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. Named after a Mayne Island camping trip with a shit pun attached that makes me think of a summery fruity drink - check. Inspired by previous batches (i.e. The Commons Left Fields III) grain bill, water is somewhere between my last beer in this series and Hors Catégorie Brewing post on his Soma Saison that took gold in the NHC in 2013. Yeast blend is based on his success with using both yeasts as well. Unfortunately didn't have enough of the Belgian to use the same ratio, but I'm sure it will still have a similar character. Acid for the mash pH. Saaz because I've had great results with it, Mosaic because the homebrew shop I just started working at on Sundays for a few hours (yes I have a real job as well, yes I am a highly functioning alcoholic) just got them in, and damn did they smell good. Pushed towards the back for the most part. There will be Omega Yeast Lab's Brett being introduced at the end of fermentation. Still haven't decided which to add.
Tasting notes to come.
Tasting notes to come.
Boil Time: 90 min
Batch Size: 4.9 gallons (ending kettle volume)
Efficiency: 68%
Clean Version:
Original Gravity: 1.052
Final Gravity: 1.002
ABV (standard): 6.67%
IBU (tinseth): 21.1
SRM (morey): 4.42
Brett Version:
Original Gravity: 1.052
Final Gravity: TBA
ABV (standard): TBA
Fermentables
6 lb - Belgian - Pilsner (58.9%)
2 lb - American - White Wheat (19.6%)
2 lb - American - Vienna (19.6%)
3 oz - German - Acidulated Malt (1.8%)
Hops
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 5.88
0.25 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 30 min, IBU: 9.01
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.53
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 5 min, IBU: 4.68
0.75 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 0 min (Whirlpool for 10 minutes)
Mash Guidelines
1) Temp: 147 F, Time: 55 min, 149-147
2) Temp: 168 F, Time: 10 min, 172-167
Starting Mash Thickness: 1.5 qt/lb
Yeast
50% Wyeast - French Saison 3711
50% Wyeast - Belgian Saison 3724
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
Post-Brewday Notes
Brewed June 6th, oxygen by shaking for 2 minutes, yeast pitched at 68F, allow to free rise.
June 8/9th, add ferm-wrap to carboy to increase temperature to roughly 80F
June 27th, bottled 1.5 gallons of the *clean* portion - tasting amazingly dry, grainy, fruity, berry-like, slightly spicy, earthy and really quite complex. Loving this beer at sampling and looking forward to it maturing/ carbonating.
June 27th, Last 2 gallons of the beer split into two one gallon jugs, one dosed with Omega Yeast Labs All the Bretts and the other dosed with Omega Yeast Labs Bring on da Funk.
July 28th: topped up with mid-fermentation Left Fields 108B *0.1 gallons* each.
Batch Size: 4.9 gallons (ending kettle volume)
Efficiency: 68%
Clean Version:
Original Gravity: 1.052
Final Gravity: 1.002
ABV (standard): 6.67%
IBU (tinseth): 21.1
SRM (morey): 4.42
Brett Version:
Original Gravity: 1.052
Final Gravity: TBA
ABV (standard): TBA
Fermentables
6 lb - Belgian - Pilsner (58.9%)
2 lb - American - White Wheat (19.6%)
2 lb - American - Vienna (19.6%)
3 oz - German - Acidulated Malt (1.8%)
Hops
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 5.88
0.25 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 30 min, IBU: 9.01
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.53
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 5 min, IBU: 4.68
0.75 oz - Mosaic, Type: Leaf/Whole, AA: 11.8, Use: Boil for 0 min (Whirlpool for 10 minutes)
Mash Guidelines
1) Temp: 147 F, Time: 55 min, 149-147
2) Temp: 168 F, Time: 10 min, 172-167
Starting Mash Thickness: 1.5 qt/lb
Yeast
50% Wyeast - French Saison 3711
50% Wyeast - Belgian Saison 3724
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
Post-Brewday Notes
Brewed June 6th, oxygen by shaking for 2 minutes, yeast pitched at 68F, allow to free rise.
June 8/9th, add ferm-wrap to carboy to increase temperature to roughly 80F
June 27th, bottled 1.5 gallons of the *clean* portion - tasting amazingly dry, grainy, fruity, berry-like, slightly spicy, earthy and really quite complex. Loving this beer at sampling and looking forward to it maturing/ carbonating.
June 27th, Last 2 gallons of the beer split into two one gallon jugs, one dosed with Omega Yeast Labs All the Bretts and the other dosed with Omega Yeast Labs Bring on da Funk.
July 28th: topped up with mid-fermentation Left Fields 108B *0.1 gallons* each.
Tasting Notes
July 26th: Drank last non-brett bottle, and the beer has gotten a little better since the first bottle I opened. The beer is overly fruit-forward (from a mix of the Mosaic and the Belgian yeast) and adds a perceived roundness/ body/ sweetness that shouldn't exist. There is also the same off-flavour I had on a previous batch that unfortunately started out as one of the best beers I've ever made, and quickly turned undrinkable. Interestingly, both used Mosaic in some way - so there's a chance that it came from those hops. However, I'm more so feeling like it was an infection in a line/ cold-side equipment that I've since addressed. The flavour is hard to describe, but is like an off cheese flavour (think of cheese rotting), that lingers at the back of the palate. This beer had some interesting attributes that I think worked well, but these glaring issues made it not nearly as enjoyable as I thought it would be to drink. Moving forward, I'll be taking samples from the Brett portions with my fingers crossed that they are alright (or that the Brett yeasts are salvageable for future batches). Notes to come.
July 26th: Drank last non-brett bottle, and the beer has gotten a little better since the first bottle I opened. The beer is overly fruit-forward (from a mix of the Mosaic and the Belgian yeast) and adds a perceived roundness/ body/ sweetness that shouldn't exist. There is also the same off-flavour I had on a previous batch that unfortunately started out as one of the best beers I've ever made, and quickly turned undrinkable. Interestingly, both used Mosaic in some way - so there's a chance that it came from those hops. However, I'm more so feeling like it was an infection in a line/ cold-side equipment that I've since addressed. The flavour is hard to describe, but is like an off cheese flavour (think of cheese rotting), that lingers at the back of the palate. This beer had some interesting attributes that I think worked well, but these glaring issues made it not nearly as enjoyable as I thought it would be to drink. Moving forward, I'll be taking samples from the Brett portions with my fingers crossed that they are alright (or that the Brett yeasts are salvageable for future batches). Notes to come.