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Old 02-22-2010, 04:26 PM   #1
NYCBrewGuy
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With my BetterBottle filled with Berliner Weiss that will not be bottled until April, I decided to brew an experimental batch or two in a couple 1 gallon jugs I have laying around. I had been planning a smoked brown ale all winter but never got around to it. With spring approaching I was thinking maybe a saison with some smoked malt could be interesting. I know rauchmalt is more drinkable/mild but the spiciness of the saison yeast might complement peat smoked malt well, right? Anyway, here is my recipe idea, I welcome critique and suggestions.

For a 2.25 gallon batch

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.39 %
Bitterness: 25.8 IBU
Est Color: 16.2 SRM


Amount Item Type % or IBU
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 22.86 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 22.86 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 5.71 %
0.13 lb Peat Smoked Malt (2.8 SRM) Grain 2.86 %
0.50 oz Tettnang [4.50 %] (60 min) Hops 17.2 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 8.5 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale


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Old 02-22-2010, 07:06 PM   #2
Oldsock
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22% crystal malt is pretty extreme, especially for a saison which are generally very dry. Peat malt is pretty agressive, I'd probably go with rauchmalt for a saison since the flavor is a bit more delicate.

Something like:
3.5 lbs pils
1 lb wheat
.5 lbs rauch

Your hops/yeast look fine.

Interesting idea, good luck.


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Old 02-22-2010, 07:17 PM   #3
MarsColonist
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Has a brewpub smoked saison that was 100% rauchmalt and saison yeast.. dont know the hops, but it was quite interesting.. I had a couple. +1 to the peat smoked malt is way stronger tastewise than the rauchmalt
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Old 02-22-2010, 07:43 PM   #4
commonlaw
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Quote:
Originally Posted by Oldsock View Post
22% crystal malt is pretty extreme, especially for a saison which are generally very dry. Peat malt is pretty agressive, I'd probably go with rauchmalt for a saison since the flavor is a bit more delicate.

Something like:
3.5 lbs pils
1 lb wheat
.5 lbs rauch

Your hops/yeast look fine.

Interesting idea, good luck.
agree with this. Way too much crystal and you probably don't need any. Peat seems out of place in trying to smoke a saison. Rauch definitely seems better. You could bump the rauch up significantly more depending on how smoky you want it.

 
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Old 02-22-2010, 07:48 PM   #5
NYCBrewGuy
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100% rauchmalt... interesting. I know peat malt can be really strong but as a scotch fan I just love that smell. I had a Stone Smoked Porter the other day and wished it had more smoke to it (and some people think that is too smoky!?!?!?). That said, maybe you're all right, I don't want to overpower the saison characteristics. I was going with the crystal malt to give a little body and color, plus a little residual sweetness to balance the smoke. In my mind, I can't picture a smoke beer being as pale and dry as a traditional saison. What if I went with

2.5 lbs pils
1 lb wheat
.5 lbs rauch
0.125 lbs chocolate

That would make the color a bit darker and give a little bit richer flavor to balance the smoke. Mash around 154F and ferment in the high 70's.

Thanks
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Old 02-22-2010, 08:47 PM   #6
Oldsock
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Sounds tasty to me (although with only that much malt your gravity will be pretty low), should be interesting. If you really love smoke you could certainly add .5-1 lbs more smoked malt.

You should try the Schlenkerla Helles, it is very crisp/dry but with a nice smoked character (no yeast character though). It is a very different experience than their other beers which tend to be very smoky balanced by thick/rich malt.
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Old 02-22-2010, 08:56 PM   #7
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Use Wyeast 3711. You won't be disappointed.

 
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Old 12-21-2014, 06:00 AM   #8
Grousebane
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This is an old thread but I was thinking of brewing a smoked saison also and thought I might see if you had tried it and how it went

 
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Old 12-21-2014, 06:29 AM   #9
liquiditynerd
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Same here. Zombie threads are one thing but research threads are another. I'm interested, I was going along a similar route but with nelson sauvin for hops and maybe galaxy to put it over the edge.
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Old 12-21-2014, 06:38 AM   #10
Grousebane
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I had a smoked saison in Portland at burnside brewing that was really good, and thinking how to make one. I was thinking citra for the hops, and http://www.homebrewtalk.com/f71/cott...4/index10.html as the rest of it. I would home smoke about 10% of the base malk with cherry or apple or something. I have never used the Nelson or Galaxy hops



 
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