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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.

Categories: Belgian, recipe, saison, tasting

Saison #11 (#fml Saison) Recipe and Tasting

The #fml Saison was originally designed to be my entry in New Brew Thursday’s homebrew contest. My brewday ended up being a trainwreck, but to my great pleasure and surprise, the guys from NBT asked me to be on the show! I naturally had to drop out of the contest, but being a part of NBT is a pretty fair trade-off, I’d say.

One reason I’m glad I had to drop out of the competition was the horror of the brewday I had. Well, maybe horror is a strong word, but it was one of the worst brewdays I’ve had in a long time, at least. The day was going fine (I even had the audacity to say “wow, this brewday is going so smoothly!”), until all of a sudden, one of the anti-siphon valves on our sprinkler system decided to burst. Naturally, because we don’t have a way to shut off the water to the sprinkler system without shutting off the water to the house, this happened right as it was time to start chilling my wort. This was intended to be a hop-forward saison, so with the big charge of hops at the end of the boil sitting hot for as long as it did (It was about an hour and a half before I could get my water back on), my IBUs ended up being closer to 70-80 instead of the desired 50. Also, the hop aromatics were likely seriously hampered.

Twitter users now know why this batch was titled #fml.

I think this is a solid recipe, and the beer was drinkable in the end. I think a little tweaking and a better brewday could produce something really tasty.

2011-023 Saison #11 (#fml Saison)

Brewed: 06/09/11

Racked to secondary: n/a

Kegged/Bottled: 06/16/11

Ready: 06/20/11

Batch Info

————

Batch Size: 5 Gallons

Extraction Efficiency: 78%

OG: 1.067

FG: 1.006

IBU: ~70-80

SRM: 5.5

Boil Length: 90 minutes (~90 minute hot whirlpool

Grain Bill

————

Organic German Pilsner: 9lb (75%)

Organic German Munich Malt: 1lb         8oz (12.5%)

Organic German Carahell: 8oz (4.2%)

Organic Turbinado Sugar: 1lb (8.3%)

Hop Bill

———–

NZ Rakau (12.7%AA): 14g @ 90 minutes

NZ Rakau (12.7%AA): 14g @ 30 minutes

NZ Rakau (12.7%AA): 14g @ 15 minutes

NZ Rakau (12.7%AA): 56g @ 0 minutes

Other

——–

Irish Moss: 1 tsp @ 15 minutes

Servomyces: 1 gelcap @ 15 minutes

Water

———

Carbon Filtered San Bernardino Ground Water

Yeast

———

Wyeast 3711 French Saison

Mash Schedule

——————-

Sacch Rest: 152F for 60 minutes

Fly Sparge

Fermentation Schedule

—————————-

Pitch @ 75F, freerise for 7 days

Carbonation

—————

Slow Carb: 30psi for ~3 days

Notes

——–

1. Water to the house being off changed the 15 minute whirlpool to a 90 minute whirlpool.

2. First time using the hi-pressure slow carb method.

Tasting

———-

Appearance: Orange. Fluffy white head leaves some nice sticky lacing.

Aroma: Spicy and floral. Some malt breadyness. Some wine-like fruitiness in the back, if you look for it. A dash of citrus peel.

Taste: Much fruitier than the nose, almost tropical. Citrus peel, herbs (basil?) spice and a touch of heat.

Mouthfeel: Bone dry, well carbonated. Too bitter, for sure. The bitterness bites hard and lingers. Not too much to make it undrinkable, but much more than desired.

Thoughts: The bitterness is an obvious flaw, as is the lack of hop nose I was after. All in all, a solid recipe diminished by a train wreck brewday.

Categories: Belgian, recipe, saison, tasting

>Saison #5A (Saison Royale) Tasting & Recipe

>This recipe was an attempt to formulate a jumping-off point for playing with the Saison style. Saison has an enormous amount of flexibility flavor-wise, and I wanted to have a standard recipe that I could experiment with and build upon progressively, in order to explore the possibilities. It definitely needs some work, especially when it comes to yeast and fermentation (the essential ingredient in all beers, especially Saison), but it shows enough potential to be something to play with.

2011-013 Saison #5 (Saison Royale)



Brewed: 03/11/11

Racked to secondary: n/a

Kegged/Bottled: 03/21/11

Ready: 03/26/11

Batch Info

————

Batch Size: 5 Gallons (split)

Extraction Efficiency: 80%

OG: 1.058

FG: 1.003 (wow!)

IBU: 32

SRM: 4.7

Boil Length: 90 minutes


Grain Bill

————

German Pilsner Malt: 8lb (80%)

US Wheat Malt: 1lb (10%)

Belgian Cara-Wheat: 8oz (5%)

US Rye Malt: 8oz (5%)


Hop Bill

———–

German Perle (6.5%AA): 28g @ 90 minutes

French Strisselspalt (2.9%AA): 14g @ 30 minutes

French Strisselspalt (2.9%AA): 14g @ 0 minutes


Other

——–

Whirlfloc: 1 tablet @ 15 minutes

Servomyces: 1 gelcap @ 15 minutes


Water

———

75% Carbon Filtered San Bernardino Ground Water

25% RO Water


Yeast

———

Fermenter A: East Coast Yeast ECY08 Saison Brassiere Blend

Fermenter B: East Coast Yeast ECY03 Farmhouse Brett


Mash Schedule

——————-

Sacch Rest: 150F for 90 minutes

Fly Sparge


Fermentation Schedule

—————————-

Pitch @ 68F, freerise for 10 days


Carbonation

—————

Quick Carb: 35psi, shake for 60 seconds




Tasting

———

Appearance – Gold, a shade below copper. Three inch pillowy white head. Some staying power, with some fine lacing.

Smell – Fruit, biscuit and spice. Herbal. On the citrusy side. Earthy. Some funkiness. Taste – Big fruitiness up front, almost tropical. The herbal and spice notes blossom more in the back palate, with a light funkiness throughout. Slightly tart. Bitterness is pretty assertive, right where I like it.

Mouthfeel – A light sweetness from the crystal, with a quick and bone-dry finish. Very nice.

Thoughts – The mouthfeel, color and bitterness are spot-on where I’d like them, but I wanted more out of the yeast. I overpitched, so I’m sure the proper pitching rate would help considerably. I think the right pitching rate and a warmer fermentation temp would really add complexity and more of the spicy character I’m after. I also think upping the finishing hops would help add some extra dimension. I also am very much looking forward to tasting the Brettanomyces-spiked version called, what else, the Royale with Cheese.