Saison with Mandarina Bavaria...

Saison...

Brew day 6/17/17:

2.5 Gallons
O.G. 1.040
F.G. .980

MASH:
60% (3lbs. 3.8oz.) White Wheat
20% (2 lbs. 2.5oz.) Pilsner
Mash at 148 F for 60 min

BOIL:
.30 oz. of Warrior @60 min for 30 IBUs

FLAME OUT:
1.00 oz. of Mandarina Bavaria

FERMENTATION:
800ml starter of Wyeast 3112 Brett Brux
800ml starter of OYL-500

SECONDARY:
7/16/17 Kegged on 3 light American oak spheres

CONDITIONING:
8/8/17 Kegged on 3oz. sugar

SERVING:
8/27/17

The Brett character shows with a dusty, leathery and fruity combination. The Saison yeast contributes pepper and fruit. The oak is subtle and a vanilla like note comes through in the background.  The mouth feel is good at 3.0 volumes of carbonation...the pepper and bitterness linger a bit and then fade on the tongue and make this beer a drinker.

My original intent was to dry hop this with another 2 oz....but as it aged I just didn't think it needed it.  While I do get citrus types of flavors and aromas...that could just be the yeasts.  At 7.8% ABV I can say it's a drinker and the alcohol does not show in any unpleasant way.

This was the first time I've naturally carbonated in the keg.  Took longer than I thought to get to the right pressure.  I'd hook my spunding valve up about once a day to see where it was at.  At 2.5 weeks is was at the same pressure that it would need to be if force carbed.  Seemed to work fine with the added benefit of the Brett getting some more time to chew.

I could have left it conditioning longer to see where it would go or blending a bit of sour beer would be interesting...things to consider for the next Saison.