Batch #51 - Saison de Soufflé Fleur

Saison de Soufflé Fleur

Brewed - May 5, 2012

Style - Saison

Ingredients:

• 27.0 lbs. Pilsner
• 5.0 lbs. Red Wheat
• 2.0 lbs. Munich Light
• 1.0 lbs. White Wheat

• Perle - 3.0 oz. (60)
• Saaz - 2.0 oz. (30)
• Dandelion Tea - 32.0 fluid oz. (1.1 oz. dry dandelion leaf tea)

• Wyeast #3711 French Saison (1200 ml starter / 3 packs)

OG –1.068
Primary – 13 days
Secondary - ?? days

Kegged - ??


FG - 1.005 
Attenuation - 92.7%
ABV - 8.2%


Notes:

• Collaboration brew with fellow homebrewing aficionado Bob Zormeir
• After trying Fantome Pissenlit years ago, I have long wanted to try to brew a dandelion saison; with NHC coming up, this was one the beers I wanted to finally get brewed 
• In this case, we brewed the beer together and each are trying a different method with the dandelions
• On the fly, we scaled up a recipe that Bob has worked up; I had never brewed a 15-gal batch on this system, so it was a learning process
• I didn't estimate the pre-boil runoff correctly and we ended up with 13.5 gallons and overshot the targeted OG
• Bob took ~ 5 gallons home with him and when fermentation slows, he will be adding a tea he made with fresh dandelion flowers and a different saison yeast (Wyeast #3724 Belgain Saison I think)
• I made up some strong dandelion tea an dumped ~ 32.0 liquid ounces into the fermenter before the transfer; ~ 5 gallons were transfer on top and I will be adding more tea depending on flavor, strength, etc.
• The remaining ~ 3.5 gallons will be fermented as is with no dandelions and hopefully will turn out to be a tasting wheat saison 
• We both plan on serving our saisons at the NHC Club Night and it will be interesting to taste the different results 
• Mash at 152° and 90 min boil
• Start the ferment ~ 72° 

Updates:

• Wyeast #3711 is a workhouse and this was down to 1.005 in 13 days
• On May 18th, I added ~ 40 oz. of dandelion tea to 4.5 gals of saison in one keg; I have ~ 3.5 gals in the other and will either leave as is as a base or will use some to blend into the dandelion keg depending on how it tastes in a few weeks 

Batch #44 - The White Room

The White Room

 
Brewed - January 28, 2012

Style - Belgian Witbier

Ingredients:

• 10.0 lbs. Weyermann Pilsner
• 10.0 lbs. White Wheat
• 1.0 lbs. Flaked Wheat
  

• 2.00 oz. Hallertauer (60)
• 0.75 oz. Hallertauer (5)
• 1.5 oz. Coriander (5)
• 1.0 oz. Dried Orange Peel (5)
• 1.15 oz. Dried Bitter Grapefruit Peel (5)
• 0.6 oz. Grains of Paradise (5)
• 0.25 oz. Lavender (5)

• Wyeast #3942 Belgian Wheat (2 packs / 750 ml starter)
• Wyeast #3944 Belgian Witbier (1 packs / 750 ml starter)

OG – 1.054
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.009 (estimated)
Attenuation - 83% (estimated)
ABV - 5.9% (estimated)


Notes:

• This is a new batch of Lavender Wit and a slight variation from the White Rabbit, which I thought turned out great and was well received by others; I not only wanted a new batch to drink but to enter in some upcoming competitions
• Mixed the two Belgian Wit yeast together
• Mash 154° for 60 minutes
• Sparge at ~ 175°

Batch No. 35 - The White Rabbit

The White Rabbit

Brewed - July 9, 2011

Style - Belgian Witbier

Ingredients:

• 10.0 lbs. Weyermann Pilsner
• 10.0 lbs. White Wheat
  
• 1.0 lbs. Flaked Wheat
  

• 2.00 oz. Hallertauer (60)
  
• 0.75 oz. Hallertauer (5)
• 1.5 oz. Coriander (5)
• 1.0 oz. Dried Orange Peel (5)
• 1.0 oz. Dried Bitter Grapefruit Peel (5)
• 0.5 oz. Grains of Paradise (5)
• 0.2 oz. Lavender (5)
  

• Wyeast #3944 Belgian Witbier (3 packs / 1500 ml starter)

OG – 1.048
Primary – 14 days
Secondary - 9 days

Kegged - August 1, 2011


FG - 1.008
Attenuation - 83%
ABV - 5.24%


Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 175°

Batch No. 18 - Saison de Deux Médecine

Saison de Deux Médecine

Brewed - July 26, 2009

Style - Saison
Source - Saison du Mont variation / Northern Brewer

Ingredients:

• 6.0 lbs. Pilsner LME
• 2.0 lbs. Vienna Malt (partial mash)
• 1.0 lbs. Flaked Oats (partial mash)
• 1.0 oz. Hallertauer (60)
• 1.0 oz. Hallertauer (15)
• 1.0 oz. Hallertauer (0)
• 1.0 lbs. Rainier Fireweed Honey (0)
• 4.0 oz. Dried Yarrow (0)
• 1.0 oz. Fresh Yarrow (0)
  
• 1.0 oz. Valencia Zest (0)
  
• 1.0 tbsp. Powdered Ginger (0)
• Wyeast #3522 Belgian Ardennes
• 750 ml starter w/ 1/2 cup DME

OG - 1.056
Primary - 7 days
Secondary - 28 days

Bottled - August 30, 2009

FG - 1.014
Attenuation - 75.0%
ABV - 5.5%

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2.5 gallons spiked with Brettanomyces Claussenii

Date - September 27, 2009
Secondary - 245 days

Bottled - May 19, 2010

FG - 1.006
Attenuation - 89.3%
ABV - 6.55%

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Notes:

• first time doing a partial-mash, which was a little tricky b/c I don't have a good strainer, second large pot or effective ways to maintain specific temperatures; it was good to finally try and with a few small improvements , should be an effective change in my brewing process and helping bring more flavor and body to my brews
  
• Yarrow is a white flowering plant that is found in Eastern Washington and many other areas; it is edible and is used in several herbal remedies
  
• some of the yarrow used was picked while backpacking in the Two Medicine area of Glacier National Park
  
• first time using a bunch of spices as well and i was nervous about quantities, esp. adding too much ginger and yarrow
• a small scale would be a good item to pick up so I can better measure the weights of the spices
  
• a hectic brewing day, including smashing my hydrometer and rushing to my buddy's place in the middle of the boil to borrow one...fun, fun
  
• fermentation not quite as vigorous as the first saison, but still going well - wort ended up being quite muddy brown and the krausen was dark green from the yarrow
  

My one shot during the mini-sparge



After yarrow was added