This is an experiment that I’ve been meaning to do for a while, but am only finally
getting to it now. Nothing like adult obligations to put your life into perspective. Anyway, I am declaring this my Spring
saisonal, the second saisonal of the year and the fourth beer in the ever-growing Great Saison Chain of Being. That beer does look a bit creepy in the carboy, doesn’t it?
173. Hibiscus Saison
Mash:
3 lbs. Dingemanns Pilsner
3 lbs. Best Malz Spelt
2 ¼ lbs MFB Pilsner
1 lb. Weyermann Acidulated
½ lb. flaked barley
Mash @ 151° F for 80 minutes w/ 3 gallons RO water & 5 g. gypsum; collected 1 ½ gallons @ 1.072
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 4 gallons @ 1.024
Collected 5 ½ gallons; topped off to 6 ¾ gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 ½ oz. Willamette leaf 7.8% AA
w/15 to go: 1 oz. Styrian Golding pellet 2.0% AA
w/10 to go: 3 g. Wyeast yeast nutrient
½ lb. table sugar
w/0 to go: Styrian Golding pellet 2.0% AA
2.5 oz. hibiscus leaves
Let sit for 20 minutes; chilled and racked onto Yeast Bay Wallonian Farmhouse from
172. Saison
Primary:
3/17/2014 @ 72° F
Secondary:
4/12/2014 @ 1.004
Bottled:
6/2/2014 w/ 4 oz. table sugar
OG:
1.044
FG:
1.004
Tasting
Notes: The idea behind this beer—using hibiscus in a saison—is good, but this
particular version is not that good. I don’t like the Wallonian Farmhouse yeast
(I didn’t like it much in 172 either), which probably colors my perception,
although the hibiscus does cover over some of the burnt phenolics I get from
the yeast in the other beer with this yeast. The beer pours a dirty pink, with
a voluminous, long-lasting head that carries a slight pink hint. The nose is
floral with a slight fruit tartness—I’d call it hibiscus, but that is a bit
obvious—and some slight creaminess backed with pepper. The beer is bright and
tart on the tongue—from both the hibiscus and the acidulated malt—with just a
hint of body after the crisp bite from the carbonation. Flavors open with a
floral fruitiness that is slightly cherry, and transition into pepper and dry
cracker. The finish is rustic and a bit uneven—it is slightly scratchy via the
carbonation, and not as clean as it needs to be, although there is a bit of
lingering hibiscus sourness that makes up for it. There are some flavor
components in the final third that I can’t quite put my finger on—a slight
burnt flavor mixed with what I’ll labeling the intangible yeast elements—that
make me label this beer pedestrian. The hibiscus components are solid; I’ll
certainly revisit that part of this beer, as well as the grain bill. I’m just
going to find another yeast to try, and maybe add something small like a couple
grams of grains of paradise at flameout with the last hop addition. So close to
wonderful, but missing that element that brings it all together. Stupid
Wallonian Farmhouse.
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