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)
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)