Building a Unique Saison Recipe.

[SillyMonkeyBrewery]

So, I am having brewers block a bit. I am thinking about building a saison recipe for a comp in April and brewing next weekend. I am relatively new to brewing and this will be my first comp. I know the answer to this question should be, "just brew a straight Saison, and work on technique" but I come from a culinary background and my instincts tell me to stay true to my brew style.

This said, I am trying to build a unique flavor profile for a Saison that will be spicy, dry, and clean. I like the idea of having some heat in it. I want to keep the fruit out as much as I can, at least in flavor - but some would be fine. I really just want to keep the sour out of it. Because of this I am thinking of using a 3711 or a 3711/1056 blend.

I really want the pepper flavors to pop, and some heat - so I might use some rp flakes or chili powder. And lastly I am thinking about putting it on oak to get a hint of tannin.

My questions are these: Is this approach going to kill me in comp because I am deviating too far from traditional Saison? Is my approach just insane and makes no sense from an experienced brewers perspective? And lastly, go wild with the suggestions or tips on how to achieve the flavor profile I am if you have any good ideas.

Thank you all!

 

[saltymirv]

I've used 3711 several times and I don't get that much pepper flavor. There is some pepper/light phenolic, but I always get more citrus and a hint of tartness. For that reason, I recommend adding 1-2 tsp of pepper per 5 gallons of beer to bring the pepper/citrus in balance. I add it near the end of the boil.

If you're entering the beer under the regular saison category, I'd stay away from chili flavor. When they say spicy in the descriptors they don't mean heat like from chili peppers. If you want to make a saison with chilis, you can totally do that in the spice/herb/vegetable category. Maybe you could do a split batch and enter both categories? Keep like 4 gallons of the beer a standard saison and then siphon a gallon into a jug and add your chili flakes and whatever else you think would work

 

[JKaranka]

If you want to enter it in a competition you should go for as straight as possible (however, I can't see how judges could in all fairness identify half a teaspoon of black pepper or Jamaican pimento if the yeast does its job). You'll have to choose: a) experiment and enjoy, or b) compete.

 

[Yalc]

I suggest WLP 565 and maybe some grains of paradise. Ferment it with only foil over the carboy, appears to be back pressure sensitive or maybe sensitive to CO2 concentration. This is the yeast for the peppery notes you are looking for. Gotta be patient with that yeast.

 

[SillyMonkeyBrewery]

If you want to enter it in a competition you should go for as straight as possible (however, I can't see how judges could in all fairness identify half a teaspoon of black pepper or Jamaican pimento if the yeast does its job). You'll have to choose: a) experiment and enjoy, or b) compete.

This is great feedback. Coming from culinary background it is all about flavor profiles, but you are reaffirming the research I am finding that beer comps are all about accuracy not unique flavors.

I suggest WLP 565 and maybe some grains of paradise. Ferment it with only foil over the carboy, appears to be back pressure sensitive or maybe sensitive to CO2 concentration. This is the yeast for the peppery notes you are looking for. Gotta be patient with that yeast.

I will look into this strain. Do you typically ferment high temp like 3711?

 

[Yalc]

I usually start around 68 and let it go 2 days then let it free rise as high as it wants in my garage in the South Florida Summer. Usually mid 80's.