Sunday, June 6, 2010

Belgian Saison, June 6 2010

Batch 2 for the weekend.  This batch is slated to be consumed at my neighbor's birthday party in July.  This will be the first time I've ever brewed a saison.  I don't even have that much experience with the style!  After some research in my brewing library, Kara and I discussed the possible yeast strains to work with.  While WLP565 Belgian Saison I is most readily available to homebrewers at the moment, we decided WLP566 Belgian Saison II would be a better choice for its greater ability to attenuate.  After experiencing a stuck fermentation with the Belgian Golden Strong a few weeks ago, it was decided that 566 would certainly be up to the challenge.  Thanks to Kara, we had a good slurry of 566 ready to go.  Last, another thanks to Dylan for coming over to help with the brewing.

Belgian Saison, June 6 2010
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9.8 lbs. Belgian Pilsner
1.2 lb. Red Wheat
1 lb. Munich
Single Infusion Mash 147°F

1 lb. Cane Sugar (Trader Joe's Organic)

1.5 oz. Hallertauer 60 min.
0.25 oz. Hallertauer 15 min.
0.25 oz. Hallertauer 5 min.
1 Whirlfloc tab 20 min.

White Labs WLP566 Belgian Saison II (Kara brought a 50ml slurry), thanks Kara!

OG: 1.062
FG: *1.0045
ABV: 7.7%

*Got a new bottling hydrometer with better precision at final gravity readings.  Markers on the bottling hydrometer are each 0.0005.  Nice and very easy to read!

Kegged on June 30th. Go WLP566!!!  Insane attenuation, very dry indeed!  I'm worried that the attenuation is a bit too much.  Going into the keg, it also tasted a bit hot (alcoholic).  About 2 weeks in the keg should determine the outcome.  Dylan's birthday party is on July 10th so hopefully all three beers (golden, tripel, and saison) will be ready to go.  Considering that the Golden Strong's gravity finished too high and this Saison was on the low side, I'm wondering if this would be a good opportunity to blend!?  I'll keep the beers for dispensing separate but will certainly mix them together in the glass to taste what happens.  After all, I know many breweries that blend beers when stuff like this happens.

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