1st crack at a saison

Any issues with this recipe? I took examples of a few I saw on HBT and came up with this for a 5 gallon batch...

6 lbs 2Row
1.5 lbs white wheat malt
.5 lb honey malt
.25 lb carapils
.25 lb aromatic
1 lb Honey (steeped, see below)

Mash at 152F for 60m

1 oz E.K. Golding (60m)
.5 oz Hallertauer (40m)
.5 oz Hallertauer (10m)
.25 oz cracked black pepper (5m)
1 orange of zest (5m)

Honey added just before flameout and allowed to steep for 15 min with lid on.

Primary for about 2 weeks
carbonate in keg for about 1 week.

Wouldn't use honey in a Saison. Use white sugar if you want to dry it out.

I'd mash closer to 145 ish as well. Also add any sugar after high krausen to help dry it out.

I'd drop the spices and let the yeast do that for you, but that's me.

ChshreCat said:

I'd drop the spices and let the yeast do that for you, but that's me.

Click to expand...

What yeast are you using?

On edit: I was unclear. The question was meant for the OP.

dawgman said:

What yeast are you using?

Click to expand...

He uses 3711. I will be using the same on my version of ChsreCat's Saison Furtif.

2 weeks in primary is not nearly enough time to ferment out a Saison. Mine using wyeast Belgian saision takes about 5 weeks. No need to rack a brew like this either, after that long the yeast cake settles like a rock.

Good advise. I have never attempted this style before nor have i ever added sugar to the fermenter. Anything I should know about that process? Im assuming Ill bring the sugar to boil first? Is there a formula to determine a sugar amount to dryness ratio?

And yes im assuming i'll be able to get the 3711 at my Local Brew Mart.

I use one lb of sugar in mine (5 gallon batch) and I dissolve it in 6 or 8 ounces of water that I've brought to a boil and then immediately cool once it's all dissolved in (the water is clear) then pour it right in. With 3711, I wouldn't do more than that. That yeast drys it out well anyway, especially if you mash low.

Burro2882 said:

Good advise. I have never attempted this style before nor have i ever added sugar to the fermenter. Anything I should know about that process? Im assuming Ill bring the sugar to boil first? Is there a formula to determine a sugar amount to dryness ratio?

Click to expand...

I don't know if this is right but I typically boiled the sugar for a few minutes mixed with water (1 cup sugar to 1 cup water) with a little splash of lemon juice to create a simple syrup. Let it cool a little and dump into fermentor.

My LHBS did not have 3711 last time so I made a command decision and got 3787.

OK, so i've adjusted my recipe a bit:

7 lb 2row
1.5 lb white wheat
1 lb honey malt
.5 lb aromatic
.25 lb carapils
Mashed at 148F

1oz E.K. Goldings (60)
.5oz Hallertauer (20)
.5oz Hallertauer (10)

Wyeast 3711

As long as it takes in primary.

I add mine to the boil just before the end. I've never added it to the primary during ferment and haven't had a problem with the gravity getting stalled. Last batch finished at 1004!

I like to keep it simple and let the yeast shine, some saisions can be overspiced hiding the true characteristics of this beer.

here is a snapshot of mine

3.21 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 53.93 %
1.34 kg Wheat Malt, Bel (2.0 SRM) Grain 22.47 %
1.00 kg Vienna Malt (3.5 SRM) Grain 16.85 %
0.09 kg Caraaroma (130.0 SRM) Grain 1.51 %
35.00 gm Styrian Goldings [5.00 %] (60 min) Hops 17.5 IBU
25.00 gm Fuggles [4.20 %] (30 min) Hops 8.1 IBU
15.00 gm Hallertauer [6.30 %] (5 min) Hops 1.9 IBU
0.31 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.24 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) [Starter 125 ml] Yeast-Ale

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.004 SG
Actual Alcohol by Vol: 6.26 %
Bitterness: 27.5 IBU

Throw a lb of sugar at it on day 3 or so in the primary. and ferment high...

Ferment it high...most like the heat.

If you want to .... all suggestions..

Good stuff, thanks to all for the advise.

dawgman said:

Throw a lb of sugar at it on day 3 or so in the primary. and ferment high...

Ferment it high...most like the heat.

If you want to .... all suggestions..

Click to expand...

I was just going to add that same thought...I read that you step up the heat every so often...like up into the 80's...that brings out the flavor and yeast characteristics...i've heard

I'm planning on doing one this spring...have it ready for the 4th. I was thinking of saving the yeast out of a bottle or two...I have a beer store that sells them by the bottle (the beer that is). I actually had one saved for like a year but gave up on it cause I moved...