Back in June I brewed a tart petite saison using a mixture of sourvisiae and saison yeast to – at least in theory – create a saison with the sourness associated with barrel-aged saisons, but in a manner which was ready quick, and lower in alcohol. While that beer was pretty good, it wasn’t quite what I was hoping for. This is the rebrewing of this recipe in a manner which I hope will improve the recipe. I’m upping the ration of sourvisiae:saison to make it more tart, and adding rye in place of wheat to build out the flavours in the foundation of the beer.
Petite Seigle Saison – Recipe
- Volume: 20 L
- IBU: 26
- SRM: 5
- OG: 1.037
- FG: 1.010
- ABV: 3.5%
|2.00 kg||Pilsner Malt||57%|
|1.36 kg||Rye Malt||38.5%|
|0.15 kg||Caramunich I||4.5%|
|12 g||Warrior, 14.2% (60 min)||23 IBU|
|15 g||Hallertauer Mittelfrueh, 4.4% (10 min)||3 IBU|
|1.0 L starter||La Moneuse Saison (Sui Generis Brewing #LYB 240)|
|1.0 L starter||Lallemand Sourvisiae|
- Beer was mashed for 90 min at 64.0 C, and sparged to collect 29 L of pre-boil wort.
- Wort was boiled for 60 min, with Warrior hops added at 60 min, and Hallertauer Mittelfrueh and Whirflock at 10 min.
- After the boil the wort was chilled to 20 C and the yeast pitched.
- The beer was fermented for 2 weeks at 20 C, swapping the blow-off tube for an airlock after ~1 week of fermentation.
- The beer was kegged and carbonated at 30 PSI for 24 hours, for ~2.4 volumes of CO2.
Petite Seigle Saison – Tasting Notes
Appearance: Copper with a thick off-white head. Highly carbonated, with a slight haze.
Aroma: Strong saison-yeast note; spice and pear fruit mostly. Some malt notes in the background.
Flavour: Closer to what I was looking for than the first attempt, but it is a great beer. Upfront is the traditional spicy/earthy phenolics and apple/pear esters of a classic saison. As hoped for, this is alongside a modest acidity similar to that of a barrel-aged saison. The rye helps to emphasize the earthiness of the saison yeast, without being a dominant note. That’s the good side. The downside is that one of the yeasts appears to have produced a lot of glycerol, giving a heavier, oily mouthfeel to the beer. This also seems to give some sweetness, depriving the beer of the hoped-for dryness. The after-taste is typical of a siason – a lingering earthy and malt tone that fades fairly quickly.
Mouthfeel: As mentioned above, thicker and slightly “oily”.
Overall: Not bad, but not great. Despite the simplified brewing process offered by sourvisiae, a quicker turn-around saison with better character could be had using kettle souring – though-be-it with a tad more work. I doubt I’ll attempt a third go at this beer, as the glycerol issue is not one which is easy to address.