Saison du Bruegel

So, fancy yeasts are hard to get up here, beyond some wyeast...so when I saw that Bootleg Biology had homebrew pitches up for sale, I jumped on it; purchasing the Saison Parfait (clean), Funk Weapon 3 (a fruity and mildly funky brett), and their Sour Solara Fall 2016 (full on mixed culture).  This recipe came about by my wanting to quickly use the Saison yeast with a rustic, multi-grain saison.

The Bootleg biology page states that it is "likely" that the peasants in Brughal's paintings were drinking a saison (sorry guys...but I want to see some research on that)--hence the name.  While the majority of the malt (65%) is Belgian pale, backed with a decent amount of wheat (15%).  Inspired by Trippel Karmleit I decided to put in a variety of flaked grains as well (plus unmalted wheat).  While originally I was just going to add 1.5 lb of flaked oats, I ended up splitting it in thirds with oat, barley (for head retention), and rye (more head retention and spiciness).  If I could get the blasted stuff, I would have just used a large quantity of oat malt in the recipe, as Dutch beers from that period appear to have--kuit or koyt.  I added some Aromatic malt for some additional grainy/sourdough flavours, and a sprinkle of Carafa II just to darken it slightly; I would have rather just used some melanoiden malt instead, but we were out.

Because I want the yeast to shine (as balanced with maltiness), I chose to keep the hops simple and low--just a single addition of styrian goldings at first wort for bittering, and an aroma addition of fuggle.

So, on to the recipe:

Recipe: Saison du Brueghel (test for Saison Parfait yeast) Parti-gyle bill  TYPE: All Grain

Style: Saison

---RECIPE SPECIFICATIONS-----------------------------------------------

SRM: 10.3 SRM          SRM RANGE: 5.0-22.0 SRM

IBU: 29.5 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs

OG: 1.064 SG           OG RANGE: 1.048-1.065 SG

FG: 1.007 SG           FG RANGE: 1.002-1.008 SG

BU:GU: 0.490           Calories: 300.7 kcal/12oz      Est ABV: 10.3 %       

EE%: 70.00 %   Batch: 4.00 gal      Boil: 5.18 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt                   Name                                     Type          #        %/IBU        

0.80 tsp              Lactic Acid (Mash: Peptidase addition)   Water Agent   1        -            

Total Grain Weight: 13 lbs 1.0 oz     Total Hops: 2.35 oz oz.

---MASH/STEEP PROCESS------MASH PH:5.20 ------

>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<

Amt                   Name                                     Type          #        %/IBU        

8 lbs 8.0 oz          Pale Malt (2 Row) Bel (3.0 SRM)          Grain         2        65.1 %       

2 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         3        15.3 %       

8.0 oz                Aromatic Malt (26.0 SRM)                 Grain         4        3.8 %        

8.0 oz                Barley, Flaked (1.7 SRM)                 Grain         5        3.8 %        

8.0 oz                Oats, Flaked (1.0 SRM)                   Grain         6        3.8 %        

8.0 oz                Rye, Flaked (2.0 SRM)                    Grain         7        3.8 %        

8.0 oz                Wheat, Torrified (1.7 SRM)               Grain         8        3.8 %        

1.0 oz                Carafa II (412.0 SRM)                    Grain         9        0.5 %        

Name              Description                             Step Temperat Step Time    

Beta-glucanase    Add 15.35 qt of water at 125.6 F        113.0 F       15 min       

Peptidase         Add 3.07 qt of water at 162.7 F         120.0 F       10 min       

Proteinase        Add 7.71 qt of water at 178.1 F         135.0 F       15 min       

Sacc Low          Decoct 5.34 qt of mash and boil it      148.0 F       40 min       

Sacc Height        Decoct 3.96 qt of mash and boil it      156.0 F       25 min       

---SPARGE PROCESS---

Second-gyle with 3 gallons of 150 water for 30-45 minutes.

Amt                   Name                                     Type          #        %/IBU        

1.35 oz               Styrian Goldings [2.80 %] - First Wort 9 Hop           10       19.6 IBUs    

---BOIL PROCESS-----------------------------

Est Pre_Boil Gravity: 1.069 SG Est OG: 1.084 SG

Amt                   Name                                     Type          #        %/IBU        

1.00 oz               Fuggle [4.50 %] - Boil 18.0 min          Hop           11       10 IBUs     

Note that the grain amounts are made to produce /more/ wort than the recipe claims.  So if duplicating, use the percentages, not quantities.

Hit most of my mash temps, although was a little high on a couple of them--first gyle efficiency was terrible, though.

First wort was 1.054 at target quantity (5.25) and second was 1.035 at 2.75 gallons.

 12-7-16; OG 1.064.  Fermentation temperatures were a bit low for the first couple of days, then I managed to begin ramping it up to a mere 68...still 8-10 degrees lower than I would like, but I am still getting a lot of amazingly fruity esters from the airlock.

12-16-16; Finally boiled the second runnings, unhopped, for about 45 minutes--DMS isn't really a concern with second gyle.  OG 1.036, split into two gallons; one getting the Funk Weapon 3, and the other the Sour Solara.  Basically, I'm using the gallon batches to prop up and store the strains--eventually, I'll make full batches (and in the case of Funk weapon, just pull a touch for secondaries).

  
Eventually, I bottled on February 27th.   

 I was quite happy with the flavours, a fair amount of yeast driven flavour, saisonlike, but different.  Body is almost creamy, although dry.  It didn't finish as dry as anticipated, at 1.010, and I bottled for high volumes of Co2.


 

© John Frey, 2016. The Author of this work retains full copyright for this material.  The recipes and other contents therein may not be used for any commercial purposes.