Inspiration
During the brewday today, I found that without as much pressure through work and school lately, I've been thinking more openly and clearly. It's exciting to think about the future, and to have thoughts or ideas pop up that I didn't realize I'd have while brewing. I guess the past three years have been really intense and more mentally demanding than I knew. Brewing beer has a way of bringing in a stillness and clarity that I rarely find otherwise.
This recipe is Paul and Nick's Saison:
Paul Scrom of Commack, NY, member of the Long Island Beer and Malt Enthusiasts, won a gold medal in Category 20: Saison during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Nick Rosenberg. Scrom and Rosenberg’s pale table saison was chosen as best among 232 entries in the category.
I'm interested in experimenting with Belle Saison yeast in this. I've never tried the yeast, and I'm curious how fermentation temperatures of 29C will end up tasting with this strain. I swapped the Sorachi Ace for Hallertau Blanc because that's what I had on hand, and I also really like the profile of Hallertau Blanc and thought it would work well in a Saison.
Likely, a portion of this will end up being soured in a 5L jug with dregs of something after fermentation. More on that to come below.
This recipe is Paul and Nick's Saison:
Paul Scrom of Commack, NY, member of the Long Island Beer and Malt Enthusiasts, won a gold medal in Category 20: Saison during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Nick Rosenberg. Scrom and Rosenberg’s pale table saison was chosen as best among 232 entries in the category.
I'm interested in experimenting with Belle Saison yeast in this. I've never tried the yeast, and I'm curious how fermentation temperatures of 29C will end up tasting with this strain. I swapped the Sorachi Ace for Hallertau Blanc because that's what I had on hand, and I also really like the profile of Hallertau Blanc and thought it would work well in a Saison.
Likely, a portion of this will end up being soured in a 5L jug with dregs of something after fermentation. More on that to come below.
Recipe
Boil Time: 90 min
Batch Size: 18 liters
Original Gravity: 1.041
Final Gravity: 1.007
ABV (standard): 4.40%
Fermentables
Pale Malt 91.5%
Carapils 4.3%
Rye Malt 4.3%
Hops
27 g - Styrian Goldings Type: Pellet Use: Boil for 60 min
13 g - Styrian Goldings Type: Pellet Use: Boil for 45 min
27 g - Hallertau Blanc Type: Pellet Use: Boil for 0min
Mash Guidelines
Infusion, Temp: 67 C, Time: 90 min
Sparge, Temp: 76 C
Yeast
Belle Saison Packet
Water
Amsterdam Source + 7.3 g Gypsum added to mash
Mash pH: 5.82
Mash pH add: 3ml = 5.45
Pre-Boil Gravity: 1.036 / 23L
Boil pH: 5.53
Boil pH add: 3.5ml = 5.19
Boil pH add: 0.5ml = 5.1
Mid-Boil Gravity: 1.041 / 19-20L
Add: 2.5-3L water
Original Gravity: 1.041 / 19L
pH: 5.18 (this is higher than anticipated, and likely due to the water I added towards the end). Would have preferred 5.1-5.0
Post-Brewday Notes
Brewed 05/09/2020
Ideal Situation:
Ferment at 70°F (21°C)
then allow to free rise to 80°F (27°C) after 3 days
and to 85°F (29°C) after 5 days, with a total of 14 days in primary
Reality:
05/09/2020 Primary: 23C
08/09/2020: free rise to 26°C
@ 1.013 and is hazy, straw yellow, tastes spicier than other strains I've tasted - the beer comes across as nearly sharp. Other than that, there's a bit of fruit/citrus and a grainy backdrop.
14/09/2020: to 28° with a total of 14 days in primary
17/09/2020: Tasting really nice at the moment. A strong fruitiness balanced by a spiciness of the yeast makes for a very pleasant drinking experience. A very clean and simple, yet solid Saison. The beer isn't bitter and finishes not dry, and not sweet, but full-bodied and creamy.
21/09/2020: Transfer 5L to jug to age
1.002: Tastes creamy, fruity and slightly bitter on the finish. Overall quite a nice clean Saison, with the slightest bit of a flat/raw flavor towards the back of the palette. This may do well with a little more ageing.
30/09/2020: Packaged 5L in a jug to age with dregs, and kegged the rest
Batch Size: 18 liters
Original Gravity: 1.041
Final Gravity: 1.007
ABV (standard): 4.40%
Fermentables
Pale Malt 91.5%
Carapils 4.3%
Rye Malt 4.3%
Hops
27 g - Styrian Goldings Type: Pellet Use: Boil for 60 min
13 g - Styrian Goldings Type: Pellet Use: Boil for 45 min
27 g - Hallertau Blanc Type: Pellet Use: Boil for 0min
Mash Guidelines
Infusion, Temp: 67 C, Time: 90 min
Sparge, Temp: 76 C
Yeast
Belle Saison Packet
Water
Amsterdam Source + 7.3 g Gypsum added to mash
Mash pH: 5.82
Mash pH add: 3ml = 5.45
Pre-Boil Gravity: 1.036 / 23L
Boil pH: 5.53
Boil pH add: 3.5ml = 5.19
Boil pH add: 0.5ml = 5.1
Mid-Boil Gravity: 1.041 / 19-20L
Add: 2.5-3L water
Original Gravity: 1.041 / 19L
pH: 5.18 (this is higher than anticipated, and likely due to the water I added towards the end). Would have preferred 5.1-5.0
Post-Brewday Notes
Brewed 05/09/2020
Ideal Situation:
Ferment at 70°F (21°C)
then allow to free rise to 80°F (27°C) after 3 days
and to 85°F (29°C) after 5 days, with a total of 14 days in primary
Reality:
05/09/2020 Primary: 23C
08/09/2020: free rise to 26°C
@ 1.013 and is hazy, straw yellow, tastes spicier than other strains I've tasted - the beer comes across as nearly sharp. Other than that, there's a bit of fruit/citrus and a grainy backdrop.
14/09/2020: to 28° with a total of 14 days in primary
17/09/2020: Tasting really nice at the moment. A strong fruitiness balanced by a spiciness of the yeast makes for a very pleasant drinking experience. A very clean and simple, yet solid Saison. The beer isn't bitter and finishes not dry, and not sweet, but full-bodied and creamy.
21/09/2020: Transfer 5L to jug to age
1.002: Tastes creamy, fruity and slightly bitter on the finish. Overall quite a nice clean Saison, with the slightest bit of a flat/raw flavor towards the back of the palette. This may do well with a little more ageing.
30/09/2020: Packaged 5L in a jug to age with dregs, and kegged the rest