Barrel Saison Solera

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

brownni5

Well-Known Member
Joined
Dec 17, 2017
Messages
781
Reaction score
329
For the past couple years, I've had a barrel Solera going in a 15 gal rye barrel - more or less a Flanders red type beer. It's always good, but I have more red beer than I like to drink. Time to switch things up.

I might want to go to a Saison like recipe for the barrel - I can always seem to drink a Saison, and the couple Bier de Coupage type blends I've done I've really liked. My barrel culture is pretty aggressive (with lots of JP dregs), so I'd like to tone that down a pinch. I'm looking at about 30-35 IBU, but am wondering how that should happen. All up front hops? Late boil hops too? Would I taste those? Would I taste early boil hops?

Right now, I'm thinking all early addition hops, either Saaz, Tettnang, EKG, or something similar. Thoughts?
 
Joined
Sep 12, 2019
Messages
137
Reaction score
96
Location
Appalachia
For my ongoing sours I’m right around 7-10 ibu that come from 15ish minute additions of noble hops (sometimes others) and I don’t think I’m getting any flavor/aroma from that. I’ve done 60 min additions too but not a direct comparison.
 
OP
brownni5

brownni5

Well-Known Member
Joined
Dec 17, 2017
Messages
781
Reaction score
329
For my ongoing sours I’m right around 7-10 ibu that come from 15ish minute additions of noble hops (sometimes others) and I don’t think I’m getting any flavor/aroma from that. I’ve done 60 min additions too but not a direct comparison.
That's what I figured - thanks!

I've to this point used old, low AA hops for "bittering" my current solera brews, but would like to tone down the acid a bit. I soured a calculated 40 IBU Saison with JP dregs a couple years ago - it was sour, but very good (no sour-bitter clash).

I can always dry hop for a little aroma/flavor - I've done that with what I consider huge success.
 
Top