Gregory and I recently brewed two more saisons utilizing the remaining foraged yarrow we had vacuum sealed and stored in the freezer over a year ago. This is the first of those saisons, which underwent primary fermentation in the small American oak Parliament Whiskey barrel we’ve used in the past (which is almost neutral at this point). We decided to make this one hopless, as we’ve done in the past with our Saison Achillea, but we left out the lavender and added some fresh rosemary this time. We also decided to brew this one to session, or table strength, which is a fancy way of saying it’s low in alcohol content.
We used Imperial Yeast’s F08 Sour Batch Kidz strain which is a blend of Belgian saison yeasts, Lactobacillus, and two Brettanomyces strains. We let in condition in glass for over two months and bottled it with additional Brettanomyces Bruxellensis.
Our process and tasting notes follow:
Barrel Fermented Table Yarrow Saison
Batch Size (Gal): 5.5
Total Grain (Lbs): 7.75
Anticipated OG: 1.035
Anticipated SRM: 5.0
Anticipated IBU: 0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes
38.71% — 3.00 Lbs. Red Wheat
38.71% — 3.00 Lbs. Vienna
12.90% — 1.00 Lbs. Flaked Oats
06.45% — 0.50 Lbs. CaraVienne
03.23% — 0.25 Lbs. Crystal 40L
1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
2.00 oz. Yarrow @ 60 min. (first wort)
2.00 oz. Yarrow @ 60 min.
3.00 oz. Yarrow @ 5 min.
0.60 oz. Rosemary @ 5 min.
2.00 oz. Yarrow @ 0 min.
Imperial Yeast F08 — Sour Batch Kidz
Used barrel terroir
White Labs WLP650 — Brettanomyces Bruxellensis (bottle conditioning)
1.00 g Calcium Chloride
Single infusion – 60 min @ 156F
Mash out — 10 min @ 170F
Brewed on 11.03.16 with Gregory
11.03.16 — Chilled wort to 70F & pitched the yeast into the oak barrel
11.05.16 — Vigorous fermentation activity
11.12.16 — After 9 day primary, transferred to glass secondary
01.24.17 — Bottled 5.5 gallons @ 3.2 volumes of CO2 with corn sugar and Brett. Brux.
Tasting Notes — 02.26.16 (bottle pour)
Orange in color with a slight haze. Thin white head stand which persists throughout drinking. Sweet-herbal yarrow dominates the nose with a hint of honey in the background. Sweet-tart yarrow is front and center on the palate and hits the sides of the tongue with a puckering tartness. Faint hint of oak on the dry, crisp, quick finish. Thirst quenching and simple.
Calculated OG: 1.035
Calculated FG: 1.010
Approx. ABV: 3.3%
2 thoughts on “Table Saison Achillea (Barrel Fermented)”
Brewing today a sour with same yeast. What would you say the min or maximum time to leave it on the yeast?
Just seeing this, hope the beer turned out well. It all depends on what you’re trying to get out of the blend. Since the saison yeast will likely act as the primary fermenter we only went 9 days before transferring to secondary since there will still be plenty of brett and lacto in suspension and they will slowly propagate. We then conditioned for two months but could have easily gone longer if we wanted more sourness/brett expression.