Nelson Saison

06 January 2019

Dry hopping adds a nice layer of flavor on this simple saison!

2.5 Gallons of Nelson Saison

Amount Type Ingredients
4 lbs Base Grain Pilsner Malt
1 lb Base Grain Munich Malt
0.5 lbs Specialty Grain Wheat
0.25lbs Specialty Grain Honey malt
0.10 lbs Specialty Grain L120 Malt
6 g Hops Magnum 60 Minutes
5 g Hops Nelson Sauvin- Flame out
10 g Hops Nelson Sauvin- Dry Hop
  Yeast French Saison Yeast (Wyeast 3711)
  1. Bring 1.5 gallons of water to 170
  2. Add grains and stir well, let sit for 60 minutes
  3. Sparge with 1.5 gallons of water heated to 170
  4. Bring to boil and add 60 minute hops
  5. Boil for 60 minutes
  6. Add 5 g of hops when you turn the heat off of
  7. Cool and add yeast
  8. Ferment 2 weeks
  9. 2-3 days before you plan to bottle/keg, add 10 grams of Nelson Sauvin hops to the fermentor
  10. Bottle/keg. If bottling be sure to have someone gently stir as you bottle so the chai spices are evenly distributed into bottles.
  11. Enjoy!

I had really enjoyed the earlier saison I made, so I decided to try another. One aspect I really enjoyed was the dry crispness, which inspired me to try flameout and dry hopping with Nelson Sauvin hops.

Easy drinking! (Bad photo)
Easy drinking! (Bad photo)

I feel that this recipe turned out drier, and a little more spicy than the last batch, features which have only improved with age. I made this saison later in the season, and used no fermentation control for either. It may be that slightly cooler fermentation control suppressed the banana/clove esters produced by this yeast at higher fermentation temperatures?

The beer is light and crisp, it goes great with food, or just by itself. I’m starting on a major saison kick, any ideas what I should do next?