Saison BBD Saison Furtif

[IPAAAA]

So I want to brew this but not sure how to go about making a AG version of this.

Anyone have a suggestion on how I should do that using the partial mash info in the op.

 

[ChshreCat]

So I want to brew this but not sure how to go about making a AG version of this.

Anyone have a suggestion on how I should do that using the partial mash info in the op.

I'd drop the LME and up the pilsner by 6 lbs.

 

[IPAAAA]

I'd drop the LME and up the pilsner by 6 lbs.

So you are saying to make it like this...

11.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.04 %
2.00 lb Munich Malt (9.0 SRM) Grain 14.81 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.41 %

What if I made it like this...

8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 42.1 %
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 31.6 %
3 lbs Munich Malt (9.0 SRM) Grain 15.8 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 10.5 %

Btw...do you know how to add the Wyeast 3711 into beersmith with the correct info for it?

EDIT: Bah looks like my local brewstore doesn't carry this yeast and the place I am gonna order my hops from online doesn't either...hmm. Any good yeast substitute like a white labs version or should I just get this one online?

 

[ChshreCat]

Your recipe won't quite be the same as mine, but I'm sure it'll be tasty too. Little less of the pilsner taste, bit more wheaty. Part of homebrewing is taking a recipe and making it your own.

IMHO... there is no substitute for Wyeast 3711. There are other saison yeast you can use, but most of them are balky and don't have the attenuation that the 3711 gives you. I'd find a shop you can get that from and get your hops and yeast there if you can.

 

[IPAAAA]

Your recipe won't quite be the same as mine, but I'm sure it'll be tasty too. Little less of the pilsner taste, bit more wheaty. Part of homebrewing is taking a recipe and making it your own.

IMHO... there is no substitute for Wyeast 3711. There are other saison yeast you can use, but most of them are balky and don't have the attenuation that the 3711 gives you. I'd find a shop you can get that from and get your hops and yeast there if you can.

Very true but you have tasted yours and I haven't even made one so I want it to be good.

How would I go about making it less wheaty with that second recipe I posted. Also, do you think I should still do the pound of sugar after the fermentation like you posted in the op?

 

[ChshreCat]

Well if you want it like mine, then just swap out the LME for 6 lbs of 2-row and keep everything else the same.

 

[IPAAAA]

Ok. How many days into the fermentation did you pour in the pound of sugar?

 

[ChshreCat]

I add the sugar right as the krausen starts to fall.

I dissolved the sugar in a bit of boiled water, cooled it and then added it in.

 

[IPAAAA]

I add the sugar right as the krausen starts to fall.

I dissolved the sugar in a bit of boiled water, cooled it and then added it in.

I don't have a carboy so that is why I ask. O well I guess I will just watch it and see.

Thanks.

 

[ChshreCat]

What do you ferment in?

 

[fineexampl]

i'm very surprised how (aside from the extract; i went AG) similar this recipe is to how mine ended up. I mean, it's totally different, but thematically it's similar.

I took my notes for my (called it Wabbit Saison!) recipe based on the Jamil Show on saison. I mashed LOW as in 147-148F. Initially i had a hefty spice bill, but after that podcast i lowered it to a total of all the spices down to 1tsp that i forgot to add at flameout and decided to toss in midway through chilling. I'll be amazed if it even has any of those spices in the flavor. Also, 7.5oz of hops to counteract the high abv once this finishes.

The yeast i chose is from East Coast Yeast and their Saison Brasserie blend. My OG was 1.077 and took off in about 6-8hrs. Had to clear the airlock twice.

Congrats on the award! I'm very jealous.

 

[ChshreCat]

Zircon encrusted... those wouldn't be tweezers, would they?

 

[fineexampl]

Zircon encrusted... those wouldn't be tweezers, would they?

I don't get many things encrusted with zircon, but tweezers would be one of them for sure.

 

[starrfish]

Zircon encrusted... those wouldn't be tweezers, would they?

LOL did I miss something? I still have some of these left... not many... But enjoying one now. I think the yeast is the key to this one... I'd special order if you have to. Washed mine and have some for a saison lite for the next batch... brewing lighter in color for this one (no black pat for color) just liked the dirty color on a big bear of a beer like this!

 

[ChshreCat]

LOL did I miss something?

Only if you're not a Zappa fan.

 

[starrfish]

WHY DOES IT HURT WHEN I PEE!!!

best Zappa ref I could do short notice!

 

[Waunabeer]

Chshrecat, I definitely will be tying your saison recipe. I just bottled your Double Chocolate Oatmeal stout recipe and it was good enough to drink on bottling day. I can't wait for a couple of weeks to start popping them.

If this is anywhere near as good, I'm stoked. Thanks for the great recipes and keep them coming.

 

[ChshreCat]

I like my oatmeal snout a lot, but this is hands down my favorite beer. I hope you like it.

To answer your other question, I don't have any problems with standard bottles and caps with this recipe.

 

[coldrice]

Why is the sugar added towards the end of primary? Why not add it in the boil? Is it just to avoid caramelization or is to not confuse the yeast?

 

[ChshreCat]

Simple sugars are easier for the yeast to digest. They don't need to make the enzymes they need to break down more complex sugars like maltose. If you give them a bunch of simple sugars right off the bat, they'll digest them more than the maltose and not produce the enzymes. It's possible to end up with a stuck ferment that way.

By adding them later, you give the yeast a chance to eat up the maltose first before you provide them with the simple sugar.

 

[coldrice]

Thats kinda what I figured... what I still don't get though, is do you just dump in the sugar solution and rely on osmosis to distribute it, or do you agitate the fermenting wort and risk disturbing the trub as its forming on the bottom of the bucket?

 

[ChshreCat]

I dissolve the sugar in a small amount of water so it's basically a thin syrup, then I just pour it right in. The yeast will find it, wherever it goes. Once or twice, I didn't even take the lid off the ale pail. I just used a funnel and poured it in the airlock hole.

 

[jbrookeiv]

Going to be brewing this very soon. Have to make a couple of hops substitutes, trying to use the hops I have on hand, but the grain and yeast will definitely stay the same. Here's the subs I'm making.

Subbing:

Northern Brewer for Perle
Fuggles for Hallertau
Sterling for Saaz

I have all of these hops on hand, and according to some substitution charts I found, they should work well. Since I live in Florida, this is going to be a dream, since I won't have to worry about keeping the temperature ~70F. Can't wait!

 

[Dannost]

Getting the ingredients for this one. I'm curious about your gravity. I assume your OG was taken at pitching, but did you try to take into account the added sugar? How would you calculate ABV due to that?

 

[ChshreCat]

The OG is what Beersmith spits out for the recipe, so it would include the sugar. I always cut and paste from Beersmith when I post. If you add the sugar later (as I do) you should expect your OG to be a little under that.

The efficiency setting is set for 75%, and I usually do better than that so my OG after brewing is closer to that number than it might otherwise be, then the sugar boosts me over it a bit.

 

[starrfish]

Ditto, but I use tastybrew.com/calculators. 1lb of belgian candy sugar boosts the OG 1.008 with final alcohol raised .8%

 

[Dannost]

I use ibrewmaster on the iphone to calculate, but I always take an actual OG reading.
I'll use the calculator and factor in the additional for the sugar - it will be close enough.

 

[starrfish]

I still take an OG, but use the numbers from tasty brew recipe as a starting point just to let me know if I hit High or Low of what it should be.

 

[beergolf]

I am drinking one of these right now.

Thanks for the great recipe. I did this thinking that I would save some for a family gathering at the end of June. I put half of the batch in 22 oz bottles and was going to save those. BUt??????????????

I just may have to do another batch so I don't drink it all before then.

 

[ChshreCat]

I just may have to do another batch so I don't drink it all before then.

Do 2 more batches... just in case.