Can someone suggest a basic saison AG recipe? - Page 2 - Home Brew Forums
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Old 07-31-2012, 07:44 PM   #11
Jan 2011
Sierra, Nevada
Posts: 4,032
Liked 439 Times on 350 Posts

I think this threadjack will also help the OP. Looking for some advice...

I want to do an indoor honey Saison with slightly untraditional hops (which are still up for debate). I never brewed a Saison before, but I want it to be a little more citrusy and bright, while remaining semi-true to style, nice and dry and drinkable. I prefer abv in the 6-7% range. Trying to cover some of those phenolic yeast flavors with more hops.

Tell me what you think - This is just a rough draft of what I have in mind.

Created it myself:

1.065 OG
1.010 FG or lower
30 IBUs

60 minute BIAB mash at 150 F
6 gal, 60 minute boil
5 gal batch

54% Northern Brewer Pilsen LME
15% Castle Pilsen 2RS
15% Orange Blossom Honey (added to 80 F wort before pitching yeast)
8% Castle Wheat
8% Castle Munich Light

10 IBUs Pacifica @ 60
10 IBUs Hallertauer Mittelfrueh @ 30
10 IBUS Pacifica & Hallertauer Mittelfrueh @ 15
Extended Whirlpool with 1 oz. Hallertauer Mittelfrueh
Dryhop 5 days with 1 oz. Pacifica

Wyeast 3711

Should I make a starter with that? Use yeast nutrient? Step-stage the fermentation temps? How long does the entire process take? Not using a secondary.

Overall critique appreciated, keeping my goals in mind of course. I also have a 75-85 F apartment this time of the year and want to take advantage of it. I tend to brew mostly IPAs and use a friend's chest cooler for them, which is full at the moment. I'm kind of out of my element with brewing Belgian ales, but I'm very familiar with these beers from a drinking standpoint. Thanks for the advice.

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Old 07-31-2012, 07:44 PM   #12
May 2011
Middletown, DE
Posts: 329
Liked 17 Times on 16 Posts

Here's the one I just brewed. Going to tap it tonight!

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Old 08-01-2012, 12:19 AM   #13
Jul 2008
Posts: 1,541
Liked 107 Times on 96 Posts

If you want ultra-basic, you can use 100% base malt and bittering hops only. 565/3724, in a Gainesville garage, would turn that into a good beer. As a set of general guidelines, I would mash low, omit any caramel and dark-roasted malts, and hop lower than you'd normally think because of the dryness.

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Old 10-06-2012, 04:33 PM   #14
Oct 2012
Novopolotsk, RED
Posts: 30

How did it go ?

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