Since the warm weather is approaching and I've got some Belgian yeast on the way, figured I should start thinking about a nice dry saison.
Colour: 5.2 SRM
36IBU
OG 1.048
5.6% ABV
Mash at 149ºF (75% eff)
90 minute boil
Grist
7lb 14oz (77.0 %) Canadian 2-Row Pilsen Malt
1lb 4oz (12.0 %) Rye Malt
3.3 oz (2.0 %) Belgian Caramunich Malt 120
14.70 oz (9.0 %) Sugar - White Sugar/Sucrose (end of boil)
Hops
NZ Nelson Sauvin (11.9 %AA) 0.25 oz 60 Min
NZ Nelson Sauvin (11.9 %AA) 0.25 oz 30 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 20 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 10 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 5 Min
NZ Nelson Sauvin (11.9 %AA) 1.00 oz At turn off
White Labs WLP550-Belgian Ale
Summer Nelson Saison
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jeffsmith
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Summer Nelson Saison
Last edited by jeffsmith on Wed Apr 25, 2012 10:28 am, edited 2 times in total.
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JohnnyMac
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Re: Summer Nelson Saison
That looks good Jeff. I've got a saison in the fermenter too, we should trade a few when they're ready.
"It's not about the beer. It's about the beer." - Don Younger
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jeffsmith
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Re: Summer Nelson Saison
I'd be up for that. It'll likely be near a month before I get a chance to brew mine though. Have an
IPA on deck next.
IPA on deck next.
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LiverDance
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Re: Summer Nelson Saison
Jeff, how did this one turn out? I'm looking at doing a rye saison and was wondering how much the 12% brought to the beer.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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jeffsmith
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Re: Summer Nelson Saison
It was great, but when I made it last year (15 gallons of it) I upped the rye to 20%. Was much happier with it.
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LiverDance
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Re: Summer Nelson Saison
Ok, i'm sitting at 23% in my recipe so that sounds good to me.jeffsmith wrote:It was great, but when I made it last year (15 gallons of it) I upped the rye to 20%. Was much happier with it.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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