Saison Hi Nelson! Nelson Hopped Saison w/Hibiscus

Fuzzymittenbrewing · May 10, 2014

Hi Nelson Saison

Recipe specifics:

Style: Saison

Batch size: 5.0 gal

OG: 1.076

FG: 1.019

Bitterness (IBU): 35.5

Color (SRM): 5.1

ABV: 7.5%

Grain/Sugars:

11.00 lb Pilsener (Belgian), 78.6%

1.00 lb Munich (German), 7.1%

1.00 lb Cane Sugar, 7.1%

0.50 lb Flaked Wheat, 3.6%

0.50 lb Flaked Oats, 3.6%

Hops:

1.00 oz Nelson Sauvin (AA 13.0%, Pellet) 60 min, 35.5 IBU

0.50 oz Nelson Sauvin (AA 13.0%, Pellet) 0 min, 0.0 IBU

1.50 oz Nelson Sauvin (AA 13.0%, Pellet) dry hop

Recipe Notes:

Used Belle Saison yeast.
Added tea to secondary. Tea was made with half pound of flowers steeped in half gallon of hot water.

Batch Notes:

Feel free to ask any questions. At two weeks in the bottle the peppery notes and funk of Belle Saison are coming through and holds hands nicely with the tart hibiscus and bitter and wine notes of the Nelson.

finsfan · May 10, 2014

Thanks for posting! On my list to brew

allenH · May 10, 2014

That beer finished at 1.019? I've used Belle Saison twice and both times it finished at 1.001 (90+ degree FL garage). What temp did you ferment at?
Beautiful beer, btw

Fuzzymittenbrewing · May 10, 2014

allenH said:
That beer finished at 1.019? I've used Belle Saison twice and both times it finished at 1.001 (90+ degree FL garage). What temp did you ferment at?
Beautiful beer, btw

No, thanks for pointing that out. That was the beersmith estimate. It finished at 1.0. It's a fantastic yeast. And thanks for the complement

Fuzzymittenbrewing · May 10, 2014

I guess it could go under Imperial Saison?

allenH · May 10, 2014

Fuzzymittenbrewing said:
No, thanks for pointing that out. That was the beersmith estimate. It finished at 1.0. It's a fantastic yeast. And thanks for the complement

That yeast is a beast for sure. Now, where is a good source for the hibiscus? If I can source those, this beer is on the short list.

Fuzzymittenbrewing · May 10, 2014

allenH said:
That yeast is a beast for sure. Now, where is a good source for the hibiscus? If I can source those, this beer is on the short list.

Mexican grocery store would be your best bet. Im lucky enough to have a farmers market that sells a ton of hibiscus tea every day so I get freshly dried flowers. The older they are the more you will need.

BUCKNUTS · May 10, 2014

allenH said:
That yeast is a beast for sure. Now, where is a good source for the hibiscus? If I can source those, this beer is on the short list.

any Mexican market or pretty cheap on Amazon
http://www.amazon.com/dp/B0076A6BIM/?tag=skimlinks_replacement-20

BUCKNUTS · May 10, 2014

Definitely on my short list to brew . Thanks for posting.

sathrovarr · May 11, 2014

Thanks for sharing the recipe,
I was going to brew a similar recipe that I've came up with but instead of Nelson I was thinking of using Citra and Cascade
(can't get nelson here) also I was thinking to add some spices (lemongrass, coriander, peppercorn, grains of paradise, chamomile) do you think they will work out with the hibiscus?

HopinJim · May 11, 2014

Looks tasty! On my brew list!

jamboo · May 11, 2014

Any sanitation issues or concerns about adding the flower tea to secondary?

Fuzzymittenbrewing · May 11, 2014

sathrovarr said:
Thanks for sharing the recipe,
I was going to brew a similar recipe that I've came up with but instead of Nelson I was thinking of using Citra and Cascade
(can't get nelson here) also I was thinking to add some spices (lemongrass, coriander, peppercorn, grains of paradise, chamomile) do you think they will work out with the hibiscus?

Personally I think all that would be too much going on. The Belle saison yeast does carry a peppery flavor already as well.

Fuzzymittenbrewing · May 11, 2014

jamboo said:
Any sanitation issues or concerns about adding the flower tea to secondary?

Not at all. The tea starts with still hot boiled water so its fine. I did however sanitize the colander when I strained out the used flowers. I poured the tea into the secondary carboy first then let it cool before racking the beer over.

BUCKNUTS · May 11, 2014

I think I am going to give this a shot this weekend. Nelson Sauvin is about the only hop I don't have in my freezer so I am going to sub either Citra or Sorachi Ace I cannot decide which. What temp did you ferment it at? and for How long? 2 weeks primary, 2 weeks secondary?

Fuzzymittenbrewing · May 11, 2014

BUCKNUTS said:
I think I am going to give this a shot this weekend. Nelson Sauvin is about the only hop I don't have in my freezer so I am going to sub either Citra or Sorachi Ace I cannot decide which. What temp did you ferment it at? and for How long? 2 weeks primary, 2 weeks secondary?

I ramped up to about 80, primary 2 weeks, secondary one week.

Fuzzymittenbrewing · May 11, 2014

And anyone doing this recipe please post pics and results, Id love to see em!

BUCKNUTS · May 11, 2014

Fuzzymittenbrewing said:
I ramped up to about 80, primary 2 weeks, secondary one week.

Thanks. There is no sub for nelson sauvin that flavor is its own i'm hoping that Citra will work well in it's place. I will definitely post pics of it when its finished.

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BUCKNUTS · May 12, 2014

How do you think it would turn out if I subbed flaked rye for the flaked wheat and oats? I have all 3 on hand I am just a junky for any beer with rye in it. It seems to me rye malt would complement the flavors of a saison yeast well i'm not as sure it works with the Hibiscus. I have a lot of questions I know but this beer really intrigues me and I want it to turn out great.

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Fuzzymittenbrewing · May 12, 2014

BUCKNUTS said:
How do you think it would turn out if I subbed flaked rye for the flaked wheat and oats? I have all 3 on hand I am just a junky for any beer with rye in it. It seems to me rye malt would complement the flavors of a saison yeast well i'm not as sure it works with the Hibiscus. I have a lot of questions I know but this beer really intrigues me and I want it to turn out great.

Sent from my iPhone using Home Brew

Ive heard of a few different rye saisons but Ive never had one so I couldnt say for sure.

BUCKNUTS · May 12, 2014

Fuzzymittenbrewing said:
Ive heard of a few different rye saisons but Ive never had one so I couldnt say for sure.

I'm going to brew it as you posted it except I have to sub the hop I have 7lbs of various hops in the freezer and not brewing as much as I used to. I had everything on hand except the danstar belle saison yeast which is on the way from Farmhouse Brewing. Pics in 5-ish weeks.

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BUCKNUTS · May 18, 2014

Brewed it today will post pics in in a month.

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Fuzzymittenbrewing · May 18, 2014

BUCKNUTS said:
Brewed it today will post pics in in a month.

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:rockin:

ChefRex · May 18, 2014

I brewed it also yesterday, happily bubbling away, can't wait!

Fuzzymittenbrewing · May 18, 2014

ChefRex said:
I brewed it also yesterday, happily bubbling away, can't wait!

Awesome! Cant wait to hear thoughts.

BUCKNUTS · May 18, 2014

chugging away already and The aroma coming out of the fermenter with the Danstar Belle Saison is vastly superior to the Wyeast 3711 at this point

Hello · May 21, 2014

Thanks for the link to the hibiscus. I was having trouble finding it locally.

TheCanisDirus · May 21, 2014

BUCKNUTS said:
How do you think it would turn out if I subbed flaked rye for the flaked wheat and oats? I have all 3 on hand I am just a junky for any beer with rye in it. It seems to me rye malt would complement the flavors of a saison yeast well i'm not as sure it works with the Hibiscus. I have a lot of questions I know but this beer really intrigues me and I want it to turn out great.

Sent from my iPhone using Home Brew

I use pils, rye, wheat, oats in all my farmhouse saisons. Give a gorgeous mouthfeel and a nice "bready" feel to the ale. And you're correct, the rye pairs perfectly with the saison yeast's spice. I'd personally recommend super light spice additions or no spice additions. Rely on your mash temps, yeast and ferm temps to get the character you desire. Additions in saisons can very easily dominate the original yeast characteristics. But if you're going for that it's perfectly cool... just go small.

finsfan · May 21, 2014

I have never brewed with cane sugar so is that why the FG is so high?

Hello · May 21, 2014

I thought cane sugar dried a beer out quite a bit. I think his FG was 1.000, he mistyped it in the OP. See post #4.

Saison Hi Nelson! Nelson Hopped Saison w/Hibiscus

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