here's the recipe, in case someone is interested:
2 cups flour
2 table spoons wheat gluten
1 tea spoon salt
2 tea spoons sugar
1 pack S04
1cup water
1/4 cup olive oil
Your choice of topping

Add the yeast, 1 tea spoon of sugar and 1 tea spoon of flour to the water, lukewarm temperature, whisk and let it sit for 15min.
Mix all remaining dry ingredients first, then add the yeasty water and olive oil, knead for 7min in a mixer with a hook.
Let raise for 30min, open the dough, let raise again for 30min and add your toppings. Set in oven at 450F for 10min, check crust to your taste, leave more if you like it very crispy.
By the way, wife and kids don't know about the beer yeast, no one noticed any difference on the pizza. I however taste the dough to be lighter, a milder bread flavor than regular bread yeast.

Blue Moon Clone #12

Increased coriander from 0.375oz to 0.5oz from recipe #11. Very tasty and refreshing beer. I can't tell the difference to the commercial beer.
Complete recipes here.