Saison recipe critique

[mneilson]

Planning on brewing my first saison soon, and I'd like a little feedback on a recipe

80% pilsner
11% Vienna
3% each of flaked rye, wheat, and oats
Mash at 149F for 90 minutes

90 minute boil
22.5 IBU of Hallertauer @60 minutes
2.5 IBU of EKG @5 minutes

White Labs Saison II (WLP566) or Danstar Belle Saison
Pitch yeast at 68F, and let free rise where it may

Thoughts?

 

[CrystalShip]

Looks good. I like to add a bit of sugar to my saisons because I like them dry. Last one I did was 8lb pilsner malt, 2lb rye malt, 1lb agave nectar. Used wyeast 3711 and it can out great


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[finsfan]

Dont let it rise on its own, temp control is still needed even though these ferment warmer. I would also consider using a half pound to a pound of acidulated malt to make it truer to style.

 

[CrystalShip]

Looks good. I like to add a bit of sugar to my saisons because I like them dry. Last one I did was 8lb pilsner malt, 2lb rye malt, 1lb agave nectar. Used wyeast 3711 and it came out great. Your ibu range looks spot on. I'm a fan of saaz in a saison, I find it compliments the spicy character nicely. I'm sure goldings and hallertau will be lovely too


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[mneilson]

Yeah, I was considering adding a little bit of sugar as well (about 2oz per gallon) to help with the dry finish. I can temp control (at least on the cooling end, no heat yet)...what should I try to keep it under?

 

[mneilson]

I will probably leave out the sauermalz on this one: I'm working on a clone of Saison du Swamp for my wife, and it's not on their grain list.

 

[Facinerous]

Your recipe does look good. Go with it.

I just did a saison similar to yours. Let it primary for a month at about 75 degrees with wy3711.

Letting it carb up right now in keg but stole a sample or two. Had some major saison funk to it. It was my first one also, so I wish you luck.

That 3711 really is a beast. Reduced my OG from 1.050 to 1.002ish

 

[sudbuster]

Planning on brewing my first saison soon, and I'd like a little feedback on a recipe

80% pilsner
11% Vienna
3% each of flaked rye, wheat, and oats
Mash at 149F for 90 minutes

90 minute boil
22.5 IBU of Hallertauer @60 minutes
2.5 IBU of EKG @5 minutes

White Labs Saison II (WLP566) or Danstar Belle Saison
Pitch yeast at 68F, and let free rise where it may

Thoughts?

Well, Sir, it is almost impossible to critique a Saison recipe. They used what they had. But one thing stood out, The yeast. I have made a pilsner and a saison from the same split run, just by using different yeasts. With a saison, it is all in the yeast and temperature control. Search "saison" or cottage saison for further help. cheers.

 

[pvault98]

i brew saison quite a bit as well as read a lot about the style, including the historical aspects of it. you're recipe looks great and the only things i would recommend considering are:

- temp control the first couple days during growth, then let free rise as it wants for the most part but i shoot for about 2-3 degrees per day increase up to the upper 80's no problem

- acid malt, but not so much for flavor but for the mash Ph. this is a lighter style and if you have moderately hard water your ph will be a bit too high and likely lead to some astringency

-like any beer, healthy starter and O2

your recipe, fermentation plan, and 90 min boil are all inline with making a good saison, let us know how it turns out.

 

[mneilson]

thanks for all the suggestions. Going to brew this up tomorrow