Inspiration
This is my Left Fields Farmhouse Saison Series. The idea behind this series is to explore saison yeast strains (along with mixed fermentation), brewing techniques, malt composition and water profiles, all within the context of the farm I'm currently living on in Sorrento - Left Fields Farms. What this means, is that I hope to experiment with, and include fruits and other ingredients in these beers as they come into season on the farm - giving a stronger context and sense of place to the beer.
This first instalment is named "Strawberry Harvest". This beer was named after the previous week, where the weather went from a great deal of rain, mist and cloud over the mountains, to a heat wave by Friday and Saturday. The moment of balance between these two spells happened on the night of the Strawberry Moon, named by Algonquin tribes to signal the strawberry harvest.
This beer begins with a simple malt bill - one that is meant to be a base for the yeast and the hops to come. I chose to use a touch of rye because I really enjoy its spicy and somewhat fruity character in my beers, though find from experience that it can have a dominating presence in lighter coloured beers when used above 5.0%. The main focus was more in having that subtle flavour and body enhancement which would compliment the yeast and hops used. The white wheat was used mainly for head retention and to enhance body, while keeping the beer light and refreshing.
The yeast strain I chose to use was the classic Dupont strain from Wyeast. The tart and dry nature of the yeast along with its mild fruitiness was perfect for where I plan to take the beer. As this strain is known for its rapid and vigorous start to fermentation, only to halt at 1.035 S.G, I figured introducing some of the delicious WLP644 would work well in attenuating out the beer. I (along with everyone) also find that the flavour of Brett Trois works so well with American/ New Zealand citrus-forward hop varieties, that I separated a gallon of the wort to ferment with 644 for a few days. In doing so, I'm hoping that the Wyeast 3724 will stall-out and that I can add the 644 (what I'm imagining to be like a large starter) to the Wyeast 3724 to complete fermentation.
The hops I chose were Galaxy for their tropical fruit and citrus-forward flavours. The idea to use Galaxy hops came from the collaboration beer between Prairie Artisan Ales and Blue Lobster, entitled "Little Lobster on the Praire" - a Farmhouse Saison hopped lightly with Galaxy. The smell of these hops was out of this world before I added them into the kettle. I'm also still waiting to see if I should dry hop with Citra or not. Only time will tell.
The final touch on this beer will be roughly 1lb of Left Fields Farm fresh picked strawberries/ gallon. I'm going to freeze and then puree the strawberries before adding them to secondary. More on this to come..
This first instalment is named "Strawberry Harvest". This beer was named after the previous week, where the weather went from a great deal of rain, mist and cloud over the mountains, to a heat wave by Friday and Saturday. The moment of balance between these two spells happened on the night of the Strawberry Moon, named by Algonquin tribes to signal the strawberry harvest.
This beer begins with a simple malt bill - one that is meant to be a base for the yeast and the hops to come. I chose to use a touch of rye because I really enjoy its spicy and somewhat fruity character in my beers, though find from experience that it can have a dominating presence in lighter coloured beers when used above 5.0%. The main focus was more in having that subtle flavour and body enhancement which would compliment the yeast and hops used. The white wheat was used mainly for head retention and to enhance body, while keeping the beer light and refreshing.
The yeast strain I chose to use was the classic Dupont strain from Wyeast. The tart and dry nature of the yeast along with its mild fruitiness was perfect for where I plan to take the beer. As this strain is known for its rapid and vigorous start to fermentation, only to halt at 1.035 S.G, I figured introducing some of the delicious WLP644 would work well in attenuating out the beer. I (along with everyone) also find that the flavour of Brett Trois works so well with American/ New Zealand citrus-forward hop varieties, that I separated a gallon of the wort to ferment with 644 for a few days. In doing so, I'm hoping that the Wyeast 3724 will stall-out and that I can add the 644 (what I'm imagining to be like a large starter) to the Wyeast 3724 to complete fermentation.
The hops I chose were Galaxy for their tropical fruit and citrus-forward flavours. The idea to use Galaxy hops came from the collaboration beer between Prairie Artisan Ales and Blue Lobster, entitled "Little Lobster on the Praire" - a Farmhouse Saison hopped lightly with Galaxy. The smell of these hops was out of this world before I added them into the kettle. I'm also still waiting to see if I should dry hop with Citra or not. Only time will tell.
The final touch on this beer will be roughly 1lb of Left Fields Farm fresh picked strawberries/ gallon. I'm going to freeze and then puree the strawberries before adding them to secondary. More on this to come..
The Recipe
Boil Time: 90 min
Batch Size: 3.6 gallons (fermentor volume)
Boil Size: 5.55 gallons
Efficiency: 70% (calculated)
Original Gravity: 1.062
Final Gravity: 1.007
ABV (standard): 7.3%
IBU (tinseth): 50 (estimated)
SRM (morey): 3.69
Grain
7.7 lb - Weyermann Bohemian Pilsner (89.3%)
0.6 lb - Great Western White Wheat (7%)
0.25 lb - Briess Rye (2.9%)
1.2 oz - Acidulated Malt (0.9%)
Hops
0.3 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 30 min, IBU: 20.85
0.5 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 5 min, IBU: 9.01
1.2 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 20 min at 170 °F
2.0 oz - Citra, Type: Pellet, Use: Dry Hop for 4 days
Mash
1) Temp: 146 F, Time: 90 min
2) Temp: 168, Time: 15 min
Yeast
Wyeast - Belgian Saison 3724
Additional Yeast: WLP644 Saccharomyces "Bruxellensis" Trois 644
Water
Ca2: 71
Mg2: 0
Na: 0
Cl: 60
SO4: 90
HCO3: 0
Notes
Brewed on June 8th, 2015
2.6 gallons inoculated with Wyeast 3724
1 gallon inoculated with WLP644
Fermentation begins at 70F for 644 and 75F for 3724
Raise to 75F for 644 and 84F for 3724 over 2 days
Transfer 644 to 3724 on June 11th
Gravity sitting at 1.020 on June 20th
Cold crashed on July 1st
Transferred to secondary, pureed and added 1lb Left Fields Strawberries to 1 gallon and Nottingham yeast to all four + 644 to the second (below). Gravity 1.012 on July 4th
Activity begins on the strawberry and 644 dosed jugs on July 5th, and on the Nottingham jugs on July 9th
Bottled 3/4 (with the exception of the strawberry) jugs on July 19th, Gravity 1.007
Batch Size: 3.6 gallons (fermentor volume)
Boil Size: 5.55 gallons
Efficiency: 70% (calculated)
Original Gravity: 1.062
Final Gravity: 1.007
ABV (standard): 7.3%
IBU (tinseth): 50 (estimated)
SRM (morey): 3.69
Grain
7.7 lb - Weyermann Bohemian Pilsner (89.3%)
0.6 lb - Great Western White Wheat (7%)
0.25 lb - Briess Rye (2.9%)
1.2 oz - Acidulated Malt (0.9%)
Hops
0.3 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 30 min, IBU: 20.85
0.5 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 5 min, IBU: 9.01
1.2 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 20 min at 170 °F
2.0 oz - Citra, Type: Pellet, Use: Dry Hop for 4 days
Mash
1) Temp: 146 F, Time: 90 min
2) Temp: 168, Time: 15 min
Yeast
Wyeast - Belgian Saison 3724
Additional Yeast: WLP644 Saccharomyces "Bruxellensis" Trois 644
Water
Ca2: 71
Mg2: 0
Na: 0
Cl: 60
SO4: 90
HCO3: 0
Notes
Brewed on June 8th, 2015
2.6 gallons inoculated with Wyeast 3724
1 gallon inoculated with WLP644
Fermentation begins at 70F for 644 and 75F for 3724
Raise to 75F for 644 and 84F for 3724 over 2 days
Transfer 644 to 3724 on June 11th
Gravity sitting at 1.020 on June 20th
Cold crashed on July 1st
Transferred to secondary, pureed and added 1lb Left Fields Strawberries to 1 gallon and Nottingham yeast to all four + 644 to the second (below). Gravity 1.012 on July 4th
Activity begins on the strawberry and 644 dosed jugs on July 5th, and on the Nottingham jugs on July 9th
Bottled 3/4 (with the exception of the strawberry) jugs on July 19th, Gravity 1.007