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Quicksilver's Time of the Saison IV

Quicksilver's Time of the Saison IV

Saison : All Grain : 11 gal

spothier

Modified from Saison LaCharite

June 11, 2014 at 08:11pm

5.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 20 lbs Pilsen Malt; Malteries Franco-Belges

    Pilsen Malt; Malteries Franco-Belges

    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

  • 1 lbs Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 2.5 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 2.0 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 1 oz Hallertau - 3.9 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 2 oz Liberty - 4.5 AA% pellets; boiled 60 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 1 oz Saaz - 3.8 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz East Kent Goldings - 5.7 AA% pellets; boiled 20 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 5.7 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 5.5 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 2 ea Orange Peel (dried) - Zest 2 oranges, add 5 minutes before end of boil (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 2 ea Lemon zest - Zest 2 lemons, add 5 minutes before end of boil (omitted from calculations)

    Lemon zest

    Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

  • 2 tsp Irish Moss - Crush tablets, add 15 minutes before end of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 tsp Grains of Paradise - Crushed, added at 5 minutes before end of boil (omitted from calculations)

    Grains of Paradise

    Pungent peppery flavor.

  • Wyeast 3724 Belgian Saison™

    Wyeast 3724 Belgian Saison™

    Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.

Notes

Prepare 1 liter of yeast starter of Wyeast French Saison 3711 Mash at 149 for 90 minutes. Boil 30 minutes before adding hops. Add 1 tsp crushed Grains of Paradise, zests and sugar to boil 5 minutes before end. Add EKG hops after stopping boil. Chill to 66 degrees. Oxygenate! Pitch. Once fermentation has started, apply heat (using a heating pad or blanket) a few degrees per day until it reaches 80 degrees. Ferment for 2 weeks or until terminal. Allow to come to room temp. Condition 2 more weeks on yeast. Cork and cage with priming sugar. I made invert sugar by using 1 lb of white cane and 1 lb of Raw cane sugar boiled for 1 hour with 1/2 tsp of citric acid. Bottle condition warm for at least 2 weeks.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.063 1.048 - 1.065
Terminal Gravity: 1.007 1.002 - 1.012
Color: 7.6 SRM 5 - 14
Alcohol: 7.3% ABV 5.00% - 7.00%
Bitterness: 30.1 IBU 20.00 - 35.00

Discussion

spothier

Primed, corked and caged

2014-07-13 3:19pm

I kegged 5 gallons and corked and caged the other 6. The kegged beer tasted great but doesn't have the same mouth feel as the carbonation is different than a corked and caged bottle. The alcohol sneaks up on you as it's not very noticeable. I think this will be a good one in a month or so. I'll let you know. Every variation of this Saison has been as good or better than what I buy.

spothier

Corked and caged tasting

2014-07-29 5:50am

I used 5 oz of corn sugar to prime the 6 gallon batch. I think it's much better this way than on tap. Much better carbonation after just two weeks in the bottle and it should get better after a month. I think this is going to be my best one.

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