I became interested in the Saison style recently when investigating summer style beers. Saisons ferment at a high temperature (80-85F), so its a perfect time of year to brew one. Here's some Saison history:
Saison is a French word for season, because it was originally brewed in the winter, and enjoyed throughout the summer months. The name was given to the style in Wallonia, which is the French-speaking region of Belgium. They are considered to be a farmhouse ale because it was originaly brewed in farmhouses for farm workers who drank up to 5 liters a day (that's over a gallon!) during harvest work days. Back in the day, this style was less than 3% abv.
At one time, Saison was described as an endangered style, but in recent years has made a come back. Modern day Saison is a complex style with a fruit aroma, earthy yeast tones, mild to moderate tartness. Some Saison styles have been described to have light an orange, coriander and peppery taste to them. The modern day Saison ranges from 5-8% abv.
The recipe I used is mostly from the book "Brewing Classic Styles." I used different and less hops than suggested.
DRB Saison:
21 lbs. Pilsner
1.5 lbs. Belgian Wheat
1.5 lbs. Munich
2 lbs. Corn Sugar
2 oz. Hallertau G. Tradition (6.2%AA)
1 oz. Hallertau Select (1.5%AA)
Yeast: 565 White Labs Belgian Saison Ale (starter made a couple days in advance)
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Mashed for 90 mins. at 148F. Sparged at around 160F. Pre-boil gravity was 1.055. Original gravity ended up at 1.074. Fermentation started last night.
The brew went good. I started at around 6 a.m. and finished up (cleaning and everything) around 2 p.m. I can't really see how I could reduce the time any, especially since this beer took a bit longer than normal. It rained a bit during the brew too, but luckily I was partially under the garage so everything stayed dry.
Later in the boil, I enjoyed a Le Merle Saison from North Coast Brewing Co. This has been my favorite Saison style yet, high carbonation very light and refreshing. I can only hope mine turns out this good! I moved the fermenters to the second floor of my house, where it's warmer. I almost was going to move them to the attic, but I'm going to monitor the temps up there for now, the attic might be too warm. I seem to remember fermenting one of my first beers last year, and worrying about the 80 degree temps.. so it shouldn't be a problem reaching that temp upstairs. I plan to bottle 5 gallons of this, which was my plan for the cream ale, but it was just so darn good, I ended up kegging the second 5 gallons. We'll see how this one goes. I want to brew a 5 gallon all-grain batch sometime soon, so the DRB kegs are full, but I'm not sure what to make... I'm thinking of making another wheat style, and re-using some of the yeast from the Saison. Anyhow, that's the latest from the DRB! Here's a slide show of the Saison brew day.
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6 comments:
Fermentation took off right away, then fizzled out after a couple of days. I realized my temps were around 75 - recommended temps for the yeast I'm using were 80-85 or higher. I moved the carboys to the attic where the temps are around 85-90 and sure enough, it took off. 7 days later and their still crazy activity going on in there. woohoo!!
Took a gravity reading today, and the saison is at 1.024. Brian R. (my self appointed beer teacher), said this saison should settle at around 1.010 and to possibly give it another week. He said the lower the FG, the higher the alcohol will be. I'm going to let it sit another week and take the reading next weekend or late next week. Right now, the beer is at 6.7% - something like that.
Have been worried about the beer fermenting in the bucket, there hasn't been much airlock activity in the past week. I brought it downstairs from the attic and wrapped it in an electric blanket to try and bring the temps up for this week.
I also did a gravity reading on it - 1.014, which is excellent - pushing for 1.010. I'm going to check both fermenters again probably Thursday morning, and may possibly be ready to rack both of them - which'll bring me to my new experimental Wheat batch, re-using my saison yeast. Right now, the Saison in this bucket is at 8% abv's.. I am thinking I might have to bottle most of this!
Nice blog here. I will be brewing a Saison this weekend; that is how I found you (link from Beer Advocate). I, too am going to forgo the oranges and black pepper, but my recipe will have 10% Rye and 10% Piloncillo sugar.
Check out my site in a week or so to see how it all goes down.
Hey, Rob, how did the saison turn out in the end?
It came out pretty good, for one of my first all grain batches. I wasn't very good with my equipment back then, and probably didn't hit the pre-boil gravity where it should have, resulting in the end, a much larger ABV than intended, but I think it tastes pretty good. It has aged pretty well too.
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