Why the use of the Styrian Goldings vs something closer to Hallertauer? I'm curious if there was something specific about Styrian Goldings that you liked.
Cheers!
TANSTAAFB said:I love Styrian Goldings in Belgian style brews. It is a must for my Belgian Pale Ale and usually finds its way into my Saisons as well. Great earthy character with a wonderful subtle spiciness that is accentuated by the phenolic spiciness produced by many Belgian strains.
Aa760 said:I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups. At any rate, the rebrew was blonder (obviously) but I also bittered with nugget and used sorachi ace as my flavor/aroma hop. I REALLY liked the lemony notes of the ace and how they complimented the rye. The original recipe is great, just sharing experiences with modifications- experimentation is at the soul of out craft, yes?
I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups.
brianm317 said:Has anyone done a low alcohol version? say less than 4.5 %. If so, please let us know what you did and how it came out.
Hope this isn't too heretical but we were going to use Sorachi Ace on the Dupont but may also use it on this one. Seems like a fit. Anyone else use Sorachi Ace in Saison's?
I just used Sorachi Ace for the first time in a saison. Its the Cottage House Saison recipe with a pound of rye (inspired by this thread). I was amazed at how much they smelled like lemon and dill. It made me want to use them again. Very interesting hop.
Seems to be a very flexible adjunct variation on this recipe but with many wining competitions. The one with D-180 Candi Syrup looks stout-like in appearance and the one with D-45 looks like a Flemish Red almost, (based on the pics as best as can be seen).
Unless otherwise bumped we're going with the more traditional blonde or golden Candi Syrup, (Simplicity and or Golden), Pils and Rye, and using the Saison beast yeast (Wyeast 3711).
Still undecided on hop formulation whether to use Sorachi Ace or Nelson Sauvin. Any experience on using either of these with Rye Malt?
Just got mine carbed after 2 days with burst carb in the keg and I can say that I could use a little more rye in the beer. I used 1 lb in mine. Kinda an inspired Cottage House saison with a little rye. I used Sorachi Ace on mine and I think it did very well with the rye malt and this yeast. Even for the 80's, I feel like I could have used more rye. This yeast does seem to overshadow little adjustments in the grist...
Would you push on to 18 oz of Rye?
This is our 5.25 gallon conversion. We're going to run with usurpers26 percentages with a couple of bumps on adjunct and hops. We love 3711 and the combo of funky fruit and a dry finish so we're under-pitching at minus 12% to lend a slight contrast to the Nelson Sauvin. If this is half as good as it looks it'll be a great Saison!
5.25 Gallon Batch
OG: 1.058
FG: 1.008
FERMENTABLES
8.5 lbs Dingeman's Pils
3.0 lbs Weyermann Rye Malt
0.6 lbs D-180 Candi Syrup, Inc.
HOPS (25 IBU's - Tinseth)
0.5 oz. Nelson Sauvin 60 min
0.5 oz. Nelson Sauvin 10 min
PITCH
Wyeast 3711 - (224 Billion - 12% underpitch)
Ramp down 72F to 63F over 7 days. Rack off at 60F for 14 days.
CSI, please let us know how this turns out with the Nelson Sauvignon hops. I'm intrigued with this recipe.
I have a question for you. You are decreasing your fermentation temp over time. I noticed this approach on your posted recipes on your website as well. Most brewers recommend raising temps to minimize off-flavors early on and help the yeast clean up later on. I would love to understand your fermentation philosophy and experience. This doesn't appear to be a belgian-only strategy for you.
Thanks.
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