Split Saison


This time around I had the right yeast to actually make a Saison instead of last times debacle. I had both WLP565 and Belle Saison so made my biggest batch so far and then split the batch to see how each turned out. I’m really interested in this style as we have such warm summers and this might just be what I could get away with without the temperature control. What a dog’s breakfast this turned out to be though. I ran out of gas near the end so didn’t get a full boil. I’m really not doing this the way I want to and need to get back to basic’s and make a solid beer before trying these more advanced beers.

Style: Saison (25 B)
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 28.8 IBUs
Est Color: 8.3 SRM

Ingredients
Amt Name Type # %/IBU
39.86 ml Phosphoric Acid 10% (Mash 60.0 mins) Water Agent 1
22.19 ml Lactic Acid (Mash 60.0 mins) Water Agent 2
6.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 3 80.0 %
0.50 kg Crystal Medium 150 (76.2 SRM) Grain 4 6.7 %
0.50 kg Wheat Malt, Ger (2.0 SRM) Grain 5 6.7 %
0.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 6.7 %
30.00 g Magnum [12.70 %] – Boil 60.0 min Hop 7 28.8 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8
1.0 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 9

Malt Process

  1.  [21:06] Filled pot with 32 liters of water and added
    • 28ml of Lactic acid 88% – changed to measuring actual pH and then adding to get to 5.5pH
    • 2 Campden tablet
  2. [21:34] Waited till temp came down to 70℃ and then poured into mash tun along with grains
    • Temperature 65℃
    • 5.57 pH
      • Added 1.5ml Lactic acid 88% to get to 5.27pH
  3. [22:50] Mashed out after 60 minutes and started the to bring to a boil
    • Temperature 60℃
    • 5.45 pH
    • 27.5 liters 
    • Pre-boil gravity 1.034 SG ????? I have no idea what is going on here any more. My effeciency is down the drain.
  4. [23:10] 20 minute boil with hop additions
    • 60 minutes: 30g Magnum
    • Gas ran out after 20 minutes so that was the end of that.
  5. [00:16] Removed from heat and cooled using 6 liters of ice and only got down to 65℃. Left overnight to cool
  6. [06:56] Temperature 35℃ and pitched both yeasts starter
    • Original Gravity: 1.040 SG

Fermentation

  • 22/05/16: 18 liters of wort into Better Bottle with Belle Saison
    • 17.5 liters wort
    • 0.5 liters starter
  • 22/06/16: 12 liters of wort in Glass fermentor with WLP565

Bottled

  • 13/06/16: 17 liters Belle Saison bottled along with 130g of sugar
  • 16/06/16: 10 liters of WLP565 bottled along with 50g of sugar

Notes

  • My note taking was bit shit on this batch so not much to learn other than I need to make sure I have enough gas and also my cooling system needs to get it’s act together as this leaving overnight and pitch with the temperature so high is not doing my beer any favors at all.

Updates

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