Such a fantastic brew time for another batch, this time with more wheat! Single hop and a slight tweak to profile.
Beautiful hazy session strength Saison.
Note; FV temp at 22 deg C for primary to get the most from those funky flavours... it would have been brewed August in France, so can handle (and loves) the heat!
4.5 kg Pale ale malt
1.0 kg Wheat
15g Sorachi Ace at 60 minutes
15g Sorachi Ace at 30 minutes
25g Sorachi Ace Hop stand 20m
50g Dry hop one week after brew
Yeast: Mangrove Jacks French Saison M29
Mash/Sparge:
Mash 70°C for 75 minutes, 3.5 gal,
Sparge 80°C to gather 5 gal of wort.
Boil: 60, no Irish moss added as want cloudy.
OG: 1048 (5 US gallons)
Note: Slightly of my numbers, added sugar to get to OG.. Maybe due to 0.5kg less malt and 0.5kg more wheat.
On bottling day, condition with half a teaspoon of white sugar - a very hungry yeast and very lively with this much priming sugar.
Rest bottles one week warm then one week cooler.
Such a fantastic brew time for another batch!
Beautiful hazy session strength Saison.
Simple and as so good the same recipe as the prior batch!
Remember: Pump up the FV temp to at least 20 deg C to get the most from those funky flavours... it would have been brewed August in France, so can handle (and loves) the heat!
5.0 kg Pale ale malt
500 g Torrified wheat
12 g Sorachi Ace at 60 minutes
13 g Sorachi Ace at 30 minutes
25 g DryHop one week after brew
Yeast: Mangrove Jacks French Saison M29
Mash/Sparge:
Mash 70°C for 75 minutes, 3.5 gal,
Sparge 80°C to gather 5 gal of wort.
Boil: 60, no Irish moss added as want cloudy.
OG: 1048 (5 US gallons)
Note: Hit my numbers (previous brew was 1052 and was aiming for a more session strength .
On bottling day, condition with teaspoon of white sugar - go for less as a very hungry yeast and very lively with this much priming sugar.
Rest bottles one week warm then one week cooler.
Wow! What a fantastic brew!
Beautiful hazy session strength Saison.
My first Saison, kept simple and was to adjust for the next brew but there is no need it is a truly wondrous drink!
"Saisons show complex fruity esters with floral and grassy notes. The appearance is cloudy with golden hues. A lower mash temperature (63°C) to assure a very dry finish, typical of this style will be tried next time.
Thoughts: A stunning brew, perhaps less sugar to condition next time, has improved with age and a joy to drink on warm sunny days.
Remember: Pump up the FV temp to at least 20 deg C to get the most from those funky flavours... it would have been brewed August in France, so can handle (and loves) the heat!
5.0 kg Pale ale malt
500 g Spelt (i couldn't get wheat, so go this from the hippy shop)
12 g Sorachi Ace at 60 minutes
13 g Sorachi Ace at 30 minutes
25 g DryHop one week after brew
Yeast: Mangrove Jacks French Saison M29
Mash/Sparge:
Mash 75°C for 75 minutes, 3.5 gal,
Sparge 85°C to gather 5 gal of wort.
Boil: 60, no Irish moss added as want cloudy.
OG: 1052 (5 US gallons) as the yeast is a hungry one diluted with water to 1048
On bottling day, condition with teaspoon of white sugar.
Rest bottles one week warm then one week cooler.
Wow! What a fantastic brew!
Beautiful hazy session strength Saison.
My first Saison, kept simple and was to adjust for the next brew but there is no need it is a truly wondrous drink!
"Saisons show complex fruity esters with floral and grassy notes. The appearance is cloudy with golden hues. A lower mash temperature (63°C) to assure a very dry finish, typical of this style will be tried next time.
Thoughts: A stunning brew, perhaps less sugar to condition next time, has improved with age and a joy to drink on warm sunny days.
Remember: Pump up the FV temp to at least 20 deg C to get the most from those funky flavours... it would have been brewed August in France, so can handle (and loves) the heat!
5.0 kg Pale ale malt
500 g Spelt (i couldn't get wheat, so go this from the hippy shop)
12 g Sorachi Ace at 60 minutes
13 g Sorachi Ace at 30 minutes
25 g DryHop one week after brew
Yeast: Mangrove Jacks French Saison M29
Mash/Sparge:
Mash 75°C for 75 minutes, 3.5 gal,
Sparge 85°C to gather 5 gal of wort.
Boil: 60, no Irish moss added as want cloudy.
OG: 1052 (5 US gallons) as the yeast is a hungry one diluted with water to 1048
On bottling day, condition with teaspoon of white sugar.
Rest bottles one week warm then one week cooler.