After killing my non-Brett version of the Spring Saison in a matter of weeks before even getting to review it, I needed to get a new Saison on tap. I also wanted to play with a few fun Brett strains I recently acquired as well as a few I had already (by bottling with a single strain per 6 pack). I also needed to have more than one keg of the Saison to drink so I had it on tap for at least a month if not longer. So I pushed my system to the max, a 17.25 gallon boil in a 17.5 gallon kettle, and 14+ gallons of beer in my 1/2 barrel keg fermenter (15.5 gallons). Other than being a little low on volume upon kegging (sampling and stealing a qt worth to force carb fast in a 1 liter soda bottle), it went really well.
I wanted a super dry, lowish ABV, that is light, rustic, and crushable. A base of Pils, Flaked Wheat, Flaked Oats, and sugar sure kept the color super light, finish dry, and malt bill rustic. I was afraid when I pulled the samples that there would be no malt flavor with how light it was, but it still has a decent maltiness with cereal and crackers dominating. I went with the same hopping on this batch as I did in the Spring Saison since I enjoyed it so much. The Citra at the end helps play up the lemon notes that the yeast throws. Super drinkable.
OG 1.038
FG 1.001
ABV 4.9%
IBU 32
SRM 3
75 mins mash @ 145
51% Pilsner Malt
18% Flaked Red Wheat
18% Flaked Red Wheat
8% Vienna Malt
8%
5% Belgian Aromatic
5% Acid Malt
5% Sucrose
5% Sucrose
Calcium Sulfate
35 min boil
35 Nugget
25 Hallertaur
10 Tettnang
FO Hallertaur, Tettnang, Citra
2 weeks @ 80+
90% Belgian Saison
10% French Saison
Keg 1 – Straight @ 3.2vols CO2
Keg 2 – Rooibos Tea & Red Rose PetalsKeg 3 - 4 gallons - Bottled with single strains of Brettanomyces in 6 packs to age
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