Style Of The Week 11/10/06 - Saison

[Pumpy]

Tony ,

I am sure it will be great , I use some stinky old Saaz & Styrian Goldings in my Saison , you will get some authentic Saison Dupont if you bottle in Champers bottles it gives it that real spritzy effect

Pumpy

 

[notung]

Drank Saison Dupont for the first time last night and it was delicious. They serve it at the Public Inn, Castlemaine! Jeez the yeast has character! A bit of a banana funk effect. I've only ever brewed with 3711, which is quite different.

 

[manticle]

Either for tomorrow or next weekend

feedback from experienced saison brewers more than welcome:

Style: Saison
Type: All grain
Size: 20 liters
Color: 3 HCU (~3 SRM)
Bitterness: 36 IBU
OG: 1.044
FG: 1.005
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 2.5kg Dingemans Pilsner
1kg JW Wheat malt
500g Wey Vienna
Mash: 62 degrees C, 60 minutes, 70% efficiency
Boil: 90 minutes, SG 1.027, 32 liters
Hops: 15g Hallertauer Hersbrucker (5% AA, 60 min.)
15g Tettnanger (4.5% AA, 60 min.)
15g Hallertauer Hersbrucker (5% AA, 20 min.)
15g Tettnanger (4.5% AA, 20 min.)

2g calcium sulphate to mash and boil
2g calcium chloride to mash

Maybe a play with citric or lactic acid to drop mash pH?.
Whirlfloc
WY3711

 

[Tony]

Doesn't look over hopped to me, Tony. Just looks delicious. :icon_drool2:

I would get that temp up after a day or two but really should be a great summer beer.

Its been raining and cool here so i have had the leccy balnky on it at night keeping it in the high 20's.

Its down to 1.003 and still fizzing a bit. Will give it another week and look at getting it in the keg!

cheers

 

[Tony]

Well the saison got down to somewhere between 1.001 and 1.002 and stopped. Very happy.

I'm making another one today with a bit of a twist.

i could not decide on how to make it. i had been playing with the recipe all week and couldnt settle on a grain bill. I was out back cleaning my pool yesterday enjoying a longneck of coopers pale ale... as was my want..... when it hit me like a cold wet flounder.

AUSSIE PALE SAISON!

I can have my cake, and eat it too! Let her run in the hot garage and enjoy after xmas.


Aussie Pale Saison

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.39
Anticipated EBC: 7.4
Anticipated IBU: 27.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.0 9.00 kg. JWM Traditional Ale Malt Australia 1.038 5
10.0 1.00 kg. JWM Wheat Malt Australia 1.038 4



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Pride of Ringwood Pellet 8.30 24.5 45 min.
30.00 g. Pride of Ringwood Pellet 10.20 3.3 5 min.


Yeast
-----

WYeast 3724 Belgian Saison


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



Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 10 52 52 Infuse 58 22.00 2.20
mash 2 60 63 63 Infuse 99 8.05 3.01
hi mash 2 15 71 71 Infuse 99 9.40 3.95

 

[manticle]

How different is the 3724 from the 3711 (besides allegedly taking forever)?

Just put my first saison into the fridge for cold conditioning. Before it went into the fridge it was like a belgian hefeweizen but a bit yeasty. With a few days cold it's much less yeasty and has that dry refreshing thing I'm aiming for. I used 3711 with a fairly simple grist and hop schedule to make a traditional pale low/mid alc brew for summer.

No problems with 3711 stalling but interested in flavour differences.

 

[vykuza]

Just about to keg a 3711 saison. Started at 1.054 and by my measurements with refract, at 5 brix it's now at 0.999 Seems a bit odd to me. I'll throw the hydrometer in a sample to confirm, but has anyone else seen sub 1.000 readings with this yeast?

Recipe here; all temps (mash temp low at 64 degrees)


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Saison 2 Episode 1
Brewer: Nick
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.08 L
Estimated OG: 1.053 SG
Estimated Color: 6.4 SRM
Estimated IBU: 35.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Munich I (Weyermann) (7.1 SRM) Grain 45.45 %
2.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 45.45 %
0.50 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 9.09 %
12.00 gm Sorachi Ace [12.10 %] (60 min) (First WorHops 16.5 IBU
25.00 gm Sorachi Ace [12.10 %] (20 min) Hops 18.9 IBU
1 Pkgs French Saison (Wyeast Labs #3711PC) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.34 L of water at 72.3 C 64.0 C



Tastes good - no infections or off flavours I can detect.

 

[A3k]

I've used it twice without mashing too low. Both ended up at 1002, so it doesn't seem too unreasonable. Pretty sue others have had similar results.

 

[Tony]

low at 64............ ha

I stuffed up once and mashed a pale ale at 61 to 62 once and it got down to 1.002 with US-05

I regularly mash quaffers at 63 or 64 for that dry dinkability in the hot summer!

next summer..... im giving this 3711 a go...... i like the sound of it!

 

[DUANNE]

How different is the 3724 from the 3711 (besides allegedly taking forever)?

Just put my first saison into the fridge for cold conditioning. Before it went into the fridge it was like a belgian hefeweizen but a bit yeasty. With a few days cold it's much less yeasty and has that dry refreshing thing I'm aiming for. I used 3711 with a fairly simple grist and hop schedule to make a traditional pale low/mid alc brew for summer.

No problems with 3711 stalling but interested in flavour differences.

same here(the flavour difference thing) ive used 3724 a fair bit but the time waiting for it to decide to attenuate can be a bit of a pain. i would also really like to know what flavour difference there is before i give 3711 a crack.

 

[vykuza]

same here(the flavour difference thing) ive used 3724 a fair bit but the time waiting for it to decide to attenuate can be a bit of a pain. i would also really like to know what flavour difference there is before i give 3711 a crack.

Well, without having done a direct side by side comparison, the two yeasts are quite similar in flavour. It gives that saison slight Belgiany twist and a nice dry finish. The 3711 seems to be slightly more tart, perhaps a hint of acid, in my opinion. Going from my dodgy memory.

No problems fermenting with it though! It's a monster compared to 3724.

 

[manticle]

Just about to keg a 3711 saison. Started at 1.054 and by my measurements with refract, at 5 brix it's now at 0.999 Seems a bit odd to me. I'll throw the hydrometer in a sample to confirm, but has anyone else seen sub 1.000 readings with this yeast?

After reading this, I pulled mine out of the CC fridge. It had been sitting on 1005 for most of the previous week and I thought her done.

Warm weather in Melbourne yesterday and last night - today she's down close to 1.000 (fair bit of head in the sample jar so waiting for it to settle).

Could have had a very overcarbed saison (was going to bottle today) so I'm glad I did. I'll give her a bit more time I think, then CC again.

 

[_HOME_BREW_WALLACE_]

once and it got down to 1.002 with US-05

Out of curiosity, when you pitched the us-05, did you drop the temp to 18deg or just leave it at ambient?

 

[Tony]

Ahhhh no it was not a Saison i used the US-05 in. I was just making refference to how most beers can be fermented down to near zip if you mash low enough, and that you can go lower than 64 deg to get a really dry beer.

sorry for the confusion there

 

[_HOME_BREW_WALLACE_]

Just quickly toying around with a recipie, has anyone mashed rice in their saisons?

 

[_HOME_BREW_WALLACE_]

Have been toying with this recipie for a little while now:

White Rice Saison

10 LTRS

90min Mash:
2kgs Weyerman Pils
50g Weyerman Caraamber
50g Weyerman Carapils
500g Long-Grain White Rice


5g of NB @ 60mins
10g Hallertau @40mins
10g Hallertau @ 5mins

WY3724 slurry from second successful saison.

Calling on the adjunct and saison gurus here on this one.

Cheers....


_wallace_

 

[manticle]

Weather me up, it's saison time again.

planning three - all same grist and hop schedule but with three different yeasts.

Current recipe is:

Brewer: - Email: -
Beer: - Style: -
Type: All grain Size: 22 liters
Color: 5 HCU (~5 SRM)
Bitterness: 35 IBU
OG: 1.047 FG: 1.008
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 4kg Belgian Pilsner
500g Wheat malt
250g Belgian biscuit
Mash: 70% efficiency, TEMP: 55/62/72/78
TIME: 10/50/10/10
Boil: 90 minutes, , SG 1.030, 34 liters
Hops: 15g Spalt (5.5% AA, 60 min.)
15g Hallertauer mittelfruh (5% AA, 60 min.)
15g Spalt (5.5% AA, 20 min.)
15g Hallertauer mittelfruh (5% AA, 20 min.)
10g Spalt (aroma)
10g Hallertauer mittelfruh (aroma)

Some brewing salts to suit and maybe some citric acid.

1. WYPC farmhouse ale 3726
2. French Saison 3711
3. Belgian saison 3724?

Will probably drop below predicted FG of 1008 if my last experience with 3711 is anything to go by.

 

[humulus]

Weather me up, it's saison time again.

planning three - all same grist and hop schedule but with three different yeasts.

Current recipe is:

Brewer: - Email: -
Beer: - Style: -
Type: All grain Size: 22 liters
Color: 5 HCU (~5 SRM)
Bitterness: 35 IBU
OG: 1.047 FG: 1.008
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 4kg Belgian Pilsner
500g Wheat malt
250g Belgian biscuit
Mash: 70% efficiency, TEMP: 55/62/72/78
TIME: 10/50/10/10
Boil: 90 minutes, , SG 1.030, 34 liters
Hops: 15g Spalt (5.5% AA, 60 min.)
15g Hallertauer mittelfruh (5% AA, 60 min.)
15g Spalt (5.5% AA, 20 min.)
15g Hallertauer mittelfruh (5% AA, 20 min.)
10g Spalt (aroma)
10g Hallertauer mittelfruh (aroma)

Some brewing salts to suit and maybe some citric acid.

1. WYPC farmhouse ale 3726
2. French Saison 3711
3. Belgian saison 3724?

Will probably drop below predicted FG of 1008 if my last experience with 3711 is anything to go by.

Just ordered some 3726 from G&G said it should arrive in store this week,is German pilsner malt ok?seeing ive got about 10kg of bestmalz
cheers glenn

 

[Nick JD]

Just ordered some 3726 from G&G said it should arrive in store this week,is German pilsner malt ok?seeing ive got about 10kg of bestmalz
cheers glenn

I read that a lot of the Belgian beers use German Pils.

 

[manticle]

German pils would be A-OK.