One of my favorite styles of beer and the most iconic commercial example being Dupont Saison Vieille Provision, and after reading Farmhouse Ales cover to cover several times i believe i had all the info required to have a good go at brewing something very similar.
From Farmhouse ales i gleaned It to be a simple grist of 100% Dingermans pilsener malt and hoped with EKG and Styrian Goldings, to about 28ibu (2 additions – will only use EKG as hove some lovely 2014 crop), and an OG of about 1.054. Then hopefully a final beer of about 6.5%abv
The plan was to mash in at 45degC then ramp up to 74degC over 108mins – the same mash profile as Dupont, the aim being to get the most fermentable wort possible. Followed by a 90min boil 26ibu’s at the start of boil and then a flame out addition of 2-3ibu.
Fermentation is the interesting bit, WLP565 was grown up to the correct cell count and then pitch at 28degC with the fermentation being held at 32degC. for 8 days before droping the temp down to 25degC fro a further week.
So here is the recipe for a 80L batch working on about a 83% mash efficiency.
|Est Original Gravity: 1.054 SG|
|Est Final Gravity: 1.005 SG|
|Estimated Alcohol by Vol: 6.5 %|
|Bitterness: 31.2 IBUs|
|Est Color: 7.0 EBC|
This being the first Saison i have brewed turned out very well and came 3rd at the London and southeast home brew comp 🙂 For the re brew i am struggling to think of what to change, if anything the beer is almost perfect just a little young and would benefit from being bottle conditioned and stored for 6 months. This is the plan approximately 15L will be bottle in some 750ml bottles and stored for the duration recommended by the Dupont brewmaster.
One question i have been asked is what spices did i use and people are shocked to here its all the work of the yeast – you really have to forget what you thought you new and ferment warm – really warm!
The yeast was cropped from this original batch and was pitched into 2 x 120L batches which are now currently being aged in a red wine barrel.