Saison Permanent Saturday - Saison

This was intended as a sort-of clone of Prairie 'Merica. Although 'Merica is a SMaSH, I included some additional ingredients. I also think they use Brett, which I did not do.

Grains
6.0 lb Dry Malt Extract - Pilsen (78.64%)
1.0 lb Vienna Malt (13.11%)
0.5 lb Munich - 60L (6.55%)
0.125 lb Acidulated Malt (1.7%)

Hops
1.0 oz Saaz (US) pellets [2.4%AA] 60 min
0.67 oz Nelson Sauvin (NZ) pellets [11.4%] 30 min
0.33 oz Nelson Sauvin (NZ) pellets [11.4%] 5 min

WLP 566 - Belgian Saison II yeast

Notes:
-Mashed grains in 1 G. of water by preheating over to 170*, shutting off heat, and placing mash in over for 1 hour. Sparged with 1-1/2 G. water at 170*
-Added half of DME at beginning of boil and 2nd half 15 min late addition.

Pic.

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A slight variation of this (bittering with 1/2 oz. of Nelson and using a yeast blend of WLP565 and Belle Saison) won 3rd place for Belgian Strong Ale at the 2016 Bluegrass Cup.

I actually preferred the yeast profile of the 1st version, but I'm not complaining!

drainbamage said:

-Added half of DME at beginning of boil and 2nd half 15 min late addition.

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Newb question - does that mean 15 mins to the end of the 60 mins boil?

Thanks!

jinjorge said:

Newb question - does that mean 15 mins to the end of the 60 mins boil?

Thanks!

Click to expand...

Yes, add at 15 minutes from the end of the boil. It helps keep the extract from darkening too much over the course of the boil, and cuts down on the infamous "extract twang" IMHO.

drainbamage said:

Yes, add at 15 minutes from the end of the boil. It helps keep the extract from darkening too much over the course of the boil, and cuts down on the infamous "extract twang" IMHO.

Click to expand...

Got it. Thanks!!

Just made the minor adjustments required to get this recipe to fit my ingredients for all grain. Minimal change of grain bill and subbed Hallertau and comet hops for the saaz and nelson.

I love a good saison and this looks good!