Honey Sage Saison No. II: Recipe

Well, this was one of those early attempts at a Saison that went so far off the mark, it might as well be called a braggot. The idea here was to brew a Saison and get it started with a T-58 yeast, and then finish it off with a red wine yeast, or in this case, Lalvin 71B. Then my hope was to wash the yeast and have a functional saison yeast for reuse. (Further research and message board questioning revealed that enzymes secreted by the wine yeasts just kill off the T-58. So, this isn’t going to work.) Sorry to spoil the ending.

Honey Sage Saison No II

Saison


Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.062 1.013 4.1
/
8.1
31.4 IBU 6.4%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 5.0 Litres / 1.3 Gal 60.0 min 65.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 46.75 % 0.79 Kg / 1.75 Lbs
Flaked Wheat Adjunct 1.6 23.67 % 0.40 Kg / 0.87 Lbs
Cane Sugar Sugar 0.0 8.28 % 0.14 Kg / 0.30 Lbs
Flaked Oats Adjunct 1.0 4.73 % 0.08 Kg / 0.17 Lbs
Aromatic Malt Grain 20.0 1.67 % 0.03 Kg / 0.06 Lbs
Honey Sugar 1.0 14.79 % 0.25 Kg / 0.05 Lbs

1.69
Hops

Name AA% Amount Use Time
Palisade 7.8% 5.00 g / 0.18 oz Boil 60 mins
Palisade 7.8% 3.00 g / 0.11 oz Boil 30 mins
Palisade 7.8% 3.00 g / 0.11 oz Boil 10 mins

Misc

Name Amount Use Time
Sage 10.00 g / 0.35 oz Boil 10 mins
Sage 5.00 g / 0.18 oz Boil 0 mins

Yeast

Name Attenuation
Safbrew T-58 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 66.0 °C / 150.8 °F Infusion

Notes

22 Sept 2012 – Transferred to secondary. SG was at 1.010, so 6.9% ABV.Added 250 g of honey and bumped gravity up to 1.030. Actually around 3.7 L worth of drink. Depending on FG, I might dilute it down a bit.

25 Oct 2012 – Well, my hydrometer broke. So let’s assume it’s down to around 1.008 or so. 3.350 L were collected, bottled, and carbonated with 31 g table sugar. Probably around 9.8% ABV.

Later, can’t remember the dates: After bottling, there was no carbonation at all. I emptied all the bottles back into a fermenter on top of a Lalvin 71B yeast cake for two weeks, then re-bottled it, sometime in early November.

Tasting 12/22/2012

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