Style Of The Week 11/10/06 - Saison

[Effect]

but how do I up the colour with just pilsner malt?

It seems to want to come out at about 3.5 SRM...

 

[Stuster]

That's fine really, Philip. No problem with the colour being pale. Many saisons are pretty pale, though not all. It's a more varied 'style' than the BJCP guidelines suggest, so I'd agree with neonmeate and kabooby that you can make a very tasty beer with mainly pilsner malt and that yeast. Styrians for aroma would be good instead of or as well as Saaz.

In terms of Munich, I've made Saisons with or without and both can be good. It partly depends on what pils malt you are using. What were you going to use?

 

[xomz]

I'm planning on mixing this partial up:

Thomas Coopers Light Malt Extract 1.5kg x 2
Light Dried Malt Extract 500g
Pale Ale Malt 1.3kg

Northern Brewer 16g (60min)
Styrian Goldings 20g (30min)
Styrian Goldings 10g (5min)

Wyeast #3724 Saison

23L batch; Ferment at around 26C-28C

Beersmith says:
OG 1.058
EBC 6.5
IBU 26.5

 

[Tony]

I have been away for 3 weeks with work and left my Saison fermenting at 30 deg c next to the bar.

I envisaged green slime and puss oozing from the airlock (which was completly dry by the way) on my return but was plesantly suprised to find its finnished and tastes fantastic. Spicy, slightly fruity amd dry as dry Some bready malt, balanced with a mild floral spicy hop note and a touch of acid to leave extend the dry finnish.

And thats from the fermenter @ 30 deg

I used dark wheat instead of munich for the dry bready spicy character it has. Also the Bourghul to help dry it out a bit.

Its down to 1.004 from 1.057. Thats 92.5% attenuation and about 7% ABV.

Cant wait to get it in the glass.

I think im gunna brew up a batch of stout with a pils base and use carafa spec II and a touch of chocolate wheat. This can go on the yeast cake.

recipe:



Saison

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.82
Anticipated OG: 1.057 Plato: 13.98
Anticipated EBC: 17.3
Anticipated IBU: 28.8
Brewhouse Efficiency: 87 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.3 4.50 kg. Weyermann Premium Pilsner Germany 1.038 3
10.3 0.60 kg. Weyermann Wheat Dark Germany 1.037 18
6.4 0.38 kg. Bourghul Turkey 1.036 5
3.4 0.20 kg. Special B Belgium 1.035 310
2.6 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 23.8 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.1 15 min.
30.00 g. Hallertauer Mittelfruh Pellet 3.70 0.9 2 min.


Yeast
-----

WYeast 3724 Belgian Saison




Cheers

 

[winkle]

Sounds good Tony, I've got a batch conditioning that used 3711 (gee I miss 3726) it ticked all the boxes and should be the bomb in this current heatwave.

 

[Tony]

I had a go at the farmhouse ale yeast 3726 and didnt split the pack before use.

I regretted it when it got infected.

cheers

 

[winkle]

Next release I'll buy Ross's entire stock of 3726 :lol: . Great yeast, good profile and finishes in a week or so. 3711 took about 9 days and finished as dry as a dead dingos donga. I might send you a bottle from the keg if I get my act together.

 

[Effect]

That's fine really, Philip. No problem with the colour being pale. Many saisons are pretty pale, though not all. It's a more varied 'style' than the BJCP guidelines suggest, so I'd agree with neonmeate and kabooby that you can make a very tasty beer with mainly pilsner malt and that yeast. Styrians for aroma would be good instead of or as well as Saaz.

In terms of Munich, I've made Saisons with or without and both can be good. It partly depends on what pils malt you are using. What were you going to use?

I was hoping to use Weyermann Pilsner. I s'pose that the weyermann pilsner won't need munich to help on the malty side...I more like the colour.

But I am planning to have this in summer (another reason why I want it around 1.050 - not to high in the ABV), and a paler style would probably be more appealing then than it is now.

I am a bit confused as well about when to drink a saison, is it like a wheat beer (better young) or does it benefit (or not deteriate) with extended conditioning? I was hoping to bottle in some champagne bottles at the end of september/ early october and have it ready for christmas.

 

[kabooby]

I was hoping to use Weyermann Pilsner. I s'pose that the weyermann pilsner won't need munich to help on the malty side...I more like the colour.

But I am planning to have this in summer (another reason why I want it around 1.050 - not to high in the ABV), and a paler style would probably be more appealing then than it is now.

I am a bit confused as well about when to drink a saison, is it like a wheat beer (better young) or does it benefit (or not deteriate) with extended conditioning? I was hoping to bottle in some champagne bottles at the end of september/ early october and have it ready for christmas.

I love this style so I drink it whenever I have one on tap. No problems keeping it for a few months or even longer.

Kabooby

 

[kabooby]

7.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 82.35 %
0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 5.88 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.88 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 2.35 %
40.00 gm Hallertauer, New Zealand [7.90 %] (60 min) Hops 17.5 IBU
30.00 gm Hallertauer, New Zealand [7.90 %] (30 min) Hops 10.1 IBU
30.00 gm Hallertauer, New Zealand [7.90 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.30 kg Cane sugar (0.0 EBC) Sugar 3.53 %
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Kabooby

Picked up a vial of the WLP566 Belgian Saison 2 today. I already have a starter going with the 3711 so I might do a blend just for the fun of it

Kabooby

 

[neonmeate]

3724 is a strange yeast. even though you'd expect it to be like a wheat and ready to drink as soon as carbed - it's a very slow yeast and i find that they really hit their straps after 4-6 months, even for a 5-6% saison.
expect 6.5% ABV from a 1050 OG!!

 

[Tony]

Im board!

Im racking my Saison tomorrow night so im gunna knock up a Saison Stout to put on the yeast cake.

Recipe.


Saison Stout

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.45
Anticipated OG: 1.060 Plato: 14.72
Anticipated EBC: 70.6
Anticipated IBU: 34.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
62.0 4.00 kg. Weyermann Premium Pilsner Germany 1.038 3
15.5 1.00 kg. Weyermann Munich II Germany 1.038 26
7.8 0.50 kg. Weyermann Pale Wheat Germany 1.038 4
4.7 0.30 kg. Weyermann Carabohemien Germany 1.034 200
4.7 0.30 kg. Weyermann Carafa Special II Germany 1.036 1100
3.1 0.20 kg. Special B Belgium 1.035 310
2.3 0.15 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. E.K Goldings Pellet 4.30 30.7 45 min.
12.00 g. Hallertauer Mittelfruh Pellet 3.70 2.1 15 min.
20.00 g. Hallertauer Mittelfruh Pellet 3.70 1.4 5 min.


Yeast
-----

WYeast 3724 Belgian Saison

 

[Stuster]

Hmm, looks good, Tony. I did a dark saison a while ago and it's pretty good and improving with some time in the bottle. I think it's certainly worth a go. That yeast is much better behaved in later generations in my experience.

You've got some interesting malts in there that I haven't used. Have you tried the carabohemian malt before?

 

[winkle]

Im board!

Im racking my Saison tomorrow night so im gunna knock up a Saison Stout to put on the yeast cake.

Recipe.


Saison Stout

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.45
Anticipated OG: 1.060 Plato: 14.72
Anticipated EBC: 70.6
Anticipated IBU: 34.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
62.0 4.00 kg. Weyermann Premium Pilsner Germany 1.038 3
15.5 1.00 kg. Weyermann Munich II Germany 1.038 26
7.8 0.50 kg. Weyermann Pale Wheat Germany 1.038 4
4.7 0.30 kg. Weyermann Carabohemien Germany 1.034 200
4.7 0.30 kg. Weyermann Carafa Special II Germany 1.036 1100
3.1 0.20 kg. Special B Belgium 1.035 310
2.3 0.15 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. E.K Goldings Pellet 4.30 30.7 45 min.
12.00 g. Hallertauer Mittelfruh Pellet 3.70 2.1 15 min.
20.00 g. Hallertauer Mittelfruh Pellet 3.70 1.4 5 min.


Yeast
-----

WYeast 3724 Belgian Saison

Sure looking good Tony, let me know how it turns out

 

[Tony]

Ahhhh an astute eye Stu I was going toi see how long it took for someone to see that.

mate..... i just got it yesterday. It tastes kind of like a light caraaroma when chewed. Very malty and intense. Im keen to give a few% a go in an oktoberfest

The mash smells awsome i can tell you that much

Cheers

 

[Effect]

I threw down a saison the other day...

3.89 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 90.0 %
0.43 kg Wheat Malt, Ger (2.0 SRM) Grain 10.0 %
40.00 gm Styrian Goldings [5.40%] (60 min) Hops 25.1 IBU
40.00 gm Saaz [4.00%] (20 min) Hops 11.3 IBU
20.00 gm Saaz [4.00%] (10 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs French Saison (Wyeast Labs #3711-PC) Yeast-Ale


I've got a new mill and set the efficiency to 80% (I was usually getting 70%) but I got 85%, so it turned out around 1.055. Throw the 3711 yeast on top and its probably going to turn out about 6.5%...it sure is a feisty yeast. When I smacked the packet it was like it just inflated in my hands and then punched me in the face...very aggresive yeast to say the least

I chucked the 20g of saaz in for aroma, only 20g that is, didn't want a strong hop aroma, hopfully the yeast will provide most of that. This beer is a trial for the sa christmas case swap, if it is good, I will try and brew a lower alcohol version.

Cheers
Phil

 

[neonmeate]

looks damn good phillip. yes that 3711 is ravenous. usually gets 95+% apparent attenuation for me...

 

[D.lycle]

Good morning What is the best way to save the "Tip of the Week" to my computer. I have been saving as a txt. file but then you do not have the follow along pictures included........suggestions? thanks

 

[mika]

Good morning What is the best way to save the "Tip of the Week" to my computer. I have been saving as a txt. file but then you do not have the follow along pictures included........suggestions? thanks

:huh: ?

 

[glennheinzel]

22 litres
Original Gravity: 1.060 (1.048 - 1.065)
Terminal Gravity: 1.008 (1.002 - 1.012)
Color: 5.55 (5.0 - 14.0)
Alcohol: 6.73% (5.0% - 7.0%)
Bitterness: 30.0 (20.0 - 35.0)

Ingredients:
4.8 kg Pilsner Malt
.34 kg Wheat Malt Pale (Organic)
.34 kg Munich TYPE I
.06 kg Caramunich TYPE I
.45 kg Invert Sugar (how good does Lyles syrup taste?!)
.10 kg White Table Sugar (Sucrose)

35 g Hallertau Tradition (5.7%) - added during boil, boiled 60.0 min
21 g Hallertau Tradition (5.7%) - flameout

The recipe above finished at 1.002. It tasted great, although it got knocked at the NSW titles for being too sweet.

I'm tinkering with my next recipe. I want something a bit drier (without the residual sweetness) for summer. I also wanted to use a few different grains, including some oats that I got from late grandma's house (and hence the beer name).

Grandma's Farm Ale
Size: 20.0 L
Efficiency: 70.0%
Attenuation: 94.0%
Original Gravity: 1.049 (1.048 - 1.065)
Terminal Gravity: 1.003 (1.002 - 1.012)
Alcohol: 6.08%
Bitterness: 24.9

Ingredients:
3.5 kg Pilsner Malt
0.5 kg Rye Malt
0.5 kg Oats Flaked
0.5 kg Pale Wheat Malt
25.0 g Styrian Goldings (5.4%) - added during boil, boiled 60 min
29.0 g Hallertau Mittelfruh (4.6%) - added during boil, boiled 15.0 min
10.0 g Hallertau Mittelfruh (4.6%) - added during boil, boiled 0.0 min
Edit: Looking to use Wyeast Belgian Farmhouse yeast.

What do you think?