Home > Belgian, recipe, saison, tasting > Saison #4 (Summer Spiced Saison) Recipe & Tasting

Saison #4 (Summer Spiced Saison) Recipe & Tasting

I’ve brewed quite a few saisons over the last eight months or so, but I had yet to try brewing a saison with spices as the predominant flavor and aroma. Being close to the end of summer, I wanted to have something light, dry, and slightly acidic. Inspired by Sam Adams’ Lemon Pepper Saison, I decided to use lemon zest as the primary spice, combined with the more traditional combo of coriander and grains of paradise. I also added 5% Acid malt for a dash of tartness. I think this is a solid recipe, but a bit of adjustment needs to be made to the spicing regimen.

 

2011-030 Saison #4 (Summer Spiced Saison)

 

Brewed: 08/11/11

Racked to secondary: n/a

Kegged/Bottled: 08/17/11

Ready: 08/20/11

Batch Info

————

Batch Size: 2.5 Gallons

Extraction Efficiency: ~65%

OG: 1.042

FG: 1.006

IBU: 28

SRM: 4.7

Boil Length: 90 minutes

Grain Bill

————

German Pilsner: 3lb 8oz (70%)

US White Wheat Malt: 1lb (20%)

German Acid Malt: 4oz (5%)

Belgian Cara-Wheat: 4oz (5%)

Hop Bill

———–

German Perle (6.5%AA): 10g @ 90 min

US Willamette (4.5%AA): 7g @ 30 min

US Willamette (4.5%AA): 7g @ 15 min

Other

——–

Whirlfloc: 1 tablet @ 15 minutes

Servomyces: 1 gelcap @ 15 minutes

Seeds of Paradise: 2g @ 0 min

Coriander: 5g @ 0 min

Fresh Lemon Zest: 14g @ 0 min

Water

———

Carbon Filtered San Bernardino Ground Water

Yeast

———

White Labs WLP566 Saison II

Mash Schedule

——————-

Sacch Rest: 152F for 60 minutes

Fly Sparge

Fermentation Schedule

—————————-

Pitch @ 76F, freerise for 10 days

Carbonation

—————

Hi-pressure Slow Carb: 30psi for ~60 hours.

Notes

——–

1. First time fly sparging with my 2.5 gallon system.

Tasting

———-

Appearance: Very pale. Thick white 3-finger head. Nice lacing.

Aroma: Lemon peel right up front. The pepper notes and coriander follow closely behind. Lots of fruity esters. A bit plastic-y.

Taste: Lemon and coriander dominate. Some spicy pepper, but more phenolic than from the seeds of paradise. Some stone fruity esters.

Mouthfeel: Very dry. The lemon peel  and acid malt add a nice light tartness that adds to the drying effect. Bitterness is soft, but present.

Thoughts: I think the spices are in the right balance, but are a bit too much as a whole, which reduces drinkability. I also want to try this with 3711 French Saison yeast to see if I like it as much. All in all, though, I’d call it a success.

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Categories: Belgian, recipe, saison, tasting
  1. 2011/08/25 at 7:12 am

    Looks quite good; I might need to give this recipe a try.

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