Mk010101
Well-Known Member
Fall weather approaches and the end (for me) of making Saison's. I have 2 oz. of Pacific gem hops that I want to use up and while I know most of the character of a Saison comes from the yeast, what about using this hop in a late addition? I am always of the mind to just try it and see what happens, but just curious if there are others who have tried it this way. Would it take away too much character of the Saison? Or, would the hop flavor/aroma not even be felt because of the yeast profile? Here is the recipe I am thinking of making:
Type: All Grain
Batch Size: 5.15 gal
Boil Size: 7.11 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
8.50 lb Pilsner (Weyermann) (1.7 SRM) Grain 70.83 %
1.50 lb Wheat - Red Malt (Briess) (2.3 SRM) Grain 12.50 %
0.50 lb Caramunich I (Weyermann) (51.0 SRM) Grain 4.17 %
0.50 lb Oats, Flaked (Briess) (1.4 SRM) Grain 4.17 %
0.30 oz Magnum [11.00 %] (90 min) (First Wort Hop) Hops 12.8 IBU
0.50 oz Saaz [3.90 %] (90 min) (First Wort Hop) Hops 6.8 IBU
0.50 oz Pacific Gem [14.00 %] (10 min) Hops 8.4 IBU
0.50 oz Pacific Gem [14.00 %] (5 min) Hops 4.6 IBU
1.00 oz Pacific Gem (Dry Hop for 5 days)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.33 %
White Labs 566 Belgian Saison II yeast - fermented from 68 degrees to 82 degrees max
Beer Profile
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.54 %
Bitterness: 32.7 IBU
Est Color: 6.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 11.00 lb
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 13.75 qt of water at 159.1 F 148.0 F
10 min Mash Out Add 8.80 qt of water at 203.8 F 168.0 F
Note: bittering hops - using up the last bit of Magnum hops in inventory, but might just use Saaz and increase the amount to get the same ending IBU's
Type: All Grain
Batch Size: 5.15 gal
Boil Size: 7.11 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
8.50 lb Pilsner (Weyermann) (1.7 SRM) Grain 70.83 %
1.50 lb Wheat - Red Malt (Briess) (2.3 SRM) Grain 12.50 %
0.50 lb Caramunich I (Weyermann) (51.0 SRM) Grain 4.17 %
0.50 lb Oats, Flaked (Briess) (1.4 SRM) Grain 4.17 %
0.30 oz Magnum [11.00 %] (90 min) (First Wort Hop) Hops 12.8 IBU
0.50 oz Saaz [3.90 %] (90 min) (First Wort Hop) Hops 6.8 IBU
0.50 oz Pacific Gem [14.00 %] (10 min) Hops 8.4 IBU
0.50 oz Pacific Gem [14.00 %] (5 min) Hops 4.6 IBU
1.00 oz Pacific Gem (Dry Hop for 5 days)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.33 %
White Labs 566 Belgian Saison II yeast - fermented from 68 degrees to 82 degrees max
Beer Profile
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.54 %
Bitterness: 32.7 IBU
Est Color: 6.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 11.00 lb
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 13.75 qt of water at 159.1 F 148.0 F
10 min Mash Out Add 8.80 qt of water at 203.8 F 168.0 F
Note: bittering hops - using up the last bit of Magnum hops in inventory, but might just use Saaz and increase the amount to get the same ending IBU's