White Wine Saison- AG

How did you mash at 149 and still get 3711 to stop at 1.005?

 

I propose we do not lose the "Beer name:, Beer Style: tags...etc" in the beginning of the recipe post.

Definitely like the idea of the recipe, though. I was thinking of actually using some white wine in a future saison recipe, or white grape must. But I've always been more appreciated of beers that didn't actually use the ingredients suggested in the name of the beer as you did here.

 

Would you happen to have a mini mash/extract recipe or conversion for this one? I feel like the NS hop profile fits really well with this style.

NZ and AU hops have started to grow on me lately (thanks to LT Limbo) but I can't say as though I've had a really good beer showcasing The Nelson Sauvin hops that have wowed me; All of the pale ales and IPA's that I've had have been....blah.

I haven't brewed a saison yet so I'm thinking that I might be able to kill two birds with one stone here.

 

I picked up all the fixin's to brew this next weekend today at my LHBS. I ran it through beersmith and i'm going to cut back on the NS hops just a bit to make the IBU's work for the style and am going to use 6# of Pilsen DME for the base malt. Im sticking with the quantity and type of specialty grains that you have listed other than the golden naked oats (my LHBS only carries flaked oats). I have a couple of questions for ya on brewing this:

1)I'm going to steep/mini mash the specialty grains in a muslin bag; is 150 degrees for an hour still the ideal temp and time for this?

2) Would I still need to do a 90 min. boil since i'm using DME instead of grain?

 

Just cracked my first bomber of this modified recipe tonight after about a week of carbing in the bottle in my basement and all I can say is....Wow, this one is a winner.

I ending up using flaked oats instead of GNO, Pilsen DME in place of the pilsner malt and ended up dryhopping an ounce of NS hops for 5 days post fermentation but other than that everything remained pretty much the same. Im really impressed with 3711 yeast which was done fermenting in about 6 days. I got lucky with the weather and left the carboy in my kitchen (covered with a t-shirt) and we had temperatures ranging from 60-90 which i think aided in success quite a bit. Its by far the best of the 4 batches that i've brewed thus far and the least involved to boot.

the color is dirty straw and a touch hazy. Lots of apple, pear, grape, bubble gum, white wine and spicy barnyard funk notes in the nose and mouth and its quite dry and refreshing. Its also the first beer that I genuinely feel comfortable sharing with others and that's no small compliment because I am an unabashed perfectionist and worry wort. Many thanks for sharing this @FATC1TY its going to become a staple at my house.

 

I'm curious to play with this. It sounds awesome.

 

What does the Acid malt do for you in this recipe? Have you done it without the Acid? Thoughts on the difference if so?

P.S. as I was reading the recipe, I kept waiting to see where you added the wine

 

In my particular case (and what I didn't know at the time) was that it helped reduce the alkalinity in my water. The result was a marked improvement over all of the beers that I had brewed.

 

Would be interested to try this. I've also heard of people using wine yeasts to ferment saisons. Used narbonne white wine yeast on a cider this past fall, with a nice dry, tart finish. I'd be curious to see how it would work on this style. I'll stick with your recipe though if I end up trying it. There's always room for experimentation down the road

 

I had really good luck free fermenting 3711 with this recipe last year at this time and I think im going to try and build on that and add some oak cubes soaked in chardonnay this year. It looks like our temps are going to be in the mid 80's for the next few weeks which should be ideal.

 

This looks delicious! I recently did a french saison with citra & mosaic. For half the batch I added about 8 oz sauvignon blanc per gallon in the bottling bucket. Wine version > non wine version. I would definitely do a similar experiment with this recipe especially since Nelson is known to blend well with sauvignon blanc.

 

@FATC1TY any particular reason for the 90 minute boil? If I'm doing BIAB could I just adjust my quantities to convert to a 60 min boil?

 

I just brewed this on Saturday. The only deviation I made from the recipe was using two packets of Belle Saison for yeast. I'm 48 hours in, and this is sitting at 1.000 gravity. I also fermented on the warm side (upper 70's), so that probably played a part in the low gravity.

 

Post how it turns out. I was thinking about belle saison. The nelson hops sound interesting