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