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.
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 11:00 PM.
Reason: Because I can't type or proof read.....
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
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?
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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)
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.
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!
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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)
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.
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)
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?
Edited the OP... I mashed at 158 to leave residuals for the brett and pitched the Roeselare in secondary.
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