Saison Jervaulx AG#6

[Roger]

Because of work etc. etc. (I know lame excuses) I only brew once every other month. So you don't see many of these brewday threads from me.

I brewed this 23 litre batch yesterday and it's my first attempt at (half ) formulating a recipie of my own. The grain quantities are those used in Saison Pipaix. They were given as percentages in the book "Farmhouse Ales". I fiddled with the amounts to get the specific gravity I wanted.

The other additions, hops etc. were just guesswork, so we'll see what happens.


3.60 kg Pale Malt, Maris Otter
2.36 kg Vienna Malt
0.11 kg Amber Malt
55.00 gm Styrian Goldings 60 mins
29.00 gm Hallertauer Mittelfrueh 30 mins
25.00 gm Saaz 10 mins
Whirlfloc Tablet
3.00 gm Ginger Root
12.00 gm Orange Peel, Bitter
20.00 gm Coriander Seed
1 Pkgs T-58

OG was measured at 1:050. In hindsight I should maybe have asked for opinions here about my recipie It smells good anyway. Sorry no brewday pics but this is what it looks like after 24 hours;



Roger.

[craigmarshall]

Looks really good. I'd like to try a more continental beer next time. I also like the idea of food-ish ingredients (i.e. anything non-hop, non-malt)

My beer is taking longer than 24h to reach that foamy stage - not sure why.

Cheers,
Craig

[Roger]

Funny you should say that Craig, my last few brews have all had coriander in and I'm starting to think I'd like to do something with just hops and malt Not because they haven't been good, they were, but It's time to do something more "traditional" I think

I've also used T-58 and S-33 in my past few brews and they've all taken off very quickly.

Roger.

[simple one]

Agreed, corriander is nice for a change. But it does get irritating (unless really subtle) in volume.

[Roger]

I've preferred the beers I've spiced after they've matured for awhile and the flavours have diminished a bit to discernable but not overly noticable..... if you know what I mean

Roger.

[simple one]

Yes I know what you mean. Put too much, for too long in the boil, in a "winter warmer" (barley wine) back in mid 2008. Its still too much. But its getting better as its getting older.