Dang Jim, dang. Drinking the Brett Saison now.
Presents with an amazing dusty pineapple aroma. (While that sounds weird, it's exactly what I want in a Brett Saison.) Honeycrisp apples, juicy blood orange, a touch of lemons, and bit of white pepper follows in the aroma. Myles nailed the descriptor that I couldn't: lavender. That's why it reminds me of Boulevard's Saison-Brett. Lavender.
Flavor follows the aroma, with a light honey flavor behind all of the things I described above. Med-low bitterness. Some sort of floral in the mid-palate. Finish is dry and lavender/honey/pineapple lingers into the aftertaste.
Light body, but medium mouthfeel. Perfect. Med-light carb. No warming or astringency.
Wow, what a beer. Myles says thank you (as do I). I only wish I had another. I know exactly who I would share it with.
Curious, can you tell me more about the Brett in here and the time frame? I just finished a beer nearly exactly like this, so I'm curious as to how our processes compare.
Well, what a relief! We really like that one too. Inspired by a guy across the river who has a really good commercial saison brett. But mine is really rednecked up. Not very authentic in nature. I also made one alongside the blond which is red by way of a little carafa
6 gallon batch 1.057
11lbs pils. (2oz carafe II special for the darker version)
145 for 120 min
90 min boil
14g German Magnum @60
1 lb cane @ 15
3oz Hallertau Mittelfruh @ wirlpool 170f for 30
Wyeast belgian saison 3724 at 65, ramped to 90 over 5 days
It stalled at about 1.010 so I pitched a pack of bret lambicus wy5526, no starter.
I moved it to a spare closet. In about a month it had reached TG about 1.002/3 if I recall. Bottled it up as is, no bottling yeast.
Side note: I crashed and gell fined these beers. It seemed to work fine at the time, but in retrospect I think the gell grabbed tiny bits of pellicle which dont seem to want to fully settle. I will be skipping gellatin from now on with any pelicle beer.
These have become locked in repeater recipes for me. Im making more next june. And going to make one with kaffir lime leaves at flameout... trying to keep it real subtle. mmmm cant wait.
So, I have a six pack of the blond and the red waiting for me to decide if they might do well in 28A against all those other specialty beers...
What do you think?
By the way, the dunkel sucks. Dont waste much time on it. Sent it kinda thinking some help would be nice but since then ive learned the issue.