A couple of weeks ago, after reading "Farmhouse Ales" by Phil Markowski, I thought I'd better try a Saison to get a feel for what I'd been reading about. I got a bottle of Dupont Saison, and tried it with some mates over the footy. Blew us all away! It's fantastic, and I decided straight away that this was a brew that needed to be attempted.
I wanted a first attempt that really exhibited the yeast profile (Wyeast 3724 is the Dupont strain), so I opted for the following fairly neutral wort using up hops that were already in the fridge.
Usually, I buy coriander seed at a middle-eastern grocer. On this occasion I bought them at the local Indian grocer. Interestingly they have a much more oval (prolate) in shape than the round ones I usually have, and the aroma was more citrus-like.
Shakes Beer
- 4.5kg Weyernann Pilsner malt
- 1kg Weyermann Wheat malt
- 40g Hallertau pellets (4.5%aa) @ 60min
- 40g Hersbrucker pellets (2.2%aa)@ 30min
- 10g crushed coriander seed @ 5min
- 5g orange zest (about 1 orange) @ 5min
- 0.5 Irish Moss tablet @ 5min
- 1L yeast starter Wyeast 3724
BIAB/NC
Mashed low at 63C for 90mins, with mashout at 76C for 15mins.
No-Chilled for 24hrs, then pitched starter and maintained at 24C. Lots of airlock activity about 12hrs later.
2009/06/11 Racked. SG 1.022. Taste from the sample jar was terrific! Temperature still sitting at 24C. Still getting burps from the airlock, so although the fermentation seems unhurried, it is still moving.
2009/06/28 Sampled. SG 1.005. Man, this is one attenuative yeast! Will bottle in the next few days.
