Next to my forthcoming Circe’s Elixir, Twin Suns Saison has been my most involved beer to date. This is Morgue Brewing’s first “official” collaboration, as the label playfully notes: “A spectacularly sophisticated nectar collaboratively brewed by Morgue Brewing with wildflower honey lovingly handcrafted by the bees of Hamilton Hives and artistically accented with label art by Dale Strombeck.”
You’ll find the details on Beersmith.
8% ABV
OG 1.073
FG 1.010
17 IBU
- 3 lbs Honey (1.0 SRM)
- 2.0 oz Hallertauer Mittelfrueh [3.2%] – Boil 60 min
- 10.00 g Gypsum (Calcium Sulfate) (Boil 60 min)
- 2 lbs Extra Light Dry Extract [Boil for 59 min] (3.0 SRM)
- 1 lbs Candi Sugar, Light [Boil for 20 min] (22.0 SRM)
- 4 lbs Extra Light Dry Extract [Boil for 15 min] (3.0 SRM)
- 0.25 tsp Irish Moss (Boil 10 min)
- 1.0 oz Styrian Goldings [1.4%] – Boil 5 min
- 1 pkgs Belgian Saison (Wyeast Labs #3724)
Brewing notes:
7-18-2015 Brewed day
7-19 Pitched yeast. OG 1.073 but that was before I pitched the half gallon yeast starter, so the original gravity is probably closer to 1.07-ish. Added 2 pounds of honey at flame out. Will add 1 pound during fermentation.
8-12-2015 SG 1.022 Strong honey flavor. Cloudy. Fermentation maybe halted. Wrapped it in a heating pad. I may need to pitch more yeast if that doesn’t kick start fermentation again.
8-18 SG 1.020 Was at constant 75F since 8-12. Upped the heating pad from low to medium.
8-30 Heating pad on medium didn’t change temp. Stayed at 75F. Switched back to low. Turned off after a few more days. Been at about 68F for a week or so. Still bubbling slowly. Last time my saison took nearly 5 weeks to ferment to completion.
9-1 SG 1.014 Dropped .006 in 14 days. About .0043/day. Should be at 1.007 in about 16 days. Recheck 9-17.
9-10 SG 1.014 Seems to have stopped. Added another packet of hydrated Belle Saison.
9-11 Good fermentation resumed.
9-18 FG 1.010 7.9% ABV Works for me.
9-19 Bottled with 5oz priming sugar.
11-20 Probably the most elegant beer I’ve brewed to date. Frankly I prefer a drier saison but this is still pretty remarkable. Somewhat nectary, like a mead.
