Sunday, March 6, 2011

Saison for Beer Fests

I recently volunteered to brew up a keg of saison for the upcoming Kenosha Beer & Cheese Fest going on next month, as well as a keg for the Milwaukee Firkin a few months later. I figured I might as well get it all out of the way now and just brewed up a 10 gallon batch. I stuck with my base recipe for this one. With Spring in the near future, I'll be back to brewing more saison variations this year soon enough though! This was a good kick off. I've gotta say it's really nice having a few hundred lbs of grain on hand, and 9 lbs of hops! The only thing I had to pick up for this batch was yeast! I don't have a lot to say about this one. It went smoothly and I cooked some good Thai papaya salad while mashing & boiling. The only changes I made from past batches was that I ran out of Franco-Belgian pils malt after the first 4.5 lbs, so I made up the difference in MFB Pale malt. Also, I had a spare ounce of Crystal hop pellets in the freezer, so I added those at flameout. I was shooting for 11 gallons, but boiled down a tad too far and ended up with 10. Not a big deal. My normal OG for this recipe is below the minimum BJCP guideline, not that I follow those for everything. There was definitely room for higher gravity though. The IBUs were toward the low-middle range. They are still within the suggested range.

In other news, my pomegranate mead got the thumbs up from Annie today and will be bottled soon! 

Saaz Saison

brewed on: 3/6/2011
expected OG: 1.044

Expected IBUs: 32 IBUs
mash temp: 150F
10 gallon batch
90 minute boil


12 lbs Belgian Pils (subbed Belgian Pale malt for 7.5#)
3.5 lbs German wheat malt
8 oz acidulated malt

2oz Saaz @ 5.5% - 60 minutes

2 oz Saaz @ 5.5% - 15 minutes
3 oz Saaz @ 5.5% - flameout
1 oz Crystal - flameout

3711 French Saison - 1 pack per 5 gallon bucket

3/28/11 - OG 1.002. Dry hopped each 5 gallon batch with 1 oz Crystal (3.2%) whole leaf.

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