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Old 05-08-2007, 11:58 AM   #1
Baron von BeeGee
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Default Farmhouse / Saison

Who likes these? I'm not sure I want 5g, but I enjoy Belgians periodically so against my better judgement (and because the VSS Farmhouse strain from Wyeast piqued my interest) I'm going to brew one. I slapped this together based on guidelines from a BYO article and because round #'s make it easy to order ingredients. I'll have to wait probably another month to brew it since this yeast apparently likes it in the 85-90F range! I should be able to achieve a Belgian farmhouse-esque environment in my garage by then. No, I haven't read the Belgian Farmhouse ale books, but I should Who brews these and has anybody used this yeast before? cweston, anyone...???


I Say, Son

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.063 Plato: 15.55
Anticipated SRM: 9.0
Anticipated IBU: 38.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 9.00 lbs. Pilsener Belgium 1.037 2
8.3 1.00 lbs. Cane Sugar Generic 1.046 0
8.3 1.00 lbs. Wheat Malt Belgium 1.038 2
8.3 1.00 lbs. CaraMunich Malt Belgium 1.033 57

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Hallertau Hersbrucker Whole 4.75 5.2 First WH
56.00 g. Hallertau Hersbrucker Whole 4.75 29.8 60 min.
28.00 g. Hallertau Hersbrucker Whole 4.75 3.0 5 min.

Yeast
-----
Wyeast VSS Farmhouse

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Old 05-08-2007, 12:13 PM   #2
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Right now I'm drinking a Flying Fish Farmhouse Ale Clone. It's pretty good, but next time I'll do the sour mash a little longer.

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Old 05-08-2007, 12:20 PM   #3
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I celebrate each spring with a saison--mine is based on the Dupont clone from Clone Brews.

My grainbill is like yours except *no* crystal--I use about 6 or 8 ozs of Vienna for the orange hue and the touch of sweet malty flavor.

I've never used that yeast, though. I used 1214 this spring and fermented at about 75. (I wanted something I could repitch a tripel on.) It's only been in the bottle about 4 weeks, but the ones I've tasted have been great.

I think Saison is a great summer beer (the crisper, no crystal finish is nice), and it's one of the few beers I think is pretty close to its best straight out of the fridge. (I prefer it a few degrees warmer, but it's plenty good enough ice cold.)

No bitter orange peel?

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Old 05-08-2007, 03:32 PM   #4
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I brewed one as my third batch, back before all-grain. I think it used styrian goldings. I don't like hallertaur, it has no flavor worth speaking of.

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Old 05-08-2007, 04:26 PM   #5
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Definitely true about the saison strains, I brewed the following,

Saison Citron
2/8/07

14# Belgian Pale Malt
1# flaked white wheat

1.5 oz Hallertau Mittelfruh, 60 min. 4.2%AA
0.5oz Hallertau Mittelfruh, 15 min. 4.2%AA

4 - 7 Kaffir Lime leaves (available at Asian Grocery Stores)

WLP565 Belgian Saison yeast, pitched in 1 pint water w/ 1 cup DME 24 hours in advance.

F.G. was 1.039, I tried everything, put a heating pad under the carboy, pitched pacman, pitched a champagne yeast, wouldn't budge. I think my mash was off, but I bottled it anyway, and it tastes absolutely delicious.

I like the flavors that the strain developed though, and I am planning to do an IPA in the next couple weeks with that strain.

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Old 05-09-2007, 02:17 AM   #6
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Interesting feedback, guys. I'm no huge fan of crystal so I may consider replacing that with some Vienna or Munich. I've found over time that I really don't like the beers with orange peel/coriander/etc as much as the ones that get the spicy/peppery flavors directly from the yeast so I'm going to try it just straight up and see what I get.

I tried a Flying Fish clone a few years ago and it came out horrid! I'm pretty sure I didn't execute the sour mash portion correctly. I may try it again, but I'm skeered!

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Old 05-21-2007, 11:55 PM   #7
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Brewing this next weekend, or Monday (a holiday here in the US). I'm now leaning towards taking Denny's advice of some orange peel, and I happen to have some. I'll leave out any spicing such as coriander, however. Probably 1/4oz at 15m and 1/4oz at 2-3 minutes which is a schedule I've seen in several recipes.

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Old 05-22-2007, 12:03 AM   #8
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I'm doing one myself. I'll post it in the recipes... Have a great brew!

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Old 05-22-2007, 11:26 AM   #9
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I have had a beer by New Belgium Brewing company called Saison. Is this the flavor profile in which this thread is about? It reminded me of a farmhouse ale i had. The farmhouse ale, I think, had a buffalo on the label and was a flip top bottle and could have been organic... not sure about the organic part though. I have used flying dog ale yeast from WYeast, and it was similar to these 2 beers but different. The STRONG spicy clove flavors were about 1/2 or less than that of Saison by NBBC or that farmhouse ale. I guess my question would be are these 2 beers aforementioned considered farmhouse ales or Saisons? What would a good example be? (I had a beer called TRAIN WRECK a few weeks ago, it also had a similar taste)

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Old 05-22-2007, 03:12 PM   #10
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Yes, believe it or not, the NBB Saison is a saison. I wish it wasn't just a seasonal....one of maybe 3-4 beers they make that I like.

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