Brighton

Local beer-and-the-surrounds related stuff.

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)

Brighton Brewing Beer Water Treatment

So this is a rough approximation from a sample taken around a year ago so even if you had the same water source as where this sample was taken from it may very well have changed since then.

Results have been taken from two sources. My water (with a house water filter) done in Jan 2015 and Richard from the Brewclub done in 2014. We’re both based in Brighton so you should get a rough idea of the water. If you’re looking for a more accurate measurement I’d highly recommend Murphy and Sons’ treatment – lab manager Paul Taylor is a keen homebrewer and a very helpful, nice chap to boot.

Under each table, you’ll see some information about how to treat the water. Please note, Richard’s has slightly different treatments as he has opted for the DWB treatment which is specially prepared CaCl/CaSO4 mix.

Most homebrew software has some basic water treatment calculator functionality but I’ve found those and others online a little lacking in some areas. Recently I’ve tried out Bru’n Water which seems extremely in depth and also has some useful pointers as to why you should have this particular ion and how much of it. Give it a go if you want to go into more depth.

Bitters and Pale ales (Richard)
Ions (all figures in ppm)AMSDWBRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH7.11n/an/an/a
Nitrate29.8n/an/an/a
Calcium93.8104197.8180220
Magnesium2.835.8050
Chloride6892.344.92205.22150250
Suplhate9319320.37306.37250400
Alkalinity (as CaCO3)-192236442060

AMS – 26ml per 25 lts liquor to be used, all liquor to be treated.

DWB – 13g per 25 lts of beer to be made, to be mixed in with the mash

Bitters and Pale ales (James)
Ions (all figures in ppm)AMSCaCl flakeCalcium SulphateRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH6.85n/an/an/an/a
Nitrate46n/an/an/an/a
Calcium478095222*180220
Magnesium33050
Chloride568433173150250
Suplhate7819225295250450
Alkalinity (as CaCO3)-160189292060

*note this theoretical value is slightly over the upper target value to the right (220).

AMS (CRS) – 22ml per 25 lts of liquor to be used, all liquor to be treated

Calcium Chloride Flake – 4.3g per 25 lts of beer to be made, to be mixed in with the mash

Calcium Sulphate – 9g per 25 lts of beer to be made, to be mixed in with the mash

Stouts, Porters and Mild (Richard)
Ions (all figures in ppm)AMSCaCl flakeSaltRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH7.11n/an/an/a
Nitrate29.8n/an/an/a
Calcium23.5104127.5120140
Magnesium33050
Chloride3442157.544.92278.42250350
Suplhate4720.3767.3750150
Alkalinity (as CaCO3)-96236140100200

AMS – 13g per 25 lts of beer to be made, to be mixed in with the mash

Calcium Chloride – 2.5g per 25 lts of beer to be made, to be mixed in with the mash

Salt – 6.5g per 25 lts of beer to be made, to be mixed in with the mash

Stouts, Porters and Mild (James)
Ions (all figures in ppm)CaCl flakeCalcium SulphateSaltRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH6.85n/an/an/a
Nitrate46n/an/an/a
Calcium70.52095185.3120200
Magnesium33050
Chloride12610533264250350
Suplhate48257350150
Alkalinity (as CaCO3)189189100200

Calcium Chloride Flake – 6.5g per 25 lts of beer to be made, to be mixed in with the mash

Calcium Sulphate – 2.3g per 25 lts of beer to be made, to be mixed in with the mash

Salt – 4.3g per 25 lts of beer to be made, to be mixed in with the mash

Lagers and Pilsners (Richard)
Ions (all figures in ppm)Lactic Acid 80%Calcium SulphateRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH7.11n/an/an/a
Nitrate29.8n/an/an/a
Calcium20104124120140
Magnesium33050
Chloride44.9244.920100
Suplhate4820.3768.370100
Alkalinity (as CaCO3)-188236483060

Lactic Acid 80% – 18.5ml per 25 lts of liquor to be used, all liquor to be treated

Calcium Sulphate – 2.5g per 25 lts of beer to be made, to be mixed in with the mash

Lagers and Pilsners (James)
Ions (all figures in ppm)Lactic Acid 80%CaCl FlakeCalcium SulphateRaw LiquorTheoretical Wort values pre fermentationTargets LowerTargets Upper
pH6.85n/an/an/a
Nitrate46n/an/an/a
Calcium23.52095138.5120200
Magnesium33050
Chloride4233750200
Suplhate4825730200
Alkalinity (as CaCO3)-156189332060

Lactic Acid 80% – 15.5ml per 25 lts of liquor to be used, all liquor to be treated

Calcium Chloride Flake –  2.3g per 25 lts of beer to be made, to be mixed in with the mash

Calcium Sulphate – 2.3g per 25 lts of beer to be made, to be mixed in with the mash