08 April 2010

HH&T Saison

A couple of weeks ago, while chatting with Satan about his dream brewery (Harry, Holt & Turner Brewing), we hit upon the idea of producing only "The Finest Belgian and German Style Ales"™, and we would bottle in Belgian style bottles with corks and cages. So I began looking at saison recipes in Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition by Phil Markowski, an interview with Ommegang brewer Randy Thiel on The Brewing Network and listened to the saison episode of the Jamil Show. I also thought about the Belgian-style beers Scott Metzger makes at Freetail Brewing Company in San Antonio. Scott uses grapefruit zest in his wits and saisons. So I borrowed that idea and came up with this:

Saison de Permienne
6 gal | 60% eff. | OG 1.066 | 30 IBUs | 90 min boil
10.5# Pilsner Malt
1.5# flaked wheat
3# corn sugar
2 oz Saaz 4%/60 minute
1 oz Saaz 4%/5 minute
.6 gram powdered ginger/5 minute
4.6 grams Coriander Seed/5 minute
4.6 grams grapefruit peel(or however much I can get off of one grapefruit)/5 minute
WLP 575 Belgian Stlye Ale Yeast Blend
Mash at 147 for 90 minutes.

I expected an OG of 1.066 and got 1.061.

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posted by Jeff Holt at 09:46

2 Comments:

Blogger Trenton said...

Ya know, I like a little Cascade in Saisons and wits. It makes the citrusy notes from the rind stand out more. Even if you substitute it for the 60 minute addition you can taste some interesting flavors complementing each other.

10:23 PM  
Blogger Jeffrey said...

I like that idea, and will steal it for the next batch. I will also try some Simcoe and an Amarillo dry hop.

6:29 AM  

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