On Camille Saison: An American Take on a Classic Farmhouse Ale

Like Chinese food and tacos, most beer styles have been thoroughly “Americanized” in some way or another. Take the classic British IPA, kick up the hops about 20 notches and you have one of the most popular beer styles west of the Atlantic. Or maybe your stout doesn't have enough of a kick to it. Just turn the alcohol dial to 11 and enjoy your imperial stout. Yes, the story of the imperial stout involves Tzars and inter-European trade, but Americans gave “imperial” its broader meaning relating to strong versions of classic styles. It seems no style is immune from the relentless evolution and Americanization. Imperial pilsener, black IPAs, extra hoppy porters, and fruit/coffee/chocolate/herbs/bacon in just about everything in between. Subtly isn't an American virtue.

With that in mind, I share with you a recipe for a style I've not seen previously Americanized in any meaningful way: Saison. Camille Saison, named after the romantic composer Camille Saint-Seans, is a hop forward version of a Belgian saison. With 38 IBUs but only measuring in 5.5% ABV, this certainly isn't your standard saison. Peppery spice and piny citrus dominate the aroma. Pepper and citrus hit the palate strong up front but give way to a balanced profile of yeast, malt, and hops. The high hop content is cleansed by lively carbonation and the light body leaves you refreshed for another sip. Bold, yet quaffable, Camille Saison is a beer that will certainly be added to my regular rotation. Enjoy.

Camille Saison

Saison

Type: All Grain	Date: 07/05/2012
Batch Size (fermenter): 5.00 gal	Brewer: Garth Peterson
Boil Size: 6.35 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 5.98 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal	Est Mash Efficiency 87.6 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 0.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 5.00 gal Atlanta, GA Water 1 - 2.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 2.00 g Chalk (Mash 60.0 mins) Water Agent 3 - 1.60 g Salt (Mash 60.0 mins) Water Agent 4 - 0.60 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 - 0.30 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 6 - 2 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 7 32.3 % 2 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 8 26.5 % 1 lbs 6.0 oz Wheat Malt, Bel (2.0 SRM) Grain 9 16.2 % 0.53 oz Citra [14.00 %] - First Wort 60.0 min Hop 10 28.1 IBUs 2 lbs 2.0 oz Lyle's Golden Syrup (0.0 SRM) Extract 11 25.0 % 1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 12 - 0.57 oz Citra [14.00 %] - Boil 10.0 min Hop 13 10.0 IBUs 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 - 1.04 oz Citra [14.00 %] - Boil 0.0 min Hop 15 0.0 IBUs 1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 16 - 1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 17 - 1.00 oz Citra [14.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 6.74 qt of water at 130.8 F	122.0 F	30 min
Saccharification	Add 5.10 qt of water at 192.1 F	149.0 F	30 min
Mash Out	Add 5.75 qt of water at 211.9 F	168.0 F	10 min

Sparge Step: Fly sparge with 2.97 gal water at 168.0 F
Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Bottle
Volumes of CO2: 2.5
Pressure/Weight: 4.11 oz
Carbonation Used: Bottle with 4.11 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F
Age for: 30.00 days
Fermentation: Ale, Two Stage
Storage Temperature: 65.0 F

Notes

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