Taygel said:I'm making a saison, I'm really wanting to make a basic, more historic style. Whats the one most important ingredients that makes a saison? Spices, Fruity, Grains?
Anything but yeast. Can't wait for the answers.
I only meant that I knew the yeast is a important factor...I'm thinking, keep it simple....but that other side of me is wanting to think outside the box!
Here is the recipe:
Simple Saison all grain
8 lbs of Belgian Pilsner Malt
1/2 lb of Carawheat malt
Willamette Hops...still not sure as to when and how much
White Labs Belgian Saison Blend....already going crazy with a starter!
Possible additions: Different malts, Seville Oranges, Acid malt, Grains of paridise, I'm thinking no spices. But maybe nothing added at all. Advice?
I like to keep it simple, no spices. Pilsner and a little Wheat. I would not use any american hops. I like Styrian and Hallertau.
For me the fermentation temperature is the most important. I use the Dupont strain, pitch at 75, raising the temp about 1 degree F each day, until I hit 86. I hold it at 86 as long as it takes to get down to 1.002-3. I've found that rousing the yeast really helps drop the last few points.
ChillWill said:I've made a saison recently (currently on wk2 of bottle conditioning).
Went for:
48% Maris Otter
48% Pilsner
1% Wheat Malt
1% Crystal 50l
Hops were classic Belgian......... Citra and Amarillo
Wasn't sure if I'd manage the right temperature etc for the Saison yeast so opted for WLP550 (achouffe). Took it from 1.058 to 1.010 (83% attenuation iirc) mashed at 148F.
Went a bit higher on the IBU at 35, and used FWH and mostly citra for bittering and then toward the end I started using more amarillo and cut well back on the citra. Dry hopped a little citra as well.
Tried whilst bottling and it was dry and had a really good farmhouse funkiness to it despite the hop choice. We went with the citra and slightly matlier grain bill to get something in the same vein as the Brooklyn Sorachi Ace. As far as spicing goes... I wouldn't bother with this style. Maybe if you're desperate to spice, try light amounts coriander, orange peel and maybe ever pepper (depending on compatibility of your yeast aroma/flavour).
What do you mean by "anything but yeast"? Saison yeast is an extremely yeast-centric style, so don't skimp on that.
Otherwise, it depends on the direction you are going. I don't like adding spices or fruit to saisons, and I think history backs me up on this one. Most of the classic malt bills would be straight continental pilsner, perhaps with a bit of wheat. Don't be afraid of the table sugar if you can't get it dry enough. Mash as low as your system can handle.
JLW said:I think I'll try 147 @ 90 min. What about sparge temp? I usually do one batch sparge around 170 for 10. Sometimes I'll do two for higher gravity beers. For a saison would you also go lower temp for the sparge?
beerspitnight said:We are thinking about adding a final brew to our schedule prior to leaving Beijing for the summer, and a saison would be ideal I think as it is hot as hell here and it wouldn't be a problem keeping the fermentation temp relatively high. Question is - we would rack to the fermenter on June 11th and it would sit there until the 6th of August or so - is that too long to keep in the primary? Once we get back from summer break, we would throw it into kegs. Comments?
I think I'll try 147 @ 90 min. What about sparge temp? I usually do one batch sparge around 170 for 10. Sometimes I'll do two for higher gravity beers. For a saison would you also go lower temp for the sparge?
I like my saisons as dry as possible. I can typically get it down to 1.004. I do a 90 minute mash at 145.
If you want it to be "historic" then it needs to be relatively low alcohol. Today's saisons are much higher in alcohol than history dictates. Shoot for around 5% alcohol.
Brewing went well, ended up only adding some Veinna malt to the recipe. Mashed low and long(145 for 90 minutes) Mashed out 168. Ended up with 1.061. Not bad.
New question:
I bought a heating wrap(Fermwrap), the kind that wraps around the carboy. Anyone have any solutions on to keeping heat on it without a temp overide and thermoter?
I guess i'll keep checking on it over the next week or so. I really want to showcase the yeast and its ****yness by fermenting warm...high 70's or low 80s. Any ideas as to how quick this wrap heats 5 gallons up?
Will it keep going to say 90's if i forget?!!!
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