Saison Recipe Critique Please

[Trent]

Plan to make one soon while its warm using Bourgoul...... steamed cracked wheat.

Warren put me onto it and it is suposed to impart a dry champain character to the beer.

Will be using the farmhouse ale yeast and letting it go for its life with no temp control in the garage/house.

going a simple pils/munich/bourgoul grain bill and keeping it to 1.052 or so to makeit quaffable on a hot day.

cheers

Tony
starting it out at 1052 will probably give you around 6.5% alcohol (if it ferments down to 1002 to 1004), a bit big for quaffing, but you probably wont notice the alcohol so much. EDIT - Cause the alcohol hides very well in a saison, not cause you are a soak :lol:
Um, I have just tried my 2 fermenters full of saison, after 10 days they are both at 1028 (started at a much higher than anticpated 1045), and one of them is infected - horribly. Funny, cause they were both filled from the kettle at the same time, and pitched with a litre each out of the same 2L starter.
Any coincidence it is the only fermenter I own with a tap? I think not. SO, until I can get rid of my infected fermenter, dont listen to my advice too much!
All the best
Trent
PS The un-infected fermenter tasted delicious. Go saisons!

 

[Tony]

Mate......... im a soak so it will be fine!

Mashing it now. Sweating it out in the garage........... cant wait to fire up the burner.......... NOT!

here is what i have done.

Saison

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.25
Anticipated OG: 1.054 Plato: 13.42
Anticipated EBC: 12.6
Anticipated IBU: 30.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.6 3.60 kg. IMC Pilsner Australia 1.038 3
16.0 1.00 kg. Bourghul Turkey 1.036 5
16.0 1.00 kg. Weyermann Munich II Germany 1.038 26
8.0 0.50 kg. Weyermann Wheat Dark Germany 1.037 18
2.4 0.15 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Czech Saaz Pellet 4.50 25.1 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.3 15 min.
30.00 g. Hallertauer Mittelfruh Pellet 3.70 0.9 2 min.


Yeast
-----

3726 Farmhouse ale @ whatever my house provides heat wise.


Mash Schedule
-------------

Mash Name:

Total Grain kg: 6.25
Total Water Qts: 11.91 - Before Additional Infusions
Total Water L: 11.27 - Before Additional Infusions

Tun Thermal Mass: 0.08
Grain Temp: 28.28 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 15 52 51 Infuse 58 11.27 1.80
mash 5 45 64 63 Infuse 99 5.29 2.65
hi mash 5 20 71 70 Infuse 99 5.26 3.49


Total Water Qts: 23.06 - After Additional Infusions
Total Water L: 21.83 - After Additional Infusions
Total Mash Volume L: 26.00 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

 

[Tony]

I added a fair chunk of acidulated malt to try and get a slight sour bite to the beer. Wit hthe dry finnish it should be quite quenching and intoxicating........... as is my intention

cheers

 

[schooey]

I brewed a keg of this before Christmas, I'm not so impressed with it. I kinda thought I stuffed something up but MHB assures me if it smells like the chook **** squishing between your toes when you were a kid, it's fine... :blink:

I think I might have to get you over for a taste next time you are in Newy, Trent. If it doesn't impress me soon it may well be run through my water purification plant.... h34r:

 

[Josh]

Mashing it now. Sweating it out in the garage........... cant wait to fire up the burner.......... NOT!

I have been following the Saison thread(s) this week and decided to brew today too. Mashing inside it was ridiculously hot in the house so firing up the burner out in the night air was welcome relief.

32L

80% 6.8kg Galaxy malt
10% 800g Wheat malt
10% 500g Home made candy sugar

OG 1.058 prior to adding candy sugar

35g Rakau 11.5% 60 mins
32g Saaz 4.0% 15 mins
42BU

Wyeast 3711 2L starter, fermenting under the stairs in our granny flat.

I had already made the candy sugar so decided to chuck it in regardless of the advice on here, substituting it in for other specialty grains. My candy sugar came out pretty dark so I am expecting a colour change to what went into the fermenter tonight. I have heard of letting the yeast do it's work on the malt first before adding the simple candy sugar so I will hold off on adding it for a while till the SG drops a fair way.

 

[Tony]

Well i got 83% efficiency so ended up with 1.058.

SHould be great after mashing at 64 deg and using the farmhouse ale yeast.

God the beer smells good.

Will geep this updated.

cheers

 

[Tony]

I smacked my farmhouse ale pack last night while still cold from the fridge. IT was about midnight when i smacked it and i left in the air conditioned comfort of my bar.

Went downstairs at 7:30 am this morning to find it so swolen and hard i was fearfull it would explode.

I smacked it early thinking i would need a starter.

Chucked the cube that was still about 30 deg in my garage in the fridge and let it chill till lunch time.

Ducatiboystu showed up for a beer or 7 and we chucked it in the fermenter and pitched the yeast. We both noted the yeast smelt like a bread or bakers yeast but with some funk in the background.

6 hrs later its bubbling away in the house with no temp control at all. We are airconditioned and its about 26 deg where the fermenter is.

Im just going to let it do what i wants too!

cheers

 

[neonmeate]

sounds good tony. i like dark wheat as a character grain -i used some in a saison once and it was very nice.

 

[Trent]

Schooey
I would love to try it, but it shouldnt smell like chook ****! It smelss slightly tart, with some malt and hops as the predominant aroma, and the flavour should be clean, slightly funky, and slightly tart. Co/me to think of it, the infected one I have smells a bit like chook ****!. I will try and get to see ya when I am Newy next, worst comes to it, I will drop ya in a year old bottle of saison - well past its prime, but still drinking OK.
All the best
Trent

 

[rwmingis]

Tomorrow I'm finally getting around to brewing Kai's recipe. Made it all up and realised that I had JWM Munich and not Weyermann Munich II. So I've added about 4% caramunich to get me the same colour as kai's recipe. Does this sound right? Man, it's gunna be a hot day brewing tomorrow!

This is a great recipe to empty all my old malts, except for the Wey Pils, it uses every last bit of my stock, exactly. <_<

I've attached the final recipe for ref.

Cheers, :icon_cheers:

Rob

View attachment Saison.pdf

 

[rwmingis]

Well I did the brew yesterday, so far so good. Did notice though that I had HEAPS of floaty bits that materialised about 10 minutes into the boil. Looked like the stringy egg white you see in hot and sour soup and it followed the convection currents of the boil, so it was not just on the surface. I imagine it's hot break but not sure, have never seen it to such an extent. Would it be because I used a whole kilo of munich malt? What would cause this?

Cheers,

Rob

 

[schooey]

Schooey
I would love to try it, but it shouldnt smell like chook ****! It smelss slightly tart, with some malt and hops as the predominant aroma, and the flavour should be clean, slightly funky, and slightly tart. Co/me to think of it, the infected one I have smells a bit like chook ****!. I will try and get to see ya when I am Newy next, worst comes to it, I will drop ya in a year old bottle of saison - well past its prime, but still drinking OK.
All the best
Trent

Sorry, Trent, didn't see this until just now. I'm thinking it have some kind of infection, it's been in the keg almost 6 weeks now and the flavour is only getting worse. I'm thinking I'll dump it and maybe have another try at a later date. Thanks for the feedback

 

[Barry]

Brewing Bob
Looks normal to me, can get more of the white trub? with lager malts in my experience but others might have other ideas.

 

[kabooby]

This is normal if the wort cools slightly and some break forms.

I would be more concerned about the way your wort enters the kettle. Is it splashing in or does it just look like it in the picture?

Kabooby

 

[rwmingis]

This is normal if the wort cools slightly and some break forms.

I would be more concerned about the way your wort enters the kettle. Is it splashing in or does it just look like it in the picture?

Kabooby

Well my sparge technique is really crap but no splashing. Temperature is usually between 65 and 70. Probably cooled to 65 before I lit the burner. Could have been that. At beginning of boil there was no break though. This is also pre-hop addition.

56% attenuated now after 3 days, and man, it smell spicy in a v. good way, wow! I love AG, how you can get so many different types of beer. With the kits, they all tasted the same (musta been made out of ticky tacky )

 

[Kai]

Looking good, B.B. Let us know how it turns out.

At least this lovely hot weather is perfect for fermenting out a saison.

 

[THE DRUNK ARAB]

Plan to make one soon while its warm using Bourgoul...... steamed cracked wheat.

Warren put me onto it and it is suposed to impart a dry champain character to the beer.

Will be using the farmhouse ale yeast and letting it go for its life with no temp control in the garage/house.

going a simple pils/munich/bourgoul grain bill and keeping it to 1.052 or so to makeit quaffable on a hot day.

cheers

Well I have just knocked of a bottle of Warren's Saison and it is an absolute cracker of a beer. The spicyness and dry flavour make for a great summer drinking beer. In fact I would say the drinkability is perfect.
Sensational drop Warren and if you have followed the details from Warren, Tony I think you will be extremely pleased :icon_chickcheers: !

C&B
TDA

 

[rwmingis]

G'day Guys,

Well she's been a'fermenten' for about 3 weeks now, 2 in primary and a bit over 1 in the secondary. After about 4 days in, I hit 1.014 and it's just stopped there cold, but of course this was expected. The bugger just won't seem to dry out even though I had heaps of aeration plus yeast nutrient at beginning. The OG was only about 1.052 which isn't extraordinarily high. At the moment i have AA of 75% and the yeast has settled out clear too.

The yeast manufacturer even recommends drying out with another yeast. What do you guys think, if I bottled as it stands, I could get a wild yeast in there and have bottle bombs... but then again, I don't wanna put another yeast in.

Any advice would be appreciated.

Cheers,

Rob

 

[jyo]

G'day all. Didn't want to start a new thread.
With the weather warming up, it's time to give my first saison a go. Just wondering if some experienced eyes can have a look at my recipe and offer some advice. I'm wondering whether to drop the biscuit and/or the munich and let the vienna do its work? Also thinking of using palm sugar instead of white sugar after trying a lovely saison using this.
Cheers guys, John. :icon_cheers:

Saison

--------------------------------------------------------------------------------
Recipe Specs
Original Gravity Final Gravity Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.061 1.014 5.3 / 10.4 36.1 IBU 6.1%

Brewhouse Specs
Recipe Type Batch Size Boil Time Efficiency
All Grain 23.0 Litres / 6.1 Gal 60.0 min 72.0%

Fermentables
Name Type SRM Percentage Amount
Pale Malt Grain 2.0 44.63 % 2.70 Kg / 5.95 Lbs
Wheat Malt Grain 2.0 20.66 % 1.25 Kg / 2.76 Lbs
Vienna Grain 3.0 19.83 % 1.20 Kg / 2.65 Lbs
Munich I Grain 7.1 8.26 % 0.50 Kg / 1.10 Lbs
Cane Sugar Sugar 0.0 4.96 % 0.30 Kg / 0.66 Lbs
Biscuit Grain 25.0 1.65 % 0.10 Kg / 0.22 Lbs

HopsName AA% Amount Use Time
Perle 7.5% 10.00 g / 0.35 oz Boil 60 mins
Styrian Golding 3.5% 30.00 g / 1.06 oz Boil 60 mins
Perle 7.5% 20.00 g / 0.71 oz Boil 20 mins
Styrian Golding 3.5% 40.00 g / 1.41 oz Boil 20 mins
Styrian Golding 3.5% 23.00 g / 0.81 oz Dry Hop 0 mins

MiscName Amount Use Time
Irish Moss 0.00 g / 0.00 oz Boil 15 mins
Coriander Seed 5.00 g / 0.18 oz Boil 0 mins
Orange Peel 15.00 g / 0.53 oz Boil 0 mins

YeastName Attenuation
Wyeast 3724 - Belgian Saison 75 %

Mash StepsStep Name Time Temperature Type
Saccharification Rest 90.0 min 64.0 C / 147.2 F Infusion

Notes: Pale malt is BB Galaxy. Orange peel and coriander added at flameout to allow for no-chill in cube. 20 minute hop additions are at flameout to allow for no-chill in cube.

 

[Tony]

looks fine to me. you could simplify it by dropping the munich and the biscuit and just using vienna to keep it simple.

I have a pack of 3724 belgian saison yeast in the fridge just waiting for the temp to crack 30+ in my garage, and im making one again.

Will be making it down low at about 1.040 and mashing at 63 for a super dry beer. LEt it run as it wants in the heat of the garage in the summer......... the perfect aussie summer beer!