HawleyFarms
Well-Known Member
Drunken Farmer's Hopped Sai-ser (Saison Cyser)
Was going to wait to post this recipe until I got it perfected but after tasting this while bottling last night I am so impressed that I have to post it for feedback.
1 gallon batch, 30 minute boil
1 gallon Pure brand water with added potassium bicarbonate. (it does have other mineral additives but I find no off tastes and it has noticeable helped my cysers finish faster and taste better)
2lbs Manitoban white clover honey (I use this varietal simply because I get free 5 gallon buckets of it)
1/2oz Centennial hops @ 30 min
1/2oz Centennial hops @ 15 min
1/2gal Apple juice
Belle Saison yeast
Place apple juice in freezer to chill if warm. Bring water and 1lb of honey to a boil, stirring to dissolve. Set timer and add hops. At 15 add remaining hops. Remove from heat. Strain out hops. You should have around a 1/2 gallon of must left at this point. Add remaining 1lb of honey and stir to dissolve. Add 1/2 gallon chilled apple juice. This brought my must down to about 70 and a corrected OG of 1.085.
Pitch yeast. Mine fermented around 65-70 but did see fluctuations up to 90 because of my wood stove. At 2 weeks, cold crash and bottle with 1 cup of water and 2 tablespoons honey in 12oz beer bottles.
Was going to wait to post this recipe until I got it perfected but after tasting this while bottling last night I am so impressed that I have to post it for feedback.
1 gallon batch, 30 minute boil
1 gallon Pure brand water with added potassium bicarbonate. (it does have other mineral additives but I find no off tastes and it has noticeable helped my cysers finish faster and taste better)
2lbs Manitoban white clover honey (I use this varietal simply because I get free 5 gallon buckets of it)
1/2oz Centennial hops @ 30 min
1/2oz Centennial hops @ 15 min
1/2gal Apple juice
Belle Saison yeast
Place apple juice in freezer to chill if warm. Bring water and 1lb of honey to a boil, stirring to dissolve. Set timer and add hops. At 15 add remaining hops. Remove from heat. Strain out hops. You should have around a 1/2 gallon of must left at this point. Add remaining 1lb of honey and stir to dissolve. Add 1/2 gallon chilled apple juice. This brought my must down to about 70 and a corrected OG of 1.085.
Pitch yeast. Mine fermented around 65-70 but did see fluctuations up to 90 because of my wood stove. At 2 weeks, cold crash and bottle with 1 cup of water and 2 tablespoons honey in 12oz beer bottles.