Greetings reader. My mother-in-law has been visiting for the last week, meaning the three batches I had planned to have fermenting before I go on a week long holiday in Barcelona is now but one. I tackled the one recipe that would require the least attention and that I could feel could be left alone while I eat my weight in ham. I have repeated the recipe I have used in my planned blackberry saison, substituting the difficult Wyeast 3724 for The Yeast Bay’s Wallonian Farmhouse.
I made a 1.5 litre starter which I then split 1/3 – 2/3rds, the smaller portion going into version 1 of the beer which has been stuck at 1.020 for over a week and a half. The remaining litre will go into this new batch.
Saison v1.1 – Link to beersmith recipe
Target OG 1.056
- 50% Belgian Pils
- 25% Malted Wheat
- 25% Malted Rye
- FWH 15 IBUs Magnum
- Hops stand for 20 minutes with 7.3 IBU Hellartau Blanc and 10 IBU Nelson Sauvin
- The Yeast Bay Wallonian Farmhouse
I solved my heat-shedding cooler with a ridiculously thick comforter that is literally too hot to sleep with, even in a nordic winter.
I also broke from BIAB tradition by withholding two litres of liquor from the infusion and adding it at 60 minutes, boiling to get a rise of 6 degrees F for an additional 15 minutes. I think this is going to be standard practice for me, as my efficiency jumped by almost 8% today. I also set the gap on my mill to .762 mm using feeler gauges my mother-in-law generously ferried across the Atlantic for me. That’s .002mm wider a gap then when I used my credit card.
Gravity going into the fermenter is 1.061, a little too high for an authentic Saison maybe, but not uncommon for Fantome, where I suspect this yeast comes from.
When I get back from vacation I will let this beer go for another 4 days and then compare it to the other saison now bubbling happily away with the new yeast. One will be dryhopped, the other will go onto fruit.