As it was nearing the middle of summer I was looking for something a little “summery”. I had just kegged a cream ale and brewed a double IPA (I only do one a year or so) and I was looking for something different.
My journey into making my 2016 saison was actually born in the true spirit of a saison. Back in France saison (or farmhouse ales) were made with any number of ingredients that were laying around not getting used. In my case I was looking at my yeast and saw a pack of Safale T-58 sitting there. I honestly can’t remember when I bought it or for what reason. Oh well, I guess I’m making a saison.
Digging into my (way too big) hop inventory I notice I had some fractions of an ounce of Nelson Sauvin & Hallertauer chilling. I’m guessing they were left overs from another recipe. Then I went into my specialty grain inventory. I had some Special B, Aromatic, and flaked wheat not doing much so in they go!
I also have plenty of Pilsner & white wheat. So those we used as a base, not to help clean the closet, so to speak. I emailed a buddy of mine who makes tons of saisons the recipe and he put his approval on it, so I was ready to go. Here’s the recipe
- SRM: 9
- IBU: 29
- OG: 1.064
- FG: 1.011
- ABV: 7%
- 69% Pilsner
- 17% White wheat malt
- 4.3% flaked wheat
- 3% Aromatic Malt
- 2% Special B
- 4.3% Brown Sugar (added at 10 min)
150 for 75 minutes.
- .75 oz Nelson Sauvin @60 (12.0% AA)
- .15 oz Hallertauer @10 (4.8% AA)
I chilled the wort to 70 degrees, I didn’t have the patients to chill down to 64 degrees like Drew recommends. I simply pitched the yeast, finished cleaning up, and tossed it in my fermentation chamber.
Tasting notes: (as this beer takes shape in the keg, I may modify these notes).
Nice reddish/copper color. The “saison” spice pops right out of the glass. There is a very faint plum flavor that comes out. This beer is not quite as dry as I was hoping for, but I’m comfortable with the level of sweetness that is there. There is a wine feel coming through too. I attribute that to the Nelson hops.