Inspiration
Named after my beautiful old late 80s Norco road bike that got stolen the night I made this beer from my garage. I hope Norma's in good hands out there.
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. Inspired by Sante Adairius's Bernice. Recipe adapted from a brief moment on the Sour Hour's episode with co-owner and head brewer of Sante Adairius, Tim Clifford where the recipe for Anais/ the many other beers it produces is discussed. He doesn't give the exact percentages of the Vienna or Flaked Oats, so I estimated. I also used less acid malt than he does. The brewery has really hard water and does nothing in the way of salt additions to the mash, so I would have ended up too low in the mash pH if I had used the full amount. Still the most acid malt I've ever used in a beer. Beyond that, the hop bill is the same as in 101 and the yeast is from 105A (3711 and 3724). Water is also the same as in 105A+B.
This beer is one of three that I will be primary fermenting over the next two weeks to then age on fruit/ Brett for the next 5 months as I move away to Europe. Many mini-experiments to come home to and blend is the plan! My intention is to pitch dregs from bottles of beer I buy while in the South of America on a road trip in 10 days from now.
Tasting notes to come (in over 6 months from now, July 4th)
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. Inspired by Sante Adairius's Bernice. Recipe adapted from a brief moment on the Sour Hour's episode with co-owner and head brewer of Sante Adairius, Tim Clifford where the recipe for Anais/ the many other beers it produces is discussed. He doesn't give the exact percentages of the Vienna or Flaked Oats, so I estimated. I also used less acid malt than he does. The brewery has really hard water and does nothing in the way of salt additions to the mash, so I would have ended up too low in the mash pH if I had used the full amount. Still the most acid malt I've ever used in a beer. Beyond that, the hop bill is the same as in 101 and the yeast is from 105A (3711 and 3724). Water is also the same as in 105A+B.
This beer is one of three that I will be primary fermenting over the next two weeks to then age on fruit/ Brett for the next 5 months as I move away to Europe. Many mini-experiments to come home to and blend is the plan! My intention is to pitch dregs from bottles of beer I buy while in the South of America on a road trip in 10 days from now.
Tasting notes to come (in over 6 months from now, July 4th)
Boil Time: 90 min
Batch Size: 4.25 gallons (ending kettle volume)
Efficiency: 59% (ending kettle) *messed this up today, shit
Original Gravity: 1.054
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 35
SRM (morey): 4.6
Fermentables
8 lb - German - Bohemian Pilsner (76.1%)
1 lb - American - Wheat (9.5%)
0.6 lb - American - Vienna (5.7%)
0.6 lb - Flaked Oats (5.7%)
5 oz - German - Acidulated Malt (3%)
Hops
1.25 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 30 min, IBU: 15.86
0.75 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 8.54
0.75 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 5 min, IBU: 2.47
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.48
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 0 min
0.75 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 0 min
Mash Guidelines
1) Temp: 146 F, Time: 55 min
2) Temp: 154 F (156.2 - 154F), Time: 20 min
3) Temp: 168F (172-168F), Time: 10 min
Yeast
50% Wyeast - French Saison 3711
50% Wyeast - Belgian Saison 3724
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
3 grams gyspum added to mash
2 grams CaCl added to kettle estimated mash pH is 5.42
Post-Brewday Notes
Brewed July 4th
Pitched yeast from slurry collected from 105A - roughly 110ml of mid-thickness slurry
Fermentation begins at room temperature, 68F for first day and a half, Maintained at 72F
July 28th:
A) Transferred 1 gallon onto 100ml of local (Chiliwack) Wildflower Honey @ 1.048 and dregs from Jester King Snorkel
B) Transferred 1 gallon onto Prairie Artisan Ale's Brett C dregs
C) Transferred roughly 0.75 gallons into Left Fields 108B fermentation
Batch Size: 4.25 gallons (ending kettle volume)
Efficiency: 59% (ending kettle) *messed this up today, shit
Original Gravity: 1.054
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 35
SRM (morey): 4.6
Fermentables
8 lb - German - Bohemian Pilsner (76.1%)
1 lb - American - Wheat (9.5%)
0.6 lb - American - Vienna (5.7%)
0.6 lb - Flaked Oats (5.7%)
5 oz - German - Acidulated Malt (3%)
Hops
1.25 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 30 min, IBU: 15.86
0.75 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 8.54
0.75 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 5 min, IBU: 2.47
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.48
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 0 min
0.75 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 0 min
Mash Guidelines
1) Temp: 146 F, Time: 55 min
2) Temp: 154 F (156.2 - 154F), Time: 20 min
3) Temp: 168F (172-168F), Time: 10 min
Yeast
50% Wyeast - French Saison 3711
50% Wyeast - Belgian Saison 3724
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
3 grams gyspum added to mash
2 grams CaCl added to kettle estimated mash pH is 5.42
Post-Brewday Notes
Brewed July 4th
Pitched yeast from slurry collected from 105A - roughly 110ml of mid-thickness slurry
Fermentation begins at room temperature, 68F for first day and a half, Maintained at 72F
July 28th:
A) Transferred 1 gallon onto 100ml of local (Chiliwack) Wildflower Honey @ 1.048 and dregs from Jester King Snorkel
B) Transferred 1 gallon onto Prairie Artisan Ale's Brett C dregs
C) Transferred roughly 0.75 gallons into Left Fields 108B fermentation
Tasting Notes
At transferring to secondary (July 28th): This beer is quite a lot nicer than the beer it fermented previously! It didn't attenuate nearly as well, but lost the heavy fruitiness and body from (i presume) the 3724 taking over. This is a really beautiful, delicate nose that smells like spice, ester/ yeast, ripe melon and peach, guava - maybe the nicest nose I've had on a saison so far. The body is still a little too full (too sweet), which I thoroughly look forward to the brett I'm aging this on to ferment out.
Est. January 2018
At transferring to secondary (July 28th): This beer is quite a lot nicer than the beer it fermented previously! It didn't attenuate nearly as well, but lost the heavy fruitiness and body from (i presume) the 3724 taking over. This is a really beautiful, delicate nose that smells like spice, ester/ yeast, ripe melon and peach, guava - maybe the nicest nose I've had on a saison so far. The body is still a little too full (too sweet), which I thoroughly look forward to the brett I'm aging this on to ferment out.
Est. January 2018