A Saison in Hell

I’m trying out a new system for the SkullBräu Beer Brewing Brewery. I’m moving the operation into the great out of doors so I can really start to connect with the natural world through the act of brewing. It’s via the boiling and fermenting of malted barley under the open sky that I will for once realize the loving embrace of mother Gaia and come to terms with the connectedness of all living things. Nah, just jokes, it’s really because my new huge ass kettle (57L) won’t fit on my stove.

Being that this is my first time using a propane burner with a full boil, I though to keep things fairly simple. Seeing as Ol’ Scorching Yellow Face is spending more time on high these days, I thought a lighter style would be nice. I decided on a Saison. There are still more variables changing in this brew than I’m totally comfortable with. I also made an immersion chiller to add to the change up as well.

The grain bill is dead simple. Wheat is the new hops, so I couldn’t leave out some of that. I’m hoping to have the yeast shine through. I’ll make a starter tonight of Yeast Bay’s Wallonian Farmhouse strain. One thing that I haven’t figured out in my setup is a fermentation chamber. Seeing as this yeast likes things warmer, I’ll ferment in my kitchen rather than in the dungeon and this also gives me the opportunity to beat box along with the bubbling yeast flatulence. This yeast is supposed to be a monster attenuator so I’m adjusting the mash accordingly. I’m not sure if I’ll bother adding the sugar or not. If I do, I’ll add it after fermentation has slowed down a bit.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20 L 90 min 26.3 IBUs 3.3 SRM 1.055 1.006 6.5 %
Actuals 1.046 1.004 5.5 %


Name Amount %
Pilsner (2 Row) Ger 4 kg 84.21
Wheat Malt, Ger 500 g 10.53
Cane (Beet) Sugar 250 g 5.26


Name Amount Time Use Form Alpha %
Northern Brewer 20 g 90 min Boil Pellet 8.5
Saaz 28.5 g 10 min Boil Pellet 4
Saaz 28.5 g 0 min Boil Pellet 4


Name Lab Attenuation Temperature
Wallonian Farmhouse Yeast Bay 85% 20°C - 26°C


Step Temperature Time
Mash In 66.67°C 60 min



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