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Old 06-15-2009, 11:57 PM   #1
stevea1210
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Default ginger saison - recipe critique

I was browsing extreme brewing and that was what gave me the idea for a ginger saison After researching it there, in brewing classic styles, and looking at recipes in the database,this is what I came up with.

This is my first attempt at a saison. Please take a look at the recipe and let me know any suggested changes.

Thanks

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: ginger saison
Brewer: steve
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 8.35 gal
Estimated OG: 1.062 SG
Estimated Color: 5.5 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 77.27 %
0.75 lb Munich Malt (9.0 SRM) Grain 6.82 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.82 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 24.5 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz crystalied Ginger (Boil 0.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 9.09 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 162.5 F 148.0 F


Drain Mash Tun
Batch Sparge Round 1: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 2: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 3: Sparge with 2.23 gal of 180.0 F water


Notes:
------


-------------------------------------------------------------------------------------

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Old 06-17-2009, 11:32 PM   #2
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wow this recipe must be so awesome that everyone is just staring at their monitors jaw agape, unable to type .

In other words....bump....

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Old 06-17-2009, 11:52 PM   #3
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The base recipe looks good, Steve. I've not used ginger before, but I think you are on the right track adding it at flameout so as not to volatilize all those wonderful aromatics.

Belgian styles are almost entirely about the yeast character, and you're following the proper tips regarding simplicity. Pils + Munich + Wheat is an awesome combination in this humble brewer's opinion.

Saison should finish bone dry, and your long n' low mash is definitely appropriate. Keep that strain around 80° for fermentation and it will plow through that super-fermentable wort.

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Old 06-22-2009, 03:06 AM   #4
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Thanks Jason. i appreciate the feedback. I'm now not sue if I want to use fresh ginger or crystalized. I usually have both around, so it may be a brew day decision.

With the way the weather has been, I think I'll have to wait a month for it to be warm enough to ferment this puppy.

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Old 06-22-2009, 03:18 AM   #5
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I never saw this when you first posted it, but it looks awesome!!!!!!

I just brewed my first saison today (a suposed Saison Du Pont clone), and am planning to pitch another one on the yeast cake when it is done in a month....

I was going to do my second one from the May June 08 zymurgy issue http://www.homebrewtalk.com/f37/belg...w-time-124895/,

but this looks so cool and I love ginger....

Since I month long primary I have some time to hear how yours turns out before deciding....

I just posted some of the tips I picked up over the last couple days in this thread here...http://www.homebrewtalk.com/f37/belg...w-time-124895/

I dunno if any info there would be helpful....It's a new style to me, so I've done some research the last couple days and talked to a couple people....

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Old 06-23-2009, 10:59 PM   #6
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Thanks Revvy. I got confirmation that this and two other recipes shipped today from BW. Ed helped me out on a bonehead move of mine without any trouble.

I'll post back on how the beer progresses.

My typical schedule is minimum 3, up to 5 weeks in primary then keg. Is that in line for a saison also?

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Old 06-23-2009, 11:03 PM   #7
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Quote:
Originally Posted by stevea1210 View Post

My typical schedule is minimum 3, up to 5 weeks in primary then keg. Is that in line for a saison also?
Keep that sucker minimum 80° and it should easily finish in 3-5, but rouse the yeast every 10-14 days.
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Old 06-23-2009, 11:18 PM   #8
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I'm also going to follow the tip about not adding the sugar until fermentation slows down a bit. i'm thinking dissolve it in a few cups of boiling water to avod any nasties, then cool a bit and feed the yeasties some desert.

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Old 06-24-2009, 02:00 AM   #9
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Quote:
Originally Posted by stevea1210 View Post
I'm also going to follow the tip about not adding the sugar until fermentation slows down a bit. i'm thinking dissolve it in a few cups of boiling water to avod any nasties, then cool a bit and feed the yeasties some desert.
Yeah...one of my brew buddies, who is also a chef, suggested to put the sugar in the pot, then add only enough water to dampen it, then add 1/2-3/4 cup more of water then boil...you don't want to throw off your volume/gravity, by adding too much more water to your fermenter...

I'm purposefully not turning the air on yet, and when I got home the thermostat which is right by the closet I ferment in was reading 85, and the airclok is still bubbling away....if it slows down tomorrow I plan to add the sugar....but it may still be cranking..it's supposed to get up to 90 tomorrow...I REALLY hope it is pretty done when I get home tomorrow...I want to turn the air on..but I've been holding off to make sure to get some good belgian funk out of the yeast.
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Old 07-05-2009, 04:43 PM   #10
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So i brewed this yesterday. The only changes were using 2.5 oz of crystalized ginger (instead of 2 oz). Also I ended up using WLP568 instead of Wyeast #3724 due to availability.

The slow and low mash (148 f for 75 min) went great and temps held steady (147f after 75 min). Beersmith said gravity into boiler should have been 1.040, I hit 1.039.

I had an insane hot break, with a near boilover in my 60 qt pot. Turned the gas down a bit and it mellow out long enough to subside. Had another large flare up after adding the late hops, but not as large as the hot break. Other than that, boil was uneventful.

I chopped the ginger up fairly small to give it more surface area prior to adding it at flameout. Chiling was a little problematic as I had an issue with my new submersible pump. I ended up racking it at 83F, which isn't a big deal since it is a saison. The wort had a wonderful but not overpowering smell of ginger as it racked.

I aerated for 20 minutes with my pump. Usually I can't get that much time as the foam overflows out of the BB. This batch however stayed under control and I was able to get a good 20 minute aeration.

Pitched my starter, and put the BB in the downstairs shower. That is the warmest, yet liquid safe area I have. I checked it 4 hours after pitch, and the wort was at 77F, and was already fermenting pretty strong. This morning at 16 hours post pitch, fermentation is going crazy, and I am going to install a blow off before going out today.

The only curiousity I have, I started a seperate thread on. Beersmith said og should be 1.062. I got 1.061. The thing is that I am pretty sure that beersmith og included the grav points for the sugar, which I haven't added yet. So I may be a good 9 points over in gravity. More details are in that thread, if you don't mind taking a look.

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