This is now the third batch of Demeter Auran, and the first I've done fermenting with something other than my initial mixed-ferment saison dreg blend. For this 10-gallon batch, half is being fermented with the second generation of grown up dregs from a few commercial saisons. The other half is being fermented with a blend of East Coast Yeast 08 (Saison Brasserie Blend) and Brettanomyces Claussenii and Brettanomyces Bruxellensis Trois.
The recipe for the full batch is as follows:
Batch Number: 80
Brew Date: February 17, 2014
Bottle/Keg Date:
Batch Size: 10 Gallon
OG: 1.050 (estimate)
FG:
Fermentation Temperature: 79 F.
IBU: 29.2
ABV: 6.3% (est.)
SRM: 4.3
Mash: Single infusion for 60 minutes at 148 F.
Boil: 60 minute
Fermentables
9lb 8oz French Pilsner
8lb Wheat, Flaked
2lb Munich Malt
Salts & Water
7.0g Calcium Chloride (all added directly to the kettle)
Resulting water profile (based on EZ Water Calculator) is as follows:
Mash pH (est.): 5.49
Calcium: 67
Magnesium: 12
Sodium: 7
Chloride: 73
Sulfate: 27
Hops
5mL HopShot at 60 minutes
3.0oz Citra (12.9 AAU), leaf, at flameout
Other
2 tsp. Wyeast Yeast Nutrient at 10 minutes
28g Blood Orange Zest at flameout
10g Rose Hips at flameout
Yeast
Saison dregs / Ambrosia Blend 003 (5 gallons)
East Coast Yeast Saison Brasserie (ECY08) plus Brett C & Brett Trois / Ambrosia Blend 002 (5 gallons)
Notes
02.18.2014: At 12 hours, the temperature was only 62 F in the basement, so I set up a water fermentation "chamber" in a large plastic tub. I have an aquarium heater attached to a temperature controller. I set the controller to 70 F with a differential of 2 degrees. At 24 hours, the temperature was up to 68 F. I upped the controller set temperature to 71 F. The ECY & Brett portion is bubbling away, but nothing on the saison dreg portion yet.
02.19.2014: At 36 hours, controller says the temperature is 70 (temperature of the fermenting beer itself is the same). Both are bubbling quite a bit.
03.01.2014: The version with Anna dregs has a sulfur taste just like the Saison Faible portion with this blend did. I don't want to take any chances on 5 gallons, so I decided to make it a bit funky and added a wine thief full of fermenting Citrine (blend with lambic dregs previous Citrine dregs) to the bucket.
03.03.2014: Decided to create something I've wanted to try for a long time now, which is a passion fruit saison. Since passion fruit is such a strong flavor, I wanted to keep it relatively subdued. Thus, I added 28oz. of passion fruit puree to the Ambrosia Blend 002 portion of the batch, first saving a "clean" portion of the cake by filling a mason jar with a few wine thief pulls full of as much of the cake as I could get. The puree was still a bit of a slush, so I added it through a funnel with the bottom of the funnel inside the liquid, attempting to limit any oxygen exposure.
03.16.2014: 23 bottles. Aiming for 2.5 volumes. 122 grams of table sugar in 5 gallons of beer.
07.20.2014: Finally ready to do something with the portion that had grown up Anna dregs. After adding the Citrine dregs, it has calmed down a bit, losing sulfur and is overall less funky. To add another dimension other than the yeast, I added 84oz. of pink guava puree along with a thief full of the currently fermenting batch of Farmhouse Mild (Batch 05). Hopefully this kick starts things. I'm a bit worried about the temperature, as one of the 14oz bags of puree busted while thawing, so I ended up adding all of the guava as slush.
07.20.2014: Finally ready to do something with the portion that had grown up Anna dregs. After adding the Citrine dregs, it has calmed down a bit, losing sulfur and is overall less funky. To add another dimension other than the yeast, I added 84oz. of pink guava puree along with a thief full of the currently fermenting batch of Farmhouse Mild (Batch 05). Hopefully this kick starts things. I'm a bit worried about the temperature, as one of the 14oz bags of puree busted while thawing, so I ended up adding all of the guava as slush.
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