Arctic Vortex Winter Saison
Brewed: 01/08/2017 Bottled: 01/09/2016
In the winter (but almost Spring) of 2014, I had never brewed a Saison. I had been meaning to brew one for a long time. I did want to do something a little different for winter. I thought since the sun is not up as long in the winter, a winter Saison would be much darker than a regular one.
I also decided to stay away from any spices, letting the yeast and hop character carry the beer. It uses a fair amount of Saaz Hops. The flavor should come through in the First Wort as well as a flavor and aroma addition, but the beer is not very bitter at all, coming in less than .5 on the BU:GU scale. Hoping it will finish dry enough that the beer does not come across as overly sweet.
I am calling my new beer, "Arctic Vortex Winter Saison". I had never heard of the Arctic Vortex before the winter of 2013, and the name fascinated me enough that I decided to use it to name a beer. When I first thought of the name, I didn't see any other beers on untappd using "Arctic Vortex". By the time I brewed it, however, there are a couple. Hopefully no one comes after me in a trademark dispute. We'll see.
The beer turned out fantastic, and very unique. Its aroma is slightly lemony with the signature farm-house pepper and funk of a saison. There is a noticeable saaz hop aroma.
Its flavor is complex. A bit of chocolate subdues the saison farm-house flavor pushing it into the blackground. A bit of pepper tries to come out in the beginning, but quickly comes across as more tart lemony flavor. Then a deep berry flavor replaces that ... sort of reminds me of maybe a combination of blackberry and blueberry. The balance starts off tart, goes a little sweet, and finishes off dry with some significant hop spiciness.
I honestly love this beer.
Batch 2 was brewed in the winter of 2014 with no changes to the recipe. It was brewed much earlier in the winter so that it might possibly be consumed before Spring.
Batch 3 was going to be the same recipe except the water salts were modified slightly to add more calcium and maybe accentuate hops more. However, the LHBS was out of 3711 and the manager suggested I try INIS-291 Saison : Farmhouse
. Then, I noticed that I had gotten Spalt hops instead of Saaz. I had some Goldings to use up, so I decided to throw those in.
In Batch 4, I went back to WY3711, and this year I added about half a pound of table sugar in hopes that the beer would dry out just a bit.
For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons
If you would like to read more about this beer, check out Sheppy's Blog: Arctic Vortex
|Arctic Vortex Winter Saison --- Batch 4|
||24.6 IBUs (Rager)
||Alcohol by Volume
||6.1 % |
|BU : GU
||Gypsum (Calcium Sulfate) (Mash 60.0 mins)
||Chalk (Mash 60.0 mins)
|5 lbs 8.0 oz
||Pilsner (2 Row) Bel (2.0 SRM)
|1 lbs 12.0 oz
||Vienna Malt (3.5 SRM)
|1 lbs 4.0 oz
||White Wheat Malt (2.4 SRM)
||Midnight Wheat Malt (550.0 SRM)
||Cane (Beet) Sugar (0.0 SRM)
||Magnum [12.70 %] - Boil 45.0 min
||Magnum [12.70 %] - Boil 20.0 min
||Whirlfloc Tablet (Boil 15.0 mins)
||Saaz [3.75 %] - Boil 15.0 min
||Yeast Nutrient (Boil 15.0 mins)
||Saaz [3.75 %] - Boil 10.0 min
||Saaz [3.75 %] - Boil 5.0 min
||French Saison (Wyeast Labs #3711) [50.28 ml]
||Add 11.41 qt of water at 155.6 F
Batch sparge with 2 steps
(2.13gal, 3.88gal) of 168.0 F water
Make a small
starter of the yeast the day before brew day to make sure it is active going
Gypsum and chalk to get the water Calcium up above 100
From Denver water, this puts my water
the mash on the low side. Err on the side of lower temp. Let the mash go at
least 1.5 hours. Ok longer.
Optimum Temp range
for yeast: 65 - 77
Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it
wants after that.
|| 140ish for a couple hours|
||8 (7.77 gal)|
|Actual Mash Efficiency
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