Kettle Soured Saison
- Jimmy
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Kettle Soured Saison
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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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
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- jtmwhyte
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- Name: Trevor Whyte
Re: Kettle Soured Saison
I'm also quite interested in the outcome here
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Tap 1: Festa Brew Scotch Ale
Tap 2:
"Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain -
Quaintest thoughts - queerist fancies
Come to life and fade away;
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I am drinking ale today." ~ Poe
Tap 1: Festa Brew Scotch Ale
Tap 2:
"Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain -
Quaintest thoughts - queerist fancies
Come to life and fade away;
What care I how time advances?
I am drinking ale today." ~ Poe
- Jimmy
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- Location: Halifax, NS
Re: Kettle Soured Saison
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.
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
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Re: Kettle Soured Saison
How do you find the bitterness with Topaz? I found it to be a little harsh.
On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
- Jimmy
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- Location: Halifax, NS
Re: Kettle Soured Saison
I didn't find it bad. I wonder if it's a difference in amount, and when it was added?sleepyjamie wrote:How do you find the bitterness with Topaz? I found it to be a little harsh.
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- sleepyjamie
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Re: Kettle Soured Saison
I used it in an IPA at 60min not the saison, so yeah a lot more in the amount.Jimmy wrote:I didn't find it bad. I wonder if it's a difference in amount, and when it was added?sleepyjamie wrote:How do you find the bitterness with Topaz? I found it to be a little harsh.
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On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
- Jimmy
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- Joined: Wed Sep 22, 2010 6:35 pm
- Location: Halifax, NS
Re: Kettle Soured Saison
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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Sent from my Nexus 10 using Tapatalk
- MitchK
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- Name: Mitchell Kehoe
- Location: Okanagan Valley, BC
Re: Kettle Soured Saison
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.
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