Coff
Well-Known Member
After having sucess, relatively quickly acxtually, cloning Tired Hands other flagship HopHands, I figured I would take a stab at deconstructing SaisonHands.
I go into more detail on how I am trying to figure this beer out on my blog linked below, but I dont have as much info to work from as I did with HopHands. I was able to chat up Jean about his theories on hoppy beers and used that paired with whats listed on the description to narrow it down. With SaisonHands all we know is its a 4 grain Saison with Cascade, and they are very tight lipped on the yeast strains they use.
Here is what I was able to come up with, Ive been drinking it for a couple weeks now and its a great beer and a start, but needs work to be a clone. Currently its a bit too hoppy, although I dig it, especially with the late addition hops. What say we put our heads together and try to narrow this down.
SaisonHands Clone attempt #1
Boil Size: 7.50 gal
Post Boil Volume: 5.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.042 SG
Measured OG: 1.045 SG
Measured FG: 1.007 SG
ABV: 5.0%
Estimated Color: 3.0 SRM
Estimated IBU: 30 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Grain:
83.7% - 7lbs 11oz - Pilsen (1.5 SRM)
6.1% - 9oz - White Wheat (3.5 SRM)
6.1% - 9oz - Rye (2.5 SRM)
4.1% - 6oz - Flaked Oats
Hops:
Boil: 60min - 0.35 oz CTZ [14.20 %] - 23.8 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil: 5min - 1.50 oz Cascade [5.50 %] - 6.6 IBUs
Boil: 0min - 1.00 oz Cascade [5.50 %] - 0.0 IBUs
Yeast:
Generation 4 - TYB Wallonian Farmhouse Slurry - 150ml/5 gallons (175b cells)
Mash:
Sacch rest - 60 min @ 148.2 F
Sparge:
Fly Sparge 5.75 gallons 170f
Misc: 60 seconds of pure O2. Filtered Philadelphia Tap water, Baxter Plant, 4 grams Gypsum, 2ml lactic acid. Mash ph 5.35.
I go into more detail on how I am trying to figure this beer out on my blog linked below, but I dont have as much info to work from as I did with HopHands. I was able to chat up Jean about his theories on hoppy beers and used that paired with whats listed on the description to narrow it down. With SaisonHands all we know is its a 4 grain Saison with Cascade, and they are very tight lipped on the yeast strains they use.
Here is what I was able to come up with, Ive been drinking it for a couple weeks now and its a great beer and a start, but needs work to be a clone. Currently its a bit too hoppy, although I dig it, especially with the late addition hops. What say we put our heads together and try to narrow this down.
SaisonHands Clone attempt #1
Boil Size: 7.50 gal
Post Boil Volume: 5.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.042 SG
Measured OG: 1.045 SG
Measured FG: 1.007 SG
ABV: 5.0%
Estimated Color: 3.0 SRM
Estimated IBU: 30 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Grain:
83.7% - 7lbs 11oz - Pilsen (1.5 SRM)
6.1% - 9oz - White Wheat (3.5 SRM)
6.1% - 9oz - Rye (2.5 SRM)
4.1% - 6oz - Flaked Oats
Hops:
Boil: 60min - 0.35 oz CTZ [14.20 %] - 23.8 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil: 5min - 1.50 oz Cascade [5.50 %] - 6.6 IBUs
Boil: 0min - 1.00 oz Cascade [5.50 %] - 0.0 IBUs
Yeast:
Generation 4 - TYB Wallonian Farmhouse Slurry - 150ml/5 gallons (175b cells)
Mash:
Sacch rest - 60 min @ 148.2 F
Sparge:
Fly Sparge 5.75 gallons 170f
Misc: 60 seconds of pure O2. Filtered Philadelphia Tap water, Baxter Plant, 4 grams Gypsum, 2ml lactic acid. Mash ph 5.35.
