When I first decided to try homebrewing, there were two things I knew I wanted to get to as soon as I had a handle on things: an English barleywine and a funky saison. Five batches in and I was making the second happen.
Without the knowledge nor experience to cultivate a good ‘wild’ culture, I co-pitched WYeast’s powerful 3711 saison yeast along with a vial of White Lab’s 648, Brett Brux Trois Vrai. Check out that FG.
The Details:
3.00 kg Pilsner malt
1.25 kg Wheat malt
0.75 kg Vienna malt
0.20 kg Acid malt
0.5 oz Willamette + 0.5 oz Saaz @ 60 min
0.5 oz Willamette + 0.5 oz Saax @ 15 min
Mashed at 153F for 90 min, boiled 90 min (Long mash due to bottling other beer)
Pitched both WY3711 and WLP648 together
OG: 1.045 FG: 1.000 IBU: 26
Brewed: June 21, 2015
Bottled: August 23, 2015
Tasting Notes:
[Sep 5, 2015] Big fruitiness, apricot and white peaches. Subtle funk, bit of fruit skin character. Not yet fully carbonated.
[Sep 24, 2015] Has developed more of a cider-like character, a lot of apple/pear skin. Not yet a lot of funk.
[Oct 8, 2015] This is better than the last bottle. Orange stone fruit on the nose, gently spicy. Still plenty of apple/pear but more going on.