1 gal saison

[CrashNebula]

Looking for a 1 gallon saison recipe. Any body got one? Was thinking about using the yeast bay farmhouse sour ale any recommendations on it?

 

[The10mmKid]

http://www.brewmasterstore.com/recipes.aspx?id=James%27%20French%20Saison%20%28One%20Gallon%29.xml

 

[Kent88]

1.75lb Pilsner Malt
0.5lb White Wheat
0.2lb Carvienna

Dough in at 120F with about 4.5qt water, raise to 148F-150F and mash for 1 hour.
Lauter and sparge to make 1.75 gallon.
Boil for one hour adding 0.2oz of each Kent Goldings and Willamette at 60min, and another 0.2oz of Kent Goldings at 20min (feel free to cut back a little if you don't like highly hopped beer). You should boil down to 1.25 gallons. I have been brewing a bunch of 1-gallon batches and this is a good way to reduce the amount of trub in the fermenter.
If you really are feeling adventurous, add 0.2lb of rhubarb at 20min. Then secondary onto another 0.5lb rhubarb.

 

[Opiate42]

Have another one for yah! I whipped this up as my first saison, easy and turned out quite nice and highly drinkable:

1 lbs Bohemian Floor Pils
0.8 lbs Vienna
0.2 lbs light wheat malt

4g Glacier @ 60
5g Saaz @ 30
5g Saaz @ 15

Mash @ 150 for 60 min
60 min boil

Used Fermentis T-58 dry yeast, rehydrated.

Originally wanted to make this a peach saison but forgot to add the peaches to the secondary and let it ride nekkid.

If you really are feeling adventurous, add 0.2lb of rhubarb at 20min. Then secondary onto another 0.5lb rhubarb.

:rockin:
Whoa.... rhubarb.... hadn't thought of that, sounds awesome!

 

[m00ps]

Here's a scaled down Rye saison I did:
1.0 lb pils
0.5 lb rye
0.5 lb flaked wheat
0.08lb honey malt
0.25 lb cane sugar

I used a blend of WLP566, WLP565, and WY3711 and a bunch of sorachi ace hops

 

[Kent88]

@Opiate42 wish I could take credit for it, but I can't. I'm planning on brewing a 2.5 gallon batch this summer.

I guess I scaled it down for you.

 

[Opiate42]

@Opiate42 wish I could take credit for it, but I can't. I'm planning on brewing a 2.5 gallon batch this summer.

I guess I scaled it down for you.

Going to have to try that when it starts showing up at the markets, thanks for the idea for sure!

 

[CrashNebula]

1.75lb Pilsner Malt
0.5lb White Wheat
0.2lb Carvienna

Dough in at 120F with about 4.5qt water, raise to 148F-150F and mash for 1 hour.
Lauter and sparge to make 1.75 gallon.
Boil for one hour adding 0.2oz of each Kent Goldings and Willamette at 60min, and another 0.2oz of Kent Goldings at 20min (feel free to cut back a little if you don't like highly hopped beer). You should boil down to 1.25 gallons. I have been brewing a bunch of 1-gallon batches and this is a good way to reduce the amount of trub in the fermenter.
If you really are feeling adventurous, add 0.2lb of rhubarb at 20min. Then secondary onto another 0.5lb rhubarb.

So do you add the rhubarb in the boil?

 

[EJay]

Looking for a 1 gallon saison recipe. Any body got one? Was thinking about using the yeast bay farmhouse sour ale any recommendations on it?

Midwest posts their recipes online and I really like their "Monk's cowl belgian ale". I've made it several times, and my next brew will be scaled up to 2.5 g and use Belle Saison yeast. I've always made it with t-58 in the past.

 

[Kent88]

@CrashNebula, yep, you'd add a portion in the boil (at 20min) and a portion in secondary. If your fermenter has the space I'd say add another 0.2lb in primary too.

 

[CrashNebula]

Thank you everyone for the great responses

 

[TasunkaWitko]

I have a Jalapeno saison recipe, if you are interested. It has both spicy and mild variations, and has amounts for 1- and 5-gallon batches.

It is in PDF format, so pm with your email address if you would like it.

 

[IDoBleedBrew]

I just read that jalapeño saison recipe and was thinking about brewing it myself. Interesting how the two recipes are quite different. I would have figured simply more peppers would be the difference between the spicy and the mild, but the two are essentially completely different recipes for a mild/spicy variant. Interesting that each recipe only calls for 1 jalapeño per gallon but the difference in spiciness comes from the extra sugar. I would have never imagined.