- Recipe Type
- All Grain
- Yeast
- Omega Lacto Blend + Bootleg Biology Mad Fermentationist Saison Blend
- Yeast Starter
- Yes - 500-1000ml for both 18-24 hours in advance. Pitch the whole thing
- Batch Size (Gallons)
- 6 gallons
- Original Gravity
- 1.055
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 15 for kettle sour, 60 for regular boil
- IBU
- 10-12
- Color
- 26 SRM
- Primary Fermentation (# of Days & Temp)
- 30 days Free rise from 66-75
- Tasting Notes
- Dark, slightly roasty, tart cherry - dry, but nice richness from roast malts. Refreshing and enjoyable dark beer for winter months... or summer for that matter.
Grain Bill:
Shoot for a 1.055-1.060 OG
40% Weyermann Pilsner
25% Munich
20% Wheat
8.5% Flaked Oats
4% Carafa III
2.5% Black Prinz
Hops:
1 ounce of something like US Sazz or Tettnang with 30 minutes left in boil. 10-12 IBU's
Water:
100% RO water
1.5 grams of CaCl and 1.5 grams of Gypsum per 5 gallons of both mash and sparge water.
** If you don’t have a scale, a heaping ¼ tsp = "close enough" to 1.5 grams for either gypsum or CaCl
This will give you a water profile that will come in around 50ppm for calcium, sulfate and chloride. And a mash pH in the 5.35-5.40 range which is fine for this beer.
Process:
· Day 1 = make a 500-750ml starter with the lacto blend and for the saison blend
* Day 2 = Mash day/lacto pitch
o Conduct 60 minute mash as normal using above grain and water
o Collect enough wort that you will end up with your desired amount for preboil/post boil volumes
o Bring wort to a boil
o Boil for 15 minutes.
o Chill to 95-100 degrees.
o IF YOU CAN….. bubble CO2 through the wort with an air stone. DO NOT OXYGENATE. Ideally, purge O2 Out of wort with CO2. I do this for 2-3 minutes. I start the next step while bubbling CO2 into wort.
o Cover boil kettle with saran wrap.
o Before kettle is completely covered, pitch the lacto…. Full starter. Just dump it in.
o Finish covering kettle with saran wrap and remove CO2
o Put lid on kettle over the saran wrap
o Walk away – let sit 12-18 hours. That will be enough to drop pH into 3.3-3.7 range
· Day 3 = boil day
o After 12-18 hours, turn flame on for your kettle
o Bring it up to boil
o Boil for 60 minutes
o Add hops with 30 minutes to go
o Finish boil, add irish moss and yeast nutrient if that is something you do
o Chill
o Move to fermenter
o Oxygenate at this point if you want
o Pitch yeast
o I usually start at 66/68 degreees and let it free rise to 75 or so…. Just using ambient temps. I don’t ferment this “hot.”
o Let it go for 7-10 days or so
· Add cherries around day 7-10 when main fermentation is dying down – you will have to figure out what will work best for you, what is available. I used tart cherries from my back yard that I picked….. About .75-1lb per gallon. You could also use cherry purree, or tart cherry concentrate, or dried cherries, etc.
· Let cherries sit in the beer for another 2-3 weeks or so.
· Around 4 weeks from brew day I bottled…. Primed the beer to around 2.8-3 volumes and bottled in heavy glass 750 ml bottles. I do this by racking beer onto priming sugar solution in a keg and then using a beer gun and CO2 pressure to fill bottles and cap. A full 5 gallon keg will get you 2 x12 packs of 750ml bottles and probably some stray smaller bottles in addition. Use whatever method works best for your set up.
***** One other possibility that can be used if a person does not want to do a 2 day kettle sour would be to just do a normal brew day, cut the hops back to a ½ ounce with 10 minutes to go in boil (IBU’s will imparct lactic bacteria). You could either pitch only the saison blend from bootleg (which has some lacto in it) or you could pitch both the lacto blend and the saison together into primary.) Personally, I like the kettle sour because I can then boil to kill it, and the IBU’s from the hops in the boil with hold down the lacto that is in the saison blend.
Shoot for a 1.055-1.060 OG
40% Weyermann Pilsner
25% Munich
20% Wheat
8.5% Flaked Oats
4% Carafa III
2.5% Black Prinz
Hops:
1 ounce of something like US Sazz or Tettnang with 30 minutes left in boil. 10-12 IBU's
Water:
100% RO water
1.5 grams of CaCl and 1.5 grams of Gypsum per 5 gallons of both mash and sparge water.
** If you don’t have a scale, a heaping ¼ tsp = "close enough" to 1.5 grams for either gypsum or CaCl
This will give you a water profile that will come in around 50ppm for calcium, sulfate and chloride. And a mash pH in the 5.35-5.40 range which is fine for this beer.
Process:
· Day 1 = make a 500-750ml starter with the lacto blend and for the saison blend
* Day 2 = Mash day/lacto pitch
o Conduct 60 minute mash as normal using above grain and water
o Collect enough wort that you will end up with your desired amount for preboil/post boil volumes
o Bring wort to a boil
o Boil for 15 minutes.
o Chill to 95-100 degrees.
o IF YOU CAN….. bubble CO2 through the wort with an air stone. DO NOT OXYGENATE. Ideally, purge O2 Out of wort with CO2. I do this for 2-3 minutes. I start the next step while bubbling CO2 into wort.
o Cover boil kettle with saran wrap.
o Before kettle is completely covered, pitch the lacto…. Full starter. Just dump it in.
o Finish covering kettle with saran wrap and remove CO2
o Put lid on kettle over the saran wrap
o Walk away – let sit 12-18 hours. That will be enough to drop pH into 3.3-3.7 range
· Day 3 = boil day
o After 12-18 hours, turn flame on for your kettle
o Bring it up to boil
o Boil for 60 minutes
o Add hops with 30 minutes to go
o Finish boil, add irish moss and yeast nutrient if that is something you do
o Chill
o Move to fermenter
o Oxygenate at this point if you want
o Pitch yeast
o I usually start at 66/68 degreees and let it free rise to 75 or so…. Just using ambient temps. I don’t ferment this “hot.”
o Let it go for 7-10 days or so
· Add cherries around day 7-10 when main fermentation is dying down – you will have to figure out what will work best for you, what is available. I used tart cherries from my back yard that I picked….. About .75-1lb per gallon. You could also use cherry purree, or tart cherry concentrate, or dried cherries, etc.
· Let cherries sit in the beer for another 2-3 weeks or so.
· Around 4 weeks from brew day I bottled…. Primed the beer to around 2.8-3 volumes and bottled in heavy glass 750 ml bottles. I do this by racking beer onto priming sugar solution in a keg and then using a beer gun and CO2 pressure to fill bottles and cap. A full 5 gallon keg will get you 2 x12 packs of 750ml bottles and probably some stray smaller bottles in addition. Use whatever method works best for your set up.
***** One other possibility that can be used if a person does not want to do a 2 day kettle sour would be to just do a normal brew day, cut the hops back to a ½ ounce with 10 minutes to go in boil (IBU’s will imparct lactic bacteria). You could either pitch only the saison blend from bootleg (which has some lacto in it) or you could pitch both the lacto blend and the saison together into primary.) Personally, I like the kettle sour because I can then boil to kill it, and the IBU’s from the hops in the boil with hold down the lacto that is in the saison blend.
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