I had a very early morning at work, and left very early, Gemma was away, so what else to do of an afternoon except get a quick brewday in. With the exciting news that the
Malt Miller is stocking a new
dry saison yeast, I decided a saison would be in order, so set about constructing a recipe. Because all of the available recipes seem to be for quite punchy, high in alcohol beers I had a bit more of a dig around to get inspiration finding
Northern Brewer's Petite Saison and their former videographer Chip Walton's
Le Saisonette. Although I didn't exactly follow these, they gave me some ideas for my smaller, table saison.
- 2.59kg Pilsen
- 0.74 Munich
- 0.37 Wheat malt
- 10g Northdown @ 60
- 25g Tettnang @ 30
- 20g East Kent Goldings @ 5
- 1g Black pepper, coarsely crushed @ 5
- 5g Coriander, coarsely crushed @ 5
- Rind of 1 Seville orange @ 5
Ended up mashing a degree too low at 67.2C for 60 minutes. OG 1.042, which was a couple of points higher than anticipated.
Went into the no-chill cubes without problem. I await Daz picking it up to ferment. The temperature control box for the fridge is now constructed, it just needs modification of the fridge door and we're away.
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