Author Topic: Farmhouse Ale with Quince  (Read 1527 times)

Offline unclebrazzie

  • Brewer
  • ****
  • Posts: 318
  • Edegem - Belgium
    • View Profile
Farmhouse Ale with Quince
« on: October 10, 2015, 03:25:31 PM »
I brewed a bretted quince saison last year which, while very quincey, failed to deliver what I wanted from it.

Quince are back in season now, and I've not yet given up on the idea so here goes:

For 20 l of 1.080 beer:

3 kg pale malt     (44%)
2 kg wheat malt   (28.5%)
1 kg caramunich  (13.5 %)
.5 kg flaked wheat (7%)
.5 kg honey          (7%) (added in secondary together with cooked quince)

Mash at 67°C until conversion complete

20g Jarrylo             @ mash
20g Lemon Drop      @ mash
8g Jarrylo               @ t-70
8g Jarrylo               @ t-10
16g Lemon Drop      @ t-10
20g Jarrylo              @whirlpool
20g Lemon Drop       @whirlpool

Ferment with fresh Wyeast3771 French Saison cake.
In secondary, add 8 quince, boiled with honey.

Bottle when completely fermented.

Hops courtesy of homoeccentricus' borrowed innocent hand.
All truth is fiction.
--Don Quichote

Offline reverseapachemaster

  • Official Poobah of No Life.
  • *
  • Posts: 3208
    • View Profile
    • Brain Sparging on Brewing
Re: Farmhouse Ale with Quince
« Reply #1 on: October 10, 2015, 03:44:25 PM »
Maybe this lines up with your vision for this beer but the combination of that much pale malt, wheat and cara seems like a recipe for a heavy, sweet beer for a farmhouse-style ale.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Farmhouse Ale with Quince
« Reply #2 on: October 10, 2015, 03:52:39 PM »
+ 1 - I increased the caramel malts to try to get a bit more color in a saison and it wasn't good. I wouldn't go over 250g, and even that is pushing it for my tastes.

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 6229
  • Chepachet, RI
    • View Profile
    • The Hop WHisperer
Re: Farmhouse Ale with Quince
« Reply #3 on: October 10, 2015, 06:09:06 PM »
+ 1 - I increased the caramel malts to try to get a bit more color in a saison and it wasn't good. I wouldn't go over 250g, and even that is pushing it for my tastes.
Yeah, Saison Voisin has a significant caramel malt sweetness and I'm just not a fan. It doesn't work too well in the style, IMO.

Now a brown ale or Oud Bruin with quince might work well with the caramel character...
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Farmhouse Ale with Quince
« Reply #4 on: October 10, 2015, 06:24:10 PM »
Agreed with all the above. Crystal in saison totally defeats the purpose for me, that being a very dry, drinkable beer. I tried 2 or 3 oz in one and didn't like it at all. Pils, Vienna or Rye, and a little wheat works for me.
Jon H.

Offline unclebrazzie

  • Brewer
  • ****
  • Posts: 318
  • Edegem - Belgium
    • View Profile
Re: Farmhouse Ale with Quince
« Reply #5 on: October 10, 2015, 06:50:55 PM »
Maybe this lines up with your vision for this ....

There you have it :)

I'm sure the BJCP has a different opinion on the matter but as far as I'm concerned, farmhouse ales can pretty well do as they please.
Sure, saisons are supposed to be super-dry and there's the whole yeast-thing and blah blah, but farmhouse ales? The very concept of a farmhouse ale would be "anything but the kitchen sink", as long as it ferments and has a certain saison-esque je-ne-sais-quoi.

But yeah, it all depends on how it lines up in your head.
Way this one's turning out, it's definitely not sweet.

[...Saison Voisin has a significant caramel malt sweetness and I'm just not a fan. It doesn't work too well in the style, IMO.
Funny you should say that, as Voisin is arguably the most authentic saison around.
All truth is fiction.
--Don Quichote

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Farmhouse Ale with Quince
« Reply #6 on: October 10, 2015, 07:29:20 PM »
Go for it l, but I think the malty sweetness from a large addition of caramunich will cover up the light flavor of the quince.

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9685
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Farmhouse Ale with Quince
« Reply #7 on: October 11, 2015, 11:59:13 PM »
I have to agree with Steve here. I'd go really delicate on the specialty malts. Find malts that compliment the quince. 13% cara malt will compete here. If it were me I'd go nearly all pils to let the fruit flavor come through./

Offline unclebrazzie

  • Brewer
  • ****
  • Posts: 318
  • Edegem - Belgium
    • View Profile
Re: Farmhouse Ale with Quince
« Reply #8 on: October 12, 2015, 06:53:54 AM »
Delicate...

Now I agree that lightly poached quince has a delicate flavour.
If you reduce it to a thick, deep-purple paste though, it becomes quite potent.

I hear your concerns, and share them to a degree. The brew is currently still quince-less; I'll report back once it's completed primary.
All truth is fiction.
--Don Quichote