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.
Same everything as the previous experiment. The only difference is that the wheat was swapped in for the rye. Another one in the pipeline.
Same everything as the previous experiment. The only difference is that the wheat was swapped in for the rye. Another one in the pipeline.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Efficiency: 68% (brew house)
Original Gravity: 1.045
Final Gravity: 1.003
ABV (standard): 5.5%
IBU (tinseth): 22
SRM (ebcmorey): 8
Fermentables
2.5 kg - Belgian - Pilsner (50%)
2.5 kg - Dutch - Wheat Malt (50%)
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
6 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 20th @ Mediamatic
Fermentation begins at 21C for first 4 days
Fermentation to 25C for 7 days
Bottled May 2nd @ 3.00 vol
Style Name: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28 liters
Efficiency: 68% (brew house)
Original Gravity: 1.045
Final Gravity: 1.003
ABV (standard): 5.5%
IBU (tinseth): 22
SRM (ebcmorey): 8
Fermentables
2.5 kg - Belgian - Pilsner (50%)
2.5 kg - Dutch - Wheat Malt (50%)
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
6 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 20th @ Mediamatic
Fermentation begins at 21C for first 4 days
Fermentation to 25C for 7 days
Bottled May 2nd @ 3.00 vol
Tasting Notes
April 25th, 2017: 1.012 Moved to 25C
May 2nd, 2017: 1.004
May 4th, 2017: 1.003, Bottled
April 25th, 2017: 1.012 Moved to 25C
May 2nd, 2017: 1.004
May 4th, 2017: 1.003, Bottled