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Old 05-24-2012, 11:29 PM   #1
erockomania
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Default Saison recipe

HI all, I'm going to brew a 10 gallon, all grain batch of Saison this weekend. I want to make a fairly simple recipe and would like your thoughts on this...

BHE: assuming 70% for OG of 1.055
15 lb - Pilsner malt
5 lb - Munich
1 lb - Carapils
8oz - Corn Sugar

90 min boil:
3 oz Saaz at FWH
2 oz Cascade at 20
1 oz Saaz at 5 min

1600ml starter of WL Saison II Yeast - ferment at 75ish (room temp at my house)

Thoughts?

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Old 05-25-2012, 12:10 AM   #2
lowtones84
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Looks good to me! Probably don't need the carapils but shouldn't be too much in a 10 gallon batch I wouldn't think. Could up the sugar a bit if you wanted to.

Using that yeast though, I would see if you can bump it up to 80+ (mine got around 90 for a bit...) somehow for a few days after the first day or two. I've made two batches with that yeast and I'm not sure if that's the only factor, there are a lot more of those tasty saison esters and phenolics in the batch where I got the temp up there more.. I'm sure you'll make good beer without driving it that high, but it really shines when fermented 80+ I think.

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Old 05-25-2012, 01:03 AM   #3
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Looks good to me. I might consider dialing back the carapils and dialing up the sugar slightly. My saisons usually finish a point or two higher than beersmith says it should so that's how I compensate, especially if you don't have the capability to ramp up the temp. Saison yeasts are a little picky. Saison II isn't quite so much.

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Old 05-25-2012, 02:25 AM   #4
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Ok thanks guys. Maybe I'll drop the carapils and add more sugar.

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Old 05-25-2012, 02:53 AM   #5
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I usually use 16 oz of Belgian amber candi syrup though it may help up the color which some Saison snobs frown upon. I have also used the Saison II yeast with good results. First day fermented at 66 F then I put it in my furnace room and it fermented for 2 weeks at 79 F. Took some time to mellow out, but oh my.

I always add a few oz of wheat (at least) to help head retention, and you could add 1/2 of orange peel and coriander near flame out (very optional).

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Old 05-25-2012, 01:27 PM   #6
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I added the carapils for head retention.

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Old 05-25-2012, 01:36 PM   #7
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+1 for getting the fermentation temps into the 80s if possible. Saison yeasts do great work at 80+. There's a small brewery in SW Minnesota that pitches the yeast for their saison in the 90s just to get it started.

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Old 05-25-2012, 01:55 PM   #8
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I just started drinking my homebrewed saison that had 1lb of candy suger in a 5 gallon batch and I'm already planning on adding more sugar to the next batch.

Your recipe looks good. Good Luck!

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Old 05-25-2012, 02:29 PM   #9
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Instead of carapils you could add wheat. It will help get that haze saisons usually have as well as give you head retention.

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Old 05-25-2012, 08:43 PM   #10
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Quote:
Originally Posted by ReverseApacheMaster View Post
Instead of carapils you could add wheat. It will help get that haze saisons usually have as well as give you head retention.
Yeah, or rye, or flaked barley...but I don't think there's anything wrong with carapils. Hey, it's saison and it's your recipe. You can always give it another shot!
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