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Old 08-19-2011, 02:10 AM   #1
uncle_jimbo
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Apr 2011
Tucson, AZ
Posts: 26
Liked 7 Times on 2 Posts



First time posting, but I've used a lot of great recipes from this site, so I figure when I have a good one it's time to contribute.

I made the following Saison recipe this summer and it turned out fantastic, so I thought I would share.

5 gallon batch

1 lb Caramel 40L (Steep)

6 lbs Breiss Golden Light DME
2 lbs Table Sugar (sucrose)

1 oz Centennial 9.2 - 60 min
1 oz Hallertau 3.6 - 30 min
1 oz Czech Saaz 3.9 - 10 min
1 oz Bitter Orange Peel - 5 min

Wyeast 3724 - Belgian Saison

Came out at about 7.6%.

When bottling, I went with more priming sugar than I normally use (7 oz dextrose). It turned out really crisp and I think that had something to do with it. Great beer.

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Old 08-19-2011, 02:43 AM   #2
Calder
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Mar 2010
Ohio
Posts: 7,619
Liked 634 Times on 554 Posts


I shouldn't knock it until I've tried it, but it seems like a lot of Crystal, and a lot of sugar (almost 30% of the sugars).

You probably should add the ferment temp for a Saison yeast. It can make a lot of difference to the flavor.

 
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Old 08-19-2011, 03:53 AM   #3
uncle_jimbo
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Apr 2011
Tucson, AZ
Posts: 26
Liked 7 Times on 2 Posts


Thought the sugar might be a lot, but it really wasn't.

Fermentation was right around 78 deg F.

 
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Old 09-04-2011, 03:58 PM   #4
cbulman
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Sep 2011
Chicago, Illinois
Posts: 6

Thanks for posting, I've tried brewing a modified version of this recipe this weekend and will follow up here if I have a good result.

 
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Old 12-01-2011, 05:14 AM   #5
hasbrew
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Dec 2007
Tucson, AZ
Posts: 18


Was really impressed with this one, although the yeast you used was 3711 French Saison.

Crazy how I just know these things...

Quote:
Originally Posted by uncle_jimbo View Post
First time posting, but I've used a lot of great recipes from this site, so I figure when I have a good one it's time to contribute.

I made the following Saison recipe this summer and it turned out fantastic, so I thought I would share.

5 gallon batch

1 lb Caramel 40L (Steep)

6 lbs Breiss Golden Light DME
2 lbs Table Sugar (sucrose)

1 oz Centennial 9.2 - 60 min
1 oz Hallertau 3.6 - 30 min
1 oz Czech Saaz 3.9 - 10 min
1 oz Bitter Orange Peel - 5 min

Wyeast 3724 - Belgian Saison

Came out at about 7.6%.

When bottling, I went with more priming sugar than I normally use (7 oz dextrose). It turned out really crisp and I think that had something to do with it. Great beer.

 
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Old 06-29-2012, 11:41 AM   #6
tbrown4
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Feb 2012
Baltimore, MD
Posts: 117
Liked 3 Times on 3 Posts


I'm kicking around some ideas for my next saison, which I wanted to be a bit bigger. Brewed a session saison about a month ago, used 3711 French. It's in secondary now with sage and orange peel.

I'm going to pin this thread for reference. Thanks for sharing!

 
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Old 06-29-2012, 07:04 PM   #7
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
Liked 24 Times on 24 Posts


brewing this myself right now (sans Hallertau hops). Hopefully it all turns out well

 
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Old 06-29-2012, 07:44 PM   #8
hasbrew
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Dec 2007
Tucson, AZ
Posts: 18


Quote:
Originally Posted by wormraper View Post
brewing this myself right now (sans Hallertau hops). Hopefully it all turns out well
I'm sure Jimbo and I would be glad to give you our opinions on it when it's ready!

What part of T-town are you at?

 
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Old 06-29-2012, 07:59 PM   #9
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
Liked 24 Times on 24 Posts


Quote:
Originally Posted by hasbrew View Post
I'm sure Jimbo and I would be glad to give you our opinions on it when it's ready!

What part of T-town are you at?
HEEEYYYY, another Tucsonan Brewer!!!. I live up by mountain view HS (cortaro and Thornydale area)

EDIT: Just finished pitching the yeast and stuck the fermentor in the warmest room of the house. Now lets pray it won't stall since my LHBS doesnt' carry Wyeast and the only saison is the 565 (3724) dupont strain.

 
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Old 06-30-2012, 04:57 AM   #10
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
Liked 24 Times on 24 Posts


DAMN!!! first time using 565 saison yeast. talk about a VIGOROUS fermentation. less than 3 hours after pitching it's been going hardcore with my airlock gurgling like nuts

 
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