Saturday, August 11, 2007

All-Grain Fantôme Clone

Today I brewed a Fantôme saison clone, using a recipe from Beer Captured. I'm getting quicker ... I started the mash at 1 p.m. (of course, it took a while to filter and heat water) and it was chilled and in the bucket by 6 p.m.

*10.5 lb 2-row Pilsner malt
*1 lb wheat malt
*6 oz aromatic malt
*1/2 oz Hallertau Hersbrucker (60 min)
*1 oz East Kent Goldings (60 min)
*1/4 oz East Kent (15 min)
*1/2 oz bitter orange peel (15 min)
*1/2 tsp coriander seed (15 min)
*1/4 tsp grains of paradise (15 min)
*1/4 tsp coriander seeds (2 min)
*1/4 tsp ground black pepper (2 min) (my deviation)

Pitched with Wyeast 3522 Belgian Ardennes.

My O.G. was much lower than the recipe specified, which is a first for me. Not sure why yet, but it's still at 1.050 which should still give a decent result.

Thanks to both Dave (dpjuart) and Eli (foureyedgeek) for the company and brewing assistance. Dave brought some of his homebrews down, along with a few summer Saranac beers and a Southampton Double White Ale. Eli brought over a bottle of Cadillac Mountain Stout.


Daniel said...

How was it?? thanks

Christian said...

How did this turn out? I know it was years ago, but looking for a good Saison recipe. This is 5 gallon right? Thanks

graymoment said...

How did this recipe turn out? I'm looking to attempt it.

Nate said...

So in case anyone was still waiting a reply ... sorry for the delay. The clone came out pretty well, except that I should have let it go longer in secondary before bottling. Having added an enzyme to break down the fruit pectins seemed like a good idea. However, the result was that the pectins continued to break down after bottling, causing severe carbonation. No bottle bombs, but the capper indentations have all popped up. Every time I open a bottle, they gush quite heavily. My friends joke that I should call this "Tan Foam" instead of Fantome. Many don't care for the fruity-funky flavor, but I enjoyed it.