Sudzer Barrel Aged Saison (BV)

Several Sudzer members got the same ingredients and a vial of yeast from Cliff, all brewed the same beer, and then combined it in a barrel (I believe red wine barrel) at Mike's house, where it sat until it was kegged and redistributed to the brewers.

Brewed 5.0 gallons on 2020-06-21

Preboil gravity: 1.049

Original gravity: 1.053

Final gravity: 1.005

ABV: 6.3%

Apparent Attenuation: 90.6%

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Process notes

2020-07-05

Kegged. Let temp ramp up to 77° during fermentation. Gave to Steve H to bring to Mike's to put in barrel. Floral, somewhat sweet, honey. Some peppery notes. Easy drinking, really clean. Some dryness.

2022-08-08

Finally put the keg on. Took a small taste, and this should be good. Some lemon tartness, but not overly tart. Looking forward to this one.

Boil for 60 minutes

At 60 minutes

1.5 ounces of 3.8% Alpha Acid Styrian Goldings (Celeia) pellets

At 15 minutes

1 Whirlfloc Tablet

At 5 minutes

0.5 ounces of 8.2% Alpha Acid Aurora pellets

Mash

[83.72%] 9 pounds of Barke Pilsner (Weyermann)

[9.30%] 1 pound of German Pale Wheat Malt (Weyermann)

[4.65%] 8 ounces of German Vienna (Weyermann)

[2.33%] 4 ounces of German Munich (Weyermann)

Single infusion mash. Mashed with 4 gallons (1.49 quarts per pound) of reverse osmosis water for 60 minutes. 10lb 12oz of grain was used in the mash.

Strike water temp: (0.2/1.49) * (148 - 68) + 148 = 158.8

0.80g calcium chloride, 2.00g gypsum, and 3.00mL lactic acid added to water

After 0 mins

mash is 148°

After 15 mins

mash is 148°; pH is 5.13

After 60 mins

mash is 147°; pH is 5.27

Sparge

Sparged for 40 minutes with 4 gallons of 170° Distilled water NOT SUPPORTED! water.

0.80g calcium chloride, 2.00g gypsum, and 2.00mL lactic acid added to water

After 0 mins

pH is 5.27; specific gravity is 1.077

After 15 mins

pH is 5.43; specific gravity is 1.068

After 30 mins

pH is 5.41; specific gravity is 1.025

After 38 mins

pH is 5.41; specific gravity is 1.015; pH of wort pre boil was 5.42

Yeast

2020-06-21

Pitch starter (started on 2020-06-19 with 1000mL water, StirPlate, 100 grams DME, 0.25 tsp FermaidK) made from 1 pack of WLP565 Belgian Saison (WhiteLabs) at 70°. (Yeast was from a vial from Cliff.)

Tasting notes (8.00/10; 4 ratings)

2023-01-29

[9/10] Pale yellow, brilliant clarity. White head that persists pretty well and leaves some lacing.

Stonefruit and citrus aroma. Tart nectarine and sweet lemon. Really enjoying the aroma.

Decent tartness, but definitely not puckering. Kind of a sweet-tart character. Fruity with a sweet perception, but it finishes dry.

Overall, really drinkable, and I'm really liking the fruitiness and the "sweet candy" character even though it finishes dry.

2024-01-11

[8/10] Great clarity, good lacing. Citrusy aroma: sweet lemon, maybe a tad bit of grassiness. Decent tartness, but not puckering. Lemon pith, maybe a bit of peach. Some sweet tart.

2024-04-10

[7/10] Clarity is still brilliant with a long-lasting white head and great lacing. Aroma has gotten what I can only describe as "stale". Maybe it's Brett giving a kind of hay-like character? The flavor is semi-tart, some lemon pithy/dry finish. Getting a little more citrus in the aroma as it warms up. Light body. Not getting a ton of complexity in the flavor, but the citrusy notes aren't bad.

2024-11-28

[8/10] Final pour, Thanksgiving. Sweet tarts, some funk, medium/light body. Some stone fruit. This has been awesome, and I won’t be able to make it again.