Tag Archives: Saison

Simple Saison

Recipe by: Taft Canyon Brewers

Specialty Grains:
11 lbs Belgian Pilsner
1 lb Flaked Oats

Hops:
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (60 minutes)
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (20 minutes)

Other:
1/2 Whirlfloc Tablet (10 minutes)
0.5 tsp Yeast Nutrient

Yeast:
Belgian Saison I Ale (White Labs #WLP565)

Fermentation Temperature: 68 F

Original Gravity: 1.051
Potential ABV: 4.2%
Final Gravity: 1.007
Final ABV: 5.8%
Bitterness: 36 IBU

Mash Steps:
75 minutes at 148 degrees (16.5 quarts)
Mashout at 209 degrees (9.6 quarts)
Batch Sparge at 170 degrees (5 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Second time brewing a “SMaSH”y beer.  First time using Whirlfloc and Yeast Nutrient. Whirlfloc did some funky things with the look of the wort…Very, very clear, with some major separation of wort and protein in the fermenter. Saison I yeast is notorious for petering out after a few days and not fully fermenting. Hopefully the Yeast Nutrient will help with this. Starting with a lower fermentation temp – 67 F – and letting it rise naturally to 70+. About a week in the fermenter and there is still some activity. We’ll see how this turns out.

Brew History:

Brewed: February 17, 2013
Racked: March 2, 2013
Bottled: March 10, 2013

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Ulysses Irish Red (Abridged)

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Ulysses in the primary for a few days…Much lighter than the last batch.

Recipe by: Taft Canyon Brewers

Specialty Grains:
10.6 lbs Maris Otter Pale Malt
0.4 lbs Roasted Barley

Hops:
0.5 oz Challenger – 8.2% AA – Pellets (60 minutes)
0.75 Challenger – 8.2% AA – Pellets (30 minutes)

Other:
0.25 tsp Irish Moss (10 minutes)


Yeast:
Irish Ale (White Labs #WLP004) w/ 1 liter starter

Fermentation Temperature: 72 F

Original Gravity: 1.054
Potential ABV: 5.80%
Final Gravity: 1.015
Final ABV: 5.40%
Bitterness: 26 IBU

Mash Steps:
60 minutes at 150 degrees (16 quarts)
Mashout at 212 degrees (7 quarts)
Batch Sparge at 170 degrees (13 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 70%
Aerated for 1 hour after pitching yeast

Brew History:
Brewed February 10, 2013
Racked: February 10, 2013
Bottled: March 2, 2013

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The Saison Also Rises

Recipe by: Taft Canyon Brewers

Specialty Grains:
6 lbs Belgian Pilsner
3 lbs Munich Malt
1 lb White Wheat Malt
1 lb Turbinado

Hops:
1 oz Hallertauer Mittelfrueh -4.6% AA – Pellets (60 minutes)
1.5 oz Saaz- 2.4% AA – Whole Leaf (30 minutes)
2 oz Perle- 5.7% AA – Whole Leaft (5minutes)

Other:
0.75 oz Coriander Seed (5 minutes)
1 Orange Zest
0.25 Grapefruit Zest
0.25 tsp Grains of Paradise

Yeast:
Belgian Saison I Ale (White Labs #WLP565)

Fermentation Temperature: 68 F

Original Gravity: 1.060
Potential ABV: 6.30%
Final Gravity: 1.012
Final ABV: 6.3%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 154 degrees (14 quarts)
Mashout at 212 degrees (7 quarts)
Batch Sparge at 170 degrees (12 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 70%

Brew History:
Brewed January 6, 2013 by Keith and Jonathan

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Jonas Porter w/Cherries

Recipe by: Hops & Berries (Jonas Porter)

Extract:
4 lbs Pale Malt Extract
1 lb Amber Malt Extract

Specialty Grains:
1 lb Crystal Malt 80L
1 lb Brown Malt
0.7 lb Chocolate Malt
0.5 lb Debittered Black Malt
0.5 lb Light Munich Malt
0.5 lb Marris Otter
0.25 lb Chocolate Rye

Hops:
0.75 oz Simcoe (60 minutes)
1.oz Willamette (20 minutes)
0.75 oz Willamette (5 minutes)

Yeast: British Ale (White Labs WLP005)

Original Gravity: 1.058
Potential ABV: 5.40%
Final Gravity: TBD
Final ABV: TBD
Bitterness: 39 IBU

Mash Steps:
60 minutes at 154 degrees

Notes:

Brew History:
Brewed December 23, 2012 by Steve and Michael
Racked and Cherries added December 29, 2012

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‘Tis the Saison. A night with the funky yeast beast.

Keith, aka Yukon Bungholeus, just got back from two weeks trekking around Canada and Alaska, so we decided to celebrate his return by brewing up a batch of High Plains Saison.  This will be our first Saison and our first time using Saison yeast. It was also our first time using oats in addition to Barley.  And it was quite fun.

James and Benjamin direct the final moments of grain steepage.

James (left, age 2) and Benjamin (4) direct the final moments of grain steepage.

Were impressed with how much lighter the wort was after we steeped the grains and could definitely pick up the oat aroma. That oat aroma carried through all the way to the point we added yeast – it’ll be ”
inneresting” to see if that carries through to the final product. We also used Mt. Hood Whole Hops – which just smelled so freakin’ good.

Our challenge here was getting the Wort to cool. We had 4.5 gallons of hot wort, added .5 gallons of cold water, but it took us forever to cool the wort down. I was a given $50  Gift Certificate from a friend last month and ended up spending it on a wort chiller. We’ll use that on the next batch and see how it goes. If anyone has advice on using a wort chiller, please send it our way.

Saison Original Gravity at 1.040

Saison Original Gravity at 1.040, provided I’m finally reading this thing right, that is.

So Saison yeast is pretty cool.  This batch of beer is batch #6 – and in our first five batches we only used dried yeast. This time, we used wet yeast and it came in a package that looked that like this:

Stanky delicious Belgian Saison Yeast

Stanky delicious Belgian Saison Yeast SmackPack

So inside this package are a BILLION yeast cells in liquid and a “nutrient packet: that helps activate them. You smack the pouch, let it sit for a few hours, and watch it inflate like a bag of microwave popcorn. Then, when the wort is at room temperature, you pitch the yeast. When we opened the package, however, the aroma that came out smelled like my oldest son’s sneakers in the middle of summer. Seriously rank. So, naturally, we put it in the beer.

As of today, we have three batches in fermenters (Last Flight Amber Holiday Brown, and the Saison) and the SumoCitrus2 is finishing up in the bottles. We snuck of a taste of SumoCitrus2 last night and, holy hops,  it’s already delicious. It might have to be our first repeat performer.

Best,

Steve

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