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Saison recipes anyone?
I'm pretty new out here. I signed up way back but haven't been in this forum in a long time. I'm looking for some good Saison recipes. I've had one that I've played around with over a few summers. This is what I had after last summer. Anyone have something to add that might help it turn out a little better or give me a totally different recipe?
Thanks! Top Poppa
10# Pilsner ( used weyermann)
6 oz light munich
6oz wheat
1.25 oz Styrian goldings @ 60 min
1.5 # orange blossom honey- added to primary- wanted to incorporate as much of the honey profile as I could. I thought that boiling would remove the honey profiles- flavor and any aroma it might add. I've used candi sugar in the past and gave the honey a shot. I actually liked it much better than the candi sugar.
Wyeast 3724 (Belgian Saison) or wyeast 3522 (belgian ardennes) The 3724 gave me more phenolics than the 3522 but each were good and added different qualities.
I mashed at 150 and used 1.3 qt of water per # of grain for 60 minutes
raised it to 168 at mashout
rinsed at 170 to get a total of 7 gal of wort-
I get a pretty good boil off and 7 gal usually yields me just over 5 1/4 remaining after 90 min.
I ferment this one starting at 70 and each day ramp it up until I hit about 78 and let it finish out there for at least 2-3 more weeks. If you use the saison strain they'll tell you that it likes to stick at ~1.035 which it does. That's usually why i like to give it the additional 2-3 weeks at a warmer temp.
1n1m3g has a recipe floating around here which is ludicrously delicious. He has won some BOS awards with it, and I have placed a few times with copying it. It is pretty close to what you have, but we add some fruit after primary, and use torrified wheat for the head retention. I'll try to find it for you, and post it if I do.
You are exactly right about the dupont strain- wy3724 or wlp565, it will stall out, and you have to crank the heat and be patient to let it dry out. I also like to add my simple sugar to primary after fermentation kicks off, usually day 3-4, seems to finish lower.
Here's my saison recipe; its my first crack at the style. Its basically JZ's recipe with a couple tweaks. Good enough to take 1st in the Belgian category in a recent comp.
Found it.
http://www.brewingkb.com/recipes/ma-bre … -2972.html
FPB's looks good too, I think the main thing for a good saison is letting the yeast and fruit sing. The grain bill should be simple, and mash low for good fermentability.
The thing thats cool about saison is the hot ferment.
I am thinking of brewing one of these in my garage in another couple months.
I thought of rigging up some sort of gantry in the rafters of my garage and hauling a stainless fermenting keg of saison up there where it gets nice and warm.
Then when people come to the garage and say whats that? I can say its a saison thing , you wouldn't understand.
brewchez wrote:
Then when people come to the garage and say whats that? I can say its a saison thing , you wouldn't understand.
A saison pinata?
Thanks Guys! Yeah- I agree with the "keep it simple" on the grain bill. I've seen some that have caramel malts, honey malt andit goes on and on. I've had 7 good runs at a saison and i've been pretty happy with this one but always good to get other opinions on what they've tried.
Me and a brew buddy have 5 beers on fermentation now:
Munich Helles
American Lager- Old school style
Czech Pils
Belgian Pale ale
Belgian Amber- Was shooting for a "Rare Vos" style amber. Love that stuff
Top Popper wrote:
Belgian Amber- Was shooting for a "Rare Vos" style amber. Love that stuff
What yeast did you use for this? I cultured the dregs from rare vos a few years ago and made a dubbel with it, I later found out Ommegang uses the wyeast forbidden fruit in their abbey ale, so I tried it with that too, very similar.
thirsty wrote:
Top Popper wrote:
Belgian Amber- Was shooting for a "Rare Vos" style amber. Love that stuff
What yeast did you use for this? I cultured the dregs from rare vos a few years ago and made a dubbel with it, I later found out Ommegang uses the wyeast forbidden fruit in their abbey ale, so I tried it with that too, very similar.
I'm using the Wyeast Belgian Ardennes- it's been in fermentation since friday night- started it out at 64 and i've slowly brought it up to 68 this week. I'm going to bring it up to 70 and leave it there for one week to finish out. We'll see what happens.
Top Popper wrote:
[I'm using the Wyeast Belgian Ardennes- it's been in fermentation since friday night- started it out at 64 and i've slowly brought it up to 68 this week. I'm going to bring it up to 70 and leave it there for one week to finish out. We'll see what happens.
This is an awesome strain, I use it in all of my Belgian blonds, and sometimes in dubbels. Do not be afraid to put the heat to it after the first few days. It is a very subtle character, but still displays the desired penols and esters.
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