Friday, September 5, 2014

Saison/Gueuze Brewday

Today’s brewing was intended to put some of the yeast that is laying around to work; the saison was to grow up the yeast to use in subsequent experiments, and the ECY was to continue building up the gueuze varieties available for blending. Plus, when I roll this beer off the yeast in about a year, it will be ready for a five gallon batch. For those of you wondering how the picture relates: it doesn’t. But it is still awesome. 

181. Saison/Gueuze
8 lbs. Best Malz Pilsen
2 lbs. Breiss White Wheat
½ lb. rolled oats

Mash @ 150° F for 90 minutes w/ 3 ½ gallons RO water & 5 g. gypsum + 3 g. CaCl; collected 2 gallons @ 1.076
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ gallons @ 1.028

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (90 minutes) & added:
w/60 to go: 1 ¼ oz. Comet leaf 10.9% AA

w/15 to go: 8 oz. table sugar

w/10 to go: 1 oz. Styrian Golding pellet 2% AA
3 g. Wyeast yeast nutrient

w/5 to go: 1 oz. Styrian Golding pellet 2% AA

Chilled, split into two 3 gallon carboys & pitched

181a. White Labs 585 Belgian Saison III
Brewed: 9/5/2014
Secondary: 11/26/2014 @ 1.002; topped off w/186a. & .65 oz. dried lemongrass
Bottled: 1/6/2015 w/ 1.75 oz. table sugar

OG: 1.054
FG: 1.002

181b. ECY01 Bug Farm
Brewed: 9/5/2014
Secondary: 1/14/2016 @ .98; topped off w/ 203. One Last Lambic Hurrah

OG: 1.054

Tasting Notes (5/1/2014): Lemongrass Saison pours a hazy but bright straw yellow; there is a white rocky head that has decent retention and leaves some lacing behind on the glass. In the nose, there is clove along with lower levels of pepper, lemongrass, slight amounts of bubblegum and some lingering banana cream pie; then first two months this was in the bottle, the banana cream pie was the dominant aroma, but it has mellowed out at this point. There are also hints of wheat malt underneath everything else, but not much else in the way of grain aromatics. The Pils and wheat do come through in the flavor—as does the oatmeal—there is a soft, doughy malt character that balances well with the bright carbonation, and some creaminess that seems to be a mix of yeast/glycerol and oatmeal. The lemongrass comes through clearest in the final third of the beer; the front is pepper/clove and banana along with the soft malt that runs into the middle; the carbonation bite in the final third cleans the palate and leaves lemongrass and citronella lingering pleasantly. This is a much better beer than it was three months ago; the flavors are better balanced, and the profile as a whole is cleaner with more nuance. This means I need to definitely push the botanical action with my run of summer saisons!  

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