Feral 'Kelis' Saison brewpub series

[SimoB]

Hey all

Anyone tried this? I was lucky enough to try it at the Royston in Richmond during good beer week. Easily the best Saison I have ever tried. (all of 2 that I have tried) and I mush it was sooo good! To the point of wanting to give a saison a crack.

This is what i know about it.

6.5% ABV

Spicy aromatics of clove, ginger & loads of coriander.
boasts strong, spicy aromatics of clove, coriander and ginger, a silky mouthfeel with a dry bitter finish

Was a pretty orange from what I remember, I had a few by this point.

If anyone else has tried it and think they can form a recipe that'd be great. Never made a saison so im driving blind really.

 

[SimoB]

no one had it? dam , i'll have to go over to WA to try and find... dam it was nice.

 

[StalkingWilbur]

Yeah. I've had it. It's really good. When I'm at Feral lately though its just so hard to go past their Hopfen Fhart (IPA using new world German hops).

 

[surly]

I also had it at the Royston during good beer week.
Was an excellent beer

Oh, no idea at all on how to brew it though. Don't see how you can go wrong trying to emulate anything that feral do!

 

[StalkingWilbur]

To answer your question though, I would have no idea how to make it. Never made a Saison and its not on the lineup to be brewed any time soon.

 

[SimoB]

I messaged feral through facebook - not sure if that will help. Yeh I have no idea either! Saison... hmm.. I'll keep you guys posted I'll try and formulate something and get some feedback.

 

[Online Brewing Supplies]

Our business creed is "Innovators not imitators".
I would use this and evolve your own twist on this beer.
It will also make you a better brewer.
Nev

 

[SimoB]

Our business creed is "Innovators not imitators".
I would use this and evolve your own twist on this beer.
It will also make you a better brewer.
Nev

Yeah you're probably right - never used spices before so I guess getting the balance right and using the right hops is my challenge, doing research as we speak.

 

[Online Brewing Supplies]

Yeah you're probably right - never used spices before so I guess getting the balance right and using the right hops is my challenge, doing research as we speak.

I believe with spice its best to under use them as they can be invasive particularly if you want the beer drink ready soon, as Feral would.
Little is best, Saison doesn't have a big malt profile to try and cover up.
Nev

 

[SimoB]

cheers nev.. formulating recipe now... posting soon

 

[Forever Wort]

Interested! Sounds yummy.

 

[SimoB]

Recipe take 1.

The original recipe asked for 52 IBU which is a little high according to the style. So I am a bit confused what hops I should use.

Maybe Saaz, Tettnang, willamette maybe?? all pretty low on Alpha acids so I'd need a fair bit it would think.


Recipe Specifications
--------------------------
Boil Size: 31.24 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.061 SG
Estimated Color: 17.1 EBC
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 74.60 %
Est Mash Efficiency: 84.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type %/IBU
4.69 kg Pilsner, Malt Craft Export (Joe White) ( Grain 76.9 %
0.59 kg Munich, Light (Joe White) (17.7 EBC) Grain 9.6 %
0.59 kg Vienna Malt (Briess) (6.9 EBC) Grain 9.6 %
0.23 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.8 %
8.00 g Ginger Root (Boil 12.0 mins) Herb 5 -
5.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 7 -


Mash Schedule: Saison Mash
Total Grain Weight: 6.10 kg
----------------------------
Name Description Step Temperat Step Time
Hydration and bet Add 18.40 l of water at 68.5 C 62.0 C 30 min
alpha-amylase res Add 0.00 l of water at 68.0 C 68.0 C 30 min

Sparge: Fly sparge with 21.44 l water at 75.6 C

 

[Online Brewing Supplies]

Recipe take 1.

The original recipe asked for 52 IBU which is a little high according to the style. So I am a bit confused what hops I should use.

Maybe Saaz, Tettnang, willamette maybe?? all pretty low on Alpha acids so I'd need a fair bit it would think.


Recipe Specifications
--------------------------
Boil Size: 31.24 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.061 SG
Estimated Color: 17.1 EBC
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 74.60 %
Est Mash Efficiency: 84.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type %/IBU
4.69 kg Pilsner, Malt Craft Export (Joe White) ( Grain 76.9 %
0.59 kg Munich, Light (Joe White) (17.7 EBC) Grain 9.6 %
0.59 kg Vienna Malt (Briess) (6.9 EBC) Grain 9.6 %
0.23 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.8 %
8.00 g Ginger Root (Boil 12.0 mins) Herb 5 -
5.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 7 -


Mash Schedule: Saison Mash
Total Grain Weight: 6.10 kg
----------------------------
Name Description Step Temperat Step Time
Hydration and bet Add 18.40 l of water at 68.5 C 62.0 C 30 min
alpha-amylase res Add 0.00 l of water at 68.0 C 68.0 C 30 min

Sparge: Fly sparge with 21.44 l water at 75.6 C

I would sub out some pils for some wheat and remove the crystal unless the Feral saison is darkish ?
Willamette ( I like) would be my choice but not really traditionally used in this style.
Nev

 

[SimoB]

Yeah the feral saision was more copper than that straw colour i usaully seen.

Here is a link of some photos https://untappd.com/b/feral-brewing-company-kelis/666435/photos

That's why I added the crystal. I will add a bit of wheat, I didn't get a whole lot when drinking that I can remember but I think it will be a nice addition anyway.

OK Willamette it is. I already have saaz so that might find a way in... they do say that it was brewed using traditional methods so maybe I need to re-think the hops.

I would sub out some pils for some wheat and remove the crystal unless the Feral saison is darkish ?
Willamette ( I like) would be my choice but not really traditionally used in this style.
Nev

 

[mje1980]

IMHO try it without spices first. Try the Belgian saison yeast ( I only familiar with wyeast ). It takes a while to ferment but it is fantastic. Belle saison could work too.

 

[Online Brewing Supplies]

Yeah its not that dark, drop it down to 2%.
Saaz is too low alpha to go high IBUs as it will get grassy and unpleasant, maybe just for aroma/flavour additions.

 

[SimoB]

Cheers guys, i am scared of the spices so maybe I will take that advice... we'll see how the brew day pans out!

 

[mje1980]

Even a plain 100% pils saison will have some spiciness to it. It's one of those styles where the yeast adds so much of the flavour. I did one a few months ago and was worried the Maris otter I used would stand out. Haha couldn't pick it at all, it's all in the yeast IMHO.

 

[SimoB]

Even a plain 100% pils saison will have some spiciness to it. It's one of those styles where the yeast adds so much of the flavour. I did one a few months ago and was worried the Maris otter I used would stand out. Haha couldn't pick it at all, it's all in the yeast IMHO.

From what I have read yes you're right. it's all in the yeast.

 

[SimoB]

UPDATE --

Just brewed this finally. The recipe looked like this; I used what I had on hand.

This is breaking in the new SS brewbucket... hopefully it turns out alright.

Recipe: Saison
Brewer: Simo
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 33.24 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.060 SG
Estimated Color: 15.3 EBC
Estimated IBU: 28.5 IBUs
Brewhouse Efficiency: 74.60 %
Est Mash Efficiency: 84.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 49.0 %
3.00 kg Vienna (BestMälz) (8.0 EBC) Grain 2 49.0 %
0.12 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 2.0 %
25.00 g Willamette [5.00 %] - Boil 60.0 min Hop 4 12.5 IBUs
10.00 g Citra [12.00 %] - Boil 60.0 min Hop 5 12.0 IBUs
0.12 g Ginger Root (Boil 12.0 mins) Herb 6 -
30.00 g Saaz [3.75 %] - Boil 10.0 min Hop 7 4.1 IBUs
1.22 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
1.00 g Coriander Seed (Boil 5.0 mins) Spice 9 -
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 10 -


Mash Schedule: Saison Mash
Total Grain Weight: 6.12 kg
----------------------------
Name Description Step Temperat Step Time
Hydration and beta-anaylase rest Add 18.46 l of water at 68.5 C 62.0 C 30 min
alpha-amylase rest Add 0.00 l of water at 68.0 C 68.0 C 30 min

Sparge: Fly sparge with 23.41 l water at 75.6 C
Notes:
------