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Old 04-09-2012, 08:36 PM   #1
Kmcogar
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Default Saison recipe opinion

Saison

Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 11.5 pounds
Efficiency 75%
Original gravity 1.065
Final gravity 1.018
Alcohol (by volume) 6.1%
Bitterness (IBU) 35
Color (SRM) 8.2°L
Grains/Extracts/Sugars
11.5 pounds

Pale Ale 38ppg, 3°L 9 pounds
78.3%

Aromatic 36ppg, 1.5°L 1.5 pounds
13.0%
Wheat 38ppg, 2°L 0.5 pounds
4.3%
Crystal 60L 34ppg, 60°L 0.5 pounds
4.3%

Hops
2.15 ounces
MotuekA hops
7.2%, Pellet 1.5 ounces
Apollo hops
18%, Pellet 0.65 ounces

Mash
60 minutes, 8.1 gallons
Strike
Target 152°F 4.3 gallons
163°F
60 minutes (+0)
Sparge
Target 170°F 3.8 gallons
180°F

Boil
60 minutes, 6.1 gallons

Apollo hops
18%, Pellet 0.25 ounces
60 minutes (+0)

Moteka hops
7.2%, Pellet 1 ounce
20 minutes (+40)

Apollo hops
18%, Pellet 0.15 ounces
20 minutes (+40)

MotuekA hops
7.2%, Pellet 0.5 ounces
5 minutes (+55)

Apollo hops
18%, Pellet 0.25 ounces
1 minutes (+59)


My real question is....what do you think of the hop times? I have these hops to work with so please don't recommend different hops....... Well my buddy has them. I've never used either of them. But I read saison are pretty forgiving.

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Old 04-09-2012, 08:42 PM   #2
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Where's the yeast? Saisons are all about the yeast. The recipe is just a canvas on which the yeast can work.

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Old 04-09-2012, 08:44 PM   #3
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French saison 3711. My apologies

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Old 04-10-2012, 01:50 AM   #4
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Im considering motueka in a saison. Warrior or simcoe for bittering. I think it sounds Gooood. I've had good results with motueka at 10 and 20'

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Old 04-10-2012, 01:55 AM   #5
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That is not nearly dry enough for a saison. They should finish up around 1.007 or so. Maybe try and replace some of the base malt with table sugar. Also remember the saison yeast likes it hot. I think Jamil ferments his up in the 80s.

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Old 04-10-2012, 02:26 AM   #6
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3711 will get it dry. It will do so at room temps, but in the 80s won't hurt. High temps are mainly for the Dupont strain. In the interest of dryness, I would leave out the caramel malt. You can use biscuit or sub out some base malt for munich if you want more color.

Nobody addressed the hops, which were supposed to be the main question. I think the flavors will go with the yeast very nicely, and the times look fine.

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Old 04-10-2012, 02:30 AM   #7
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3711 = 60*. You can ramp up later for attenuation, but it doesn't like it hot. I wouldn't ferment it over 70*. It really depends on your desired beer profile, whether to leave the crystal in or take it out. 3711 will get it pretty dry on its own. If you don't want it dry, leave it in.

May not be "to style" but I'm pretty sure the farmers who invented the style would laugh at you if you tried to tell them what goes in and what doesn't.

I'm brewing a saison on Wednesday with 3711 and Nelson Sauvin, so I obviously think the NZ hops are a good choice.

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Old 04-10-2012, 03:14 AM   #8
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Your IBUs are higher than I like in a saison... Especially if it's bone dry. Also you really need to be using pilsner malt, preferably a European pilsner.

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Old 04-10-2012, 04:21 AM   #9
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That's a lot of aromatic malt. Have you ever used it in that quantity before?

I highly suggest adding an additional strain, 3711 won't add much character against that robust of a malt bill.

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Old 04-10-2012, 02:59 PM   #10
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I was thinking about dropping the aromatic malt to 1lb. I'm kinda working with ingredients I already have. I heard saison was pretty forgiving so I though I would give it a try. I agree with it being a little too hoppy. I might try to hop it down a bit. I might also add some sugar. Thanks for the suggestions folks!

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