Every stingy farmhouse police you smell

The time has come for my first brettanomyces beer.

I have long loved the taste of sour beers and the science behind them. I’m not saying that I know a lot about it but then again, I have never brewed one. Brewing with different strains of yeast, hops, grains etc. teaches you how to work with them. I bet the same goes with sour beers, reading books will take you a long way, give you a good theoretical background and solve questions but without the practical experience you won’t be able to make a great beer and probably not ask the right questions.

So I have decided to try some brett for the first time, just to see how it develops and acts in my brewing environment.

For this brew I’ve decided to try the White Labs American Farmhouse blend (wlp670) for a light and strong saison since Roger, a friend and employee of my LHBS, recommended this yeast. The reason why I’m not making a lambic or kriek (both styles a love) is because saison is a style that I’ve brewed many times and feel safe brewing. Less to go wrong with the brew process and recipe formulation may give me some more room in the fermentation stage.

This brew will also work as a small review of the wlp670 hence the review category.

From the reviews on the white labs website the wlp670 doesn’t seem to require as much heat as the Belgian and French saison yeast from wyeast. For the Belgian Saison strain I had to ramp the temperature up to well over 25 degrees c (77f). I will start the primary fermentation at 20 degrees c and then let it rise after 2-3 days. Depending on the attenuation after the first 4-5 days I will start ramping the temp up to around 25 degrees c. But just to get the most of the sugars fermented I want to leave some for the brett to take care of.

That’s about it for now. My thoughts have been ventilated and I can return to my studying and snuggling. Just a few more things…

  • Here’s a picture of my starter.


  • The name of this brew will be – Every Brett You Taste.
  • My grain bill and mash schedule will be something like this:
Recipe Specifications
Boil Size: 24.88 l
Post Boil Volume: 20.71 l
Batch Size (fermenter): 18.90 l   
Bottling Volume: 17.90 l
Estimated OG: 1.066 SG
Estimated Color: 12.2 EBC
Estimated IBU: 22.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.9 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
21.00 l               Larmvägen 28 Normalbittra, ljusa öl.     Water         1        -             
2.50 kg               Pilsner (Weyermann) (3.3 EBC)            Grain         2        47.2 %        
2.00 kg               Munich I (Weyermann) (14.0 EBC)          Grain         3        37.7 %        
0.50 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         4        9.4 %         
0.30 kg               Cane (Beet) Sugar (0.0 EBC)              Sugar         5        5.7 %         
10.00 g               Magnum [14.00 %] - Boil 60.0 min         Hop           6        22.2 IBUs     
1.11 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         7        -             
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
1.0 pkg               American Farmhouse Blend (White Labs #WL Yeast         9        -             

Mash Schedule: Braumeister - Saison
Total Grain Weight: 5.30 kg
Name                  Description                             Step Temperat Step Time     
Beta gluc.            Heat to 40.0 C over 4 min               40.0 C        20 min        
Alpha amylase         Heat to 64.0 C over 4 min               64.0 C        60 min


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