Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sour Apple Saison?

Reply
 
LinkBack Thread Tools
Old 08-14-2011, 05:05 AM   #1
bkorver
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bkorver's Avatar
Recipes 
 
Join Date: May 2011
Location: Salt Lake City, Utah
Posts: 121
Liked 8 Times on 6 Posts
Likes Given: 8

Default Sour Apple Saison?

Anybody have any idea how this could be made?

bkorver is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 02:24 PM   #2
LambChop4Prez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Lakewood, Ohio
Posts: 56
Liked 1 Times on 1 Posts

Default

Never made a saison before, but an interesting idea would be to brew 4 gallons of a base saison (sour mash maybe) and then add fresh apple cider mid fermentation. Make sure the cider is pasteurized, cause you don't want your yeast battling the cider's yeast.

__________________
LambChop4Prez is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 02:25 PM   #3
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Depends how sour you want it. I would probably replace some amount of water with apple juice, maybe half the water with apple juice, which I would guess would give you an OG around 1.030-ish, then use malt to bump up the gravity to where to you want it. I'd probably mash pretty hot, maybe 158*.

After the mash, I'd inoculate the wort with Lacto, wait a few days, (or just one if you just want it tart), boil the wort, then add the juice and the yeast once it cooled.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 04:03 PM   #4
Thakog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Vancouver, WA
Posts: 88
Default

If you made cider from crushed apples (Not store bought juice) You could use acidic varieties and make the cider fairly tart. Then blend with your saison. My wife makes cider, so I'm going to be trying a bunch of different beer-cider blends this year.

Normally I'd say to pasturize the juice so the wine yeast from the cider wouldn't dry your beer out, but saisons can finish bone dry and be ok.

However, it could easily take 9+ months to have a cider ready...

__________________
Thakog is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 05:27 PM   #5
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,790
Liked 73 Times on 65 Posts
Likes Given: 20

Default

What about fermenting your cider with a saison yeast (perhaps 3711 -- I'm becoming a huge fan of this yeast...) instead of a wine/cider yeast, and then blending with a regular brewed saison? Or a half batch of cider with the saison yeast and then when it starts to slow, add in your malt wort.

__________________
Packaged: A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: American Pale Mosaic SMaSH (*finally* back in the game!)
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 05:08 PM   #6
bkorver
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bkorver's Avatar
Recipes 
 
Join Date: May 2011
Location: Salt Lake City, Utah
Posts: 121
Liked 8 Times on 6 Posts
Likes Given: 8

Default

I was thinking about replacing a gallon or so of water with apple juice in the boil. I'll try it and let you guys know how it turns out...

__________________
bkorver is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 05:49 PM   #7
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

I wouldn't boil the juice. You'll set the pectins and the beer won't be clear, if that's something that matters to you. Boiled apple juice doesn't taste as good as fresh juice, either.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 06:19 PM   #8
twigboy2000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Atlanta, Ga
Posts: 117
Default

I made my saison as normal, then pitched some Jolly Pumpkin Bam Biere dregs and 5lbs of fresh green apples from the tree in the yard in secondary.

Tastes awesome!

-chuck

__________________

It's genius that borders on madness.
http://brewing.twigfu.com

twigboy2000 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools