Pomelo Hibiscus Saison

It has been FAR too long since last I posted. Sorry about that,internet!

Beer things have been going on,beer was brewed and consumed,lots of life happend and too much bloody work threw spanners all over the place.

​This brew had been in the planning stages since March.

Now,true to style,I do a write up with only two bottles left. Sorry for the rubbish glassware in the beer shot; I took the pictures at my in-law’s, where all of my good glasses have been broken.

12 litre brew

OG 1.042  FG 1.001  IBUs 36(I like more hops)

35% each Weyermann Pilsner and Vienna malt

10% each table sugar,wheat malt and quick cook oats

30gr Archer whole hops at 60mins and another 20gr at 20 mins.

Yeast; TYB Wallonian Farmhouse

other stuff; 50gr dried Hibiscus flowers steeped at flame out for 15 minutes. Peel of a 2kg Pomelo. 2 Swanson Lacto Plantarum capsules.


Colour; orange/gold with pink/red hue. Would have been crystal clear had it not been shaken up in the car.

​Aroma: yoghurt like tartness,huge Pomelo fruit and peel,wonderful dirty saison yeast character from Wallonian Farmhouse(cannot think of a better way to put it) and a hint of Hibiscus tea. The base beer is still there,but quiet.


Taste; Archer hops come through in a vague hoppy kind of way, paired with the Hibiscus up front,but they give way quite quickly to the Pomelo, which rapidly covers the palate with a special kind of fruit related bitterness,which compliments the hop bitterness,and lingers.

The yeast comes through at every step of the way, but in a way that is harmonious with the other ingredients.

​Brew day went as per usual until the boil. I brought the whole volume to a boil and waited 10 minutes. At this point I took out 4ltr of wort and allowed it to cool to 40c before I sprinkled in the contents of two Swanson Lacto Plantarum capsules. I let this portion of the wort sour for three days.

After three days of souring,the non-hopped piryion was added to the already fermenting 2/3 of the already hopped beer.

Back to the main boil; at flame out I added 50gr of dried Hibiscus flowers,which was going to be 100gr  until I got cold feet.

After 7 days at 21c in the fermentation fridge,the beer was taken out and allowed to come up to 30c.

At day 14 I added the peel of a two kg Pomelo from my father-in-law’s farm. I let ot sit like that for 5 days before bottling.

​Early on I thought that I had gone WAY over the top with the peel and maybe ruined the bloody beer. But after a month in the bottle it is perfect with regards to the Pomelo peel.

This WILL be brewed again, but next time with the original 100gr og flowers I had planned for and I will sour 1/2 of the batch instead of 1/3.

Note; no Lacto was hurt by way of boiling in the production of this beer.

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Wallonian Farmhouse IPA

This beer started life as IPA de Belgique,was going to be fermented with Nottingham, was going to be a winter brew and was not going to have any kettle sugar added.
Ho hum

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The starting grainbill

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Had a stuck sparge in my new mash tun and solved the problem by holding down the braid with a spoon and holding said spoon in place with a kitchen knife.

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The boil

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The hops and WF yeast starter.

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Colour; deep copper verging on amber,clarity is quite poor due to yeast and hop haze.
Pours with dense two finger head,receding to one.

Aroma; big floral,sweet juicy tropical citrus hop nasal G.B.H.
There is a hint of malt and pepper from the yeast.

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Flavour; first off, medium- full mouthfeel that just oozes with hops(Citra/Centennial/Delta).
The finish manages to be very dry and a little warming.
Bitterness is very firm but manages to feel slightly understated. The maltiness is very supportive,which makes me glad that I took a chance on the Melanoidin malt.
I purposly undercarbed this beer at about 1.9 which helps lend a very smooth finish,yet the Wallonian Farmhouse still gives it a bone dry finish on the palate, leaving only hop resin and a hint of Saison pepper/spice.

This beer reminds me a little of Freshly Squeezed IPA, in that it is far too easy drinking than it has any right being.

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Grainbill
Munich 37%
Pils 24%
Vienna 24%
Melanoidin malt 7%
Crystal wheat 5%
300gr of table sugar in the boil
8 litre batch
OG 1.096
FG 1.008

Hops 20gr aged Galena(5%aa)@ 60
10gr each of Citra/Centennial @ 15,10,5
100gr Delta at flame out.
The Yeast Bay Wallonian Farmhouse yeast
7 days at 21c
14 days at 28c

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