Who doesn’t want a hydrometer reading of less that 1?!
|2.5 lbs||Pilsner malt||Base Grain|
|2 lbs||Vienna malt||Base Grain|
|0.5 lbs||Wheat||Specialty Grain|
|25 g||Goldings Hops||60 minute hops|
|10 g||Goldings Hops||5 minute hops|
|French Saison Yeast (Wyeast 3711)|
- Bring 1.5 gallons of water to 160
- Add grains and stir well, let sit for 90 minutes
- Sparge with 1.5 gallons of water heated to 170
- Bring to boil and add 60 minute hops
- Boil for 60 minutes, adding hops 5 minutes before end of boil
- Cool and add yeast.
- Ferment 2-3 weeks.
- Siphon beer into bottling bucket/keg.
- After touring Admiral Malting I was very excited to use their craft malt in this brew. Plus side of small batches- the extra cost of supporting a local business is easy to manage. Nothing like fresh ingredients!
- Because I was working with Pilsner Malt, I did a 90 minute boil. Pilsner has higher amount of DMS precursors (DMS can create off flavours in the finished beer), so a longer boil is recommended so those can boil out of the wort
- Very excited to have a final gravity of less than 1! Saison yeast is a monster that digests all the sugar it can, creating alcohol. This process (and lack of residual sugars) makes the final liquid less dense that water!
- When you make a saison, you have lots of yeast choices. I went with the Wyeast 3711 French Saison. I had heard other yeasts can be finicky and stall out part way through. Given that I lack temperature control, Wyeast 3711 seemed a safer bet. I had almost no krausen form during fermentation, that was a first for me….
- The nice fresh malt made for a flavourful but still clean and dry beer.
- I wanted to avoid too much clove taste, so that the pepper notes from the yeast shone through. I avoided too much clove, but also didn’t get much pepper, so mixed results.
Calculated IBU was 28, which seems about right. I don’t love very hobby beers, and this is a very dry. In the future I might do a more ‘fun’ hop at flameout/ dry hopping to add extra flavors and aroma.
- I’m looking to experiment with saisons as a style. Such a nice dry beer makes adding flavours a breeze, I’m looking forward to experimenting. Email or join the twitter conversation- tell me your favourite saison additions to help inspire my next brew!