Alfresco Saison

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Glo-ro_Bob
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Joined: Thu Sep 27, 2012 5:15 pm

Alfresco Saison

Post by Glo-ro_Bob »

Here's the recipe for the saison I brought along to BCB last week. It was based on the Lomaland saison recipe on the Mad Fermentationist's blog, a great blog with load of good info on.

Recipe
Mash at 65C
2.64 kg Pilsner Malt
0.88 kg Maris Otter Low Colour Pale Malt
0.76 kg Wheat, Flaked
0.25 kg Corn, Flaked

90 minute boil.
67.00 g Hallertauer (2012) [2.80 %] - Boil 60.0 min
1.00 tsp Irish Moss (Boil 15.0 mins)
25.00 g Saaz [4.15 %] - Boil 15.0 min
33.00 g Saaz [4.15 %] - Boil 2.0 min
46.00 g Saaz (2012) [3.10 %] - Aroma Steep 0.0 min
8.00 g Saaz [4.15 %] - Aroma Steep 0.0 min

Yeast: French Saison (Wyeast Labs #3711)

O.G. 1.046, F.G. 1.002!

And if you're interested in such things as water treatment:
Lactic Acid: 9ml to mash to bring pH down.
Gypsum: 4g to mash water, 4g to sparge water.
Epsom salts: 2g to mash water, 2g to sparge water.
FV #1: Roggenbier
FV #2: -empty-
Conditioning:
Drinking: Dark Saison, American Pale, Legendary Wit, Dunkelweisen, Rye Session Ale, American Brown Ale.

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steve crawshaw
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Re: Alfresco Saison

Post by steve crawshaw »

That was a very nice saison Bob. I liked the peppery aspect on the tongue. Can I ask how you determined the need for acidulation of the mash? Is it through trial and error, or is this a recognised approach for this style?
cheers
steve
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.

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Glo-ro_Bob
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Re: Alfresco Saison

Post by Glo-ro_Bob »

It's not really for any style reasons that I know of. I use a spreadsheet to calculate any water treatments I make which is based around the one here: http://www.ezwatercalculator.com/ I plug in the grain I'm using, and the water profile I have, and it estimates the mash pH. The lactic acid is just to bring the pH down to the 5.4-5.6 range. I use it to adjust sulphate/chloride balance too.
Seems to work quite well.
FV #1: Roggenbier
FV #2: -empty-
Conditioning:
Drinking: Dark Saison, American Pale, Legendary Wit, Dunkelweisen, Rye Session Ale, American Brown Ale.

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Jeltz69
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Location: Radstock
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Re: Alfresco Saison

Post by Jeltz69 »

Was this the 1st beer we tried at last weeks BBC meeting?

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Glo-ro_Bob
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Re: Alfresco Saison

Post by Glo-ro_Bob »

Yep, that's the one. Gonna give it a go?
FV #1: Roggenbier
FV #2: -empty-
Conditioning:
Drinking: Dark Saison, American Pale, Legendary Wit, Dunkelweisen, Rye Session Ale, American Brown Ale.

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Jeltz69
Posts: 271
Joined: Thu Sep 05, 2013 5:21 pm
Location: Radstock
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Re: Alfresco Saison

Post by Jeltz69 »

I will, the brew-fridge will be occupied with an AIPA for 2 weeks from Wednesday so that will give me time to get the supplies together.

Has anyone tried Rob's NBS Belgian Saison yeast?

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