Nu Zuland Saison

Nu Zuland Saison

(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.007
IBU = 38 SRM = 3 ABV = 7.25% pre-wine (7.4-7.6% post-wine)

*One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.

Ingredients
8.3 lbs. (3.76 kg) Pilsner malt
4.2 lbs. (1.91 kg) wheat malt
11 AAU Rakau hop pellets (30 min.) (1 oz./28 g of 11% alpha acid)
14 AAU Motueka hop pellets (0 min.) (2 oz./56 g of 7% alpha acid)
24 AAU Nelson Sauvin hop pellets (0 min.) (2 oz./56 g of 12% alpha acid)
2 oz. (56 g) Motueka hop pellets (dry hop)
2 oz. (56 g) Nelson Sauvin hop pellets (dry hop)
½ tsp. yeast nutrient (15 min.)
½ Whirlfloc tablet (5 min.)
The Yeast Bay Saison Blend yeast
White Labs WLP644 (Brettanomyces bruxellensis trois) yeast
Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis) yeast *
Wyeast 5223-PC (Lactobacillus brevis) or White Labs WLP672 (Lactobacillus brevis) bacteria
0.75-1.5 L Sauvignon Blanc white wine from New Zealand
1 cup corn sugar (if priming)

Step by Step
Heat 15 qts. (14 L) of water to achieve a mash temperature of 148 °F (67 °C). Hold at this temperature for 60 minutes or until conversion is complete. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L).

Boil the wort for 75 minutes adding the first hop addition with 30 minutes left in the boil and the second hops addition as you turn off the heat. Give the wort a long whirlpool stir and let settle for 30 minutes prior to chilling. After 30 minutes, chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, aerate the wort with filtered air or pure O2, and pitch all yeast and bacteria. Ferment at 75 °F (24 °C). Once the gravity is stable, add the dry hops. After two weeks add the wine to taste in the bottling bucket. Bottle or keg each aiming for 2.9 volumes of CO2. Use the priming chart at https://byo.com/resources/carbonation to determine your priming sugar needs. I prefer keg conditioning for hoppy beers with Brettanomyces because it allows me to serve them younger. The pressure of
the secondary fermentation also seems to increase the speed with which the Brettanomyces produces its signature character.

Nu Zuland Saison

(5 gallons/19 L, extract only)
OG = 1.062 FG = 1.007
IBU = 38 SRM = 5 ABV = 7.25% pre-wine (7.4-7.6% post-wine)

Ingredients
4 lbs. (1.8 kg) Pilsen dried malt extract
2.9 lbs. (1.32 kg) wheat dried malt extract
11 AAU Rakau hop pellets (30 min.) (1 oz./28 g of 11% alpha acid)
14 AAU Motueka hop pellets (0 min.) (2 oz./56 g of 7% alpha acid)
24 AAU Nelson Sauvin hop pellets (0 min.) (2 oz./56 g of 12% alpha acid)
2 oz. (56 g) Motueka hop pellets (dry hop)
2 oz. (56 g) Nelson Sauvin hop pellets (dry hop)
½ tsp. yeast nutrient (15 min.)
½ Whirlfloc tablet (5 min.)
The Yeast Bay Saison Blend yeast
White Labs WLP644 (Brettanomyces bruxellensis trois) yeast
Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis) yeast *
Wyeast 5223-PC (Lactobacillus brevis) or White Labs WLP672 (Lactobacillus brevis) bacteria
0.75-1.5 L Sauvignon Blanc white wine from New Zealand
1 cup corn sugar (if priming)

Step by Step
Heat 5 gallons (21 L) in your brewpot. When the water starts to boil, remove from heat and add in all the DME. Stir until all the extract is dissolved then return the pot to heat and return to a boil. Boil the wort for 30 minutes adding the first hop addition once the boil is achieved and the second hops addition as you turn off the heat. Give the wort a long whirlpool stir and let settle for 30 minutes prior to chilling. Follow the remainder of the all-grain recipe.