Left over Saison

Belgian Beers, Saisons, Wheat beers, Bierre de garde, Sour beers, Fruit Beers etc

Left over Saison

Postby Monte Cristo » Thu May 26, 2016 21:28

Evening Chaps

I seem to be getting quite a collection of part opened packets - hops, grain etc. so i thought i would do a Saison. I've not done one before so wanted to give one a try, i have put together this recipe which is round about 4.9%.

Honest opinions welcome :hat:


Batch Size (fermenter): 23.00 l
Estimated OG: 1.046 SG
Estimated Color: 11.6 EBC
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 90 Minutes

Ingredients:

3800g Pale Ale (Crisp) 86.0 %
300 g Wheat Malt, Bel 7.1 %
300g Caravienne Malt 6.9 %
19g East Kent Goldings (EKG) [5.00 %] -@90mins 11.2 IBUs
19g Styrian Goldings [3.80 %] - @90mins 8.5 IBUs
25g Saaz [3.75 %] - Steep/Whirlpool 30.0 mins 4.0 IBUs
1.0 pkg Belgian Ale Yeast (Mangrove Jack's #M27)

I'm looking at doing a mash at 64c for 40 mins then 71c for 50 mins to give it some body, ferment at 18c then incremental steps unto 29c.
I also have some pilsner malt around 1.8kg and lager malt about 1kg I could use? :hat:

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Re: Left over Saison

Postby robwalker » Thu May 26, 2016 21:30

That yeast will get it right down to about 1.002 so watch your abv.
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Re: Left over Saison

Postby rats_eyes » Thu May 26, 2016 22:06

This looks good. I've used similar recipes myself, but using pilsner as a base instead of pale. I'm sure this will work well.

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Re: Left over Saison

Postby pittsy » Fri May 27, 2016 07:14

I would expect the yeast would do 1002 ish at a standard 64c straight mash but yours will more likely be 1008/10 with the mash profile :thumb:
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Re: Left over Saison

Postby serum » Fri May 27, 2016 10:57

Pilsner and lager malt may be more authentic than the pale but what you've got will work well I reckon. I've not tried that yeast before so can't comment on how it works but if it's anything like Belle saison or French saison it'll chew through anything.

200g of flaked oats can add to a recipe like that too, as can some honey late in the boil. There's a popular recipe on HBT with those and it's a winner.

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Re: Left over Saison

Postby Monte Cristo » Sat May 28, 2016 18:25

Thanks for the replies chaps,

I've slightly revise the recipe to use up the pilsner malt.

1750g Pale Ale (Crisp)
1750g Pilsner malt
300 g Wheat Malt, Bel 7.1 %
264g Caravienne Malt 6.9 %
19g East Kent Goldings (EKG) [5.00 %] -@90mins 11.2 IBUs
19g Styrian Goldings [3.80 %] - @90mins 8.5 IBUs
25g Saaz [3.75 %] - Steep/Whirlpool 30.0 mins 4.0 IBUs

I popped to the LHBS for some yeast and saw this so thought i would give it a try also picked up this handy Mangrove Jack's Booklet with full description of their range
IMG_5768.jpg
IMG_5768.jpg (85.35 KiB) Viewed 1296 times

Anybody given this a whirl?

Hopefully brewing tomorrow :party:

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Re: Left over Saison

Postby serum » Sun May 29, 2016 10:20

That yeast looks like it'll do the job nicely.

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Re: Left over Saison

Postby rlemkin » Sun May 29, 2016 11:00

Very interested to hear how the yeast goes. I want to brew more Saison, but generally stick to dry yeast and haven't been very impressed with the profiles of Belle Saison or MJ M27 Belgian Ale.
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Re: Left over Saison

Postby serum » Sun May 29, 2016 15:51

That one will probably be close to Belle saison I reckon. If you like Belgian beer liquid yeast is the way to go as the yeast is the most important thing.

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Re: Left over Saison

Postby Monte Cristo » Sun May 29, 2016 16:08

I made a Belgian Dubbel recently hoping for something like Westmalle, i bought some white labs liquid yeast for it but had a bit of a mishap on opening and lost most of it so i resorted to M27 :oops:

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Re: Left over Saison

Postby Monte Cristo » Sun May 29, 2016 16:11

rlemkin wrote:Very interested to hear how the yeast goes. I want to brew more Saison, but generally stick to dry yeast and haven't been very impressed with the profiles of Belle Saison or MJ M27 Belgian Ale.


As this is my first Saison i won't have anything to compare against but will update :hat:

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Re: Left over Saison

Postby Monte Cristo » Mon Jun 06, 2016 12:42

Had a test of this last night it is down to 1004 tasted pretty good as well for only a week. :hat:

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Re: Left over Saison

Postby Monte Cristo » Mon Oct 24, 2016 10:34

A quick update as promised.
I have tried to like this beer but I just don't, the best way to drink this is not to chill it at all but straight from the cellar (15c).
It looks good(sorry no pic) robust head, really clear has the spicy flavours but then a bite in the aftertaste. I'm not sure if I did something wrong with the brew the only thing I can think of is the yeast had a temp range of 26c to 32c if I remember correctly and I started at 26c?
It won't go to waste anyway as my father loved it which was a surprise because I didn't think he would.
Any thoughts chaps? To


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Re: Left over Saison

Postby robwalker » Mon Oct 24, 2016 13:13

TBH I thought that yeast was a bit shite, the esters were like sour apricot.
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Re: Left over Saison

Postby Monte Cristo » Tue Oct 25, 2016 23:31

robwalker wrote:TBH I thought that yeast was a bit shite, the esters were like sour apricot.


Which yeast would you recommend to make a good saison? :hat:

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Re: Left over Saison

Postby rlemkin » Wed Oct 26, 2016 10:30

robwalker wrote:TBH I thought that yeast was a bit shite, the esters were like sour apricot.


I've had a couple of lovely beers with this beer run hot..
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Re: Left over Saison

Postby Harvestman » Wed Oct 26, 2016 12:45

I have made some good saisons with the belle saison yeast. I tend to just stick at 20/22C tbh and hop as i would a bitter. Seems to always ferment to 80%+.
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