|A full 20 gallon pot during the boil
For the blending I chose my usual target for the blend of saison yeasts I normally use (~80% 3724, ~20% 3711), a blend more heavy on the 3711 (60% 3724, 40% 3711) and a blend incorporating a third yeast (60% 3724, 20% 3711, 20% Yeast Bay Wallonian Farmhouse). Usually my saisons come out with a blend somewhere between the first two based on convenience, so the goal there was to determine how much that blend ratio really matters. With the third option I wanted to see if I could improve the blend by adding a third yeast. And I was happy with Wallonian Farmhouse and had some around from my barrel aged saison (which just came out of the barrel and is tasting pretty good), so that became the third yeast to put into the blend. Keep in mind that those percentages were targets, and while I was roughly close to that (I recorded what I actually did), the exact numbers are a bit different. It might be worthwhile putting up how I did that blend as a more advanced follow up to my intro to yeast blending. So I'll save a detailed work up of the blend ratio for there.
|The Saccharomyces strains for this batch
Batch Size (vol in primary): 16 Gallons
IBU: ~21 (Tinseth)
36.1% Doehnel Pale Munich (6-7L)
35.8% Doehnel Light Pils (1.5L)
13.5% Wheat Malt
8.5% Weyermann Acidulated Malt
Adding the caravienne was a change from the first recipe, and we'll see if I like the addition or not. Generally I avoid that sort of malt in pale saisons. However given the especially low gravity of this one I thought maybe it would help boost the malt perception (even though the first batch did come out with a pretty good malt character).
84g Hallertau Mittelfrueh pellets, 4.5% aa
77g Tettnang Pellets, 4.3% aa
20g Slovenian Bobek pellets, 5.09% aa
Wyeast 3724 Belgian Saison
Wyeast 3711 French Saison
Yeast Bay Wallonian Farmhouse
And in the 4th carboy:
Yeast Bay Lochristi Brett blend
Wyeast 5223 Lactobacillus brevis
CaSO4 and CaCl2: +95 ppm Ca2+, +113 ppm SO42-, +71 ppm Cl-
Victoria's water has very low levels of dissolved ions so these addition levels are basically the final concentration.
1 Tab Whirlfloc
1 tsp Wyeast yeast nutrients
|4 carboys fermenting (uncovered for the picture only)
90 minute boil. I topped up with water as necessary to hit my targets. I didn't want to over-sparge so I expected I would need to top up a fair bit. I used hop bags for this brew as I was using a new larger boil kettle and I didn't have a good way to keep hops out of my fermentation otherwise.
1st wort hops: 12g Tettnang and 19g Hallertau
25 minutes left in boil: 20g Slovenian Bobek
20 minute steep after flame out: 65g Tettnang and 65g Hallertau
Pitch at 60-70 F (20-21.1 C) and let it rise/warm it up to 78-80 F (25.6-26.7 C) over the first 3 days or so.
3-Aug-14 Brew Day
13-Aug-14 Turned my aquarium heaters off in the fermentation baths and let the beer temp drop to room temp over the next day and a half or so.
7-Sept-14 Bottled. I went away for two and a half weeks at the end of August/beginning of September so I wasn't able to bottle any sooner. But spending that much time in the primary fermenter was not a problem.
Here are the tasting notes from this batch.
|The three 'clean' blends (+1 other batch) bottled