house saison round 3, dog treats
a casual perusal of my sour pipeline last week led me to realize that it had already been six months since the last iteration of my house saison hit the fermenter. luckily, I had a couple of cases of bottles and a keg ready to take on some brew, and I managed to free up part of the weekend to get some wort going.
- I started with my standard recipe that I used for the first batch (which I was very happy with), but made a few (hopefully complementary) tweaks – I upped the mash temp to 150F, adjusted the grain bill a little, added clear candi and cane sugar, brought down the IBU, and ended up with an 80 minute boil:
0.50 lb Rice Hulls (0.0 SRM) Adjunct 2.13 % 18.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 76.60 % 1.50 lb Munich Malt – 10L (10.0 SRM) Grain 6.38 % 1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 6.38 % 0.50 lb Caramunich Malt (56.0 SRM) Grain 2.13 % 4.00 oz Hallertauer [2.20 %] (70 min) Hops 12.7 IBU 2.00 oz Hallertauer [2.20 %] (0 min) Hops – 1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 6.38 %
- I ended up with ~12 gals with an OG of 1.062 (15 brix) and an IBU count of around 12.7. since all my house saisons have varied by one or more elements, I’m thinking about aggressively dry-hopping this beer a few weeks before bottling (but I haven’t ruled out other possibilities, such as racking onto fruit, oak aging, etc.).
- the winter saison smelled funky and tasted earthy and sour when I bottled and kegged it – the carafa seems to have blended nicely with the bugs. look for a review in a few weeks.
- I also baked up some spent grain dog treats using the dog-friendly alternative to my spent grain bars. even though I burned half the batch by trying to dry them out too quickly, the resulting treats were crunchy and aromatic, and the little brew assistant goes crazy for them. they make a great christmas gift for dog lovers as well!