Saison recipe advice

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

Saison recipe advice

Postby itbrvilla » Wed Aug 24, 2016 07:39

I'm planning a brew to use up some grains and maybe some hops. I currently have in stock:


Amount Fermentable PPG °L Mashed Location Note
121 Grams Belgian - Biscuit 35 23 Yes
0.8 Kilograms Belgian - Wheat 38 1.8 Yes
170 Grams Flaked Barley 32 2.2 Yes
131 Grams German - Carafa III 32 535 Yes
56 Grams United Kingdom - Amber 32 27 Yes
0.22 Kilograms United Kingdom - Black Patent 27 525 Yes Black Malt
11 Grams United Kingdom - Chocolate 34 425 Yes
3.6 Kilograms United Kingdom - Pilsner 38 1.4 Yes
195 Grams United Kingdom - Roasted Barley 29 550 Yes
Hops
Amount Variety AA Type Year Location Note

20 Grams Nugget 13.5 Pellet 2013
45 Grams Saaz 4.2 Pellet 2013
15 Grams Target 11.1 Pellet 2012
50 Grams Willamette 4.5 Pellet 2013

I have the MJ French Saison yeast to try. Thinking of using all the Pilsner and wheat malt. Not sure if anything else will fit. Unsure what temp to mash at also.
I assume using the Saaz would be best for this style? Can someone advise me on how much I should add to the books and what stages please.

Cheers!
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Re: Saison recipe advice

Postby robwalker » Wed Aug 24, 2016 08:54

Saison generally goes well with either noble or English hops so I think all of your hops will be suitable, nugget is clean and herbal so should be nice, although I too would lean towards Saaz or willamette. Saison for me is simplicity itself so pils and wheat would be great. Your yeast will get right down to 1.003 or so, so if you're after body then mash high!
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Re: Saison recipe advice

Postby AltonAnt » Wed Aug 24, 2016 11:09

I mash at 68-70°c for Saisons which works for me and I'm really liking a small amount of rye too.
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Re: Saison recipe advice

Postby kev » Wed Aug 24, 2016 11:58

Why so hot? You want a saison to dry out so shouldn't be nearly that hot.

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Re: Saison recipe advice

Postby AltonAnt » Wed Aug 24, 2016 12:26

kev wrote:Why so hot? You want a saison to dry out so shouldn't be nearly that hot.

K


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Who wants one to dry out? The style police? :D

On my system I generally mash higher as I prefer the results and with Saisons I do like some body and it also helps keep the ABV within reasonable limits :thumb:
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Re: Saison recipe advice

Postby rlemkin » Wed Aug 24, 2016 13:12

Not to mention some yeast, 3711 for example, will tear through almost everything regardless of mash temp.

There was a good saison brewed with MJ French Saison at the last brew club I went to. In fact it could actually be relatively similar to WY3711-French Saison which would be fantastic.
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Re: Saison recipe advice

Postby itbrvilla » Wed Aug 24, 2016 16:45

What IBU would you aim for? Would you bother with late additions?
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Re: Saison recipe advice

Postby serum » Wed Aug 24, 2016 18:42

I like a good bit of bitterness so I go 35-40 ibu with a fair amount of late hops. I've not used it but williamette is meant to be good in Belgian beer. Saaz is really nice in it.

The plan of pilsner and wheat is bang on.

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Re: Saison recipe advice

Postby itbrvilla » Sun Aug 28, 2016 16:12

I took 4.5L of this and added the dregs from a Phantom Saison as well as some of the M29 yeast. How long should I leave it in the Demijon for before bottling? Will this be weeks, months or even a year?
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Re: Saison recipe advice

Postby serum » Sun Aug 28, 2016 18:33

Nobody's quite sure what's in Fantome but if it has brett then ageing it for 3 months worked for me. I've drank loads of the stuff and I'm none the wiser.

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Planned: More Altbier, Kolsch, XX Bitter Clone
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Re: Saison recipe advice

Postby rlemkin » Sun Aug 28, 2016 18:47

I bottled my mixed fermenation Saison (inc. fantome dregs) after 3 weeks, but the OG had reached 1.004 and I put it in heavy geuze bottles. I'd probably check the gravity after a month and then again a few weeks later and decide then.
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Re: Saison recipe advice

Postby itbrvilla » Sun Aug 28, 2016 19:16

Cheers! Think I'll leave it a few months and check on it then.
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