other posts so I won't go on at length, but it was originally a beer brewed in Spring for consumption by farm labourers during the harvest. Maybe I'm fooling myself, but now that February is here I'd like to think the worst of the winter is behind us, (at least on the Island) and the time is at hand for springtime brewing. The Harvester is the second in my series of blue-collar beers, after the Beast of Burden Brown Porter.
My inspiration for this beer is The Saison de Dottignies from the Belgian Brouwerij De Ranke, a beer that I reviewed last month. Saisons can have a wide range of characteristics, from fruity and overpowering to refreshing and delicate, and it is this latter, more gentle end of the style that the Saison de Dottignies comes from. My goal is to make a beer that is refreshing and crisp and not overpowered by fruitiness, with a dry finish and a considerable hop character. Many saisons are made with spices such as pepper and coriander, but I want the spice character to be understated and so allow the yeast alone to provide a gentle element of Belgian spice. I used a specific saison yeast to provide this character as well as to give the beer a dry finish. Unlike many of my other beers, I did not use powerful Northwest hops, but rather milder European Noble hops in fairly high quantities to provide a moderate bitterness and hop character. The grain bill was simple featuring only Pilsner and Vienna malts, with some wheat malt for head retention. I'll write again when this beer is ready to drink and see if its been a success.
8 lbs. Pilsner Malt 70%
3 lbs. Vienna Malt 26%
6 ozs. Wheat Malt 3%
0.8 oz. Zeus (whole) 60 mins - 12HBU
0.5 oz. Hallertauer (pellets) 15 mins
0.5 oz. Goldings (pellets) 15 mins
0.5 oz Saaz (whole) 15mins
0.5 oz. Saaz (whole) 3 min
0.5 oz. Goldings (pellets) 3 min
1 oz Saaz (pellets) dry-hop
Target FG 1.005
Target abv 5.4%