{"id":2611,"date":"2021-06-30T13:43:46","date_gmt":"2021-06-30T18:43:46","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2611"},"modified":"2021-06-30T13:43:49","modified_gmt":"2021-06-30T18:43:49","slug":"petite-saison-dete","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2021\/06\/30\/petite-saison-dete\/","title":{"rendered":"Petite Saison d&#8217;ete"},"content":{"rendered":"\n<p>Summer is upon us, and it is damned hot. This is the sort of weather prime for light, easy-drinking beers. But I&#8217;m not much of a fan of light adjunct lagers, and instead I prefer to turn to low-alcohol &#8220;funky&#8221; beers. But one problem that arises when formulating low-alcohol variants of styles such as saison is a lack of complexity and flavour compared to their higher-alcohol versions. This is a recipe which utilizes a combination of its grain bill, <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2021\/02\/19\/diving-deep-in-to-sourvisiae\/\">GMO&#8217;d yeast to produce acidity<\/a>, and an expressive saison yeast, to produce a 3.5% ABV beer with the depth of flavour of a traditional saison&#8230;in just 2 weeks!<\/p>\n\n\n\n<p>The concept behind this saison is simple. Use wheat and a touch of Caramunich to create a malt bill with some complexity. I originally wanted to use rye instead of wheat, but I was out of rye malt so wheat would have to do. Then ferment this using <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2021\/03\/19\/lactic-yeast-throwdown\/\">sourvisiae<\/a> yeast to generate some tartness and an aggressive saison yeast isolated from <a href=\"http:\/\/www.brasseriedeblaugies.com\/moneuseen.html\">La Moneuse Saison<\/a> to create a flavourful beer.<\/p>\n\n\n\n<p>This is a simple beer to brew, but there is one difficult step &#8211; getting the ratio of sourvisiae and saison yeast correct. <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2021\/03\/19\/lactic-yeast-throwdown\/\">Too much sourvisiae<\/a> and this beer will become <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2021\/02\/19\/diving-deep-in-to-sourvisiae\/\">much to sour<\/a>. Too little and the beer will not exhibit tartness. I didn&#8217;t get this quite right, with the 1:4 ratio of sourvisiae:saison yeast that I used producing only a light tartness. I was hoping for something closer to the sourness you&#8217;d get in moderate-aged barrel aged beers. When I rebrew this (which is happening the day after this post goes up) I&#8217;ll be reducing that to a 1:1 ratio.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Petite Saison d&#8217;ete &#8211; Recipe<\/h3>\n\n\n\n<p><em>Stats:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Volume: 20 L<\/li><li>IBU: 26<\/li><li>SRM: 5<\/li><li>OG: 1.037<\/li><li>FG: 1.010<\/li><li>ABV: 3.5%<\/li><\/ul>\n\n\n\n<p><em>Ingredients:<\/em><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Amount<\/th><th>Ingredient<\/th><th>%\/IBU<\/th><\/tr><\/thead><tbody><tr><td>2.25 kg<\/td><td>Pilsner Malt<\/td><td>68%<\/td><\/tr><tr><td>0.91 kg<\/td><td>Wheat Malt<\/td><td>27.5%<\/td><\/tr><tr><td>0.15 kg<\/td><td>Caramunich I<\/td><td>4.5%<\/td><\/tr><tr><td>12 g<\/td><td>Warrior, 14.2% (60 min)<\/td><td>23 IBU<\/td><\/tr><tr><td>15 g<\/td><td>Hallertauer Mittelfrueh, 4.4% (10 min)<\/td><td>3 IBU<\/td><\/tr><tr><td>1.0 L starter<\/td><td>La Moneuse Saison (Sui Generis Brewing #LYB 240)<\/td><td><\/td><\/tr><tr><td>0.25 L starter<\/td><td>Lallemand Sourvisiae<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><em>Brewing:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Beer was mashed for 90 min at 64.0 C, and sparged to collect 29 L of pre-boil wort.<\/li><li>Wort was boiled for 60 min, with Warrior hops added at 60 min, and Hallertauer Mittelfrueh and Whirflock at 10 min. <\/li><li>After the boil the wort was chilled to 20 C and the yeast pitched.<\/li><li>The beer was fermented for 2 weeks at 20 C, swapping the blow-off tube for an airlock after ~1 week of fermentation.<\/li><li>The beer was kegged and carbonated at 30 PSI for 24 hours, for ~2.4 volumes of CO2.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"block-057e737a-fafa-4e5e-9a14-d81e81fa385c\">Petite Saison d&#8217;ete &#8211; Tasting Notes<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2612\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2021\/06\/30\/petite-saison-dete\/seigle\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?fit=900%2C1523&amp;ssl=1\" data-orig-size=\"900,1523\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"seigle\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Petite Saison d&amp;#8217;ete.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?fit=605%2C1024&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?resize=151%2C256&#038;ssl=1\" alt=\"Tall glass of Petite Saison d'ete\" class=\"wp-image-2612\" width=\"151\" height=\"256\" srcset=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?resize=605%2C1024&amp;ssl=1 605w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?resize=177%2C300&amp;ssl=1 177w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?resize=768%2C1300&amp;ssl=1 768w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2021\/06\/seigle.jpg?w=900&amp;ssl=1 900w\" sizes=\"auto, (max-width: 151px) 100vw, 151px\" \/><figcaption>Petite Saison d&#8217;ete.<\/figcaption><\/figure><\/div>\n\n\n\n<p><strong>Appearance:<\/strong> Golden body, slightly cloudy, with a fluffy white head.<\/p>\n\n\n\n<p><strong>Aroma:<\/strong> Smells like a saison &#8211; bready, with a hint of fruit and earth.<\/p>\n\n\n\n<p><strong>Flavour:<\/strong> The malt and yeast notes are exactly what I was hoping for &#8211; bready and grainy notes from the wheat and pilsner malts, while the caramunich provides enough body and &#8220;maltiness&#8221; to keep the beer from being watery. The hops provide a modest bitterness that keeps the flavour profile dry and crisp, while also providing an herbal note to the beer. The yeast character is where this beer is not quite where I want it to be. The saison yeast I used in this beer is amazing &#8211; highly expressive, producing the traditional saison flavours of fruity esters alongside earthy phenolics. <\/p>\n\n\n\n<p>However, the hoped-for sourness is largely lacking, with the beer only slightly more acidic than would be normal for a saison. I had also envisioned this beer as a rye saison, in order to get a bolder earthy and grainy character. But alas, I was out of rye malt. I think that addition would further increase the complexity and character of this beer.<\/p>\n\n\n\n<p><strong>Mouthfeel:<\/strong> Light body, effervescent, with a lingering hop bitterness in the aftertaste.<\/p>\n\n\n\n<p><strong>Overall:<\/strong> This beer is pretty good for a 3.5% ABV beer brewed in just two weeks! Almost as complex as a proper saison, but light and easy drinking for hot summer days. As I mentioned in the opening, I am rebrewing this beer shortly, with two minor changes: rye malt in place of wheat malt (and likely a larger percentage of rye), and a 1:1 (or perhaps even 2:1) ratio of sourvisiae:saison yeast. Look for that post in 2-3 weeks!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recipe for turning out a flavourful and complex low-ABV saison in just two weeks. A quick turn-around beer perfect for hot summer days!<\/p>\n","protected":false},"author":1,"featured_media":2612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[333,234,52,158,53],"class_list":["post-2611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-recipes","tag-gmo","tag-mixed-fermentation","tag-recipe","tag-saison","tag-tasting-notes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Petite Saison d&#039;ete - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"A recipe for turning out a flavourful and complex low-ABV saison in just two weeks. 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