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Old 05-13-2013, 04:40 PM   #1
eulipion2
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Default Coffee Saison

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.002
IBU: 27
Boiling Time (Minutes): 90
Color: 5.4
Primary Fermentation (# of Days & Temp): 21 days @ 70F
Tasting Notes: Crisp, clean saison balanced by coffee

%%%%%%%%%%%%%%%%%%%%%%

BIAB/No-Chill, 71% eff
(hop conversions given)

8.4 lb Weyermann Pilsner malt
3.0 lb Weyerman Dark Wheat malt
3 oz Acid malt (for pH)

1.25 oz Styrian Golding (3.8% AA) - FWH (calculated as 30 min)
1.75 oz Styrian Golding - Cube hop (calculated as 20 min)

Wyeast 3711 French Saison

1 oz Black Hand Brazilian coffee, coarsely ground - 1 day before bottling

Mash: 148 for 60 min
Mash-out: 170 for 15 min
Boil: 90 min

%%%%%%%%%%%%%%%%%%%%%%

After having tons of coffee porters and stouts, I decided to go with something lighter in color, mainly because I can't leave well enough alone. My favorite canvas for experimenting is the saison.

I needed a coffee that would go well with the spicy character of 3711, so I was initially looking for a lighter roast. Unfortunately none of the lighter roasts I tried seemed to fit the profile I was aiming for. Next I tried a local roaster's Brazilian coffee, a medium/medium-light roast. They say about this roast:
Quote:
Soft & nutty, with notes of bittersweet chocolate. These single-origin, Brazilian beans are laid out to sun-dry with the cherry on. This imparts a rich, dry, fruit flavor and adds body to the cup.
Obviously, unless you live in the Richmond area you won't be able to get this particular roast. To start, find a light/medium roast coffee you enjoy, and imagine it in a saison. Experiment a little. Buy good quality, fresh coffee.

The coffee blends beautifully with the yeast flavors, and gives a bit of mouthfeel. Unfortunately I believe it also killed my head retention.

This is a beautiful beer, but it's not for everyone. Some people said to cut back on the coffee, some said add more. While I wish it had the big fluffy head associated with saisons, I will definitely be brewing this again!

Things I would do differently next time:
1.) My efficiency was a little low due to the quality of the pilsner malt (I usually get about 75%). It was free, so I can't complain, but I'll use fresher malt.

2.) I won't crush the beans. Coffee grounds ended up getting into the bottling bucket, and thus into the bottles. May need to increase the coffee due to lower surface area.

3.) Lighter roasts don't express as much oil as darker roasts, but they do have some. I might age my beans in a paper bag for a few days to wick away oils.
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Old 05-15-2013, 10:51 PM   #2
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This looks awesome! I'm compiling a collection of Saison recipes and this just made the list.

For the coffee, you just poured the grounds into the fermenter? What about cold brewing it?
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Old 05-16-2013, 02:18 AM   #3
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I decided to add the grounds straight to the fermenter a day before bottling. Easier to measure than cold-brewing, and lots of coffee flavor. I would say, just to avoid getting grounds in your bottling bucket to use whole coffee beans. You could cold-brew the coffee, but it'd give a different flavor, though probably better head retention. The way I did it though, it turned out beautiful!

And I just gotta say thank you for commenting. I was worried that everybody out there in HBT land thought this idea was disgusting and didn't want to comment!

EDIT: Just to clarify, maybe not easier, per se, but based on other people's results, I found better estimates based around beans than cold-brewed. Whenever I asked about cold-brew I got a wide range of volumes from an ounce to a cup or more, whereas with beans the measurements were fairly consistent from thread to thread.
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Old 05-17-2013, 12:07 PM   #4
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Why not grind the coffee beans and put them in a hop bag? Looks like you have a good brew going.
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Old 05-17-2013, 12:12 PM   #5
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I dunno, I just assumed the hop bag wouldn't keep the grounds contained, and I didn't have one around anyway because I rarely use them. Something else to try with a future batch.

This beer has now been in the bottle about 4 weeks, and keeps getting better!
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Old 05-17-2013, 12:25 PM   #6
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How about a small BIAB bag? My dry hopping bag is made from some leftover Voile material. BTW the recipe sounds interesting.
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Old 05-17-2013, 07:26 PM   #7
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mb82, another good option. If you come to the next JRHB meeting, or the anniversary party, I'll probably have some there.
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Old 05-17-2013, 07:33 PM   #8
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Quote:
Originally Posted by eulipion2 View Post
mb82, another good option. If you come to the next JRHB meeting, or the anniversary party, I'll probably have some there.
When is it? I might be able to come on by.
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Old 05-17-2013, 07:35 PM   #9
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Next meeting is June 12 at Mekong. Anniversary party is tomorrow evening at Legend. It started out as being for dues-paying members, but I'm not sure if that's still true.
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Old 05-17-2013, 07:45 PM   #10
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Quote:
Originally Posted by eulipion2 View Post
use whole coffee beans.
i'm wondering how efficient the use of whole beans is. the outside of a bean is pretty hard, kilned and dried; so low permeability. one of the reasons you grind coffee beans is to expose the porous, softer insides.

great thing about cold-steeping (cold-brewing) is that you can control the flavor. put some in the bottling bucket, mix very gently, taste a sample, add more if desired. obviously you need to be very sanitary about the whole process.
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Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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