All-Grain - Saison Brett

**dwarven_stout** · 07-08-2011, 03:34 PM

Recipe Type: All Grain
Yeast: Wyeast 3724
Yeast Starter: No
Additional Yeast or Yeast Starter: Brettanomyces
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.001
IBU: 34
Boiling Time (Minutes): 60
Color: 5.0
Primary Fermentation (# of Days & Temp): 14 days @ 80 degrees
Secondary Fermentation (# of Days & Temp): 45 days @ 70 degrees
Tasting Notes: Spicy brett aroma and flavor, some cherry and citrus blends with a hint of malt.

Saison Brett (with apologies to Boulevard - there simply isn't a more fitting name)

Quote:

BJCP Style and Style Guidelines:
-------------------------------
16-C Belgian & French Ale, Saison

OG: 1.048 – 1.065
FG: 1.002 – 1.012
IBUs: 20 – 35
SRM: 5 – 14
ABV: 5 – 7%

Recipe Specifics:
Batch Size (Gal): 5.0
Total Grain (Lbs): 12.00
Anticipated OG: 1.063
Anticipated SRM: 5
Anticipated IBU: 34
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Sugars:
10.00 lb Belgian Pilsner
1.00 lb Munich Malt
1.00 lb Clear Candi Sugar

Hops:
2.00 oz Williamette [3.90 %] @60 min (25.6 IBU)
1.00 oz Saaz [4.00 %] @15 min (6.5 IBU)
1.00 oz Saaz [4.00 %] @5 min (2.6 IBU)

Yeast:
Co-pitch Wyeast 3724 Belgian Saison and the dregs from a bottle of Boulevard Saison Brett (or Wyeast Brett Clausenii)

Mash Schedule:
Mash Type: Single Step
Grain Lbs: 11.00
Water Qts: 14
Water Gal: 3.5

Saccharification:150 degrees, 90 minutes
Sparge: 170 degrees, 10 minutes

General Instructions:
Mash and boil are straightforward. Add the candy sugar with 5 minutes left. Pitch yeast at 75 and keep it warm for a couple of weeks, then let it sit undisturbed for a month or two until the brett is done. And for heaven's sake don't fear the 3724! I didn't dry hop this beer, but it would be very good with some dry hopping. You could do Amarillo to boost the citrus, EKG to compliment the brett, or more Saaz.

Tasting notes/compliments:
On the 1-year anniversary of brewing this beer:

Aroma: Strong brett nose, some graininess and pie cherry/citrus notes. Muted spicy/floral hops.
Appearance: Somewhat hazy, copper colored with a off-white head that falls relatively quickly.
Flavor: Crisp brett with bread, slight tartness. Some mineral character, some light fruit. Finishes very dry with a slight astringency and lingering brett funk.
Mouthfeel: Medium to light body, good carbonation. Slight astringency
Overall: Good brett character does not completely dominate, but saison character is still muted. Carbonation a bit on the low side. Next time add a few % flaked grain to improve head.

My club keeps asking to trade for bottles of this. There are several guys who started seeking out saisons because of this beer.
At NHC, a BJCP Master judge commented: "Frankly, I would just keep this beauty to myself. Competitions won't do justice to how elegant this beer is to enjoy."
Also, Charlie Papazian liked this beer, so you should go make it now.

orangehero · 07-13-2011, 08:05 AM

Have you actually used Wyeast Brettanomyces Clausenii? Any suggestions on the effect on flavor by varying when Brettanomyces is added?

**dwarven_stout** · 07-16-2011, 07:28 PM

Quote:

Originally Posted by orangehero

Have you actually used Wyeast Brettanomyces Clausenii? Any suggestions on the effect on flavor by varying when Brettanomyces is added?

I have not used a commercial Brett C. culture in this beer. I've used the white labs Brett C in other beers, though, and it gives a similar profile to the Boulevard dregs. I suspect that Brett C is the strain that they use.

Generally speaking, Brett B will tend to give you a more "traditional" horsey brett funk, and Brett L will either give you some sour cherry and smoky funk (wyeast) or loads of sweaty smoke (white labs). I haven't done any of that with this particular beer. I might someday, but this recipe is seriously too good to want to play with right now.

smellysell · 07-16-2011, 10:07 PM

I make one that's very similar, but with Brett B that is awesome. I call it Brett Saison so it's slightly different than Boulevard though.

**dwarven_stout** · 07-17-2011, 03:38 PM

Charlie Papazian seemed pretty taken with this beer last night at the AHA rally!

**diatonic** · 07-18-2011, 02:53 PM

Quote:

Originally Posted by dwarven_stout

Charlie Papazian seemed pretty taken with this beer last night at the AHA rally!

I can confirm this. I was standing there when he took his first taste & he asked who brewed it. Then headed over to dwarven_stout to talk about the beer.

chrisdb · 12-11-2011, 12:32 AM

subscribe

**Aschecte** · 03-13-2012, 06:31 PM

I'm am doing this as my last brew before my knee repl. at the end of the month. I figure that by the time i'm in better shape I'll be adding the brett c. I am gonna mildy change this up though by adding a small amount of malted wheat. This loos like a awesome recipe I can't wait till Sunday to brew it.

thasnazzle · 04-29-2012, 08:29 PM

Going to do this soon with 100% brett c. Working on a starter today.

Converting the grain bill to partial as follows:

4 lb belgian pils
1 lb munich
1 lb white belgian candi sugar
4.5 lb extra pale extract

Also thinking about racking this onto some fruit in secondary - you think cherries would do well? Looking for a nice fruity summer beer but I don't wanna hide the brett flavor behind the fruit.

Headley_Lamarr · 04-30-2012, 04:34 PM

I brewed this yesterday but had to make some adjustments due to lack of stock at the LHBS. We'll see how it works out.

8.00 lb Golden Promise
2.00 lb Pilsner
1.00 lb Munich Malt
1.00 lb Clear Candi Sugar

Same hops and yeast/Brett. This is my 4th all-grain. It's nice to see that I'm getting better at hitting numbers and volumes. Plus, as a condo brewer, I'm spilling less and less water/wort on the floor with every batch. I'll prob let this sit in the primary for 2 months.