25B Saison
Farmhouse Ale
Grain bill
| Gladfield Lager Light Malt | 3.1 kg | 41.4% |
| Harraway's Flaked Wheat | 1.2 kg | 16% |
| Gladfield Wheat Malt | 1.2 kg | 16% |
| Gladfield Vienna Malt | 0.9 kg | 12% |
| Harraway's Rolled Oats | 0.5 kg | 6.7% |
| Gladfield Rye Malt | 0.36 kg | 4.8% |
| Oat Hulls | 0.22 kg | 2.9% |
Adjuncts
| Coriander Seed (crushed) | 10 g @ 5 min |
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | 5 min |
|---|---|---|---|
| Styrian Goldings | 20g | · | 30g |
| Czech Saaz | · | 20g | 30g |
Yeast
| LalBrew Farmhouse | 2 packets |
Water additions
| Calcium Chloride | 1 tsp in mash |
| Calcium Sulphate | half tsp in mash |
| Magnesium Sulphate | half tsp in mash |
| Lactic acid (88%) | mash to pH 5.2; sparge to pH 5.5 |
About This Beer
Owen’s take on Gladfield’s Belgian Farmhouse Ale. The grain bill is built for a light, grainy farmhouse character with plenty of texture: Gladfield Lager Light as the base, a big slug of flaked wheat and wheat malt for body and head, Vienna for a touch of malt depth, rolled oats for a silky mouthfeel, and a little rye for spice. Oat hulls go in to keep the lauter running with all that wheat and oat in the mash.
Owen brewed it swapping the original Fuggles for Styrian Goldings and Motueka for Czech Saaz. It works out to 50 g of each, split across the boil, with 10 g of crushed coriander seed at five minutes to lift the farmhouse spice. Two packets of LalBrew Farmhouse carry the fermentation.
Brew Day
Mashed in at 66°C with 18 litres and rested 60 minutes, then mashed out at 78°C and sparged with 16 litres at 78°C, with lactic acid taking the mash to pH 5.2 and the sparge to 5.5. Mash water was treated with calcium chloride, calcium sulphate and magnesium sulphate. Styrian Goldings led at 60 minutes, Czech Saaz joined at 30, and the second half of each plus the coriander went in at five minutes, with yeast nutrient and Whirlfloc late. A 15-minute whirlpool below 80°C ran into the chill.
OG came in at 1.058, just over the 1.056 prediction.
Fermentation
Fermented warm in classic farmhouse fashion: held at 22°C for the first 48 hours to get the yeast established, then ramped a degree a day up to 25°C to let the Farmhouse strain express its peppery, fruity character and attenuate out. It finished at 1.014 for 5.8% ABV, and went to keg at 21 litres.