For most beers, I decided not to post recipes and brew day notes until I also have tasting notes. I think in this way, I can keep the blog posts more interesting as I can focus on certain aspects of the recipe or methods used depending on the outcome of the beer. However, for more long term projects like brewing sour beers, I think it can serve a point to post about the brew day and then follow the progress  of the beer with a few posts.

I am hoping that this beer can be the start of a solera project. Although, the first beer is made such that it can be drunken quite quickly. Hopefully withing two months. The yeast blend that I am using only contains Saccharomyces and Lactobacillus which hopefully will result in a rather quick turn-around time. The plan is that after this beer is kegged, I will brew a new beer and rack on top of the yeast cake and at the same time either pitch a strain of Brettanomyces or pitch some dregs of some commercial sour beer that I like.



The recipe is developed to hopefully create a very light and refreshing beer where the main actor is the yeast blend. I never used this blend before, so it will be very interesting to see what flavors it will add. The malt bill is kept extremely simple, with Vienna malt as base malt and 10% flaked dinkel spelt as the only other addition. The hops are kept at a minimum so that the IBU levels are kept at 10 IBU to not prohibit the lactobacteria to do its thing.


Dinkel Saison
Date: 03-01-2017

Batch Size: 12 liter (less down in fermentor)
BIAB water: 15 liter
OG: 1041
Bitterness: 10 IBU
Est. Alcohol: 4.8%
Efficiency: 76%

Malt
90% Vienna Malt (1.86 kg)
10% Flaked Dinkel Spelt  (210g)
Mashed at 68°C for 1 hour.

Hops
60min:
2g Amarillo (8.9%)
10min:
6g Amarillo (8.9%)

Yeast
The Yeast Bay -Farmhouse Sour Ale Blend
Made a 3 dl starter the day before the brew day.

Other
1 tsp Calcium Chloride (33%) at the beginning of the mash
0.25tsp Irish Moss at 15min.
0.5 tsp yeast nutrients at 15min.