Oak Aged Saison by White Labs - ALL GRAIN

With an onsite 24-hectoliter brewhouse, specially developed for brewing wort to propagate pure yeast cultures, White Labs also develops and experiments with delicious beer recipes that are served in their multiple tasting room locations. Designed by their Brewing Team exclusively for retail customers, here is a 5-gallon-sized Oak Aged Saison recipe that may be fermented using WLP565 Saison l Ale Yeast and WLP653 Brettanomyces lambicus. They've asked us to share this recipe with our customers, so here you go: 

Oak Aged Saison
Yeast: Primary fermentation - WLP565 Saison I Ale Yeast, secondary fermentation - WLP653 Brettanomyces lambicus
Original Gravity: 1.068
Final Gravity: - 1.005
Estimated ABV: - 8.27%
IBUs: 32.2

Grain (single infusion mash at 150°F):
49.9% 2-row barley (6lbs 8.7oz)
25% Caramunich Malt (3lbs 4.4oz)    
15.1% White Wheat (2lbs)
10% Vienna Malt (1lb 5oz)            

Hops:
.88 oz Hallertau Blanc (13.2 IBUs)
[60 minutes]
.88 oz Saaz (6.9 IBUs)
[25 minutes]
.88 oz Hallertau Blanc (10.1 IBUs)
[10 minutes]
.88 oz Saaz (2 IBUs)
[05 minutes]

Other:
WLP653 Brettanomyces lambicus should be pitched once gravity hits 1.010 and will take up to six months to finish. Before bottling add 1.5oz of medium toasted French oak chips/cubes. Leave in contact until the desired flavor is achieved.

Tasting Notes:
This is a great base beer to utilize wild yeast and bacteria. For this version, we’ve created a wild farmhouse ale that is full of barnyard funk and earthy herbal notes. Note - there is no bacteria present which means acidity will be kept to a minimum. This recipe is great to brew in the colder months, ready in time for cool summer evening BBQs, pairing this beer with grilled veggies and a fresh goat cheese garden salad. --Erik Fowler, White Labs Education & Engagement Curator