Love ABV saison -- what's the history on it? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Love ABV saison -- what's the history on it?

Reply
 
Thread Tools
Old 03-16-2013, 08:09 PM   #1
highgravitybacon
Recipes 
 
Sep 2012
Posts: 923
Liked 216 Times on 152 Posts



I've not read Farmhouse Ales, but I'm curious if anyone who has some familiarity with the history of farmhouse beers like biere de garde or saison can suggest a recipe that is a modern interpretation of a low ABV (3-5%) session saison.

I know that, in historical contexts, particularly for English beers, that anything less than about 6% was not particularly common until rather recently. Mitch Steele talks at length about this in his IPA book.

Where I get hung up is the fine line one walks with the sub 1.040 beers using yeasts that have a tendency to attenuate. I've had good luck with the 1.050+ saisons, even though they attenuate to 1.004 or less.

Hitting that sweet spot of 1.002 to 1.008 and having sufficient body without being too thin or too sweet. I have incoporated small amounts, like 5%, of table sugar in the 1.050+ beers with some success, but experience tells me that an all grain beer is more suited to a sub 1.040 beer.

Any suggestions or recipe starting points is appreciated.



 
Reply With Quote
Old 03-16-2013, 08:09 PM   #2
highgravitybacon
Recipes 
 
Sep 2012
Posts: 923
Liked 216 Times on 152 Posts


Oops on the title. Meant to say "LOW" not "love". Can't edit that.



 
Reply With Quote
Old 03-16-2013, 10:06 PM   #3
mb82
Recipes 
 
Apr 2012
Charlottesville, Va
Posts: 705
Liked 70 Times on 59 Posts


http://www.homebrewtalk.com/f71/session-saison-343162/

I am planning on brewing this one soon. Looks really tasty.
__________________
Suburban Farmhouse Brewery

Primary: Home Hops 15 IPA
Bottled: Huis Koyt, Summer In Sommelsdijk, Trekker Huis ( Tractor House) Saison
Up coming beers: Higgs Special with Homegrown hops

 
Reply With Quote
Old 03-16-2013, 10:14 PM   #4
Walking_Target
Recipes 
 
Sep 2011
Peterborough, ON
Posts: 228
Liked 12 Times on 11 Posts


Quote:
Originally Posted by highgravitybacon View Post
I know that, in historical contexts, particularly for English beers, that anything less than about 6% was not particularly common until rather recently. Mitch Steele talks at length about this in his IPA book.
Historically, you had heavier beers from the first runnings, then lighter beer or 'small beer' from the second and onwards runnings, depending on the brewery.

IPAs weren't historically under 6% because the high alcohol and high hop levels helped them keep on the journey to India.
__________________
Fermenting - Pomegranate Mead (3g), Acerglyn

Kegged - Modified Bee Cave IPA, Calypso Pale

Bottled - Brown ale, Pomegranate Mead, Orange Apfelwein

 
Reply With Quote
Old 03-16-2013, 10:25 PM   #5
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,541
Liked 107 Times on 96 Posts


Saison yeasts produce a lot of glycerol, meaning they leave behind more mouthfeel than their low gravity would suggest. And of course, they're quite flavorful, which diverts the focus from the dryness. I wouldn't be terrified of the low gravity, but I'd skip the sugar and do something other than 100% pils, be it all-vienna or with additions of the flaked and/or toasted grains of your choice. I'm not a huge fan of 3711 to begin with, and I think its extreme attenuation is probably out of place here. I'd also hop with a light hand.
__________________
Say no to intolerance: love gluten and lactose.

 
Reply With Quote
Old 03-17-2013, 03:33 PM   #6
highgravitybacon
Recipes 
 
Sep 2012
Posts: 923
Liked 216 Times on 152 Posts


Quote:
Originally Posted by Walking_Target View Post
Historically, you had heavier beers from the first runnings, then lighter beer or 'small beer' from the second and onwards runnings, depending on the brewery.

IPAs weren't historically under 6% because the high alcohol and high hop levels helped them keep on the journey to India.
Well, not to get too far off the subject, but the IPA book pretty much refutes this. The text cites quite a few sources discussing how everything from pales, porters, table beers, small beers, strong beers, were exported to India. I was of the same opinion as you, but apparently recent information and logs have changes the thinking on the export business.

 
Reply With Quote
Old 03-17-2013, 03:38 PM   #7
highgravitybacon
Recipes 
 
Sep 2012
Posts: 923
Liked 216 Times on 152 Posts


Ok, I'm doing 70% german pils, 20% wheat malt, 10% aromatic and a smidge (15g in 22L batch) of Carafa for a bit of color and a fleeting flirtation of roast.

Last batch I made was about a 6.5% saison that turned out well with the aromatic, but I wanted more malt presence in the smaller beer.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP565 Belgian Saison Yeast in a Black Saison JLW Fermentation & Yeast 26 08-02-2012 02:40 AM
modern marvels tonight history chanel history of brewing jonp9576 General Beer Discussion 24 05-04-2012 03:29 PM
How quickly can I serve a saison using WLP565 saison yeast ThreeDogsNE Fermentation & Yeast 1 07-19-2011 10:05 PM
My first all grain is history!!! I love the smell of dough in the morning! BillTheSlink Beginners Beer Brewing Forum 11 08-22-2009 05:16 PM


Forum Jump