Saison (non-brett version)
A 60 degree day feels like summer, the perfect time for a saison (Color is lighter in person)
It feel like forever since I have posted a recipe, and even longer since I posted a review. With a few beers in the pipeline (Aromatic Pale carbonating, Hoppy German Pils fermenting) I hope this can become a more regular occurrence. I plan to combine recipe and review posts into one big one like you will see below. Just seems easier. I would hate to post a recipe that was an utter failure, without acknowledging what needs to be changed. So enough with me blabbing, here is the beer..
Saison (8 gallon split batch)
OG: 1.053 FG: 1.002 ABV: 6.65% SRM: 6.3 IBU: 32.3
22% White Wheat
7% Candy Sugar
~ touch of Black Patent for color
mash 146F for 90 minutes
60 min Magnum, 30.8 IBU
1 min Saaz, 1.5 IBU
2oz Saaz, 5 minutes after flameout, at start of chill.
White Labs 565 Belgian Saison I
Pitch at 66F, hold at 68F for 36 hours, raise 2C a day until it finishes.
Final temp ~94F!
Chilled and bottled 2.5 gallons in Euro bottles
Carb to 3.5 volumes with table sugar.
Transferred remaining ~5 gallons to a carboy with ECY Brett Brux
Review (I am awful at describing what I taste)
Very hazy golden color with a fluffy white head. Spicy, earthy, slightly fruity aroma. Very peppery/earthy taste, “wheat” flavor (I hate that I used that descriptor, but feels accurate), light malt in the background, nice bitterness at the end. Finishes dry, but with lively carbonation with allows it not to taste thin at all despite the crazy low FG. Enjoyable beer overall, but has much room for improvement.
Lower the wheat a bit, take out black malt (visually would be better if the srm was lower), Acid malt could be beneficial to add a tartness which the current beer has none of. Get fresher Saaz or replace with different hops. Maybe some Amarillo for dry hop to improve aroma. The yeast adds good character but maybe investigate other options. Up the carbonation.
worbolworbol said: What do you use for the lambic yeast?
I am a big fan of East Coast Yeast. I highly suggest his sour blends for any sours, especially lambics. My plan for this batch is to do a 3 vessel split solera with 5 gallon carboys. A better explanation can be found here, about half way down. For mine, one is getting ECY20 BugCounty, one will get ECY01 BugFarm VI, and the last will get ECY02 Flemish Ale.