Grain Bill:
Belgian Golden (Malty ESB) Wheat Ale – Saison Yeast
- 7 lbs Marris Otter Malt
- .5 lb Dextrin Malt
- 2 lbs honey
- 1 lbs Corn Sugar
- 1.5 lbs crushed un-malted wheat
- 1 lbs Belgian Biscuit Malt
- Hop Schedule
- @ 60 min 1oz Summit
- @ 30 min 2 oz cascade
- @ flame out 2 oz cascade
- .5 oz coriander at flame out
- Yeast – Belgian Saison Yeast (Ferment at 70-95) – One week
- Yeast – Champagne – at 50 degrees in secondary.
- O.G. 1.050
- F.G. 1.010
Tasting Notes: The nose on the fermentation was reminiscent of cut grass, sourdough bread, and bubblegum. This subsided over time. The brew was aged three months, with the first month being at a higher temperature to ferment out as much as possible using the Saison yeast. The flavors have since changed substantially, becoming well balanced and complex. The brew is thick golden in color and true to its Belgian farmhouse roots, slightly cloudy, however lacking acidity. A nose of honey is present although minimal. The mouth feel is heavy, but not syrupy. Medium carbonation helps to lighten the perception of viscosity. The hops are present more in aroma than in bittering profile. The flavor is complex and moderate in that the flavors are not overpowering. Herbal, spice, grapefruit, banana, clove, pinneable can all be perceived. This is a good cooler weather – fall time or springtime brew. It’s a bit too heavy for the dog days of summer. It would pair well with a complex cheese or cold appetizer plate. If I were to make it again, I’d probably shy away from the dextrin malt and/or the English Marris Otter Malt in favor of a lighter lower protein grain. This beer, while good, would be better with a touch higher attenuation and alcohol warmth to accommodate all of the spectacular spice and ester flavors.
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