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Old 09-01-2012, 10:47 PM   #1
BostonHomeBruin
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Default Thoughts on this Saison?

I'm planning on brewing my first saison. I ordered these ingredients and I'm looking to make a nice light, spicy one. This will be an extract recipe. I used some of the current recipes for inspiration.

6 lbs golden light dry malt extract
1 lb pilsen dry malt extract
1 lb light candi sugar
1 lb 20L crystal malt steeped
1 oz Strisselspalt pellet hops
1 oz Hallertau pellet hops
1 oz Saaz pellet hops

EDIT: I forgot to mention that I will be using Wyeast 3711, French Saison yeast.

90 minute boil
0.5 oz Hallertau 60 min
0.5 oz Strisselspalt at 60 min
1 oz Saaz at 15 min
0.5 oz Hallertau 10 min
0.5 oz Strisselspalt after boil

How does this look?

UPDATE: Since it's pumpkin ale season, I was thinking of being a mad scientist and making this a pumpkin saison. I went out and bought 6 15 oz cans of Libby's 100% pumpkin. I also have nutmeg and cinnamon (ground and sticks).

I know that 3711 is a very spicy yeast, so would you recommend leaving the spices out? Also, would the pumpkin be best added during the boil, after the boil, or to the secondary?



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Old 09-01-2012, 10:57 PM   #2
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Hoppy but it could use some grains for diversity. Add some flaked wheat, oats, etc.



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Old 09-02-2012, 02:32 AM   #3
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Quote:
Originally Posted by ReverseApacheMaster View Post
Hoppy but it could use some grains for diversity. Add some flaked wheat, oats, etc.
Quote:
Originally Posted by BostonHomeBruin View Post
This will be an extract recipe
I don't think you want to mess with oats, etc. too much in a simple extract recipe. You'd need to do a partial mash, no? Maybe substitute for some wheat DME at most.

For a simple extract saison, I'd stick with the DME you've got and take out the crystal. You didn't say what yeast you're planning on using but with a saison you're going to get most of your character from the yeast, so I'd keep it simple. If you're not set on your yeast yet, I'd suggest Wyeast 3711, it's real hard to mess up. I've made several simple extract only, no steeping grains batches with this yeast, no temp control, just pitch and forget it, and they've come out amazing, some my favorite beers I've brewed.

Edit: Also, with extract, a 90 minute boil probably isn't necessary. I only did a 60min boil with my all pilsen DME saison and didn't run across any DMS problems. I'm not an expert but I believe most of the DMS should already be boiled off by the extract maker, although if anyone has any conflicting opinions I'd be interested to hear!
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Old 09-02-2012, 02:36 AM   #4
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what strain of yeast are you going to use? when it comes to a saison it makes quite a difference.

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Old 09-02-2012, 02:44 AM   #5
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No yeast mentioned. Use a Belgian or farmhouse yeast and ferment around 75F. For spicy, use something like WLP550.

Drop the crystal. It is not necessary for a Belgian. Keep it simple; plain extract +yeast. The yeast takes the stage.

Candi sugar is wasting your money, just use table sugar.

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Old 09-02-2012, 02:52 PM   #6
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Sorry, forgot to add the yeast (let's hope I don't forget that part on brewday). Yes, I will be using Myeast 3711 because I've read such great things about it on this board. Thanks!

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Old 09-02-2012, 02:54 PM   #7
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Personally, I'd punt on the sugar addition. 3711 is highly attenuative as it is, and I don't think you'll need to make the beer drier.

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Old 09-02-2012, 03:35 PM   #8
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Best thing I can say is go out and buy a saison before..... My first all grain brew ever was a belgain saison an believe you me I should have done a taste test before because it's simply grosse to my palette... I even thought that I had missed the batch, my brew buddy told me to go out and buy a saison, and so I did... Had a glass of each and guess what... Right on target I am going to beer gun it from my keg stright to ez cap bottles because I don't like the farmhouse funk that this beer has... By the way I uses 3711 also and it works like mad

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Old 09-02-2012, 03:55 PM   #9
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Personally, I'd punt on the sugar addition. 3711 is highly attenuative as it is, and I don't think you'll need to make the beer drier.
Agreed! With 3711 you'll probably finish around 1.004 or lower without the sugar.
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Old 09-02-2012, 04:06 PM   #10
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I have a 3711 saison that just finished fermenting. I thought the yeast character was mild for a saison and not really funky / farmhousey at all. It should be a decent beer though.



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