Sooooooooo Saison

[smdjoachim]

This is my recipe I did a while ago for a competition in March.
I have high hopes for it.

3.000 kg Pilsner (64.52%)
1.000 kg Rye Malt (21.51%)
0.500 kg Candi Sugar, Amber (10.75%)
0.150 kg Acidulated Malt (3.23%)

30.0 g East Kent Golding Leaf (6.4% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
30.0 g East Kent Golding Leaf (6.4% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
40.0 g East Kent Golding Leaf (6.4% Alpha) @ 0 Minutes (Aroma)

Fermented at 20°C to 27°C with Belle Saison

[seymour]

...Quite a few of the recipes use sugar to dry the beer out - using plain white seems silly though, I'm wondering if there's anything with more character that won't overpower the estery aroma of a decent saison...

I posted my marmalade recipe, in case you're interested: /viewtopic.php?f=14&t=57655

Store-bought works too, it just doesn't bring as many homebrew bragging points.

...Never brewed with rye though - I'd think that provides less body tha oats...

I have done so, with excellent results. Rye has a nice, subtle crispness and black-peppery spiciness that compliments a dry golden ale perfectly. My farmhouse styles always contain diverse grains, just as the farmer would've done with his harvest: barley, wheat, rye, oats, corn. Even buckwheat and wild rice are interesting...

[FarmBrew]

WLP566 is an excellent yeast, I've fermented it cool (20C) and warm (up to 28C) and it copes well anywhere within this range - finishing high gives a few more tasty esters but the FG has always been around 1.006 or lower. You probably don't need to go as high as 32C but I'm no expert and you might get some really interesting stuff going on at that temperature

If you're thinking of rye then why not try flaked rye from a wholefood shop

+1 The yeast does work at higher temps but it isnt worth the effort...26 - 28C is good enough. The 35c quoted in the literature is from the huge conical fermentors where the fermentation runs hot.

I have used ~25% flaked rye in a saison and it was a bit budweiserish. I' d chuck a 500g packet in...the flaked stuff wont stick the mash.

[weiht]

I would add porridge oats from your kitchen to about 3% of your overall grainbill weight and stick with Jamil's hopping instructions.

One last thought: I brewed a saison along these lines and dumped some orange marmalade in the boil kettle, one of the most popular and highest-rated beers I've made.

I wouldn't add oats as they add body and saisons don't need body.
Also add 10% sugar to help lower the final gravity
Mash @ 63

I beg to differ on the oats.. Saisons shld finish dry or super dry for that matter, so u need adjuncts like oats to help give the beer some body rather than letting it finish too thing and bland. Body and dryness can co exist, a beer can finish dry but still has a decent nice body and mouthfeel.

If u are using Wy3711, u wont even need any sugar for it to finish 1003-1005!!! But i dont like the flavour profile..

WLP568 rocks my boat

[SamT]

Current grist plan is

4.5kgs Weyermann Bohemian Pilsner (as It's what I've got)
400g white sugar
300g Munich
300 wheat malt
100g flaked rye

still pondering hops, either going to be all halletauer or a fuggles for bittering, finish with EKG ...

[weiht]

Which yeast?? What makes the saison different is the yeast, and then the fermentation cycle. The recipe is not too critical as long as u keep it to style, ie dont except a classic saison if u use an apa recipe...

Another important thing to note is the OG, keep it within the low to mid 1050s unless u wanna end up with a 7-8% beer... U shld start 1051-1055 and aim to finish as low as possible, not higher than 1006 max.

If u are using wlp565, the key is to
1) Aerate VVVV WELL
2) Pitch cold (16-17c) and let it free rise by itself. If u try to control the temperature, the yeast will go into an eternal sleep at any strong sign of cooling. It will not awake even if u raise the temp up to 28c, and you have to pitch a secondary strain. By pitching cold and leaving it in a cool corner,the beer shld not produce fusels or off flavours early on. This yeast doesnt like being controlled!!! Pitch cold and let the fermentation heat rise naturally at the initial phase, and go on to push higher after the first 3-4 days or from high krausen to make it finish dry.
3) Aerate well!!!!!

Saison dupont is a very nice dry refreshing beer, NOT big on flavour or funk or hops, nothing like the american representation of the style

[leedsbrew]

This is my recipe I did a while ago for a competition in March.
I have high hopes for it.

3.000 kg Pilsner (64.52%)
1.000 kg Rye Malt (21.51%)
0.500 kg Candi Sugar, Amber (10.75%)
0.150 kg Acidulated Malt (3.23%)

30.0 g East Kent Golding Leaf (6.4% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
30.0 g East Kent Golding Leaf (6.4% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
40.0 g East Kent Golding Leaf (6.4% Alpha) @ 0 Minutes (Aroma)

Fermented at 20°C to 27°C with Belle Saison

Where did you get the Belle Yeast from fella?

[SamT]

Which yeast?? What makes the saison different is the yeast, and then the fermentation cycle. The recipe is not too critical as long as u keep it to style, ie dont except a classic saison if u use an apa recipe...

Another important thing to note is the OG, keep it within the low to mid 1050s unless u wanna end up with a 7-8% beer... U shld start 1051-1055 and aim to finish as low as possible, not higher than 1006 max.

If u are using wlp565, the key is to
1) Aerate VVVV WELL
2) Pitch cold (16-17c) and let it free rise by itself. If u try to control the temperature, the yeast will go into an eternal sleep at any strong sign of cooling. It will not awake even if u raise the temp up to 28c, and you have to pitch a secondary strain. By pitching cold and leaving it in a cool corner,the beer shld not produce fusels or off flavours early on. This yeast doesnt like being controlled!!! Pitch cold and let the fermentation heat rise naturally at the initial phase, and go on to push higher after the first 3-4 days or from high krausen to make it finish dry.
3) Aerate well!!!!!

Saison dupont is a very nice dry refreshing beer, NOT big on flavour or funk or hops, nothing like the american representation of the style

using WLP566 - Not intenting to have a whopper - should come out at around 6% ish

Cheers for the advice on the temp profile - not seen much info on that aspect beyond 'go high, but only go up a little a day'

[weiht]

That temp profile mainly for the wlp565. The others are not so troublesome, but pitch on the cooler side to avoid fusels

[smdjoachim]

This is my recipe I did a while ago for a competition in March.
I have high hopes for it.

3.000 kg Pilsner (64.52%)
1.000 kg Rye Malt (21.51%)
0.500 kg Candi Sugar, Amber (10.75%)
0.150 kg Acidulated Malt (3.23%)

30.0 g East Kent Golding Leaf (6.4% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
30.0 g East Kent Golding Leaf (6.4% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
40.0 g East Kent Golding Leaf (6.4% Alpha) @ 0 Minutes (Aroma)

Fermented at 20°C to 27°C with Belle Saison

Where did you get the Belle Yeast from fella?

Midlands Craft Brewers are doing a comparison brew with it.I have some slurry in the fridge if you're interested.
I think Maltmiller does it now.

[SamT]

Ended up doing

4.5kg Bohemian Pilsner Malt
400g white sugar
300g Munich Malt
300g Wheat Malt
150g Flaked Rye

Mashed for 90 minutes at 65C, and hit 1.048 pre-boil (spot on - though I did crap myself as I thought I'd only got 1.040, before realising I hadn't added the sugar to the boiler yet ...)

Bittered with 40G Halletauer for 90 minutes, with the same again as a flavour/aroma addition with 20 minutes to go, for 29IBU, and BU:GU of 0.5. Smelled bloody lovely to be fair - I'm still relatively new to AG, and have rarely used Noble hops, but these were seriously floral/citrussy

OG 1.059, aiming for a target of 1.058

Used a 1L starter of WLP566 which is sitting in the fermentation fridge at 22C, which when I checked this morning and it's got an inch or so of creamy froth on the top

I'm going to wait till high krausen, and then start raising the temperature - to either 30-32C not decided yet (unless someone advises me differently ...)

[weiht]

Its ok to go that high, but i think the high 20s should be enough unless you have attenuation problems.

Another thing is not to let the beer sit too long hot after it is done fermentation. Once its hit its FG and finished it 2-3 days of cleaning up, its best to bring it down to cellaring temperature or lower to encourage the yeast to drop out of suspension.

Thats gonna be a strong saison nearing 7% maybe

[SamT]

I'd been having mash extraction issues recently, so didn't expect to hit the numbers that a 70% efficiency would give me. As it was, due to some having to cool the mash a little with more water meaning I've got more in the FV that expected and by going for a 3:1 liquor:grain ratio means I hit closer to 80% ...

[SamT]

And cheers for the advice re: dropping the temperature after the FV is hit - I think I'll be checking the gravity on this one more regularly than usual

[SamT]

Down to 1.028 and giving off some lovely appley/citrussy esters already (and it's only at 24C)