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 now the first series replication of our "house saison", a 5.5% - 4.9% abv Saison hopped with Cascade and fermented with French Saison 3711. These two batches were testing water additions into the kettle to both sharpen the perception of the beer's finish, and to contribute towards Calcium levels for the yeast. The #9 (no salt additions) was packaged in a 30L keg, the #10 (with salt additions) was packaged in a 30L keg, and the remainder of each were packaged together 15+15L in a 30L keg. Looking forward to seeing how well I can replicate this beer, and how the salt additions influence flavour.
This is now the first series replication of our "house saison", a 5.5% - 4.9% abv Saison hopped with Cascade and fermented with French Saison 3711. These two batches were testing water additions into the kettle to both sharpen the perception of the beer's finish, and to contribute towards Calcium levels for the yeast. The #9 (no salt additions) was packaged in a 30L keg, the #10 (with salt additions) was packaged in a 30L keg, and the remainder of each were packaged together 15+15L in a 30L keg. Looking forward to seeing how well I can replicate this beer, and how the salt additions influence flavour.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 65 liters
Boil Gravity: 1.033
Efficiency: 72% (ending kettle)
Original Gravity: 1.043
Final Gravity: 1.001
ABV (standard): 5.5%
IBU (tinseth): 55
SRM (ebcmorey): 6
Fermentables
6.2 kg - German - Pilsner (64.4%)
1.2 kg - Flaked Oats (12.5%)
1.03 kg - German - Wheat Malt (10.7%)
0.9 kg - Flaked Wheat (9.3%)
0.3 kg - German - Rye (3.1%)
Hops
12 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 7.6
56 g - Cascade, Type: Pellet, AA: 6.9, Use: Boil for 10 min, IBU: 8.3
287 g - Cascade, Type: Pellet, AA: 6.9, Use: Whirlpool for 30 min at 85 °C, IBU: 39.61
80 g - Cascade, Type: Pellet, AA: 6.9, 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
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Slurry from Saison#8 for Saison#9 and from Saison#6 for Saison #10
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Saison #9 is Only Amsterdam Source Water:
Ca2: 40
Mg2: 8
Na: 63
Cl: 74
SO4: 27
HCO3: 150
And Saison #10 is Amsterdam Source Water +
Add 9 grams of Gypsum into Boil @ 65L to make: Ca: 72 and SO4: 102
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: 50 liters (ending kettle volume)
Boil Size: 65 liters
Boil Gravity: 1.033
Efficiency: 72% (ending kettle)
Original Gravity: 1.043
Final Gravity: 1.001
ABV (standard): 5.5%
IBU (tinseth): 55
SRM (ebcmorey): 6
Fermentables
6.2 kg - German - Pilsner (64.4%)
1.2 kg - Flaked Oats (12.5%)
1.03 kg - German - Wheat Malt (10.7%)
0.9 kg - Flaked Wheat (9.3%)
0.3 kg - German - Rye (3.1%)
Hops
12 g - Magnum, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 7.6
56 g - Cascade, Type: Pellet, AA: 6.9, Use: Boil for 10 min, IBU: 8.3
287 g - Cascade, Type: Pellet, AA: 6.9, Use: Whirlpool for 30 min at 85 °C, IBU: 39.61
80 g - Cascade, Type: Pellet, AA: 6.9, 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
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Slurry from Saison#8 for Saison#9 and from Saison#6 for Saison #10
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Saison #9 is Only Amsterdam Source Water:
Ca2: 40
Mg2: 8
Na: 63
Cl: 74
SO4: 27
HCO3: 150
And Saison #10 is Amsterdam Source Water +
Add 9 grams of Gypsum into Boil @ 65L to make: Ca: 72 and SO4: 102
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