Saturday, January 12, 2013

Demeter Auran: Recipe

"Demeter Auran" will be my second use of a mixture of saison yeast and bugs. It was originally my intention to name my saisons as part of the Demeter line, after the Greek goddess of the harvest, so I'm getting back to that. Auran is the beginning of the Latin word for orange. I know I'm crossing over a bit there, but I liked the sound of it, and -- at least according to Google Translate -- there is no Latin word for clementine.

The first time I used this blend was a "clone" of the Stone 02.02.02 Vertical Epic that I switched up to saison yeast because I didn't want 5 gallons of an imperial witbier.  Based on how the aforementioned "clone" -- aptly named Ambrosia Repeating Numbers -- is doing, this blend creates a nice, expressive saison profile along with mild funk, citrus, and tartness. 

Aside from the yeast, this beer is spiced with rose hips and clementine zest, and contains a not inconsequential amount of Citra at 20 minutes and flameout. I'm hoping the citrus, tropical, and floral notes will combine well with the yeast. I'm also going to ferment the batch on medium toast Hungarian oak cubes that were pre-boiled and have been soaking in white wine since Thanksgiving. The amount of zest should lead to roughly 500 International Citrus Units ("ICUs") based on 
Embrace the Funk's interview with Shaun Hill of Hill Farmstead

The remainder of the batch will be split into separate one gallon portions. The first gallon will get some reused Wyeast 3725, and the second gallon will get a "funky blend" of dregs I've saved from Russian River Sanctification, Russian River Temptation, Fantome Saison, Jolly Pumpkin Oro de Calabaza, and Jolly Pumpkin Bam Biere.

The recipe for the full batch is as follows:

Batch Number: 53
Brew Date: January 12, 2013
Bottle Date: February 2, 2013
Batch Size: 7.5 Gallon
OG: 1.050 (est.)
FG: 1.005 (est.)
IBU: 28.9
ABV: 5.4% (est.)
SRM: 3.6

Mash: Single infusion for 60 minutes at 148 F.
Boil: 60 minute


8lb 10oz French Pilsner
3lb 0oz White Wheat Malt
3lb 0oz Flaked Wheat


1.5 oz Citra (12.4 AAU) at 20 minutes
1.5 oz Citra (12.4 AAU) at flameout


1 Tbsp 5.2 buffer in mash
14.2 grams of clementine zest at flameout
5.25 grams of rose hips at flameout
White-wine soaked medium toast Hungarian oak cubes (amounts below)


Saison Blend (5 gallons; 1 ounce of oak cubes)
Wyeast 3725 (1 gallon; 3 oak cubes)
Random Funky Blend (1 gallon; 3 oak cubes)


The main 5 gallons were transferred into a bucket for fermentation. The other two portions each went into a one gallon jug. The main portion of the batch got 30 seconds of oxygen, and the smaller portions each got ~8 seconds. They were left to ferment at ambient, which was around 65 F.


01.15.2013: Each of the batches has been very slow to start fermenting. After about 36 hours, I placed the 3 vessels into the chest freezer with fermwrap set at 72 F.

02.02.2013: Bottling day. Estimated that there are 4.25 gallons of beer in the fermentation bucket accounting for what will be lost to the trub and cake. Aiming for 2.5 volumes of CO2, I'm adding 105g of table sugar. Beer racked into flushed keg on top of sugar. Headspace flushed with CO2 and then gently shaken to mix in sugar. Filled with Beer Gun. Ended up with 22 750mL bottles.

I also bottled the 3725 and "Funk Blend" portions. Each of these was estimated at 3/4 of a gallon. Aiming for 2.5 volumes of CO2, each one got 17 grams of table sugar. Ended up with 8 375mL bottles of each.