Recipe Spotlight time!
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My name is Sam Gilchrist. I live in Saskatoon, Saskatchewan, I hold a Ph.D. in pharmaceutical sciences and I adore Spike. My Flex+ fermenters are workhorses for fermentation, the Solo+ is a 240V BEAST, and it really is only a matter of time before I end up with the Spike Nano or 3-vessel system… I might need to convince my wife on this though.
The jump into home brewing, like many others, was driven by the global COVID pandemic. The pandemic was a reminder that nothing in this world is certain, and there is no need to hold off on fulfilling dreams. Now, I’m able to create very good beer (better than most commercial samples in my not-so-humble opinion) and am fortunate to be able to share these creations with friends.
I call my brewing space Old Goat Brewing Company, as my wife calls me an old goat all the time due to my stubbornness. My tagline is “Misery Loves Company."
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It was a tough choice between the coconut porter and my raspberry wheat, but the colour on the wheat was the winning point. I call this recipe Rubus Ridonkulous.
Rubus is a diverse group of plants in the rose family. Of these, Rubus idaeus is the red raspberry we all love. I chose the name because of the intense red hue created by transferring fermented beer onto raspberries for 24 hours, as well as the very fruit-forward taste. Ridonkulous, indeed!
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-This was to be a blank canvas to let the fruit shine. I chose ingredients true to the style of beer, but hops/yeast that would not dominate the palette and compete with the fruit. It was successful.
-For grains, I chose a very basic wheat recipe of 50:50 pale malt: wheat malt with minimal specialty grains, which would allow me to highlight the fruit; a blank canvas wheat recipe to highlight adjuncts.
-I chose locally sourced grain from Maker’s Malt (Rosthern, Saskatchewan) which I try to do as often as I can, but added in Carapils to assist with head retention in the final product.
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