Saison Brettre

[Gricey]

So this is one I've been playing with and I want to do it in champagne bottles, really let the brett mess with it. Not sure whether to grab some White Labs or just empty some Orval dregs in, but I reckon the two will be very nice together

Saison Brettre

Recipe Overview

Malts
82.6% Belgian Pilsen Malt
5.9% Belgian Pale Wheat Malt
5.9% Belgian Caramel Munich Malt
5.6% Golden Syrup

Hops
German Hallertauer Mittlefruh 5.0 % 52 g Loose Whole Hops 60 Min From End
German Hallertauer Mittlefruh 5.0 % 13 g Loose Whole Hops 5 Min From End

Expected Pre-Boil Gravity: 1.090 SG Expected OG: 1.115 SG
Expected FG: 1.027 SG Apparent Attenuation: 74.9 %
Expected ABV: 12.0 % Expected ABW: 9.3 %
Expected IBU (using Tinseth): 34.0 IBU Expected Color (using Morey): 11.5 SRM
BU:GU ratio: 0.30
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Other Ingredients
Protafloc 5 g In Boil
Also some pile of crazy brett in the fermenter

Yeast
White Labs WLP565-Belgian Saison I

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Step Type Temperature Duration
Rest at 66 degC 60
Raise to and Mash out at 77 degC 10

[Befuddler]

That pun is almost too much of a stretch, but I'll let it slide.

[Gricey]

I am sure it will be worth it, and I have seen your Lager name, Professor Glasshouse

[smdjoachim]

My pennies worth
Add 5% sugar and reduce the the Pils by 5 %
Boil for half an hour then start to add you hops IE a 90 min boil.DMS can be a problem with 60 min boils and Belgium malts.
Mash at 63 to help the attenuation of your yeast.
I would expect 85% to be achieved.Stir the fermentation and take it up to 28-29 after a week to help it along .Your FG should be around 1017.
Have a sachet of Champagne yeast to hand to help it along if needed.
If you are adding Brett this will take it down to 1010 given time.
Then bottle.
Prime then add some WLP 500 yeast(Very alcohol tolerant and sticks to the bottle bottom) to condition

[Lugsy]

Excellent plan - if you're doing a 12% beer then you should always stick it in huge bottles

I do like the idea of an imperial saison though - my last two imperial beers have turned out far too sweet and I think the dryness you'll get with a saison yeast should make for something very drinkable, if maybe a little lethal! I'd like to keep some of the slurry from this one and use it to ferment an IPA along the lines of Flying Dog's "Wildeman" or Ilkley's "The Chief". I'm also planning on holding back a gallon of mine at bottling time and sticking it in a demijohn with some orval dregs and seeing where that takes it - I'm hoping it will accentuate any apricot flavours that are already in there and maybe add a bit of sweaty horse blanket for good measure!

Love the name by the way, I'm still trying to come up with something suitably groan-worthy for mine

[jmc]

Very interested to see how your brew pans out.
Sounds like it could be lovely.

LB Added Orval to his Abbey Amber brew as well.
See Abbey Amber 11/04/12 + Pics & now with brett

I'm trying out adding dregs from Cantillon Geuze Bio to a bruin.

I previously added it to a (finished) raspberrry ale and it went off like a rocket.

[jmc]

Inspired by your post Gricey. Definitely going to do a Saison soon.

Just bought the seasonal WLP585 Belgian Saison III from Rob at The Malt Miller

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking

Its a new yeast produced by White Labs for July / Aug 2012.

Part of the White Labs Platinum Range 2012

I'll probably start off with a session Saison (5% or so) then use yeast cake from that for something more serious.

[Gricey]

I'll probably start off with a session Saison (5% or so) then use yeast cake from that for something more serious.

You know what, that's not a bad idea, I might do similar. I loooooove Saisons.

[Manx Guy]

That pun is almost too much of a stretch, but I'll let it slide.

Care to share...?

I'm not 100% there (or possibly even 'warm') as my French is bad.

Is it meant to sound like a number...?




Guy

[Gricey]

Raison d'être => Saison Brettre

[Manx Guy]

Ah
I was miles out!

It's obvious now you have pointed it out...


Let us know it turns out...



Guy

[jmc]

How did this one turn out Gricey?