Style: Belgian Saison
OG: 1.048 (before honey)
This is a dry, highly carbonated saison with notable fruit characteristics, a yeasty spiciness, and slightly warming alcohol finish. It is reminiscent of a champagne, but less sweet and more complex.
Holy Matrimony - Saison ================================================================================ Batch Size: 5.500 gal Boil Size: 3.000 gal Boil Time: 1.000 hr Efficiency: 70% OG: 1.056 FG: 1.012 ABV: 5.7% Bitterness: 26.4 IBUs (Tinseth) Color: 7 SRM (Mosher) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Wheat Dry Extract Dry Extract 4.000 lb No Yes 95% 8 L Extra Light Dry Extract Dry Extract 3.000 lb No No 95% 3 L Total grain: 7.000 lb Hops ================================================================================ Name Alpha Amount Use Time Form IBU Tettnang 3.2% 1.500 oz Boil 1.000 hr Pellet 15.3 Saaz (USA) 5.8% 0.500 oz Boil 1.000 hr Pellet 9.3 Saaz (USA) 5.8% 0.500 oz Boil 5.000 min Pellet 1.8 Misc ================================================================================ Name Type Use Amount Time Yeast Nutrient Other Primary 1.000 tsp 5.000 min Whirlfloc Fining Boil 1.000 tsp 10.000 min Honey Flavor Primary 1.312 lb 0.000 s Peach puree Flavor Secondary 3.000 lb 0.000 s Steeped pecans Flavor Secondary 1.500 cup 0.000 s Yeast ================================================================================ Name Type Form Amount Stage Wyeast - Belgian Saison Ale Liquid 0.528 cup Primary
5.5 gallon batch split into two halves for primary.
One half on Minnesota honey (~12oz)
Other half on Ohio honey (~12oz)
Add in nylon bag:
Notes: Minnesota batch onto peach & pecan secondary after 30 days Ohio batch combined into secondary after 32 days Pecans roasted, steeped in vodka.
Fermentation temperature swings from 70F to 80F, with ~75F being average. Warmed up to 80F at end. Took a LONG time to fully attenuate.
'Katy' in bucket
'Brandon' in Better Bottle
07/26/10 - 'Brandon' airlock still bubbling, yeast cake on surface, air bubbles visibly popping. 'Katy' shows no activity in airlock, but has yeast cake on top.
07/27/10 - 'Katy' bubbling now after bumping it a bit, reseating lid, and cooling/warming by 3F.
07/27/10 - 'Katy' reads SG 1.012 before fruit addition. Mixed one reading full into 'Brandon'. Tastes absolutely awesome.
07/27/10 - Added 4 chopped georgia fuzzy peaches (boiled), vodka steeped pecans, and 1 oz Kent Goldings whole leaf hops
07/29/10 - 'Katy' read 1.012, both still bubbling. Racked both to bottling bucket, cleaned out yeast, and racked all 5+ gallons back to bucket with bag of fruit+pecans+hops. Combined gravity 1.018.
08/15/10 - Iced bed sheet over the fermenter to bring temp down to 68.
08/15/10 - FG read at 1.010. Tastes great uncarbonated, sweet fruity front and dry, tart, alcohol finish.
08/15/10 - Bottling with 5.3 oz corn sugar