Wassailing to Wallonia
I thought I was done brewing for the summer. I figured it was too hot, I was too busy, and I would be otherwise occupied. I planned to use the summer to read, research and prepare for the next round. Then one of my co-workers ordered a kit, and I was inspired by Phil Markowski's Farmhouse Ales.
So, I advanced the time table for my Christmas saison. I planned to brew it up in September but figured that I could take better advantage of the next six months to let it mature. I'll admit, finding out that Brassiere Dupont runs their fermentation for Vieille Provision (Saison Dupont) at 95 F. Many folks regard Saison Dupont as the finest saison. It's nice, but I'm partial to the wackiness from the nutjobs at Fantome
Anyway, I browsed through the book, and noted the common ingredients to concoct my own recipe. It's my first foray into completely designing a recipe. I must and Promash was quite helpful in calculating gravity and IBUs. I still worry that I may have over hopped, but we'll see. They were all low AAU hops.
One big difference with this brew, is that I used a 2 hour boil instead of a typical 60 minute excursions. Hopefully this adds some caramel notes and may help as a preservative.
Grains: 2 lb Belgian Pils, 0.5 lb Belgian Aromatic, 0.75 lb Munich Malt mashed in at 30 minute rest at 134, 45 minute rest at 147 and sparged between 170-175 F.
Liquid Extracts: 2.7 lb Briess CBW Bavarian Wheat Malt Extract, 3.3 LB Muntons Extra Light LME.
Hops: 1 oz Hallertau (60), 1 oz Styrian Goldings (5 AAU) (30), 0.5 oz Hallertau (30), 0.5 oz Hallertau (5), 0.5 oz Styrian Goldings (5 AAU) for 34 IBU
Yeast: While Labs #565 - (The Dupont Yeast)
Etc: 1 tsp Irish Moss (30 min), 1 oz powdered ginger (30)
The fermentation progresses quite vigorously, which was a bit of a surprise. I’ve heard that this yeast is rather slow. I'm not planning to rack to secondary until Sunday of next week. We'll see if this yeast agrees. Right now its at about 78, but I'm letting it go at its own pace. I hear that the ambient temp will push into the 90s today. Maybe I'll get some Dupont efficiency.
I'm already inoculating some oak chips with apple wine so see if I can impart some wild flavors.
So, I advanced the time table for my Christmas saison. I planned to brew it up in September but figured that I could take better advantage of the next six months to let it mature. I'll admit, finding out that Brassiere Dupont runs their fermentation for Vieille Provision (Saison Dupont) at 95 F. Many folks regard Saison Dupont as the finest saison. It's nice, but I'm partial to the wackiness from the nutjobs at Fantome
Anyway, I browsed through the book, and noted the common ingredients to concoct my own recipe. It's my first foray into completely designing a recipe. I must and Promash was quite helpful in calculating gravity and IBUs. I still worry that I may have over hopped, but we'll see. They were all low AAU hops.
One big difference with this brew, is that I used a 2 hour boil instead of a typical 60 minute excursions. Hopefully this adds some caramel notes and may help as a preservative.
Grains: 2 lb Belgian Pils, 0.5 lb Belgian Aromatic, 0.75 lb Munich Malt mashed in at 30 minute rest at 134, 45 minute rest at 147 and sparged between 170-175 F.
Liquid Extracts: 2.7 lb Briess CBW Bavarian Wheat Malt Extract, 3.3 LB Muntons Extra Light LME.
Hops: 1 oz Hallertau (60), 1 oz Styrian Goldings (5 AAU) (30), 0.5 oz Hallertau (30), 0.5 oz Hallertau (5), 0.5 oz Styrian Goldings (5 AAU) for 34 IBU
Yeast: While Labs #565 - (The Dupont Yeast)
Etc: 1 tsp Irish Moss (30 min), 1 oz powdered ginger (30)
The fermentation progresses quite vigorously, which was a bit of a surprise. I’ve heard that this yeast is rather slow. I'm not planning to rack to secondary until Sunday of next week. We'll see if this yeast agrees. Right now its at about 78, but I'm letting it go at its own pace. I hear that the ambient temp will push into the 90s today. Maybe I'll get some Dupont efficiency.
I'm already inoculating some oak chips with apple wine so see if I can impart some wild flavors.
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7:43 AM
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