Hi all
It been a bit since I brew a Saison, but I also wanted to do something a bit different this time. This recipe is a cross between a Saison de Val and a Orval clone. The grist is orvals along with the sugar and hopping and yeast is a Saison blend.
but there is a little twist, the WLP670 is a blend of a farmhouse yeast and Brettanomyces from pizza port brewing.
So I am hoping it it hit some where between a Saison and Orval. I am also going to give this a good secondary in a corny keg to help develop the Brett characteristics. The addition of Cara-Pils is also to provide food for the Brett to develop flavour over time.
Batch Size (L): 22.00
Total Grain (kg): 4.91
Anticipated OG: 1.060
Anticipated SRM: 7.2
Anticipated IBU: 35.1
Grain/Extract/Sugar
% Amount Name
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67.2 3.30 kg. Pale Malt
11.2 0.55 kg. Demerara Sugar (last 15 minutes of the boil)
11.2 0.55 kg. Wheat Malt
5.2 0.26 kg. Cara-Pils Dextrine Malt
5.2 0.26 kg. Crystal 55L
Hops
Amount Name Boil Time
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40.00 g. Styrian Goldings 60 min.
33.00 g. Styrian Goldings 10 min.
Yeast
American Farmhouse WLP670 (blend of farmhouse and Brett yeast)
Transferred this to a keg for a warm secondary to let the Brett developed. the gravity was 1.010 so there are still a few fermentables for the Brett to work on. I also added 50g of sugar to dive the Brett a bi of a hand.
I also have two bottles to check how the Brett is developing