Inspiration
This beer is a recipe from Funkwerks and is based on their Saison. This is the first time I've been able to measure and adjust pH and really look forward to seeing the results. I'm also looking forward to seeing how the mash steps, Opal hops and process behind this recipe will make it differ from the previous beer in this series that used the same yeast strain. I may end up splitting this batch, leaving half "clean" and the other half to be combined with Tolhuis I and fermented with Tired Hands yeast/bacteria and possibly 3 Fonteinen. More on this to come below.
Recipe
Boil Time: 90 min
Batch Size: 12 liters
Original Gravity: 1.057
Final Gravity: 1.010
ABV (standard): 5.7%
Fermentables
Bohemian Pilsner 74%
Bohemian Wheat 16%
Munich Malt 10%
Hops
Opal 9 g @ 60 min
Opal 8 g @ 10 min
Cascade 9 g @ Hop Stand at 80-65C 60 min
Opal 9 g @ Hop Stand at 80-65C 60 min
Cascade 5 g @ Dry Hop 2 days
Opal 5 g @ Dry Hop 2 days
Mash Guidelines
50 °C for 20 min
65 °C for 60 min
70 °C for 1 min
Yeast
Wyeast Farmhouse Ale 3726, starter from slurry of previous slurry
Water
Amsterdam Source + 5g Gypsum added to mash
pH Mash Pre: 5.89 Mash Add: 4ml 80% lactic acid Mash After: 5.35 (ideally would have been 5.5)
pH Boil Pre: 5.57 Boil Add: 1ml 80% lactic acid Boil After: 5.40
Post Boil: 5.29 (ideally would have been 5.00
Post-Brewday Notes
Brewed 17/07/2020
Mash in at 122°F (50°C) and hold for 20 minutes. Raise temperature to 149°F (65°C) and hold for 60 minutes. Raise temperature to 158°F (70°C) and begin runoff. If you’re unable to step mash, mash grains at 149°F (65°C) for 90 minutes. Boil for 60 minutes, adding hops as indicated. Chill to 65°F (18°C), transfer to fermenter, pitch yeast, and oxygenate.
Slowly raise temperature to 80°F (27°C) over 24–30 hours. Primary fermentation should take 5–7 days. Dry hop when activity subsides. Rack off dry hops after 2 days but don’t crash. The yeast will continue to break down dextrins over the next week or so.
20/07/2020 @ 1.020
25/07/2020 Transferred to secondary @ 1.012, will let the beer stand at 28C for the next week to try and get the gravity lower. Tastes sweet and very fruity. A beautiful aroma is present and dominates the beer, that is more than I've ever had with a Saison. The fermentation temperature schedule with this beer, especially when increased early in the process makes a big difference. I'm hoping this beer gets drier and crisper while retaining this fruitiness.
29/07/2020 @ 1.011. Beer nearly completely clear now, tastes very fruit-forward and still quite sweet.