Hoppy Saison

All Grain Recipe

Submitted By: ChubbyGlutton (Shared)
Members can download and share recipes

Brewer: Chubby
Batch Size: 2.64 galStyle: Saison (16C)
Boil Size: 5.66 galStyle Guide: BJCP 2008
Color: 8.4 SRMEquipment: Shadow Beast Small batch
Bitterness: 29.7 IBUsBoil Time: 75 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Medium Body 90min
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Calcium Chloride (Mash 60 min) Misc 1
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3 lbs 15.49 oz Gladfield Pilsner Malt (1.9 SRM) Grain 4
7.76 oz Gladfield Wheat Malt (2.1 SRM) Grain 5
7.05 oz Gladfield Munich Malt (7.9 SRM) Grain 6
3.53 oz Gladfield Shepherds Delight Malt (152.3 SRM) Grain 7
0.21 oz Nelson Sauvin [12.0%] - Boil 60 min Hops 8
3.00 g Calcium Chloride (Boil 60 min) Misc 9
2.00 g Epsom Salt (MgSO4) (Boil 60 min) Misc 10
2.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.35 oz Motueka [7.3%] - Boil 10 min Hops 13
0.35 oz Nelson Sauvin [12.1%] - Boil 10 min Hops 14
0.35 oz Motueka [7.3%] - Boil 0 min Hops 15
0.35 oz Nelson Sauvin [12.1%] - Boil 0 min Hops 16
1.0 pkgs Belle Saison (Lallemand/DanStar #-) Yeast 17
0.53 tsp Yeast Nutrient (Primary 3 days) Misc 18
0.35 oz Motueka [7.3%] - Dry Hop 5 days Hops 19
0.35 oz Nelson Sauvin [12.0%] - Dry Hop 5 days Hops 20

Taste Notes

15/03/15: Tasted gravity smaple, no off flavours picked up. No DMS or Diacytl. Aroma is more yeasty than hoppy, cloves,citrus,pepper with a clean bready backbone. Smooth upfront bitterness which finisheds off on a dry finish, finish might be a bit dry, slighly astrigent. Spicy on the flavour with a bready finish. Hops still not apparent, more yeast forward. 22/03/15: After crash chilling @ 2c still hazy. Picking up black pepper, over ripe melon, green grape chracter on the nose. Upfront citrus bitterness, which smooths out into a dry breadyy finish. Light to medium body, leaning more towards the light side. Black Pepper, grape, wood dank, citrus, comples but clean beer. Have high expectations for the carbonated version. For more Detailed review please see here: http://shadowbeastbrewery.blogspot.co.nz/2015/04/shadow-beast-brewery-hoppy-saison.html

Notes

Brewday 07/03/15: Added 1l boiling water to ajust temp from 63.8c to 66.3c Had to stop sparge as the reading where getting to low. Was still 5l short of my boil and had to change it to a 75min boil and top up with 5l of water. Hydrated Yeast at 33c in bottled water for 15min, mixed then left for a further 5 min. Pitched yeast @ 22.8c fermenting @ 19.5c (Measure 20.4c) Fermentation 08/03/15: Fermentation has begun and has a large krausen. Fermenting at 20.4c Raised temp by 1c to for target of 21c, measured 21c 09/03/15: Beer is slowing down but going steady, temp measured 21.4c. Have increased the tmep to 25c to bring out more esters/phenols 10/03/15: Checked fermentation temp, was set to 25c, measure temp is 23.9c. Fermentation is slowinbg but still steady. 14/03/15: Fermentation has slowed down almost completly and krausen has dissapaeard. Finishing fermentation temp was 24.8c. Cooling down to 18c for dry hopping. 15/03/15: Took gravity sample, SG 1.040 and FG is 1.002, with a ABV of 5.2%. Dry hopping with 20g of Motueka/Nelson mix for 5 days @ 18c 20/03/15 Dropped temp to 1.5c for crash chilling on sunday 22/03/15 Primed with a 52.5g Dextrose solution. Used a syringe to add 5ml to each bottle. After bottling: 8x 330mls 2x 500 mls 4x 650mls 2x 750 mls Leaving bottles in fermentation chamber @19c for two weeks

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine