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.
If this had been made last year, I would have called this the CopyCat Series. This beer came from this year's gold medal Saison from American Homebrewers Association's NHC. A really interesting looking recipe. I've never thought of adding C80 into a Saison. The hop varieties and mashing schedule have both become the foundation for this series so far. This is currently fermenting away, and tastes really nice.
If this had been made last year, I would have called this the CopyCat Series. This beer came from this year's gold medal Saison from American Homebrewers Association's NHC. A really interesting looking recipe. I've never thought of adding C80 into a Saison. The hop varieties and mashing schedule have both become the foundation for this series so far. This is currently fermenting away, and tastes really nice.
The Recipe
Style Name: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 26 liters
Boil Gravity: 1.049
Efficiency: 65% (brew house)
Original Gravity: 1.061
Final Gravity: 1.004
ABV (standard): 7.5%
IBU (tinseth): 58
SRM (ebcmorey): 17
Fermentables
4.16 kg - German - Bohemian Pilsner (64.1%)
0.83 kg - Flaked Oats (12.8%)
0.83 kg - Flaked Wheat (12.8%)
0.42 kg - American - Vienna (6.5%)
0.25 kg - American - Caramel / Crystal 80L (3.9%)
Hops
0.8 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 90 min, IBU: 40.2
52 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Whirlpool for 10 min at 185 °C, IBU: 13.62
26 g - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 10 min at 185 °C, IBU: 4.33
Mash Guidelines
1) Temperature, Temp: 39 C, Time: 15 min
2) Temp: 64.5 C, Time: 60 min, 65
3) Temp: 67.8 C, Time: 30 min, 68
4) Sparge, Temp: 75.5 C, Time: 15 min, 76
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
Primary Fermentation @ 70F (21C) for 4 days
Secondary Fermentation @77F (25C) for 7 days
Prime w/ cane sugar to 3 vol CO2.
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 26 liters
Boil Gravity: 1.049
Efficiency: 65% (brew house)
Original Gravity: 1.061
Final Gravity: 1.004
ABV (standard): 7.5%
IBU (tinseth): 58
SRM (ebcmorey): 17
Fermentables
4.16 kg - German - Bohemian Pilsner (64.1%)
0.83 kg - Flaked Oats (12.8%)
0.83 kg - Flaked Wheat (12.8%)
0.42 kg - American - Vienna (6.5%)
0.25 kg - American - Caramel / Crystal 80L (3.9%)
Hops
0.8 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 90 min, IBU: 40.2
52 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Whirlpool for 10 min at 185 °C, IBU: 13.62
26 g - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 10 min at 185 °C, IBU: 4.33
Mash Guidelines
1) Temperature, Temp: 39 C, Time: 15 min
2) Temp: 64.5 C, Time: 60 min, 65
3) Temp: 67.8 C, Time: 30 min, 68
4) Sparge, Temp: 75.5 C, Time: 15 min, 76
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
Primary Fermentation @ 70F (21C) for 4 days
Secondary Fermentation @77F (25C) for 7 days
Prime w/ cane sugar to 3 vol CO2.
Tasting Notes
May 2nd, 2017: 1.015
May 9th, 2017: 1.003 - packaged
May 2nd, 2017: 1.015
May 9th, 2017: 1.003 - packaged