Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Saison recipe, What do you think?
Reply
 
LinkBack Thread Tools
Old 04-23-2011, 04:29 PM   #21
mattldm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Rancho- Redlands, CA
Posts: 173
Default

I went ahead and picked up some WLP565 saison yeast, so now I can officially call it a saison! lol

I will save the WLP530 for another day... any ideas on a tasty recipe to use the 530??

__________________
mattldm is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2011, 08:21 PM   #22
joel6615
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Cincinnati, OH
Posts: 45
Default

Here's what you need, more grain and Wyeast 3711. Done deal.

__________________
joel6615 is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2011, 08:24 PM   #23
joel6615
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Cincinnati, OH
Posts: 45
Default

Oh, and kill the sugar...if you go w/3711 you wont need the sugar. Is it warm enough (even in CA) to brew w/wlp 565? Stuck fermentations suck.

__________________
joel6615 is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2011, 01:27 AM   #24
Homebrewtastic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Antonio, Texas
Posts: 1,044
Liked 24 Times on 21 Posts
Likes Given: 1

Default

While I don't agree with need for more grain and no sugar (I prefer a more "table strength" saison... but it's all a matter of taste I suppose), I would be concerned about the wlp565 pooping out on you. That yeast is notorious for sticking at around 1.020, and then taking a couple of months to dry out. So if you can after the first 5 - 7 days of fermentation, ramp that sucker up to the mid 80s. That will help it dry out.

__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog
Homebrewtastic is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2011, 02:32 PM   #25
mattldm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Rancho- Redlands, CA
Posts: 173
Default

Quote:
Originally Posted by Homebrewtastic View Post
While I don't agree with need for more grain and no sugar (I prefer a more "table strength" saison... but it's all a matter of taste I suppose), I would be concerned about the wlp565 pooping out on you. That yeast is notorious for sticking at around 1.020, and then taking a couple of months to dry out. So if you can after the first 5 - 7 days of fermentation, ramp that sucker up to the mid 80s. That will help it dry out.
thats the plan. I have a temp controlled fermentation box with a heater and a digital controller so I can set whatever temp I need. I pitched last night at around 67° and its up to 71° and going crazy this morning. I plan on bringing the temp up a degree or two a day to around 78-80. I also have a bunch of wlp001 so I will probably add some of that in a few days if it seems to be stopping
__________________
mattldm is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 03:40 PM   #26
mattldm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Rancho- Redlands, CA
Posts: 173
Default

I was just wondering, if the 565 does stall out and I need to add more yeast to get it going, do I need to add sugar as well or will just pitching some 001 yeast finish out the beer? I have plenty of good 001 from a local brewery on hand so the additional yeast is not a problem, I was just wondering if I should add some sugar along with it?

__________________
mattldm is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 04:07 PM   #27
bh10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: In the brewery, USA
Posts: 723
Liked 12 Times on 12 Posts

Default

Id use 3711, if you stall. I really is a beast when it comes to eating all the sugars. If you can get the 001 for free though, Id go that way.

__________________
bh10 is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 04:32 PM   #28
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,014
Liked 371 Times on 302 Posts
Likes Given: 117

Default

I agree with bh10.

From the Wyeast website

Quote:
A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Origin:
Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%

__________________
beergolf is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 04:40 PM   #29
brewmaster12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Coral Springs, FL
Posts: 206
Liked 13 Times on 13 Posts

Default Agree on the 15% Sugar tops

How does mine look?
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 6.0 SRM
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb American 2-Row (1.0 SRM) Grain 54.00 %
4.00 lb Pilsner Malt (2 Row) Ger (2.0 SRM) Grain 43.00 %
0.50 lb Vienna Malt (3.0 SRM) Grain 3.00 %
0.75 oz Cascade [5.50 %] (60 min) Hops 24.3 IBU
0.25 oz Centennial [10.00 %] (60 min) Hops 5.4 IBU
0.25 Sorachi Ace [13.7 %] (20 min) Hops
0.25 Sorachi Ace [13.7 %] (5 min) Hops
0.50 Sorachi Ace [13.7 %] (1 min) Hops
1.00 lb Orange Blossom Honey (1.0 SRM) (Boil 5.0 min) Misc
1.00 lb White Grape Juice, (1.0 SRM) (3 days into Fermentation) Misc
1 Pkgs Saison (Wyeast 3711) Yeast-Ale

Total Grain Weight: 9.50 lb
----------------------------

I'm hoping the lemony hops will match up with the white grape juice really well.

http://rem4606mancave.blogspot.com/2...ture-brew.html

__________________
brewmaster12 is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 04:52 PM   #30
mattldm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Rancho- Redlands, CA
Posts: 173
Default

Quote:
Originally Posted by beergolf View Post
I agree with bh10.

From the Wyeast website
I agree, however I already have the 001 (a lot of it actually)!

However, Im not sure I will need it yet, the fermentation is still going strong.
__________________
mattldm is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison Recipe? HopHead10 Recipes/Ingredients 10 03-28-2012 08:33 PM
i'm new! please tell me how my saison recipe looks. hugepockets Recipes/Ingredients 1 03-15-2011 08:02 PM
saison recipe help jmll89 Recipes/Ingredients 5 03-04-2011 08:20 PM
Can someone take a look at this Saison recipe? tomlivings Recipes/Ingredients 3 01-23-2011 12:58 AM
Saison recipe?? Homercidal Recipes/Ingredients 16 08-20-2009 05:25 PM