Josh’s Saison
May 12th, 2010 | Published in brews
We are on a Saison kick, plus I have two batches lagering, so brewing something that ferments at a higher temp helps. Josh derived this recipe from our past saison, and decided to make a unique beer that won’t be ready to drink till the spring of 2011.
Brewed 5/11/10
Mini Mash – 5 Gallon batch
Grains:
- 1 3/4 lb Belgian Pilsner Malt
- 8 oz White Wheat
- 8 oz Flacked Wheat
- 8 oz Aromatica Malt
Initial mashing and boil in 4 gallons of water.
Mashing Notes:
60 min Total @ 152˚; Sparged with 3/4 gallon @ 170˚
Extract:
3 1/2 lb Wheat Extract (Liquid)
2 1/2 lb Extra Pale Extract (Liquid)
Hops:
- 60 minutes: 2 oz Hallertau
- 15 minutes: 1/2 oz Seeds of Paradise
- 15 minutes: 2 tablespoons of Fresh Lemon Zest
- 15 minutes: Irish Moss
- 5 minutes: 2 oz Tettnang
O.G. of 1.062
Yeast:
2L start of White Labs Belgian Style Saison Ale 565 prepared 16 hour prior to pitching. Starter was strong and healthy.
Primary Fermentation at 76° for 14 days
Secondary:
S.G. 1.012
Now comes the fun stuff.
Dry hopped – 2 oz of Tettnang
Added Wyeast Brettanomyces Claussenii 5151PC and Wyeast Brettanomyces Bruxellensis. Now off for the secondary for six months or November 25!