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 recipe is based off of the previous 4 batches before it. We liked the flaked wheat and oat character of the previous house bier (#4) but wanted to move away from the darker and richer quality of the vienna and c80 malts used in the recipe. We weren't big fans of the Rye Experiment (#2), but wanted to throw it into the mix since we still like it's slightly spicy quality when used in smaller amounts. We weren't crazy about so much Wheat from the Wheat Experiment (#3), but liked how it tasted more rustic and creamier from the addition, so we decided to use it, though in a slightly lower amount than the oats and flaked wheat.
Tired Hands happens to use all of these malts in it's house saison, SaisonHands as well. We brewed quite a lot of this beer, so here's to hoping that it turns out! The next version of this may end up being a side by side with Thiriez Brewery's house strain, cultured from the bottle. More on that to come soon.
This recipe is based off of the previous 4 batches before it. We liked the flaked wheat and oat character of the previous house bier (#4) but wanted to move away from the darker and richer quality of the vienna and c80 malts used in the recipe. We weren't big fans of the Rye Experiment (#2), but wanted to throw it into the mix since we still like it's slightly spicy quality when used in smaller amounts. We weren't crazy about so much Wheat from the Wheat Experiment (#3), but liked how it tasted more rustic and creamier from the addition, so we decided to use it, though in a slightly lower amount than the oats and flaked wheat.
Tired Hands happens to use all of these malts in it's house saison, SaisonHands as well. We brewed quite a lot of this beer, so here's to hoping that it turns out! The next version of this may end up being a side by side with Thiriez Brewery's house strain, cultured from the bottle. More on that to come soon.
The Recipe
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Boil Size: 55 liters
Boil Gravity: 1.040
Efficiency: 71% (brew house)
Original Gravity: 1.053
Final Gravity: 1.002
ABV (standard): 6.6%
IBU (tinseth): 17
SRM (ebcmorey): 7
Fermentables
6.35 kg - German - Boh Pilsner (62.3%)
1.25 kg - Flaked Wheat (12.3%)
1.25 kg - Flaked Oats (12.3%)
1.05 kg - German - Wheat Malt (10.3%)
0.3 kg - German - Rye (2.9%)
Hops
14 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 9.72
51 g - Styrian Goldings, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 4.61
34 g - Saaz, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.43
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
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Gen 3
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.
Batch Size: 42 liters (fermentor volume)
Boil Size: 55 liters
Boil Gravity: 1.040
Efficiency: 71% (brew house)
Original Gravity: 1.053
Final Gravity: 1.002
ABV (standard): 6.6%
IBU (tinseth): 17
SRM (ebcmorey): 7
Fermentables
6.35 kg - German - Boh Pilsner (62.3%)
1.25 kg - Flaked Wheat (12.3%)
1.25 kg - Flaked Oats (12.3%)
1.05 kg - German - Wheat Malt (10.3%)
0.3 kg - German - Rye (2.9%)
Hops
14 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 9.72
51 g - Styrian Goldings, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 4.61
34 g - Saaz, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.43
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
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Gen 3
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 9th, 2017: 1.020 Moved to 25C
May 22nd, 2017: 1.002 - packaged
May 9th, 2017: 1.020 Moved to 25C
May 22nd, 2017: 1.002 - packaged