Nightturtles
New Member
- Joined
- Jan 10, 2019
- Messages
- 4
- Reaction score
- 2
This is my first ever saison. I decided to get a little crazy and do something aged on oak with wine because I've had a few similar examples I've really enjoyed. I mostly chose the malt bill because it's what I have on hand, but if you have any suggestions on adjustments up/down please let me know.
Name: Nelson Saisauvignon
Style: Oak Aged Saison
Grains:
Hops:
Yeast:
Planned Fermentation Schedule:
Name: Nelson Saisauvignon
Style: Oak Aged Saison
Grains:
- 9.5 lbs base malt
- 1.5 lbs Raw Wheat
- 1.0 lbs Flaked Oats
- 0.5 lbs Honey Malt
Hops:
- 0.25 oz Nelson Sauvin pellets at 60 min
- 0.5 oz Nelson Sauvin pellets at 10 min
- 2 oz Nelson Sauvin pellets in 175f whirlpool for 10 min
Yeast:
- WLP566 & WLP650 copitched
Planned Fermentation Schedule:
- Primary for 2 weeks (ramp from ~68-78 over first 4 days)
- While in primary, soak oak stave in Sauv Blanc in vacuum bag in the fridge
- Secondary for 6 weeks w/ oak stave (tasting periodically)
- If @ 6 weeks not enough wine flavor, blend in Sauv Blanc to taste
- Bottle condition 2 weeks
- Age at least a few bottles