In an effort to have lots of saison for me to drink this summer I am brewing a double batch. This is a total experiment using methods I've read about but never saw a thread from beginning to end on how it went. Plus I have a pH meter to track this from start to finish.
So here's the recipe:
Quick Sour Saison
Saison
Type: All Grain Date: 2/17/2012
Batch Size (fermenter): 12.00 gal Brewer: Adam Cole
Boil Size: 15.06 gal Asst Brewer:
Boil Time: 90 min Equipment: Penrose Kettle (18Gal) and Cooler (13Gal)
End of Boil Volume 13.26 gal Brewhouse Efficiency: 82.00 %
Final Bottling Volume: 11.50 gal Est Mash Efficiency 87.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (1.3 SRM) Grain 1 47.4 %
5 lbs Acid Malt (3.0 SRM) Grain 2 25 %
4 lbs Wheat, Flaked (1.6 SRM) Grain 3 21.1 %
2 lbs Vienna Malt (Franco Belges) (3.5 SRM) Grain 4 10.5 %
2.00 oz Strisslespalt [2.50 %] - First Wort 90.0 min Hop 5 9.8 IBUs
3.00 oz Serebrianka [3.50 %] - Boil 10.0 min Hop 6 6.3 IBUs
3.00 oz Strisslespalt [2.50 %] - Boil 10.0 min Hop 7 4.5 IBUs
3.00 g Seeds of Paradise (Boil 5.0 mins) Spice 8 -
1.0 pkg Brasserie Dupont (Mine #bottle) Yeast 9 -
1.0 pkg Farmhouse Brett (East Coast Yeast #ECY03) [50.00 ml] Yeast 10 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 11 -
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.005 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 20.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.1 SRM
Mash Profile
Mash Name: Saison Total Grain Weight: 19 lbs
Sparge Water: 7.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 175.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 10.30 gal of water at 127.8 F 122.0 F 30 min
Mash Step Decoct 3.50 gal of mash and boil it 148.0 F 60 min
Dextrinization Decoct 1.52 gal of mash and boil it 156.0 F 10 min
Sparge Step: Fly sparge with 7.84 gal water at 175.0 F
The yeast plan is to try and use a grown up culture from a Saison Dupont bottle. If that craps out because of the low pH then I will try some Wyeast 3711. I pretty much think of 3711 as the last call if you really want a beer to attenuate. I still have apprehension that even the beast of 3711 will take the pH well. So as a last ditch effort I will drop the nuke and give it some ECY04 Brett Blend No. 1 which won't have an issue with the pH. I'd like to keep it non bretted at this point just for comparison sake. That's for one six gal half.
Then the other 6 gal will get ECY03 Farmhouse Brett. That I will just leave alone and it should be ready for bottles in four or so months based on my experience with that yeast. However the low starting pH of the wort may give the sacch blend in that yeast a hard time leaving more work for the brett. This, of course, can lengthen the fermentation time.
I will monitor pH along the way. As it stands now the pH of the mash ended up at 4.02 when I checked it using a freshly calibrated Milwaukee MW102 with temperature correction.
Stay tuned, more to come. I didn't know whether to really put this in recipes/techniques or wild brews. I figured with the brett and the fact that most of you guys are after sour/funky this fit here best.
So here's the recipe:
Quick Sour Saison
Saison
Type: All Grain Date: 2/17/2012
Batch Size (fermenter): 12.00 gal Brewer: Adam Cole
Boil Size: 15.06 gal Asst Brewer:
Boil Time: 90 min Equipment: Penrose Kettle (18Gal) and Cooler (13Gal)
End of Boil Volume 13.26 gal Brewhouse Efficiency: 82.00 %
Final Bottling Volume: 11.50 gal Est Mash Efficiency 87.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (1.3 SRM) Grain 1 47.4 %
5 lbs Acid Malt (3.0 SRM) Grain 2 25 %
4 lbs Wheat, Flaked (1.6 SRM) Grain 3 21.1 %
2 lbs Vienna Malt (Franco Belges) (3.5 SRM) Grain 4 10.5 %
2.00 oz Strisslespalt [2.50 %] - First Wort 90.0 min Hop 5 9.8 IBUs
3.00 oz Serebrianka [3.50 %] - Boil 10.0 min Hop 6 6.3 IBUs
3.00 oz Strisslespalt [2.50 %] - Boil 10.0 min Hop 7 4.5 IBUs
3.00 g Seeds of Paradise (Boil 5.0 mins) Spice 8 -
1.0 pkg Brasserie Dupont (Mine #bottle) Yeast 9 -
1.0 pkg Farmhouse Brett (East Coast Yeast #ECY03) [50.00 ml] Yeast 10 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 11 -
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.005 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 20.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.1 SRM
Mash Profile
Mash Name: Saison Total Grain Weight: 19 lbs
Sparge Water: 7.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 175.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 10.30 gal of water at 127.8 F 122.0 F 30 min
Mash Step Decoct 3.50 gal of mash and boil it 148.0 F 60 min
Dextrinization Decoct 1.52 gal of mash and boil it 156.0 F 10 min
Sparge Step: Fly sparge with 7.84 gal water at 175.0 F
The yeast plan is to try and use a grown up culture from a Saison Dupont bottle. If that craps out because of the low pH then I will try some Wyeast 3711. I pretty much think of 3711 as the last call if you really want a beer to attenuate. I still have apprehension that even the beast of 3711 will take the pH well. So as a last ditch effort I will drop the nuke and give it some ECY04 Brett Blend No. 1 which won't have an issue with the pH. I'd like to keep it non bretted at this point just for comparison sake. That's for one six gal half.
Then the other 6 gal will get ECY03 Farmhouse Brett. That I will just leave alone and it should be ready for bottles in four or so months based on my experience with that yeast. However the low starting pH of the wort may give the sacch blend in that yeast a hard time leaving more work for the brett. This, of course, can lengthen the fermentation time.
I will monitor pH along the way. As it stands now the pH of the mash ended up at 4.02 when I checked it using a freshly calibrated Milwaukee MW102 with temperature correction.
Stay tuned, more to come. I didn't know whether to really put this in recipes/techniques or wild brews. I figured with the brett and the fact that most of you guys are after sour/funky this fit here best.