Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > American Saison idea
Reply
 
LinkBack Thread Tools
Old 08-13-2011, 08:07 PM   #1
Prionburger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 181
Liked 1 Times on 1 Posts

Default American Saison idea

Throwing this idea out there.

Saison with American ingredients. Huge head, dank hops, American malts, and funk. Aged for 6 months to a year with some oak. I bet someone has thought of this before.

For a 6 gallon batch:

OG 1.060 IBU ~37

10 Lbs American pilsner
2 lbs Vienna
1 lb flaked wheat

Bittering hops:

~1.5oz Northern Brewer 60 min

Later additions:

~0.5oz Cluster 30 min

~1.5oz Cluster 1 min (or maybe dry hop before bottling)

Yeast: Small active starter of Jolly Pumpkin dregs, and a starter of 3711 French Saison, added at the same time. Maybe 3724 for more residual sugar/more funk.

American oak cubes would be added in secondary.

Conditioning in champagne bottles to ~4 volumes.

Disaster?

__________________
Prionburger is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 04:50 PM   #2
TheBaconator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Georgia
Posts: 106
Liked 2 Times on 2 Posts

Default

Looks pretty awesome to me, although I'm not sure what funk you're going to get from the Belgian Saison yeast. From my experience this one ferments pretty clean and dry. Maybe a little bit of spice character. Anywho, if its funk you're after you may want some lacto or brett in there at some point. Let me know how it turns out!

__________________

Primary: Pecan Sandy Porter
Secondary:
Barrel: a ton of brett
Tap 1: Belgian Saison
Tap 2: American Porter

Next in line: Belgian Blonde

TheBaconator is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 06:39 PM   #3
Guess42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts

Default

He would get the funk from the JP dregs. Looks tasty, but why the vienna?

__________________
Guess42 is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 06:48 PM   #4
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,655
Liked 180 Times on 146 Posts
Likes Given: 109

Default

i'd drink it!

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Rye Stout - Malt Liquor - Two Hearted/Dead Ringer
Kegged Robust Porter - Hop Bursted Saison
Coming up
Electric 120v Brutus 20
Rivenin is online now
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 04:27 AM   #5
zendog
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: arvada, colorado
Posts: 82
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Prionburger
Throwing this idea out there.

Saison with American ingredients. Huge head, dank hops, American malts, and funk. Aged for 6 months to a year with some oak. I bet someone has thought of this before.

For a 6 gallon batch:

OG 1.060 IBU ~37

10 Lbs American pilsner
2 lbs Vienna
1 lb flaked wheat

Bittering hops:

~1.5oz Northern Brewer 60 min

Later additions:

~0.5oz Cluster 30 min

~1.5oz Cluster 1 min (or maybe dry hop before bottling)

Yeast: Small active starter of Jolly Pumpkin dregs, and a starter of 3711 French Saison, added at the same time. Maybe 3724 for more residual sugar/more funk.

American oak cubes would be added in secondary.

Conditioning in champagne bottles to ~4 volumes.

Disaster?
Brewed one with straight American 2 row, mt. Hood and Columbus. Dh with Columbus. Used Dupont strain from WL. Didn't last long at the party. Went over well with the ladies, too!
__________________
zendog is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 05:07 AM   #6
Brek81
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Indianola,IA, Iowa
Posts: 184
Liked 3 Times on 3 Posts
Likes Given: 4

Default

needs corn :P

__________________
Brek81 is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 05:38 AM   #7
Prionburger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 181
Liked 1 Times on 1 Posts

Default

Yeah, Jolly Pumpkin dregs for some mixed fermentation. If I can snag some WLP670 left-overs, I may use that instead of 565/3724.

The vienna is to boost the maltiness a bit. I like what it does in EdWort's pale ale. Never used it in a Saison. I did a SMASH saison before and wanted a bit more maltiness.

That's awesome zendog! When it goes well with the ladies you know it's a winner. Hopefully mine will have too much sour horse-vomit-blanket for anyone but the nerdliest of beer nerds.

Yeah, corn... You're right, but I'm afraid of corn! But you're right... Corn.

__________________
Prionburger is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2011, 05:50 AM   #8
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

37 IBUs will inhibit a lot of the the funk from the Jolly Pumpkin dregs. Pedio and Lacto need under roughly 10 IBUs to work. The antibacterial action of hops works particularly well inhibiting these. I'd suggest splitting the batch, 3711 in one half, and funk the other. Hop the 3711 high enough to get 37 IBUs after blending, don't hop the other half and funk it. After both are complete fermenting/souring, blend to taste, and package. You may even try splitting it 75/25, 3711/dregs, to prevent it from being too sour.

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2011, 06:54 AM   #9
Prionburger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 181
Liked 1 Times on 1 Posts

Default

For sure those acids are going to inhibit microbes, but check it out: Madrugada Obscura is hopped at about 36 IBU. That thing gets some pretty awesome sourness as it gets close to a year old. I bet those bugs will do whatever they do in a 37 beer. It'll make a difference in the kind of funking though, for sure. No idea how it works with 3724 or 3711 either. 3724 may attenuate less that WLP550, so I may get even more bug food than the corresponding Jolly Pumpkin beer!

That's a good idea about blending a funked batch with a less funked one. Maybe on infected only with brett, and one soured?

__________________
Prionburger is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2011, 11:23 AM   #10
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,913
Liked 122 Times on 101 Posts
Likes Given: 12

Default

My thought is to just do it all in one fermentor. You'll get sourness even at 37ibus. Jolly Pumpkin has bacteria with house character that are stronger more resilient strains than what WYeast and White Labs sell. Just throw it all in there. The funk and sourness may not be very pronounced if you use 3711 because that will consume damn near every sugar present. I did a saison with a similar malt bill beginning of summer with 3711 and it went down to 1.005. So I'd just do a dupont strain and JP or something.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole 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
Sour Saison chode720 Lambic & Wild Brewing 26 10-08-2013 12:18 PM
My Brett Saison jgardner6 Lambic & Wild Brewing 37 09-05-2011 06:51 AM
When to bottle a funky saison? Prionburger Lambic & Wild Brewing 10 05-07-2011 11:31 AM
Saison de Provision Saccharomyces Lambic & Wild Brewing 37 01-22-2011 05:33 PM
Sour Saison? jgardner6 Lambic & Wild Brewing 3 07-17-2010 08:16 PM