Saison d'Hiver


Today's brew is one I'm planning on bottling and laying down to age. At least till this winter. The plan is to brew a strong black saison, spiced with meadow sweet, chamomile, and nutmeg. A winter warmer of sorts. Should be around 10.5% abv. I recently just brewed a summer (peppercorns) and fall (maple, which really should be spring) saison and I'll be using the same yeast for today's brew. Just knocking out onto 3rd generation yeast cake. Alright, got to get the strike water heated up and grains milled.


Twenty five pounds of grain, 5 gallon batch size. Malts being used today are pale, wheat, amber, de-bittered black, chocolate, crystal 120, coffee malt and flaked oats. Just mashed in and the 10 gal. polarware mash tun I have is pretty much maxed out. Mashed in at 151 f and let rest for forty five minutes.
Good brew day. The herbs really added a lot of aroma and flavor to the wort. Meadow sweet is an interesting herb, it tastes of cinnamon and apples. Looking forward to how this one turns out.

Bottled in the beginning of December. After aging on heavy toast French oak for seven weeks. Finishing at 10.2% abv.

2 comments:

  1. This sounds exceptionally interesting! What yeast?

    ReplyDelete