Saison des Pissenlits

[jamie_savoie]

Brewing this tomorrow.  Yesterday I made a 4 gallon tea using the dandelions petals/coltsfoot flowers and bring to 180F.  let it steep till tomorrow and will use the tea for mashing.

After a week I will rack 3 gallon to a secondary and it'll be infected with Brett-B cultured for a bottle of Orval

Recipe: 19 - Saison des Pissenlits
Brewer: Jamie
Style: Saison
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7,56 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 5,60 gal
Estimated OG: 1,060 SG
Estimated Color: 5,1 SRM
Estimated IBU: 25,0 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 75,2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                    Name                                              %/IBU        
10 lbs 8,0 oz        Pilsner (Weyermann) (1,7 SRM)            77,8 %        
1 lbs 8,0 oz          White Wheat Malt (2,4 SRM)               11,1 %        
1 lbs                   Cara Aroma 20 (MaltBroue) (18,1 SRM)  7,4 %  
8,0 oz                 Honey (1,0 SRM)                               3,7 %
2,00 oz               Hallertauer Hersbrucker [4,00 %]          22,2 IBUs    
0,50 oz               Saaz [4,00 %] - Boil 15,0 min              2,8 IBUs      
8,00 oz               Dandelion Petals                        
2,00 oz               Coltsfoot Flowers             
1,0 pkg               French Saison (Wyeast Labs #3711) (slant from the library)        
           

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13 lbs 8,0 oz
----------------------------
Name                   Description                             Step Temperat Step Time    
Mash In                Add 16,90 qt of water at 168,3 F        154,0 F       60 min        

Sparge: Fly sparge with 5,14 gal water at 168,0 F

[Richard]

lol - we called them "pissabeds" (UK)

[jamie_savoie]

maybe it's what's going to happen if I drink too much of it lol

[sdixon]

Nice recipe. You will need to give the Brett some time. I find 4 weeks is the minimum. When using Orval dregs I usually just dump the dregs in, but if you are making a starter it may take better. Interested to have a taste when it's ready if I can :-)

[jamie_savoie]

Made a few last minute changes to the recipe; added 1oz of saaz instead of 0.5 since they were leaf and also upped the honey to 12oz.  Ended up with an efficiency of 68%.  So far the dandelion is really subtle, I hope it comes out more after fermentation.

I only have limited experience with brett but in the two instances I used it, one was in a saison (3522 primary strain) with a FG of 1.008, used the dregs of 2 bottles of Orval, aged 5 months and it finished at 1.002(!).  The other was a dark strong (1762 primary) with a FG of 1.009 then added 3# of cherry puree and a starter of brett cultured from a bottle of Orval.  It was aged 5 months and it finished at 1.004.  Both came out super nice!  In the saison you can clearly taste the brett and it made the spices (it had pepper, ginger and anise) come out more (in a good way) compared to the non-brett version.  In the dark strong it's really more subtle but the beer is also more complex (also had 1oz of oak soaked in JD)

In this one, once the fermentation start to slow down I will rack then add the brett starter since 3711 attenuate alot and I want the brett to have a little something to chew on.   I will let this one ride at least 3 months but I'll taste it every month to see where it's at.  I will also bottle some of the non-brett version with brett and age in bottle and compare later with the one bulk aged.  Just for fun

[jamie_savoie]

and of course I will let you have one...in the near future