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Old 06-16-2014, 09:51 PM   #1
Queequeg
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Default My first Saison

For my next brew, I'm going to try a Saison. The aim is to make something quite fresh, dry with a slight sourness and a good amount of complexity. The funk needs to be present but not overwhelming, to me a saison is not a saison unless it funky.

I understand the normal advice is not to spice your first one but I'm going to ignore that.

Here is what I have so far

Recipe: Saison
Brewer: Queequeg
Style: Saison
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 32.87 l
Post Boil Volume: 27.87 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.49 l
Estimated OG: 1.056 SG
Estimated Color: 11.7 EBC
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 62.50 %
Est Mash Efficiency: 73.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.78 kg(10.5Lbs) Pilsner (2 Row) Bel (3.9 EBC) Grain 1 72.0 %
0.77 kg(1.7Lbs) Vienna Malt (6.9 EBC) Grain 2 11.5 %
0.32 kg(0.7Lbs) Oats, Flaked (2.0 EBC) Grain 3 4.8 %
0.32 kg Wheat, Flaked (3.2 EBC) Grain 4 4.8 %
0.19 kg(0.4Lbs) Acid Malt (5.9 EBC) Grain 5 2.9 %
0.02 kg(0.7oz) Chocolate Malt (Thomas Fawcett) (1000.8 Grain 6 0.3 %
0.25 kg(0.55Lbs) Dextrose (Briess) (2.0 EBC) Sugar 7 3.8 %
17.00 g(0.6oz) Magnum [14.20 %] - Boil 60.0 min Hop 8 21.5 IBUs
14.00 g(0.5oz) Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 9 5.4 IBUs
10.00g(0.34oz) Citrus Zest - Boil 5 mins
10.00g Crushed Juniper berries 5 mins
14.00 g Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 10 0.6 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 11 -
14.00 g Nelson Sauvin [12.00 %] - Dry Hop 5 Days Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Light Body @ 64.4C (147.9F), Batch Sparge

Ferment at 21C(69.8F) ramping to 31C(87.8)

Est FG 1.007, BU/SG 0.49 avb 6.5

So the idea is thus, the Nelson Sauvin provide a wine/gooseberry flavour that compliments the Tang of a Saison and the astringency of the juniper. Lemon should compliment both but I could drop it just for the Juniper.

Chocolate malt is just to boost the colour into the preferred range, the oats and wheat should add mouthfeel whilst the sugar stops it being to cloying.

Thoughts, suggestions?

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Old 06-17-2014, 12:42 PM   #2
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Default

If you're wanting some funk and sour have you considered the WLP670 yeast? It's a farmhouse ale blend with Brett.

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Old 06-17-2014, 01:16 PM   #3
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I would eliminate the chocolate because there seems to be little need for it. You can get a little of the color you're looking for with caramel/crystal 40L. Even if you do not, that recipe looks great. I brewed the Hi Nelson! recipe here and it is fairly similar.

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Old 06-17-2014, 03:54 PM   #4
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Just looked that recipe up, amazingly similar, even down to the oats. I swear I never looked up that recipe prior this.

I think juniper is a better choice than hibiscus though. I could do orange instead of lemon in fact, being that gin and orange is a tried and tested combo.

As for the chocolate I was going to add it right at the end of the mash, before mashout/volauf. This way I get negligible flavour and a touch of colour. I could use crystal but I would have to use more of it, hence adding more flavour.

Thanks for the yeast suggestion, I'll take a look at white labs description.

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Old 06-17-2014, 04:13 PM   #5
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An oz of lemon zest sounds like a lot to me. I'd cut that in 1/2 or even more. You can always add more post fermentation if needed. Know that Saison yeast not only give off their own spice flavor, but accentuate spice flavors that you yourself add. I've learned to use less spice, zest, etc to Saisons. It's very easy to overdo it.

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Old 06-17-2014, 04:29 PM   #6
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Oh I wasn't saying it was a direct take off. Just saying I brewed something similar to it and I think it is turning out good. It's only been a few days though.

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Old 06-17-2014, 04:37 PM   #7
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Thanks I dial back the spice. I drop the citrus zest and juniper down to 10g(0.34oz).

Its O.K hello, I didn't think you was accusing me of plagiarism.

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