11: Bieres de la Meuse Saison
Bieres de la Meuse (French Saison) #04
OG 1048 - xxxx, Brewed 16/05/20
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!
Ingredients:
4.5 kg Pale ale malt
1.0 kg Wheat
Hop Profile: Sorachi Ace 6.7%
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.
Bieres de la Meuse (French Saison) #02
(OG 1048 - 1010, Brewed 09/07/19)
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!
Ingredients:
5.0 kg Pale ale malt
500 g Torrified wheat
Hop Profile: Sorachi Ace 6.7%
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.
Bieres de la Meuse (French Saison) #01
(OG 1048 - 1010, Brewed 06/07/18)
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!
Ingredients:
5.0 kg Pale ale malt
500 g Spelt (i couldn't get wheat, so go this from the hippy shop)
Hop Profile:
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.
(OG 1048 - 1010, Brewed 06/07/18)
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!
Ingredients:
5.0 kg Pale ale malt
500 g Spelt (i couldn't get wheat, so go this from the hippy shop)
Hop Profile:
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.
