QUE SARAH SARAH (Belgian Saison)

Whatever will Sarah, will Sarah

STORY
Que Sarah Sarah is my attempt at a generational beer. Each year I will use yeast harvested from the previous years brew, and over time try to develop a yeast strain unique to my brewhouse (ie. my basement). 

The name of this particular ale, is a shout out to my wonderful brewing assistant and wise older sister, Sarah. Que sera sera, means 'whatever will be will be', and that kind of embraces this beer. We will harvest the yeast, year after year, and hopefully the beer tastes good, but who knows. Granted, que sera sera is a Spanish phrase, and the beer is a Belgian Saison, and we are American with hints of Swedish and German, but...whatever.

This is yeast driven homebrew, so you've gotta release the reigns and let the yeast develop that complex profile. Simplify the grain bill and let mother nature take credit for this one. I used Wyeast 3724 (WLP565, equivalent), which is known for producing mind-boggling flavors. Unfortunately, these little yeasties are also finicky, so careful attention and care is required.

RECIPE (PRINTABLE VERSION)
Grains (10.0lbs)
     7.5 lbs Pale Malt
     1.5 lbs Wheat Malt
     1.0 lbs CaraMunich I
Hops (9 AAUs)
     5.5 AAUs Styrian Goldings (1oz | 5.5%)
     3.5 AAUs Saaz (1oz | 3.5%)
Yeast (1 Packet)

Belgian Saison 3724 (Wyeast)

(Low | 76-80% | 70-95°F)

Misc

Yeast Nutrient
Heat Wrap
Temperature Controlled Heat Wrap

STATS

OG: 1.048

FG: 1.005 (lower if possible)
ABV: 5.5%

SRM: 9

IBU: 25

MASH SCHEDULE
Strike

20.0 qts water @ 151°F

Should settle to 144°F (140-145°F)

Infusion

4.0 qts water @ 210°F

Should settle to 154F (150-155°F)

Sparge

Prep water @ 175F

Continue until >6.5 gallons gathered

*PreBG should be 1.020 (Temperature adjusted)

BREW SCHEDULE

1 oz Styrian Golding @ :60

1 oz Saaz @ :00

Cool in Ice Bath to 78°F
Pitch Yeast Nutrient
Pitch Yeast
*Splash as mush as possible during transfer (to boost oxygen)

FERMENTATION SCHEDULE

Aerate

Before pitching the yeast, close the fermentation bucket and shake vigorously. 

Heat

Once the yeast is pitched, place fermentor in warm area (80°F+) and cover with heat wrap

The higher the temperature, the better the yeast will perform. 

Every couple of days increase the temperature on your temp controller. 

Mine capped out at 89°F, but don't hesitate to take it up to 95°F.

Patience

Wyeast 3724 takes time. Let it do its job. 

If fermentation stalls, pitch a new yeast during transfer to secondary

2 wks (Main) / 4+ wks (Sec) / 3+ wks (Bottle)
     

SESSIONS

     May, 2015

YEAST WASHING

     This process is relatively straight forward. Just be wary of contamination (per usual).
     The Homebrew Academy provides a detailed explanation of this process.