Dry hopping adds a nice layer of flavor on this simple saison!
2.5 Gallons of Nelson Saison
|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)|
- Bring 1.5 gallons of water to 170
- Add grains and stir well, let sit for 60 minutes
- Sparge with 1.5 gallons of water heated to 170
- Bring to boil and add 60 minute hops
- Boil for 60 minutes
- Add 5 g of hops when you turn the heat off of
- Cool and add yeast
- Ferment 2 weeks
- 2-3 days before you plan to bottle/keg, add 10 grams of Nelson Sauvin hops to the fermentor
- Bottle/keg. If bottling be sure to have someone gently stir as you bottle so the chai spices are evenly distributed into bottles.
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.
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?