The maltier of my two ‘base’ saisons that I am developing, this beer uses Vienna as the base malt rather than Pilsner. To ensure it still finishes nice and dry, ~10% of the fermentables (by weight) will be clover/alfalfa honey. To start off simple (and because simple, rustic recipes tend to outperform complicated recipes when it comes to saison), that’s all the fermentables being used. Future iterations are likely to include small amounts of wheat and Munich.
Brew date: May 21, 2018
Packaging date: July 23, 2018
Batch size: 5.5 gal
Mash: 145F for 45 mins, 152F for 45 mins
Mash out: 170F for 10 mins
Boil: 90 minutes
90.5% Vienna malt (3.80 kg)
9.5% Honey (0.40 kg)
1.75 oz Willamette @ 60 min [27 AAU]
1.00 oz Hallertau Blanc @ 10 min [3 AAU]
1.00 oz Hallertau Blanc dry hop
WYeast 3724 – Pkg date May 9th
1L starter of 1.035 wort for 48h
Cell count approx. 175B cells
Fermented at 77F during active fermentation
‘Hollowed’ air lock with cheesecloth on top for 24-48h range.
Pitched at 70F, let free rise to 77F
Unfortunately, this batch didn’t turn out. I am honestly not sure what the issue was, other than it did exhibit the “Dupont stall” and took 6 weeks to attenuate. Possibly an infection, possibly just poor fermentation. The carbonation was spot on, though!