radwizard
Well-Known Member
- Joined
- Oct 7, 2015
- Messages
- 725
- Reaction score
- 325
- Recipe Type
- All Grain
- Yeast
- 3711, 672 (brevis)
- Additional Yeast or Yeast Starter
- Brett from Orval, Boulevard, and Holy Mountian
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.046
- Final Gravity
- 1.002
- Boiling Time (Minutes)
- 90
- IBU
- 8-10
- Primary Fermentation (# of Days & Temp)
- 14ish
- Secondary Fermentation (# of Days & Temp)
- 6 months
- Tasting Notes
- Nice acidity, and Hop aroma. Mild Funk. Classic Farmhouse.
The goal of this beer was to create a balanced Saison with Acidity and Brett character. I did not want to make an overly sour beer, or drown out the Saison yeast character with Brett. I ended up dry hopping the finished beer to achieve a bold hop aroma, which goes nicely with the acidity.
8 lbs Bel. Pils
1 lbs Ger. Red Wheat Malt
.5 lbs Flaked Wheat
.35 lbs Acid Malt
1 oz Hallertau FWH
Single Infusion Mash @ 155F
After chilling wort I pitched a starter of 3711, along with a vial of Brevis (no starter) and a built up starter of Brett (all bottle harvested).
After 6 months it tasted very well to me. I racked it to a keg and Dry Hopped 2 oz Saaz and 1 oz Nelson. Dry hopped under pressure at room temp for 6 days, then cold crashed and force carbed.
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