When I first decided to try homebrewing, there were two things I knew I wanted to get to as soon as I had a handle on things: an English barleywine and a funky saison. Five batches in and I was making the second happen.
Without the knowledge nor experience to cultivate a good ‘wild’ culture, I co-pitched WYeast’s powerful 3711 saison yeast along with a vial of White Lab’s 648, Brett Brux Trois Vrai. Check out that FG.
3.00 kg Pilsner malt
1.25 kg Wheat malt
0.75 kg Vienna malt
0.20 kg Acid malt
0.5 oz Willamette + 0.5 oz Saaz @ 60 min
0.5 oz Willamette + 0.5 oz Saax @ 15 min
Mashed at 153F for 90 min, boiled 90 min (Long mash due to bottling other beer)
Pitched both WY3711 and WLP648 together
OG: 1.045 FG: 1.000 IBU: 26
Brewed: June 21, 2015
Bottled: August 23, 2015
[Sep 5, 2015] Big fruitiness, apricot and white peaches. Subtle funk, bit of fruit skin character. Not yet fully carbonated.
[Sep 24, 2015] Has developed more of a cider-like character, a lot of apple/pear skin. Not yet a lot of funk.
[Oct 8, 2015] This is better than the last bottle. Orange stone fruit on the nose, gently spicy. Still plenty of apple/pear but more going on.