It is the monthly pick for my home brew club and I have never had a Saison much less made one. So if you have a good AG recipe hook a brother up.
Anyone have a good AG Saison recipe
- Thread starter zman
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I am planning on brewing one shortly with the Wyeast VSS French Saison strain (which I have heard/tasted nothing but good things about).
Just keep it simple, mostly pils, maybe a touch of wheat or oats, enough to get you to around 1.050. Mash in the mid-high 140s to ensure it gets dry. Hop with the euro (or euro parentage hop) of your choice to to 25-35 IBUs. Feel free to add a bit of a hop charge near the end of the boil, but I wouldn't go more than say 1/2 oz unless you want a "hoppy saison." Let the fermentation temperature ramp up into the 80s to encourage a complex yeast character and complete attenuation.
There are certainly more complex recipes (with spices, dark malt, high gravity, dry hops etc...) but I think something simple is a good place to start to get a feel for the style.
Farmhouse Ales is a great book on the style (as well as biere de garde) if you are looking for something to read.
Just keep it simple, mostly pils, maybe a touch of wheat or oats, enough to get you to around 1.050. Mash in the mid-high 140s to ensure it gets dry. Hop with the euro (or euro parentage hop) of your choice to to 25-35 IBUs. Feel free to add a bit of a hop charge near the end of the boil, but I wouldn't go more than say 1/2 oz unless you want a "hoppy saison." Let the fermentation temperature ramp up into the 80s to encourage a complex yeast character and complete attenuation.
There are certainly more complex recipes (with spices, dark malt, high gravity, dry hops etc...) but I think something simple is a good place to start to get a feel for the style.
Farmhouse Ales is a great book on the style (as well as biere de garde) if you are looking for something to read.
LakeErieBrew
Well-Known Member
Oldsock pretty much covered everything. Keep it simple. Don't be afraid to use some sugar to encourage high attenuation.
Here's what I'm planning for my next Saison:
OG 1.055
90% pilsner malt
10% sugar
60 minute addition of Styrian Goldings to get 25 IBUs
0 minute addition of 0.5 oz Styrian Goldings
Wyeast 3724
Mash at 150 for 90 minutes. The temp will probably drop a few degrees by the end of the mash.
Pitch at room temp, stick the fermenter in a closet, and let it rip with no temperature control.
Here's what I'm planning for my next Saison:
OG 1.055
90% pilsner malt
10% sugar
60 minute addition of Styrian Goldings to get 25 IBUs
0 minute addition of 0.5 oz Styrian Goldings
Wyeast 3724
Mash at 150 for 90 minutes. The temp will probably drop a few degrees by the end of the mash.
Pitch at room temp, stick the fermenter in a closet, and let it rip with no temperature control.
Here is one from Zymurgy. I brewed it but it's still conditioning. No idea on taste yet. The yarrow was a right ***** to find though.
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Saison
Brewer: Matt
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.05 gal
Estimated OG: 1.042 SG
Estimated Color: 5.3 SRM
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.51 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 8.45 %
0.38 lb Aromatic Malt (26.0 SRM) Grain 4.23 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.82 %
0.19 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 3.1 IBU
0.75 oz Fuggles [4.50 %] (60 min) Hops 13.6 IBU
0.63 oz Hallertauer Hersbrucker [4.00 %] (30 min)Hops 7.8 IBU
0.25 oz Yarrow Herb [8.00 %] (15 min) Hops 3.6 IBU
0.25 oz Saaz [4.00 %] (5 min) (Aroma Hop-Steep) Hops -
0.85 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Mash Schedule: Saison
Total Grain Weight: 8.88 lb
----------------------------
Saison
Step Time Name Description Step Temp
75 min Step Add 11.08 qt of water at 162.0 F 148.0 F
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Saison
Brewer: Matt
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.05 gal
Estimated OG: 1.042 SG
Estimated Color: 5.3 SRM
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.51 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 8.45 %
0.38 lb Aromatic Malt (26.0 SRM) Grain 4.23 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.82 %
0.19 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 3.1 IBU
0.75 oz Fuggles [4.50 %] (60 min) Hops 13.6 IBU
0.63 oz Hallertauer Hersbrucker [4.00 %] (30 min)Hops 7.8 IBU
0.25 oz Yarrow Herb [8.00 %] (15 min) Hops 3.6 IBU
0.25 oz Saaz [4.00 %] (5 min) (Aroma Hop-Steep) Hops -
0.85 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Mash Schedule: Saison
Total Grain Weight: 8.88 lb
----------------------------
Saison
Step Time Name Description Step Temp
75 min Step Add 11.08 qt of water at 162.0 F 148.0 F
chefglb
Member
I brewed a Saison about a month and when i cracked one open to check how it came out there was not very much carbonation at all, flat beer. Did I not let it ferment long enough for the sugars to be eaten by the yeast?
OP
OP
Thanks for the Ideas everyone. I thin I am going to go with this recipe since I already have everything but the yeast which I will go get on my lunch break
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