Inspiration
Named after Texarkana, Texas - a beautiful stop on the way down south where I had one of the better meals I've ever had (I'm talking duck fat fries)
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. Beer inspired by Jester King's (from the website on homebrew recipes) Das Uberkind Vielle Saison recipe after visiting the brewery last week. A little write-up about the visit and Atrial Rubicite, here. From their website:
Das Uberkind is our most used and versatile barrel-aged beer. We blend it with fresh, hoppy beer to make Das Wunderkind!. We use it as the base beer for most of our fruit refermentations, and we also package it as a standalone beer. It’s a pretty simple recipe:
Mash-temp: 154-158F
Grist:
84% Pale 2-Row, or Pilsner
8% Raw wheat
4% Munich II (dark munich)
4% Flaked Oats
Hops:
10 – 15 IBUs
Always early kettle additions, at 60 minutes
Usually something like Goldings, or Fuggles
Fermentation:
Mixed culture of yeast and bacteria. For this, I will be doing fermentation with Wyeast's seasonal 3031 Saison Brett Blend and adding dregs from Jester King's Snorkel into the mix.
This beer is one of three that I will be fermenting for the next 5 months as I move away to Europe. Many mini-experiments to come home to and blend is the plan!
Tasting notes to come (in over 6 months from now, July 27th)
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. Beer inspired by Jester King's (from the website on homebrew recipes) Das Uberkind Vielle Saison recipe after visiting the brewery last week. A little write-up about the visit and Atrial Rubicite, here. From their website:
Das Uberkind is our most used and versatile barrel-aged beer. We blend it with fresh, hoppy beer to make Das Wunderkind!. We use it as the base beer for most of our fruit refermentations, and we also package it as a standalone beer. It’s a pretty simple recipe:
Mash-temp: 154-158F
Grist:
84% Pale 2-Row, or Pilsner
8% Raw wheat
4% Munich II (dark munich)
4% Flaked Oats
Hops:
10 – 15 IBUs
Always early kettle additions, at 60 minutes
Usually something like Goldings, or Fuggles
Fermentation:
Mixed culture of yeast and bacteria. For this, I will be doing fermentation with Wyeast's seasonal 3031 Saison Brett Blend and adding dregs from Jester King's Snorkel into the mix.
This beer is one of three that I will be fermenting for the next 5 months as I move away to Europe. Many mini-experiments to come home to and blend is the plan!
Tasting notes to come (in over 6 months from now, July 27th)
The Recipe
Boil Time: 100 min
Batch Size: 5 gallons (ending kettle volume)
Efficiency: 60% (ending kettle)
Original Gravity: 1.032
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 7.7
SRM (morey): 3.5
Fermentables
6 lb - Belgian - Pilsner (83.3%)
0.6 lb - Belgian - Unmalted Wheat (8.3%)
0.3 lb - American - Munich - Dark 20L (4.2%)
0.3 lb - Flaked Oats (4.2%)
3 oz - German - Acidulated Malt
Hops
0.4 oz - Fuggles/B.C. Goldings Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 9.35
0.6 oz - Fuggles/ B. C. Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 0 min
Mash Guidelines
1) Temp: 155.5 for 70 Minutes
2) Temp: 168 F
Yeast
Wyeast 3031-PC Saison-Brett Blend™
About:
Beer Styles: Saison, Belgian Specialty Ales, American-style Sour & Wild Beer, Strong Golden Ale
Profile: A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend.
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
Post-Brewday Notes
Brewed July 27th
Ferm begins at 70F, free rise to 75F
July 28th: Added 0.75 gallons of 106A
Batch Size: 5 gallons (ending kettle volume)
Efficiency: 60% (ending kettle)
Original Gravity: 1.032
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 7.7
SRM (morey): 3.5
Fermentables
6 lb - Belgian - Pilsner (83.3%)
0.6 lb - Belgian - Unmalted Wheat (8.3%)
0.3 lb - American - Munich - Dark 20L (4.2%)
0.3 lb - Flaked Oats (4.2%)
3 oz - German - Acidulated Malt
Hops
0.4 oz - Fuggles/B.C. Goldings Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 9.35
0.6 oz - Fuggles/ B. C. Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 0 min
Mash Guidelines
1) Temp: 155.5 for 70 Minutes
2) Temp: 168 F
Yeast
Wyeast 3031-PC Saison-Brett Blend™
About:
Beer Styles: Saison, Belgian Specialty Ales, American-style Sour & Wild Beer, Strong Golden Ale
Profile: A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend.
Water
Ca2: 40
Mg2: 0
Na: 0
Cl: 31
SO4: 54
HCO3: 0
Post-Brewday Notes
Brewed July 27th
Ferm begins at 70F, free rise to 75F
July 28th: Added 0.75 gallons of 106A
Tasting Notes
Est. January 2018
Est. January 2018