Page 1 of 1

Kettle Soured Saison

Posted: Sat Jun 11, 2016 2:29 pm
by 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

Image


Sent from my Nexus 10 using Tapatalk

Re: Kettle Soured Saison

Posted: Sat Jun 11, 2016 11:10 pm
by Keith
How did it turn out?

Re: Kettle Soured Saison

Posted: Sun Jun 12, 2016 1:09 pm
by jtmwhyte
I'm also quite interested in the outcome here

Re: Kettle Soured Saison

Posted: Sun Jun 12, 2016 1:13 pm
by 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.

Re: Kettle Soured Saison

Posted: Tue Jun 14, 2016 8:48 pm
by sleepyjamie
How do you find the bitterness with Topaz? I found it to be a little harsh.

Re: Kettle Soured Saison

Posted: Tue Jun 14, 2016 8:56 pm
by Jimmy
sleepyjamie wrote: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?

Sent from my Nexus 10 using Tapatalk

Re: Kettle Soured Saison

Posted: Tue Jun 14, 2016 8:57 pm
by sleepyjamie
Jimmy wrote:
sleepyjamie wrote: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?

Sent from my Nexus 10 using Tapatalk
I used it in an IPA at 60min not the saison, so yeah a lot more in the amount.

Re: Kettle Soured Saison

Posted: Tue Jun 14, 2016 9:04 pm
by Jimmy
You could sub anything in for the topaz in this beer, I just used it because of the high alpha acid content.

Sent from my Nexus 10 using Tapatalk

Re: Kettle Soured Saison

Posted: Wed Jun 29, 2016 4:48 pm
by 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.