Dirty Gnome: Farmhouse Saison #2

Late last year I brewed a Belgian Farmhouse Saison with WLP568 yeast.  Culturing the bugs out of a Rayon Vert bottle from Green Flash Brewing Company, for a secondary fermentation.  This beer was my 1st true soured Brett beer.  Starting it a couple months before my Flanders Red Project with Danny over at Deeper Roots Brewing.  The fermentation was slow and painful taking over a year.  On a positive note, it gave me a deep appreciation of the work involved with fermenting a Brettanomyces beer.

This time around I wanted to switch out the Saaz Hops I used last time for Tettnanger and changing the German Pilsner to Belgian Pilsner.  I am also lowering the O.G. by about 0.005 Gravity Points. For some added complexity, I'm going to age this on spent tart cherries from Scarlett's Mead.



UPDATE

This was going to be a "relative" rebrew of the original Table Saison from last year, but some things changed.  The 1st was a stalled fermentation at 1.023, to correct this I added Brett-L into the beer before the planned 1.015 introductory gravity.  Secondly, After 3 weeks with no drop in gravity I added Champagne yeast.  Thinking I would just dump the beer and rebrew it at a later time (Honestly I wanted the carboy for another Flanders Red)  Leaving the beer alone for another couple months only to find the beer at 1.007 and very clear.  (a good indication that the beer is finished) Tonight I decided to transfer it into a carboy and carbonate it up. 

Dirty Gnome: Table Saison #2

Sour Saison

Type: All Grain	Date: 12/2/2012
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 75.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): TBA
Taste Notes: No "Tasting Notes" have been created for this recipe yet.
Ingredients
Ingredients Amt Name Type # %/IBU 8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 66.7 % 3 lbs Rye Malt (4.7 SRM) Grain 2 25.0 % 1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 8.3 % 1.00 oz Tettnanger [5.30 %] - Boil 60.0 min Hop 4 17.0 IBUs 1.00 oz Tettnanger [5.30 %] - Boil 10.0 min Hop 5 6.2 IBUs 1.0 pkg Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) [50.00 ml] Yeast 6 - 1.0 pkg Brett-L Yeast  [100.00 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.055 SG	Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.008 SG	Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.2 %	Actual Alcohol by Vol: 7 %
Bitterness: 23.2 IBUs	Calories: T198 kcal/12oz
Est Color: 4.6 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 12 lbs
Sparge Water: 4.74 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Saccharification Add 13.75 qt of water at 161.4 F 152.0 F 60 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 4.74 gal water at 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 5.03 oz	Carbonation Used: Bottle with Brett-L
Keg/Bottling Temperature: 70.0 F	Age for: 240.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 74.0 F
Fermentation / Notes
Primary Fermentation: 71 Degrees for 3 weeks. Secondary Fermentation: Placed in the sour closet for 5 months