Any good saison recipes with american hops and acidulated malt?

[Rolly]

I'm looking for a <8% ABC recipe for a saison. I want a dry tart flavor with pineapple notes and some American bitterness and aroma. I'm not talking about a Belgian ipa, but just some hop character. Something with wheat.

Some commercial examples would be St. Feullien Saison, Lost Abbey Red Barn Ale, Lost Abbey Carnevale.

I think ideally I'd use wyeast 3711. Any ideas?

 

[dwarven_stout]

When I think "pineapple", I think Brett C, not St. Feullien or Red Barn. I get a lot of banana and light fruit (like apple and pear) from Red Barn.

As far as American hops, I like Amarillo in a saison. Nugget is pretty good, too. Wyeast 3711 is pretty much the saison yeast of choice at the moment, though I still prefer the tropical fruit/spice/citrus that I get from 3724. 3711 will still give you citrus and spice, and it will ferment quick and clean.

 

[SD-SLIM]

I'm looking for a <8% ABC recipe for a saison. I want a dry tart flavor with pineapple notes and some American bitterness and aroma. I'm not talking about a Belgian ipa, but just some hop character. Something with wheat.

Some commercial examples would be St. Feullien Saison, Lost Abbey Red Barn Ale, Lost Abbey Carnevale.

I think ideally I'd use wyeast 3711. Any ideas?

I really like this recipe...I subbed the apricot for pineapple: http://byo.com/stories/recipeindex/article/recipes/92-belgian-and-french-ale/1372-saison-vrucht

 

[phenry]

FWIW, Boulevard's Tank 7 uses Tradition, Simcoe, and Amarillo according to their website. I just brewed a Saison last weekend with Warrior, Simcoe, and Amarillo, so I can't really be of much help experience-wise.

 

[Rolly]

So any suggestions on using acidulated malt for this beer? I'm also thinking about using pale malt instead of pils, white wheat, and something to get that beautiful orange color that saisons have. Any suggestions?

 

[dwarven_stout]

So any suggestions on using acidulated malt for this beer? I'm also thinking about using pale malt instead of pils, white wheat, and something to get that beautiful orange color that saisons have. Any suggestions?

Stick with pils, and use ~10% munich to get the deeper color. I like a grainbill that's about 80% pils, 10% munich and 10% wheat, rye or another "rustic" malted grain. You can also dial it back to around 5% caramunich instead of regular munich, or add some flaked cereal grain for some more head (I like flaked rye for this). If you want to add some acid malt, you can just replace a portion of the pils with acidulated. 5% is probably a good starting point.

 

[Vance71975]

I'm looking for a <8% ABC recipe for a saison. I want a dry tart flavor with pineapple notes and some American bitterness and aroma. I'm not talking about a Belgian ipa, but just some hop character. Something with wheat.

Some commercial examples would be St. Feullien Saison, Lost Abbey Red Barn Ale, Lost Abbey Carnevale.

I think ideally I'd use wyeast 3711. Any ideas?

For your Consideration i give you:

American Saison
Saison


Batch Size: 5.00 gal
Boil Size: 7.50 gal
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 38.46 %
2.00 lb Acid Malt (3.0 SRM)(AKA acidulated malt) Grain 15.38 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.38 %
2.00 lb Rye Malt (Briess) (3.7 SRM) Grain 15.38 %
2.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 15.38 %
0.50 oz Simcoe [13.00 %] (30 min) Hops 18.3 IBU
0.50 oz Amarillo [8.50 %] (20 min) Hops 9.4 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
OR
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
Or a combo One package of Each.


Beer Profile

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.09 %
Bitterness: 27.8 IBU
Est Color: 6.8 SRM


Mash Profile

Double Infusion, Light Body
30 min Protein Rest Add 11.70 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 10.40 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 10.40 qt of water at 210.3 F 168.0 F

 

[Rolly]

For your Consideration i give you:

American Saison
Saison


Batch Size: 5.00 gal
Boil Size: 7.50 gal
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 38.46 %
2.00 lb Acid Malt (3.0 SRM)(AKA acidulated malt) Grain 15.38 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.38 %
2.00 lb Rye Malt (Briess) (3.7 SRM) Grain 15.38 %
2.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 15.38 %
0.50 oz Simcoe [13.00 %] (30 min) Hops 18.3 IBU
0.50 oz Amarillo [8.50 %] (20 min) Hops 9.4 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
OR
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
Or a combo One package of Each.


Beer Profile

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.09 %
Bitterness: 27.8 IBU
Est Color: 6.8 SRM


Mash Profile

Double Infusion, Light Body
30 min Protein Rest Add 11.70 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 10.40 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 10.40 qt of water at 210.3 F 168.0 F

This recipe looks pretty interesting. Do you have any tasting notes? Why no 60 min hop addition? Could I increase the flavor/aroma hops as well?

 

[Vance71975]

This recipe looks pretty interesting. Do you have any tasting notes? Why no 60 min hop addition? Could I increase the flavor/aroma hops as well?

No tasting notes as i created the recipe per the request, i have never brewed it my self. No 60 min addition because the bitterness from late hopping or hop bursting is much smoother from my experience. Feel free to Modify anything to suit your taste and preferences!

 

[jmkratt]

I really like this recipe...I subbed the apricot for pineapple: http://byo.com/stories/recipeindex/article/recipes/92-belgian-and-french-ale/1372-saison-vrucht

How much pineapple did you swap? Did you use fresh or what? I am interested in trying this!

 

[SD-SLIM]

How much pineapple did you swap? Did you use fresh or what? I am interested in trying this!

I used 5lbs of fresh pineapple...it turned out great!