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Saison Help
I am working on a saison that will be my house brew and I am getting a lot of weird off flavors. The flavor is good until the end where an odd combo of off flavors really comes out. It's a moderately strong burnt, metallic flavor.
here is the recipe:
10 Gal
65% efficiency
14.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 56.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 8.00 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 8.00 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 4.00 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.00 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 2.00 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 23.8 IBU
3.00 oz Tradition [6.00 %] (5 min) Hops 5.9 IBU
1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 oz Seeds of Paradise (Boil 5.0 min) Misc
2.00 oz Lemon zest (Boil 5.0 min) Misc
3.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.00 %
4 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
I mashed at 150 for one hour
OG was 1.065
FG is 1.007
I thought that the burnt flavor might be from the corn sugar here is how I added it to the boil. I added the corn sugar at about 5 minutes out after turning off the flame. Stirred it in until I couldn't feel any more on the bottom.
thanks for your help
ID
P.S. I pitched in the high 60's and I put my carboys in my back room that doesn't get as much AC so I am sure they got to the upper 70's. The fermentation was very aggressive and within 8 hours had an inch of kraeusen on the top. and within 3 days the kraeusen had completely dropped back down.
Thanks again
ID
Nothing really sticks out in your recipe or process. Are you using any new equipment?
After pitching in the 60's, how fast did the temp rise up? How hot did it get during the first couple of days of fermentation?
I doubt its the corn sugar as you added it after flameout and claim to have stirred it well. I might be suspect if you had simply poured it in the kettle while the burner was still going.
There does seem to be a lot of stuff going into the kettle at 5 min before flameout. I wonder if the combination of any of these is leading to the flavor you're finding. How young is the beer?
The one thing that I did differently was I put most of the flameout spices into a metal hop ball like this
http://www.austinhomebrew.com/product_i … cts_id=894
It was the first time I used it, i did rinse it off first but maybe there was something weird on it still? Some oil or something?
I had no way of controlling the temp so I am not really sure how hot it actually got but the back room stays at about 75 degrees so it could have gotten up to 80 or so at the height of fermentation. Which I don't mind in my saisons, I like them peppery and spicy with some funk but this one tastes like welder Bob took a bath in it.
Next generation of this batch I am going to cut out all the frilly stuff, all the spices and specialty grains, and do just Bel Pils some white wheat same hop schedule and wlp 565 and see how that turns out. I get excited and over complicate things.
Dave
PS the beer is about 2 weeks old. I am going to move over to secondary tonight and put it in the back corner for a while to see if it cleans up any.
565 can take up to a month to not just attenuate but also clean up off flavors. You could just be tasting green beer. I always ferment the last 2 weeks hot, above 80 if possible. A lot went into this beer, another 2 weeks will only help not hurt. Don't worry about autolysis, that is a long way out. So even with a nice low FG, there is still some benefits left.
Yeah things are starting to clean up. It was the burnt flavor that really threw me off. anyway things are working out with this one.
Thanks
ID
This beer has really cleaned up. It has been in secondary for about a week, the last of the yeast looks like it has dropped out of suspension and most of the weird flavors are gone. I still taste a tinge of burnt flavor on the finish but that might be because I am looking for it. another good light summer drinking beer!
Thanks again for the help
ID
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