Saison Lambicus: Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the third saison that I did, basing the recipe off a clone for McKenize Saison Vautour in BYO Magazine.  It was also the first beer that I bottled conditioned.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 22
Brew Date: October 30, 2011
Keg Date: April 1, 2012
Batch Size: 5 Gallon
OG: 1.056 (estimate)
FG: 1.002 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 28.5
ABV: 7.1%
SRM: 3.9

Mash: Single infusion at 147*F for 60 minutes

Boil: 90 minute

Fermentables

9lb 0oz Pilsner Malt
3lb 0oz Rye, Flaked
0lb 4oz Rice Hulls
0lb 8oz Sugar

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1.5oz Styrian Goldings (pellet, 5.0 AAU) at 60 minutes

1.0oz Styrian Goldings (pellet, 5.0 AAU) at flameout

Other

Whirlfloc

Yeast Nutrient

Yeast

White Labs Belgian Saison II (WLP566)

Wyeast Lambic Blend (WY3278)

Notes

Based on the BYO clone for McKenzie Saison Vautour.

Lambic blend was put in during the secondary.

02.03.2012: Gravity is down to 1.002 and the sulfur notes have mostly dissipated after being a bit prominent early on.

04.01.2012: Bottled approximately 4 gallons with the Beer Gun after adding 120g of pure cane sugar to the keg and shaking. Ended up with four 330mL bottles and seventeen 750mL bottles. Shooting for 3 volumes of CO2.

Petit Saison: Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was one of the first saisons that I did, and was the first petit saison.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 20
Brew Date: October 2, 2011
Keg Date: October 31, 2011
Batch Size: 5 Gallon
OG: 1.038 (estimate)
FG: 1.008 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 27.6
ABV: 3.9%
SRM: 3.0

Mash: Single infusion at 149*F for 60 minutes

Boil: 90 minute

Fermentables

7lb 0oz Pilsner Malt
0lb 8oz Rye, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1oz Sorachi Ace (pellet, 10.7 AAU) at 60 minutes

1oz Sorachi Ace (pellet, 10.7 AAU) at flameout

Other

Whirlfloc

Yeast

White Labs Belgian Saison II (WLP566)

Notes

10.02.2011: Total volume pre-boil was 7.75 gallons at a gravity of 1.032. The loss of a quart or so from the estimate was likely due to spillage when transferring the sparge water.

Collected about 5 gallons of 1.040 wort, dumping out just a bit so as to avoid too aggressive of a fermentation.

After 24 hours, healthy fermentation with good krausen. Temperature inside the carboy was 70 degrees.

10.12.2011: Gravity measurement is at 1.008.

10.23.2011: Gravity measurement is still at 1.008.

10.25.2011: Pulled the carboy from the cellar and placed in the kegerator to cold crash.