Saison Recipe

[JDW81]

I'm planning a saision for the weekend and wanted some feedback on a recipe which I've been playing around with. I'm trying to go fairly traditional to start with, then get a bit more adventurous with some flavours after a couple of attempts.

74% Pilsner Malt
16% Munich I
10% Wheat Malt

Styrian Goldings to 21 IBU
Saaz @ 0 minute: 1g/L

0.5g/L Coriander Seed
0.37g/L Sweet Orange Peel.

Wyeast #3724.

OG:1054

Any thoughts/suggestions would be greatly appreciated.



JD

 

[manticle]

Looks fine. Mash low to get good attenuation and keep that yeast warm at night.

Personally I like my saisons a little bit hoppier to get some spece from the hops but that's personal taste. I also tend to stick to just pils and wheat but same again - there's nothing wrong with the munich inclusion.

I also tend to step mash anything European but again that's up to the individual.

 

[JDW81]

Looks fine. Mash low to get good attenuation and keep that yeast warm at night.

Personally I like my saisons a little bit hoppier to get some spece from the hops but that's personal taste. I also tend to stick to just pils and wheat but same again - there's nothing wrong with the munich inclusion.

I also tend to step mash anything European but again that's up to the individual.

Don't have quite the know how to step mash yet so it will be single infusion @63*C.

Got some hot weather starting sunday, with low 30's as far as the forecast goes. If it looks like its cooling down then it will be a heat belt to keep it happy. It will be in the garage too which after a warm day stays in the mid-high 20's overnight.

:icon_cheers:

JD

 

[sponge]

Slightly :icon_offtopic:

How warm to heat pads keep a standard sized brew at?

I was given a heat pad a while back and have never used it (one of the brewcraft ones or whatever those square black plastic mat ones are)

I would be interested in making a saison at some stage but dont have the room in my fermenting fridge and my brew dungeon has only got to a max of around 23-24 at ambient, even during summer - which hasnt actually been that warm mind you... so I was thinking of just sitting a fermenter aside with the heat pad running underneath it and forgetting about it for a few weeks

Would this be a valid method of achieving the temps required for a saison or does keeping one of these running heat a beer up too much? I would assume it would but without having ever used one I dont have a clue how warm they get

Sorry for the hijack, back to the OP :icon_cheers:


Sponge

 

[manticle]

spece

spice^

 

[Pennywise]

When I used to use a heat pad I would get a constant 27c, if those temp strips are to be believed, that was in winter so you'll get more heat out of it in summer. I'd be more concerned about having the heat pad heating the yeast cake though, or maybe that's not an issue with saison yeasts?

 

[sponge]

Thats the thing I was worried about as well, directly heating the yeast cake...

Hmmm.... maybe ill just have to stock up a bit then stick the old heatpad in the fridge with the stc1000 and let it control it for a while.

In the mean time, ill just continue on my merry way of filling kegs with other beer styles



Sponge