Post by beervolcano on Feb 7, 2021 14:10:06 GMT -5
This was our first attempt at a Saison and it turned out like a Saison despite the kitchen sink way that we did it. If I did it again, I would probably not use the Crystal malt and instead use something like Vienna malt. Also, the Maryland Homebrew Store in Columbia gave us the wrong hops and we didn't notice it until we got home. It was supposed to be plain Hallertau but it was Hallertau Blanc. Well, we just went ahead and used it anyway after calculating how much less to use because it has such a high aa content, but I wouldn't use it again.
OG = 1.057
FG = 1.008
ABV ~6.4%
Water:
Grain:
Hops:
Spice:
Yeast:
Mashed at 151o F for 90 min (just to make sure). Mashed out at 170o F and sparged with even hotter water. Collected 6.5 gallons or so.
Boiled for 60 min with the additions as listed above. Chilled to ~150o F and then added Hersbrucker hops and let stir for 10 min.
Chilled to room temp, put in a carboy, and aerated. Pitched yeast straight from the tube with no starter when the wort was 79o F (we want those esters).
Fermented in the high 70s but the temperature of the beer was probably close to 80.
Kegged after about 10 days and let chill and carbonate for a week.
Yep, it tasted like a Saison all right. Spicy and earthy, but not harsh like you might think fermenting so high, but that's the style.
OG = 1.057
FG = 1.008
ABV ~6.4%
Water:
- 5 gallons Reverse Osmosis water
- 3 gallons of double filtered tap water
Grain:
- 8 lbs Maris Otter Pale malt
- 2 lbs Rye malt
- 0.5 lb Crystal 40 malt
- 0.4 oz Hallertau Blanc (9.9% aa) 60 min, first wort
- 0.5 oz Celeia (2.7% aa) 20 min
- 0.5 oz East Kent Golding (4.7% aa) 20 min
- 0.5 oz Celeia (2.7% aa) 10 min
- 0.5 oz East Kent Golding (4.7% aa) 10 min
- 1 oz Hersbrucker (2% aa) steep, ~150o F, 10 min
Spice:
- 1 g Cardamom 5 min
Yeast:
- WLP 566 Belgian Saison II
Mashed at 151o F for 90 min (just to make sure). Mashed out at 170o F and sparged with even hotter water. Collected 6.5 gallons or so.
Boiled for 60 min with the additions as listed above. Chilled to ~150o F and then added Hersbrucker hops and let stir for 10 min.
Chilled to room temp, put in a carboy, and aerated. Pitched yeast straight from the tube with no starter when the wort was 79o F (we want those esters).
Fermented in the high 70s but the temperature of the beer was probably close to 80.
Kegged after about 10 days and let chill and carbonate for a week.
Yep, it tasted like a Saison all right. Spicy and earthy, but not harsh like you might think fermenting so high, but that's the style.