Fruited Farmhouse Ale 2020

>> Friday, July 03, 2020

Today I'm brewing a Farmhouse Ale, which can be a hard style to define. When I think of a Farmhouse Ale, I think of things along the lines of traditional Saisons, which were lower ABV than a lot of modern examples. In my opinion Farmhouse Ales hit on the following points:
  • Expressive yeast character.
  • Overall rustic rather than refined character.
  • Despite the rustic character, it's still crisp and finishes dry and refreshing, and well balanced.
  • Usually highly carbonated; effervescent.
That still leaves quite a bit of room for interpretation and creativity which is one of the reasons that it's a fun style to brew. This is one I will most likely bottle rather than put on tap, as I'll want to cellar some and see how it developes over time. This will also be a low-ish ABV beer, so along the lines of a table-strength Saison. I've used the Saison Blend yeast before and really liked it's subtle "Belgian" character combined with a bit of Brett funk. Here's some info from Wyeast:
Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend
Profile: A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.
Notes: This blend contains Wyeast yeast strains that have been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. These strains carry the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains. Flocculation: Low
Attenuation: 80-90%
Temp Range: 65-80°F
Alcohol Tolerance: 12%
I'm planning on fruiting this beer but I haven't picked the fruit quite yet. It depends how my fruit harvest goes, but it'll likely involve tart cherries, raspberries, or blackberries.

The recipe today is based on the Fermentery Form Extra Farmhouse Ale recipe published on Craft Beer & Brewing. Here's the recipe as I'm brewing it today.

5.58# Viking Pilsner malt
1.50# Chit malt
2.12# Weyermann Vienna
2.12# Spelt malt
58g Aged hops (90 minutes)
81g Willamette (90 minutes)
Yeast Nutrient
Wyeast 3031 Saison-Brett Blend
Fruit TBD, secondary

Mash at 148F, 90 min boil, chill to 65F and pitch yeast then allow to free-rise.

Brewing Notes
No issues. OG came in at ~15.5 (1.061), which is a little higher than I was shooting for, but it's not too high. 



Update 7/6/2020
Fermentation seems to be rolling right along. As I mentioned above, I chilled to ~65F then brought it inside and it's been fermenting at room temp in my basement office, that's consistently around 70-72F. Fermentation does seem to be slowing a bit today with the krausen dropping from a high of about 2.5 inches to around 1 inch. Aroma in my office is quite fruity and tropical in character.

Update 8/3/2020
This beer is still in primary and there are faint traces of bubbles on top, possibly from brett working slowly, or possibly just CO2 coming out of solution. I'm going to transfer half onto 7.5# of blackberries (3# per gallon) and the other half onto 8# of a combination of peaches and apricots (3.2# per gallon). The target here is very much a fruit forward beer. I'm most worried about the blackberries since they tend to be a delicate flavor and this will be my first time using them. 

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