Saison Ancienne Beer Recipe | Extract Mixed-Fermentation Sour Beer | Brewer's Friend

Saison Ancienne

162 calories 12.9 g 12 oz
Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday April 10th 2016
1.050
1.007
5.5%
15.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat 42 3 85.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 14.3%
7 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool at 150 °F 30 min 6.12 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 8.89 50%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
House brettanomyces and lactobacillus blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Wheat malt provides a crisp and mild malt backbone to an otherwise dry, yeast-forward beer. The addition of sugar helps to enhance the already dry and crisp mouthfeel.

The single ounce of Czech Saaz provides a mild herbal hoppiness, but due to its addition in a hopstand, it adds virtually no bitterness. As a result, the Lactobacillus in the Brettanomyces/Lactobacillus blend produces a notable acidity. While not as tart as a gueuze or a Berliner weisse, it's more sour than a typical saison.

Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.

The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).

The resulting beer should be dry, slightly sour, crisp, and pleasantly fruity. Expect acidity, lemon, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-15 22:11 UTC
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