"Session" saison

[sven945]

Today's brew was a saison. I was aiming to brew something a bit more easy drinking than the 7.7% bretted saison that I've got ageing at the moment, but beersmith still expects it to be 5.9%. I have limited restraint. Also I'm trying to use up my tettnang hops that I've had in the freezer for nearly a year, and recently discovered they weren't in a ziplock bag, so I should probably use them up. They smell just as pungent as they ever did though.

12 litres or so.
1.5kg lager malt
500g vienna malt
250g malted wheat
250g sugar

25g Tettnang first wort hop
10g Tettnang @ 20 minutes
10g Saaz @ 20 minutes

I might dry hop with my final 15g tettnang if I fancy it later on. I've had one of the dry hopped Saison Dupont beers that I enjoyed.

Fermenting with WLP566 Belgian Saison 2 yeast. I pitched at 21ºC and I'm going to try and keep it there for two or three days, then raise it up to perhaps 28ºC, if I dare.

I ended up mashing a bit high, somehow. I was trying for 66.7ºC, but it was nearer 67.7ºC. I really should work on getting my mash temperatures right.

 

[sven945]

Bottled this today. Made it down to 1002 so my "session" saison is 6.3%. I tried, okay! And clearly my mashing too high didn't affect it. I dry hopped with the last of my tettnang hops, and it smells and tastes pretty good. Couldn't give a toss of it's "to style" or anything.

There's a banana taste that's probably because I pitched the yeast too hot. I'll see if it subsides, or whether it's a bad thing or not.

I'm looking forward to trying it in a couple of weeks anyway.

 

[Sadfield]

When I read the title is was expecting something along the lines of DuPont Biolélège. That's some session you've got there. [emoji3]

Sent from my LG-H815 using Tapatalk