saison nouveau

racking the wort

has it really been six months since my last house saison went in the fermentor?

  • as I had mentioned during the last house saison brew day, even though I was more than pleased with how my house saison line had evolved (and had gotten very positive feedback from the tasting public), I felt that the beers themselves were a bit redundant.  more specifically, I feel as though my house saisons had become dark and light versions of a “wild” beer instead of a “saison,” and I also considered white and banning to be superior to their house saison equivalents (e.g., they had a more balanced acidity, a more complex/deeper funk, etc.).
  • as a result, I decided to rework my “house saison” six-month fermentation lineup by focusing on a rustic, somewhat high gravity base beer finished long-term with brettanomyces:
  • 23 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 80.7 %
    3 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 10.5 %
    2 lbs 8.0 oz unmalted spelt, cereal mash Grain 3 8.8 %
    4.00 oz Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 4 24.4 IBUs
    1.00 oz Goldings, East Kent [5.00 %] – Boil 15.0 min Hop 5 3.0 IBUs
    1.00 oz Goldings, East Kent [5.00 %] – Boil 0.0 min Hop 6 0.0 IBUs
    1.00 oz Saaz [4.00 %] – Boil 0.0 min Hop 7 0.0 IBUs
  • I ended up with an OG of 1.067 and initially fermented at 69F with a stepped up starter of WLP565.  hopefully the saison yeast will stall in about week (as this strain is prone to do), at which time I will add a vial of WLP650 (as well as an oak cube or two).  I also mashed at 155F to slow down the sacc and help give the brett a foothold.  the relatively high mash temp (and use of unmalted spelt) should counteract any thinness caused by the serious attenuation of my yeast blend.
  • during the main mash, I performed a cereal mash on the unmalted spelt addition, following my earlier unmalted wheat mash method.  to avoid a stuck mash, I added copious amounts of rice hulls to the cereal mash before adding it to the main mash tun (it worked like a charm).  the spelt should add some depth and mouthfeel to the finished product, as well as some complex fermentables for the extended fermentation.
  • after six months in the fermentor I’m planning on dry-hopping this batch with 2 oz. of EKG and 1 oz. of saaz for a week before bottling/kegging.  then it will be time to formulate its dark house counterpart!

boiling the spelt               adding the rice hulls

the cereal mash               sparging

 

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