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.
Another synergistic relationship between hops and saison yeast explored. This features the Moteuka hop from New Zealand, known for being both lemony and spicy (think Saaz). This should work particularly well with this yeast strain from Wyeast's Private Collection. Tasting notes to come.
Another synergistic relationship between hops and saison yeast explored. This features the Moteuka hop from New Zealand, known for being both lemony and spicy (think Saaz). This should work particularly well with this yeast strain from Wyeast's Private Collection. Tasting notes to come.
The Recipe
Brew Method: All Grain
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7.8 gallons
Efficiency: 68% (brew house)
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.31%
IBU (tinseth): 24
SRM (morey): 4
Fermentables
5.95 lb - Belgian - Pilsner (60%)
1.98 lb - German - Vienna (20%)
1.98 lb - German - Wheat Malt (20%)
Hops
2.98 g - Magnum, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 5.87
23 g - Motueka, Type: Pellet, AA: 6.7, Use: Boil for 10 min, IBU: 8.81
23 g - Motueka, Type: Pellet, AA: 6.7, Use: Boil for 0 min, IBU: 8.81
18 g - Motueka, Type: Pellet, AA: 6.7, Use: Dry Hop for 7 days
Mash Guidelines
1) Infusion, Temp: 147 F, Time: 60 min
2) Sparge, Temp: 168 F, Time: 10 min
Yeast
Wyeast - Farmhouse Ale 3726
Water
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Notes:
Brewed October 20th, fermentation begins at room temperature (19C for the first few hours)
Let free rise to 24C over the next day
October 22nd, increase fermentation to 28/29C
October 29th, transfer to storage @ 16.5C
November 17th, dry hop
November 20th, cold crash
November 21st, bottled
Really beautiful beer at bottling. Looking forward to how this ages.
Beer turned out really well. Damn this yeast is amazing, damn these hops are juicy and lemony. The body and carbonation are perfect. Really there isn't a lot that I would change here. I think that the main thing to work on would be fermentation temperature. Notes of banana and bubblegum are apparent that I actually really enjoy, but I know others might not so much. So I would l look to decrease the temperature as much as possible in the future. This beer was served at a beer-food pairing that I put on with my buddy Marco. We made carrot ginger soup, oven roasted chicken and mashed potatoes.
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7.8 gallons
Efficiency: 68% (brew house)
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.31%
IBU (tinseth): 24
SRM (morey): 4
Fermentables
5.95 lb - Belgian - Pilsner (60%)
1.98 lb - German - Vienna (20%)
1.98 lb - German - Wheat Malt (20%)
Hops
2.98 g - Magnum, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 5.87
23 g - Motueka, Type: Pellet, AA: 6.7, Use: Boil for 10 min, IBU: 8.81
23 g - Motueka, Type: Pellet, AA: 6.7, Use: Boil for 0 min, IBU: 8.81
18 g - Motueka, Type: Pellet, AA: 6.7, Use: Dry Hop for 7 days
Mash Guidelines
1) Infusion, Temp: 147 F, Time: 60 min
2) Sparge, Temp: 168 F, Time: 10 min
Yeast
Wyeast - Farmhouse Ale 3726
Water
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Notes:
Brewed October 20th, fermentation begins at room temperature (19C for the first few hours)
Let free rise to 24C over the next day
October 22nd, increase fermentation to 28/29C
October 29th, transfer to storage @ 16.5C
November 17th, dry hop
November 20th, cold crash
November 21st, bottled
Really beautiful beer at bottling. Looking forward to how this ages.
Beer turned out really well. Damn this yeast is amazing, damn these hops are juicy and lemony. The body and carbonation are perfect. Really there isn't a lot that I would change here. I think that the main thing to work on would be fermentation temperature. Notes of banana and bubblegum are apparent that I actually really enjoy, but I know others might not so much. So I would l look to decrease the temperature as much as possible in the future. This beer was served at a beer-food pairing that I put on with my buddy Marco. We made carrot ginger soup, oven roasted chicken and mashed potatoes.