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Old 08-16-2009, 06:30 PM   #1
kyleobie
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Default Partial Mash Saison - how's this look?

This was modified from a recipe in Randy Mosher's Radical Brewing:

OG: 1.056
FG: 1.012
Color: 5 SRM
IBU: 30.4
Yeast: Wyeast 3711, French Saison

2 lb Pilsner
2 lb Munich 10L
1 lb Flaked Wheat
3 lb Pilsen DME (late addition)
1 lb Piloncillo

1 oz Perle (60 min)
1 oz Sterling (15 min)
1 oz Saaz (5 min)
.5 oz Bitter Orange Peel (5 min)
.5 oz Crushed Coriander (5 min)
3 g Toasted Dandelion Root (5 min)
Pinch of another secret spice (5 min)

Will mash at 149 for 1 hour. Ferment in mid-70s.

What do you think?

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Old 08-17-2009, 03:21 AM   #2
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Shameless bump.

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Old 08-17-2009, 04:28 AM   #3
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I'm getting ready to brew a Saison myself, with 3711. From everything I've read, you might consider leaving out the orange peel, coriander, etc. The spice and flavor will come naturally from the yeast. I think they put this stuff in the book recipes because they know people will wind up fermenting it with Nottingham or another "neutral" yeast. If you're actually using a Saison yeast (especially a VSS like 3711), you want to give it some room to shine.

Style-wise, you're at the absolute lower limit for color and the absolute upper limit for TG. My guess is that your attenuation will be better than you think, particularly if you live somewhere warm and brew this soon and take advantage of the high temps. If your attenuation is around 90% (seems typical for 3711 from what we're reading), your alcohol will be too high for the style, and will be in Bière de Guarde range. So if that bothers you, maybe ease up on the DME to 2 lbs. As for color, you might consider bumping the 10L to 20L, or throwing a handful of 60L in there. A Saison should have a nice orange color.

Good luck!!

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Last edited by bensyverson; 08-17-2009 at 04:38 AM.
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Old 08-17-2009, 04:14 PM   #4
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Thanks! I've been confused about the role of spices and orange peel in a Saison. I do have some funky spices I want to throw in - toasted dandelion root in particular - but I'm OK with ditching the orange peel. Just brewed a Wit, after all.

On color, will Crystal malt add to much body and 'chewiness' for this style?

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Old 08-17-2009, 08:42 PM   #5
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It would be such a small amount of crystal that I don't think it would be a big deal. But the style is supposed to be pretty dry, so I'm going to use some Demerara sugar to help with that. It's also supposed to have a rocky head, which you're getting from the wheat, and I'm adding with carapils.

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Old 08-25-2009, 05:24 PM   #6
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I figure instead of starting a new topic I'd post my partial mash Saison recipe I'd like some critique on here:

OG: 1.049
FG: 1.010
Color: 13.81 SRM
IBU: 32.8
Yeast: Wyeast 3711

3.75 lb Extra Light DME
1.5 lb Caramel Vienne
1.5 lb Caramel Munich

1lb Cane Sugar (60 min.)
1 oz Styrian Golding (60 min.)
2 oz Kent Golding (30 min.)
1 oz Spalt (5 min.)

Mash at 150 for 60 min.

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Old 08-25-2009, 07:03 PM   #7
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I've been wanting to brew one too, so let's have some more critiquing!

I had also thought about adding just a hint of orange peel/coriander, but not as much as I would for a Wit. Just enough to maybe add some complexity. Not sure how it woudl compliment the funkyness of the yeast though.

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Old 08-25-2009, 09:00 PM   #8
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Campbell, that sounds delicious. Right on target for the style! I might ease up on the hops and dark malt, but that's just down to personal taste.

Homercidal, I'd leave out the orange & coriander and just let the yeast do its thing. Try it "straight" and if it's not spicy enough for you, add something next time... I've just heard too many people complain that their saison was overpowered by small amounts of orange/coriander.

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Old 08-26-2009, 12:56 AM   #9
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Think I'm going to go with the above recipe and throw in an ounce or two of Special B just to darken the color a bit. I have some lying around. Thoughts?

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Old 08-26-2009, 03:33 AM   #10
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You mean your original recipe? You were on the absolute low end with your color (5°), so darkening it up is called for. Special B might add more of a plain brown color, whereas you want to get to "orange." I'm not sure. Does anyone with more AG experience want to advise on the best way to get more orange? My thought was a handful of caramel 60L.

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