Today we brewed our second saison (Impeach the Bastard was the first one back in March which won a gold medal at the Mid-State fair). This saison features a bit more complexity in the grain bill including some rye, a hint of citrus zest, French oak, and a few dry hops. We used Wyeast 3711 since that was a great fermenter and also added a vial of yeast we grew from the dregs of a Holy Mountain saison named The Seer. This yeast features brettanomyces and may be a pure brett culture, but we’re unsure. Either way, we figure it will add some funk and fruity esters to liven up the 3711 a bit.

Recipe Link

Brew Log

  • Batch Size: 5.5 gallons
  • Mash: 156 F for 60 minutes to keep it from getting too dry, those 3711 are beasts.
  • Double batch sparge: 168 F at 2.86 and 3 gallons, respectively
  • Boil: 60 minutes
  • Hops: 30 minute addition of 0.5 oz Sterling
  • Whirlpool: 160 F for 15 minutes with 1 oz Citra and 1 oz Mandarina Barvaria
  • Fermentor: 5.5 gallons into the fermentor, pitched Wyeast 3711 starter and Holy Mountain Seer dregs straight from the vial
  • Primary: 64 F for three days then crank up to 74 F for two weeks
  • Secondary: 74 F for four weeks with 1 oz French oak. Add lemon zest from one lemon, hops, and butterfly pea blossoms with seven days left.
  • Packaging: Cold crash three days and keg at 3.0 volumes CO2
  • Brew house efficiency: 86%

Thoughts

So far, this brew day went great. We used this day as a second test to see if the larger mill gap would net us some efficiency, we’re still lower than usual by a few points so going forward, we’ll be setting that back to 0.025″.

We hit the temperatures spot on and this thing is an amazing golden color and smells delicious. We added the vial of brett directly instead of using a starter since the idea is that the brett will take longer to ramp up anyway and stressing brett actually produces a lot more of the fruity esters that we’re going for.

One lemon and one orange were zested directly into the end of the boil. One more lemon will be zested into secondary a week before kegging. The citrus combined with the honey malt and high mash temperature should leave a tiny bit of sweetness as long as the brett or 3711 don’t entirely eat it up.

The final piece is the presentation. This beer is going to be a vibrant purple when it’s all done. The butterfly pea blossoms add a deep blue color but in the presence of acid (which the wort pH will be enough), it turns into a purple color. When the beer is at this stage, this post will get an update photo.

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