Home Brew Forums > Home Brewing Beer > Extract Brewing > Belgian Saison Extract Recipe
Reply
 
Thread Tools
Old 08-19-2011, 02:10 AM   #1
uncle_jimbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Tucson, AZ
Posts: 26
Liked 6 Times on 2 Posts

Default Belgian Saison Extract Recipe

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.


uncle_jimbo is offline
5
People Like This 
Reply With Quote
Old 08-19-2011, 02:43 AM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,847
Liked 440 Times on 390 Posts
Likes Given: 7

Default

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.


Calder is offline
 
Reply With Quote
Old 08-19-2011, 03:53 AM   #3
uncle_jimbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Tucson, AZ
Posts: 26
Liked 6 Times on 2 Posts

Default

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

Fermentation was right around 78 deg F.
uncle_jimbo is offline
 
Reply With Quote
Old 09-04-2011, 03:58 PM   #4
cbulman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Chicago, Illinois
Posts: 6
Default

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.
cbulman is offline
 
Reply With Quote
Old 12-01-2011, 05:14 AM   #5
hasbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Tucson, AZ
Posts: 12
Likes Given: 20

Default

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.
hasbrew is offline
 
Reply With Quote
Old 06-29-2012, 11:41 AM   #6
tbrown4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Baltimore, MD
Posts: 116
Liked 3 Times on 3 Posts

Default

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!
tbrown4 is offline
 
Reply With Quote
Old 06-29-2012, 07:04 PM   #7
wormraper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts
Likes Given: 8

Default

brewing this myself right now (sans Hallertau hops). Hopefully it all turns out well
wormraper is offline
 
Reply With Quote
Old 06-29-2012, 07:44 PM   #8
hasbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Tucson, AZ
Posts: 12
Likes Given: 20

Default

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?
hasbrew is offline
 
Reply With Quote
Old 06-29-2012, 07:59 PM   #9
wormraper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts
Likes Given: 8

Default

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.
wormraper is offline
 
Reply With Quote
Old 06-30-2012, 04:57 AM   #10
wormraper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts
Likes Given: 8

Default

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


wormraper is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison Extract Poobah58 Extract Brewing 8 07-04-2011 05:42 PM
Can't wait! Extract Saison! Amity Extract Brewing 10 01-20-2011 05:33 PM
Looking for a Belgian Double/Triple Extract Recipe drewski459 Extract Brewing 14 05-12-2010 01:40 PM
Favorite Belgian extract recipe? Superkabuto Extract Brewing 6 05-09-2010 04:38 PM
Favorite Belgian extract recipe (finished pics would be great!!) neldred Extract Brewing 10 10-25-2009 03:09 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS