Basic Saison

[TheDPR]

After a disaster on my Brett saison with White Labs 670 yeast, I feel compelled to come up with just a good straight forward saison...probably should have started there to begin with.

5.5gallon batch
OG: 1.060
IBUs: 28.2
SRM: 7.2

8.5lb Pilsner
3lb Vienna
1lb Wheat Malt
8oz Caramunich

1.25oz Hallertauer (4.8%, 60 minutes)
1oz Styrian Goldings (5.4%, 10 minutes)

Wyeast 3711 French Saison

Mash at 149, pitch at 68, ramp to 80 after 2 days then let it sit for another couple of weeks before bottling.

Going for a rustic, earthy flavor. Hoping the Vienna gives a little toastiness.

 

[HausBrauerei_Harvey]

Looks good, I mash my saisons at 147, FWIW.

 

[m00ps]

Agreed, ill do 147-148 too. I always add 1lb sugar too though for an extra dry finish.

Also, Ive ramped 3711 up past 90 24hrs after starting and it really gives it a bright zip to the finish. Just sayin...

 

[TheDPR]

Ok, will mash a bit lower then.

I'm excited to use this yeast, been meaning to for a while! I love peppery saison a so this should be just the character I'm looking for.

 

[m00ps]

one thing I might suggest is to switch the vienna and wheat amounts. Ive used both vienna and munich in saisons and IME, 2lbs of munich (ive only really added 1lb vienna) made too much malt character and it kinda tasted like a biere de garde rather than a saison. The intense yeast character I loved was very subdued....

 

[yeknom366]

Toss in half a pound or so of cane sugar and it looks like a winner to me!

 

[robbyice1]

honestly just make Jamils Raison de Saison. or vary it slightly

maybe something like this
11# pils
1# wheat
1# munich 10
.75# cane sugar

mash at 147

use mt. hood hops or something mild.

 

[secondbase]

I wouldn't put the caramunich in. Crystal malts don't really have a place in saison. Keep the grain bill simple. My typical grain bill is:

10# Belgian Pilsner
1# Wheat

Mash at 148 for 90 minutes because you want this dry as a bone. Saaz and Styrian goldings throughout. Toss in a couple oz at flameout too. I sometimes dry hop. Pitch around 70, hold for 36-48 hours and then let it go as high as it wants. I prefer the flavor profile of 3724 to 3711. I find I need to add more hops to 3711 to get the character I'm looking for.

 

[Calder]

Toss in half a pound or so of cane sugar and it looks like a winner to me!

Hell, I'd go a couple of lbs in a Saison. But 3711 will dry it out, so maybe not so much.

I wouldn't put the caramunich in. Crystal malts don't really have a place in saison.

This too.


I just put together the grains for a Saison this evening.

6 gallons:
10.25 lbs Pils
0.5 lbs Aromatic
0.25 lbs Carapils
2 lbs table sugar

I'm not using 3711. Am using a bottle cultured yeast from Pleine Lune that I have not used before and do not know the origin of. Will be gradually ramping up the temp and hope it doesn't stall on me.

 

[Queequeg]

Ok, will mash a bit lower then.

I'm excited to use this yeast, been meaning to for a while! I love peppery saison a so this should be just the character I'm looking for.

Just used this yeast myself, got down from SG 1.056 to FG 1.001. I fermented at 65F and ramp to 70 on day 5 and held it there for the remainder of fermentation to clean up.

3711 dosn't need warm temps and at low temps you still get some esters (banana and cider) but loads of phenols and spice.

I highly recommend it and a cool fermentation for it

 

[100amps]

Rye will give you some added spicy snap.
Be careful with the amount of added sugar, your attenuation will be very high, so just be aware your abv might end up very high. Okay if that's what you want.