Hendricks Inspired Saison
Style: Saison
A refreshing Belgian style Saison made with cucumbers and juniper berries to invoke the flavors of Hendrick’s Gin.
Entry Instructions: The entrant must specify the strength (table, standard, super) and the color (pale, dark) (see table for 25B at BJCP.org). Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character. History: A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins. Style Comparison: At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
OG |
FG |
ABV |
5.5 |
90 min |
28.3 IBUs |
6.0 |
14.0 Brix |
0.6 Brix |
7.2 % |
Mash Details
Step |
Temperature |
Time |
Saccharification |
152°F |
75 min |
Fermentables
Name |
Amount |
% |
Pilsner (2 Row) Bel |
7.00 lb |
79.0 % |
Wheat Malt, Ger |
2.00 lb |
84.0 % |
Vienna Malt (Weyermann) |
1.00 lb |
82.0 % |
Caramel/Crystal Malt - 20L |
0.75 lb |
75.0 % |
Acidulated (Weyermann) |
0.25 lb |
65.0 % |
Hops
Name |
Amount |
Time |
Use |
Styrian Goldings |
1.00 oz |
60.0 min |
Boil |
Czech Saaz |
0.50 oz |
20.0 min |
Boil |
Styrian Goldings |
0.50 oz |
20.0 min |
Boil |
Czech Saaz |
0.50 oz |
0.0 min |
Boil |
Styrian Goldings |
0.50 oz |
0.0 min |
Boil |
Misc.
Name |
Amount |
Time |
Use |
Gypsum (Calcium Sulfate) |
2.90 g |
90.0 mins |
Mash |
Calcium Chloride |
2.80 g |
90.0 mins |
Mash |
Epsom Salt (MgSO4) |
2.00 g |
90.0 mins |
Mash |
Whirlfloc Tablet |
1.00 Items |
15.0 mins |
Boil |
Juniper Berries |
0.50 oz |
15.0 mins |
Boil |
Yeast
Name |
Company |
Attenuation |
Temperature |
Napoleon |
Imperial Yeast |
80% |
65 - 78°F |