Time flies (especially during the summer), and beers you mean to brew get pushed back in the queue as, say, your homegrown hops ready to harvest early; you brew a special beer on your birthday; or you realize your kegerator has run dry and you need a daily sipper — stat! It turns out all of these scenarios occurred this summer, but it’s the final example that prompted Gregory and I to brew this beer.
When you brew with another person, it’s easier to keep beer in the pipeline because you brew more often to keep two homes stocked with draft beer. Gregory and I encountered the peculiar (and terrifying) realization that both of our kegerators were dry, so we fast-tracked this beer after I brewed the #1 Summer Jam IPA so that Gregory would have draft beer to enjoy at home*.
Gregory had some hops that needed to be used so he went about creating this recipe. You could call it a hoppy saison, but we prefer to call it a farmhouse IPA because it’s closer in spirit to those bucolic beers of Belgium and France. As Phil Markowski states in an article for All About Beer, “Pretend you are a 19th-century farmer/brewer getting ready to make one of several batches of ale you produce each year. What will you brew with? You had a bumper crop of wheat so you trade a neighbor for some barley to blend with your wheat and rye. Your hop crop wasn’t great so you might substitute some evergreen boughs, juniper berries and seeds from your recently bolted coriander plants. The point is that you improvise; you brew with what is at hand.”
And that we did (and it turned out delicious). Below you will find our recipe and tasting notes. The experimental pine fruit hop we used is now marketed as Eureka. Happy brewing!
* Turns out this beer went on at my place directly after the #1 Summer Jam IPA because Gregory had some beer he brewed leftover from a friend’s wedding, and that needed to be imbibed.
No More Hops in My Freezer — Farmhouse IPA
Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.066
Anticipated SRM: 7.0
Anticipated IBU: 44
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes
46.15% — 6.00 Lbs. 2-Row
38.46% — 5.00 Lbs. Red Wheat
07.69% — 1.00 Lbs. Honey Malt
07.69% — 1.00 Lbs. Caramel Vienne 20L
0.50 oz. Exp. Pine Fruit (Pellet, 14.0% AA) @ 60 min. (First Wort)
0.50 oz. Columbus (Pellet, 15.0% AA) @ 60 min.
1.00 oz. Ahtanum (Pellet, 4.6% AA) @ 05 min.
1.50 oz. Exp. Pine Fruit (Pellet, 14.0% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. Sorachi Ace (Pellet, 9.1% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry Hop)
1.00 oz. Sorachi Ace (Pellet, 9.1% AA) @ 5 days (Dry Hop)
1.00 oz. Nelson Sauvin (Pellet, 12.5% AA) @ 5 days (Dry Hop)
1.00 oz. Ahtanum (Pellet, 4.6% AA) @ 5 days (Dry Hop)
1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
White Labs WLP568 — Belgian Saison Yeast Blend (from slurry)
2.00 g Calcium Chloride
Single infusion – 60 min @ 150F
Mash out — 20 min @ 170F
07.26.16 — Made a starter of yeast from Fir Tip Saison slurry
Brewed on 07.27.16 with Gregory
07.27.16 — 20 minute hop stand after flame out with 2 minute whirlpool
07.27.16 — Chilled to 80F and pitched yeast slurry
07.27.16 — Fermentation activity 9 hrs after pitch, brewbelt broken, put it onto secondary brewbelt
07.28.16 — Vigorous fermentation 20 hours after pitch
08.02.16 — Removed brewbelt
08.08.16 — Transferred into secondary and added dry hops
08.12.16 — Kegged entire batch and began force carbonating
Hazy orange-gold color with billowy white headstand and thick lace. Lush aromas of guava, strawberry, cedar, lemon, and grapefruit. Underlying hint of rose-like esters and peppery geranium-like phenolics from the Belgian saison yeast — taken together the bouquet reminds me of white wine sangria. Nuanced palate with flavors that follow the nose, some notes of pear and pineapple appear in the middle. Long drying finish on the bitter side with a suggestion of black pepper, and a residual tropical-juicy sweetness.
Calculated OG: 1.054
Calculated FG: 1.005
Approx. ABV: 6.4%