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 rendition is nearly the exact same as the previous version, with the exception of the malt adjunct changing from Vienna and Wheat to Rye. I'm especially excited about this one since I love Rye in saison (it adds a spiciness and body that I think works really nicely) and also since co-brewman Tobias from Denmark swears by Rye Bread as a staple. Apparently rye + some liver mixture is a classic danish dish, so adding rye to our house bier only makes sense. Not sure what 30% will taste like, but I figure that pushing it higher is our best bet to getting a sense of how it interacts with our other ingredients. I can imagine rye ending up in the final version of this beer in some way, maybe not at 30%, but you never know.
I also happen to be going to Copenhagen with the man, the legend - original brewman - Sam Filipenko of Backalley Brewers for a short stint of a beer safari this weekend. I'm looking forward to trying some delicious danish brews and maybe even rye bread with liver. More on that to come.
This rendition is nearly the exact same as the previous version, with the exception of the malt adjunct changing from Vienna and Wheat to Rye. I'm especially excited about this one since I love Rye in saison (it adds a spiciness and body that I think works really nicely) and also since co-brewman Tobias from Denmark swears by Rye Bread as a staple. Apparently rye + some liver mixture is a classic danish dish, so adding rye to our house bier only makes sense. Not sure what 30% will taste like, but I figure that pushing it higher is our best bet to getting a sense of how it interacts with our other ingredients. I can imagine rye ending up in the final version of this beer in some way, maybe not at 30%, but you never know.
I also happen to be going to Copenhagen with the man, the legend - original brewman - Sam Filipenko of Backalley Brewers for a short stint of a beer safari this weekend. I'm looking forward to trying some delicious danish brews and maybe even rye bread with liver. More on that to come.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.041
Efficiency: 68% (brew house)
Original Gravity: 1.050
Final Gravity: 1.003
ABV (standard): 6.2%
IBU (tinseth): 22
SRM (ebcmorey): 8
Fermentables
3.5 kg - Belgian - Pilsner (70%)
1.5 kg - German - Rye Malt (30%)
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
7 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
*Makes mash an estimated 5.45 pH.
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 18th @ Mediamatic with Co-Brewman Tobias
Shook wort for 50 seconds for an estimated 8ppm of O2
Fermentation begins at 21C for first 5 days
Fermentation to 25C for 8 days
Bottled May 2nd
Style Name: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.041
Efficiency: 68% (brew house)
Original Gravity: 1.050
Final Gravity: 1.003
ABV (standard): 6.2%
IBU (tinseth): 22
SRM (ebcmorey): 8
Fermentables
3.5 kg - Belgian - Pilsner (70%)
1.5 kg - German - Rye Malt (30%)
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
7 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
*Makes mash an estimated 5.45 pH.
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 18th @ Mediamatic with Co-Brewman Tobias
Shook wort for 50 seconds for an estimated 8ppm of O2
Fermentation begins at 21C for first 5 days
Fermentation to 25C for 8 days
Bottled May 2nd
Tasting Notes
April 20th, 2017: 1.032
April 28th, 2017: 1.004
May 2nd, 2017: Bottled
April 20th, 2017: 1.032
April 28th, 2017: 1.004
May 2nd, 2017: Bottled