Fair Isle Brewing’s Madame R. Galle clone

(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.000
IBU = 32 SRM = 2.5 ABV = 6%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
2.75 lbs. (1.25 kg) white wheat malt
0.25 lb. (113 g) acidulated malt
4 AAU Hallertau Mittelfrüh hops (90 min.) (1 oz./28 g at 4% alpha acids)
12 AAU Hallertau Mittelfrüh hops (10 min.) (3 oz./85 g at 4% alpha acids)
8 AAU Hallertau Mittelfrüh hops (5 min.) (2 oz./57 g at 4% alpha acids)
1 Whirlfloc tablet
White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) or equivalent
White Labs WLP645 (Brettanomyces Claussenii) or equivalent
White Labs WLP665 (Flemish Ale Blend) or equivalent (optional)
1 cup corn sugar (if priming)

Step by Step
Seattle water is very soft, so the best advice is to start with reverse osmosis water and build in salts to match Fair Isle’s. Shoot for roughly 90–100 ppm calcium, 100 ppm sulfate, 65–70 ppm chloride. This can be accomplished by adding 1.25 g CaCl2, 1.75 g gypsum dissolved into mash water then adding 0.75 g CaCl2 and 1.05 g gypsum in the boil kettle at start of boil (if using very soft or reverse osmosis water).

Employ either a single infusion mash at 148 °F (64 °C) for 60 minutes total at 1.25 qts./lb. (2.6 L/kg) or, to closer replicate the brewery’s methods, a two-step mash at 145 °F (63 °C) for 30 minutes at 1 qt./lb. (2.1 L/kg) followed by an infusion to bring mash up to 155 °F (68 °C) for 30 minutes at 1.3 qts./lb. (2.7 L/kg). Once converted, recirculate for about ten minutes then raise the temperature to 168 °F (76 °C) for mashout. Sparge with 170 °F (77 °C) water near a pH of 5.2 and collect about 7 gallons (26.5 L) of wort.

Boil for 90 minutes, adding first hop addition (and those remaining kettle salts) once boil is achieved. Add other hop additions and fining agents as indicated. When the boil is complete, whirlpool for 20 minutes, then chill as quickly as possible to 75 °F (24 °C).

Ferment with your own mixed culture blend. A co-pitch mainly consisting of Belgian Style Saison Ale Yeast Blend (containing the Saison Dupont strain, among others), your favorite fruitier Brettanomyces strain is ideal, and very minor addition of Lactobacillus and Pediococcus strains are optional, but will likely add complexity, allowing the beer to slowly pick up acidity over time. Note: Funky and phenolic Brett strains are not advised. Also, we do recommend you oxygenate the wort, but a bit less than you normally would.

Let fermentation free rise as high as, but no higher than 95 °F (35 °C). Mid to upper 80s °F (30–32 °C) is ideal. Primary ferment for 6–8 weeks, longer if desired. The goal is to get this beer as dry as possible with a stable gravity of 1.002 or lower. Bottle condition with your preferred sugar source to 3–3.5 volumes. Thicker, Champagne-style green bottles are ideal. Naturally condition and wait a minimum of 6–8 weeks for best results. Embrace the skunk!

Fair Isle Brewing’s Madame R. Galle clone

(5 gallons/19 L, extract only)
OG = 1.044 FG = 1.000
IBU = 32 SRM = 2.5 ABV = 6.2%

Ingredients
3.4 lbs. (1.5 kg) Pilsen dried malt extract
1.5 lbs. (.68 kg) wheat dried malt extract
½ tsp. 88% lactic acid
4 AAU Hallertau Mittelfrüh hops (90 min.) (1 oz./28 g at 4% alpha acids)
12 AAU Hallertau Mittelfrüh hops (10 min.) (3 oz./85 g at 4% alpha acids)
8 AAU Hallertau Mittelfrüh hops (5 min.) (2 oz./57 g at 4% alpha acids)
1 Whirlfloc tablet
White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) or equivalent
White Labs WLP645 (Brettanomyces Claussenii) or equivalent
White Labs WLP665 (Flemish Ale Blend) or equivalent (optional)
1 cup corn sugar (if priming)

Step by Step
Raise 3 gallons (11 L) of water to near boiling temperature and slowly stir in half of each of the dry malt extracts and lactic acid. Return to the heat source and raise to boil. Boil for 60 minutes adding the hops at their scheduled intervals, Whirlfloc at 10 minutes remaining, and the rest of the extract with 5 minutes remaining. Meanwhile, boil and chill about 2.5 gallons (9.5 L) of water so you can top up your wort in the fermenter.

When the boil is complete, whirlpool for 20 minutes, then chill as quickly as possible to 75 °F (24 °C), and top up to 5 gallons (19 L). Follow the all-grain recipe for fermentation and packaging instructions.

Tips For Success:
According to former Head Brewer Nick Pauley, “When starting with very soft water, think of the mash salts as pH balance and enzyme protection, and the kettle salts as a flavor addition and yeast health insurance. You typically lose a good chunk of your calcium after mashing so best to add more calcium to the boil to hit your target ppm and balance salts to your desired chloride:sulfate ratio.”

“Crafting a beer like this takes a lot of patience,” said Pauley. “Sit back and wait for it to go through its paces. Up until 5–6 weeks into primary fermentation, it is very clovey and bubble gummy; checking on it prematurely can be misleading. Give the microbes the time they need to do their thing during secondary and tertiary fermentation.