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Saison de Val

Started by oblivious, November 14, 2012, 07:45:50 AM

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oblivious

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                         
------------------------------------------------------------
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
------------------------------------------------------------
40.00 g.     Styrian Goldings                    60 min.
33.00 g.     Styrian Goldings                    10 min.


Yeast

American Farmhouse WLP670 (blend of farmhouse and Brett yeast)

oblivious

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