Inspiration
Named after a song by "Loving" linked below. Brewed on a day that felt like the change in season between summer and fall in Sorrento on Left Fields Farm. Warm enough in the day for a t-shirt - though slightly cloudy and windy with a crisp fall air. An amazing time at Crannog that I'm being reminded of as I brew this.
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. Malt bill stolen (once again) from one of my favourite beer bloggers, The Farmhouse Obsession's Kathleen Round 3. After searching around the city for Unmalted Wheat and Spelt, I wound up at a rundown but really interesting grocery store called Famous Foods on Kingsway. The challenge will of course be in mashing this properly. Notes below on the process. Hops come from my previous recipe "The Commons" in this same series. An amazing beer with an even better origin. I also love Motueka hops in saisons. Using C2C again since it went so well in the previous batch I used it in. Looking forward to seeing how it develops over the next year/ pitched with dregs from other beers.
This beer is one of three that I will be primary fermenting over the next two weeks to then age on fruit/ Brett/ Pedio 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 4 days from now.
Tasting notes to come (in over 6 months from now, July 11th)
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. Malt bill stolen (once again) from one of my favourite beer bloggers, The Farmhouse Obsession's Kathleen Round 3. After searching around the city for Unmalted Wheat and Spelt, I wound up at a rundown but really interesting grocery store called Famous Foods on Kingsway. The challenge will of course be in mashing this properly. Notes below on the process. Hops come from my previous recipe "The Commons" in this same series. An amazing beer with an even better origin. I also love Motueka hops in saisons. Using C2C again since it went so well in the previous batch I used it in. Looking forward to seeing how it develops over the next year/ pitched with dregs from other beers.
This beer is one of three that I will be primary fermenting over the next two weeks to then age on fruit/ Brett/ Pedio 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 4 days from now.
Tasting notes to come (in over 6 months from now, July 11th)
The Recipe
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Efficiency: 61% (ending kettle)
Original Gravity: 1.051
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 15-20
SRM (morey): 3.8
Fermentables
8 lb - German Bohemian - Pilsner (71.3%)
1.1 lb - Belgian - Unmalted Wheat (9.8%)
1.1 lb - German - Spelt Malt (9.8%)
0.83 lb - Flaked Oats (7.4%)
3 oz - German - Acidulated Malt (1.7%)
Hops
3 g - Simcoe, Type: Pellet, AA: 12.7, Use: First Wort, IBU: 3.5
25 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.62
30 g - Motueka, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at °F
3 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Whirlpool for 15 min at °F
Mash Guidelines
1) Temp: 147 F, Time: 50 min
2) Temp: 156 F, Time: 15 min, 156-157
3) Temp: 168 F, Time: 15 min
From BYO Magazine:
In a pot, mix the unmalted wheat/ spelt and around 1 pound of the Pilsner malt with water and heat to 158 °F (70 °C). Hold for 5 minutes, then bring cereal mash to a boil, stirring constantly. Boil cereal mash for 30 minutes, then add to main mash. Apply heat to bring full mash temperature to 147/8 °F (66 °C) and hold for 50 minutes. Scoop mash into your lauter tun and add boiling water to raise temperature to 156/8 °F (70 °C). Recirculate wort for about 20 minutes, then begin running off wort. Continue as stated above.
Yeast
Omega Yeast Labs - C2C American Farmhouse
Generation 2 from previous batch 104B, made 1L starter the night before with 83 grams of Pils DME on stir plate
Water
Ca2: 50
Mg2: 0
Na: 0
Cl: 38
SO4: 67
HCO3: 0
0.75 tsp gyspum added to mash
0.6 tsp CaCl added to kettle
(Post) Brewday Notes
Brewed July 11th
Fermented at 68F for first day, free rise to 75F for duration
July 28th: Transfer
A) 2 gallons into corny keg with Omega Yeast Lab's All the Bretts from 105B and 200ml of Chiliwack Wildflower Honey @ 1.048
B) 2 gallons into corny keg with Omega Yeast Lab's Bring on Da Funk
Batch Size: 5 gallons (ending kettle volume)
Efficiency: 61% (ending kettle)
Original Gravity: 1.051
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 15-20
SRM (morey): 3.8
Fermentables
8 lb - German Bohemian - Pilsner (71.3%)
1.1 lb - Belgian - Unmalted Wheat (9.8%)
1.1 lb - German - Spelt Malt (9.8%)
0.83 lb - Flaked Oats (7.4%)
3 oz - German - Acidulated Malt (1.7%)
Hops
3 g - Simcoe, Type: Pellet, AA: 12.7, Use: First Wort, IBU: 3.5
25 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.62
30 g - Motueka, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at °F
3 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Whirlpool for 15 min at °F
Mash Guidelines
1) Temp: 147 F, Time: 50 min
2) Temp: 156 F, Time: 15 min, 156-157
3) Temp: 168 F, Time: 15 min
From BYO Magazine:
In a pot, mix the unmalted wheat/ spelt and around 1 pound of the Pilsner malt with water and heat to 158 °F (70 °C). Hold for 5 minutes, then bring cereal mash to a boil, stirring constantly. Boil cereal mash for 30 minutes, then add to main mash. Apply heat to bring full mash temperature to 147/8 °F (66 °C) and hold for 50 minutes. Scoop mash into your lauter tun and add boiling water to raise temperature to 156/8 °F (70 °C). Recirculate wort for about 20 minutes, then begin running off wort. Continue as stated above.
Yeast
Omega Yeast Labs - C2C American Farmhouse
Generation 2 from previous batch 104B, made 1L starter the night before with 83 grams of Pils DME on stir plate
Water
Ca2: 50
Mg2: 0
Na: 0
Cl: 38
SO4: 67
HCO3: 0
0.75 tsp gyspum added to mash
0.6 tsp CaCl added to kettle
(Post) Brewday Notes
Brewed July 11th
Fermented at 68F for first day, free rise to 75F for duration
July 28th: Transfer
A) 2 gallons into corny keg with Omega Yeast Lab's All the Bretts from 105B and 200ml of Chiliwack Wildflower Honey @ 1.048
B) 2 gallons into corny keg with Omega Yeast Lab's Bring on Da Funk
Tasting Notes
Coming January 2018.
Coming January 2018.