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Saison peache d'été

Saison peache d'été

Saison • All Grain • 5 gal

Kettle and Cask

A Saison made with sweet summer peaches. Nicely sweet, malty and dry.

November 7, 2008 pm 08:30pm

4.0/5.0 1 rating

Ingredients (All Grain, 5 gal)

  • 9 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 3 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • .5 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 lbs Acidulated Malt

    Acidulated Malt

    High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

  • .125 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1.375 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Saaz - 5.0 AA% pellets; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 10 lb Peaches (chopped) - (omitted from calculations)

    Peaches (chopped)

  • 2 oz Ginger (fresh grated) - (omitted from calculations)

    Ginger (fresh grated)

  • 1 tsp Coriander (cracked) - (omitted from calculations)

    Coriander (cracked)

  • 1 tsp Black pepper (cracked) - (omitted from calculations)

    Black pepper (cracked)

  • 1 oz Dried sweet ornage peel - (omitted from calculations)

    Dried sweet ornage peel

  • White Labs WLP565 Belgian Saison I

    White Labs WLP565 Belgian Saison I

    Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Notes

Prep: Several weeks in advance, in lieu of crushing and pressing the peach juice... - Find a bowl large enough for 4# of peaches and put a cup of warm water into the bowl. - Crush and dissolve one campden tablet into the bowl of water. - Cut the peaches in half and remove the stones. - Cut the halves into smaller pieces and put them into the bowl with the campden/water - After all of the peaches are cut make sure that they are submerged into the water. put them into the fridge. - Let them sit in the refrigerated water for 24 hours. - After 24 hours, drain the water and put the peaches into gallon Ziplock® bags and freeze until you need the peaches. When you need the peaches for juice... - Thaw the peaches in the fridge. The juice will begin to express and fill the bag. - Put a colander into a large bowl and pour the peaches into the colander. - Cover the peaches with a heavy cheese cloth. - Press the peaches to push out the juice. - Pull out the skin pieces and discard. - Select nice chunks of peaches for the primary fermenter and toss in. The peaches will have been cleaned of bacteria by the freezing and campden. - Hold the juice for the end of the boil. Mash: - Mash In all grains into 3.25 gal. (1 qt/#) water to strike temp of 162 Deg. F. Target temp 147 Deg. F. - Saccharification rest for Rest 30 min. final temp 140 Deg. F.. - Mash Out with infusion of 2.5 gal of water at strike temp of 210 Deg. F.. Target temp 160 Deg. F. - Vorlauf and Lauter - Batch sparge with with 1.5 gal water at strike temp of 160 Deg. F. - Vorlauf and Lauter You'll loose around 1-1/2 gallon of water to absorption by grains, dead space in lauter and transfer. Boil: - Bring the Lautered wort to a boil - When rolling boil start clock for 1.5 hour - At 90 min. add 1.3 oz. of Styrian Golding (6.0%) hops (bitterness) - At 15 min. add 1 tbsp of Irish moss and Belgian candy sugar. - Stir to dissolve chunks. - At 10 min. pour in peach juice - At 5 min. put in coriander, peppercorns, orange peel - At 3 min. add .3 oz of Saaz (5.0%) hops (aroma) - At 0 min. shut off heat - You'll loose 1/2 gallon of wort to the boil evaporation. - Cool wort - Rack to Primary fermenter - Add peach chunks. - When cooled to 82 Deg. F. pitch yeast WLP565 Belgian Saison I yeast - Add airlock. - Maintain 80F during primary. When fermentation slows down... - Take WLP550 yeast out of refrigeration and warm to 68-72 Deg. F. - Rack beer into secondary. - Straining out the orange peel, peach chunks & seeds. - Pitch second yeast of WLP 550 Belgian Ale yeast - Add airlock. - Maintain 68-72 Deg. F. 1 week later - Rack again to clear - Add airlock. - Maintain 68-73 Deg. F. 1-2 weeks later when you reach a S.G. between 1.016 and 1.010... - Sanitize bottling bucket and crown caps. - Prep priming sugar - Add 1 pt. of water to sauce pot - Bring to 150 Deg.F. - Add 80g of priming sugar to pot and stir until dissolved. - Add priming syrup to bottling bucket. - Rack beer to bottling bucket. - Stir beer gently to distribute priming syrup. - Bottle

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.075 1.048 - 1.065
Terminal Gravity: 1.010 1.002 - 1.012
Color: 6.7 SRM 5 - 14
Alcohol: 8.6% ABV 5% - 7%
Bitterness: 35.3 IBU 20 - 35

Discussion

Kettle and Cask

My first and successfull Saison

2008-12-09 4:47pm

Two yeasts brought this beer to life. One to ferment the peaches and the other to finish it all off. The aroma is slightly esthery, citrusy and malty. A little hop presence in the aroma is lightly floral. The amber orange color is in contrast to a light white head. I'd say that the head wasn't as lacy as expected, but there are lively small and large bubbles present in the head with a fairly good head retention. The sweet, esthery, fruity and malty flavor has a nice Belgian sourness, but not to sour and not very hoppy. Despite the addition of the coriander and cracked black pepper, the flavor is not peppery or hot at all. There is no diacetyl flavor. The peach sweetness in present from the start and the flavor of the peaches comes out after several sips. A medium-high mouth feel with a tangy high carbonation sparkles. It feels creamy with a dry tart finish.

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