Saison Recipe Help/Critique

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Olive Drab

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I have a bunch of stuff laying around and decided to make a saison. Here is the recipe I came up with from spare grains. I have 1# of rye, 1# of special B, 1# of Flaked Maize if you see a suggested bump. I also have 1# of acid malt which i didnt include. Any suggestions or criticisms are greatly appreciated.
I have a 2000ml starter thats ready to be pitched so Ill be brewing this in the next few days.

thanks

Ingredients:
------------
Amt Name Type # %/IBU
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 7.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 2 4.9 %
8.0 oz Rye Malt (4.7 SRM) Grain 3 4.9 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.9 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.5 %
3.0 oz Special B Malt (180.0 SRM) Grain 6 1.9 %
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 7 39.3 %
2 lbs 8.0 oz Wheat Dry Extract (8.0 SRM) Dry Extract 8 24.5 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 9 9.8 %
1.25 oz Perle [8.00 %] - Boil 60.0 min Hop 10 28.8 IBUs
0.50 oz Saaz [4.00 %] - Boil 10.0 min Hop 11 2.1 IBUs
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 12 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 13 -
0.50 oz Saaz [4.00 %] - Boil 2.0 min Hop 14 0.5 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 15 -
 
Off the top of my head, I would say you have too many different ingredients, though I gather you are trying to blow through some odds and ends, so that this is really a "kitchen sink" beer. I would strongly recommend reducing the crystal malt. It is too dark, and 12 oz will give your beer too much unfermentable sugars for a saison, which should finish really dry. I'd use no more than 4 oz, and get rid of the Cara-Pils. I also probably wouldn't use the Special B.

I also don't know that I would use the flaked corn and flaked wheat. You've got 2 1/2 lbs wheat dry extract which will give you lots of protein to get a nice rocky head. But you wouldn't be hurting anything to keep the flaked ingredients.

After that, I think you are probably good to go. The hops and spices look good.
 
I'd drop the carapils; the wheat and rye will do everything you want the carapils to do as far as head and body. And I'd drop the C-60, which is my advice for just about every beer, but this one especially. I don't mind the Special B in that amount. I could see it mixing with the orange, coriander and yeast to create something complex and wonderful (although it might just be complex). If nothing else, the Special B should make it pretty to look at.
 
Olive Drab said:
I have a bunch of stuff laying around and decided to make a saison. Here is the recipe I came up with from spare grains. I have 1# of rye, 1# of special B, 1# of Flaked Maize if you see a suggested bump. I also have 1# of acid malt which i didnt include. Any suggestions or criticisms are greatly appreciated.
I have a 2000ml starter thats ready to be pitched so Ill be brewing this in the next few days.

thanks

Ingredients:
------------
Amt Name Type # %/IBU
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 7.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 2 4.9 %
8.0 oz Rye Malt (4.7 SRM) Grain 3 4.9 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.9 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.5 %
3.0 oz Special B Malt (180.0 SRM) Grain 6 1.9 %
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 7 39.3 %
2 lbs 8.0 oz Wheat Dry Extract (8.0 SRM) Dry Extract 8 24.5 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 9 9.8 %
1.25 oz Perle [8.00 %] - Boil 60.0 min Hop 10 28.8 IBUs
0.50 oz Saaz [4.00 %] - Boil 10.0 min Hop 11 2.1 IBUs
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 12 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 13 -
0.50 oz Saaz [4.00 %] - Boil 2.0 min Hop 14 0.5 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 15 -
Click to expand...

not really a saison with the c60, rye, carapils, special b, or corn, but otherwise, fairly close. i wouldn't :eek:
 
I dropped the C-60 and made it. this came out pretty good. the ferment took forever and I didnt get to keg it until Thanksgiving when i came home for 2 weeks from A-Stan.
 
With both C60 and Special B, it might end up a bit sweet, especially from extract. You can drop the C60 and get a nice colored beer only from Special B.

I like the idea of mixing all of this together, think out of the box, style guidelines are... guidelines !

Back in the days, farmhouse ales was pretty much what you are trying to do, use whatever you have. I say got for it, document and report back !

Regarding the yeast, check-out Wyeast French Saison https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=199 much less finicky than 3724. You have better chances to end up with a dry beer in a reasonable amount of time.
 

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