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Old 04-21-2011, 12:18 AM   #1
mattldm
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Apr 2010
Rancho- Redlands, CA
Posts: 172


Fairly simple saison recipe, look good?

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.24 gal
Estimated OG: 1.060 SG
Estimated Color: 9.1 SRM
Estimated IBU: 29.7 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (1.1 SRM) Grain 81.82 %
0.75 lb White Wheat Malt (2.4 SRM) Grain 6.82 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.55 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.27 %
1.00 oz Pearle [6.50 %] (60 min) Hops 24.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 5.4 IBU
1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.55 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Total Grain Weight: 10.50 lb
----------------------------
Step Time Name Description Step Temp
70 min Step Add 4.52 gal of water at 157.8 F 149.0 F

 
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Old 04-21-2011, 01:33 AM   #2
KyleWolf
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Mar 2010
Saint Louis, Missouri
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The biggest thing I see is that you probably need to trade out the abbey ale yeast for a saison yeast. I would recommend either wyeast 3711 french saison, or WLP578 Belgian Saison Ale Style blend.

Otherwise, some people might say take out the special B as it will add plum/raisin flavors, but that is all to a persons taste. So feel free to keep it. But I will say, it is not a saison without a saison yeast.
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Old 04-21-2011, 02:02 AM   #3
DannPM
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Jan 2011
Pittsburg, KS
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Quote:
But I will say, it is not a saison without a saison yeast.
+1 here
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Old 04-21-2011, 02:20 AM   #4
Homebrewtastic
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Jun 2009
San Antonio, Texas
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You don't need that orange peel. A properly made saison will get you those nice orange and lemon flavors from the yeast alone. Definitely get yourself an actual saison yeast. The Wyeast 3711 (as mentioned above) is my favorite.

A good saison yeast will provide that silky mouthfeel that you want in a saison.

Also that little dash of special b is fine. Not trying to contradict the previous poster but that small of an amount will get you to a nice golden color without adding hardly any flavor.

Here's my recipe for a saison. It's pretty damn fantastic and is about to become a house staple. It features Nelson Sauvin hops, but I've done the same recipe using all Willamette and it turned out great too.
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Old 04-21-2011, 02:29 AM   #5
Homebrewtastic
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Jun 2009
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You might also consider upping the percentage of wheat. It will really help with the mouthfeel.

Something important when brewing a saison is to properly carbonate it. I typically carb mine up to 3.2 volumes.
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Old 04-21-2011, 04:24 AM   #6
rockfish42
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Jun 2010
Merced, CA
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I'd increase the percentage of sugar to 10-20% of the fermentables, there are too many overly sweet saisons.

 
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Old 04-21-2011, 04:27 AM   #7
Homebrewtastic
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I don't know about 20% sugar. That's a little high. While I agree that the best part of a saison is the dryness, you don't want it to be too thin, or have harsh alcohol. Instead a good low mash is the real key. 147 is what I like to mash at.
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Old 04-21-2011, 04:53 AM   #8
KyleWolf
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Mar 2010
Saint Louis, Missouri
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Quote:
Originally Posted by rockfish42 View Post
I'd increase the percentage of sugar to 10-20% of the fermentables, there are too many overly sweet saisons.

I would say that perhaps 1lb-1.5lb would be about right. Maybe a bit much, but it wouldn't be overdoing it.

I normally only add 1lb to my belgain tripel, and that is a 1.078 gravity and it gets sub 1.010 (around 1.008-006).
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Old 04-21-2011, 11:43 AM   #9
Pivzavod
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Sep 2008
Brooklyn, NY
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Use of spices is allowed and practiced by some Belgian breweries. Saison Dupont is said to use no spices and all the flavors come from the yeast.

I am going to bang out a few other recipes while its still early spring here. 3711 is going on a few rides this summer and I am thinking of doing a dark saison and might do one at a really high temp (90F).
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Old 04-21-2011, 12:55 PM   #10
mattldm
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Apr 2010
Rancho- Redlands, CA
Posts: 172

thanks for the comments.

Would upping the sugar during the boil be a good idea or should I reserve some sugar and add it to the carboy during fermentation? Say 1/2 lb. in the boil and 1/2lb. in the carboy?

 
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