Mistaken Dubbel Saison 1


I tend to learn the hard way, that is I make a first crap beer that doesn’t turn out how I want and then try and improve from there. Not sure why I don’t like to take a standard recipe first and then go from there using a standard method. Well the last few brews have gotten me into thinking of returning to basics and sort of relearning the fundamentals. This was one of the first attempts at a Saison and in hindsight it turned out to be more of a Dubbel than a Saison because of the wrong yeast that I used, be it a lighter side of the Dubbel range.

Style: Saison (25 B)
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 22.9 IBUs
Est Color: 13.0 SRM

Ingredients
Amt Name Type # %/IBU
26.57 ml Phosphoric Acid 10% (Mash 60.0 mins) Water Agent 1
14.79 ml Lactic Acid (Mash 60.0 mins) Water Agent 2
4.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 3 65.6 %
1.00 kg Munich Malt (9.0 SRM) Grain 4 16.4 %
1.00 kg Vienna Malt (3.5 SRM) Grain 5 16.4 %
0.10 kg Chocolate Malt (Muntons) (425.0 SRM) Grain 6 1.6 %
30.00 g Saaz [4.00 %] – Boil 60.0 min Hop 7 14.0 IBUs
25.00 g Saaz [4.00 %] – Boil 30.0 min Hop 8 9.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9
20.00 g Saaz [4.00 %] – Boil 0.0 min Hop 10 0.0 IBUs
7.00 g Coriander Seed (Boil 0.0 mins) Spice 11
1.00 Items Anise, Star (Boil 0.0 mins) Spice 12
1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-256) Yeast 13

Malt Process

  1.  [18:58] Filled pot with 27 liters of water and added
    • 2T of Lactic acid 88%
    • 1T Citric Acid
    • 1T Phosphoric Acid 10%
    • 1 Campden tablet
  2. [19:06] Waited till temp came down to 71℃ and then poured into mash tun along with grains
    • Temperature 69℃
    • ??? pH – pH meter is broken
  3. [20:32] Mashed out after 90 minutes and started the to bring to a boil
    • Temperature ??℃
    • ??? pH – pH meter is broken
    • 24 liters 
    • Pre-boil gravity 1.046 SG – was supposed to be 1.054 so this is an issue
  4. [21:09] 60 minute boil with hop additions
    • 60 minutes: 30g Saaz
    • 30 minutes: 25g Saaz
    • 10 minutes: Irish Moss
    • 0 minutes: 20g Saaz
    • 0 minutes: 7g Coriander
    • 0 minutes: 1 Star Anise
  5. [22:20] Removed from heat and cooled using immersion chiller
  6. [23:01] Temperature 24℃ and pitched BE-256
    • Original Gravity: 1.052 SG
    • ?? pH

Fermentation

  • 09/06/16: 18 liters of wort into Better Bottle
    • 18 liters wort

Notes

  • My efficiency issues with the brew in the bag is starting to concern me and decided to buy a grain mill and will hopefully be able to get a finer grain for the mashing and will hopefully improve matters

Bottling

  • 03/05/16: Bottled 35x330ml (11.8 l) using 110g of sugar
    • 1.018 SG – This gravity really worried me with the bottling afterwards but there were no bottle bombs and they poured really well. The sweetness was actually liked by most who drank the beer.
  • 03/05/16: I racked 5l into a fermenter along with 1kg of Cherries.

Updates

  • 31/05/16: The cherry flavor seems a  bit artificial or medicinal even though these were whole frozen cherries. This is not the first time I have found the cherries in Israel to give this type of flavor.
  • 03/06/16: With the cherries not really doing their thing I decided to add a little bit of the house sour and let this one ride for a few months. I’ll do a monthly or so tasting just to see if anything is developing here.

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