Saison de Provision - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Saison de Provision

Reply
 
Thread Tools
Old 05-18-2009, 03:54 PM   #1
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts



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 158*F for 60 minutes. Boil 90.

Hops:
2 oz Goldings 90
.5 oz Goldings 20
.5 oz Goldings 2

Yeast:
WLP565 1L starter (primary, 2 weeks, pitch @66*F raise to 80*F)
Wyeast 3763 Roeselare Blend (secondary, 6 months)
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-18-2009, 04:03 PM   #2
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


If I feel adventuresome I may turbid mash this beer since that is almost certainly how it would have been done historically; back then, they didn't have thermometers so they kept infusing boiling water as well as returning some runnings to the mash after boiling them and running the remainder to the kettle. This would have ramped the temperature through the various protein rest, beta rest, and alpha rest temp ranges without them knowing what they were really doing. It also would have left some unconverted starches in the boil which are beneficial for the souring organisms.

If I do so I would start around 131*F since our malt today is fully modified. The books I have read claim the acrosphire would have been about half the length of the grain when it was malted in those days which is severely undermodified and would have required a very long protein rest.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd


 
Reply With Quote
Old 05-18-2009, 04:56 PM   #3

Looks good! I'm interested in seeing how this works. Could you do a turbid mash by draining some of the wort out of your MLT during the mashing stage? Seems like that would be the same as putting a sieve into the top of the mash and trying to scoop it out there...

 
Reply With Quote
Old 05-18-2009, 06:03 PM   #4
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


Quote:
Originally Posted by saq View Post
Looks good! I'm interested in seeing how this works. Could you do a turbid mash by draining some of the wort out of your MLT during the mashing stage? Seems like that would be the same as putting a sieve into the top of the mash and trying to scoop it out there...
That's what I'm thinking. Infuse, draw off the liquid, boil that, while that is heating infuse the next round, etc etc.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-18-2009, 06:05 PM   #5

I've been doing mashouts like that for a while because I like to fill my MLT up pretty full so I can't add more water Been getting nice efficiency.

 
Reply With Quote
Old 05-18-2009, 06:13 PM   #6
gwood
Senior Member
HBT_LIFETIMESUPPORTER.png
 
gwood's Avatar
Recipes 
 
Oct 2007
Los Angeles, CA
Posts: 573
Liked 1 Times on 1 Posts


Looks tasty. I've been wanting to do another Saison and have been wondering about using some bugs.

How long would you plan to age this one?
__________________
The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman


Follow me on Twitter @SoCalBeer

 
Reply With Quote
Old 05-18-2009, 06:14 PM   #7
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


Typically the beers would have been aged 4-6 months before tapping the cask so I think I'm going to stick pretty close to that, though some of them may have been aged an extra year (!) and would have been pretty funky after that long.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-18-2009, 06:27 PM   #8
gwood
Senior Member
HBT_LIFETIMESUPPORTER.png
 
gwood's Avatar
Recipes 
 
Oct 2007
Los Angeles, CA
Posts: 573
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Saccharomyces View Post
Typically the beers would have been aged 4-6 months before tapping the cask so I think I'm going to stick pretty close to that, though some of them may have been aged an extra year (!) and would have been pretty funky after that long.
I've aged a few beers in kegs for up to a couple months in the winter and spring but I wonder about my garage now with the summer temps getting pretty high (90+F). My last Saison fermented at 80F to 85F but it then the temps cooled down and I was able to age in a keg at +/- 70F.

Do you worry much about temp control for the kegs once the beer has been transferred?
__________________
The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman


Follow me on Twitter @SoCalBeer

 
Reply With Quote
Old 05-18-2009, 06:32 PM   #9
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


I age kegs in my closet which is a constant 66*F - 72*F all year. Currently the 999 is sitting in there, soon to be joined by some RIS.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-18-2009, 07:01 PM   #10
ChrisKennedy
Recipes 
 
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts


Why the spices? WHY MAN WHY?????

Such a beautiful recipe, and then those dirty dirty spices make their way in!


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison w/ WLP 565 Saison I yeast hapifam Beginners Beer Brewing Forum 20 06-07-2010 02:30 PM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 03:11 PM
anyone done with their saison yet? jigidyjim Beginners Beer Brewing Forum 40 08-05-2009 01:51 PM
Anyone ever try a Saison? Kugster General Beer Discussion 17 01-12-2009 01:24 PM
Vieille Provision Saison Dupont EdWort Commercial Brew Discussion 12 08-05-2008 11:25 PM


Forum Jump