danstar belle saison yeast recipe recommendations

[jigtwins]

looking for a recommendation for a recipe to use this yeast with. Never brewed a saison so im in unfamiliar territory. I've looked thru the recipe forum, but not found much.

 

[pricelessbrewing]

Not many recipes include that particul yeast, but you could sub it for whatever the recipe yeast is for a twist on the intended brew. Cottage house saison has a lot of good things about it, but I haven't brewed it yet. However it's on my to do list.

 

[snowveil]

The base should be all pilsner malt, with a little bit of wheat and/or munich/vienna (1lb, 10% at most) thrown in.

Hop it to 20-30 IBUs with noble hops.

Pretty versatile style to work with

 

[Hamaki]

Any recommendations on fermentation temps?

 

[jamboo]

Here is my version of the Hibiscus Nelson Saison many on here have brewed:

9 lbs 8.0 oz Pilsen
1 lbs Munich Malt (9.0 SRM)
8.0 oz Wheat, Flaked (1.6 SRM)
4.8 oz Oats, Flaked (1.0 SRM)
1.00 oz Nelson Sauvin [12.00 %] - First Wort 90. Hop
6.0 oz Cane (Beet) Sugar (0.0 SRM)
1.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop
2.0 pkg Danstar Belle Saison (rehydrated)
2.00 oz Nelson Sauvin [12.00 %]
8.00 oz Hibiscus (Secondary 7.0 days)

 

[snowveil]

Any recommendations on fermentation temps?

Start in the mid sixties, ramp up 1 or 2 degrees each day until you hit the mid seventies or eighty degrees Fahrenheit. No need to go ridiculously high with this strain, it's a vigorous attenuator.

This yeast is pretty easy to work with!

 

[MikeInMKE]

I tried making a super simple recipe with this yeast.

10 pounds of 2-row
2.25 pounds of Munich 20L *
2 ounces Tettnang @ 60 minutes
1 ounce Tettnang @ 0 minutes
1 zest of one orange once wort has been chilled to 180F
1 package of Belle Saison, pitched at 80 degrees

Fermented on my kitchen counter in the middle of summer with the A/C set to 78 degrees. Fermentation appeared to be done in 3 days, but I gave it a whole two weeks, then racked to a keg. I skipped using any fining agents, and the result was that it was quite cloudy. I'd get sediment out of the keg for the whole first gallon I pulled from it, which might have contributed to a flavor I was not happy with, but after a few more weeks sitting still in the keezer it now has a very pleasing funk-ness with a little tartness to it.



* I made my own Munich by roasting 2.25 pounds of 2-row in the oven for 30 minutes at 300 degrees, which I let cool to room temperature, and then placed in a paper shopping bag for two weeks.

 

[jigtwins]

Thanks for the replies. I will try the recipe jamboo posted and see how it comes out.