Inspiration
The House Beer Series is based on the desire of Mediamatic (the organization that I am currently based out of here in Amsterdam) to have a light, refreshing and sessionable ale consistently on tap in their cafe/ restaurant this summer. Based on the style and for a host of other reasons, myself and head brewman Tobias decided to go for Saison as our house beer. This beer will be in the range of 5%, hopped with german hops (initially) and fermented with French Saison yeast.
This first experiment is based on my previous year's worth of brewing Saison where I had success with the grain bill from The Commons' Motueka Saison. Hops from this year's AHA Gold Medal recipe, but slightly edited to match that of The Common's Saison recipe. Not much more to say here. Really excited to see how this turns out... the first of our journey towards making a sessionable house bier.
This first experiment is based on my previous year's worth of brewing Saison where I had success with the grain bill from The Commons' Motueka Saison. Hops from this year's AHA Gold Medal recipe, but slightly edited to match that of The Common's Saison recipe. Not much more to say here. Really excited to see how this turns out... the first of our journey towards making a sessionable house bier.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.041
Efficiency: 68% (brew house)
Original Gravity: 1.055
Final Gravity: 1.004
ABV (standard): 6.7%
IBU (tinseth): 22
SRM (ebcmorey): 8.25
Fermentables
3.15 kg - Belgian - Pilsner (60%)
1.05 kg - German - Vienna (20%)
1.05 kg - German - Wheat Malt (20%)
Hops
7 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 9.71
20 g - Styrian Goldings, Type: Pellet, AA: 3, Use: Boil for 10 min, IBU: 2.86
20 g - Saaz, Type: Pellet, AA: 3.8, Use: Boil for 10 min, IBU: 3.63
20 g - Styrian Goldings, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.86
20 g - Saaz, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 3.62
Mash Guidelines
1) Temp: 39 C, Time: 15 min
2) Temp: 65 C, Time: 60 min
3) Temp: 68 C, Time: 30 min
4) Temp: 76 C, Time: 15 min
Starting Mash Thickness: 3.5 L/kg
4 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
*Makes mash an estimated 5.6 pH. Will use more next batch (and refine once we have a pH meter)
Yeast
Wyeast - French Saison 3711
Starter: Yes (750ml @ 1.038 to make 190 Billion cells)
Form: Liquid
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Amsterdam source water
Post-Brewday Notes
Brewed April 13th @ Mediamatic with Co-Brewman Tobias.
Shook wort for 50 seconds for an estimated 8ppm of O2
Fermentation begins at 21C for first 4 days
Fermentation to 25C for 7 days
Bottled April 24th
Style Name: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.041
Efficiency: 68% (brew house)
Original Gravity: 1.055
Final Gravity: 1.004
ABV (standard): 6.7%
IBU (tinseth): 22
SRM (ebcmorey): 8.25
Fermentables
3.15 kg - Belgian - Pilsner (60%)
1.05 kg - German - Vienna (20%)
1.05 kg - German - Wheat Malt (20%)
Hops
7 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 9.71
20 g - Styrian Goldings, Type: Pellet, AA: 3, Use: Boil for 10 min, IBU: 2.86
20 g - Saaz, Type: Pellet, AA: 3.8, Use: Boil for 10 min, IBU: 3.63
20 g - Styrian Goldings, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.86
20 g - Saaz, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 3.62
Mash Guidelines
1) Temp: 39 C, Time: 15 min
2) Temp: 65 C, Time: 60 min
3) Temp: 68 C, Time: 30 min
4) Temp: 76 C, Time: 15 min
Starting Mash Thickness: 3.5 L/kg
4 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
*Makes mash an estimated 5.6 pH. Will use more next batch (and refine once we have a pH meter)
Yeast
Wyeast - French Saison 3711
Starter: Yes (750ml @ 1.038 to make 190 Billion cells)
Form: Liquid
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Amsterdam source water
Post-Brewday Notes
Brewed April 13th @ Mediamatic with Co-Brewman Tobias.
Shook wort for 50 seconds for an estimated 8ppm of O2
Fermentation begins at 21C for first 4 days
Fermentation to 25C for 7 days
Bottled April 24th
Tasting Notes
April 18th, 2017: 1.030, moved to 25C
April 20th, 2017: 1.020
April 25th, 2017: 1.004 bottled
April 18th, 2017: 1.030, moved to 25C
April 20th, 2017: 1.020
April 25th, 2017: 1.004 bottled