Saison de l’amour or Season of Love is the second beer for my wedding this coming October. This recipe is based heavily off of the Oaked EKG Single Hop Saison with a few subtle differences. For this beer, I wanted to increase the overall complexity from the previous EKG Single Hop recipe. One way I decided to do this was enhance the hop bill with additions of Citra and Hallertauer, two hops that I have used in the past with great results in saisons. My intent with these selections was to introduce some citrus aromatics from the Citra, (which oddly enough is a cross between EKG, Hallertaur, US Tettnanger, and a few other unknown hops) and some spicy flavors from the Hallertauer to complement the spicy yeast phenols.
My second recipe tweak was to use the notorious Wyeast 3724 Belgian Saision yeast in favor of some of the White Lab Strains such as 566(Belgian Saison II) or 568(Belgian Style Saision Blend) that I have used in the past. The 3724 has a reputation for stalling out leading to problematic fermentations, however in my opinion it produces some of the most prominent Belgian yeast characteristics out of any Saison strain available to homebrewers. To me, this yeast produces flavors comprable to some proprietary commercial brewery yeast blends from Belgium or elsewhere. I chose to focus on my mash, keeping a temperature ranging from 145 to 147 degrees instead of the addition of sugar to increase attenuation. I also moved my fermentors into the garage which should bring the temperatures well within the range of this yeast.
Lastly, I wanted to oak age the beer to incorporate another layer of complexity, however for this batch I switched from Hungarian Oak to French Oak Cubes. I did this as in my past experience French Oak tends to be a bit smoother than both Hungarian and American Oak and due to the shorter than ideal time on the oak (3 months) I thought this would be the better choice. Furthermore, French Oak is said to contribute notes of cinnamon and allspice, two flavors that I thought would complement the overall seasonality of our October wedding.
Saison de l’amour
Batch Size: 11 Gallons
Original Gravity: 1.061
Estimated Final Gravity: 1.008
Estimated ABV: 7.0%
Boil Time: 90 Min
71% French Pilsner Malt
18.2% French Wheat Malt
4.5% Munich II Malt
3.4% Vienna Malt
2.8% Caramunich Malt
2 Oz East Kent Goldings (6.1% AA) at 60 min
.75 Oz East Kent Goldings (6.1% AA) at 20 min
.75 Oz Hallertauer (4.0% AA) at 20 min
.5 Oz Citra (10% AA) at 20 min
2 Oz East Kent Goldings (6.1% AA) at 5 min
.75 Oz Hallertauer (4.0% AA) at 5 min
.5 Oz Citra (10% AA) at 5 min
4.2L Starter of Wyeast 3724 Belgian Saison
Mash at 147 for 60 min
Mash out 168 for 10 min
Notes: Age on .5 oz of French Oak Cubes per Corny Keg for 3 months.