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:
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) |
Download
Download this recipe's BeerXML file |