My friend Zach turned me on to East Coast Yeast for mixed fermentation so I have been trolling on-line sources for a bit and suddenly Dirty Dozen came up so I bought a vial. Zach recommended it in secondary saying that it is pretty clean in primary but nicely expressive in secondary. I then noticed they started selling The Yeast Bay Wallonian Farmhouse 4020 at my local homebrew shop so I figured I brew a Saison that is brett secondary friendly (high adjunct, mashed high to leave brett something to munch on). I decided to brew a batch big enough to pull off 3 gallons and do dirty dozen in secondary and bottle rest as a regular saison so I can see how Wallonian Farmhouse is on its own.
Recipe Info
Recipe: saison mixed ferment 3v 1
Style: Saison 25B BJCP 2015
Date: 12-26-2016
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.054 |
1.048 |
1.065 |
|
FG |
1.011 |
1.002 |
1.008 |
|
Color |
4.0 |
5.0 |
22.0 |
|
ABV |
5.6 |
3.5 |
9.5 |
|
IBU |
27.0 |
20.0 |
35.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 156.0 F
Boil Info
Kettle Gravity: 1.046
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 10.76 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 9.13 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
11.000 Lb |
59.0 % |
Pilsen (BestMälz) |
78.3 |
1.5 |
|
5.500 Lb |
30.0 % |
Wheat, White (Cargill) |
82.0 |
2.9 |
|
2.000 Lb |
11.0 % |
Flaked Oats (Briess) |
70.0 |
2.5 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
2.0 Oz |
Styrian Golding (Savinja Golding) |
5.2 |
60 mins |
Boil |
23.0 |
|
1.0 Oz |
Styrian Golding (Savinja Golding) |
5.2 |
10 mins |
Boil |
4.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Wallonian Farmhouse Yeast Bay 4020 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.53
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
|
Mash |
93 |
3 |
21 |
93 |
119 |
46 |
|
Sparge |
7 |
3 |
21 |
11 |
24 |
46 |
|
Final |
83 |
4 |
29 |
85 |
113 |
63 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 7.781 G
Percent RO / Distlled: 0 %
Water Used: 7.781 G
Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 5.0 g
Lactic Acid: 6.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.636 G
Percent RO / Distlled: 0 %
Water Used: 4.636 G
Sparge Water Adjustments
Notes
Cool to 65 and pitch saison yeast and put in bathtub and let it free rise . When done move 3 gallons to long term storage with Brett blend and bottle the rest.
Notes:
2/6/17 1L starter w/ 100g DME and The Yeast Bay Wallonia Farmhouse Blend
2/8/17 normal 3V brewday. pitched whole starter and put it in the tub.
2/10/17 strong steady bubbling 1/2″ kreusen
2/11/17 steady bubbling
2/12/17 ~8 sec between bubbles
2/14/17 ~20 sec
2/16/17 ~35sec
2/18/17 ~45 sec still hazy w/ yeast
2/19/17 ”
2/20/17 ”
2/26 no bubbling
3/2/17 racked to keg & 3 gallon carboy w/ ECY dirty dozen. FG 1.004. interesting orange ester. pretty phenolic -> pepper and a little green pepper. a little sulfur. put keg in lagering fridge at 35F
3/7/17 racked keg to bottling bucket. 2.75 gallons. pretty hazy. targetting 3.5 volumes. cooled to 34 but racked ferment @ 75F. so used 68F since that worked w/ fruited BW. fingers crossed. so 110g of table sugar. 22 bottles.
comments on plain saison -> it turned out pretty good but has the issues I would expect. even though it is so high adjunt and a high mash temp, even finishing at 1.004 it still seems heavier then i would want for a saison. also, i like this saison strain but it does not have a traditional (ie dupont) profile so it hasn’t done well in competition. i entered it four times and it finished 1st once but not placing the other 3 times. it is pretty ester forward and it has a phenolic character but not the same as dupont. hard to describe the difference but it is noticeable. not bad. i quite enjoy it but i think most judges are looking for saison dupont and it has a different profile. for carb, the amounts i used worked out really nicely. the carb level was high and what i would expect from a saison but not an issue in regular bottles.
9/28/17 bottle the brett’d half. very brett forward. its amazing what the ECY dirty dozen did with 1.004 beer. lots of horse blanket and leather and no real “off” flavors. DRY!!!! FG 0.996. Wow. 2.8 gallons and targetting 3.0 vol so 93 grams of sugar add along with about 1/3 a packet of rehydrated EC-1118 champagne yeast.