JABrew

Recipes 

I'm looking for a clone recipe or just some thoughts on how to put one together for this refreshing brew. Its kinda fruity and not as dry despite the abv as some saisons can be. My main questions are (1) which saison yeast to use for this type of flavor, (2) if/what spices i should use, (3) the label mentions using rice which I've never done before, so how to incorporate that. Any and all help is appreciated. Here is what the label/website says about it:

Colette is our homage to the beers that Belgian farm workers have enjoyed for centuries. Brewed with barley, wheat and rice and fermented at high temperatures with a special blend of four different yeast strains, Colette is fruity and slightly tart, with a dry finish that makes it that rarest of treats - a beer as refreshing as it is complex. 7.3% ABV

Adamb258

Recipes 

I would also love a clone of this

AdamWiz

Recipes 

I started a thread a few days ago looking to clone Colette as well. Didn't get many responses, so I've decided to just give it a try based on what I know and then make adjustments as needed. I posted the recipe that I am going to try in that thread - check it out, I'd love any input from others who like this beer. Hopefully I'll be brewing it within a week or so, I'll post updates in my thread.

-Adam

theonetrueruss

Recipes 

i'd like to know if the yeast in the bottle is the fermenting yeast.. I'd like to get into propagating yeast and this would be a delicious start.

AdamWiz

Recipes 

I'm hoping it is. I am going to make up a starter tonight with the dregs of 3 bottles of Collette and try it out. My thinking is that since the yeast is such a big part of a saison's taste that they would most likely want to use the same yeast in the bottles.

aggieactuary

Recipes 

Any updates on this?

I'm looking into doing a saison.

AdamWiz

Recipes 

Sorry, no updates yet - this got pushed back in the rotation due to some special requests I had to brew over the past few weeks. I stepped up the starter I made with the bottle dregs a couple times and then put it in the fridge until I'm ready to use it. I should be brewing this up within the next week or two, I'll update when I do.
In the meantime, if you're looking to brew a saison I recently made a clone of Surly brewing's "cynicalE" saison and have been absolutely loving it. I'm not sure how close it is to the origional, since Surly only distributes in the Minneapolis area, but it is a really good American saison. It's a nice golden amber color, a really refreshing crisp flavor, and it has some subtle hints of spice and fruitiness even though I didn't use any fruit or spices. Let me know if you are interested and I'll post the recipe for you.

-Adam

dwarven_stout

Recipes 

I'd like to see that recipe. I had the CynicAle at the ACBF in Boston and like it fairly well.

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aggieactuary

Recipes 

Yeah, I'd like to see the recipe, too.

AdamWiz

Recipes 

Here's the recipe:
"Surly Cynic" ( 5 gallons, 6 gallon boil )

- 8 lbs., 12 oz. Belgian pilsner malt (I used Franco-Belges)
- 10 oz. Simpsons golden naked oats
- 10 oz. Acidulated malt
- 10 oz. Belgian aromatic

- 1/4oz. Styrian Goldings pellet hops(3.4% AA)(first wort-add while draining mash to kettle)
- 1/4oz. Columbus pellet hops(13.9% AA)(60 min.)
- 1-3/4oz. Styrian Goldings pellet hops(3.4% AA)(5 min.)

- WLP550 Belgian Ale yeast (or you can use Wyeast 3522 Belgian Ardennes)

single infusion mash, 148 degrees for 60 min., mashout to 168 degrees for 10 min. Primary fermentation for 7 days at 70 degrees, transfer to secondary and let temp. rise to 75-78 degrees for 10-14 days. Carbonate well, about 3-3.5 volumes(I used about 5.25 oz. corn sugar)

This stuff is tasty and has been going quick, I definately will brew it again. I also have a partial mash version if you don't do all grain. Let me know if you want that version.