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. This batch was based off of a few things. First, the malt bill came from The Farmhouse Obsession's Kathleen, Four Grain Saison. The results sounded too good to pass up, and I was looking to experiment with my malt bill in saisons. The hop bill (quantities) came from previous experiences with this series. In particular, my experience with using Motueka - I wanted to up the amounts, since I found the level of hoppiness to be really underwhelming. I've also been wanting to play around with Galaxy in a Saison. The yeast was actually meant to be solely 3726, but the initial fermentation was slower than I would have liked (20 hour lag phase), and so I added some leftover Wallonian Farmhouse Yeast from Yeast Bay and White Labs 644 - a really happy mistake. I may have a new house Saison yeast here. Tasting notes below, but my god this turned out well.
This is for the Bingo Babes on March 19th.
This is for the Bingo Babes on March 19th.
The Recipe
Boil Time: 90 min
Batch Size: 4 gallons (ending kettle volume)
Efficiency: 61% (ending kettle) - shit, all the adjunct messed this up
Original Gravity: 1.055
Final Gravity: 1.008
ABV (standard): 6.25%
IBU (tinseth): 34
SRM (morey): 4.3
Fermentables
7 lb - Belgian - Pilsner (70.9%)
1 lb - American - Rye (10.1%)
1 lb - Torrified Wheat (10.1%)
0.75 lb - Flaked Oats (7.6%)
2 oz - German - Acidulated Malt (1.3%)
Hops
2.5 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 70 min, IBU: 6.34
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 10 min, IBU: 27.66
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 0 min
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 4 days
Mash Guidelines
1) Temp: 148 F, Time: 60 min, 147-148
2) Temp: 168 F, Time: 10 min, 172-168
Yeast
Wyeast 3726 at a pitch rate of .75m cells/ml/ °P @ 90-94%
Yeast Bay Wallonian (from another batch) @ 3-5%
White Labs S. Trois (from another batch) @ 3-5%
*Pitch at 24C let rise to 29C after 36hrs
Attenuation (custom): 84%
Water
Ca2: 38
Mg2: 0
Na: 0
Cl: 0
SO4: 92
HCO3: 0
Post-Brewday Notes
Brewed February 26th
*Yeast pitched at 24C, let rise to 29C after 36hrs
Dry Hop March 9th
Kegged March 13th, added Gelatin
Batch Size: 4 gallons (ending kettle volume)
Efficiency: 61% (ending kettle) - shit, all the adjunct messed this up
Original Gravity: 1.055
Final Gravity: 1.008
ABV (standard): 6.25%
IBU (tinseth): 34
SRM (morey): 4.3
Fermentables
7 lb - Belgian - Pilsner (70.9%)
1 lb - American - Rye (10.1%)
1 lb - Torrified Wheat (10.1%)
0.75 lb - Flaked Oats (7.6%)
2 oz - German - Acidulated Malt (1.3%)
Hops
2.5 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 70 min, IBU: 6.34
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 10 min, IBU: 27.66
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 0 min
1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 4 days
Mash Guidelines
1) Temp: 148 F, Time: 60 min, 147-148
2) Temp: 168 F, Time: 10 min, 172-168
Yeast
Wyeast 3726 at a pitch rate of .75m cells/ml/ °P @ 90-94%
Yeast Bay Wallonian (from another batch) @ 3-5%
White Labs S. Trois (from another batch) @ 3-5%
*Pitch at 24C let rise to 29C after 36hrs
Attenuation (custom): 84%
Water
Ca2: 38
Mg2: 0
Na: 0
Cl: 0
SO4: 92
HCO3: 0
Post-Brewday Notes
Brewed February 26th
*Yeast pitched at 24C, let rise to 29C after 36hrs
Dry Hop March 9th
Kegged March 13th, added Gelatin
Tasting Notes
At kegging (March 13th): Straight-up the juiciest saison I've ever brewed. This is a really complex beer, in that it's hard to find where the hops, yeast and malt begin and end. The yeast is probably the biggest flavour contribution - and is honestly stunning. Just a burst of ripe fruit ranging from guava to melon to pineapple to passionfruit to a light lemony flavour to peach. This is balanced by a lightly spicy flavour from a mix between the rye and the yeast (mostly wallonian, but also 3726). The 644 character is a strong contributing flavour towards the fruit, and works so damn well with the other yeasts/ malts. I also definitely get that slightly slick mouthfeel from the oats. I really can't imagine what I would change in this, except for having it attenuate another point or two. Everything else is perfect. I'm really excited for this to carbonate.
At kegging (March 13th): Straight-up the juiciest saison I've ever brewed. This is a really complex beer, in that it's hard to find where the hops, yeast and malt begin and end. The yeast is probably the biggest flavour contribution - and is honestly stunning. Just a burst of ripe fruit ranging from guava to melon to pineapple to passionfruit to a light lemony flavour to peach. This is balanced by a lightly spicy flavour from a mix between the rye and the yeast (mostly wallonian, but also 3726). The 644 character is a strong contributing flavour towards the fruit, and works so damn well with the other yeasts/ malts. I also definitely get that slightly slick mouthfeel from the oats. I really can't imagine what I would change in this, except for having it attenuate another point or two. Everything else is perfect. I'm really excited for this to carbonate.