Schloß Wolfenstein Alte Hundchen Dunkel

I’ve found I tend to get excited about oddly specific (and admittedly sometimes just odd) things; not quite phases, more like a recurring orbit. Hard bop. Rorquals. American wheat beer. Tradition hops.

courtesy hachenburger.de/hopfengarten

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brew day: Saison sans Merci

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Time is utterly without mercy, fleeting by in blur until there’s just a midden heap of brew days, barbecues, and fishing trips that could have been. This is about closing down summer and the thirties, about getting back on the blog horse, grabbing what’s left of the daylight in the midst of transitions. A silent brew session in anticipatorily fall-like weather. Porter that isn’t quite ready to be porter, a saison turning dark for autumn.

Well, at least I’ll have some damn beer on tap.

Saison sans Merci
Target OG: 1.055

Grist:

Mash:

  • 152°F for 75′
  • 170°F for 10′

Boil:

  • German Brewer’s Gold (pellet, 6.2% aa) at 60′ to 30 IBU

Fermentation:

  • Chill to 85°F, O2 and pitch with Wyeast 3724 Belgian Saison – for that classic flavor
  • After ~48 hours, pitch Wyeast 3711 French Saison – for quicker attenuation, because time is without mercy

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brew day: Beamishish

Brewing an Irish stout: it’s been a while. So long, in fact, that any delay from a little detour into history and personal remembrance won’t significantly prolong the wait. Let’s get a beverage before the second paragraph. Continue reading