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 is something I could only have dreamed of being able to do. I recently visited Brasserie Thiriez in France, and was fortunately and kindly offered yeast directly from the tank of Thiriez's brewery. I took two 335ml bottles of their yeast home, and fermented these beers with those yeast. One is with Amarillo and the other is with Simcoe. Excited to see how the Thiriez yeast interacts with these hops.
This is something I could only have dreamed of being able to do. I recently visited Brasserie Thiriez in France, and was fortunately and kindly offered yeast directly from the tank of Thiriez's brewery. I took two 335ml bottles of their yeast home, and fermented these beers with those yeast. One is with Amarillo and the other is with Simcoe. Excited to see how the Thiriez yeast interacts with these hops.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 36 liters
Efficiency: 70% (ending kettle)
Original Gravity: 1.042
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 72
SRM (ebcmorey): 5.8
Fermentables
#13
2.6 kg - German - Pilsner (66.3%)
0.5 kg - United Kingdom - Malted Naked Oats (12.8%)
0.43 kg - German - Wheat Malt (11%)
0.39 kg - Flaked Wheat (9.9%)
#14
2.6 kg - German - Pilsner (66.3%)
0.5 kg - United Kingdom - Malted Naked Oats (12.8%)
0.43 kg - German - Wheat Malt (11%)
0.39 kg - Flaked Wheat (9.9%)
*Ran out of Rye, otherwise it would've been in there too
Hops
#13
7 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 12.14
10 g - Amarillo, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.11
124 g - Amarillo, Type: Pellet, AA: 7, Use: Whirlpool for 30 min at 85 °C, IBU: 43.4
80 g - Amarillo, Type: Pellet, AA: 7, Use: Dry Hop for 2 days
#14
7 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 12.06
10 g - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 7.13
87 g - Simcoe, Type: Pellet, AA: 12.2, Use: Whirlpool for 30 min at 85 °C, IBU: 53.08
80 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 2 days
Mash Guidelines
1) Infusion, Temp: 39 C, Time: 15 min
2) Infusion, Temp: 65 C, Time: 60 min
3) Infusion, Temp: 68 C, Time: 30 min
4) Sparge, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 4.6 L/kg
6 ml and 6 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Both Thiriez Yeast directly from Brasserie Thiriez tank of Thiriez Etoile Du Nord, stepped up in a 1.036 starter
+Yeast Nutrient and Irish Moss
Water
Amsterdam Source
Post-Brewday Notes
Primary Fermentation @ 70F (21C) until 1.020
Secondary Fermentation @77F (23C) for 7+ days
Prime w/ cane sugar to 3.2 vol CO2.
Style Name: Saison
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 36 liters
Efficiency: 70% (ending kettle)
Original Gravity: 1.042
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 72
SRM (ebcmorey): 5.8
Fermentables
#13
2.6 kg - German - Pilsner (66.3%)
0.5 kg - United Kingdom - Malted Naked Oats (12.8%)
0.43 kg - German - Wheat Malt (11%)
0.39 kg - Flaked Wheat (9.9%)
#14
2.6 kg - German - Pilsner (66.3%)
0.5 kg - United Kingdom - Malted Naked Oats (12.8%)
0.43 kg - German - Wheat Malt (11%)
0.39 kg - Flaked Wheat (9.9%)
*Ran out of Rye, otherwise it would've been in there too
Hops
#13
7 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 12.14
10 g - Amarillo, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.11
124 g - Amarillo, Type: Pellet, AA: 7, Use: Whirlpool for 30 min at 85 °C, IBU: 43.4
80 g - Amarillo, Type: Pellet, AA: 7, Use: Dry Hop for 2 days
#14
7 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 12.06
10 g - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 7.13
87 g - Simcoe, Type: Pellet, AA: 12.2, Use: Whirlpool for 30 min at 85 °C, IBU: 53.08
80 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 2 days
Mash Guidelines
1) Infusion, Temp: 39 C, Time: 15 min
2) Infusion, Temp: 65 C, Time: 60 min
3) Infusion, Temp: 68 C, Time: 30 min
4) Sparge, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 4.6 L/kg
6 ml and 6 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Both Thiriez Yeast directly from Brasserie Thiriez tank of Thiriez Etoile Du Nord, stepped up in a 1.036 starter
+Yeast Nutrient and Irish Moss
Water
Amsterdam Source
Post-Brewday Notes
Primary Fermentation @ 70F (21C) until 1.020
Secondary Fermentation @77F (23C) for 7+ days
Prime w/ cane sugar to 3.2 vol CO2.
Tasting Notes