Style: 25B - 'Super' Saison (over 7%)
My first brew was 6 years ago to the day on January 13th 2013, so this is the Official 6th Anniversary brew!
Going big hoppy saison; this will be hopped like an IPA but has bitterness levels more in line with a saison, and of course is using saison yeast.
Full recipe is on BrewersFriend but here's the TL;DR
- Brew day: 2019-1-13
- Fermentables: Pilsner, Munich, Sugar
- Hops: [Magnum] (Hallertau Blanc) {Citra}
- Yeast: Belle Saison (2nd generation after a batch of cider)
- OG: 15.2°P; FG 1.1°P; ABV 7.5%
- Kegged 2019-1-25
Finally have the mill dialed in - it's a bit of a finer crush than the factory settings but no full grains are getting through which is a good thing. Been getting a consistent 70% efficiency.
Mash temp
Floor Manager Steve on the job...
Hops! Magnum at first wort, and Hallertau Blanc at the end of the boil
Boil
500g of sugar added at the end of the boil. This will lighten the body, dry out the beer a bit, and boost the ABV. Very common in Belgian styles to have a sugar addition.
Chill
Into the fermenter
wort sample
Right on the efficiency at 15.2
Using a yeast slurry from a cider I packaged a couple of weeks ago
Away we go
2019-1-21 (+8): dry-hopped with 7g/L Citra. I didn't get a pic but just imagine a big cup full of hop pellets and there you go.
2019-1-24 (+11): cold crashed in fridge (no gelatin) to get some of those dry-hops to drop out before kegging.
2019-1-25 (+12): kegging
2019-1-26 (+13): about 50% carbonated and tasting nice. Fermented cool for a saison so it's pretty tame and clean. The hops dominate which is what I wanted. Big Citra on the nose and hoppy finish with some slight saison character.
2019-3-3 (+50): final sample; keg is getting quite low. Tasting great but not much of a saison. More of a hazy brut IPA. Lots of hop character, just enough malt to balance. Still has a nice aroma 50 days after brew day.
