Inspired by Mike Tonsemire’s NZ saison and sauvignon blanc post, I brewed a similar style saison a while back as part of a live brew day at the Brunswick.
We had a really fun day out at the festival – on the 17th of January – and the brew went very smoothly, although we got a bit tired towards the end of the day!
Emma interviewed me throughout the day as the brew went along and edited it into a wonderful piece for the show I’m a guest presenter for.
You can listen to it here.
As you can see above – I wrapped the beer in a duvet to insulate it from the cold. My heater was just a heating mat and not too powerful. The insulation worked and in combination with an STC-1000 temp controller successfully fermented at a toasty 28C and fermented to 1.003 in a snappy 3 days. I believe that those mash notes might not be accurate and I may have done a ferulic rest at 45C for a bit to enhance the peppery aromas produced by the yeast.
After fermentation, I dry hopped for 3 days with 7g each of mosaic and Nelson Sauvin hops – just enough to leave a presence but not too much to overwhelm the beer. Tonsemire’s recipe has a stack of hops in it and I wanted a little more yeast character to remain. The beer was kegged in a corny and some brett brux and trois were pitched in – and left for 3 months.
And here’s the recipe:
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|19 L||60 min||22.655904||5.815522||1.048||1.007||5.391368|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|Saison (Standard)||25 B||1.048 - 1.065||1.012 - 1.016||20 - 35||5 - 14||0 - 0||0 - 0 %|
|Belgian Pilsen Malt||2.5 kg||51.28|
|UK Pale Ale Malt||1 kg||20.51|
|UK Wheat Malt||1 kg||20.51|
|Sugar - White Sugar/Sucrose||300 g||6.15|
|Belgian Special B||75 g||1.54|
|Australian Sylva||15 g||60 min||Boil||Leaf||7.6|
|US Mosiac||7 g||10 min||Boil||Leaf||13|
|NZ Nelson Sauvin||7 g||10 min||Boil||Leaf||12.5|
|NZ Nelson Sauvin||7 g||5 min||Boil||Leaf||12.5|
|US Mosiac||7 g||5 min||Boil||Leaf||13|
|Wyeast 3711-French Saison||80%||0°C - 0°C|
|Rest at||65°C||60 min|
|Raise by direct heating to||68°C||5 min|
|Rest at||68°C||15 min|
|Raise to and Mash out at||0°C||0 min|
Starting Water (ppm):
Mash / Sparge Vol (gal): 23 / 0
RO or distilled %: 0% / 0%
Total Grain (lb): 4.6
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1 / 0
MgSO4: 2 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 5
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 107 / 107
Mg: 11 / 11
Na: 0 / 0
Cl: 54 / 54
SO4: 59 / 59
Cl to SO4 Ratio: 0.92 / 0.92
Alkalinity (CaCO3): -87
Estimated pH: 5.49
|Download this recipe's BeerXML file|