All Grain Yeast:
Wyeast 3711 Yeast Starter:
Always Batch Size (Gallons):
5.5 Gallon Original Gravity:
1.062 Final Gravity:
36.3 IBU Boiling Time (Minutes):
60 Min Color:
7.5 SRM Primary Fermentation (# of Days & Temp):
14 Days at 68 Degrees Additional Fermentation:
14 days at room temp Tasting Notes:
Citrus and fruit phenols up front balance nicely with earthy hops, great mouthfeel
Cottage House Saison
BJCP Style and Style Guidelines:
16-C Belgian & French Ale, Saison
Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond
Batch Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.062
Anticipated SRM: 7.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
8.50 lbs. Pilsner Malt(2-row)
1.50 lbs. White Wheat
0.50 lbs. CaraMunich Malt
0.50 lbs. Flaked Oats
1.00 lbs. Orange Blossom Honey (added with 5 minutes left in the boil)
0.50 oz. Sorachi Ace, 10.50%aa @FWH.
0.50 oz. Fuggle, 4.75%aa @FWH.
0.50 oz. Fuggle, 4.75%aa @30 min.
1.00 oz. Fuggle, 4.75%aa @15 min.
1.5 tsp Black pepper, Fresh ground @5 min.
WYeast 3711 PC French Saison
Mash Type: Single Step
Grain Lbs: 11.00
Water Qts: 14.30
Water Gal: 3.58
Qts Water Per Lbs Grain: 1.30:1
Saccharification Rest Temp:148 degrees, 60 minutes (3.58 gal.)
Mash-out Rest Temp: 212 degrees, 10 minutes (1.25 gal.)
Sparge Temp: 170 degrees, 10 minutes (3.50 gal est.)
Mash at 148 degrees for 60 minutes, then add your mash-out water and give it another 10 minutes, vorlauf and collect in boil kettle, you already have your FWH additions in the kettle right?
After draining (and tipping, I am a mash tun tipper) add your sparge water and give it a good stir and let it rest for 10 minutes, vorlauf and drain to the kettle. I personally split my sparge water into two separate sparges, it gives me better efficiency so I do it on every batch, however a single sparge should work fine.
The boil is pretty straight forward, with nothing out of the ordinary, just add the pound of honey and black pepper at 5 minutes left in the boil.
Chill to 65 degrees, aerate well on the way to the fermenter and pitch the yeast starter, ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet.
Rack to keg or bottle and carbonate to 2.75 to 3.25 volumes.
The color is beautiful, slightly hazy from the wheat, Rocky head that just doesn't quit, in short it looks like a Saison! I really like the haze for this style as it seems more rustic to me which is why there is no finings in the boil.
This recipe was specifically made to do two things:
1) A simple recipe without much spices or zests to let the yeast driven flavors be the star.
2) To clear out my brew closet of some misc hops, and the last bits in some specialty grain buckets.
It was a fantastic success on both fronts.
7th generation brewer Jef Versele of Brouwerij Van Steenberge
in Ertvelde, Belgium happened to stop in our monthly club meeting on his way to a beer pairing dinner to talk a bit about brewing techniques and the similarities between homebrewing and commercial brewing.
He asked for a sample of some good homebrew. (I am thinking great, I have my Saison here, and here is a guy who REALLLY knows his way around a Belgian beer, I'm doomed... but I could use the criticism)
I offered him a sample of my Cottage House Saison, after spending a few minutes sniffing, swirling and tasting he stated that I had produced a fantastic Saison, not doctored up with too many spices, but that the yeast shines through, exquisite mouthfeel, an example of what a Saison should be. He sampled several other beers giving some praise, and others pointers on how to improve the off flavors he was picking up.
On his way out he said he had to have another sample of mine and told me that were it his recipe that it would be in the brewery's lineup most definitely.
That is what I call a heck of a compliment.
My head almost didn't fit through the door that night.