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
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
181. Saison/Gueuze
Mash:
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
Bottled:
OG: 1.054
FG:
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!
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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