Appearance: very pale straw and crystal clear with a big rocky head that is quite slow to dissolve.
Aroma: a bit of barnyard funk, slight malt/hops.
Taste: light beer flavor with an overtone of Brett funk throughout. For such a low abv beer there’s still a nice touch of maltiness and pretty strong funk considering. Hint of clove in the background.
Mouthfeel: fairly light, but not quite watery. Maybe a little watery.
Overall impression: As a super session saision, an attempt to make a hydrating beer for feeding to summer farm workers this definitely succeeds. This is actually my favorite variation of them. It seems like with so little malt sugar it’s difficult for sacc yeast to produce a lot of it’s signature flavors. Brett doesn’t seem to have that problem though it seems like bottle conditioning helped it out. I think I will make this beer again next spring in larger quantity if possible.
So, as you can probably guess, I love Saisons. The typical story told about the style is that it emerged from farmhouse brewing traditions in France where they needed a beer for their seasonal farm workers to keep hydrated while working. If you know anything about saison today you’ll know that it’s not exactly something that you’d want to drink a lot of and then go try to wield a scythe and get some work done. So it’s likely that the first saisons were much lower strength beers than what is typically available today. The BJCP has mentioned “Table Saison” as a variant of their 2015 definition for the style that ranges 3.5%-5% I actually wanted to make something that was even lower alcohol than that (if possible, I have this curse about trying to make session beers and they end up being 6-7% somehow). My goal was to make a beer that was around 2.5% abv, but hopefully didn’t taste too watered down.
Farm Hand’s Ale (15 gallon batch, 30 minute boil)
- 10lbs Northwest Pale Ale Malt
- 2lbs Flaked Oats
- 1.5lbs Aromatic Malt
- 1.5lbs Munich Malt
- 2.5oz Glacier Hops 3.2%AA FWH @30 minutes
- 2oz Glacier Hops 3.2%AA @2 minutes
I decided to go with the high % (though maybe not a terribly high amount) of aromatic malt for this to help give it a good malty flavor despite the small amount of malt being used. I included the oats to boost the mouthfeel of what is likely to be a rather thin beer otherwise. I used glacier hops because glacier hops are the best, and did a 30 minute boil because I like to shorten my brew day.
I mashed this beer rather thin since my HLT is my old 10 gallon boil kettle and I wanted to get 15 gallons of runnings so I mashed in with 9 gallons of water to achieve a mash temp of 155F and then sparged with another 9 gallons of water after about an hour. It took a while to get to a boil and my 19 gallon kettle was pretty much maxed out, I actually saved a few gallons off and added them to the kettle as I went to chill. Otherwise the boil went fine with no major hiccups.
I split the wort among 4 fermentors, 2 2.5 gallon and 2 5 gallon batches were all pitched with different yeasts. The 2.5 gallon batches got my wasp yeast for it’s inaugural batch and the other 2.5 gallon got some of my local yeast, that was harvested from a plum blossom. I think I need to just come up with a name for all of the local yeast captures, since they are all pretty much the same yeast. The 5 gallon batches got my hefe/brett (probably needs a better name) culture and my abbey culture that had been revived from a jar of yeast that has been in my fridge now for 3 years and 4 months, ha!
The original gravity came out to 1.031, which is 6 points higher than I was shooting for meaning my efficiency was 88.5% which seems incredibly high to me, I wonder if the thinner mash had something to do with that? So I guess this could possibly qualify at the low end a Table Saison depending on attenuation. All of the batches took off fermenting pretty quickly. I will post tasting notes when they are ready.
In Norway there is a tradition in a lot of farmhouse brewing to use a juniper infusion for your strike and sparge water. Basically, strike and sparge water are heated in the kettle with juniper boughs. Additionally, juniper boughs are used in the mash vessel as a filter bed/false bottom to aid in lautering.
I don’t have access to much juniper where I live, but I have a bunch of Leyland Cypress trees on my property and the boughs of this tree make a really nice tea. So I thought it would be an interesting experiment to try making beer using cypress infusion in the spirit of traditional Norwegian brewing. It didn’t hurt that I am of Norwegian ancestry either.
So I trimmed a few branches off of a tree and set up my HLT and mash vessel with a bunch of cypress boughs for the brew.
I also took this opportunity to attempt a 15 gallon batch of beer. I have a 19 gallon boil kettle so I can’t quite do a full boil without making a huge mess via boiling over but I can get pretty close. I figured I’d just top up at the end of the boil before chilling, which is what I did.
The strike water had a nice piney aroma to it, I hopped with all glacier hops, which, if you’re not familiar with them, they are described as ‘hoppy’ which seems unhelpful, but it actually fits quite well. I really like these hops and I’d like to get some rhizomes to grow them next spring.
For the 15 gallon recipe I used the following ingredients:
- Loads of spruce boughs (I didn’t weigh them) for the strike and sparge water, and also in the mashtun.
- 18lbs Pilsner Malt
- 2lbs Aromatic Malt
- 2lbs Cara-pils Malt
- 2oz Glacier Hops (first wort) @90 Minutes
- 1oz Glacier Hops @10 Minutes
- Mute Dog Abbey Yeast
- Mute Dog Palatki Yeast
- Brewery Ommegang House Yeast
Each of the three yeasts fermented a separate 5 gallon batch of the beer. I ended up unintentionally mashing a lot lower than I had planned. I think my problem is inaccurate volume measurements when I pour the strike water into the mash vessel. Anyway I mashed at about 148F for an hour and did a 90 minute boil. At flame out I topped my wort up to 15 gallons and chilled it down to 75-80F and drained into 3 separate carboys for fermenting with the three different yeasts. The OG was 1.039, one point higher that BeerSmith calculated.
After 2-3 weeks of fermentation I took some gravity readings and the gravity for each batch was crazy low ~1.001. I sampled all three batches and they were good, very dry somewhat saisony tasting. I kegged the batch that fermented with my Abbey yeast and left the other two batches alone.
After drinking off the keg for a bit, I felt like you couldn’t really taste much in the way of cypress in the beer. There was just a hint of something slightly different about the flavor of the bitterness that maybe might possibly be cypress, but it if you didn’t know about the cypress, you probably would even notice, let alone identify it as cypress.
I decided to try dry cypressing one of the other two batches. The beers had been in primary for about two months by this time. The batch with the palatki yeast looked to be forming some sort of brett pellicle so I figured I’d leave that one alone to get funky and dry cypress the batch with the ommegang yeast. I took another gravity reading and it had gone down to 0.997!
I collected 12oz of additional cypress boughs and added them to a brew bucket, then I racked the beer onto them, sealed up the bucket and put an airlock on. I let them steep for about a week before racking the beer into a keg. The beer has been in the keg for almost a week now and it is just beginning to get fully carbonated. It tastes incredible. I may have overdone the dry cypressing, it is intense in the aroma and flavor of the beer. An earthy, woody, aroma, followed by a fruity, almost christmas tree but not quite, citrusy/ascorbic acid flavor, with some malt and hop bitterness in the background.
I really like it a lot.
I’m not sure what fate lies in store for the last 5 gallon batch, I figure I’ll let it hang out for a few more months and see if the brett does anything interesting to it. I do know that I definitely like this beer and it will likely need to become part of some sort of seasonal rotation or something. I do want to see how the flavor might be different from boughs harvested in the spring vs late summer as my wife tells me she can definitely taste a difference in the tea she’s made recently vs the stuff made in the spring.