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Arctic Vortex Winter Saison (Archive)

 

This is the archive page for Arctic Vortex Winter Saison. To see the most recent recipe page go to Arctic Vortex Winter Saison.

forWebSite.jpgThis is the first of SheppyBrew's Seasonal Saisons. I had been meaning to brew a Saison for quite awhile, and finally got around to it the winter of 2013. I thought since the sun is not up as long in the winter, a winter Saison would be much darker than a regular one.

I decided to call my new beer, "Arctic Vortex Winter Saison". I had never heard of the Arctic Vortex before the winter of 2013, and the name fascinated me enough that I decided to use it to name a beer. 

The beer turned out fantastic, and very unique. Its aroma is slightly lemony with the signature farm-house pepper and funk of a saison. There is a noticeable saaz hop aroma.

Its flavor is complex. A bit of chocolate subdues the saison farm-house flavor pushing it into the blackground. A bit of pepper tries to come out in the beginning, but quickly comes across as more tart lemony flavor. Then a deep berry flavor replaces that ... sort of reminds me of maybe a combination of blackberry and blueberry. The balance starts off tart, goes a little sweet, and finishes off dry with some significant hop spiciness.

I honestly love this beer.

For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons

If you would like to read more about this beer, check out Sheppy's Blog: Arctic Vortex.

Vortex_Small.jpg


Arctic Vortex Winter Saison --- Batch 4

StyleSaisonBatch Size5.50 gal
TypeAll GrainBoil Size 7.77 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.050 SGEstimated FG1.003 SG
Recipe Bitterness24.6 IBUs (Rager)Alcohol by Volume6.1 %
BU : GU 0.497    
Recipe Color24.1 SRM
Color
  
Measured OG: 1.050 Measured FG: 1.006 
ADF: 88  Measured ABV: 5.8 

Ingredients 

Ingredients
AmtNameType#%/IBU
8.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
4.00 gChalk (Mash 60.0 mins)Water Agent2-
5 lbs 8.0 ozPilsner (2 Row) Bel (2.0 SRM)Grain357.1 %
1 lbs 12.0 ozVienna Malt (3.5 SRM)Grain418.2 %
1 lbs 4.0 ozWhite Wheat Malt (2.4 SRM)Grain513.0 %
10.0 ozMidnight Wheat Malt (550.0 SRM)Grain66.5 %
8.0 ozCane (Beet) Sugar (0.0 SRM)Sugar75.2 %
0.250 ozMagnum [12.70 %] - Boil 45.0 minHop811.1 IBUs
0.250 ozMagnum [12.70 %] - Boil 20.0 minHop94.2 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining10-
1.000 ozSaaz [3.75 %] - Boil 15.0 minHop113.9 IBUs
1.00 tspYeast Nutrient (Boil 15.0 mins)Other12-
1.000 ozSaaz [3.75 %] - Boil 10.0 minHop132.9 IBUs
1.000 ozSaaz [3.75 %] - Boil 5.0 minHop142.4 IBUs
1.0 pkgFrench Saison (Wyeast Labs #3711) [50.28 ml]Yeast15-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 11.41 qt of water at 155.6 F145.0 F90 min


Batch sparge with 2 steps (2.13gal, 3.88gal) of 168.0 F water

Recipe Notes 
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm. 
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date: 1/8/2017Strike Temp: 
Mash Temps: 140ish for a couple hours
Pre-boil OG 1.040(1.040 SG) Pre-boil Vol 8 (7.77 gal)
Actual Mash Efficiency Pitch Temp 60 
Fermentation      
Day 1: 
Day ... 
Day ... 

Brewing Notes:
01/08/2017 esheppy
Brew day went well. Long mash over time at church. Preboil gravity was perfect. OG was perfect. Pitched right at 60f. I love it when a plan comes together. 
01/09/2017 esheppy
Had some kraussen up in the air lock when I got home today. Put in blow off tube. 66. 
01/26/2017 esheppy
Took gravity reading. 1.006 makes this approximately 5.8% abv. I think I would like more malt flavor. Probably shouldn't have added the plain sugar. 
01/28/2017 esheppy
Kegged today. Didn't take another gravity reading, so I guess we'll stick with 1.006. Should be ready to drink by birthday. ?? 
02/02/2017 esheppy
Happy Ground hogs' day. Poured some from the keg. I like the flavor more than that of the gravity sample. Needs carbonation. 


Arctic Vortex Winter Saison --- Batch 3

StyleSaisonBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.049 SGEstimated FG1.008 SG
Recipe Bitterness26.0 IBUs (Rager)Alcohol by Volume5.4 %
BU : GU 0.530    
Recipe Color24.2 SRM
Color
  
Measured OG: 1.050  Measured FG:  1.008
ADF: 84  Measured ABV:  5.5

Ingredients 

Ingredients
AmtNameType#%/IBU
8.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
4.00 gChalk (Mash 60.0 mins)Water Agent2-
6 lbsPilsner (2 Row) Bel (2.0 SRM)Grain360.8 %
2 lbsVienna Malt (3.5 SRM)Grain420.3 %
1 lbs 4.0 ozWhite Wheat Malt (2.4 SRM)Grain512.7 %
10.0 ozMidnight Wheat Malt (550.0 SRM)Grain66.3 %
0.250 ozColumbus (Tomahawk) [15.20 %] - First Wort 90.0 minHop716.3 IBUs
0.250 ozGoldings, East Kent [5.00 %] - Boil 30.0 minHop82.5 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining9-
1.000 ozSpalter [2.90 %] - Boil 15.0 minHop103.0 IBUs
1.00 tspYeast Nutrient (Boil 15.0 mins)Other11-
1.000 ozSpalter [2.90 %] - Boil 10.0 minHop122.3 IBUs
1.000 ozSpalter [2.90 %] - Boil 5.0 minHop131.9 IBUs
2.0 pkgSaison : Farmhouse (Inland Island Yeast Labs #INIS-291) [124.21 ml]Yeast14-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.34 qt of water at 159.1 F148.0 F75 min


Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water

Recipe Notes 
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm. 
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date: 1/1/2016Strike Temp: 162
Mash Temps: 148 to 140
Pre-boil OG 1.039 (1.040 SG) Pre-boil Vol 7.76 (7.76 gal)
Actual Mash Efficiency Pitch Temp  
Fermentation      
Day 1: Nice start 68 70's by mid day
Day 2: 76 up past 78  
Day 3: back down 76. slowing down  

Brewing Notes:
12/18/2015 esheppy
Need to start thinking about when I'm making the 2015 version of this beer. I suspect the recipe will remain the same as batch 1 and 2. 
12/23/2015 esheppy
Did some playing around with minerals at Brewers Friend. I'm pretty happy with my original additions, so I'm keeping them as is. See http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX 
12/23/2015 esheppy
Might increase Gypsum to 8 grams and Chalk to 4 grams. (from 6 and 3) 
12/28/2015 esheppy
Bought ingredients. The LHBS didn't have WY3711 so I am trying a new Saison yeast. Inland Island Yeast Company ... 291 Inland Saison Farmhouse. http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/ We'll see how this goes. I got 2 for the price of 1. 
12/29/2015 esheppy
Made starter today. 
01/01/2016 esheppy
Brew day. Mash temp started right at 148. Actually checked the mash pH with a strip. Looks pretty close to 5.2, but it is difficult to tell. 
01/01/2016 esheppy
Weird brew day. Really late start. Collected wort and then went to movie. Dark by the time I finished. Pitched at 68. 1.050 og. Really like how decanter starter tasted. 

01/02/2016 esheppy

Going nicely. Temp is 68. Have to figure out how to warm this up. 
01/03/2016 esheppy
Still churning away. Turned on a space heater in the be room last night. Temp is 76ish. 
01/04/2016 esheppy
Still bubbling a little, but the kraussen is starting to fall. Back down to 76 after being 78+ yesterday. 
01/05/2016 esheppy
No bubbling. Took sample. Gravity is 1.008. Not as low as I would like it, but it may come down some. Taste was good, but not as spectacular as I remember the previous beers being. Might just need some yeast to settle out. I'll give it more time. 
01/09/2016 esheppy
Kegged today to free up the fermentor. Gravity still at 1.008. Will leave at room temp for a few days and see if a few points can still come off. Tasting better than a few days ago, but still not quite as good as I remember previous batches. 
01/16/2016 esheppy
Keg went into fridge. Carbing at 20psi. 
02/01/2016 esheppy
It is in the keggerator now. This has been disappearing pretty fast, and the keg is feeling lighter than it should after only a couple of weeks. It might not last much longer. 
02/06/2016 esheppy
Killed the keg. Damn. 

Arctic Vortex Winter Saison --- Batch 2

Style
Saison
Batch Size
5.50 gal
Type
All Grain
Boil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity
1.049 SG
Estimated FG
1.006 SG
Recipe Bitterness
24.0 IBUs (Rager)
Alcohol by Volume
5.6 %
BU : GU 0.489    
Recipe Color
24.2 SRM
Color
  
Measured OG: 1.049 
 Measured FG: 1.006 
ADF:  88 Measured ABV:  5.6

Ingredients 

Ingredients
AmtNameType#%/IBU
6.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
3.00 gChalk (Mash 60.0 mins)Water Agent2-
6 lbsPilsner (2 Row) Bel (2.0 SRM)Grain360.8 %
2 lbsVienna Malt (3.5 SRM)Grain420.3 %
1 lbs 4.0 ozWhite Wheat Malt (2.4 SRM)Grain512.7 %
10.0 ozMidnight Wheat Malt (550.0 SRM)Grain66.3 %
1.000 ozSaaz [4.00 %] - First Wort 90.0 minHop717.2 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining8-
1.000 ozSaaz [4.00 %] - Boil 15.0 minHop94.2 IBUs
1.00 tspYeast Nutrient (Boil 15.0 mins)Other10-
1.000 ozSaaz [4.00 %] - Boil 5.0 minHop112.6 IBUs
1.0 pkgFrench Saison (Wyeast Labs #3711) [50.28 ml]Yeast12-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.34 qt of water at 159.1 F148.0 F75 min

Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water
Recipe Notes
 
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm. 
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:
 01/01/2015
Strike Temp: 155
Mash Temps:
 140. Adjusted to 148 thru mash
Pre-boil OG 1.040 (1.040 SG) Pre-boil Vol 7.75 (7.76 gal)
Actual Mash Efficiency
 86
Pitch Temp  
Fermentation      
Day 1: 
Day ... 
Day ... 

Brewing Notes:
12/22/2014 esheppy
Just made the archive page for this. Would like to brew batch 2 before the end of the year, but we shall see. delete
12/28/2014 esheppy
Bought ingredients. Should brew this week. Not sure if it will be 2014 or 15. 
12/29/2014 esheppy
Made a starter. 6 cups water. 1.5 cups DME. Some yeast nutrient and some fermcap. Forgot about the wort until early morning. Hope it isn't too cold to take off. 
01/02/2015 esheppy
Brewed yesterday. Everything went great. Used my refractometer for the first time, which was awesome. Put in blow-off tube early this morning. I think it will be needed. 
01/04/2015 esheppy
Have not needed blowoff the yet. Things are showing down, so I put the airlock back in. Fermentation temperature was pretty low the first few days (60ish). Only now up to 66ish. Still a little bubbling, but not much. How I didn't scree myself with the low temps. 
01/05/2015 esheppy
Still bubbling ... Slowly. 68. 
01/09/2015 esheppy
Took a refractometer reading. My reading was 5.2 brix. According to the Mr. Beer calculation, this puts the gravity at 1.003. I would be surprised if that is actually correct. There is a wort conversion factor that I'm not sure what to do with. Another calculator puts that at 1, making my wort 1.009 (more likely). Need to read up on how to use a refractometer on fermenting wort. 
01/11/2015 esheppy
Racked to secondary fermentor today. Mostly because I need the primary for Snowball's Chance. Gravity is at 1.010, which puts this at 5.1% ABV. I did add 2oz of table sugar in hopes of restarting some of that yeast. I think it is reasonable to think it will get to the 1.006 that batch 1 achieved. Sample tasted wonderful. I thought it actually tasted drier than 1.010. 
01/16/2015 esheppy
Took a gravity sample. 1.006, which I think is where batch 1 ended up. This is now a 5.6% abv beer. Tastes great. 
01/18/2015 esheppy
Kegged today. Calling the fg 1.006, making this officially 5.5%abv. Keg in beer fridge. 
01/25/2015 esheppy
First taste from keg. Yummy. Think carbonation is pretty good. 
02/20/2015 esheppy
Yummy beer.Fantastic. 
02/21/2015 esheppy
Damn. The keg kicked. That sucks. This had been a great beer. 


Arctic Vortex Winter Saison --- Batch 1

Style
Saison
Batch Size
5.50 gal
Type
All Grain
Boil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity
1.049 SG
Estimated FG
1.006 SG
Recipe Bitterness
24.0 IBUs (Rager)
Alcohol by Volume
5.6 %
BU : GU 0.489    
Recipe Color
24.2 SRM
Color
  
Measured OG: 1.049 Measured FG:  1.006
ADF:  88% Measured ABV:  5.6

Ingredients 

Ingredients
AmtNameType#%/IBU
6.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
3.00 gChalk (Mash 60.0 mins)Water Agent2-
6 lbsPilsner (2 Row) Bel (2.0 SRM)Grain360.8 %
2 lbsVienna Malt (3.5 SRM)Grain420.3 %
1 lbs 4.0 ozWhite Wheat Malt (2.4 SRM)Grain512.7 %
10.0 ozMidnight Wheat Malt (550.0 SRM)Grain66.3 %
1.000 ozSaaz [4.00 %] - First Wort 90.0 minHop717.2 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining8-
1.000 ozSaaz [4.00 %] - Boil 15.0 minHop94.2 IBUs
1.00 tspYeast Nutrient (Boil 15.0 mins)Other10-
1.000 ozSaaz [4.00 %] - Boil 5.0 minHop112.6 IBUs
1.0 pkgFrench Saison (Wyeast Labs #3711) [50.28 ml]Yeast12-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.34 qt of water at 159.1 F148.0 F75 min

Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water

Recipe Notes
 
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm. 
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:
 2/21/2014
Strike Temp: 160
Mash Temps:
 150 cooled to 148 down to 145 by end
Pre-boil OG 1.040 (1.040 SG) Pre-boil Vol 7.5 (7.76 gal)
Actual Mash Efficiency
 81
Pitch Temp  65
Fermentation      
Day 1: ?
Day 2:  Active 64
Day 4:  68


Brewing Notes:
02/12/2014 esheppy
Got the grains today. Already have the hops. My LHBS didn't have the French Saison. Hopefully one of the other shops have it. 
02/13/2014 esheppy
Searched Arctic Vortex on rate beer. Did not find a beer with this name. Should I kook into trademarking it? 
02/21/2014 esheppy
Brewing today. Realized I had the wrong mash profile on this recipe. Caught it before the sparge, so it is all good. 
02/23/2014 esheppy
Note worthy: until about 1pm, I was not sure I would have this year. My LHBS gave me a call and I had to go pick it up. Therefore, I did not have time for a starter. Smacked on my way out of LHBS. Pitched when I got back home. Then, took off for a weekend in the mountains. Yeast was going pretty strong when I got home. 
02/25/2014 esheppy
Still lots of kraussen. Temp at 68. 
02/26/2014 esheppy
Kraussen starting to die, but still movement in the beer. Still bubbling from the airlock. 
02/28/2014 esheppy
Bubbling stopped sometime yesterday. May move it to a secondary sometime this weekend or may just let it sit in primary another week. 
03/01/2014 esheppy
Took sample. Tastes awesome. Gravity at 1.008 for a 5.4 abv. Would like to see that go to 1.005 or so, but we'll see. Still lots of yeast in suspension. Nice yeast flavor. Nice Saaz hop spiciness.
03/06/2014 esheppy
1.006 puts the abv at 5.6. Really like the malt flavor with the saison yeast. Really nice clarity on this beer. 
03/08/2014 esheppy
Kegged today. Still at 1.006, so that is what I am calling my FG. Farmhouse flavor nicely subdued. Not sure if that is due to the dark wheat malt or the low fermentation temperature. Will probably be drinking next weekend. 
03/14/2014 esheppy
Had my first taste of this beer this afternoon. I really really like this beer. Has a bit of the farmhouse, mostly in the aroma. Lots of spiciness from the yeast and hops. Just a bit of chocolate. There is a little berry character in the mid-flavor. Nice head. Really great beer. Yum!
04/14/2014 esheppy
Killed Gnasty, so I moved this into the keggerator. 
05/09/2014 esheppy
Killed the keg tonight. Sorry to see it gone, bit at least that means I have a keg for Blackhawk Black. 

 
Comments:
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