BKB Spring Brew!
Are there any plans for a spring community brew?
I would vote saison
Sounds good! Never made one, is the process much different then other ales?
Why would anyone ever disagree with thirsty? A Saison sounds good to have around all summer. Who has the best recipe?
I think Hennepin is one of the only saisons I've tried, and I remember it being pretty sweet? How is Hennepin as far saisons go?
Crabnut wrote:
Why would anyone ever disagree with thirsty? A Saison sounds good to have around all summer. Who has the best recipe?
The best recipe is from 1n1m3g. Fortunately I stole it from him and have made it several times! bawahahaha!!!
Actually he posted it one time a couple of years back, and am sure he is fine with sharing it. If he does, 2 things to note, are:
1. i wouldnt vary at all from his recipe because it took 2nd Best of Show at the Boston HC a couple years back. Yummy.
It has also been very successful for myself the couple of times I did enter it. (mostly I just drink it!)
2. If we decide on a saison, you will need the capability to ferment at temps of 78-85, and the primary space for 1 month. You can cheat and use different yeasts, but if you want the true character and spiciness, I would recommend the dupont strain- WLP565, wy3724, and they will need high temps, and they stall 2 weeks in, then pick back up again and finish. This is necessary to get the full dryness and attenuation.
GuyNMT wrote:
I think Hennepin is one of the only saisons I've tried, and I remember it being pretty sweet? How is Hennepin as far saisons go?
Hennepin is a delicios beer, however as far as style goes I feel it is a very subtle side of the profile. Michael Jackson wrote that because of the fact that a saison is a relatively new style, the interpretation varies widely. The color can vary tremendously, as well as bitterness levels, esters, and appearance.
However i think the best and most flavorful, is what the BJCP recommends as the "world class example" Saison Dupont. A great spiciness, somewhat cloudy, citrusy, very effervescent, and dry. Extremely quenching.
GuyNMT wrote:
Sounds good! Never made one, is the process much different then other ales?
Its not much different except that it is often fermented hotter then ales you might be used to.
I just wonder of for a spring beer most people will be able to get the higher temps, than if we wait for summer for a saison.
That said, 1n1m3g had used a heating pad strapped up against his fermentor to make it happen. So I am sure most people have heating pads around to do this one.
brewchez wrote:
I just wonder of for a spring beer most people will be able to get the higher temps, than if we wait for summer for a saison.
That's my thinking exactly. I made a saison last year in August and I still had to stick a heating pad under it and wrap it in a down vest I never wear. I agree that its a great beer to have around in the summer but you need the summer weather to get them to ferment out if using the Dupont strain.
I'm just browsing through the BJCP styles looking for something I'd like to be drinking in the spring. If we don't do a saison, how about an Alt, California Common, a hoppy American Brown Ale, or Belgian IPA?
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