‘Tis the saison for even more saison. This one is made with a newer Polish hop cultivar and a nice dose of rye malt. As with the last batch, I kept the OG quite low. Again, WLP 566 was unavailable, but I wanted this batch to finish up reasonably fast, so I opted for the saison blend (568) over the Dupont strain (565) I used last time. It would have been interesting to compare 565 and 566 side by side, but 565 vs 568 will have to do.
The process on brew day was no different from 04.05.14. Long low temperature sacc rest at around 64.5C, short dextrinization rest at 70C. Long boil to deal with DMS. Pitch at 20C and ramp up the temperature over a few days. I think that’s really the way to go with anything Belgian. Lately it’s been quite toasty in Montreal, so this batch saw a reasonable amount of temperature fluctuation between 24 and 27C over the course of fermentation.
Below you can see the newest piece of gear, a stainless steel immersion chiller that just fits into the boil pot.
Saison de Seigle
Batch Size: 9L
Boil Time: 90 min
Estimated OG (brewtoad): 1.046
Measured OG: 1.046
Estimated FG (brewtoad): 1.010
Measured OG: 1.006
Estimated IBU (brewtoad): 26
Estimated SRM (brewtoad): 3
Estimated Extract Efficiency: 75%
Measured Extract Efficiency: 77%
1200g Belgian Pilsner Malt
400g Rye Malt
200g Munich Malt (Light)
100g Table Sugar
Rest for 70 min at 64.5C, 3L/kg, raise to 70C for 15min, sparge to 9L, top up to 13.5L.
15g Sybilla 6.5% AA @ 60 min
15g Sybilla 6.5% AA @ 1 min
WLP568 Saison Blend @ ~8 Million Cells/mL
24.06.14: Yeast pitched, temperature at 21C.
26.06.14: Airlock active, temperature up to 25C.
02.07.14: Hot weather, temperature up to almost 27C.
07.07.14: Was away for a few days, expect temperature stayed between 24 and 27C.
07.07.14: Bottled 7.5L with 72g of table sugar (3.2 Volumes)