Saison of the Witch #2
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5 gallon batch made from:
6.5 lbs. Weyermann Pilsner malt
2 lbs Briess Bonlander Munich Malt
1.5 lbs White Wheat Malt
0.25 lb Special B Caramel Malt
1 lb D-45 Amber Candi syrup
1 oz Hallertau hop pellets (FWH)
1 oz. Hallertau hop pellets, bittering (60 min.)
1 oz. Hallertau hop pellets, dry (secondary, 7 days)
Wyeast Belgian Saison yeast (WY3724)
Expected OG: 1.064 FG: 1.012
Actual OG: 1.064 FG: 1.010
Brewed 2013-08-30, secondaried 2013-10-20, bottled 2013-10-27
Despite the name, this only has a passing resemblance to the first Saison of the Witch, but I think it is an improvement over the older recipe. Both the gravity and the color are pushing the edge of the style guidelines, but are still within them; the final ABV is just a hair over them, though. The color is a dark orange-amber. The nose is a mix of hop aroma and estery funk. The body is a bit larger than one would expect, and the first bottle was a bit sweeter than expected (this may simply be because it is only a wek into conditioning, though). The long primary fermentation (due to a stuck fermentation throughout September and several delays in October) left it nicely mellowed.
------------------------
5 gallon batch made from:
6.5 lbs. Weyermann Pilsner malt
2 lbs Briess Bonlander Munich Malt
1.5 lbs White Wheat Malt
0.25 lb Special B Caramel Malt
1 lb D-45 Amber Candi syrup
1 oz Hallertau hop pellets (FWH)
1 oz. Hallertau hop pellets, bittering (60 min.)
1 oz. Hallertau hop pellets, dry (secondary, 7 days)
Wyeast Belgian Saison yeast (WY3724)
Expected OG: 1.064 FG: 1.012
Actual OG: 1.064 FG: 1.010
Brewed 2013-08-30, secondaried 2013-10-20, bottled 2013-10-27
Despite the name, this only has a passing resemblance to the first Saison of the Witch, but I think it is an improvement over the older recipe. Both the gravity and the color are pushing the edge of the style guidelines, but are still within them; the final ABV is just a hair over them, though. The color is a dark orange-amber. The nose is a mix of hop aroma and estery funk. The body is a bit larger than one would expect, and the first bottle was a bit sweeter than expected (this may simply be because it is only a wek into conditioning, though). The long primary fermentation (due to a stuck fermentation throughout September and several delays in October) left it nicely mellowed.
