Saison season is here. What's your best recipe?

[_Mick_]

85% Pills
15% Wheat
Mash @62c
EKG to around 20IBUs
Bell Saison @ 25c

Simple and DELICIOUS!!!

I brew this every summer and it never fails to impress.
Bell Saison is a monster too, FG usually sits around 1.004, so dry and thirst quenching.

 

[shacked]

85% Pills
15% Wheat
Mash @62c
EKG to around 20IBUs
Bell Saison @ 25c

Simple and DELICIOUS!!!

I brew this every summer and it never fails to impress.
Bell Saison is a monster too, FG usually sits around 1.004, so dry and thirst quenching.

Sounds great! What's your OG?

 

[sp0rk]

This is my house Saison, the same base beer for my Hibiscus Saison (just add 50-80g of hibiscus tea @ 10)
Will be swapping to BB Pils for the base malt now
Until now I've used Belle Saison, but after some comments at a few different comps about very little typical Saison character, I'm switching to recultured yeast from a few bottles of Bridge Road Chevalier Saison
Also doing a few batches with Wyeast Saison Brett blend


21L No Chill BIAB
1.038 OG
25 IBU
2.8kg ale malt
800g wheat malt
150g carapils

20g 7.1AA Perle @45
15g 4.6AA EKG @5
15g 3.6AA Hallertau in cube

mash in at 52C for 10, raise to 63C for 45, raise to 71C for 15 then mash out at 75C for 10

 

[_Mick_]

Sounds great! What's your OG?

Try to aim for around 1.040.

 

[crowmanz]

My current favourite saison is a Sorachi Ace Saison, the citrus/lemon flavours go well with the spicy/peppery notes from the yeast. The yeast I use is a 3rd or 4th gen blend of mangrove jacks M27, M41, and dregs a couple of commercial saisons including la sirene.

1.050 OG
~58% wheat malt
~40% ale malt
~2% munich 1

19 IBUs sorachi ace at 40mins
4 IBUs sorachi ace at 20mins
same amount from 20mins at flame out

Yeast pitched at 20-22C then let self rise to around 30C

 

[nosco]

Any one use a bit of gypsum in thier saison?

 

[sp0rk]

Any one use a bit of gypsum in thier saison?

This is another change I'm planning on making to my Saisons
I'm now brewing on tank water, so not entirely sure what I'll be doing with brewing salts :/

 

[contrarian]

I should also add that all of my lighter beers get 2-3% acidulated malt which seems to help with efficiency. There's other ways to do it but that works for me.

 

[Rod]

Simple recipe

works for me

add 6 litres water to pot
add 1200 g dried light malt extract
add 550 g dried wheat extract
bring to boil
set timer to 60 g min
add 60 saaz
at 30 minutes
add 20 g saaz
at flame out
add
20 g saaz
1200 g dried light malt extract
cool
add Danstar Belle saison

after fermentation 180 g dextrose

 

[mstrelan]

I've brewed and enjoyed this one. Not 100% to style but delicious nonetheless.

Nice, I have this in the fermenter right now.

 

[manticle]

Any one use a bit of gypsum in thier saison?

Lactic and cal chloride for me.

 

[sp0rk]

Lactic and cal chloride for me.

town water or rain water?

 

[manticle]

Tap water but it's very soft.

 

[nosco]

Any one use a bit of gypsum in thier saison?

I should have explained more. Melbourne west water. My one and only saison was nice but not as dry as i have heard the style called. Well attenuated. Of the 6 or so Duponts plus other commercials ive had few of them have had been dry as i thought. Some have not travelled well i think.

I normally use cal chloride for ph and gypsum in hoppy beers. Sometimes phosphoric.

 

[mofox1]

I've done a rhubarb saison before. Bloody be-u-di-ful... keg only blew this week, good run for a double no-chill batch brewed March last year!!

Most of the recipe is here:
http://aussiehomebrewer.com/topic/19438-whats-in-the-glass/page-383#entry1371206

Can dig around for more infoz if wanted.

 

[Phoney]

Personally I find the traditional / simple saisons can be a bit boring.

I brewed this 'Merican - Hoppy Funk Saison earlier this week. It's already dropped to FG! Used Wyeast 3031 - PC

http://www.themadfermentationist.com/2014/07/saison-merican-hoppy-funk.html

Now it's time to age it for a couple of months for the funk to develop.

 

[PoN]

I have made 2 saisons. I honestly dont like them. Probabloy my least favoured beer. Just do not enjoy all those esters that the yeast put off.

Thats all I have to say about that.

 

[Danscraftbeer]

You can't leave us hanging with just that, recipe please! Pretty please?!

Ha, well it may not appeal to everyone but it does to my palate.

This I usually do with Ale yeast like Coopers Cultured or US-05 but I'm sure its going to make the best Saison I've ever made anyway.

Spiced Saison 21 litres. (Cubed)
OG = 1.047
FG = 1.008 or less
IBU = 33.6
EBC = 8
ABV = 5%
3.7kg Pale Malt
0.2kg Wheat Malt
0.2kg Cara Pils
0.1kg Acidulated
Esky mash technique: 1st infusion - 62c for 90min. 2nd infusion 70c for 20min. Batch sparges with 72c water.
Bring each batch addition to boil. Final run off gravity as low as 1.010. By then Pre boil = ~30lt. 90 minute boil.
Hops: One bittering addition only for this beer.
24g Magnum (Any neutral style bittering hop will do)
Spices: (All put into cube)
90g Ginger (fresh grated)
1 Habanero (deseeded, chopped)
1 Large Mayan lemon (juice and rind)
7 Whole Cloves
3 Bay Leaves
WLP590 French Saison
I may dry hop the keg with Galaxy flowers for Passionfruity aroma.

 

[drunken_snail]

I've brewed about 6 different versions of saisons over 12 saison brews.

My favorite very easy recipe is a DME one.

Called Old Salty

Extract
OG: 1.048
FG: 1.002
ABV: 6.1%
20 litres

1kg DME @ 60mins
1kg DME @ 15mins
750g Dextrose @ 15 mins
Rock Salt 17g @ 15 mins

35g Centennial Hops @ 40 mins
10g Centennial Hops @ 15 mins


This recipe can be found in the Summer edition of Beer and Brewer.
I brewed this beer for the pairing dinner at ANHC in Adelaide.

The salt level is from a BYO gose recipe.

The original version of this beer was a quickly thrown together brew with left over hops and the idea of putting some salt in. What resulted was a beer I really loved and thankfully was able to recreate it for ANHC.


I like the Belle Saison yeast, but will be trying white labs yeast when I get back to brewing Saisons.

 

[shacked]

Thanks for the input guys.

I have this halfway through a long 63C mash:

82% Castle Pils
12% JW Wheat
6% Torrified Wheat (Bairds I think)

With some acid malt and a little cal chloride.

Aiming for an OG of 1.040 but I might add a little dermerara sugar.

Hops EKG at FWH for 20 IBU and Styrians at whirlpool for another 5 IBU - no chill. Ferment with belle saison.