deadwolfbones
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3726 Farmhouse Ale
- Yeast Starter
- Yes, 1L
- Additional Yeast or Yeast Starter
- Nah
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.053
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- Orange
- Primary Fermentation (# of Days & Temp)
- 11 @ 78F
- Secondary Fermentation (# of Days & Temp)
- 6 @ 55F
- Additional Fermentation
- Nah
More info here: https://brew4fun.wordpress.com/2019/01/16/bia-tra-xanh-vietnamese-green-tea-saison/
This is a delicious, super interesting saison. Maybe the best beer I've brewed. It has a big, pillowy head atop a light orange, super hazy body. The taste is fruity and slightly sweet, with a luscious mouthfeel, but ends in a mildly tannic, dry finish. I used a green tea I bought in Vietnam, but you could use any tea you like and apply it in the same manner.
Grain bill:
5 lbs pilsner
1 lbs red wheat malt
0.4 lbs caramel 60
Hops:
9g pekko [16.8% AA] @ 30 minutes
28g opal [5.9% AA] @ FO
Extras:
75g Vietnamese green tea @ 6 days (dry hop)
Water:
I used 4.2 gallons RO/distilled + 3g gypsum, 1.5g calcium chloride, & 0.5tsp lactic acid. That came out to about 70 Ca, 46 Cl, and 105 SO4. Mash pH around 5.4.
Process:
I brew BIAB and make 3 gallon batches. You can easily scale this recipe up to 5 or 10 gallons (or whatever your system is) with a program like Brewer's Friend, Brewfather, or Beersmith.
I mashed 60 minutes at 150F, boiled 60 minutes, and chilled to 68F. Pitched a .75L starter of 3726 and let it free-rise for the first day before using a fermwrap to slowly raise the ferm temp to 78F by the end of the third day.
After primary was complete, I added 75g of loose green tea (in a hop spider, in primary) and let it cold brew for 6 days at 55F. After 6 days, I bottled directly from the fermenter at 2.7 vols.