Brother Levonian Saison

Fermentables:

2 lbs Vienna malt

1 lb flaked wheat

0.5 lb flaked oats

6 lbs ultralight LME

12 oz  white refined cane sugar (sucrose)

Adjuncts:

2 oz Saaz hop pellets  @ 60 min

1 oz Hallertau Mittlefru hop pellets  @ 60 min

1 oz Tettnanger hop pellets @ 20 min

1 oz Kent Goldings hop pellets @ 0 min

0.5 oz fresh orange peel @ 0 min

76 g wildflower honey @ 0 min

1/4 tsp. ground black pepper @ 0 min

1/4 tsp powdered turmeric  @ 0 min

0.5 Saaz hop pellets @ dry hop

Yeast:

1 vial White Labs WLP565 Belgian Saison I Ale Yeast

PROCEDURE

Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.

Added malt extract and cane sugar. Pre-boil volume 6.5 gals.

Proceeded with remaining additions as scheduled.

Pitched yeast at 79°F. 

 

OG: 1.062

FG:

Saison No. 4

Brew #: 30
Brew Date: September 07, 2013

Ingredients

2.0 lbs German Vienna malt

1.0 lb flaked wheat

0.5 lb flaked oats

12.0 oz sugar

6 lbs light dry malt extract
3.0 oz Vanguard (5.4% AA) hop pellets @ 60 min. (bittering)

0.75 oz. Styrian Goldings hop pellets @ 30 min.  (flavor)

0.75 oz Styrian Goldings hop pellets @ 5 min. (aroma + flavor)

1.0 oz Vanguard hops hop pellets @ 0 min. (aroma)

8.0 oz honey, @ 0 min.

0.5 oz dried sweet orange peel @ 0 min

0.25 tsp black pepper @ 0 min

0.25 tsp turmeric @ 0 min

1 vial of White Labs WLP568 Belgian Style Saison Blend Ale Yeast

0.5 oz Styrian Goldings hop pellets, @ dry hopping

Procedure

Poured grains into 1.3 gals of 162°F water.  Held at 150°F-153°F range for 60 mins.
Strained grain liquor into kettle containing 2 gals of water.  Added bittering hops, sugar, and DME. Brought to boil.
Added aroma hops at 30 mins from end of boil.
Added aroma & flavor hops at 5 mins from end of boil.
Added aroma hops, spices, orange peel, and honey at 1 min. from end of boil, and turned off burner.
Strained into fermenter holding 2 gals of cool water, and added enough water to bring level up to aprox. 5.5 gals.

Fermentation notes
9/8 Pitched yeast at 78°F
9/9  am temp 76°F, pm temp 76°F
9/10 am temp 75°F pm temp 76°F
9/14 am temp 71°F
9/17 pm temp 75°F
9/26 pm temp 70°F
9/26 Racked to secondary fermenter, with addition of 0.5 oz Styrian Goldings (4% AA) hop pellets
10/05 Added 7/8 cup of corn sugar dissolved in 16 oz. water.  Bottled some and kegged the remainder.

Gals in fermenter:  5½

Gals. in Keg: 2.5

O.G.: 1.071

F.G.: 1.005

A.B.V.:  8.6%

Tis the Holiday Saison (2011)

Brew #: 27
Brew Date: October 16, 2011

Recipe based on that developed for the mini-mash version of Brother Levonian saison ale.

Ingredients

6 lbs extra-light dry malt extract

2.0 lbs Vienna malt

1.0 lb flaked wheat

0.5 lb flaked oats

12.0 oz sugar

3.0 oz Saaz hops @ 60 min. (bittering)

0.5 oz Glacier hops @ 60 min  (bittering)

22 g. (0.67 oz) Glacier hops @ 30 min.  (flavor)

0.75 oz Glacier hops @ 5 min. (aroma + flavor)

1.0 oz Saaz hops @ 0 min. (aroma)

8.0 oz honey, @ 0 min.

0.5 oz fresh tangerine peel @ 0 min

0.25 tsp black pepper @ 0 min

0.25 tsp turmeric @ 0 min

2 vials of White Labs WLP565 Saison Ale Yeast

0.5 oz Kent Goldings, @ dry hopping

Procedure

Placed grains in 1.0 gals of 165F water and held at between 148F and 162F for about 1 hr.  Sparged into boiling kettle to make 6 gals in boil.

Added malt extract and sugar, and brought to boil.

Added 60-minute hops, and proceeded to add hops at times indicated above.

At minute 0, turned off heat and added the honey, 1.0 oz Saaz hops, tumeric, pepper, and tangerine peel.

Cooled wort to 85F, racked to fermenter and pitched yeast.

Gals in fermenter:  5

Gals. in Keg:

O.G.: 1.076

F.G.: 1.010

A.B.V.:  8.6


Fermentation Notes:
10/17 attached FermWrap heater
10/2* evident fermentation subsided.  Unplugged FermWrap.
11/12 transfered to secondary fermenter with addition of 0.5oz of Kent Goldings pellets
11/20 Racked to keg and connected CO2

Tasting notes:
Background off-flavor, described as "slightly medical" .   Has persisted despite aging.

Next time brew earlier in year (Aug. or Sept.) and eliminate artificial heating during fermentattion altogether.

T'is the Holiday Saison 2010

Brew #:25
Brew Date: October 27, 2010

Recipe based on that developed for the mini-mash version of Brother Levonian saison ale.

Ingredients

6 lbs extra-light dry malt extract

2.0 lbs Vienna malt

1.0 lb flaked wheat

0.5 lb flaked oats

12.0 oz sugar

3.0 oz Saaz hops @ 60 min.

0.5 oz Glacier hops @ 60 min

19 g. (0.67 oz) Glacier hops @ 30 min.

0.75 oz Glacier hops @ 5 min.

1.0 oz Saaz hops @ 0 min.

8.0 oz honey, @ 0 min.

0.5 oz fresh tangerine peel @ 0 min

0.25 tsp black pepper @ 0 min

0.25 tsp turmeric @ 0 min

2 vials of White Labs WLP565 Saison Ale Yeast

0.5 oz Kent Goldings, dry hopping

Procedure

Placed grains in 1.3 gals of 151F water and held at between 151F and 170F for 70 mins.  Sparged into boiling kettle with 1 gal of 170F water, to make 6 gals in boil.

Added malt extract and sugar, and brought to boil.

Added 60-minute hops, and proceeded to add hops at times indicated above.

At minute 0, turned off heat and added the honey, 1.0 oz Saaz hops, tumeric, pepper, and tangerine peel.

Cooled wort to 82F, racked to fermenter and pitched yeast.

Gals in fermenter: 4.5

O.G.: not taken

F.G.: not taken

Fermentation
10/27 Pitched yeast at 82F.  Set to ferment with FermWrap to keep temperature above ambient.
11/13 Racked to secondary fermenter, with addition of dry hops.  I would have preferred to have done it a few days sooner, but I had a bad cold.
11/22 Very occasional bubbles through airlock.  Fermentation or evaporation?
12/23 Racked to keg.  Rather later than I would have liked, but I was sick for two weeks and figured it wouldn't be prudent to deal with the beer in that state.   Tasted beer, a bit more bitter than I would have liked in the style.  May  mellow out with time, cooling, and carbonation.

Now, to get it carbonated in time for our New Year's Eve party....

Gals. in Keg:  around 4.
 

T'is the Holiday Saison

Brew #:23
Brew Date: 24 November, 2009

Recipe based on that developed for the mini-mash version of Brother Levonian saison ale.

Ingredients

6 lbs extra-light dry malt extract

2.0 lbs Vienna malt

1.0 lb flaked wheat

0.5 lb flaked oats

12.0 oz sugar

3.0 oz Saaz hops, 3.0% AA @ 60 min.

19 g. (0.67 oz) Glacier hops, 6.0% AA, @ 30 min.

1.0 oz Glacier hops, 6.0% AA, @ 20 min.

1/8 oz Glacier hops, 6.0% AA, @ 5 min.

1.0 oz Saaz hops, 3.0% AA, @ 0 min.

8.0 oz honey, @ 0 min.

0.5 oz fresh tangerine peel @ 0 min

0.25 tsp black pepper @ 0 min

0.25 tsp turmeric @ 0 min

0.5 oz Kent Goldings, 6.1% AA, dry hopping

2 vials of White Labs WLP565 Saison Ale Yeast

3.0-3.5 volumes CO2 in keg/ 5.4-6.6 oz corn sugar for bottling (for 5-5.5 gals).

Procedure

Placed grains in 1.3 gals of 151F water and held at between 151F and 164F for 70 mins.  Sparged into boiling kettle with 1.5 gals of 170F water, to make 6 gals in boil.

Added malt extract and sugar, and brought to boil.

Added 60-minute hops, and proceeded to add hops at times indicated above, however the 1 oz of Glacier hops added at 20 minutes was intended to be added at 5 minutes, thus the addition of the remaining 1/8 oz of Glacier hops at 5 minutes.  Added enough water to return volume to 6 gals.

At minute 0, turned off heat and added the honey, 1.0 oz Saaz hops, tumeric, pepper, and tangerine peel.

Cooled wort, and pitched yeast at 84F.

Gals in fermenter: 6

O.G.: not taken

F.G.:

Fermentation
11/24 Pitched yeast at 84F.  Set to ferment with FermWrap to keep temperature above ambient.
11/25 Temp. over 80F, detached FermWrap almost entirely.  Krausen evident.
11/26 Temp at about 76F.
11/30 76F
12/1  76F.  No evident fermentation.
12/3 Racked to secondary fermenter, with addition of 0.5 oz of 6.1%AA Kent Goldings hop pellets.
12/5 75F.  Active fermentation, airlock bubbling frequently.   Is this normal?  Effect of rousting the yeast?
12/13 Turned off FermWrap.
12/21 Kegged beer.

Gals. in Keg:  4.5