Monday, May 7, 2012

Batch #51 - Saison de Soufflé Fleur

Saison de Soufflé Fleur

Brewed - May 5, 2012

Style - Saison

  • 27.0 lbs. Pilsner
  • 5.0 lbs. Red Wheat
  • 2.0 lbs. Munich Light
  • 1.0 lbs. White Wheat
  • Perle - 3.0 oz. (60)
  • Saaz - 2.0 oz. (30)
  • Dandelion Tea - 32.0 fluid oz. (1.1 oz. dry dandelion leaf tea)
  • Wyeast #3711 French Saison (1200 ml starter / 3 packs)

OG –1.068
Primary – 13 days
Secondary - ?? days

Kegged - ??

FG - 1.005 
Attenuation - 92.7%
ABV - 8.2%

  • Collaboration brew with fellow homebrewing aficionado Bob Zormeir
  • After trying Fantome Pissenlit years ago, I have long wanted to try to brew a dandelion saison; with NHC coming up, this was one the beers I wanted to finally get brewed 
  • In this case, we brewed the beer together and each are trying a different method with the dandelions
  • On the fly, we scaled up a recipe that Bob has worked up; I had never brewed a 15-gal batch on this system, so it was a learning process
  • I didn't estimate the pre-boil runoff correctly and we ended up with 13.5 gallons and overshot the targeted OG
  • Bob took ~ 5 gallons home with him and when fermentation slows, he will be adding a tea he made with fresh dandelion flowers and a different saison yeast (Wyeast #3724 Belgain Saison I think)
  • I made up some strong dandelion tea an dumped ~ 32.0 liquid ounces into the fermenter before the transfer; ~ 5 gallons were transfer on top and I will be adding more tea depending on flavor, strength, etc.
  • The remaining ~ 3.5 gallons will be fermented as is with no dandelions and hopefully will turn out to be a tasting wheat saison 
  • We both plan on serving our saisons at the NHC Club Night and it will be interesting to taste the different results 
  • Mash at 152° and 90 min boil
  • Start the ferment ~ 72° 

  • Wyeast #3711 is a workhouse and this was down to 1.005 in 13 days
  • On May 18th, I added ~ 40 oz. of dandelion tea to 4.5 gals of saison in one keg; I have ~ 3.5 gals in the other and will either leave as is as a base or will use some to blend into the dandelion keg depending on how it tastes in a few weeks 

1 comment:

  1. I like a lot of the ideas behind the beers you are brewing and would like to stay updated. Do you have an RSS feed or follow button that I missed somewhere?