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Quicksilver's Time of the Saison
Saison • All Grain • 11 gal
Modified from Saison LaCharite
May 7, 2013 pm 05:11pm
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 20 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 1.5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2.0 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 2.0 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 2 oz
Hallertau - 3.9 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Czech Saaz - 3.2 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
East Kent Goldings - 5.7 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 5.7 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Liberty - 5.2 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 2 ea
Orange Peel (dried) - Zest 2 oranges, add 5 minutes before end of boil (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 2 ea
Lemon zest - Zest 2 lemons, add 5 minutes before end of boil (omitted from calculations)
Lemon zest
Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.
- 2 tsp
Irish Moss - Crush tablets, add 15 minutes before end of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1/2 tsp
Wyeast Nutrient - Hydrate, add 15 minutes before end of boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1/2 tsp
Grains of Paradise - Crushed, added at 5 minutes before end of boil (omitted from calculations)
Grains of Paradise
Pungent peppery flavor.
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Notes
Prepare 1 liter of yeast starter of Wyeast French Saison 3711 Mash at 153 degrees. Add 1/2 tsp crushed Grains of Paradise, zests and sugar to boil 5 minutes before end. Add EKG hops after stopping boil. Chill to 72 degrees. Aerate! Pitch. Once fermentation has started, apply heat (using a heating pad or blanket) 5 degrees per day until it reaches 77 degrees. Ferment for 2 weeks or until terminal. Allow to come to room temp. Condition 2 more weeks on yeast. Cork and cage with champagne yeast and priming sugar. I made invert sugar by using 1 lb of white cane and 1 lb of Raw cane sugar boiled for 1 hour with 1/2 tsp of citric acid. Bottle condition warm for at least 2 weeks. Cheers.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.007 | 1.002 - 1.012 | |
| Color: | 10.7 SRM | 5 - 14 | |
| Alcohol: | 7.0% ABV | 5% - 7% | |
| Bitterness: | 29.8 IBU | 20 - 35 | |
Discussion
Corked and caged
2013-06-06 10:31am
I bottled one of the 5 gallon carboys on 6/4/13. It was very clear on racking and had a real nice flavor flat. Some citrus, some spice and a great Belgian/French yeast taste. I racked it with 4 oz of corn sugar. Should give approx 2.4 volumes of CO2. I'm thinking of adding a 12 oz bottle of Kriek (Cherry lambic) and kegging the second 5 gallons. It can only get better in the bottle and sure beats paying 8 to 15 dollars a 750 ml bottle. If you don't count your labor it was about $1.40 per 750ML. I'm starting to like Belgian beers better than IPA's.
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