For quite a while, I have been wanting to make a sour saison, which is the more traditional form (either sour, or heavily hopped). I actually want to do both, a dryhopped sour saison. However, because I have a new yeast I wanted to play with, plus need to test the use of probiotic lacto in brewing, I decided to do a 1 gallon test first. I originally meant to hop it to around 5 IBU, but forgot to grab my hops on brew day. I figure I will let it ferment for a week or two, then either leave it plain, add berries, dry hops, or something else I haven't yet thought of, depending on the flavour.
The one gallon test batch is also to serve as a starter for the full batch of sour saison, since I am not pasteurizing the wort after souring.
Sour test saison - Saison
Batch Size: 1.000 gal
Boil Size: 2.000 gal
Boil Time: 60.000 min
Bitterness: 4.8 IBUs (Tinseth)
Color: 9 SRM (Morey)
Name Type Amount Mashed Late Yield Color
Acid Malt Grain 2.000 oz Yes No 59% 3 L
Aromatic Malt Grain 4.000 oz Yes No 78% 26 L
Wheat Malt, Ger Grain 7.000 oz Yes No 84% 2 L
Pale Malt (2 Row) Bel Grain 1.700 lb Yes No 80% 3 L
Total grain: 2.512 lb
Name Type Form Amount Stage
49th State Saison Ale Liquid 1.333 tbsp Primary
Wyeast - Lactobacillus Ale Liquid 0.528 cup Primary
Mashed in with 2 gallons of water hitting a strike temp of 125. Quickly (faster than intended) raised the temperature to 149 and left it to mash for about 1.5 hours. Heavily squeezed bag, with 1.024 at 135 (1.04 adjusted). One hour boil, with no hops.
Once it cooled a bit, I pitched 4 capsules of "women's" probiotics (a variety of lactobacillus cultures, a couple Bifidobacteri, Streptococcus thermophilus. See the Sui Generis Brewing article on choosing probiotics for brewing). The carboy (full carboy with only a gallon or so....I know) is wrapped in several layers of wool over an electric blanket.
5-1-16; Brewing commenced.
6-22--16; About a month ago I added a pint of frozen raspberries. Today it was bottled--rather lackadasically (not remotely clear, and there are small pieces of berry), I might add. However, based on the dregs I'm sipping, I want to make more (however, next time I'll grind the berries through a chinois and strain so I'm only dealing with juice).
I only got a few bottles, and it is happily not pretty enough to share....so it's all mine!
John Frey, 2016. The Author of this work retains full copyright for this
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therein may not be used for any commercial purposes.