Monthly Archives: January 2016

Kiwi Saison Recipe

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.

Kiwi Saison Beer Fermentation

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:

Recipe Details

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
Actuals 0 0

Style Details

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 %

Fermentables

Name Amount %
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

Hops

Name Amount Time Use Form Alpha %
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

Yeast

Name Lab Attenuation Temperature
Wyeast 3711-French Saison 80% 0°C - 0°C

Mash

Step Temperature Time
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

Fermentation

Step Time Temperature
Aging 0 days 0°C

Notes

Inspiration:

http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html
http://adventuresinzymurgy.blogspot.com/2011/02/nelson-sauvin-saison.html


Water:

Starting Water (ppm):
Ca: 95
Mg: 3
Na: 0
Cl: 33
SO4: 25
HCO3: 205

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
RA: -170
Estimated pH: 5.49
(room temp)