A year ago I brewed a really tasty Saison from pale malt, wheat malt, acid malt & honey called Quorum Sensing. I noted that I must brew something similar again, so I have. This time I've upped the hop additions & used a powerful flavoured one too - Chinook. It might be more IPA, but Saison style guidelines are notoriously lax.
Mash: 1 hour 10 mins. Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.
4Kg pale malt
1Kg Torrified wheat
100g Crystal malt
450g acid malt
Boil: 1 hour 30 mins
50g of Chinook hops (12.9% alpha acid) added 40 mins from the end
50g of Cascade added 30 mins from the end
50g Chinook added 20 mins from the end
50g Chinook added 10 mins from end
5g of Irish Moss added 10 mins from end
Lallemand Belle Saison yeast was hydrated according to the instructions on the sachet & was placed into the FV prior to adding the cooled wort.
The resulting wort was chilled down to 20°C and splashed into an FV via two colanders to aerate it. 80g of honey was added & 50g of Cascade were added as dry hops along with the zest of two lemons.
The resulting 22 litres of wort had an OG of 1.050 & a bottling gravity of 1.006 which should generate a beer of around 5.8% alcohol. The bitterness is calculated at 188 IBU, but the late addition of almost all of the hops should give it more hoppiness than bitterness.
Bottled after 8 days of primary fermentation.