Rabbit's Foot Meadery in Sunnyvale, CA makes a saison-style braggot that is named for the goddess and is only available at their meadery in limited quantities for 2 months of the year. It has the properties of a traditional saison (spiced yeast character, fruity esters from a warm fermentation, dryness) combined with significant honey for a unique product. With a dark plum color and 10% alcohol, it has attained some legendary status along the same lines of other limited release beers. In an episode of the Sunday Session, Mike Faul the owner/founder of Rabbit's Foot shares details about the brewing process and provides a recipe scaled to 5 gallons for homebrewers. Part of the motivation for my latest honey purchase was to attempt this clone recipe. All of the ingredients I ordered came in the mail today, and I'm excited to brew it later this week. Recipe below:
Hel includes sweet orange peel, crushed coriander seed, noble hops, amber candi sugar and two different Belgian ale yeast strains along with the honey and grains. After a single infusion mash and a standard boil, I'll add the honey as the wort cools to avoid compromising the aromatics. I'm planning a warm fermentation with the initial Belgian Saison Ale (WY3724) yeast strain before finishing at lower temperatures with the Belgian Strong Ale (WY1388) yeast after approximately 70% of the fermentation is complete. I'm considering the addition of oak in secondary fermentation. When it's done, I want to bottle it petillant. It should be the sort of beverage that changes significantly in the bottle over time.