Kettle Soured Saison

[Jimmy]

Having brewed a number of successful kettle soured Berliner Weiss's, I figured the process could make for a refreshing twist on a saison.

Stats:
OG: 1.055
31.6 IBU
6.8%ABV

Mash
71% Pilsen Malt
18% 2 Row
11% Rye Malt

-Mash @ 149°F for 60 minutes
-Remove grain, and chill wort to 110°F

Souring:
-Add unmilled malt to wort, at a ratio of .5 lb acid malt and .5 lb 2 row per 5 gallons of wort.
-Purge wort and headspace with C02. I bubble C02 through the wort for about 90 seconds.
-Hold wort, with the unmilled malt at 110°F until the pH of the wort reaches ~3.6-3.7. This should take approximately 24 hours. Once the desired pH/sourness has been reached, remove the unmilled malt from the wort.

Boil:
Boil for 60 minutes
27.5 IBU of Topaz @ 60 minutes
4 IBU of spalt select @ 30 minutes
.5oz of spalt select (per 5 gallons) @ flameout

Fermentation:
-Ferment with Wyeast 3711 French Saison @ 65°F




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[Keith]

How did it turn out?

[jtmwhyte]

I'm also quite interested in the outcome here

[Jimmy]

It's a tasty beer. It's pretty well what you'd expect from a kettle soured saison..a bit of sourness mixed with the yeast character from the 3711.

I'd probably avoid going too sour with it - the 3.6-3.7 range seemed like a good balance between yeast flavour and sourness.

[sleepyjamie]

How do you find the bitterness with Topaz? I found it to be a little harsh.

[Jimmy]

How do you find the bitterness with Topaz? I found it to be a little harsh.

I didn't find it bad. I wonder if it's a difference in amount, and when it was added?

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[sleepyjamie]

How do you find the bitterness with Topaz? I found it to be a little harsh.

I didn't find it bad. I wonder if it's a difference in amount, and when it was added?

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I used it in an IPA at 60min not the saison, so yeah a lot more in the amount.

[Jimmy]

You could sub anything in for the topaz in this beer, I just used it because of the high alpha acid content.

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[MitchK]

I think other than subbing all the hops (I don't have either variety in my freezer) for magnum/cascade I'm going to follow this recipe to the letter this weekend, including just guessing that 24 hr will be appropriate as I don't have a ph meter.