I brewed my first beer six years ago. Since then I've brewed over a hundred beers. Some of them have been good, some awful. At some point I started turning out more duds than successes, and I lost the interest. Then I got a dog, and poof! A year went by without a single brew.
Fast forward to April 2019, and I visited the Glazen Toren brewery with two friends. I love their beers, and the visit was so inspiring that I immediately got about brewing when I got home. I used all the information I could gather at the brewery to attempt a beer like their Saison d'Erpe-Mere: The Saison d'Sofiemyr.
- 6125g Pilsner malt
- 875g Wheat malt
- 4g CaCl
- 2g CaSO4
- 2g MgSO4
- 8g Lactic
- 14 liters water at 55C for 20min
- Added 5 liters boiling water to hit 63C, kept for 90min
- Added 11 liters boiling water to hit 72C, kept for 30min
After running off the wort, I added 10 liters of 80C water, left for 10 minutes, then ran off again.
75 minute boil.
- 50g Fuggle 4.5% @75min
- 50g Fuggle @Flmeout
- Yeast nutrient and 5g supermoss @15min
- OG 1.062
- Pitched at 21.5C
After 24 hours, the temperature dropped to 19.3C, and fermentation was active. I ran this fermentation without temperature control in my new Brew Bucket (it's too big for my current fermentation fridge).
April 26th: Fermentation still active, SG 1.004.
Eventually the beer stalled at FG 1.004. That's 7.6% ABV, about a full percent higher than attempted.
I bottled this beer three ways:
- With wort, dosing wort into individual bottles with a syringe
- With sugar, dosing syrup into individual bottles with a syringe
- With thin sugar water, to reach 6.5% ABV, as the original
Out of the three, I actually enjoyed the 6.5% version the most. Will definitely brew again.