AG#20 NZ Saison

As outlined in my last post, I have brewed my first Saison.  Here’s how it went.

Original Gravity (OG): 1.059 (°P): 21.3
Final Gravity (FG): 1.013 (°P): 5.1
Alcohol (ABV): 6.07%
Colour (SRM): 5.2 (EBC): 10.3
Bitterness (IBU): 30.1 (Average)

3.1kg Golden Promise Pale Malt
0.800kg Vienna
0.450kg Cane Sugar
0.300kg Munich
0.250 Pale Wheat Malt

25g Motueka (7.8% Alpha) @60 Minutes (Boil)
15g Motueka (7.8% Alpha) @30 Minutes (Boil)
10g Motueka (7.8% Alpha) @0 Minutes (Boil) (steep at 80C)

Water treatments: Campden tablet (HLT), 1 tsp gypsum (mash).

Strike temp of 72C, 12.0L liquor for 4.450kg grain.  Mashed in at 64C (single step infusion).

Mashed for 60 minutes and temp remained constant.  Sparged at 78C (strike temp 85C), 22.17L liquor. First runnings from the mash were 1.084 at 24C.  Pre boil gravity of 1.050 at 26C, this was before the cane sugar was added.

I decided on a 90 minute boil, I usually go with a 60 minute boil these days but wanted to ensure a good hot break and hopefully achieve a really clear beer.  I’d be interested to hear what others think about this? So my thinking was that 30 mins rolling boil to get a good hot break.  I’ve always been a bit weird and skimmed the ‘scum’ from the copper… just one of my Obsessive Compulsive Brewing quirks, in the belief that you get better wort clarity?   First hop addition of Motueka  added at 60 minutes for bittering, then further small additions at 30 minutes and at flame out to give some hop aroma, but hopefully without fighting for attention with the yeast.

Added a protofloc tablet at 15 minutes and forgot to add my newly built immersion chiller!  So, the boil was extended by 15 minutes, which will make the brew slightly more bitter than I had planned, but I had targeted a conservative 30 IBUs, so this should still be well within the limits of a palatable Saison.   Cooled the wort down to 20C and then ran to the FV losing the final 1C before pitching my 1.4L starter of WLP585 Belgian Saison II.

Collected my target of 19L of wort post boil with SG of 1.066 (the 1.4L of 1.040 starter will obviously increase this to 20.4L and adjust the OG, but I’m not sure how to calculate this).

24/08/12   OG1.066   19C

27/08/12  SG 1.048   19C

30/08/12 SG  1.038  18C

No dry hopping for this brew, as I said above I want the yeast to sing.  I’ll need to try my best to increase the temperature of the FV to around 22C (minimum), otherwise it’s unlikely I’ll get anywhere near the FG 1.008 (around 7.7%) I’m hoping for.  Ideally I’d want to get it to mid-twenties to try and get some interesting esters from the yeast.

As mentioned in my previous post, this brew was inspired by the Twitter generated #SupSaison event taking place on the 15th September.  A few other homebrewers are brewing the style at the moment, including Neil Gardner @leedsbrew, Andy Parker @tabamatu and Ian Darvill @lugsy51.  Hoping to swap some bottles with these guys soon!

9 thoughts on “AG#20 NZ Saison

  1. I’ve only used 565 as you know Dave, but I found patience was a real virtue. It’s only had a week, so give it time – I think mine had a full 20 days in primary before it got to 1.009! A few more days and a bit of heat, and it should be fine.

    Love the recipe by the way – NZ hops and saison yeast seem to work well together.

  2. I’m also planning to brew my first saison more or less in time for the September event. So thanks for the useful information in this post.

    I was thinking of a similar grain bill to yours but without the Vienna malt – instead that part will be made up of more Munich.

    It’d be interesting to see how your beer turns out, especially without any added spices.

  3. Pingback: Brewing A Saison : The Legendary Home Brewed Beer // Home Brew Manual

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