Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Water profile important for saison?
Reply
 
LinkBack Thread Tools
Old 06-15-2012, 12:00 AM   #1
jfrank85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: edwardsburg, MI
Posts: 823
Liked 16 Times on 15 Posts
Likes Given: 13

Default Water profile important for saison?

I would really like to try my hand at brewing a saison and i have been really interested in brewing chemistry lately. Is there a specific water profile that is used to create these beers or is it mostly a yeast driven style (of course i understand there should be some minerals in the water)? Using beer smith water profile creator and R/O water.

__________________
jfrank85 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:09 AM   #2
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,829
Liked 204 Times on 175 Posts
Likes Given: 24

Default

While Saison is a Belgian style with some phenolic notes, some hop bittering and aroma are typical to the style. A modest sulfate content will help dry the beer and its finish. The ionic content should be otherwise modest.

__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:26 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,308
Liked 4782 Times on 3477 Posts
Likes Given: 956

Default

Martin, what do you consider "modest"? Especially for sulfate?

I'm finding that with a lowered sulfate content for all beer styles (including IPAs) I'm enjoying them more than ever. But maybe I went from "highish" to "modest" and that's why.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 01:55 PM   #4
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,829
Liked 204 Times on 175 Posts
Likes Given: 24

Default

I suggest that a modest sulfate level falls between 50 and 100 ppm. I like high sulfate (300 ppm) in my PAs and IPAs. I've seen many technical references and pro brewers caution against using a sulfate level above 300 to 350 ppm to avoid sulfury notes and flavors. I can't comment on that very high sulfate validity. I've heard from Colin Kaminski who has indicated that he enjoys sulfate levels of up to 900 ppm, but his customers do not.

This very high sulfate issue is one reason why emulating historic brewing water profiles such as Burton is unwise. Most references I've reviewed, show Burton water with sulfate well above 500 ppm. That might not produce a pleasant beer. Hopefully, Yooper didn't emulate that level in the past.

With respect to any malt focused style, I strongly agree that reducing sulfate to low levels (<50 ppm) is important.

__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 01:26 PM   #5
jfrank85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: edwardsburg, MI
Posts: 823
Liked 16 Times on 15 Posts
Likes Given: 13

Default

In farmhouse Ales, pg 105 Phil Markowski states, "The water of western Hainaut is hard, containing high levels of bicarbonates and sulfates." He goes on to talk about iron in the water, my water is naturally moderate in iron levels. Maybe I'll cut some of the ro with my well water.

Table 8 on pg 154

pH 7.2
Bicarbonate 350
Calcium 52
Choride 20
Mg 17
Sodium 35
Sulfates 107
Total Hardness 454

__________________
jfrank85 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
Which water profile in Bru'n Water should I pick for Bavarian Helles Liquisky Brew Science 5 05-21-2012 09:58 PM
Water profile for Walmart Equate Spring Water 2011 flabyboy Brew Science 1 12-24-2011 10:23 PM
How important is Mg in my brewing water? Bil Brew Science 4 09-07-2010 05:55 PM
Water Profile for a Saison nicoharris Brew Science 1 05-24-2010 02:13 AM
Tucson, AZ water profile results from water dept. herbler Brew Science 40 02-02-2010 05:31 PM



Newest Threads

LATEST SPONSOR DEALS