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Old 08-19-2009, 02:59 PM   #1
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Default Saison recipe??

I'm looking to brew up a quick Saison so I can use the yeast cake for the 10-10-10 BGSA. Anyone have a favorite recipe? I'm not looking for something too out there, just a good solid 5G AG recipe.

I plan on using some Breiss Pilsner malt and some White Labs Belgian Yeast (not sure of the strain off the top of my head).

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Old 08-19-2009, 03:04 PM   #2
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My Saison DuPont clone came out fantastic.

Quote:
Saison Dupont Clone
Brew Type: All Grain Date: 6/19/2009
Style: Saison Brewer: Michael
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (5 Gal)
Actual Efficiency: 2.24 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
8 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 78.26 %
14.7 oz Wheat Malt, Bel (2.0 SRM) Grain 8.70 %
7.3 oz Vienna Malt (3.5 SRM) Grain 4.35 %
1.26 oz Styrian Goldings [5.40 %] (60 min) Hops 22.9 IBU
0.15 oz Goldings, East Kent [5.00 %] (15 min) Hops 1.3 IBU
0.18 oz Goldings, East Kent [5.00 %] (4 min) Hops 0.5 IBU
0.83 oz Orange Peel, Bitter (Boil 5.0 min) Misc

1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale huge starter.

Beer Profile Estimated Original Gravity: 1.061 SG (1.048-1.065 SG)
Estimated Final Gravity: 1.018 SG (1.002-1.012 SG)
Estimated Color: 4.0 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 24.7 IBU (20.0-35.0 IBU) Alpha Acid Units: 7.6 AAU
Estimated Alcohol by Volume: 5.67 % (5.00-7.00 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 43 cal/pint


Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 7.00 lb
Mash Grain Weight: 9.63 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.81 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 12.03 qt of water at 164.8 F 153.0 F 45 min

Add 1 pound of homemade invert sugar to primary after Krauzen falls down
I added yeast hulls, and managed to drive it down to an fg of 1.009 iirc
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Old 08-19-2009, 03:32 PM   #3
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Typically you want to mash at mostly lower temperatures to maximize the amount of fermentable sugars and improve attenuation.

According to Farmhouse Ales the typical mash schedule is a protein rest at around 113F for 30 minutes, then a step at 131F for 15 minutes, then a saccharification rest at 144F for 30 minutes, and a 15 minute dextrine rest at 154F before mashing out.

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Old 08-19-2009, 03:43 PM   #4
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Are you using the Saison yeast for the 101010? A saison is not a saison without a saison yeast.

The 101010 is a golden strong, which has a much different yeast.

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Old 08-19-2009, 03:45 PM   #5
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Quote:
A saison is not a saison with a saison yeast.
This hurts my brain.
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Old 08-19-2009, 03:47 PM   #6
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Quote:
Originally Posted by weirdboy View Post
This hurts my brain.

Haha, typo. Sorry 'bout that.
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Old 08-19-2009, 03:56 PM   #7
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Quote:
Originally Posted by PseudoChef View Post
Are you using the Saison yeast for the 101010? A saison is not a saison without a saison yeast.

The 101010 is a golden strong, which has a much different yeast.
I was under the impression that they both used a similar yeast. I will check and see what I have at home at lunch.
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Old 08-19-2009, 03:59 PM   #8
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Quote:
Originally Posted by Homercidal View Post
I was under the impression that they both used a similar yeast. I will check and see what I have at home at lunch.
Only in that they are beers of Belgian origin using a Belgian yeast strain employing similar grists - but that is where the similarities stop. Saison yeast strains are entirely different animals from other Belgian strains.
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Old 08-19-2009, 04:37 PM   #9
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What I got was a WLP400, which I think I was planning on using for a Witbier. After reading the White Labs site, I think I'll be getting a different yeast for the Saison, and the BGSA both.

But I have to use that yeast cause the expiration is coming up fast. I will probably brew up a 1/2 batch of Wit just to get back in practice. Maybe start the starter tonight and brew it this weekend.

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Old 08-19-2009, 04:41 PM   #10
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Quote:
Originally Posted by Revvy View Post
My Saison DuPont clone came out fantastic.



I added yeast hulls, and managed to drive it down to an fg of 1.009 iirc
LOL! I just read the details of your recipe, and I think I can say with confidence that there is no way I could measure my hops that accurately!
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