A dynamic strain that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. This yeast leaves the finish slightly tart and with an excellent mouth feel.
Technical Specifications
| Attenuation: | 74-79% |
| Flocculation: | Medium |
| Temp Range: | 70-95°F |
| Alcohol Tolerance: | High |
Sample Usage: Farmhouse Ale
Grain:
11 # Malted 2-Row (Rahr)
1 # Malted White Wheat
1/2 # Unmalted Wheat
Mash Temp.:
Mashed at 148 F for 1 hour at a grist to water ratio of 1/3 (pounds)
Sparged with 3.5 gallons of water at 178 F.
First runnings 1.082
Second runnings 1.038
Hops:
60 minutes 3/4 oz Challenger 8.8%
25 minutes 1 oz German Hallertau 3.3% (2011 crop)
5 minutes 1/2 oz Hallertau 5.5% (2012 crop)
Original Gravity was 1.055 (14 Plato)
Oxygenated with aeration stone
Yeast:
Saison:Farmhouse INIS291
Sample Usage: Dark Saison
Brewer: Greg R.
“This is a great saison yeast.”
Grain:
85% Bohemian floor malted Pilsner
15% Caramunich 120
Mash Temp.:
148 for 60 min
Then 165 for 10 min
Then 175 for 10 min
Boil time: 90 min
Hops:
Caliente
Pitched at 70F, gravity was 1.070, increased temperature gradually to 100F and held there for 3 hours. Temperature was reduced gradually to 70F.
Yeast:
Saison:Farmhouse INIS291
Sample Usage: Big Pig – Imperial Farmhouse Ale
Brewer: Steve H.
“complex esters”
“fantastic, complex Belgian beer”
“It has been a real favorite of mine and all my friends as well”
Grain:
94% pale malt (2-row US)
4% Caramel 40L
2% Munich 20L
Hops:
60 min – 1 oz Summit
15 min -4 oz Centennial
0 min – 4 oz Centennial
Dry Hop – 1 oz Centennial
OG 1.067 FG 1.006 IBU: 63 (Tinseth)
Yeast:
Saison:Farmhouse INIS291
*INIS-291 Farmhouse Saison has been identified using polymerase chain reaction (PCR) to contain the glucoamylase gene (STA1), which can be an indicator of S. cerevisiae var. diastaticus. As such, INIS-291 has the ability to utilize some dextrins which are unfermentable to most species of S. cerevisiae, and thus achieve a very high level of attenuation. However, INIS-291 is not considered a contaminant and will not over attenuate finished beer when a high level of attenuation is expected.