For the spelt, I found it at my local Whole Foods in the raw - unmalted form. The spelt cost $2/lb which is about standard. I still needed to crush the spelt so I put it through my grain mill along with the barely. The one thing that I noticed is that it is a much harder kernel and was difficult for the mill to process. However, it is about the same size of barley so if I mixed them together the grain ran pretty smoothly. I was a bit concerned about the quality of the crush, but I hit my numbers so that is what counts. Also I have read that some brewers have used a cereal mash, but that doesn't seem necessary since the gelatation temperature is about the same as wheat (since it is a type of wheat). I had no problem with conversion and next time I will probably do a more tradition Saison step mash with a protein rest. The protein scum on top of the mash was crazy thick and during the boil there was huge protein chunks floating around.
As for yeast, I picked my 2 favorite strains from the Great Saison Experiment I did a couple months ago. These are at least my favorite strains so far, I also picked ones that were pure cultures because I will be adding different Brett strains at bottling.
Recipe: Traditional Spelt Saison
Batch Size 12.0 gal O.G.-1.060 F.G.-TBD
IBU-32 SRM-4 (but should be higher with long boil) ABV-TBD
IBU-32 SRM-4 (but should be higher with long boil) ABV-TBD
Grain Bill (77% Efficiency):
20 lb Pilsner Malt (80%)4 lb Raw Spelt (16%)
1 lb Acid Malt (4%)
1.75 oz Super Styrian, 9.5%, pellet, 90 min 32 IBU
2 oz Styrian Goldings, 4.5%, pellet, Whirlpool
Re-used Cultured Dupont dregs - 5 gal batch
Re-used ECY08 - 5 gal batch
Re-used Brett Drie - divided in 2 - 1 gal batches
Brew Day:
Brewed: 8/5/12
Water:
50/50 Blend of San Diego tap water and Distilled
Mash Details:
H2O/Grain Ratio: 1.25 qt/lb
Sacc Rest. Temp/Time: 148F @ 60min
Sparge Temp/Time: 170F
Boil Details:
Boil Time: 90min + a slow sparge from the mash where the first runnings were boiled rapidly
Ferment Details:
Ferment Temp: pitched at 70 then used an electric blanket to help increase temps. 82 by Day 2, 85 Day 3 and then held around 85 for a week.
So with these 12 gallons of beer I'm going to make a lot of different variations. The 5 gal batches will be split with 2.5 gallons of each getting dry-hopped to create a "Farmhouse IPA". The other 2.5 gallons (.5 gal each) will get split with different Brett strains at bottling:
- Logsdon Brett Strains
- Brett Drie
- ECY03 Brett Strains
- Allagash House Brett Strain