tgmartin000
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY3726
- Yeast Starter
- 900 mL (pitch at 75 million cells/mL)
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.044
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 90
- IBU
- 33
- Color
- 6.1
- Primary Fermentation (# of Days & Temp)
- 12 hours @ 68
- Secondary Fermentation (# of Days & Temp)
- free rise to 78 after 12 hours, held 3 days
- Additional Fermentation
- 2.5 more weeks at 75
- Tasting Notes
- nice farmhouse character, nutty/seabreeze aroma and taste, fantastic beer
49.5% Castle Pils - 6 lb
30.9% Spelt - 3.75 lb
4.1% Flaked oats - 8 0z
3.1% caramunich III - 6 oz
1 lb clear candi sugar (boil 10 min)
4.2% rice hulls - 8 oz
mash at 148 for 90 minutes
Ca/Mg/Na/SO4/Cl-/HCO3
41/5/15/94/43/0
3.2 mL lactic acid to mash
mash pH = 5.16
2 oz styrian goldings 3.7% 90 min 20.2 IBU
0.5 oz Saaz 2.9% 60 min 3.7 IBU
0.3 oz EKG 6.6% 30 min 3.9 IBU
1 oz saaz 3.6% 10 min 3.3 IBU
1 oz saax 3.6% steep 10 min 1.7 IBU
This beer was inspired by the spelt recipe from Farmhouse Ales, as well as the Hill Farmstead/Brassiere Blaugies collaboration spelt saison. I emailed hill farmstead for any tips on the recipe, and they mentioned that it was brewed in Belgium, so they didn't have much knowledge of the process. They did give a thumbs up to my recipe, though.
I'll also say that after 6 years of brewing, that this is probably the only beer I've made where every single person that tried it, really loved it, even people that are not Belgian beer fans. Its super drinkable and really nicely balanced, even for such a relatively high OG/IBU (for a saison, at least). My biggest critic (SWMBO) even loved it, as did all her friends.
I wanted to put this out there because there didn't seem to be many spelt saison recipes on the site, IIRC. This one is definitely a keeper if you like a nice solid saison, I make a lot of them and this is one of the best I've made.
30.9% Spelt - 3.75 lb
4.1% Flaked oats - 8 0z
3.1% caramunich III - 6 oz
1 lb clear candi sugar (boil 10 min)
4.2% rice hulls - 8 oz
mash at 148 for 90 minutes
Ca/Mg/Na/SO4/Cl-/HCO3
41/5/15/94/43/0
3.2 mL lactic acid to mash
mash pH = 5.16
2 oz styrian goldings 3.7% 90 min 20.2 IBU
0.5 oz Saaz 2.9% 60 min 3.7 IBU
0.3 oz EKG 6.6% 30 min 3.9 IBU
1 oz saaz 3.6% 10 min 3.3 IBU
1 oz saax 3.6% steep 10 min 1.7 IBU
This beer was inspired by the spelt recipe from Farmhouse Ales, as well as the Hill Farmstead/Brassiere Blaugies collaboration spelt saison. I emailed hill farmstead for any tips on the recipe, and they mentioned that it was brewed in Belgium, so they didn't have much knowledge of the process. They did give a thumbs up to my recipe, though.
I'll also say that after 6 years of brewing, that this is probably the only beer I've made where every single person that tried it, really loved it, even people that are not Belgian beer fans. Its super drinkable and really nicely balanced, even for such a relatively high OG/IBU (for a saison, at least). My biggest critic (SWMBO) even loved it, as did all her friends.
I wanted to put this out there because there didn't seem to be many spelt saison recipes on the site, IIRC. This one is definitely a keeper if you like a nice solid saison, I make a lot of them and this is one of the best I've made.
