My first saison – a French farmhouse ale. As with so may of these French/Belgiany beers, it’s the yeast that makes all the difference. I used a White Labs liquid yeast for this one. I used my technique of just not bothering to add the extra sugar, keeping this beer down below 6% abv. Just the thing for a thirsty farm-hand’s lunch.
This recipe won the MarchFest home-brew competition 2016, so my recipe was scaled up to 1100 litres, brewed at Moa Brewery and released at the 2017 MarchFest as ‘Old MacDonald Farmhouse Ale’
Pre-Boil Gravity: 1.051 SG
Original Gravity: 1.051 SG (my volumes were low so I added 2L water)
Final Gravity: 1.009 SG
Actual IBU: 31.0 IBU
Colour: 15 EBC
BU:GU Ratio: 0.63
Mash water: 22L
Sparge water: 12.5L
Grain (total: 5.8kg):
Gladfield Pilsner Malt 5.350 kg (90.4%)
German Wheat Malt 390 g (6.6%)
Gladfield Medium Crystal (110 EBC) 80 g (1.4%) – the crystal/supernova malts could be combined as CaraMunich or similar
Gladfield Supernova 70g (1.2%)
Carafa Special II 30g (0.5%) – just to darken it a bit. Fully optional.
50g Styrian Goldings 3.7% (25IBU) @ 60 mins
10g Styrian Goldings @ 30 mins
40g Styrian Goldings @ 5 mins
Mash at 62°C for 20 mins, raise to 69°C and rest for a further 40mins.
Sparge and boil for 60 mins.
Pitch @ 18°C with White Labs WLP-565. Hold at 18°C for 24 hours then slowly raise the temp over 7 days to 28°C. Cold crash to 1°C. Add 1 tsp gelatine as the temp passes 10°C. Bottle/keg after 3 days.
This beer benefits from some ageing at room temperature. Don’t rush into drinking it before it’s ready.