I thought that I would post the recipe from a recent Saison. I had a horrible brew day breaking in new gear and I was worried about the outcome. However, the stuff tourned out pretty darn good. This is one of two that I plan to brew this summer. I used the Dupont strain of yeast and tried to match their fermentation scheme. It has a complex, funky nose and the spices blend very well with the bitterness. The yeast produced an incredible variety of esters that add even more character to the overall taste. The pour is nice with a lot of belgian lace...A great thirst quencher for a warm, sunny day.
Here is a marginal photo of the final brew:
http://img71.imageshack.us/img71/3527/boisdematin00014if.jpg
And the particulars -
Beer Style: Saison (all grain)
Recipe Name: Bois de Matin
Grain Bill:
Dingemans Pilsner - 5.5lbs.
Durst Munich - 2.5lbs.
Durst Wheat - 1lb.
Demerara Sugar - 1lb. (added at start of boil)
Mash: Single-step infusion at 150F for 90 minutes.
Boil Time: 60 minutes
Final Wort Volume: 6 gallons
Hops:
East Kent Goldings - 1oz. for 60 minutes
Hallertaur - 1oz. for 20 minutes
Styrian Goldings - 0.5oz. for 5 minutes
Strisselspelt - 0.3oz. for 5 minutes
Saaz - 0.2oz. for 5 minutes
Spices (added to last 5 minutes of boil):
Coriander - 0.67oz.
Grains of Paradise - 0.25 tsp.
Zest of 1 orange
Zest of 1/4 grapefruit
Supplements:
Yeast Energizer - 1tsp.
DAP - 1tsp.
Yeast Nutrient - 1tsp.
Yeast: Wyeast #3724
Primary Fermentation: 5 days at 88F to 92F; slowly decreased to 78F to 82F and fermented out to 7 days.
Secondary: 14 days at 78F to 82F
Conditioning: Primed with 5.5oz. corn sugar and conditioned at 76F to 78F for 14 days then stored at 58F to 60F. Recomend a minimum of 6 weeks garding.
Here is a marginal photo of the final brew:
http://img71.imageshack.us/img71/3527/boisdematin00014if.jpg
And the particulars -
Beer Style: Saison (all grain)
Recipe Name: Bois de Matin
Grain Bill:
Dingemans Pilsner - 5.5lbs.
Durst Munich - 2.5lbs.
Durst Wheat - 1lb.
Demerara Sugar - 1lb. (added at start of boil)
Mash: Single-step infusion at 150F for 90 minutes.
Boil Time: 60 minutes
Final Wort Volume: 6 gallons
Hops:
East Kent Goldings - 1oz. for 60 minutes
Hallertaur - 1oz. for 20 minutes
Styrian Goldings - 0.5oz. for 5 minutes
Strisselspelt - 0.3oz. for 5 minutes
Saaz - 0.2oz. for 5 minutes
Spices (added to last 5 minutes of boil):
Coriander - 0.67oz.
Grains of Paradise - 0.25 tsp.
Zest of 1 orange
Zest of 1/4 grapefruit
Supplements:
Yeast Energizer - 1tsp.
DAP - 1tsp.
Yeast Nutrient - 1tsp.
Yeast: Wyeast #3724
Primary Fermentation: 5 days at 88F to 92F; slowly decreased to 78F to 82F and fermented out to 7 days.
Secondary: 14 days at 78F to 82F
Conditioning: Primed with 5.5oz. corn sugar and conditioned at 76F to 78F for 14 days then stored at 58F to 60F. Recomend a minimum of 6 weeks garding.
