Solera Project (Part 3)….First Refill.












What’s this all about? Read part 1 here.

So, finally getting up to date with this. The initial plan and reason behind the Morph Series moniker for the beers, was to slowly transition the beers through light to dark and back again.  Starting from a Brown Ale, I’ve opted to go lighter, and being set to brew a hoppy pale ale with a kettle addition of Gooseberries, thought this to be a good one to go in the Solera, as the Citrus hops are similar to those used in the Brown Ale brew.  I’m aiming for an amber hued, citrus and tart Saison, with the resultant blend.

The following recipe was brewed and fermented using WLP028 Edinburgh Scottish Ale yeast.


Three’s a crowd.

Batch Size: 16L

Estimated OG: 1.058 SG

Estimated Colour: 9.2 EBC

Estimated IBU: 33 IBUs

Mash: 60 Minutes @ 67°C

Boil Time: 60 Minutes


Extra Pale Propino (3.2 EBC) – 84 %

Cara-Pils (2.5 EBC) – 2.5 %

Rye Malt (5.0 EBC) – 10.7 %

Crystal Malt 50L (135.0 EBC) – 2.1 %


Pacific Jade [15.6 %] – 5g @ First Wort (10.0 IBUs)

Pacific Jade [15.6 %] – 10g @ 30.0 min (14.5 IBUs)

Citra [14 %] – 10g @ 15.0 min (8.5 IBUs)

Protofloc – ½ Tablet @ 15.0 min

Gooseberries (puree) – 677g at 2 min

Citra [14 %] – 40g @ 0.0 min (0 IBUs)

Nelson Sauvin [7.73 %] – 15g @ 0.0 min (0 IBUs)


After 3 days of fermentation, 6.5L was racked off to the Solera, the remainder fermented clean and dry hopped.  The initial Saccharomyces fermentation was done in order to limit the amount of trub building up in the Solera Keg with each new addition.

In an attempt to increase the sourness in the Solera beers, another pitch of Boon Oude Gueuze dregs and 5g/L of Lactose (45g) were added to the Solera. The theory being that not all of the Brettanomyces strains can ferment Lactose, but Lactobacillus can, and will produce more lactic acid. The Lactose may also be fermented by Brettanomyces Claussenii, so may contribute some fruity, pineapple flavours.


Thoughts for developing this project.

  • Upscaling to a 19L Keg once the mix of yeast and bacteria is established and there is a nice level of complexity from the aged element that develops with each batch.  A bigger volume would allow further splitting of a batch for fermenting with fruit, dry hopping or blending with other beers.
  • Adding wild yeasts from the local environment. Plans are underway to harvest and assess wild yeasts from the local area and add these to the Solera.
  • Hitting a sweet spot. The original plan is to evolve the beers produced through a range of styles. However, this doesn’t rule out the option of maintain one type of beer, if a particularly good result is reached.
  • With a stainless steel keg there is no oxygen getting into the wort other than at racking. This inhibits any acetobacter from producing sharp Acetic sourness. In some styles this is often desired. To address this, deliberately exposing a portion of a wort to oxygen in order to turn it to a stock of Acetic acid for blending, may be an option.


Read Solera Project Part 4…….Here.

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