After living together for almost two years my house mate, Josh Tierney, is moving to Portland, Maine to brew for Allagash. Congratulation man! This batch of beer will be our last collaboration at the federal (our house). For this one off batch we pulled out all the stops. Using spices, fruit juice, and a unique yeast choice (for style). Our goal was to brew something that would age well and we could enjoy together for years to come. Taking stock of what was available at the federal we decided to push Wyeast 9097 English Old Ale blend (an attenuative ale strain and a Brettanomyces strain) into Belgian territory by fermenting warm and allowing the Brettanomyces yeast strain to develop (age min. 6 months) a sour and funky character. We also wanted to increase the tropical fruit flavors in the finished beverage so we kicked around the idea of using mangoes, coconuts, pineapples, papaya, and guava. To finally decide on using pineapple juice (best option at store). We then decided to add Coriander, Red Peppercorns, and Saffron to really promote the development of traditional 'Saison' flavors while it ages and melds together. With a starting gravity of 21*Plato (SG 1.084) and potential abv over 9% this is not a shy Saison and anticipation is the only word that comes to mind when thinking about this colloid aging in a glass carboy upstairs. Cheers Josh, looking forward to sharing one in Portland when it's "ready".
Recipe: American Two Row, Honey Malt, Belgian Aromatic Malt, and Acidulated Malt. First wort hopped with UK Golding. Bittered with Super Galena hops. With Cascade and Delta hops added near end of boil. Ground Coriander, Red Peppercorns, and Saffron at end of boil. Fermented with Wyeast 9097 Old Ale blend.