Saison Recipe - Wallonian Wonder

Recipe Info

Recipe Image

Wallonian Wonder

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Double the oxygenation time and nutrient addition per brewsmith podcast advice: https://youtu.be/c5J_sPo3aj0 Grains: equal parts pilsner, rye, and spelt. I'll use candi sugar to adjust gravity, if needed. Hops: Bravo for bitterness and Loral for flavor/aroma Yeast: blend of 3724 and M29 from previous saison brew I'm going to go for a partigyle approach here.

This recipe was cloned from Walloon So Soon.

Fermentables

29% - Pilsner - BE
4.33
36
2
Mash
29% - Rye - US
4.33
37
3
Mash
29% - Spelt Malt - DE
4.33
37
2
Mash
13% - Rice Hulls - US
2
0
0
Mash

Hops

Bravo
0.5
Pellet
Boil
30 min(s)
13
15.1
Loral
0.5
Pellet
Boil
10 min(s)
11
6.0
Loral
2
Pellet
FlameOut
0 min(s)
11
0.0

Yeast

Wyeast Belgian Saison 3724
85%
Mangrove Jack French Saison M29
85%

Other Stuff

Gypsum
0
each
Mash
Salt (NaCl)
0
each
Mash
Lactic Acid
0
each
Mash
Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0
each
Boil
Orange or Lemon peel
0.25
oz
FlameOut
Grains of Paradise
0.1
oz
FlameOut
Black Pepper
0.125
oz
FlameOut
Coriander
0.125
oz
FlameOut

Mash Steps

Ferulic Acid Rest
Infusion
113
30 min
Saccharification Rest
Direct Heat
150
30 min
Saccharification Rest
Direct Heat
162
10 min

Special Instructions

1.
Ferulic mash - 6.5gallons with Gypsum 4.23g and NaCl 1.82g
2.
When starting to heat to achieve sacc rest, add 7.2mL lactic
3.
Add 2.5 gallons of second runnings wort
4.
Double the yeast nutrient and whirlfloc @ 15 minutes remaining
5.
Orange peel and grains of paradise go in during whirlpool
6.
Double the oxygenation time (1.5 minutes)
7.
No airlock until primary fermentation is complete
8.
Will bottle and lay them on their sides during priming

Tasting Notes (3)

CheeseNips

Tasted on 5/28/2018 by CheeseNips

Notes:

Poured 2 fingers of foam, same color. Aroma was zesty yeast phenolics and rye, woody and tangy. Flavor is subtle fruit, more peach than melon, followed by yeast spice. There's an almost metallic flavor at the end, a bit of a sharp, acidic note, but not overbearing. Breath on it is rye. This beer is okay now. I feel like I am in the mood for a different yeast strain to make belgians. 3 out of 5.

CheeseNips

Tasted on 4/19/2018 by CheeseNips

Notes:

Pours 2 fingers of foam, burnt orange color. Aroma is clove, spicy yeast. Flavor is spicy initially and then morphs into a sort of rye flavor with just a little sour edge on the end. There's a sweetness to it as well that isn't unpleasant as it plays on the rye's woody tang character. The body is very soft and the nucleation is just fine. This is an intriguing beer, though it's not quite so interesting given the malt bill; I taste the rye but not the spelt at all. I am enjoying it more now but it is not truly unique.

CheeseNips

Tasted on 4/9/2018 by CheeseNips

Notes:

Pours 3 or 4 fingers of foam that dissipates slowly. Color is dark orange, not quite brown. Aroma is clove, spicy yeast, and a little bit of sweetness. Flavor is spicy Belgian yeast and then becomes complex, sort of herbal and medicinal that morphs into rye tanginess. I don't love the flavor but it is interesting. I'm thinking some age will improve this greatly. Body is lighter, carbonation is right on, so it produces a refreshing beer. To early to tell yet but I think this will become much better in time. Just okay for now.

Recipe Facts

Wallonian Wonder
Saison
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.010 FG
  • 21.1 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 4.8° SRM Color
  • 75% Efficiency
  • 7.1% ABV Alcohol
  • 217 per 12oz Calories
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