The Oxford Wolverine - OEC Dreg Sour Saison

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Remmy

Drink First, Ask Questions Later
Joined
Mar 6, 2013
Messages
17,641
Reaction score
9,625
Recipe Type
All Grain
Yeast
Various OEC Dregs
Yeast Starter
Yes
Additional Yeast or Yeast Starter
No
Batch Size (Gallons)
4.75
Original Gravity
1.067
Final Gravity
1.005
Boiling Time (Minutes)
70
IBU
26.53
Color
3.37
Primary Fermentation (# of Days & Temp)
106 days / 77F
Tasting Notes
Very tart, dry and bready Saison.
11377271_10153999502247178_4948547474523856357_n.jpg


Title: The Oxford Wolverine - OEC Brewing Sour Saison

Brew Method: All Grain
Style Name: Saison
Boil Time: 70 min
Batch Size: 4.75 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.044
Efficiency: 92% (brew house)

STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (alternate): 8.43%
IBU (tinseth): 26.53
SRM (morey): 3.37

FERMENTABLES:
7 lb - Belgian - Pilsner (75.7%)
1.25 lb - German - Wheat Malt (13.5%)
0.25 lb - German - Vienna (2.7%)
0.25 lb - German - Acidulated Malt (2.7%)
0.5 lb - Cane Sugar (5.4%)

HOPS:
0.4 oz - Columbus, Type: Pellet, AA: 15.2, Use: Boil for 70 min, IBU: 26.53

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min
2) Sparge, Temp: 185 F, Time: 20 min
Starting Mash Thickness: 1.33 qt/lb

YEAST:
Default: OEC Dregs (see dregs' list below)
Starter: Yet
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 66 - 72 F
Fermentation Temp: 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
Very tart, dry and bready Saison brewed with OEC Brewing dregs. The dregs were stepped-up three times starting at 1-liter to 1.5-liters and finally, 2-liters.

OEC Dregs: Tempus Blend #2, Solaris Batch 1, Novale, Artista Zymerga Artamas, Aeris Batch #1 (added 12/26/2014).
 
Question: how long did this ferment for before bottling/kegging? Did you age it?
I'm looking to do a sour saison and thought about doing a sour mash, but your tasting notes sound exactly like what I'm going for.
 
Question: how long did this ferment for before bottling/kegging? Did you age it?
I'm looking to do a sour saison and thought about doing a sour mash, but your tasting notes sound exactly like what I'm going for.

106 days in the same carboy (primary). So, about 3.5 months. It's tart but not super sour.
 
OEC dregs are alive!

So you only used the OEC dregs on this bad boy? Interesting I was thinking about trying this myself...
 
how did you add the dregs? Did you step any up first, or just have all the bottles ready when the wort was cooled?
 
OEC dregs are alive!

So you only used the OEC dregs on this bad boy? Interesting I was thinking about trying this myself...


Yes.

how did you add the dregs? Did you step any up first, or just have all the bottles ready when the wort was cooled?


Stepped-up three times. The process is explained in the recipe. Used four, different sets of dregs. Those beers are listed above as well.
 
Yes.




Stepped-up three times. The process is explained in the recipe. Used four, different sets of dregs. Those beers are listed above as well.

Thanks Remmy I'm going to try this out soon! Not sure why I never thought of using OEC dregs...
 
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