All Grain Yeast:
WLP530 - Abbey Ale Yeast Starter:
Yeast Cake Additional Yeast or Yeast Starter:
Wyeast 3711 - French Saison Batch Size (Gallons):
7.5 Original Gravity:
1.057 Final Gravity:
9.7 Boiling Time (Minutes):
11 Primary Fermentation (# of Days & Temp):
72 to start Additional Fermentation:
2 weeks at 75 Secondary Fermentation (# of Days & Temp):
Increase fermentation by 3 degrees each day for 7 days Tasting Notes:
Smells like lactic vomit at first then eventually downgrades to smelling like feet.
9lbs. Belgian Pils
2 lbs. Vienna Malt
1 lb. Torrified Wheat
2 oz. Willamette 5.5%AA - 45min.
6.8 lbs. Homemade Peach Puree
5 lbs. Underipe Plums
Sour - 1 lb. belgian pils 1 lb. Light LME.
Make sour the day before brew day. Take the the LME and heat it up in 2 quarts of water to 130 degrees. Place it in a plastic bucket and add the 1lb. of pils. Try to keep the liquid as warm as possible (but no hotter than 130) for 24 hours. I just put it outside in the sun with a lid on it, as during the summer it's 110 degrees in central Texas, but a heating blanket would work too.
After 24 hours it should smell like Satan's Anus.
Mash the rest of the grain bill with the soured mixture at 152 for 90 minutes in 4.25 gallons of water.
Mash out at 168 by adding 2 quarts of 175 degree water. Then batch sparge with 4.5 gallons of water.
This may seem like high mashing temps for a saison, but the fermentability of the fruits that are added thins out the body enough to make it just right.
You should collect around 8 gallons of water. I only do a 45 minute boil, that takes it down to about 7 gallons. Expect to collect around 6.75 gallons of wort after trub.
Have the peach puree mostly frozen and add to the boil at flameout. This helps to cool the beer more rapidly.
Pitched onto the cake (otherwise just make a 1.5L starter) and start fermentation at 72 degrees. Increase temperature by 3 degrees a day for 7 days (I know 93 is high but you get some great yeasty funk). At this point primary should be pretty much done. Secondary in carboy and add the plums. Ferment for 2 weeks at about 75.
I decided to cut up the plums into relatively small pieces so they would fit into the carboy opening. I also froze them for a few days before adding to the beer as it helps reduce the risk of infection.
Aging this beer really helps. After the first 3 weeks in the bottle it smelled like vomit. After 3 months it only smelled like feet. The fruit notes start to come out more over time. I took it to a wedding and it was a huge hit. I have a few bottles left I plan to age for another 6 months
It tastes incredible. It's tart, dry and fruity. Definitely one of my favorite homebrews, and definitely my favorite recipe of my own.
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