Saison Cottage House Saison

[CZs]

azscoob, fantastic recipe - I made my first saison based off of yours, adapted slightly, and absolutely loved it - the flaked oats is something that I'm using in just about every single one of my beers because I love the added soft/silkyness it brings - mine had .25 of Special B in it for an added stone fruit characteristic in the background that surprisingly plays nicely with the citrus/black pepper notes, it gave this splash of dark fruit you might have dipped into the saison as a little snack

 

[ArnooBrew]

Just finished my first batch of this. My wife and I loved it. Will need to brew it again.

 

[azscoob]

azscoob, fantastic recipe - I made my first saison based off of yours, adapted slightly, and absolutely loved it - the flaked oats is something that I'm using in just about every single one of my beers because I love the added soft/silkyness it brings - mine had .25 of Special B in it for an added stone fruit characteristic in the background that surprisingly plays nicely with the citrus/black pepper notes, it gave this splash of dark fruit you might have dipped into the saison as a little snack

I admit, when the peaches are nice and plentiful.... I slice them into wedges and drop them into a glass of this saison, or a glass of wine after a nice dinner...

It's perfect pairing of flavers....

 

[azscoob]

Just finished my first batch of this. My wife and I loved it. Will need to brew it again.

Double up on it if you can, five gallons goes too quickly!

And if you haven't tried it yet, I really like this beer paired with a nice herb roasted chicken or turkey.

 

[Cgreen042389]

Double up on it if you can, five gallons goes too quickly!

And if you haven't tried it yet, I really like this beer paired with a nice herb roasted chicken or turkey.

No kidding kegged 2 1/2 weeks ago and it's already gone, we are brewing this again Tuesday actually debating on whether to do a 10 or 15 gal batch...

 

[CZs]

I admit, when the peaches are nice and plentiful.... I slice them into wedges and drop them into a glass of this saison, or a glass of wine after a nice dinner...

It's perfect pairing of flavers....

you sound like you have a great appreciation for pairings and what plays well with other flavorings - I would be interested to hear or read about what you like to do for brews in the colder months - of course, we're rounding into the warmer seasons - but, don't let that stop you from providing some more awesome info

 

[azscoob]

you sound like you have a great appreciation for pairings and what plays well with other flavorings - I would be interested to hear or read about what you like to do for brews in the colder months - of course, we're rounding into the warmer seasons - but, don't let that stop you from providing some more awesome info

Noted, let me see what I can craft up, perhaps a different thread or something.

 

[Robin0782]

This may have been covered somewhere among 40 pages, but if you are using pilsner malt shouldn't this be a 90 minute boil or is the DMS not an issue for some reason? I kind of want to use some pilsner but I may just end up using pale malt. I'm afraid of DMS...

 

[azscoob]

I think with modern malting processes there is a lower risk of DMS, I could be wrong, but I think it's mostly urban legend at this point in the brewing game, like hot side aeration, autolysis, and Bigfoot.

I have won many a medal with beers brewed with pils and never anything more than a vigorous 60 minute boil.

Besides, in this beer, with the funk from the yeast, the pepper, the honey, etc. you wouldn't likely notice any DMS like you would in an american light lager

 

[CZs]

I think with modern malting processes there is a lower risk of DMS, I could be wrong, but I think it's mostly urban legend at this point in the brewing game, like hot side aeration, autolysis, and Bigfoot.

I have won many a medal with beers brewed with pils and never anything more than a vigorous 60 minute boil.

Besides, in this beer, with the funk from the yeast, the pepper, the honey, etc. you wouldn't likely notice any DMS like you would in an american light lager

This is one of the first things I took notice of - the 60, etc v. 90 min when using Pils - so, based on what you originally said and the compliments you received v. what the argument says - I split the difference and did a 75 min rigorous boil and it came out just fine - I did do a 90 min to my recent pumpkin saison but that's because I had more fermentables I wanted to add at numerous boiling intervals between the pumpkin and the candi sugar and thought that more time might bring out more pumpkin flavor

 

[Lagger]

Bottled this today after 20 days in primary (1st week low 60's, last 2 at room temp). Sample tasted great! Good funk in there from the 3711, which was surprising. Harvested some Brett dregs recently to throw in the next batch with 3711, but dont think I'll need much.

 

[seatbelt123]

I have 8 oz of Aramis hops. It's French and sounds good. Because I have so much of it I thought I would make this recipe with only Aramis.

What do y'all think?


Aramis is the product of a 2002 cross between the French variety Strisselspalt and the English variety WGV (Whitbread Golding Variety).
Aramis has very fine aromas, which it has inherited from the Strisselspalt line. It has sweet, spicy notes, with hints of citrus and herbs.
Its aroma and alpha acid content allow it to be used at all stages of hopping.

 

[CZs]

I have 8 oz of Aramis hops. It's French and sounds good. Because I have so much of it I thought I would make this recipe with only Aramis.

What do y'all think?


Aramis is the product of a 2002 cross between the French variety Strisselspalt and the English variety WGV (Whitbread Golding Variety).
Aramis has very fine aromas, which it has inherited from the Strisselspalt line. It has sweet, spicy notes, with hints of citrus and herbs.
Its aroma and alpha acid content allow it to be used at all stages of hopping.

sounds like a good excuse to brew another saison! Thanks for the info - never heard of it before! I was thinking of wanting to use the Belle Saison - this might be good with that experiment!

 

[brevity]

I brewed this last night as a partial boil. Mostly all grain, but threw in 1lb of DME with 10 minutes left in the boil to make up for some missing gravity. It's very dark in the fermenter, wasn't expecting that. I also used Danstar Belle Saison yeast as my LHBS didn't have 3711.

 

[CZs]

I brewed this last night as a partial boil. Mostly all grain, but threw in 1lb of DME with 10 minutes left in the boil to make up for some missing gravity. It's very dark in the fermenter, wasn't expecting that. I also used Danstar Belle Saison yeast as my LHBS didn't have 3711.

awesome - would enjoy hearing your experience with this yeast and how it compares to 3711

I promised myself I'd step away from the saison but every time I try, another idea comes from HBT. I'm wondering how the Belle might work with a "Copper" Saison with emphasis on dark fruits or combining it with 3724

EDIT: The more I think of it - the more I like the idea of toying with Belle and using some Special B with hint of Walnut chips or ome wood-infused flavors in a session Grisette (4% ABV) with a real smooth wood or nutty/hops/slight malt character

 

[brevity]

awesome - would enjoy hearing your experience with this yeast and how it compares to 3711

I promised myself I'd step away from the saison but every time I try, another idea comes from HBT. I'm wondering how the Belle might work with a "Copper" Saison with emphasis on dark fruits or combining it with 3724

EDIT: The more I think of it - the more I like the idea of toying with Belle and using some Special B with hint of Walnut chips or ome wood-infused flavors in a session Grisette (4% ABV) with a real smooth wood or nutty/hops/slight malt character

I'll be sure to post an update.

 

[temple240]

I bottled this last night. Does anyone have a preferred age for this beer?

 

[breweringbeaz]

I bottled this last night. Does anyone have a preferred age for this beer?

I'm at 3 weeks currently and still feel it needs probably 1 or 2 more

 

[CZs]

I'm at 3 weeks currently and still feel it needs probably 1 or 2 more

I've tasted green saison bottles at 1 week, 2 weeks, and 3-3.5 seems to be an odd in-between time, for me anyways. My pumpkin saison was 3 weeks just this Sunday - it tastes great, but, I think a nice round month and it will be that much better. EDIT: a little weird testing the pumpkin in April, but, will be refining it for the real Pumpkin Saison brew come July. I am loving my pipeline right now

I was so impatient my first couple of brews, but, now that I have my supply going, I'm finding it much easier to wait. I always make a half a gallon to a gallon extra just for tasting and making notes at different intervals. My next one, a BDS with 1762 and 3787 will be a huge test on my new found "patience" - although, I think some of the warmer/hot belgian characters will make it a little easier at first

 

[breweringbeaz]

Cheers great brew!!! Would highly recommend this to anyone. The pepper notes are fantastic. I'm thinking of brewing this again in 2 weeks only difference would be 10 gallon.

 

[forcabrew]

going to sub carapils for flaked oats.. what ya think brewing in an hour

 

[BGBC]

Bottled our PM version yesterday. The black pepper flavor/spice was pretty strong in the gravity sample. Hopefully that balances out with some time in bottles, but the sample was still pretty tasty.

 

[fumanbrew]

How long does this usually take to ferment out? I need a good summer beer ready in about 2 weeks.

 

[CZs]

going to sub carapils for flaked oats.. what ya think brewing in an hour

You'll increase the body for sure, not sure of the mouth feel, but I love the silky mouth you get from flaked oats and have used it in every brew since.

I'm sure it will be just as tasty - are you worried about head retention/type of head?

 

[CZs]

How long does this usually take to ferment out? I need a good summer beer ready in about 2 weeks.

I want to say 3711 burned through mine in about 3 days, then completely finished off down to 1.000 in a week, then I just left it sit for another week just because I never used it before and didn't want to rush (2 weeks fermented) - then, I left it in bottle for 2 weeks before I tasted (4 weeks time from boil to bottle) - I thought it was still a little green. It seemed by 3.5 weeks or day 18, that it crossed over from green to "yum" - by the time it had gone a full month, I think the full flavor profile rounded into form.

I think if you ferment it for 2, then give it 4 weeks - that'll put you at the week leading up to Memorial Day Weekend / End of May - that still gives you late spring into early summer to enjoy it - not like you'd have to wait until Mid June or July.

Now, if you're force carbing, I can't speak to that because I bottle prime - I'll be interested to hear how you carb but really - 3711 is so forgiving, even if you drink it green at 2 weeks, you'll still see where the beer is heading

 

[forcabrew]

You'll increase the body for sure, not sure of the mouth feel, but I love the silky mouth you get from flaked oats and have used it in every brew since.

I'm sure it will be just as tasty - are you worried about head retention/type of head?

No I thought I had flaked oats but it was flaked rye. I was going to use the rye but I only had a 1/2 lb and I brewed a 10 gallon batch of I just omitted the flakes and added a bit of cara- pils.

 

[CZs]

No I thought I had flaked oats but it was flaked rye. I was going to use the rye but I only had a 1/2 lb and I brewed a 10 gallon batch of I just omitted the flakes and added a bit of cara- pils.

gotcha - sounds good

 

[PerpetualBuzz]

Picked up the ingredients for this today. I'm going to use the Belle Saison yeast, only Saison yeast the store had. Hops will be Zythos and Hallertauer, they didn't have Sorachi Ace, so I figured I'd just change both hops. Might use local honey as well. Here's to brewing my first Saison.

 

[CZs]

Picked up the ingredients for this today. I'm going to use the Belle Saison yeast, only Saison yeast the store had. Hops will be Zythos and Hallertauer, they didn't have Sorachi Ace, so I figured I'd just change both hops. Might use local honey as well. Here's to brewing my first Saison.

never used Zythos before - would love to hear how that contributes

I loved the dry crispness the honey adds, great way to add fermentables without changing the color too much - and, for me, I get bored with just using cane sugar

I'm so jealous you're making one, and with the Belle Saison yeast - I might have to do two brews this weekend just because I love the Saison so much - doing a Session Grisette, might have to do my Copper Saison sooner than planned!

Let me know what you think about the Belle Saison. Did you have to buy two packets? Never seeing it or using it before, I read about people having to buy two - could be that they just bought one of the sizes, although, I haven't seen them sold in varying amounts.

What's your grain bill look like? Excited!

 

[PerpetualBuzz]

The Danstar packet says .388 oz., I just bought one. They were waiting for a truck to come in at the brew store, so they were missing a few things. They are closed on Mondays and apparently had quite the weekend. I often find myself changing things on the fly, sometimes because something is out of stock and sometimes just because. This should be fun.

Grain Bill:
8.5lb 2-row
1.5lb american wheat
.5 caramunich
.5 flaked oats
1lb Honey

Hops:
1oz Zythos 10%AA
2oz Hallertauer 4.5%AA

1.5tsp. black pepper