Now, while I've brewed with Brettanomyces in the past, I've never strictly bottle-conditioned with it. and hopefully one hell of a lot of hop flavor and aroma. That should get me roughly around 35 IBUs. I fooled around with the additions on Beersmith, and decided to go with three at increasing amounts: 1 oz at 10 minutes, 2 oz at 5 minutes, and 2.5 oz at flameout, with a 15-minute hop steep. well, it seems to me that you pretty much have to avoid any early hop additions, or the IBUs on the beer are going to end up being too high. When you're hopping a beer to about 35 IBUs with 8 oz in a 5 gallon batch, and the hop variety has an alpha acid % of 11. As for the hop-schedule, however, I was on my own. The grist of the recipe was easy, obviously - 100% pilsner malt - with 3 grams of Gypsum thrown in the mash, just to increase the calcium levels of my water a little. I figured this was a good number to shoot for in the dry-hopping of my 'Merica clone, which amounts to about 2.5 oz for 5 gallons. After a little more searching on Prairie's website, I found that their Standard Saison (their 'everyday' beer) is dry-hopped with 1 lb/bbl of Motueka, another New Zealand hop variety. (beer importers) site they also note that the beer is 'heavily dry-hopped'. I dug around a little more, and found the IBUs (35) listed on the Shelton Bros. I mainly wanted to get a rough idea of the hop schedule, and find out whether the beer was dry-hopped or not (I assumed it was, from the strong aroma). I thought I'd try sending a direct message to Prairie's Facebook account, asking for a bit more help with the recipe, but unfortunately they didn't respond. It is well-known for a strong fruity flavor and aroma: gooseberries, passionfruit and grapefruit, or a Sauvignon Blanc (white wine) character. Nelson Sauvin is a New Zealand variety hop that has been quickly growing in popularity over the past few years. Perfect! It was meant to be (Disclaimer: If you put your mind to it, you can convince yourself of anything in homebrewing). 3 lbs/bbl equates to about 8 oz for a 5 gallon batch.

While I've never brewed with Nelson Sauvin hops before, I just happened to have 8 oz of it from an order I made with Yakima Valley Hops a few months ago. The beer is conditioned with 2 brett strains and wine

It’s brewed with floot malted pilsner and 3lbs per bbl Nelson There IS some helpful info on Prairie's website, however:

Searching the internet for other attempts at 'Merica clones turned up nothing.

When I arrived home, the Wyeast 3711 French Saison yeast I had ordered from my LHBS arrived I had originally planned on brewing a Modern Times Lomaland clone, or some other Saison, but I decided to attempt to put together a 'Merica clone recipe. It was fabulously grassy and fruity, with a good amount of funk in both the aroma and flavor. They brew many different types of Saisons the one I had was called 'Merica. lots of very hoppy IPAs and DIPAs were consumed! However, one of my favorite beers of the trip was a hoppy Saison brewed by a fairly new brewery called Prairie Artisan Ales. Along with trips to the San Diego Zoo and several beaches, we also visited Modern Times, Stone Brewing World Bistro & Gardens ( Liberty Station location), Pizza Port Ocean Beach, and a few choice beer bars, such as Toronado.Īs expected, many of the beers I had were fantastic. Despite being accompanied by our 16-month-old daughter, we did pretty well in the beer department, I thought I personally had 36 new beers during the week we were there. In September, my wife and I were lucky enough to make another trip to San Diego, one of the beer meccas of the U.S.

Prairie artisan brewery