I was a bit disappointed in my last saison experiment (in December, no associated blog entry). I believe the carafa II that I used threw some "nutty" notes into the beer, and it turned out an ugly brown. Not what I was going for. (The brett C portion tastes promising though.)
Recent failure in mind, I thought I'd brew up a replacement batch that was more in line with successful past batches. I wanted to make it peppery, but with a soft mouthfeel (I'm targeting something similar to one of my favorite saisons, Logsdon's Seizoen Bretta). For the pepper and mouthfeel I used 15% each of wheat and rye in the grainbill.
I also wanted to try blending a few strains of yeast for primary. I grew starters for WY 3711, Lallemand's Belle Saison, and Bootleg Bio's Funky Saison (I used the BBio on a saison I brewed back in August). I blended the dregs together in a growler and let them settle, then pitched about 150 mls of the slurry into the oxigenated wort. I plan to rack this onto brett cultivated from a bottle of Logsdon's Seizon Bretta (which is a unique strain, according to Dave Logsdon), provided I can get some growth. Right now the dregs are sitting still under ~25 mls of wort.
Here's the recipe and notes. I'll add more as this brew progresses.
Sweaty Bretty Rye Saison
Type: All Grain Date: 04 Feb 2014
Batch Size (fermenter): 5.50 gal Brewer: Aaron
Boil Size: 7.70 gal Asst Brewer: Steve
Boil Time: 90 min Equipment: Wittbrew 5000 (5 Gal/37.8 L) - All Grain
End of Boil Volume 6.50 gal Brewhouse Efficiency: 67.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 76.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
1 lbs Rice Hulls (0.0 SRM) 7.7 %
7 lbs Pilsner (Best Malz) (2.0 SRM) 53.8 %
2 lbs Rye Malt (4.7 SRM) 15.4 %
2 lbs Wheat Malt, Bel (2.0 SRM) 15.4 %
8.0 oz Acidulated (Weyermann) 3.8 % (added at end of mash)
8.0 oz Aromatic Malt (26.0 SRM) 3.8 %
0.45 oz Nugget [12.80 %] - Boil 30.0 min 14.4 IBUs
1.00 oz Sterling [7.40 %] - Boil 10.0 min 8.7 IBUs
1.00 oz Sterling [7.40 %] - Boil 5.0 min 4.8 IBUs
1.00 oz Sterling [7.40 %] - Whirlpool 0.0 min 0.0 IBUs
Belle Saison (Lallemand #Belle Saison)
French Saison (Wyeast Labs #3711)
Funky Saison (Bootleg Biology #)
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.002 SG Measured Final Gravity: 1.0-- SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 27.9 IBUs Calories: 187.2 kcal/12oz
Est Color: 5.4 SRM
Mash In Add 23.50 qt of water at 154.6 F 147.0 F 75 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 4.38gal) of 168.0 F water
Modified recipe from 3/2/2013. Dropped OG a bit. Added Rye. Removed vienna. Changed hops.
- Tried to blend Bootleg Bio's Funky Saison with Belle Saison with Wyeast 3711.
-->3711 MFG date of June 2013. --> 1L starter.
frozen Funky Saison --> 200 ml starter --> 1.5 L starter.
Belle Saison slurry --> 2L starter.
Dropped all three, blended for ~175 ml pitch.
3:40 - Nailed mash temp @ 147º
3:50 - pH of ~5.2 as read on colorpHast. Wanted 5.4, with the .3 correction its about right. (I really need to get a meter...)
3:55 - Changed music from Jason Isbell to Charles Bradley station to instill more funk and soul into beer.
4:42 - Added aciduated malt. Begin raising temp for mashout.
5:20 - First runnings: 1.073 (17.8º P), 3.5 gallons.
5:35 - Added sparge salts to kettle. (Acid was added to sparge water)
5:45 - Preboil: 1.048 (12 ºP), 7.7 gallons (efficiency high b/c of running rye+wheat through mill 3x?)
5:50 - Boil
7:10 - Flameout (Boiled hard for 80 mins -- time restraint)
Ended up with ~5.1 gallons of 1.056 wort. Topped up with .4 gallons of water.
2/6 - Aerated wort and pitched ~150-200 mls of blended slurry (3711, Belle Saison, BBio Funky Saison). Temp at 72.5ºF.