Sunday, August 16, 2015

Smith Hop Fresh Hop Saison/Iron Brewer Brewday

While I will most likely not get around to brewing as many fresh hop beers as usual this year, I cannot stand by the wayside and watch the free Smith hops from next door go to waste, especially since I have such a long and storied history with them, and they are so so delicious. To complicate my brewing matters, I am also using this opportunity to make a split batch of beer and grow up some yeast to suitable pitch sizes. One is Wyeast 3276, their American Farmhouse, which is a pleasant, spicy, and slightly fruity saison yeast. The other is the Iron Brewer yeast created/blended by Brett Smith for the DRAFT club Iron Brewer brewing challenge that so ignominiously replaced the Rockit Cup. Whatever, haters. The Rockit Cup ain’t afraid of your Iron Brewer malarkey.

215. Saison/Iron Brewer Fresh Hop
2 ¼ lbs. MFB Vienna
2 lbs. MFB Pale
2 lbs. Best Malz Wheat
1 ¼ lbs. Best Malz Pilsen

Mash @ 151° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 1 ¾ gallons @ 1.062
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.022

Collected 6 gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
FWH: 4 oz. fresh hops

w/20 to go: 4 oz. fresh hops

w/10 to go: 4 oz. fresh hops

w/0 to go: 4 oz. fresh hops

Let stand for 20 minutes, chilled, split into two three gallon carboys, and pitched Wyeast 3276 in one (215a.) and Iron Brewer yeast in the other (215b.)

215a. Fresh Hop Saison
Brewed: 8/16/2015
Secondary: 8/30/2015 @ 1.002
Bottle: 9/19/2015 w/ 1.2 oz. table sugar

OG: 1.036
FG: 1.002

215b. Fresh Hop Iron Brewer
Brewed: 8/16/2015
Secondary: 9/19/2015 @ 1.000
Bottle: 9/20/2015 w/ 1.2 oz. table sugar

OG: 1.036
FG: 1.000

Tasting Notes: 

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