Hoppy Saison

Recipe Specifications
Batch Size (Gal): 15.00
Total Grain (Lbs): 27.25
Estimated OG: 1.053
Anticipated SRM: 3.1
Anticipated IBU: 32.1 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grains
69.7% (19 lbs) - Pilsner
11.0% (3 lbs) - Wheat
11.0% (3 lbs) - Flaked Oats
5.5% (1.50 lbs) - Dextrose
2.8% (0.75 lbs) - Acid Malt

Hops
2.50 oz Aramis (7.20%) @ 60 min
2.25 oz Saaz (3.20%) @ 20 min
1.75 oz Mittelfrueh (4.00%) @ 20 min
3.50 oz Saaz (3.20%) @ 0 min
2.50 oz Mittelfrueh (4.00%) @ 0 min

1.00 oz Triskel  @ Dry Hop for 10 days (per 5 gal)

Yeast
5 gal -> WLP566 - Belgian Saison II
5 gal -> WY3726 - Farmhouse Ale
2.5 gal -> WLP670 - American Farmhouse
2.5 gal -> WY3203 - De Bom Sour Blend

Mash Schedule
Sacch Rest - 60 min @ 149F

Notes
01/17/15: Brew day

Saison Sombre

Recipe Specifications
Batch Size (Gal): 11.00
Total Grain (Lbs): 22.35
Estimated OG: 1.058
Anticipated SRM: 21.2 (50+ with the chaga)
Anticipated IBU: 26.4 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grains
62.6% (14 lbs) - Floor Malted Bohemian Pilsner
24.6% (5.50 lbs) - Munich 
4.5% (1 lbs) - Special B
4.5% (1 lbs) - D-180 Candi Syrup
2.2% (8 oz) - Dark Candi Sugar
1.6% (5.6 oz) - Acid Malt

Hops
2.50 oz Brewer's Gold (6.75%) @ 60 min

Misc
4 lbs - Powdered Chaga mushroom
5.5 gal -> 1.5 lbs caramelized cranberries 
5.5 gal -> 2 lbs concord grapes

Yeast
5.5 gal -> Yeast Bay - Wallonian Farmhouse
5.5 gal -> WY3726 - Farmhouse Ale

Mash Schedule
Sacch Rest - 90 min @ 147F

Notes
10/18/14: Brew day

Fly sparge with 170F water
Collected 11 gallons

Saison Américaine

Recipe Specifications
Batch Size (Gal): 16.00
Total Grain (Lbs): 30.75
Estimated OG: 1.052
Anticipated SRM: 3.5
Anticipated IBU: 37.0 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grains
71.5% (22 lbs) - Bohemian Pilsner
19.5% (10 lbs) - Rye Malt
6.5% (2 lbs) - Flaked Oats
2.5% (0.75 lbs) - Acid malt

Hops
2.20 oz Columbus (14.60%) @ 60 min
4.00 oz Mosaic (12.25%) @ Hop-Stand (175F for 60 min)
2.00 oz Citra (13.70%) @ Hop-Stand (175F for 60 min)
2.00 oz Amarillo (8.70%) @ Hop-Stand (175F for 60 min)

Dry Hop (3.00 oz per carboy)
4.00 oz Mosaic (12.25%) @ Dry Hop for 10 days
3.00 oz Citra (13.70%) @ Dry Hop for 10 days
2.00 oz Amarillo (8.70%) @ Dry Hop for 10 days

Yeast
5.3 gal -> Yeast Bay - Wallonian Farmhouse
5.3 gal -> WLP670 - American Farmhouse
5.3 gal -> WY3726 - Farmhouse Ale

Mash Schedule
Sacch Rest - 90 min @ 147F

Notes
08/08/14: Brew day

Fly sparge with 170F water
Collected 16 gallons
OG = 1.052

Saison des Pissenlits

This year I decided that I wanted to make a Saison for each season of the year, kind of like Fantome does.  I already did the winter version which was a 9% abv Saison along the lines of Dupont Avec les bons voeux. For the spring version I wanted to remake a dandelion Saison I brewed two years ago, which was also inspired by Fantome’s Saison Pissenlit.

It almost took me as much time to pick the petals as it took me to brew the beer and I ended up picking 20 oz of petals. Last time I added the petals at flameout but this time I did it a bit differently. What I did is boil some water, let it chill to 180F, steep the petals for two days and then strain. I was left with 4L of tea which I added 2L for each 6 gallons batch. 

The 4 gallon batch will not have dandelion and it will be secondary for 3-4 months.  I will try dry hopping this one, something I never tried with Saison.  It’ll be fermented with WLP670; a strain I bought 18 months ago and kept using it every 3-4 months and I intend to keep reusing it as long as I can, just for fun! This will be the sixth re-pitch.

Recipe Specifications

Batch Size (Gal): 16.00

Total Grain (Lbs): 30.00

Estimated OG: 1.053

Anticipated SRM: 3.4

Anticipated IBU: 33.7 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 75 Minutes

Grains

80.0% (24 lbs) - Bohemian Pilsner 

10.0% (3 lbs) - Vienna

6.7% (2 lbs) - Flaked Barley

3.3% (1 lbs) - Acid Malt

Hops

2.00 oz Brewer's Gold (8.70%) @ 60 min

3.00 oz Aramis (8.10%) @ 15 min

3.00 oz Aramis (8.10%) @ 0 min

Yeast

6 gal -> Yeast Bay - Wallonian Farmhouse 

6 gal -> WY3726 Farmhouse Ale

4 gal -> WLP670 American Farmhouse Ale Blend 

Mash Schedule

Sacch Rest - 60 min @ 152F

Notes

07/14/14: Brew day

Fly sparge with 170F water

Collected 16 gallons

OG = 1.056

07/15/14: bottled @ 2.8 vol CO2.  FG: Yeast Bay=1.002 ; 3726=1.010 
07/28/14: rack WLP670 to secondary FG=1.002

Grisette

Grisette is a sub-style of Saison, which comes from the Hainut province in southern Belgium. Traditionally, Grisettes were made to quench the thirst of miners just like Saison was used for the farm labourers. In his book Great Beers of Belgium, Michael Jackson describes Friart’s Grisette as “grainy dryness and a refreshing acidity”. Phil Markowski, in Farmhouse Ales, describe them as “low-alcohol, light bodied, saison-like golden ales of no great distinction". Being such a fan of the saison style and since I never had a Grisette before; I was interested to try it.

For the grain grist, I adhered closely to the recipe in Famehouse Ales but added some acid malt to get that “refreshing acidity”. The hops consist of Brewer’s Gold for its spicy and lemony notes, which is then complemented with Saaz’s herbal character. When I was brainstorming for my recipe, I thought about using some lemon peel in the boil (similar to using orange peel in a wit) then remembered I had just received some Sorachi Ace. While researching this particular hop, I learned that it has Brewer's Gold and Saaz as heritage so I thought it would be a perfect pairing.

I brewed 18 gallons, split three ways with two other friends. It fermented with three different yeast strains: 3522 Ardennes, like the Farmhouse Ales recipe; 3726-PC Farmhouse since it’s from Hainut (Blaugies); and for the third one I’m trying Mangrove Jack M27 which sounds alot like Wyeast French Saison.

Santé!

Recipe Specifications

Batch Size (Gal): 18.00

Total Grain (Lbs): 28.69

Estimated OG: 1.045

Anticipated SRM: 3.0

Anticipated IBU: 29.4 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 75 Minutes

Grains

73.2% (21 lbs) - Floor Malted Pilsner

17.4% (5 lbs) - Wheat

7.0% (2 lbs) - Flaked Wheat

2.4% (11 oz) - Acid Malt

Hops

2.00 oz Brewer's Gold (8.7%) @ 60 min

2.50 oz Saaz (3.2%) @ 20 min

1.00 oz Sorachi Ace (13.0%) @ 10 min

2.00 oz Saaz (3.2%) @ 0 min

1.00 oz Sorachi Ace (13.0%) @ 0 min

Yeast

6gal -> WY3522 Ardennes 

6gal -> WY3726 Farmhouse Ale

6gal -> Mangrove Jack M27 

Mash Schedule

Sacc Rest - 60 min @ 152F

Notes

04/15/14: harvested WY3522 and WY3726 from a belgian pale ale I brewed last month

04/18/14: Brew day

Fly sparge with 170F water

Collected 18 gallons

OG = 1.045

Ferment at 58F for first 2 days, 70-72F for remaining

05/15/14: bottled @ 2.8 vol CO2.  FG: 3522=1.010 ; 3726=1.002 ; M27=1.002