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
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||5.0 Litres / 1.3 Gal||60.0 min||65.0%|
|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|
|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|
|Sage||10.00 g / 0.35 oz||Boil||10 mins|
|Sage||5.00 g / 0.18 oz||Boil||0 mins|
|Safbrew T-58||75 %|
|Saccharification Rest||60.0 min||66.0 °C / 150.8 °F||Infusion|
|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.