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Old 10-31-2011, 03:51 PM   #1
chass3
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Default saison partial mash, looking for mash temps input

hi guys,

I'm making a partial mash saison de noel, based on Northern Brewer's limited edition saison de noel extract kit. I decided to change it up a little and add some wheat because I like a nice fluffy head on my beer and because it's my beer and I feel like it.

here's the ingredients list:

mash:
8oz aromatic malt
4oz carafa III
4oz caramel wheat malt
5lbs 2-row belgian pilsner

boil:
1lb dark candi sugar (60 mins)
3lbs pale liquid extract (60 mins)
1oz magnum hops (60 mins)
1lb wheat dry extract (15 mins)
1oz willamette (flameout)

Wyeast 3726 farmhouse ale

I'm going to be doing a temperature mash in a grain bag in my boil kettle because that's all I've got. What temperature should I be mashing at? Is there any reason for me to do a protein rest and a mash out? I've seen people discuss mashing saisons in the 146-148 range for a thinner body: is this the right thing? it seems a little low.

any tips would be really appreciated.

thanks a lot!

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Old 10-31-2011, 05:13 PM   #2
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Mash 146-148 for 60-90 minutes, boil for 60-90 minutes is ideal. To be a proper saison, you have to have a light body that will ferment out very dry, which is where the lower mash temp comes in. Good luck!

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Old 10-31-2011, 05:43 PM   #3
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I would tell you the exact same thing Topher just said.
Boil for 90 is because pilsner is notorious for DMS production up to about the 70-something minute mark, I believe?

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Old 11-08-2011, 02:16 AM   #4
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so this is what I'm looking at now:

mash at 148 (mini-BIAB style) for 75 minutes, mash out at 168 for 10 minutes:
5 lbs 2-row Belgian Pilsner
8 oz Aromatic Malt
4 oz Carafa III
4 oz Caramel Wheat Malt

add to boil (90 mins)
1 lbs Wheat Dry Extract
3 lbs Pale Liquid Extract
1 lbs Candi Sugar, Dark

hop schedule:
1/3 oz Magnum, Boil 90 min
1/3 oz Magnum, Boil 60 min
1/3 oz Magnum, Boil 30 min
1 oz Willamette, flameout

pitch yeast 3726 farmhouse ale, ferment as hot as I can get it.

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