If you’re here, then I’m sure you’ve heard of The Mad Fermentationist, Michael Tonsmeire. He literally wrote the book on sour beers (a very informative and great read) and his blog is full of recipes, tasting notes, and all kinds of goodness. I’m a frequent visitor and really enjoy his work, so when I got the chance to buy his yeast, I jumped on it.He had a house brett-saison culture that he created over the years and Bootleg Biology isolated selected microbes and put together a culture for brewers to use, The Mad Fermentationist Saison Blend. They describe the yeast as “Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of saison yeast, wild Saccharomyces, rare brettanomyces and an opportunistic lactobacillus culture.” Yes, I can dig that!
They suggest you dry hop during the tail end of fermentation, since it plays well with fruity and tropical hops. I wanted the yeast and bacteria to shine and was looking for some tartness. Michael says the lacto wasn’t very hop tolerant, so I was added some fruity hops at flameout and forewent the dry hop. Check the recipe:
The Mad Saison
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|3 gal||70 min||low IBUs||3.66 SRM||1.054||1.005||6.43 %|
|Belgian Pilsner malt||5 lbs||76.9|
|Red wheat malt||1 lbs||15.4|
|Rye malt||.5 lb||7.7|
|Rakau||10 g||0 min||flameout||Pellet||10|
|The Mad Fermentationist Saison Blend||Bootleg Biology||high||60°F – 80+°F|
Brewed: 9/7/18 | OG: 1.050 | FG:1.002 | ABV: 6.3%
Water: Minneapolis tap water, camdpen added.
70% efficiency | Mash ph adjusted to ~5.6 | whirfloc/yeast nutrient @15
21 days @ 80°F with heating pad, 30 days ambient.
Tasting notes to follow.