{"id":2687,"date":"2021-11-19T15:42:54","date_gmt":"2021-11-19T20:42:54","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2687"},"modified":"2021-11-19T15:42:57","modified_gmt":"2021-11-19T20:42:57","slug":"mixed-fermentationtion-saison","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2021\/11\/19\/mixed-fermentationtion-saison\/","title":{"rendered":"Mad Days Mixed-Fermentation Saison"},"content":{"rendered":"\n

Saison is one of those styles that I wish I brewed more of. Especially the longer-aged, brett’d styles. But, for whatever reason, I either forget about this style, or decide to brew something dark and roasty when making long-aged beers. The past two years have been hell (I’m sure I don’t need to tell anyone why) and my mixed-fermentation brewing has suffered because of that.<\/p>\n\n\n\n

This spring I decided to do something about that. But, given the stresses on my time I didn’t bother putting together my own yeast\/bacteria blend, and instead went with a (new to me) commercial blend. For this beer, I used the Mad Fermentationist Blend <\/a>from Bootleg Biology, which contains Saccharomyces<\/em>, Brettanomyces<\/em>, and Lactobacillus<\/em>. I usually like to make my own mixed-fermentation blends, but given the limits on my time, this seemed like a good work-around.<\/p>\n\n\n\n

So how did it turn out?<\/p>\n\n\n\n

\n\n\n\n

Recipe – Mad Days Mixed-Fermentation Saison<\/h2>\n\n\n\n

Stats:<\/em><\/p>\n\n\n\n

  • Volume: 20 L<\/li>
  • IBU: 25<\/li>
  • SRM: 5<\/li>
  • OG: 1.057<\/li>
  • FG: 1.004<\/li>
  • ABV: 6.5%<\/li><\/ul>\n\n\n\n

    Ingredients:<\/em><\/p>\n\n\n\n

    Amount<\/th>Ingredient<\/th>%\/IBU<\/th><\/tr><\/thead>
    4.00 kg<\/td>Pilsner Malt<\/td>79.1%<\/td><\/tr>
    0.5 kg<\/td>Vienna Malt<\/td>9.9%<\/td><\/tr>
    0.5 kg<\/td>Wheat Malt<\/td>9.9%<\/td><\/tr>
    0.06 kg<\/td>Caramunich Malt<\/td>1.2%<\/td><\/tr>
    12 g<\/td>Warrior (14.2%, 60 min)<\/td>20.3 IBU<\/td><\/tr>
    28 g<\/td>Hallertauer Mittlefrueh (4%, 10 min)<\/td>4.9 IBY<\/td><\/tr>
    1 Pack<\/td>Bootleg Biology #BBXMAD1<\/a><\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Brewing:<\/em><\/p>\n\n\n\n

    1. Beer was mashed for 60 min at 66.3 C, and sparged to collect 29 L of pre-boil wort.<\/li>
    2. Wort was boiled for 60 min, with Warrior hops added at 60 min, and Hallertauer Mittelfrueh and Whirflock at 10 min. <\/li>
    3. After the boil the wort was chilled to 20 C and the yeast pitched.<\/li>
    4. The beer was fermented for 6.5 months in a cellar ranging from 16C to 20 C, swapping the blow-off tube for an airlock after ~1 week of fermentation.<\/li>
    5. The beer was kegged and carbonated at 35 PSI for 24 hours, for ~2.4 volumes of CO2.<\/li><\/ol>\n\n\n\n
      \n\n\n\n

      Tasting Notes<\/h2>\n\n\n\n
      \"Mad
      Mad Days mixed-fermentation saison – so clear you can see the fall colours through the beer!<\/figcaption><\/figure><\/div>\n\n\n\n

      Appearance:<\/strong> Golden and clear, with a course white head.<\/p>\n\n\n\n

      Aroma:<\/strong> Yeasty, with earthy and herbal notes from the yeast and hops. A slight fruity aroma emerges once the beer has warmed a little<\/p>\n\n\n\n

      Flavour:<\/strong> I have to admit that I am a touch disappointed. It is a nice saison, but the Brettanomyces <\/em>and Lactobacillus <\/em>characters are not as bold as I had hoped. Up-front you get the classical saison fruit notes and earthy phenolics. This is accompanied by a touch of acidity – not sour, not even tart – just more acidic than a normal beer. The phenolic components normally provided by Brettanomyces<\/em> are largely missing, although it may be possible that the earthy notes present in the beer are the combined effect of the saison yeast and brett.<\/p>\n\n\n\n

      All of this is on top of a classical saison malt bill and hopping approach, which provides a nice bready and herbal note to go along with the spicy saison yeast. It is dry and crisp, and fantastically refreshing. Overall, this is a very nice saison, and I enjoy every glass. But it was not what I was expecting given the time it spent in the fermenter, and the cultures that were pitched. <\/p>\n\n\n\n

      Mouthfeel:<\/strong> Very dry and crisp, with a modest acidic feel, but without any astringency. The aftertaste is a lingering spice and saison-ester note, with the tiniest hint of malt sweetness emerging as the other flavours fade. An incredibly refreshing beer. <\/p>\n\n\n\n

      Overall:<\/strong> As a saison, this beer is excellent. As a mix-fermentation beer, it’s underwhelming. In retrospect, I know where I went wrong. My first mistake was using too cool a mash temperature, which likely led to a wort without enough dextrins to support Lactobacillus<\/em> and Brettanomyces<\/em>. Secondly, I brewed this in April and fermented it without heating. Meaning that primary fermentation took place in a room at 16-18 C (60-64 F), which would promote an overly-clean fermentation. Lastly, I may have added a few too many IBU’s, thus suppressing the Lactobacillus.<\/p>\n\n\n\n

      In other words, I love this beer and it is a great saison. But for a truly funky saison, changes will need to be made. If I brew this again, I’d up my mash temperature to 68-70 C (154-158 F) to drive dextran production, I’d reduce the hopping rate by 5 to 10 IBU, and I’d ramp the fermentation temperature from 20C to 27C (68 to 81 F) over the first three days of fermentation.<\/p>\n","protected":false},"excerpt":{"rendered":"

      My first test of the Mad Fermentationists Saison Blend. How did it perform in a mixed-fermentation saison? Tune in to find out!<\/p>\n","protected":false},"author":1,"featured_media":2688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,4,7,17],"tags":[160,165,344,158,262],"class_list":["post-2687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-classical-sours","category-homebrewing","category-recipes","category-sour-n-wild","tag-brettanomyces","tag-lactobacillus","tag-mixed-fermentation-2","tag-saison","tag-sour-beer"],"yoast_head":"\nMad Days Mixed-Fermentation Saison - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"My first test of the Mad Fermentationists Saison Blend. 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