Batch 51: Aurea

This is my first batch of the bière de miel I have given the name ‘Aurea’, but it has been a long time in the making. I’ve spent a lot of hours planning what has ended up being a very simple beer on the surface. The idea behind this beer is to showcase the honey addition in a significant way, so there is a significant amount of honey added, and the rest of the recipe is designed to support rather than overshadow the honey’s delicate flavours. Malted wheat and flaked oats are used in place of my typically favoured raw or flaked wheat to offer a little more perceived sweetness to balance the extremely dry finish and light body expected from all that honey. Water additions are kept minimal and balanced.

Target OG: 1.050 – 1.052
Target FG: 1.000
IBU: 25
ABV: 7%

Brewing on my Grainfather system (~73% BHE)
19L batch size (24L pre boil, 21L post boil targets)

Water adjustments:
2g CaCl
2g Gypsum

Mash schedule:
Dough in 131F for 15 min
Raise to 153F for 20 min
Raise to 161F for 20 min
Mash out, sparge at 170F

Boil 90 minutes

Grist:

45% Bohemian Pilsner malt [1.60 kg]
15% Malted wheat [0.60 kg]
5% Munich II [0.20 kg]
5% Flaked oats [0.20 kg]
35% Cranberry blossom honey [1.40 kg]*

* Added once fermentation slows, approx 3 days

Hopping:

20 AAU of German Tradition at 60 min
5 AAU of Saaz at 15 min

Fermentation:

Escarpment Labs ‘Old World Saison blend’ 180B cell pack
Pitched at 72F, free rise and hold at 78F 72 hrs