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Singapore Summit Saison

Singapore Summit Saison

Saison • All Grain • 6 gal

highwaytoale

Summer saison w/oak, dry hops, lime peel, lemongrass, gin, and vermouth.

June 18, 2018 at 08:33pm

4.0/5.0 1 rating

Ingredients (All Grain6 gal)

  • 8 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.5 lbs Cargill White Wheat; Cargill Malt

    Cargill White Wheat; Cargill Malt

    Produced from the finest American Soft White Winter Wheat, Cargill White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention.

  • 0.5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.125 lbs Weyermann Caramunich® TYPE I; Weyermann

    Weyermann Caramunich® TYPE I; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 0.5 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 2.0 oz Hallertau - 2.6 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.

  • 0.5 oz Cascade - 8.1 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.5 oz Cascade - 8.1 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.25 c Oak Wood Chips - Soaked in Dry Gin & Vermouth (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • 20 g Lime peel - Soaked in Dry Gin & Vermouth (omitted from calculations)

    Lime peel

    Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.

  • 20 g Lemongrass - Soaked in Dry Gin & Vermouth (omitted from calculations)

    Lemongrass

    Widely used as an herb in Asian cuisine, lemongrass has a subtle citrus flavor and can be dried and powdered, or used fresh. Can also be steeped to create an herbal tea.

  • 0.5 tsp Irish Moss - last 10 mins 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.

  • Imperial Yeast B64 Napoleon

    Imperial Yeast B64 Napoleon

    This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.

Notes

Mashed at 147F for 90 mins. 90 min boil. Fermented at 68F for 3 days and gradually raised temp to ~75F by end of 1st week. Soaked light oak chips in 1 cup gin & 0.25 cup vermouth for one month in advance. Soaked fresh lime peel and lemongrass in 1 cup gin & 0.25 cup vermouth for 7 days in advance. Racked to secondary after 2 weeks of primary. Added dry hops, oak chips along with their gin/vermouth, and also the gin/vermouth with lime peel & lemongrass strained out. After one week, bottled to 3.5 volume carbonation.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.050 1.048 - 1.065
Terminal Gravity: 1.004 1.002 - 1.012
Color: 4.2 SRM 5 - 14
Alcohol: 6.1% ABV 5% - 7%
Bitterness: 23.3 IBU 20 - 35

Discussion

highwaytoale

Terrific

2018-06-18 8:43pm

I was inspired by a similar beer I recently had from Upright Brewing, so I thought I'd take a hack at it, much like US diplomacy these days. http://www.uprightbrewing.com/uploads/9/1/9/6/9196638/ostinato.pdf Although it's not as complex as the original, I'm really happy with the result, it really screams of summer. Full of flavor, yet still light, dry, effervescent, and refreshing.

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