Rule #1: Never brew in socks.

Monday, April 9, 2012

French Saison (4/8/12)

Saisons are bone-dry, peppery beers with champagne-like carbonation traditionally brewed in the farmhouses of Wallonia (southern Belgium) and northern France. We've never attempted to brew a saison before, in part because the best-known saison yeast, sourced from Brasserie Dupont, has a reputation for being finicky about temperature and failing to ferment to completion.

For this beer we elected to use the Wyeast French Saison yeast (3711) instead, which is supposed to be more reliable. It's sourced from a French microbrewery east of Calais named Brasserie Thiriez, who are known for their particularly hoppy saisons. We followed our standard procedure for pale Belgians, omitting specialty grains, and adding sugar two days into fermentation.

Batch Size:2.5 gal
Boil Volume: 3.5 gal
Calculated OG: 1.073
Measured FG: 1.005
Estimated ABV: 8.9
Calculated IBUs (Tinseth): 41.5

Pitching Temperature: 68F
Yeast: Wyeast French Saison 3711
Starter: None
Fermentation vessel: Bucket
Carbonation: 3.0 volumes of CO2

Other Fermentables Amount % Max Pts.
DME 3.25 75% 42.00
Corn Sugar 1.1 25% 42.00
Hops/Additions Amount Time AA% IBU's
Nugget 0.5 60 12.5% 41.5

This beer dried out way more than expected. 93% attenuation, wow! We'd heard that this yeast was really attenuative, but this is more than anything we've ever experienced. This beer was supposed to be in the neighborhood of 7.7% ABV, but it's way above that now. This is the first beer we've made that turned out too dry.

No comments:

Post a Comment