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It’s another Breaking Bad Sunday so what better than a beer with the ultimate yeast that broke bad… Brettanomyces. I’m always up to try a new yeast in my beers. In fact back when I entered a lot of competitions (and was actually winning) [KIDDING] one of my not so secret secrets was using a limited edition strains. I liked these strains because I always felt it added a nice layer to the beer that some judges wouldn’t be used to tasting while still being very style accurate. It was a very simple change, but an effective one. Wyeast Labs and White Labs both have limited edition ‘series’ that see new yeasts every few months. In May White Labs released WLP670 American Farmhouse Ale. This Saison and Brettanomyces blend is rumored to be from Tomme Arthur’s brewery “The Lost Abbey”.

WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
Attenuation: 75-82%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
(20-22°C)
Alcohol Tolerance: 5-10%

I brewed this beer at the beginning of June and bottled it about 12 days ago. It spent a little over 90 days in primary. I followed my typical Saison fermentation profile: Pitch at 64 degrees, hold for 24 hours, self rise to 70 over 48 hours, hold for a day, let it rise to whatever temp it gets to over 2 days, on the 6th or 7th day apply the heat wraps and bring it up into the low to mid 80’s for 4-5 days, lastly room temp until cold crash/ packaging.

I really liked the way the Brett turned out in this beer. If I was weighing the Saison yeast vs. the Brett I would say it’s 55% Brett to 45% Saison yeast. A damn nice balance for a Saison. Just enough of an expected flavor, slightly more of a specialty flavor to set it off right. The Brett flavors were more along the lines of leather, cherry, and green apples.

If a Brett Saison has ever been on your brewing radar this is the blend to start with. It’s easy, it’s a great blend flavor in the finished product, it’s less expensive than buying a Saison strain then a Brett strain and most of all it simply tastes GREAT!

I really hope this become a regular in White Labs Platinum rotation. If you liked it or you would like to try it next go around please email them. That’s the only way they know people want to buy their special releases. It really does work.

Here is the recipe I used for 5 gallons packaged finished volume

1.061 OG-1.004 FG

90 Minute Boil

1 Fresh Vial (7 days after production date) WLP670 (No Starter)

149- Mash Temp for 90 minutes

  • 41.5% Pilsner Malt
    22.8% Munich Malt
    15.5% Wheat Malt
    10.0% Corn Sugar
    5.1% Golden Naked Oats
    3.2% Belgian Caravienne
    1.9% Rye Malt
    16 IBUS Amarillo (8.5%)- 60.0 min
    8 IBUS Amarillo (8.5%) – 20.0 min
    1 oz Amarillo (8.5%) – 0.0 min

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