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Old 10-16-2012, 01:07 AM   #1
TNTgill
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So I am trying to formulate my first saison recipe and want to know what you think.

Grain Bill
9# Belgian Pils
2# Flaked wheat
.5# Cara-Pils
.25# Acidulated Malt

Hops
1oz Czech saaz 3.0% AA for 60 minutes
0.33 oz Sorachi Ace 12.6% AA for 60 minutes
0.5 oz Saaz 3.0% AA for 30 minutes
0.5 oz Saaz 3.0% AA for 5 minutes
0.25 oz Hallertau at Flameout

Pitch 1 L starter of 3726 Farmhouse Ale at 72F then slowly ramping to 85F

How does this sound? Any thoughts on how the Sorachi Ace will do? Anything else you would add?
Victory Helios is my favorite beer, will this be anything like it? Minus the Brett funk?

 
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Old 10-16-2012, 01:37 AM   #2
slarkin712
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First, what is the acidulated malt for? Second, what is your mash temp schedule. I'd do something around 148-150 for 75 minutes. Third, if you want to get the flavor and aroma from the Sorachi Ace you should move it to around 15-20 minutes. I've never had Victory Helios, but I'd say your recipe looks good.

 
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Old 10-16-2012, 01:56 AM   #3
TNTgill
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I BIAB and my mash schedule is planned at 149-150 for 75 minutes then mash out at 170 for 10 minutes. I am just getting started adjusting my water I have been using 100% Reverse osmosis water for my brews and they all seem to be missing something I so started reading the water chemistry primer so the Acidulated malt was due to the recommendations on it and also others have stated that it adds a little more sour taste to Saisons. Thanks for the advice with the Sorachi Ace. I have never used it brewing but I really like the flavor/aroma. I know that it will make the beer a little different that Helios but really wanted to try this out. If anyone thinks it would detract from this beer I will drop it out. Would you increase the Saaz amount any to keep the IBUs around 30?

 
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Old 10-16-2012, 02:05 AM   #4
TNTgill
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I was also thinking of adding 1/2 lb to 1 lb of Amber belgian candy to help dry it out and add some color but I am unsure if this yeast really needs it. I have another saison (Midwest's Lawnmower de Saison) fermenting with 3711 and it is a beast!!! From 1.062 to 1.003 in 6 days and I am not sure if its done yet (gonna let it go at least 3 weeks). Is this yeast a beast like 3711 or does it need a little help?

 
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Old 10-16-2012, 02:10 AM   #5
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I've only used the Beast, but I hear the Belgian strain is finicky. I know others in the 3711 thread have pitched 3711 when 3726 got stuck to get the flavor of the latter with the attenuation of the former.
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Old 10-16-2012, 02:16 AM   #6
TNGabe
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Quote:
Originally Posted by tennesseean_87 View Post
I've only used the Beast, but I hear the Belgian strain is finicky. I know others in the 3711 thread have pitched 3711 when 3726 got stuck to get the flavor of the latter with the attenuation of the former.
What? 3726 gets stuck? Where, at 1.006? I've only used it twice, but last time it went from 1.062 to 1.010 in 5 days. First batch dropped to 1.006 in secondary.

 
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Old 10-16-2012, 03:13 AM   #7
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Quote:
Originally Posted by TNGabe View Post
What? 3726 gets stuck? Where, at 1.006? I've only used it twice, but last time it went from 1.062 to 1.010 in 5 days. First batch dropped to 1.006 in secondary.
No, Belgian Saison 3724 gets stuck around 1.030. I've never heard that Farmhouse Saison 3726 gets stuck.

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Old 10-16-2012, 03:18 AM   #8
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Quote:
Originally Posted by TNTgill View Post
I BIAB and my mash schedule is planned at 149-150 for 75 minutes then mash out at 170 for 10 minutes. I am just getting started adjusting my water I have been using 100% Reverse osmosis water for my brews and they all seem to be missing something I so started reading the water chemistry primer so the Acidulated malt was due to the recommendations on it and also others have stated that it adds a little more sour taste to Saisons. Thanks for the advice with the Sorachi Ace. I have never used it brewing but I really like the flavor/aroma. I know that it will make the beer a little different that Helios but really wanted to try this out. If anyone thinks it would detract from this beer I will drop it out. Would you increase the Saaz amount any to keep the IBUs around 30?
.25 lbs of acdulated malt will not add a perceptible amount of sour taste. If you want a sour taste consider adding lactic acid or souring some grain and then adding that to the mash. Do what you need to get your IBUs to 30, so move some saaz to 60 minutes.

 
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Old 10-17-2012, 12:03 AM   #9
kingwood-kid
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1/4lb of acidulated malt won't make the beer sour, but it may help keep a pale mash in the right pH range for avoiding tannins. Do you have any hops stronger than 3% alpha you can bitter with? It seems like a waste of saaz to bitter with, plus it will suck up a lot more wort than that many IBUs of magnum or whatever. For similar reasons, I would move the 30 minute saaz to 10-15. When I used 3726, it dropped the gravity from 45 to 6 in under a week at 75F, with no added sugars. If you want to dry it out more than that, just drop the carapils.
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Old 10-17-2012, 03:45 AM   #10
TNTgill
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Thanks for the advice. Not really looking so much for sour but if it did make it sour I wouldn't complain. I was just trying to get my water better (also using Calcium chloride for the first time). What would be your suggestion of bittering hops then? I am very new as this will be only my 7th brew and still trying to get a handle on what works best with what. I really like the earthy, funky tones in Victory Helios (hoping this beer will be somewhat similar).

 
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