A monster saison
A new Godzilla movie comes out today! I’m a fan of the kaiju classics, so I’ve got my ticket for tonight. Babysitting realities prevented me from going to any of the advance screenings this week, but no matter – I’ve been prepping for tonight by watching Showa-era Toho kaiju movies for weeks with my thirteen-month-old. He’s enjoying them so much that he now smiles every time he sees the Toho Company logo, laughs when he hears an Akira Ifukube score, and kicks happily when he sees Godzilla’s head (sure signs that I’m doing something right as a dad).
Last night while watching Ghidorah, the Three-Headed Monster, I also tapped the first glass of my new dry-hopped saison Le Petit Kaiju. This was an update of last year’s Le Petit Plésiosaure, a Summit-hopped pseudo-clone of Brooklyn Sorachi Ace I brewed and bottled to give as favors at my wife’s baby shower. Why kaiju this time? Not just because of Godzilla’s return to the big screen. See, we’ve been calling our little one “kaiju” for as long as I can remember. And replacing the peaceful, cuddly Loch Ness Monster I featured on the Plésiosaure label with the shrieking, atomic-breathed, stomping lord of destruction Godzilla seemed very fitting now that he’s a toddler.
The grain bill for the saison was the same as last time. I mashed in with 11.75 lbs (5.33 kg) of Belgian pilsner malt for a single rest at 148°F (64°C) for 90 minutes, which is recommended at lower temperatures to ensure full conversion of the starches. I added a pound of dextrose at the beginning of the boil to bring the OG up to 1.067. And lest you turn your nose up at the dextrose, let me say that I believe kettle sugar does wonderful things to the right beer recipe (i.e., dry), and I follow the teachings of Randy Mosher, who said in his book Radical Brewing that Belgian candi sugar – which many would use in a similar recipe – is “a complete rip-off”. Dextrose or evaporated cane sugar for light beers, or a little piloncillo or demerara for darker beers, have never done me wrong if I keep those simple sugars to less than 25% of the fermentables.
I duplicated the Summit bittering hops of Plésiosaure with .4 oz (11.3 g) of 16% AA pellets at 60 minutes, but changed up the later hop additions to pay homage to Gojira’s Japanese island roots. While Sorachi Ace – a Japanese cultivar – would have been perfect, I’m still having trouble sourcing them. I did, however, manage to get my hands on some 15% AA Pacific Jade from New Zealand. It’s still Eastern hemisphere and Pacific rim, and has a profile reminiscent of Sorachi Ace, if not quite as sublime. I added 0.4 oz (7 g) at 30 minutes and 3 oz (85 g) at flameout.
I pitched a starter of White Labs WLP565 and fermented for 3 weeks before dry hopping with my last ounce (28 g) of the Pacific Jade hops, which sat in the fermenter for 2 more weeks. The FG was 1.005, leaving this kaiju saison a monster at 8.2% ABV, even stronger than last year’s batch.
Surprisingly, Le Petit Kaiju is very easy drinking, as I found out last night. It poured a lovely golden straw color. A little cloudier and thicker than I expected, but this was the first glass off the keg so there was a lot of sediment in suspension.
The head dissipated very quickly, so more time on the CO2 will do it good. But the aroma is sweet and citrusy, almost like lemonade, with a lot of yeasty character. As for the flavor, it’s spicy and lemony, bold and memorable. But it’s not quite dry enough. At first I was shocked by the heavy mouthfeel given the low FG, but then I remembered all the yeast in suspension. I’m hoping once the dregs are drawn off and I get some clear beer out of this keg, it will have the dry character I’m looking for. I’ve got a lot more Toho movies to show my little kaiju this summer, and I’m going to need lots of refreshment.