I was invited by Brooklyn Homebrew to brew a beer for a local event: Allagash Brewing Company‘s Saison Day at Three’s Brewing. Allagash debuted their new Century Saison by holding Saison Day events around the country celebrating the style. For the event at Three’s Brewing, eight local homebrewers were invited to brew a saison and pour samples. I recently had a delicious passion fruit sour ale brewed by Oskar Norlander, Erik Norlander and Peter Salmond that inspired me to try passion fruit in one of my beers. Why Mosaic? Well, because I freaking love that hop. And as it turns out, it goes perfectly with passion fruit.
(a 5.5 gallon batch brewed on my stove top using the Brew in a Bag method)
- 8 lbs Belgian Pils Malt (80%)
- 2 lbs White Wheat Malt (20%)
Mashed in at 154º F for 60 minutes then mashed out at 170º F. No sparge – drained grain bag in colander over oven rack into my brew pot.
Pre-boil gravity: 1.046
Addition Schedule (60 minute boil):
- 60 min: 1 oz French Strisselspalt pellet hops (5.6% AA)
- Flame-out: 1 oz Mosaic pellet hops (11.6% AA)
Approximate IBUs: 21
Pitched 2 packets of Danstar Belle Saison dry yeast (not rehydrated)
Fermentation Schedule: (6-gallon Better Bottle)
- Days 1-3: 64-65º F
- Days 4-7: 79-80º F
- Moved to 33º F fridge on Day 7.
- Day 9: Split batch into two 3-gallon Better Bottles. Racked under CO2: half onto 14 oz of Mamitas passion fruit pulp (thawed in bag & bag sanitized with StarSan before opening) and half onto 1 oz Mosaic pellet hops. Kept at 33º F. I split the batches as I was considering kegging the two separately but they were so delicious together I ended up blending in the keg.
- Day 14: Blended, kegged & served (yep, last minute keg shake-a-roo. Not ideal but it works.)
OG: 1.050 (3.7.2015)
FG: 1.001 (3.14.2015)
Delicious! The Mosaic hops and passion fruit compliment each other beautifully. Both are present but not overwhelming and the passion fruit is not sweet. A non-traditional yet tasty dry saison.
Holy cow – I’m definitely brewing this one again. Although I did not win the mini-comp as the judges thought it was not traditional enough, it got compliments galore (from the public & brewers) and was very popular. I’d like to brew a more sessionable version, perhaps around 4.5% ABV, and I’ll probably use slightly less passion fruit and hops for that version. I’d also like to try using passion fruit and Mosaic hops in cider and kefir beer (boozy water kefir).
Fermentations in Progress:
- sourdough starter
- Greenmarket Beet Short Mead (recipe coming soon!)
- some very old sour beers
- Jun & Kombucha