Tag Archives: east coast yeast

Flanders Red Update

Back in September, I brewed my first sour beer, that is a beer with an intentional bacterial infection. That beer was a Flanders Red style beer, and after just a couple months of aging, it smelled amazing. I’ve still yet to pull a sample out, but I’m pretty excited.
flanders-red-6moI told myself initially that I just had to wait until New Year’s to keg it, then it became the end of January. Now, here it is, nearly April, and it’s still in the primary fermenter. Interestingly, in just the past month or two, it’s taken a significant turn visually. Vinnie Cilurzo of Russian River has said that you shouldn’t look at a sour beer while it’s fermenting, but isn’t that curiosity part of what brought homebrewers to the hobby in the first place?

At any rate, the photo’s not awesome because there’s a lot of condensation on the inside of the carboy, but that white discoloration isn’t yeast krausen, that’s pellicle of some sort.

I’ve now told myself that as soon as the Old Ale keg is empty, I can keg this. We might yet see summer before it’s kegged. I’ll post an update about the tasting of this batch whenever that happens.


Table Saison

OK, so, I’ve learned some lessons now after doing two saisons. First, Saison yeasts are highly attenuative. If you build a recipe like you would for an American yeast, or even worse, an English yeast, and then use a Saison yeast, you’re in for a shocker when it comes to ABV. Second, due to the really high level of attenuation, you need to watch your bitterness ratio. Bittering like an IPA is unnecessary, there’s no need for it. Keep the hops in the back end, and go easy on the bitterness.

Now that I’ve solidly learned (read: violated) those guidelines, my intention was to formulate a Saison as a table beer. Something between 3-4% alcohol, easy to drink, but lots of flavor from the Saison yeast and from the hops. The Saison strain that I’ve been using comes from East Coast Yeast, and has a brettanomyces strain as well. This is now the 4th generation, so it’s hard to say what the culture balance is, but it still tasted great on the last batch.

I also wanted to go for more of a rustic grain character on this batch, so I used unmalted wheat and munich malt, in addition to 2-row barley, malted wheat, and a small addition of C20.
table-saisonFor the hop bill, I opted to try a hop-bursting technique, which consisted of only a 20 minute, 5 minute and flameout addition. Despite the low utilization rate on these hops, they were all high-alpha hops (Nugget and Columbus), so I was able to achieve a respectably high bittering ratio with no more than an ounce at each addition.

My plans were all well and good, but I achieved an unexpected level of efficiency on this batch (87%), for which I was able to cut out a planned sugar addition, but I still overshot my gravity by 10 points. So, if it attenuates as planned, I’ll be looking at about a 5% saison. Not too bad, but I’m going to have to take my very high level of efficiency into account when formulating the next batch. My efficiency seems to increase with lower grain bill volumes.

Style: 16C-Belgian And French Ale-Saison

Recipe Overview

Wort Volume Before Boil: 7.75 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.035 SG
Expected FG: 1.008 SG
Expected ABV: 3.6 %
Expected ABW: 2.9 %
Expected IBU (using Daniels): 32.7
Expected Color: 4.7 SRM
Apparent Attenuation: 77.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 77 degF

UK Pale Ale Malt 4lb 0oz (51.7 %) In Mash/Steeped
US Soft White Winter Wheat 1lb 4oz (15.9 %) In Mash/Steeped
UK Wheat Malt 1lb 0oz (12.9 %) In Mash/Steeped
German Munich Malt 1lb 0oz (12.9 %) In Mash/Steeped
US Caramel 20L Malt 8.00 oz (6.5 %) In Mash/Steeped

US Nugget (13.0 % alpha) 0.75 oz Loose Pellet Hops used 20 Min From End
US Nugget (13.0 % alpha) 1.00 oz Loose Pellet Hops used 5 Min From End
US Columbus(Tomahawk) (15.5 % alpha) 1.00 oz Loose Pellet Hops used At turn off

Other Ingredients

Yeast: ECY03 Farmhouse Brett

Mash Type: Full Mash
Step: Rest at 148 degF for 90 mins

Brewday: American Saison

I’ve had a long-term love/hate relationship with Belgian beers, but this year I fell in love with Saisons. They’re often everything you don’t find in a typical Belgian beer, hoppy, dry and bitter [Note: I know there are some Belgian beers like this, calm down]. I made a Saison last fall (2010) with the Wyeast 3711 strain, and found it enjoyable, but nothing like the ECY03 strain. I made an admittedly over-the-top Saison this summer (be careful with your ABV calculations with a beer that attenuates 90%+), which was really good once the heat of the summer went away, and since that keg kicked, I’ve been planning it’s return.

This summer’s Saison was around 8% ABV, which is too big for me, especially in the summer, so today’s Saison is targeted for 5.4%. The Saison I made this summer was bittered with Columbus hops, and dry-hopped with Centennial. Today’s was bittered with Centennial, and got a flameout addition of Centennial and Amarillo. I’m planning to keg-hop it with whole-leaf Cascade hops, but we’ll see about that when it comes time to keg.

Since East Coast Yeast is so hard to find, I made sure to save my yeast from this summer, and last week I washed it and made a starter. Sure enough, there was life in the starter after less than 24 hours. I crashed and decanted, then fed it with some cooled second runnings this morning to wake it back up. That yeast did not disappoint, and within an hour there was a krausen forming in the starter.

As there’s Brettanomyces in this particular blend of microbes, I’m not sure how long I’m going to let it sit in primary before packaging it, only my nose can tell. I’m looking for a little Brett character, but not too much.
american-saison-brewdayToday also marked the first brewday with outdoor temps below freezing. It was 10ºF outside when I started, and we peaked at around 20ºF mid-day, which didn’t do me much good, because by then, I was trying to use the outdoor ambient temps to cool my wort. A good reminder that I need to get a manageable hose set up indoors to run my wort chiller through the seemingly longest season of the year in Maine. The steam dumping out of the boil kettle is from wort that’s not even close to boiling yet.

Recipe: 2011 Saison w/Brett (ECY03)
Style: 16C-Belgian And French Ale-Saison

Recipe Overview

Wort Volume Before Boil: 7.0 US gals
Wort Volume After Boil: 5.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.0 US gals
Expected Pre-Boil Gravity: 1.041 SG
Expected OG: 1.051 SG
Expected FG: 1.010 SG
Expected ABV: 5.4 %
Expected ABW: 4.3 %
Expected IBU (using Daniels): 44.5
Expected Color: 5 SRM
Apparent Attenuation: 79.9 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 76 degF

German Wheat Malt 4lb 3oz (41.1 %) In Mash/Steeped
UK Pale Ale Malt 4lb 0oz (39.2 %) In Mash/Steeped
German Munich Malt 2lb 0oz (19.6 %) In Mash/Steeped

US Centennial (8.5 % alpha) 0.75 oz Loose Pellet Hops used First Wort Hopped
US Centennial (8.5 % alpha) 0.75 oz Loose Pellet Hops used 15 Min From End
US Amarillo (5.0 % alpha) 1.80 oz Loose Whole Hops used 1 Min From End

Yeast: East Coast Yeast 03 – Farmhouse Saison

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 90 mins

12/25/11: Gravity reading of 1.004 (92.5% attenuation)
12/26/11: Kegged with 1/2 cup priming sugar