I usually brew session strength American IPAs for their drinkability & becasue I like the grapefruit, citrus & tropical fruit hop flavour you don't get from traditional Goldings or Fuggles hops in the UK. Every now & then I brew a stout or porter for a change, but they last me a while as they aren't as sinkable as a 3.5% AIPA. This time I wanted to brew something different, but keep it pale & drinkable so a Saison came to mind - even though Saison has very loose guidelines for typical characteristics.
Quorum Sensing is a mechanism by which organisms (usually bacteria) sense the population density around them & prepare for a change in activity based on that density. A bacterial species may well exist inside a host organism in a benign fashion until they sense that there is enough of them to mount a successful attack on the host & then they change behaviour to the hosts detriment. It also is used by some social insects to enter their swarm behavior. Swarm robots are envisaged communicating through short range radio waves locally to pass messages along to a base station which co-ordinates them.
Mash: 1 hour starting at 70°C & allowed to fall to 62°C over the hour.
2 Kg of Marris Otter pale malt
1 Kg of wheat malt
460g Acid malt
50g pale crystal malt
Boil: for 1 hour
25g Saaz hops (2.2% alpha acid) added at 30 mins from the end
50g Saaz hops added at 15 minutes from the end
10g Irish Moss added 10 minutes from the end
The hot wort was crash cooled with a wort chiller & cascaded through 2 catering sized colanders to airate it. Mangrove Jack's French Saison yeast (hydrated for a few hours with a little sugar added) was added to the cooled wort & 25g of Saaz hops were added as dry hops.
The OG was 1.042 & FG 1.004, which - using the Brewer's Friend ABV calculator - gives an alcohol level of 5.0%. The calculated bitterness is 15 IBU.
Bottled after 13 days.
This is a very pale beer, with just a little acidity & wheat taste. I think this will be a drinking beer rather than a sipping beer - so true to style then.