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11-01-2009, 09:57 PM
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#21
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Senior Member
Join Date: Dec 2008
Location: Houston, Texas
Posts: 234
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I am inspired to try something similar. My LHBS made up the following extract menu for me based on Sacc's recipee.
11.5 lbs pilsner liquid extract
1.13 lbs Vienna Malt grain
1.00 lbs Flaked Soft White Wheat grain
050 lbs Aromatic Malt grain
Steeping grain 155-158 deg F for 30 minutes the a 90 minute boil.
Hop schedule using Styrian Golding Hops:
2 oz. for 90 minutes
1/2 oz. for 20 minutes
1/2 oz at 2 minutes
I plan to pitch White Labs WLP Saison Ale yeast for fermentation and then pitch White Labs WLP 655 Belgian Sour Mix 1 for aging. Bulk age for at least six months then bottle.
I am most interested in any comments, advice, or recommendations.
Last edited by Texron; 11-29-2009 at 03:24 AM.
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03-17-2010, 01:54 PM
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#22
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Senior Member
Join Date: Dec 2008
Location: Houston, Texas
Posts: 234
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Hows this one coming along Sach? Are you still bulk aging or have you bottled your batch yet?
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03-18-2010, 05:46 PM
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#23
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,426
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It's still bulk aging. I will be brewing up a golden ale soon to pitch on the cake.
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03-18-2010, 09:58 PM
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#24
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Senior Member
Join Date: Dec 2008
Location: Houston, Texas
Posts: 234
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Nothing like a man who's willing to share his cake.
My attempt is still bulk aging and I snuck a taste the other day. It wasn't bad. I'm thinking of bottling mine here pretty soon. How heavily would you carb this stuff? I am also thinking of adding a bottle of Orval to the bottling bucket.
Last edited by Texron; 03-18-2010 at 10:00 PM.
Reason: Because I can't type or proof read.....
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03-19-2010, 02:03 AM
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#25
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,426
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I bottled my straight Saison at 4 volumes. I think I'm going to aim for just under 3 with this one.
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04-12-2010, 09:09 PM
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#26
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Senior Member
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,059
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Quote:
Originally Posted by Saccharomyces
I'm feeling inspired by the descriptions of historical saison provision beers. Unlike the sweet stuff we are drinking today these would be very dry and sour from lactic bacteria and brett.
Which got me to thinking... Why not brew like a special Saison, but toss in some bugs for secondary fermentation. I present ...
Saison de Provision
16E - Belgian Specialty Ale - An attempt at recreating a historical Wallonian Biere de Garde
OG 1.060, FG ??? (1.002-ish expected), 35 IBU.
81% Belgian Pils
9% Vienna
7% Flaked Wheat
3% Belgian Aromatic
Mash 148*F for 90 minutes. Boil 90.
Hops:
2 oz Goldings 90
.5 oz Goldings 20
.5 oz Goldings 2
Yeast:
WLP565 1L starter
Wyeast 3763 Roeselare Blend
Pitch both strains. Primary 1 week 80*F, secondary 2 months 80*F. Keg. Age until it's done.  |
I'm looking at brewing this grain bill this weekend.
Have you tasted this yet?
I haven't done a sour before. I have a few questions:
Why mash so low? I was thinking of mashing higher to give the bugs some things to eat that the saccharomyces couldn't consume. Or would that just leave it too sweet in the end?
I'm going with the French saison yeast instead of the Belgian. Any thoughts on pitching that and Roeselare at the same time vs. pitching the saison first and the roeselare later?
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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04-12-2010, 09:15 PM
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#27
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Senior Member
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,059
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Quote:
Originally Posted by nealf
I can say that mine from post #15 turned out really really amazing. I will definitely be doing it again next spring.
Definitely keep us updated on how yours turns out Sacc.
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Did you pitch both at once? Can you elaborate on "really really amazing"--was it noticeably sour? Do you happen to remember your mash temp and OG/FG?
Thanks for your time!
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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04-13-2010, 01:59 AM
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#28
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,426
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I'm about to bottle mine. It has been in the secondary since November. It smelled heavenly the last time I took a whiff but I have yet to taste it.
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04-13-2010, 03:05 AM
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#29
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Senior Member
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,059
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Quote:
Originally Posted by Saccharomyces
I'm about to bottle mine. It has been in the secondary since November. It smelled heavenly the last time I took a whiff but I have yet to taste it.
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Did you pitch both yeasts at once, or did you wait a while for the bugs? Did you mash as low as you posted earlier? Do you think that worked well for the brew?
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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04-13-2010, 03:10 AM
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#30
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,426
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Quote:
Originally Posted by SumnerH
Did you pitch both yeasts at once, or did you wait a while for the bugs? Did you mash as low as you posted earlier? Do you think that worked well for the brew?
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Edited the OP... I mashed at 158 to leave residuals for the brett and pitched the Roeselare in secondary.
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