Monday, August 4, 2014

Homebrew Wednesday - Gus HBW #5 - Wallonian Farmhouse Ale

What's up everyone and Happy Homebrew Wednesday.  This past weekend I was able to get another brew going with a yeast that I've been very anxious to work with.  Being a huge fan of Saison/Farmhouse style beers, I picked up a couple vials of the Wallonian Farmhouse Ale yeast from a new-ish yeast company in California.  The Yeast Bay came out swinging with a bunch of awesome boutique yeasts that a ton of people have been raving about.  I had to get in on that.

I modified my standard Saison recipe to accomidate some of the descriptors I read about the Wallonian yeast.  My simply Pilsner, Wheat, and Acid Malt grist would have worked fine I'm sure but I wanted to add a little something extra in there.  Below is the recipe I came up with.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Wallonian Farmhouse
Brewer: Gus
Asst Brewer: 
Style: Saison
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
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Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.061 SG
Estimated Color: 5.1 SRM
Estimated IBU: 29.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU         
1.00 tsp              Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
8 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        56.6 %        
2 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         3        17.7 %        
1 lbs 8.0 oz          Munich Malt (9.0 SRM)                    Grain         4        10.6 %        
1 lbs 8.0 oz          Vienna Malt (3.5 SRM)                    Grain         5        10.6 %        
10.0 oz               Weyermann Acidulated (1.7 SRM)           Grain         6        4.4 %         
2.00 oz               Hallertauer [4.80 %] - Boil 90.0 min     Hop           7        28.3 IBUs     
0.50 oz               Hallertauer [4.80 %] - Boil 5.0 min      Hop           8        1.3 IBUs      
1.0 pkg               Wallonian Farmhouse (The Yeast Bay #)    Yeast         9        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 2.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 20.86 qt of water at 168.1 F        154.0 F       75 min        

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.26gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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I mashed much higher than I normally would for brewing a Saison.  I usually mash around 148-149F to get the beer to attenuate as high as possible and get good and dry.  After reading the description and seeing some reviews I decided to bump this up to 154F and get some residual sugars left in the brew as it seems to be a pretty aggressive yeast.  I also added in the Munich and Vienna Malt to give the beer another profile of sweetness and sugars for the yeast to chow down on.

Two days before brew day I made up a simple 1.040 starter of Light Pilsen DME and 1200ml of water.  Pitched the yeast in there and let it spin.  I had an entire flask of milky yeast goodness going when I got up on the morning of brew day.  I was sure there was plenty of cells in there to take down my target 1.061 OG.


Everything went well in the mash and I held the temp of 154F for 75 min.  Grabbed my first and second runnings and headed to the burner.  I wanted to keep a simple hop bill as well to give the yeast plenty of room to shine.  2oz of Hallertauer for 90 min an done aroma addition of .5oz at 5 min were all I needed.  I did add yeast nutrient at 15 min.  Boiled down to 7.5 gallons (roughly) from 9 gallons I had collected and my gravity was 1.064.  Just slightly higher than my target but that's fine.  I cooled the wort down to 75F and pitched the entire 1200ml starter into the fermenter.  I put the carboy into my fermentation chamber set to 68F and I'll let it sit there for 48 hours before I pull it out.  I'm going to let this beer finish at room temperature in the house.  This should help the yeast chew through the wort.


I've been looking forward to this brew day with this yeast for a long time I'll post updates for this brew as it goes a long.  I'll be bottling with C&C (corks and cages) for this brew to age some over time as well.


After two days I took it out if the 68F fermentation chamber and let it sit at room temp. That yeast is blazing through the wort! 


I'll keep it updated!

Gus

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