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Old 11-15-2007, 03:58 AM   #1
Ó Flannagáin
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Wichita Falls, Tx
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Recipe Type: All Grain   
Yeast: WLP 566   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.015   
IBU: 28.5   
Boiling Time (Minutes): 60   
Color: 8.7   
Primary Fermentation (# of Days & Temp): 7 days let it hit 85F on the second day then bring back down over a couple days to 70   
Additional Fermentation: 3 - 6 weeks in bottles/keg   
Secondary Fermentation (# of Days & Temp): 2-3 weeks   

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Se La Saison
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 65.98 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 12.22 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.89 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 3.23 %
0.15 lb Caramunich Malt (56.0 SRM) Grain 1.47 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.2 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 7.0 IBU
0.25 oz Goldings, East Kent [5.00 %] (30 min) Hops 3.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 2.0 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.25 lb Turbinado (10.0 SRM) Sugar 12.22 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.98 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.23 qt of water at 161.4 F 150.0 F (I Actually mashed around 146-147)
10 min Mash Out Add 7.18 qt of water at 200.2 F 168.0 F


Notes:
------

Seasonal Yeast Strain... let fermentation hit 85+ on the second day, then bring back down to 70 over the next day or two. I mashed this one reallllly low, around 146F. Now that I think about it, I believe the FG was around 1.010-11
-------------------------------------------------------------------------------------


 
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Old 11-15-2007, 04:30 PM   #2
ColoradoXJ13
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Dec 2006
Somerville, MA
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You'll have to keep us updated on that yeast strain, I have used WLP565 which has really poor attenuation, which is not what you want with a saison, they should finish dry, but it has a great flavor. Chris White says that WLP566 attenuates much better.

 
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Old 11-15-2007, 04:55 PM   #3
Ó Flannagáin
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This beer is awesome, I love it, and got a great review from Evan, you can read that over here: http://www.homebrewtalk.com/showthread.php?t=42922

I forgot to note the FG, but now that I think hard about it, I believe it was around 1.010-11

 
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Old 11-15-2007, 05:14 PM   #4
Evan!
 
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Man that stuff really seemed like it had more residual sugar than 1.010...like the dextrins were really evident, especially as it warmed up. I still wonder how DuPont and the like gets that subtle sour-acidic note. Maybe a touch of acidulated malt?

Dude, I gotta tell ya, if you can get your hands on a bottle of their Avec Les Bons Voeux, jump on it.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-15-2007, 05:16 PM   #5
Ó Flannagáin
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Jan 2007
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Quote:
Originally Posted by Evan!
Man that stuff really seemed like it had more residual sugar than 1.010...like the dextrins were really evident, especially as it warmed up. I still wonder how DuPont and the like gets that subtle sour-acidic note. Maybe a touch of acidulated malt?

Dude, I gotta tell ya, if you can get your hands on a bottle of their Avec Les Bons Voeux, jump on it.
It does seem sweeter, but I really think that was the yeast. After thinking about it, I'm pretty dang sure it was that low. I remember having a few beers back to back saison, hefe and something else all hitting 1.010 almost on the nose which amazed me. That yeast is pretty intense. I'd love to try someone elses Saison, but I have such a horrible beer selection here in North Texas. Maybe once I get over to Georgia I'll find a better/bigger beer store.

 
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Old 11-15-2007, 05:17 PM   #6
Evan!
 
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Or how about I toss one into your package? It's a 750, so it'll cut down on how many of mine I can send, but let me know what you wanna do.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-15-2007, 05:21 PM   #7
Ó Flannagáin
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Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Quote:
Originally Posted by Evan!
Or how about I toss one into your package? It's a 750, so it'll cut down on how many of mine I can send, but let me know what you wanna do.
That would be awesome!

 
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Old 11-15-2007, 09:38 PM   #8
Ó Flannagáin
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Went to pour one just now and the kegs empty

 
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Old 05-26-2009, 01:36 PM   #9
RudeLead
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Mar 2009
Oslo, Norway
Posts: 47

Sounds nice. But I wonder why everyone seems to make these over the top saison recipes. Dupont is my favourite by far and I know that they only use pale malt, wheat syrup and hops, no spices, sugar or specialty malts, which is the classic way. I know a few brewers use hints of spice, but I feel that Saisons get most of the character from the yeast and don't need a kitchen sink recipe.

No offence to you, of course - beer is all about individual taste and that's what makes it so exiting. But I feel that these are really "American Saisons" and got little to do with the Belgian style exept the yeast.
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Old 01-12-2011, 03:14 AM   #10
McCuckerson
 
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Quote:
Originally Posted by RudeLead View Post
Sounds nice. But I wonder why everyone seems to make these over the top saison recipes. Dupont is my favourite by far and I know that they only use pale malt, wheat syrup and hops, no spices, sugar or specialty malts, which is the classic way. I know a few brewers use hints of spice, but I feel that Saisons get most of the character from the yeast and don't need a kitchen sink recipe.

No offence to you, of course - beer is all about individual taste and that's what makes it so exiting. But I feel that these are really "American Saisons" and got little to do with the Belgian style exept the yeast.
+1, same with the hefes.
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