Hi There Everyone,
Got some more barrels coming, and I plan to fill them in about two months.
Still it would be good to get the beers underway and nice and clear in the secondary before adding them to the barrel with the fresh wort.
So here is the recipe:
Saison
Target abv: 6
Mash Temp: 68 c - looking for 76.5% fermentables
Grain Bill:
Marris Otter 30%
Pilsner 45%
Wheat Malt 25%
Target IBU: 11 (it would be nice if ye could find some old low alpha hops)
Yeast: any liquid Saison yeast, a mixture should add more complexity.
Water:
Target Alkalinity 25-35mg/l
Target Sulphate 107mg/l
Target Chloride 20 mg/l
Target Calcium 52mg/l
with a 25 litre brew I added 3.2ml CRS to get to the 35, but that in turn gave me 7mg/l sulphate, knocking that target down to 100, and gave me 5mg/l chloride, bumping mine up to 25, so no addition there.
I would prefer if nobody used any epsom salts.
That's pretty much it, Put your name down and say how much you'd like to make, we need 225 litres...
Fionn - 88 Litres
Thanks for your time.
Fionn,
If you have no MO malt can you use pale ale? Also were saisons barrel aged in the past? Would be interested in taking part to see how this would turn out.
pale would be fine
Saison is a kinda wide term that catches a lot of different beers styles, Markowski's book on farmhouse ales is a good read on the subject. But yea, there would have been use of barrels for aging saisons back in the day. And it's a very common base for building up a sour beer.
Shit, I forgot to mention that this would be a sour saison! I'll change the title of the post...
Did the barrels hold sour beer before?
Count me in for 20litres at least
Cool Ado,
There was red wine in the barrels, amarone. But with the treatment that pretty much all disappears. The idea is to sour the barrels and start them on their way.
+20 litres here
Quote from: fyodor on February 01, 2016, 06:58:59 PM
pale would be fine
Saison is a kinda wide term that catches a lot of different beers styles, Markowski's book on farmhouse ales is a good read on the subject. But yea, there would have been use of barrels for aging saisons back in the day. And it's a very common base for building up a sour beer.
Sound out, count me in for 22L.
I've not taken part in one of these before. Can you let me know the procedure?
Cool, when it's ready to go everybody drops over to Russell Street, beside Croke park, where the barrels are kept in a basement room. You put in clean beer and about a year later you take back whatever quantity you put in, soured by the bugs in my portion.
I'd love to get in on this if it's cool with ye seeing as I'm not a Dublin club member.
I'll be up for the nationals on the the of march. When do you expect to get the barrel filled?
May Aswell put some order to this.... O0
Target 225ltrs
Fionn - 88ltrs
Adrian - 20ltrs
Phoenix - 20ltrs
cruiscinlan - 22ltrs
Frequent Sequence -
GlasBrewInc - 25ltrs (Can increase amount if needed)
Current Total
175ltrs
Should have said. I'll be hauling a keg so 20L. :)
May Aswell put some order to this.... O0
Target 225ltrs
Fionn - 88ltrs
Adrian - 20ltrs
Phoenix - 20ltrs
cruiscinlan - 22ltrs
Frequent Sequence - 20ltrs
GlasBrewInc - 25ltrs (Can increase amount if needed)
Current Total
195ltrs
Thanks Dean for sorting that out,
So I'm looking at getting the barrels delivered in about four weeks, they'll need a weeks treatment at least, but either way, waiting a bit longer so that my sour portions of the saison take on more sour character will only be better for the project. Ideally we will fill in 6 - 8 weeks from now.
As regards quantity we're just missing 9 litres:
Target 225ltrs
Fionn - 109ltrs (69 sour/40 fresh wort brewed the morning of filling)
Adrian - 20ltrs
Phoenix - 20ltrs
cruiscinlan - 22ltrs
Frequent Sequence - 20ltrs
GlasBrewInc - 25ltrs
Target 225ltrs
Fionn - 109ltrs (69 sour/40 fresh wort brewed the morning of filling)
Adrian - 20ltrs
Phoenix - 20ltrs
cruiscinlan - 31ltrs
Frequent Sequence - 20ltrs
GlasBrewInc - 25ltrs
I've added 9L to mine to bring us up to the total. Fionn do you have a large source of brett or other sour culture is it?
cool,
I'm building up a few different brett strains in one culture, pedio and lacto in another, and a mix with saison, brett, lacto and loverbeer dregs in another.
Damn fine police work there gents
Quote from: fyodor on February 03, 2016, 11:07:41 AM
cool,
I'm building up a few different brett strains in one culture, pedio and lacto in another, and a mix with saison, brett, lacto and loverbeer dregs in another.
Wow!! Any chance I could nab/trade some brett off you at some point? I'm going to get some Maris Otter from HBC as well as I've to put in an order (think its only fair considering you're hosting/providing the barrel etc.).
Hey Cruiscinlan,
Sorry about the very late reply.
I only need clean Saison from you guys, so no need to worry about the brett.
thanks,
f
Hey all,
So the barrel has landed and I just made the last of the 70 litres of sour saison with bugs and brett and all. So... the fill date i'm thinking of is the 20th of March. I hope that suits everyone, if not we can organise dropping the brews off beforehand.
The plan would be that on that sunday morning I would drum up another 40 litres of fresh unyeasted wort to add to the barrel later that day, so we'd be talking about filling sometime around 4 in the afternoon. The barrel will be in the basement of the Behan Square apartment complex on Russel street, same street as the main entrance to Croke Park.
Please let me know if this suits.
all the best,
fionn
Good stuff fyodor! :) I did my batch yesterday too. Hit all my numbers. my water may be a bit high in calcium but only by 20ppm.
I'm excited by the yeast/bug blend that will be in the barrel. I used WLP590 French Saison. I haven't used it before but it has excellent reviews.
Which strains did the rest of ye use? I'd like to get a list and we can work out the percentages from there.
Cheers. Seán.
Hey Sean,
That's great, I used french saison yeast from White Labs, Belgian saison yeast from White labs, four different brett strains, pedio and lacto, all from white labs, and loverbber dregs, and crooked stave dregs.
Quote from: Frequent Sequence on March 04, 2016, 02:34:32 PM
Which strains did the rest of ye use? I'd like to get a list and we can work out the percentages from there.
I've used WLP566 in my own.
Are we still on track for Sunday the 20th? I will need a bit of advanced notice as I'm coming up from the sticks.
Cheers lads
still all good for the 20th
I'll be late as only leaving dingle that afternoon will give you a shout once back
Are any of you lads driving to the barrel filling? Just wondering if anyone is if I could get a lift from you with my two drums/kegs of saison?
I'm close by as I'm on Claude Road, off Whitworth Rd. If anyone can give me a lift let me know if not I'll organise something else.
Hi Cruiscinlan,
I'll be driving, but unsure of the time and will most likely be late evening/ night.
It would be good to fill the barrel in one go, so we could just push back the general time to around 6 or 7? Would that suit everyone?
I agree. Filing in one is the way to go. Six sounds good to me.
I should be okay for six I'll keep you posted
we all good for emptying the barrel saturday?
Should be ok. Can you let us know what time you're planning on?
early afternoon saturday?
Or would Sunday suit better?
Early Saturday for me, but let's see the general consensus
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Sunday afternoon