Inspiration
This is the classic Saison beer that I used to make as the house beer for Mediamatic. The recipe is somewhat different from the original Mediamatic recipe, and came from Jester King's website called DAS WUNDERKIND! Half of this base will be used as the next iteration of my Wild beer series, blended with some of last year's beers. The other half will be fermented with the classic Mediamatic saison yeast, with the addition of a wild yeast cultured from a bottle of cider that I've been using, and with some of Philly Sour yeast as well. The hope is to have this beer become sour for the first time. Finally, 3L or so will be pulled off to ferment with a cider.
Recipe
Boil Time: 90 min
Batch Size: 23 liters
Original Gravity: 1.033
Final Gravity: 1.002
ABV (standard): 3.80%
Fermentables
Bohemian Pilsner 78%
Wheat 17%
Flaked Oats 5%
Hops
22g - Cascade, Type: Pellet, AA: 6.9, Use: Add at end of whirlpool to 13L
30g - Cascade, Type: Pellet, AA: 6.9, Use: Dry Hop for 3 days at 10C added to 9L
45g - Hallertau Blanc, Type: Pellet, AA: 6.9, Use: Dry Hop for 2 days at 10C added to 9L
Mash Guidelines
2) Infusion, Temp: 65 C, Time: 60 min
4) Sparge, Temp: 76 C, Time: 10 min
Yeast
3711 slurry from cider
wild yeast from cider
7 grams of Philly Sour
Water
Amsterdam Source + 8.5g Gypsum added to mash
Mash add: 6ml Lactic Acid = 5.30 pH
Pre-boil: 1.030
Volume: 29L
Add: 8ml Lactic Acid = 5.35 pH
Post-Boil: 1.033, 24L
pH: 4.70 (this is too low, and unfortunately a mistake from adding too much lactic acid). I'm not sure how this will affect the beer's flavour now.
Notes
Brewed 10/07/2021
Primary Fermentation @ (22C) until 1.020
2021/07/12 @ 1.020
Secondary Fermentation (25C) for 8 days
2021/07/14 @ 1.009, tastes between sour and tart already, still somewhat grainy and raw, and has a zippy almost carbonated sensation when drank. I'm curious if that will persist and if that's cause by the sour yeast or not.
2021/07/19 @ 1.004, tastes sour, fruity and quite light in the finish.
2021/07/20 1.002, down to 5C, pressure up and added Cascade dry hops: tastes lightly sour, more than tart with a fruity flavor.
2021/07/20 I also split 4L of the beer off and added 600 grams of red currants.
2021/07/21 Dry hop, add H. Blanc
2021/07/23 Package and carbonate to 3.2 vol CO2
Unfortunately added too many hops, and ended up with a really strange counteraction between the H Blanc and the yeast that is similar to something I had several years ago with a brett beer and mosiac hops. This 4L or so is likely going to be dumped.
20210723: Added about 600 grams of red currant to 4L of this batch. The 4L of the fruited version is still looking good, and tastes like jam already.
20210821: Packaged the fruit version. It tastes mildly fruity and sour, and is a fairly subtle and light beer for now - more of a summer fruit beer to have on a hot day. I added priming sugar to 3.0 Vol of CO2