All Grain Yeast:
WLP565 Yeast Starter:
2L Additional Yeast or Yeast Starter:
Montrachet Batch Size (Gallons):
5.25 Original Gravity:
1.062 Final Gravity:
20 Boiling Time (Minutes):
gold Primary Fermentation (# of Days & Temp):
7 days (see notes) Secondary Fermentation (# of Days & Temp):
60 days @72*F Tasting Notes:
A nice, drinkable Belgian Saison, mildly spicy and well rounded.
This recipe is based on Saison Du Mont from Zymurgy magazine. It was the 2009 Big Brew recipe adapted to increase attenuation/gravity and use spices on hand. It took 2nd place at the 2009 Dixie Cup.
.5# Flaked Wheat
.5# Flaked Oats
Mashed 149*F for 75 minutes.
1oz Goldings 90
.5oz Hallertau 15
.5oz Hallertau 0
1/2oz Indian Coriander, coarsely crushed, flameout
6oz Orange Marmalade, flameout
Chilled wort to 72*F and pitched 2L starter from stir plate. Allowed to ferment in my garage which was between 80*F and 90*F until the primary yeast attenuated to 1.014, which took about 7 days. Then I racked to a secondary carboy, added 1tsp of amylase enzyme powder (DO NOT USE BEANO, IT IS NOT THE SAME THING!!!!) along with a sachet of rehydrated Montrachet wine yeast. Allowed to sit in secondary for two months at 72*F until final gravity was reached (1.006) and the beer was crystal clear. Siphoned to a bottling bucket where I added a sachet of rehydrated Montrachet wine yeast for bottle conditioning. Primed competition bottles to 3 volumes, primed the rest of the batch to 4 volumes and bottled with Belgian bottles and corks
. Bottles were fully carbonated within three days, and bottling yeast is highly flocculant leaving the beer crystal clear in the glass.
Adjusted my water profile for a moderately hard water and balanced hop/maltiness using gypsum and CaCl2.
Next time I brew this I will try it without the spices at all.