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After a recent trip to Portland Maine for a beer festival and getting to try some beers of this style from Oxbow, Hill Farmstead, Pretty Things, etc. i'm going to try my hand at making this style. Seems like they are all pretty straight forward and it's mostly about the yeast.

22L Batch
OG - 1.049
FG - 1.008
IBU 23
Pale 2Row - 55%
Wheat Malt - 35%
Vienna Malt - 10%
60min 10g Centennial
20 min 10g Amarillo
15 min 10g Nelson Sauvin
0 min 20g Amarillo
0 min 20g Nelson Sauvin
WLP670 American Farmhouse Blend
1/2 Oak Spiral
Age 3 months

I did a split batch this weekend. Half with 665 (flemish ale) and half with 670. The 670 is chugging away. Still waiting on the 665 to do something. Mine was more of flanders brown - pils, caravienne, caramunich, flaked corn so the farmhouse will be a bit weird. I've heard really good things about that yeast though.

I've never tried an american farmhouse ale, how does it compare to the belgian and french ones?

gm- wrote:I've never tried an american farmhouse ale, how does it compare to the belgian and french ones?

they use more american hops in these versions is the only real big thing I can see.

You can really put late hops to a saison and it will be great. I'd use way more...

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Updated the hop profile a bit to add some flavoring hops. I'll try the aroma after the 3 months of aging and if need be I can dry hop it a bit.

I have a 670 Saison in a carboy now. I think it's been close to 2 months. I'll draw a sample tonight and share my thoughts.

hogie wrote:I have a 670 Saison in a carboy now. I think it's been close to 2 months. I'll draw a sample tonight and share my thoughts.

awesome hogie, looking forward to hearing your progress.

Reviving this old thread. My carboy of Saison with 670 has been conditioning for 7 months now. Just drew a sample. Gravity is at 1.004. Tasting delicious. Not overly sour though. Gonna let it age till Summer.

Did you end up making one too LD?


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I did, I found it didn't get too lactic sour more funky than anything. I really enjoyed what I made.

Yeah that's what I found from the sample too. Some funk on the end.


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Just got some american farmhouse yeast in, will probably give this recipe a go over the long weekend.

So any thoughts on for how long to age this? 6 months or more?

Mine's been ageing a year now. Will tap it in August at some point.

I gave mine 4 months and was happy with it. I also bottled some that I still have, looks like they are almost 1 year old

Sounds good, I'll age it until X-mas at least then

Thanks

Bottled mine yesterday. Very sour and not much funk.

So I kegged mine last weekend after 3 months in the carboy, as all my taps were empty. Not a whole lot going on, pretty similar to regular saison, with a bit of horse. Very nice beer, but not quite funky enough. Think I will have to try it again and age for longer time.