Doctor Duvel

I'm like a sommelier, but for beer.

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Location: Upstate New York, United States

Favorite Beers: Orval, Samuel Smith, Duvel, Hennepin, Oude Gueze, Chimay, Dogfish Head, Anchor Steam, and anything made by Trappist monks.

Friday, May 13, 2005

Saison details

OK, so here's some Saison issues. Have been re-reading Farmhouse Ales and have gleaned the following:

The yeast I'm using is persnickety. Aerate the shit out of the wort and give it some yeast nutrient. Try to ferment at 85-90 degrees. A closet with a heater or even the garage in the daytime might work. The goal is to crash it through the main ferment like a bat out of hell and then rack it secondary four days after brewing. Considering a double racking to reduce autolysis concerns it it's far enough along. A lengthy 70-75 degree secondary is desirable, which is good, because it's going to get one. . .

Hard water is good. Should do standard gypsum in mash then add something like 1/3 to 1/2 a Burtonizing treatment. Make that 1/3.

Mash should be one of two things. Either a step (113 for 30, 131 for 15, 144 for 30, 154 for 15), or a single infusion at 143-145. Target FG is something like 1004-1008 tops. Sugar could help get it down that low, but no more than 10%. 6.5 alcohol tops.

Hops can be Styrian (Fuggle sub), EKG's, or Saaz. Suggested aromatic combination from Markowski is 50% Styrians, 30% EKG, 20% Saaz. IBU should be 32 at the absolute max. I want to know how the yeast really tastes, so I'll suppress the usual urge to dry hop. Late additions should be substantial though.

Grain bill will be almost all Pilsner. Some wheat. Maybe, maybe a little Biscuit.

1054 OG

Maybe hold the Saaz for something else.

This will be minimalistic--closest commerical equivalent would be Saison Dupont Vieille Provision.


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