This year's craft beer trend in New Zealand has been Saison. (and also over in U.S.A)
I tried many Saison style beers this year and some of they were good and some of were not.
I had black Saison during Beervana. Oh yeah, it was a great beer festival and I had many great beers. I can't wait for the next one in 2012.
This time I brewed black Saison and black IPA as I said I will do in the past post.
I modified the black IPA recipe a lot. I added more caramel malt.
I also got Wyeast Laboratories. French Saison 3711 for my black Saison.
This is how I syphoned the beer.
This way I get to taste the difference between the different yeasts and get 2 beers out of 1 brew!
1 stone 2 birds.
Black Saison finished its fermentation last night, after 1.5 weeks. It took a lot of time!
Here's the recipe for 30L batch size.
7.40kg Pale Malt (Maris Otter)
0.95kg Caramel Crystal Medium (150EBC)
0.40kg Carafa II (800EBC)
0.25kg Roasted Barley (600EBC)
40g Pacific Gem [15.00%] - Boil 90.0 min
30g NZ Cascade [8.00%] - Boil 20.0 min
30g NZ Cascade [8.00%] - Boil 10.0 min
10g Riwaka [5.25%] - Boil 5.0 min
100g NZ Cascade [8.00%] - Dry Hop 7 days.
And syphone into 2 different fermenters at the SAME TIME.