This is the same base, basically, as Farmhouse Mild, with a different name, Saison Faible, as this time I'll be aiming for a character. The last few times batches of Farmhouse Mild have started with Wyeast 3725 and mixed-ferment saison dregs. Eventually, that also got some Crooked Stave dregs. I like the blend, as it's a bit more rustic and tart, but it's not what it was originally with just the saison dregs. So, I grew up the dregs from the a few other saisons, and used those for half of this batch. For the other half, I used a fresh "vial" of East Coast Yeast Saison Brasserie (ECY08).
For this one, I again kept things relatively similar, just changing up the yeast. This is again a 10-gallon batch.
The recipe for the full batch is as follows:
Batch Number: 77
Brew Date: January 20, 2014
Batch Size: 10 Gallon
OG: 1.045 (measured)
Fermentation Temperature: 67 F (saison dreg portion) / 80 F (ECY08)
ABV: 5.0% (est.)
Mash: Single infusion for 60 minutes at 154 F.
Boil: 60 minute
8lb French Pilsner
4lb White Wheat Malt
2lb Wheat, Flaked
1lb 8oz Munich Malt
12oz Acidulated Malt
8oz Oats, Flaked
8oz Rye, Flaked
Salts & Water
1.0g Calcium Chloride (all added directly to the kettle)
2.5g Gypsum (all added directly to the kettle)
5.0g Sodium Chloride (non-iodized) (all added directly to the kettle)
The adjustments were a bit different than the last batch, but should result in a fairly similar profile.
Resulting water profile (based on BrewCipher) is as follows:
Mash pH (est.): 5.49
Chloride / Sulfate Ratio: 1.48
1.0oz Calypso (16.0 AAU), leaf, at 60 minutes
2.0oz Calypso (16.0 AAU), leaf, at flameout
1.0oz Citra (12.9 AAU), leaf, at flameout
1.0oz Simcoe (12.4 AAU), leaf, at flameout
2 tsp. Wyeast Yeast Nutrient at 10 minutes
Saison dregs / Ambrosia Blend 003 (5 gallons)
East Coast Yeast Saison Brasserie (ECY08) (5 gallons)
01.20.2014: On January 5, 2014, I added 100mL of 1.020 wort to the dregs of some saison bottles and shook fairly regularly. On January 9, 2014 (10:00 am), I added 350mL of 1.020 wort to the mason jar and put it on a stir plate. Several days later, I added 1L of 1.020 wort to the starter, put in a 2L flask, and put on the stir plate. Finally, on January 19, 2014, I decanted and added 1.6 L of 1.040 wort to the starter and kept on the stir plate.
The East Coast Yeast was put together on December 3, 2013, and since those containers contain 300-400 billion cells, I didn't think a starter was absolutely required, but to be safe, I added the contents to 750mL of 1.040 wort in a 1L mason jar to get things going about 24 hours before pitching.
Each initially got 30 seconds of oxygen after pitching. The saison dreg portion is out at room temperature in the basement somewhat near the boiler, and should sit around 67 F. The ECY08 is pitched around 68 F and is sitting in a plastic bin with an aquarium heater. Both have bucket lids on loosely.
01.22.2014: Krausen has fallen on ECY08 at 36 hours. Was at 80 at 24 hours after turning heater to 74 at 12 hours. Saison dreg krausen strong at 24 and still going at 36 hours. A bit worried that the ECY08 shot up too quickly; need to add a separate temperature controller to the aquarium heater.
01.23.2014: At 72 hours, most of the saison dreg krausen had fallen as well, so closed the lid. Will close lid on ECY08 soon.
01.31.2014: Here's a picture of the saison dreg version at nearly two weeks:
02.09.2014: Transferred the ECY08 version to a keg to start carbonating. FG is 1.005.
02.12.2014: Tapped ECY08 version. Preliminary thoughts are that it has a nice Juicy Fruit character with some mild citrus and a very mild background "twang," not quite to the level of tartness.
02.16.2014: Bottled the saison dreg version, labeled as "Faible Wild."