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MA brew day Saison
Here's the recipe for the Saison we brewed this past Saturday. This is a tried and true recipe; the first time we brewed this it took 3rd place in Best of Show at the 2008 Boston Homebrew Competition. The thing you need to know about brewing a Saison is to pick the right yeast and ferment it hot. Good yeasts include WLP565 and Wyeast 3724. Let it ferment normally the first two days and then slowly raise the temp over 5-6 days to about 80F. Fermenting at normal temps (68-70F) in the beginning prevents those hot fusal alcohols from forming but raising the temp in as it progresses really allows the yeast to produce those wonderful spicy phenols and esters known in this style. Also, be aware that this yeast takes forever to drop the gravity to the terminal gravity. Last time I brewed this it took 4 weeks in the primary at 80F to go from 1.060 down to 1.008, so be patient.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: LaCharite` Saison II
Brewer: Wade Hicks
Asst Brewer: Michael LaCharite
Style: Saison
TYPE: All Grain
Recipe Specifications
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Batch Size: 12.50 gal
Boil Size: 15.32 gal
Estimated OG: 1.061 SG
Estimated Color: 4.6 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
21.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 76.36 %
1.75 lb Munich Malt (9.0 SRM) Grain 6.36 %
1.75 lb Wheat, Torrified (1.7 SRM) Grain 6.36 %
3.50 oz Goldings, East Kent [5.00 %] (90 min) Hops 31.3 IBU
1.50 oz Goldings, East Kent [5.00 %] (0 min) (AroHops -
2.00 gm Seeds of Paradise (Boil 5.0 min) Misc
3.00 items Lemon Peel Zest (Boil 5.0 min) Misc
3.00 items Orange Peel Zest (Boil 5.0 min) Misc
3.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 10.91 %
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale (2000 ml starter on stir plate)
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 24.50 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 30.63 qt of water at 157.6 F 154.0 F
Notes:
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Start ferment at 68F for 2 days and raise up to 80F over the remaining 5 or so days.
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If that comes out anywhere near as good as what we tried, it a success no doubt. I've only had a few Saisons, including Dupont, and this is really good......I'll certainly try this some day myself....
Hey 1n1m3g, I plan on brewing this next friday and ordering ingredients this week. Did you add the table sugar into the boil or at high krausen? And the lemon and orange peel zest, what constitues an item? Do you zest 3 lemons and 3 oranges? I unfortunately left before the end of boil so I missed that part.
I don't know about the table sugar, but I think for the orange and lemon, the full peels of 3 lemons and 3 oranges were added............
Yup, ricka has it right. I just threw in chunks of whole peel from 3 oranges and 3 lemons at about 1 min left in the boil. The sugar was organic (not bleached) Domino table sugar which was added at flame-out and stirred in quickly to prevent caramelization.
This beer is still in the primary fermenter at 80F and the gravity was about 1.019 when I checked it about a week and a half ago (looking for it to go below 1.010). I wasn't kidding when I said this stuff takes a long time to ferment out... 
I'll check it sometime this week again to see where it's gone to since the last gravity check.
1n1m3g wrote:
Yup, ricka has it right. I just threw in chunks of whole peel from 3 oranges and 3 lemons at about 1 min left in the boil. The sugar was organic (not bleached) Domino table sugar which was added at flame-out and stirred in quickly to prevent caramelization.
This beer is still in the primary fermenter at 80F and the gravity was about 1.019 when I checked it about a week and a half ago (looking for it to go below 1.010). I wasn't kidding when I said this stuff takes a long time to ferment out...
Wade, just pour a gallon or so of tap water in there and it should bring that gravity right down for ya, then tell me which comps you are sending it to so I can be competitive-LOL
I do remember giving up on my last saison after about a month and it being too sweet, gonna have to be patient with this one. I think I will cheat just a bit though and add the sugar in as a simple syrup at high krausen, it has worked well for my last tripel and couple dubbels, they finished out nice and dry.
I'm sure that adding the sugar at the peak of fermentation won't be a prob at all. The beers you shared are certainly proof of that success. I think we talked about my Saison being a little too carbonated as time went on and now some of the bottles erupt immediately upon opening even when really cold and settled. The problem with WLP565 or Wyeast 3724 (both classic Saison yeasts) is that they ferment so slowly especially when they have to chew through those sugars that are a little more difficult to ferment. Even when you think the fermentation is done it probably still has a little bit to go. I think this happened to the last Saison we made and it is only now becoming apparent in the bottle. I'll rack this beer over to a secondary fermenter this weekend and let it continue to sit at 80F for a few more weeks just to make sure that all the sugars are gone before I add more at bottling.
Good things come to those who wait, right???
Good luck on your Saison. Hopefully, when we figure out when our next MA brew day is you'll have a sample ready for us then. Cheers!
Do Saisons have a sour taste from the high fermentation temp?
DC
deafcone wrote:
Do Saisons have a sour taste from the high fermentation temp?
DC
No they aren't really sour as much as the esters are very bold. The banana/clove really comes out. They are sometimes referred to as a farmhouse style ale because of the open air fermentation thay traditionally got. Some other farmhouse ales can be secondaried w/ brett yeast which will give a much more sour flavor. The saison we are shooting for here is a nice easy drinking crisp summer type brew- but reminds you that it is still a belgian/french profile.
Hey how did this brew session turn out for you? gravity etc?
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