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Old 10-30-2013, 02:53 AM   #1
Matteo57
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Default Saison Recipe Suggestions?

Anyone want to critique my saison? First saison recipe so... And I know it's not suppose to neccessarily be hoppy, but I figured a bit of hoppyness wouldn't be bad
I was also thinking of Upping 20 to 30 minute hops and then taking out 5m ones and possibly dry hopping slightly instead.

IBUs projected at 29
OG: 1.058
FG: 1.008

Grains & Adjuncts
Amount Percentage Name Time Gravity
1.00 lbs 3.70 % Candi Sugar, Clear 60 mins 1.032
22.00 lbs 81.48 % Pilsner (2 Row) Bel 60 mins 1.036
2.00 lbs 7.41 % White Wheat Malt 60 mins 1.040
1.00 lbs 3.70 % Munich Malt 60 mins 1.037
0.50 lbs 1.85 % Vienna Malt 60 mins 1.036
0.50 lbs 1.85 % Acid Malt 60 mins 1.027

Hops
Amount IBU's Name Time AA %
0.50 ozs 11.60 Galaxy 60 mins 15.20
0.50 ozs 7.03 Galaxy 20 mins 15.20
0.50 ozs 5.78 Nelson Sauvin 20 mins 12.50
0.50 ozs 2.31 Galaxy 5 mins 15.20
0.50 ozs 1.90 Nelson Sauvin 5 mins 12.50

Split batch into 2 5.5g each into fermentors

Yeasts (1 per fermentor)
Amount Name Laboratory / ID
1.00 pkg French Saison Wyeast Labs 3711
1.00 pkg Belgian Style Saison Blend White Labs 0568

Adding strawberries to at least one... maybe cucumber to another or str. and cucumber... Not sure.. That will be in secondary anyways, so have some time to think.

Name Days / Temp
Primary 2 days @ 68.0F
Primary 2 days @ 72.0F
Primary 4 days @ 77.0F
Primary 4 days @ 82.0F
Primary 5 days @ 86.0F


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Old 10-30-2013, 02:33 PM   #2
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I don't see anything off about it. I would just ask what temp you planning to mash? I generally like to keep my Saisons around 148-149. I like a dry saison. I also like to let 3711 free rise as high as it wants. I feel you get a lot of characteristic doing that.

Personally I would drop the 20 minute additions and up the 5 min to an ounce each. I've done something similar and enjoyed the hop flavor and aroma I got.

Cucumber is awesome in a Saison. I recently had Elektrik Cucumbah from Trinity Brewing Co. They used english cucumbers with the skin on. This added a nice bit of bitterness, that was noticeable as bitterness other than hop. This beer won Gold at GABF.


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Old 10-30-2013, 03:01 PM   #3
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I agree with Schemy's hop suggestions and to mash low. I'd personally also up the sugar to more like 6-8%. Sounds yummy!
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Old 10-30-2013, 05:31 PM   #4
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Save your money and use table sugar instead of the clear candi sugar. It'll have the same effect. I agree to double the sugar and mash low and long (147-148 for 90 minutes) to ensure a very fermentable wort... though 3711 would ferment it down regardless.
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Old 10-30-2013, 06:33 PM   #5
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Quote:
Originally Posted by Schemy View Post
I don't see anything off about it. I would just ask what temp you planning to mash? I generally like to keep my Saisons around 148-149. I like a dry saison. I also like to let 3711 free rise as high as it wants. I feel you get a lot of characteristic doing that.

Personally I would drop the 20 minute additions and up the 5 min to an ounce each. I've done something similar and enjoyed the hop flavor and aroma I got.

Cucumber is awesome in a Saison. I recently had Elektrik Cucumbah from Trinity Brewing Co. They used english cucumbers with the skin on. This added a nice bit of bitterness, that was noticeable as bitterness other than hop. This beer won Gold at GABF.
I was thinking along what zach said, going to mash it at 148-149 for 90.

I upped the sugar to 6%, thanks!

I upped the 60m slightly and upped to 1.25oz each of the 5m additions.

Nice about the cucumber! I have always wanted to try a cucumber saison! Looking forward to it! Thanks for the info!
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Old 10-30-2013, 06:50 PM   #6
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using galaxy for your 60 mins is a bit of a waste, IMO. with so many other flavors going on (including late hopping) you won't get anything from the use of galaxy vs. cheaper hops... so why not use cheaper hops. no harm in using galaxy either, but i would save them for a late addition (in this beer or some other).

yet another vote for dropping the 20 mins and upping the 5 mins, or adding a flameout addition.

1.8% of vienna isn't going to do much. i would drop it and split that weight between the munich and the acidulated, but this is getting deep into my preferences...

sounds like a solid saison!
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Old 10-30-2013, 06:56 PM   #7
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It's gonna be hoppy for sure! Hope it turns out good. I would lose the vienna and acid malt, but that's just me.

I will say be careful with cucumber. When you add it, check it every single day. I did 3 lbs in a 5 gal. Belgian pale ale and I didn't check it until 72 hours. It had already turned on me. Tasted like old/cooked/slightly spoiled cucumber. It's been aging for about 6 months and is only now becoming drinkable.

And if you're gonna use strawberries, you better get a crapload of them. Otherwise you won't notice them in the finished beer.
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Old 10-30-2013, 08:11 PM   #8
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Thanks for all of the suggestions and info, much appreciated!
For 3711 strain, you say let it free rise. I live in Southern Cali and weather during the day is right around 70ish currently with it dropping to 50s at night. I have a chest freezer I would keep the beer in while fermenting as an insulator against the cold.
I was thinking of chilling wort to 68-70ish and then pitching yeast and letting it free rise. However since it isn't very hot during the evenings, maybe around day 3-4 start ramping it up personally. Slowly but surely so it's around 80ish for the rest of fermentation. Sound about right?

Thanks a bunch!
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Old 10-30-2013, 08:12 PM   #9
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Also, I 've never used the 568 strain, is it finicky? Should I be cautious with getting it to attenuate completely?
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Old 10-30-2013, 08:17 PM   #10
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Quote:
Also, I 've never used the 568 strain, is it finicky? Should I be cautious with getting it to attenuate completely?
I've only used it in conjuction with WLP645, so I don't know how it acts on it's own....but that being said, it's been fine for me.


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