Saison Kiwi 2

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 12.15 galStyle: Belgian Specialty Ale (16E)
Boil Size: 15.70 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Warrior Brewery
Bitterness: 28.6 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Warrior Single Infusion, Mash Out
Est FG: 1.011 SG (2.7° P)Fermentation: Brett-Saison, Three Stage
ABV: 5.2%Taste Rating: 45.0

Ingredients
Amount Name Type #
12.15 gal Cary, NC Water 1
30.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
20 lbs 15.10 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
14.11 oz Wheat, Flaked (1.6 SRM) Grain 4
8.82 oz Acid Malt (3.0 SRM) Grain 5
1.98 oz Sterling [9.1%] - Boil 30 min Hops 6
0.99 oz Sterling [5.7%] - Boil 30 min Hops 7
38.00 tsp Yeast Nutrient (Boil 5 min) Misc 8
0.99 oz Motueka [6.6%] - Steep 2 min Hops 9
2 pkgs Belle Saison (Lallemand Danstar #Belle Saison) Yeast 10
1 pkgs Brettanomyces Lambicus (White Labs #WLP653) Yeast 11
1.98 oz Motueka [7.0%] - Dry Hop 5 days Hops 12

Notes

Rationale behind this beer's design (1) Deliberately crush the grain finer to introduce tannins (polyphenols) which Brettanomyces readily consume to increase the "barnyard" funk character. (2) Normally for a Saison I'd mash low at 63C for maximum fermentability, but in this case, since we need residual sugars to provide food for the Brett' in the secondary fermentation, mash high and avoid beta amylase conversion. (3) Set aside 1 litre of mid-collection malt during sparge to use for starter for secondary yeast << didn't do this (4) 90-min boil to help minimize SMM (precursors for DMS due to the low LB of Pilsner malt). << didn't do this, should've but only 60 min (5) 30g gypsum to be added to Raleigh's water get ppm of Calcium to 150 and Sulphates to 350 (approx)** << did this (6) 3% acidulated malt to lower pH to 5.4 for optimal mashing and better mouthfeel (counteract pilsner malt) << did this (7) Start fermentation cool but allow to rise without temp control for the primary to allow Saison yeast flavours (8) Crash chill & transfer off sac' yeast after high Krausen but before properly attenuated in primary. This is to allow a good food source for Brettanomyces yeast in the secondary (9) Pitch Brett' yeast with starter made from original wort. >> starter used DME (10) Try to be patient... Allow 2-3 months in secondary at ambient; Dry hop with Nelson Sauvin hops after moving off secondary yeast (11) Crash chill for maximum clarity (12) Bottle with design for 3 volumes of CO2; pitch neutral yeast for bottle fermenation **Higher Sulphates provide a cleaner, crisper bitterness, particularly in beers like Saisons and Trippels which have so little body to disguise things. Other notes: Skip a ferulic acid rest at 45C during mash even though this produces phenols that aid Brett' in producing more 'funk' character, just because to go from 45C to alpha amylase saccharification stage means going through the lower beta amylase range which would increase the wort fermentability. 52 hours into primary and temp had risen to 30C - fermentation very vigorous and since it only started at 1.050, I was a bit afraid that the Belle Saison yeast would "finish" the beer too soon and not leave enough "food" for the brett' stage. The yeast is low flocculating anyway, so even crashing it will not remove all the yeast, merely reduce it. Packaged on 5/27/18 So, even though I only started it on Sunday, I started to crash it on Tuesday night - the same night as I started the brett starter (1.5L) - for which I WISH I'd taken some of the malt from the mash (%#*ing DME....) By morning, fermenter temp at 16; by late morning it was 13, 12 by end of day (backed fridge temp off to 10C). Sanitized secondary, allowed to cool then pushed beer over into secondary. Measure gravity: Jesus wept 20 on refractometer which is 1.002 already!?! I thought it was blazing away and was afraid of that... ah well... Allow to come back up to pitch temp before adding brett'. Packaging day: Measured FG on refractomer = 1.018, which corrects to 0.998! Previous batch: 2 weeks after starting fermentation - c.1.5 weeks into secondary fermentation: tested gravity - had come down to 1.011. Started at 1.055; primary brought it to 1.030. Doing well! 3 weeks after starting fermentation - fermenting gravity now 1.005 4 weeks after starting fermentation - fermenting gravity now 1.002 12/3/14: Now approx. 42 days in secondary. Add 56g of Nelson Sauvin for dry hop finish. 12/12/14: Bottle & keg. Push to keg first (18.5 litres) then to other fermenter to mix with sugar & yeast. Weigh remainder: 26 litres. Calc' 150g table sugar - dissolved in boiling water. Rehydrate yeast in warm sugar water. Big aaargh though: even though I mixed the crap out of the yeast/sugar mix - and did it about 4 times while bottling, there seemed to be an alarming amount of dry yeast in the bottom when done!? I REALLY hope there's enough yeast in there to carbonate! Measure gravity again before bottling: now saying 0.999 !!!?? Double-checked by first checking zero again then using more of sample - same reading of 1.021, which, when corrected with an OG of 1.055 comes to 0.999!