Parabola Clone Review

Over a year ago, I took a shot at brewing a clone of Firestone Walker’s Parabola. According to Firestone Walker, Parabola is characterized by:

Bold bourbon, tobacco and espresso aromas and a hint of American oak greet the nose. Rich, chewy roasted malts, charred oak and bourbon-like vanilla fill the palate and create a seamless finish.

The recipe was derived from a combination of information compiled from Firestone Walker’s website, and my own tasting notes. Unfortunately, my beer missed the spec pretty badly in terms of fermentability. That said, it is still a pretty nice beer.

Tasting Notes:

Judged as a BJCP Category 22C. Wood Aged Beer.

Half of the batch was aged with Larceny (wheated bourbon) soaked oak. Half of the batch was aged with Rittenhouse Rye soaked oak.

Half of the batch was aged with Larceny (wheated bourbon) soaked oak with the rest aged on Rittenhouse Rye soaked oak. The overall differences between the two batches were extremely subtle with the Larceny exhibiting slightly more caramelly notes, and the Rye version showcasing a subtle background spicy note.

Aroma (8/12):
Initially there is a impression of sweet vanilla oakiness. Additionally there is a mellow roasty character with notes of bittersweet cocoa  and a slight hint of coffee. Roasty impression increases as the beer warms in the glass. Under the roast is a caramelly toffee malt character. A slight hint of oxidized malt (dried cherry, fig) gives a hint to the beer’s age. Below the vanilla oakiness is an aroma of raw sawdust that hints at the oak cubes which were used. Some warm alcohol is apparent.

Appearance (3/3):
Jet black with a low tan head consisting of tight bubbles that persist. Beer pours with a readily apparent viscosity.

Flavor (10/20):
Flavors are round and fill the mouth with intensity. Heavy amounts of roasted coffee are apparent as is a substantial amount of chocolatey roast malt. Creamy and smooth with only a hint of hot alcohol. Bitterness is high but balanced against a high level of residual sweetness. There are some pleasant burnt sugar toffee flavors on the finish. A bit too sweet and filling to be drinkable in any quantity more than 8-10 ounces.

Mouthfeel (2/5):
This is a huge beer with a luscious mouth-coating viscosity. Carbonation is medium. Roast character is slightly astringent.

Overall Impression (5/10):
This is a massive beer that falls short in terms of balance compared to its inspiration, Parabola. The bourbon and oak character in Parabola is much more integrated and rich, whereas the oak in this beer comes off a bit artificial tasting. This beer is like a  big, rich chocolate milkshake – luscious, but only consumable in restrained quantities. Additional attenuation would be a welcome addition to this beer.

(28/50) – Good

 

2014 Gueuze Brewday

Gueuze is a wonderfully complex sour beer that is typically a blend of 1, 2, and 3 year old spontaneously fermented Lambic batches. While, technically not a Lambic (Lambic is a protected term for a specific type of beer brewed within a specific geographic region of Belgium), this beer is made in the spirit of Lambic. It eschews the typical spontaneous cultures used in traditional Lambic fermentation for a commercial microbe blend (Wyeast Roeselare) combined with grown up bottle cultures.This batch of homebrew marks the my second annual batch of Lambic-style beer that will ultimately become part of a 3-component Gueuze blend that includes 3-year, 2-year, and 1-year old Lambic-style brews.

 To further provide variation (and flexibility) in what will ultimately build the blend, I brewed a 3-gallon batch the was split three-ways and inoculated with distinct culture grown up from various bottle dregs: Jolly Pumpkin La Roja, Russian River Framboise for a Cure, and my house bug culture.


To further provide variation (and flexibility) in what will ultimately build the blend, I brewed a 3-gallon batch that was split 3-ways and inoculated with distinct cultures grown up from various bottle dregs: Jolly Pumpkin La Roja, Russian River Framboise for a Cure, and my house bug culture.

2014 Lambic-Style Homebrew Recipe

Specifications:
Size: 4.25 gal
Efficiency: 75%
Attenuation: 90% (anticipated)

Original Gravity: 1.045 SG
Terminal Gravity: 1.005 SG (anticipated)
Color: 3.1 SRM
Alcohol: 5.3% ABV
Bitterness: 0.0 IBU

Malt Bill:
5 lb (66.7%) Belgian Pils (Dingemans)
2.25 lb (30.0%) Flaked Wheat (Briess)
4 oz (3.3%) Acidulated Malt (Weyermann)

Mash Regiment:
A turbid mash regiment (basically a thin decoction) was completed through the steps below. A Ferulic acid rest was completed to encourage the formation of 4-vinyl guaicol which Brettanomyces can theoretically convert into 4 ethyl-guiacol which produces some of the ‘funky’ aromas and flavors that Brettanomyces is known for. A short Beta rest was followed by a very high Alpha rest to encourage a dextrinous wort and protracted secondary Brettanomyces fermentation.

113 °F – Ferulic Acid Rest – 10min
136 °F – Protein Rest – 5min
150 °F – Beta Rest – 20min
162 °F – Alpha Rest – 30min
168 °F – Mashout Rest – 5min

Water Treatment:
Extremely Soft NYC Water
4g Gypsum (to mash)
4g Calcium Chloride (to mash)

Hopping:
1.75 oz AGED Cascade (0% AA) – 90 m

Kettle Additions:
0.5 ea Whirlfloc Tablets (Irish moss) –  15 m
0.5 tsp Wyeast Nutrient – 10 m

Yeast:
WYeast 3763 Roeselare Ale Blend – No Starter
Ferment at room temp until activity ceases. Rack into individual 1-gallon fermentation vessels. Inoculate each with separate secondary cultures.