saison

after trying CB’s awesome saison last time I was up in SF, I knew it was time to experiment with the style.

  • luckily, I had suckered him into divulging his recipe, and after a quick trip to the brew store for some yeast and bugs, an impromptu thanksgiving weekend brew day was thrown together.
  • I followed CB’s recipe for the most part, but was also in the christmas mood and made slight changes accordingly (see bold):
    • 0.50 lb Rice Hulls (0.0 SRM) Adjunct 2.41 %
      16.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 77.11 %
      1.25 lb Munich Malt – 10L (10.0 SRM) Grain 6.02 %
      1.25 lb Wheat Malt, Bel (2.0 SRM) Grain 6.02 %
      0.25 lb Caramunich Malt (56.0 SRM) Grain 1.20 %
      3.50 oz Hallertauer [4.80 %] (70 min) Hops 30.1 IBU
      1.50 oz Hallertauer [4.80 %] (0 min) Hops
      1.50 lb Candi Sugar, Clear (0.5 SRM) (used dark bel. candi) Sugar 7.23 %
      1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale
  • I mashed at 148 and ended up with around 11 gals at an OG of 1.057.
  • after pitching the yeast at 72F, I gave it a 2 day head start, then pitched white labs sour mix I and dregs from a fresh bottle of fantome noel, which had a medium fruity nose and a significant tobacco back (not my favorite bottle of the stuff, but what can you do).
  • the batch is currently fermenting at an ambient temp of 62-64, which is definitely not ideal for a saison, but since this will be in the fermenter for six months or longer I can wait for warmer weather (and hopefully some fruity esters).
  • thanks again for the inspiration CB!  can’t wait to see how this stacks up against your brew.

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