Hibiscus Saison mb10
Extract Recipe
Submitted By: bonarekm (Shared)
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Brewer: michael bonarek | |
Batch Size: 4.90 gal | Style: Saison (16C) |
Boil Size: 3.25 gal | Style Guide: BJCP 2008 |
Color: 6.0 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
Bitterness: 29.5 IBUs | Boil Time: 60 min |
Est OG: 1.066 (16.0° P) | |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3.04 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
1 |
3.04 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
2 |
4 lbs 8.00 oz |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
3 |
2 lbs 12.42 oz |
Wheat Dry Extract (8.0 SRM) |
Dry Extract |
4 |
1.25 oz |
Nelson Sauvin [11.4%] - Boil 60 min |
Hops |
5 |
0.70 oz |
Nelson Sauvin [11.4%] - Steep 0 min |
Hops |
6 |
1.0 pkgs |
Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) |
Yeast |
7 |
1 lbs |
Honey (1.0 SRM) |
Sugar |
8 |
Notes
brewed on wednesday 12/16/2015
boil volume 3.2 gal
did not achieve a visible hot break and the boil was minimal, stove is not hot enough.
added 2.5 lb DME at start of boil, and 1.25 oz of the hops
with 5 min left in the boil, added the remaining 4 lb of DME and 1 lb of honey
used 1.5 gal of top up water
color is much darker than expected or desired
pitched yeast at 70 degrees, aerated by pouring back and forth. added about .5 teaspoon of yeast nutrient
Forgot to add the .75 hops at FO so added to the cooled wort before aerating??
measured OG was 1.065 (a little high)
Airlock was bubbling vigorously by the next day at noon, temp was between 65 and 67 for the first three days which is well below the 70-80 the yeast is rated for, I wanted to start out cool to control esters and such but honestly it was just really hard to get the temp up. I had the heat set super high in the house, at the end of day 3 I wrapped a blanket around the bucket and the thermometer strip on the outside of the bucket was 71-74 degrees for days 4-7. Bubbling slowed to intermittent by day 7. Temp evened out around 68-71 for days 7-21. A bit lower for the dry hop days after that.
Measured gravity on 1/6 (21 days in primary) and it was 1.005. Dry hopped with 1 oz of Nelson sauv.
Per gravity readings the abv is 7.5%! Higher than planned oops
Bottled on 1/9/2016
Wasn't sure how much tea or water to use so I did 7 oz hibiscus flowers in .5 gal water and steeped for 5-7 minutes and then strained the liquid out.
Had the bottles near the heater so they were probably around 72 degrees for the first 6 days. Moved to a cooler location after that.
Opened one to taste at 6 days and it was already very carbonated, I hope I didn't add too much priming sugar. Will try one again in a couple weeks.
Tasted on 2/1 and the beer smells and tastes like a saison but is very green still. lots of barnyard funk. Like too much! color is pink but not red. fully carbed, but not too highly carbonated. hopefully the yeast can clean things up because the beer is not very good at this point. beer is being stored in the kitchen and the temp ranges between 61 and 69 degrees.
Tasted on 2/17 and the beer already tastes much better
Tasted on 3/18 and the beer is really good. There is definitely some funk from the yeast but it tastes like a saison. There is a hint of hibiscus but not much. The color is great.
Tasted on 4/29 and the beer is delicious. Aroma is especially good. Some astringency possibly from the tea. Head is good but fades fast.
Specs for bjcp:
OG: 1.064
FG: 1.005
Abv: 7.4%
IBU: 29This Recipe Has Not Been Rated