I’ve been mulling over a few ideas for my twentieth brew, hardly a major milestone but still an opportunity to try and brew something I hope will be a bit different to what I’ve done so far. As there is a Twittery Saison tasting day (#SupSaison) coming up (15th Sept) I thought I’d get involved with a beer or two, but also to brew a Saison in support of the guys who have organised the ‘event’, which I understand is being marked by a few watering-holes as well as thirsty army of social media beer geeks.
I’ve wanted to brew something with New Zealand Motueka for a while now, it looks to be a good all-rounder so will make this a single hopped NZ Saison, a variation on the style which hasn’t been brewed too many times commercially, and I’m not aware of any homebrewers having done something quite like this? I’m sure there has, but yet to read about it.
I’ll no doubt tweak this recipe before the brewday, so any suggestions are welcome. You will notice that I am using Golden Promise pale malt rather than the traditional Pilsner malt, but I opted to spend the money on hops and what I hope will be a lovely yeast. Besides, the Vienna and Munich malts should add enough colour and complexity to get away with this omission:
63% Golden Promise Pale Malt
15% Vienna Malt
9% White Sugar
7% Munich Malt
6% Pale Wheat Malt
WLP585 Belgian Saison II
I’m hoping this will brew a 7%ish beer with enough strength to accommodate a Belgian spice and sweetness as well as a solid bitterness and of course some farmhouse funk, perhaps even some tartness if the yeast profile is anything to go by….what the hell, aim high, right? I’ll be priming this to have an effervescence true to style, without overstepping the mark and blowing any bottles up. The recipe should give me something around 40IBU, 7 SRM OG1.070 FG 1.019, but I’ll need to look at this again, read around to see how the yeast attenuates and adjust accordingly, although an 8%+ beer wouldn’t be the end of the world.
I’ll update my blog after the brewday.