Saison Petite Saison Des Vacances

Title: Petite Saison des Vacances

Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.027
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.038
Final Gravity: 1.008
ABV (standard): 4.03%
IBU (tinseth): 35.05
SRM (morey): 9.14

FERMENTABLES:
4 lb - Belgian - Pilsner (57.1%)
1 lb - Belgian - Aromatic (14.3%)
1 lb - Belgian - Biscuit (14.3%)
1 lb - American - White Wheat (14.3%)

HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 7.2, Use: Boil for 60 min, IBU: 30.47
0.5 oz - US Saaz, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 2.95
0.5 oz - Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.62

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min

YEAST:
Wyeast - French Saison 3711
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Low
Optimum Temp: 65 - 77 F
Fermentation Temp: 77 F
Pitch Rate: 0.5 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100

PRIMARY: 21 Days
BOTTLE CONDITION: 10-14 Days
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This is my summer house beer (I have one for summer, and one for winter)
I've brewed it every spring since I've started brewing, (5+ years) and this was my first recipe I ever put together myself.
I thought it was fitting as I spent the first half of my life in Belgium (Liège, Wallonia)

Yes it is very simple. Yes it is very low OG. It is also the perfect summer beer (and sessionable, before "session beers" were in ) And 5 gallons never seems to last long around here, and I always wind up making a second batch by July.

À la vôtre

My wife is not BMC drinker per se - she normally prefers lighter Belgian styles, and if that isn't available then she likes Shock Top or Fat Tire. However, she'd rather drink a Bud Light than try an IPA, any day.

I think she might like this, so perhaps I'll try it out. What do the non-craft drinkers you've had try your beer think of this recipe?

Based off the hop profile, I think this is about right.

CountryGravy said:

My wife is not BMC drinker per se - she normally prefers lighter Belgian styles, and if that isn't available then she likes Shock Top or Fat Tire. However, she'd rather drink a Bud Light than try an IPA, any day.

I think she might like this, so perhaps I'll try it out. What do the non-craft drinkers you've had try your beer think of this recipe?

Based off the hop profile, I think this is about right.

Click to expand...

Well, my in-laws are strictly BMC people, they were visiting last summer, and I think they had around 6 or so each. And I had a case of Miller Lite in the fridge for them, so I think your wife would like it most likely

I need a more session-able beer for this summer and this looks to be perfect. I should be brewing this up in the next month or so and I will report back as to how it turned out. Thanks for the recipe!

finsfan said:

I need a more session-able beer for this summer and this looks to be perfect. I should be brewing this up in the next month or so and I will report back as to how it turned out. Thanks for the recipe!

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No problem! I'm sure you'll like it as much as I do

Looks like a recipe I'll definitely try. But, I'm curious as to your boil time. I'd think 90 minutes would be preferable given that 50% of the grain bill is pilsner.

govner1 said:

Looks like a recipe I'll definitely try. But, I'm curious as to your boil time. I'd think 90 minutes would be preferable given that 50% of the grain bill is pilsner.

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That is true, I didnt notice the boil time. Here is a quote from another site when someone asked why you boil longer with pilsner and this is a great answer.

"The reason for the prolonged boil is to drive off the volatile chemical DMS (Dimethyl Sulfide). DMS give beer that cooked corn flavor and aroma. DMS is created as the wort increases above 140F from the precursor molecule SMM(S-methyl-methionine).

All base malts have some SMM, but during the kilning process post malting it is driven off. However Pilsner malt is kilned very gently at lower temps to get that low Lovibond/SRM rating. So more of the DMS precursor remains in the malt. The longer boil time ensures that most of the DMS created is boiled off as vapor. Its the reason why you aren't supposed to boil with a lid on; because the DMS condenses on the lid and falls back in the pot."

govner1 said:

Looks like a recipe I'll definitely try. But, I'm curious as to your boil time. I'd think 90 minutes would be preferable given that 50% of the grain bill is pilsner.

Click to expand...

finsfan said:

That is true, I didnt notice the boil time. Here is a quote from another site when someone asked why you boil longer with pilsner and this is a great answer.

"The reason for the prolonged boil is to drive off the volatile chemical DMS (Dimethyl Sulfide). DMS give beer that cooked corn flavor and aroma. DMS is created as the wort increases above 140F from the precursor molecule SMM(S-methyl-methionine).

All base malts have some SMM, but during the kilning process post malting it is driven off. However Pilsner malt is kilned very gently at lower temps to get that low Lovibond/SRM rating. So more of the DMS precursor remains in the malt. The longer boil time ensures that most of the DMS created is boiled off as vapor. Its the reason why you aren't supposed to boil with a lid on; because the DMS condenses on the lid and falls back in the pot."

Click to expand...

I've been brewing this for five years, I came up with it when I was a beginner and didn't know about the pilsner
dms issue.

However, I've never had an issue with dms in this recipe so I've never adjusted the boil time. Could be the yeast? Who knows.

I'm sure you could easily make this a 90 min boil just use brewing software to adjust the hop additions

Hopinista said:

I've been brewing this for five years, I came up with it when I was a beginner and didn't know about the pilsner
dms issue.

However, I've never had an issue with dms in this recipe so I've never adjusted the boil time. Could be the yeast? Who knows.

I'm sure you could easily make this a 90 min boil just use brewing software to adjust the hop additions

Click to expand...

I have never made a beer with pilsner without doing a 90 boil, so I have never been able to taste the results of not doing that. Im not saying that you are wrong for only doing 60 minutes, because you clearly have had good results with it. We all have different brewing techniques, but the main thing is that we all end up with good beer

finsfan said:

I have never made a beer with pilsner without doing a 90 boil, so I have never been able to taste the results of not doing that. Im not saying that you are wrong for only doing 60 minutes, because you clearly have had good results with it. We all have different brewing techniques, but the main thing is that we all end up with good beer

Click to expand...

Haha, this is the only time I use pilsner and don't do a 90.

Hopinista said:

Haha, this is the only time I use pilsner and don't do a 90.

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I may have to try it with this beer, since its such a smaller amount than im used to using. Plus I will save on propane

You should be fine. IF you get a dms issue, I'm not to be held responsible

Ha, so I recently brewed a Kölsch that was mostly pilsner, only boiled for 60 minutes and left the lid on. So, uhhhh...

I mean, I thought it tasted OK at bottling, but unless someone gave me a sample and a control, I'm not sure I could pick out that flaw.