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Old 05-31-2012, 12:53 AM   #1
Stephonovich
Recipes 
 
Jun 2011
Goose Creek, SC
Posts: 233
Liked 8 Times on 6 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3711   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: Wyeast 3724 (Optional)   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.003   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 10 SRM   
Primary Fermentation (# of Days & Temp): 21 @ 70 F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: A light woodsy and juniper aroma, with an initial dry bite. Good malt/hops mix.   

Recipe

6 lbs. Pilsner 2-Row
1 lb. Flaked Wheat
1 lb. Munich
1 lb. Caramunich
1 lb. Honey

1 Brown Cardamom pod, crushed, @ 5 Min
1 Brown Cardamom pod, crushed; add before bottling in spice tea (see Notes)
1 oz. Juniper berries, crushed; add before bottling in spice tea (see Notes)
1 Whirlfloc @ 15 Min

1 oz. Tettnang FWH for 30 Min
1.25 oz. Cascade @ 60 Min
1 oz. Saaz @ Flameout

Salts to mimic Belgium water

Wyeast French Saison 3711
Optional: Substitute Belgian Saison 3724, or start with 3724 and finish with 3711

Mash @ 148 for 60 Min

OG 1.053, FG 1.003, ABV 6.6 %



Notes

On bottling day (or kegging day), make a spice tea right before with the 1 oz. of crushed juniper berries and 1 brown cardamom pod. I used a food processor and a big tea strainer. Use boiling water, let it steep for about 5-10 minutes, and dump it right into the bottling bucket. This is where the majority of your aroma and flavors are developed.

On brown cardamom: it's also known as black, hill, Bengal, greater, Indian, Nepal, and winged cardamom (thanks, Wikipedia!). It is waaay stronger and different than the green cardamom you're probably used to. I bought 1 oz., not knowing this, and scoffed when people told me I should probably stick to one pod. I found one other brew which used it, and discovered they used... about 1 pod. Turns out they're right. DO NOT go overboard with this stuff. It's awesome and gives a nice woodsy, earthy aroma and taste which goes along great with the hops and juniper, but it could easily overpower the brew.

Comments

A friend of mine who doesn't like hoppy beers said he loved this. He said the juniper adds it's own interesting bitterness/kick, and nicely compliments the hops.
__________________
Primary: Altbier
Secondary: What sorcery is this?
Bottled: RIS, Wee Heavy, Oaked Wee Heavy
Kegged: Cider, New England DIPA, Hibiscus Ginger Saison

 
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Old 06-14-2012, 12:15 AM   #2
Metanurb22
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Apr 2011
Attleboro, MA
Posts: 3

How much spice tea did you use with this?

 
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Old 09-01-2012, 01:10 PM   #3
Stephonovich
Recipes 
 
Jun 2011
Goose Creek, SC
Posts: 233
Liked 8 Times on 6 Posts


Sorry it took so long to reply; I was away for quite awhile.

I used 1 oz. of juniper berries and 1 brown cardamom pod, quickly blended in a food processor. I then made a mug (standard coffee mug size) of tea using it in a strainer. I let it steep for about 5 minutes, and dumped the entire thing into the bucket. 8 oz. of really hot water doesn't affect 5 gallons of 70 F beer that much, as it turns out.

After a few months, the spices are still present. The woodiness mellowed a little - if I knew I was going to be keeping them for awhile, I might go with two cardamom pods and understand it would be quite powerful for the first couple months. Still, it remains a great beer.
__________________
Primary: Altbier
Secondary: What sorcery is this?
Bottled: RIS, Wee Heavy, Oaked Wee Heavy
Kegged: Cider, New England DIPA, Hibiscus Ginger Saison

 
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