Brewing a great Saison

I recently put together some good articles and tips on brewing a beer with good hop aroma and flavor, located here.

I thought I'd run a thread with great tips and articles on brewing a great Saison (one of my other favorite styles besides an IPA). I happen to come across a great article that Shaun Hill from Hill Farmstead wrote. Never seen this posted anywhere and thought it was great. So here it is:
http://voyage.50webs.org/bbs.html

More to come as I turn up content.....

 

Very good article! I love Saisons because they are so open to personal interpretation, much more than other styles.

 

Thanks, timing is awesome, putting together a recipe for a Saison right now. May copy the Shipwreck version from HBT:

http://www.homebrewtalk.com/f71/shipwrecked-saison-439724/

 

The Mad Fermentationist just happened to post about Farmhouse/Saison style beers. Lots of good info, especially on blending yeast strains. Click here.

 

Link to the Shaun Hill article moved - here is is: http://archive.is/VkRos written before he had his own brewery

 

@m00ps was a big help when I went to brew my saisons a few weeks ago.

Also I like this thread: http://www.homebrewtalk.com/showthread.php?t=526007&page=2

 

Wow, that is awesome! Thanks for posting this. Due to little temperature controll possibility in my student apartment I wanted to mostly switch to saisons anyhow. This certainly helps a lot. Will probably brew one using this info within the next two weeks.

Even got a Blaugies/HF collab bottle I intend to harvest.

I was thinking my apartment is a bit too warm right now, but if Shaun says it can go up to 32C....well damn, I can work that!

 

I'm gonna be brewing this simple Saison tomorrow and would appreciate any feedback:



Recipe: Saison du pous
Brewer:
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.45 l
Post Boil Volume: 27.95 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.052 SG
Estimated Color: 6.8 EBC
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 67.3 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 2 19.2 %
0.30 kg Munich Malt (17.7 EBC) Grain 3 5.8 %
0.40 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4 7.7 %
50.00 g Saaz [3.00 %] - Boil 60.0 min Hop 5 14.7 IBUs
10.00 g Spalter [6.00 %] - Boil 60.0 min Hop 6 5.9 IBUs
50.00 g Saaz [3.00 %] - Boil 10.0 min Hop 7 5.3 IBUs
1.0 pkg Belgian Saison III Yeast (White Labs #WL Yeast 8 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.26 l of water at 65.0 C 60.0 C 0 min
Mash Step Heat to 65.0 C over 15 min 65.0 C 60 min

Sparge: Fly sparge with 10.69 l water at 75.6 C
Notes:
------

 

I think that recipe looks great I like using a large portion of rye wheat or oats in saisons to combat the absurdly high attenuation of the strains. I like them dry as a bone, but if I can manage to get some body back in there, its great. Whats your fermentation shcedule?

I am very interested to hear how saison III does. I just got it and Im intending to use it in a mixed fermentation next weekend. Please keep us updated. I usually taste some of the starter wort to get a feel for what the yeast can bring to the table. Though I always ferment my saisons in the mid 90s (~34C) so the flavor profile that high is always more pronounced than my starters