November 26, 2018

Hoppy mixed fermentation saison experiment 1 recipe

Now that I'm situated in the new home it's time to start propagating those mixed fermentation cultures and resume brewing these long fermentation beers. I've brewed the first iteration of my barrel oud bruin in the new house so now it's my farmhouse/saison mixed culture's turn. I'm still learning this culture's quirky behavior so for this recipe I've opted for a simple recipe to explore how it interacts with hops. My last two beers with this saison culture were fairly weird beers and not a great opportunity to learn nuance of the culture. (This take on Funkwerks Tropic Bling and this really weird prickly pear beer.)

This recipe is more of an attempt to start work on a standard recipe for this culture. A simple grain bill and enough hops to keep some bitterness as it ages and give the culture lots of opportunity to play with the flavor components in the hops. Some of my favorite beers are brett IPAs like Stone Enjoy After and once hoppy brett saisons, so it only makes sense to give this culture an opportunity to produce the same type of beer. The hops I've selected for this recipe are leftover hops from the freezer. I'm less interested in the particular flavors elicited by these hops and more what the culture will do in the presence of a hefty amount of late addition hops. 
After this batch I'll probably take up a few more experiments, like mixing fresh and aged hops, before turning to perfecting a particular bill of hops.

The two issues I am most interested to see are: (1) how much this culture changes the flavor of the hops; and (2) how the culture's flavors integrate with the remaining hop flavors. This culture develops a unique flavor profile dominated by a hay and blueberry flavor. That brett hay note works really well with hops but I'm less certain how the blueberry flavor will mix with the hops. I could see it overwhelming the hop flavors over time or blending together into weirdness. 

Hoppy mixed fermentation saison experiment 1


Details
Batch Size: 1 gallon
Est. ABV: 5.5%
Est. IBU: 38.3
Est. OG: 1.052
Est. FG: 1.010
Est. SRM: 3.6
Expected Efficiency: 72%
Grain BillPoundsOuncesSRMPct. Grist
Pils malt202100.00%
Water Profileppm
Bru'n Water Yellow Bitter
PH: 5.3
Calcium50
Magnesium10
Sodium5
Sulfate110
Chloride45
Bicarbonate-93
Water AdditionsMashSparge
Gypsum0.4g0.4g
Epsom Salt0.3g0.3g
Canning Salt
Baking Soda
Calcium Chloride0.2g0.2g
Chalk
Pickling Lime
Lactic Acid0.4ml
Mash ScheduleStep Temp.Step Time
Single decoction mash
Mash volume: 3 qt
Sparge volume: 0.74 gal
Infuse 3 qt at 163F148F35
Decoct 0.6 qt and boil10
Return decoction 158F45
Sparge 0.75 gal180F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma 0.17oz6038.3
Mt. Hood 0.50ozFlameout0
Opal0.34ozFlameout0
Rakau 0.36ozFlameout0
Fermentation Schedule# DaysTemp.
Yeast: Saison AF
Pitch 1l
Pitch at 64F3070
Age 9 months27070
Bottle to 3 volumes

Brewday and Fermentation Notes

Brewed 10.15.18.



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