Inspiration
This beer is my first Saison since brewing at Mediamatic and working towards a house beer for their restaurant here in Amsterdam. This is based off of The Commons' Motueka Saison recipe that I've made a few times before in the past. Instead of Moteuka, I used Nelson Sauvin because I love the unique character of it. I'm interested to see how this beer turns out, and intend to compare the results with this beer, compared with how the next several I have planned in the series will be - especially given the pH adjustments I'll be making.
Recipe
Boil Time: 90 min
Batch Size: 12 liters
Original Gravity: 1.052
Final Gravity: 1.011
ABV (standard): 5.4%
Fermentables
Bohemian Pilsner 50%
Bohemian Wheat 23%
Vienna Malt 23%
Oats, Flaked 4%
Hops
Warrior 2 g @ 60 min
Nelson Sauvin 20 g @ 10 min
Nelson Sauvin 20 g @ 0 min
Nelson Sauvin 10 g @ Dry Hop 2 days
Mash Guidelines
64 °C for 60 min
Yeast
Wyeast Farmhouse Ale 3726, starter
Water
Amsterdam Source + 2g Gypsum added to mash
Post-Brewday Notes
Starter made the night before for yeast. Added 2grams of Gypsum to the mash, see Word doc for final water profile. Preboil gravity @ 1.035 and 17L
Fermentation starts @ 23C downstairs and will be brought upstairs (should have been 28C) after 48 hours (12/07/2020), unfortunately its only 24C in the upstairs right now. 14/07/2020 I just bought a small space heater so I'm hoping to be able to control the temperature more and have it set to 28C (Currently sitting at 26-27 and 1.016).
16/07/2020 @ 1.012 and 27C
17/07/2020 Dry Hop
19/07/2020 Keg and let stand @ 26 for another week. Beer at 1.010. Tastes very malt-forward but still light. The Nelson Sauvin hops are present and bring a unique flavour to the beer. I'd wish that the pH was a little lower (more acidity). Curious to see how this matures in the next week, and once packaged later.
25/07/2020: Beer has been bubbling throughout the last week, will condition for another week alongside Tolhuis II. This is really starting to taste nice now. In the last week the gravity has now dropped to 1.008. The Nelson Sauvin hops are delicately and subtly present throughout the beer - the slightest dry hop is present at the back of the palate. I find flavours of green melon, kiwi, passionfruit, gooseberry and white wine grapes. The nose and the flavor from the yeast are still a little bit lacking, especially when compared to Tolhuis II. That two day delay to raise the temperature unfortunately meant that it isn't as fruity. The beer also cleared a lot in the last week.
Finished beer pH: 4.28
Batch Size: 12 liters
Original Gravity: 1.052
Final Gravity: 1.011
ABV (standard): 5.4%
Fermentables
Bohemian Pilsner 50%
Bohemian Wheat 23%
Vienna Malt 23%
Oats, Flaked 4%
Hops
Warrior 2 g @ 60 min
Nelson Sauvin 20 g @ 10 min
Nelson Sauvin 20 g @ 0 min
Nelson Sauvin 10 g @ Dry Hop 2 days
Mash Guidelines
64 °C for 60 min
Yeast
Wyeast Farmhouse Ale 3726, starter
Water
Amsterdam Source + 2g Gypsum added to mash
Post-Brewday Notes
Starter made the night before for yeast. Added 2grams of Gypsum to the mash, see Word doc for final water profile. Preboil gravity @ 1.035 and 17L
Fermentation starts @ 23C downstairs and will be brought upstairs (should have been 28C) after 48 hours (12/07/2020), unfortunately its only 24C in the upstairs right now. 14/07/2020 I just bought a small space heater so I'm hoping to be able to control the temperature more and have it set to 28C (Currently sitting at 26-27 and 1.016).
16/07/2020 @ 1.012 and 27C
17/07/2020 Dry Hop
19/07/2020 Keg and let stand @ 26 for another week. Beer at 1.010. Tastes very malt-forward but still light. The Nelson Sauvin hops are present and bring a unique flavour to the beer. I'd wish that the pH was a little lower (more acidity). Curious to see how this matures in the next week, and once packaged later.
25/07/2020: Beer has been bubbling throughout the last week, will condition for another week alongside Tolhuis II. This is really starting to taste nice now. In the last week the gravity has now dropped to 1.008. The Nelson Sauvin hops are delicately and subtly present throughout the beer - the slightest dry hop is present at the back of the palate. I find flavours of green melon, kiwi, passionfruit, gooseberry and white wine grapes. The nose and the flavor from the yeast are still a little bit lacking, especially when compared to Tolhuis II. That two day delay to raise the temperature unfortunately meant that it isn't as fruity. The beer also cleared a lot in the last week.
Finished beer pH: 4.28