Tony's BullsHead Summer Saison in the recipe DB is a cracker IMO, though you are probably not getting 30+ degree days in Canberra atm,
B)
G'Day NewBeer,
I knocked this one out last year and pulled down 2nd in the Belgian Category at the Tanunda show. Only critique was over carbonation (Damn Coopers drops)...
Saison rose de montagne (Saison)
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.005 (P): 1.3
Alcohol (ABV): 6.18 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 46.7 (Average)
55% Pilsner
25% Munich II
10% Demara Sugar
10% Wheat Malt
1.2 g/L Northern Brewer (9.6% Alpha) @ 80 Minutes (Boil)
1.9 g/L Saaz (3.6% Alpha) @ 20 Minutes (Boil)
2.5 g/L East Kent Golding (4.7% Alpha) @ 2 Minutes (Boil)
0.0 g/L Grains of Paradise @ 5 Minutes (Boil)
0.8 g/L Indian Coriander Seed (ground) @ 5 Minutes (Boil)
Single step Infusion at 65C for 90 Minutes. Boil for 80 Minutes
Fermented at 20C with Wyeast 3711 - French Saison
Recipe Generated with BrewMate
Wy 3711 is a monster! Really happy at 20-21 and gives that amazing Saison dryness.
I've heard black peppercorn is a substitute for grains of paradise. I used 1g in a 23L batch, and 19g of the coriander seed.
http://www.aussiehomebrewer.com/forum/inde...5&hl=saison
electric blanket!
If you use the propper belgian saison yeast it will struggle to ferment at 20.
cheers
i havnt used it but i have read the 3711 (is that the number?) french saison yeast works cooler.
well it is a FRENCH saison yeast
I have read of white wine and lemon like characters.
I prefer the belgian strain for its earthy acidic slightly fruity character, lets the malt and hops do most of the talking.
but it needs heat!
well it is a FRENCH saison yeast
I have read of white wine and lemon like characters.
I prefer the belgian strain for its earthy acidic slightly fruity character, lets the malt and hops do most of the talking.
but it needs heat!
Thanks Shane - Did you ramp the temp up or keep it ticking over at 21 for the duration? Haven't done a saison before, so any tips most appreciated.
Jake
hence why mine was made at 1.038
I made a few strong ones but they are so drinkable because of the dryness, they make a mess of you very fast!
... and for summer that is a bit less desirable - spring french strong and mild summer belgian sounds like the go.
Ross has both the french and belgian yeasts available, so an order is now in for both - will be next weekend though as too late in the week for delivery - so will do a Landlord this weekend and saison next.
+1 good work-horse yeast.3711 is a great yeast in my opinion. Forgiving of slightly lower temps Saison wise, but will handle going higher.
I've not let it got into the 30s (yet) but I've done it at Brisbane ambient temps during October, so you are talking high 20s.
I've found if you let it get down into the 17 odd range it will start to die on you, which can leave a lovely smooth silky mouthfeel, but I like to leave that temp range for other beers.
Not related to Saisons but it is great in a stout fermented slighltly cooler too.
I've used this yeast now in Saisons, sours, a stout and also a Bitter and it was great every time.
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