Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Partial Mash Saison
Reply
 
Thread Tools
Old 12-09-2012, 08:03 PM   #1
crusader1612
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Christchurch, New Zealand
Posts: 702
Liked 35 Times on 34 Posts
Likes Given: 19

Default Partial Mash Saison

Hi
So Its getting pretty warm here in New Zealand, so I figured its time for a Saison or 2, given the limited Temperature Control I have until Early Next Year.

So I came up with this, its a partial mash recipe:
2.5kg Light DME
0.5kg Caramalt
0.5kg wheat
0.5 kg rye
I was thinking about adding vienna either 0.25kg(1/2lb) (5.9%) or 0.5kg(1lb) (11.1%), but I'm not sure how that would work. Anyone have any ideas??
Hops Schedule is as follows:
07g Nelson Sauvin @ 60
14g Nelson Sauvin @ 30
23g Nelson Sauvin @ 10
28g Nelson Sauvin @ Flameout
DryHop: 28 g 1 week
French 3711 Wyeast.
MiniMash at 69 deg C for 30 mins, as I know the 3711 eats nearly everything in site. i want to keep some of theat malty goodness.
Thoughts on the Vienna Addition? what will it Add etc.?


__________________
Check out my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/
crusader1612 is offline
 
Reply With Quote
Old 12-10-2012, 04:15 AM   #2
crusader1612
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Christchurch, New Zealand
Posts: 702
Liked 35 Times on 34 Posts
Likes Given: 19

Default

Nudge


__________________
Check out my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/
crusader1612 is offline
 
Reply With Quote
Old 12-10-2012, 06:47 PM   #3
crusader1612
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Christchurch, New Zealand
Posts: 702
Liked 35 Times on 34 Posts
Likes Given: 19

Default

Double nudge
__________________
Check out my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/
crusader1612 is offline
 
Reply With Quote
Old 12-11-2012, 04:05 AM   #4
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Philly, PA
Posts: 1,239
Liked 98 Times on 70 Posts
Likes Given: 111

Default

I did a saison with a pils base and 25% vienna and I liked it. It should add some bready malt notes. I might drop the caramel since using extract might give you a higher FG anyway, and that seems like a lot. What OG are you shooting for?
__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: Belgian Export Stout
On Deck: OFest? Hoppy Brown?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is offline
 
Reply With Quote
Old 12-11-2012, 06:20 AM   #5
crusader1612
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Christchurch, New Zealand
Posts: 702
Liked 35 Times on 34 Posts
Likes Given: 19

Default

Quote:
Originally Posted by tennesseean_87
I did a saison with a pils base and 25% vienna and I liked it. It should add some bready malt notes. I might drop the caramel since using extract might give you a higher FG anyway, and that seems like a lot. What OG are you shooting for?
I've decided to chuck in 250grams of Vienna and down the IBU's a bit on recommendation of a brew club member OG should be 1059-1060.
The 3711 should attenuate to around 85-90 it's a beast
__________________
Check out my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/
crusader1612 is offline
 
Reply With Quote
Old 02-16-2013, 02:19 AM   #6
crusader1612
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Christchurch, New Zealand
Posts: 702
Liked 35 Times on 34 Posts
Likes Given: 19

Default

Quote:
Originally Posted by crusader1612
Hi
So Its getting pretty warm here in New Zealand, so I figured its time for a Saison or 2, given the limited Temperature Control I have until Early Next Year.

So I came up with this, its a partial mash recipe:
2.5kg Light DME
0.5kg Caramalt
0.5kg wheat
0.5 kg rye
I was thinking about adding vienna either 0.25kg(1/2lb) (5.9%) or 0.5kg(1lb) (11.1%), but I'm not sure how that would work. Anyone have any ideas??
Hops Schedule is as follows:
07g Nelson Sauvin @ 60
14g Nelson Sauvin @ 30
23g Nelson Sauvin @ 10
28g Nelson Sauvin @ Flameout
DryHop: 28 g 1 week
French 3711 Wyeast.
MiniMash at 69 deg C for 30 mins, as I know the 3711 eats nearly everything in site. i want to keep some of theat malty goodness.
Thoughts on the Vienna Addition? what will it Add etc.?
This has turned out great. Plenty of Sauvin flavour almost a hint of grape big saison esters, and a bit of spice. The only thing I'd change is add carapils or something to beef it up a bit. Ended at 1.008 from 1.062


__________________
Check out my Crusade for Better Beer out at: http://www.beercrusades.blogspot.co.nz/
crusader1612 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
help with partial mash saison uniTTy All Grain & Partial Mash Brewing 3 06-07-2012 06:31 PM
Funky Saison recipe (partial mash w/sour mash) todd1234 Recipes/Ingredients 2 01-19-2012 07:30 PM
Partial Mash Saison - how's this look? kyleobie Recipes/Ingredients 14 12-28-2011 12:36 AM
saison partial mash, looking for mash temps input chass3 All Grain & Partial Mash Brewing 3 11-08-2011 03:16 AM
Saison recipe (partial mash) ? Mencken Recipes/Ingredients 0 05-07-2009 02:50 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS