While saisons are supposed to be slightly sour or notably bitter, people rarely do a sour one. So, with the American style saison yeast (saison parfait from Bootleg Biology) and some Nelson Sauvin hops eyeballing me in the shop, I decided to make a sour, dryhopped saison.
The grain bill is fairly simple, although heavy on the malty side, since I knew it would drop fairly dry, and I wanted some spine to the beer to balance the combination of sour and hop flavour.
|2 lbs 13.6 oz||ESB Pale Malt (Gambrinus) (4.0 SRM)||Grain||1||34.4 %|
|2 lbs 4.4 oz||Golden Promise (2.4 SRM)||Grain||2||27.5 %|
|2 lbs||Wheat Malt, Ger (2.0 SRM)||Grain||3||24.0 %|
|9.6 oz||Victory Malt (25.0 SRM)||Grain||4||7.3 %|
|9.1 oz||Carapils (Briess) (1.5 SRM)||Grain||5||6.9 %|
|1.0 pkg||Lactobacillus Blend (Omega #OYL-605)||Yeast||6||-|
|1.0 pkg||Saison Parfait (Bootleg Biology #BBX0104 )||Yeast||7||-|
|1.0 oz||Nelson Sauvin [12.00 %] - Dry Hop 21.0 Days||Hop||8||0.0 IBUs|
|1.0 oz||Nelson Sauvin [12.00 %] - Dry Hop 4.0 Days||Hop||9||0.0 IBUs|
That lactobacillus blend is incorrect...I used a Swanson's probiotics pils.
|Name||Description||Step Temperature||Step Time|
|Protein Rest||Add 16.58 qt of water at 126.6 F||122.0 F||35 min|
|Saccharification||Decoct 6.18 qt of mash and boil it||151.0 F||60 min|
|Mash Out||Heat to 168.0 F over 10 min||168.0 F||10 min|
This was actually a double brew day, brewed parti-gyle as a small portion of high gravity, and the moderate gravity of the saison. The first portion was designed to top up the Crabapple wild.
Mashed in a bit low, hitting 115, decocted and hit the target 153. Added 1.5 gallons of 160 water for mash out and pulled about 3 gallons.
This was boiled separately for an hour, with .5oz of fuggle at 30 minutes, and .5 of Styrian golding at 4 minutes. Pre-boil 1.042, post unknown, since it appeared to be the same...
The second part is about 4.75 gallons of 1.058 wort--I suspect that the conversion wasn't complete when I pulled the first runnings
OG: 1.063, FG: 1.008. 7.2%ABV
I am quite happy with it as a finished beer. It isn't all that sour--not as much as I expected, but then I found that dryhopping does inhibit lactobacillus. However, the balance is nice, with the blend of fruity hop flavour and sour, with enough malt to give the beer some body for low FG.
© John Frey, 2017. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.