Saison Cottage House Saison

[theQ]

Is this the one I should try ?:cross:

 

[timdsmith72]

Is this the one I should try ?:cross:

From experience, it's a great recipe. I'm making it again this weekend.

 

[fumanbrew]

I wanna brew this but I'm moving to Florida in 3 weeks. But a saison would be a nice first brew for down there.

 

[CZs]

I wanna brew this but I'm moving to Florida in 3 weeks. But a saison would be a nice first brew for down there.

Get that fermentation started now for a couple weeks, bottle, and have your first green tasting when you get down there, wait another couple weeks and you'll be there!

Don't deny yourself!

 

[azscoob]

Is this the one I should try ?:cross:

Yes, absolutely... Brew this beer!

I approve of this recipe!

 

[hubbs]

I'm going to try this one next week, when I get home. I am planning on having it ready for a friend's new house party 4th of July weekend. I'm thinking of a month in the primary, a couple of weeks natural carbonation in the keg, possibly using honey, and then a couple of weeks of cold conditioning. Does that seem like a decent schedule?

I am going to modify the grain bill a little just to keep it on the lower end of the ABV schedule, I'm shooting for a 1.053. I also will add just a little Honey Malt.

For bittering hops, I am going with Amarillo and Cascade as I have them in the freezer. For aroma, I decided to go with a blend of Fuggle, Goldings and Meridian (which I understand in FM966, which I love).

I will add some lemon peel to account for the lack of the Sorachi Ace, and also a little Orange Marmalade to accentuate the fruity/citrus.

I am excited to give it a whirl!

Let me know your thoughts.

 

[SamuelT]

Tried this recipe yesterday night, couldn't get The Wyeast strain, so I settled for Lallemand Belle Saison. Also used a pound of my grandpa's honey from his bees in place of the orange blossom honey which had an interesting minty aftertaste to it. Hit about 1.060 OG. Smelled great going into the primary!

 

[CZs]

Tried this recipe yesterday night, couldn't get The Wyeast strain, so I settled for Lallemand Belle Saison. Also used a pound of my grandpa's honey from his bees in place of the orange blossom honey which had an interesting minty aftertaste to it. Hit about 1.060 OG. Smelled great going into the primary!

i'll be interested to hear about your first tastings - especially with your G-pa's honey. A little mint taste? Sounds like that could play well with the effervescence of a Saison. Also - Belle Saison - interested to hear how this differs from 3711 if you've used that before

 

[Robin0782]

Alright, I'm doing this within the next week. All Citra hops and I might omit the honey. Depends on my OG. I'll add at the end of primary if I use it. Gonna make my starter of 3711 today.

 

[azscoob]

Alright, I'm doing this within the next week. All Citra hops and I might omit the honey. Depends on my OG. I'll add at the end of primary if I use it. Gonna make my starter of 3711 today.

I use the honey primarily to give it a nice and dry finish.

Wonderful results with the higher carbonation levels.

 

[beergolf]

Tried this recipe yesterday night, couldn't get The Wyeast strain, so I settled for Lallemand Belle Saison. Also used a pound of my grandpa's honey from his bees in place of the orange blossom honey which had an interesting minty aftertaste to it. Hit about 1.060 OG. Smelled great going into the primary!

You will be happy with the Belle Saison yeast. It is a beast like 3711. The last couple of Saisons that I used it in got down to 1.002. THe flavor is similar. I taste a little more spice (pepper) and just slightly less citrus. It also seems to floc out a little better.

 

[kingconsulting]

Brewed this the last weekend. The LHS was out of caramunich so substituted 3.2 oz Special B Malt and 4.8 oz 60L crystal. Part way through the mash I realized my digital thermometer wasn't working correctly so will see how it turns out. The OG was 1.053.

The airlock started bubbling an hour after sealing. Had a little blow off by the morning but cleaned it up and re sanitized the airlock. Still chugging away. It does smell good.

Robert

 

[azscoob]

Brewed this the last weekend. The LHS was out of caramunich so substituted 3.2 oz Special B Malt and 4.8 oz 60L crystal. Part way through the mash I realized my digital thermometer wasn't working correctly so will see how it turns out. The OG was 1.053.

The airlock started bubbling an hour after sealing. Had a little blow off by the morning but cleaned it up and re sanitized the airlock. Still chugging away. It does smell good.

Robert

Dohhhh!

It wasn't one of those braided stainless probe style ones was it?

 

[SamuelT]

i'll be interested to hear about your first tastings - especially with your G-pa's honey. A little mint taste? Sounds like that could play well with the effervescence of a Saison. Also - Belle Saison - interested to hear how this differs from 3711 if you've used that before

Day three into fermentation of the Cottage Saison using the Belle yeast and man have the few days been exciting. After pitching, the yeast really went to town (especially after strapping the brew belt on and wrapping an old oversized Carrhart coat around the carboy!) and has since slowed down at the blowoff end. I have since brewed up another winger batch after brewing this batch, using the same yeast, same exciting fermentation. I drew a sample from the Cottage this afternoon and it tested out at 1.012! Tasted wild and spicy! Just what I was looking for...

 

[CZs]

Day three into fermentation of the Cottage Saison using the Belle yeast and man have the few days been exciting. After pitching, the yeast really went to town (especially after strapping the brew belt on and wrapping an old oversized Carrhart coat around the carboy!) and has since slowed down at the blowoff end. I have since brewed up another winger batch after brewing this batch, using the same yeast, same exciting fermentation. I drew a sample from the Cottage this afternoon and it tested out at 1.012! Tasted wild and spicy! Just what I was looking for...

thanks for the update - sounds like I need to stock up on some of this stuff - do you have an exact, or give or take a few degrees, ferm temp reading? Are you getting a good balance of the wild and spicy or would you say the spicy is dominant? Similar to 3711? This just sounds so awesome. I'll be doing a Grisette with 3711 but another Saison I have planned I'll just have to finally do this.

 

[tellyho]

I hesitate to post, as what I brewed yesterday is only really an echo of the original, using hops I had on hand. Used Centennial and Chinook for FWH and Saaz for aroma and bittering. Added pepper plus zest of an orange and a star of anise because I have them sitting around in my freezer. Pitched wlp 550 and am fermenting at 78 for three weeks or so. So thanks for the grain bill, and I'll post when it's done!

 

[martiniw2olives]

Please help. I am getting ready to brew this one and my LHBS did not have Sorachi Ace. He suggested 1 oz of Saphir instead at the same schedule. Thoughts?

 

[azscoob]

Please help. I am getting ready to brew this one and my LHBS did not have Sorachi Ace. He suggested 1 oz of Saphir instead at the same schedule. Thoughts?

Isn't that a citrus/tangerine flavored noble hop? I would think it would be fine, just maybe add some lemon zest near the end of the boil maybe for a little added lemon flavor

Lemme know how it turns out, you using the 3711 yeast?

 

[martiniw2olives]

The yeast I am planning to use is WLP565. Please let me know if this was a good or bad choice. Thanks in advance!

 

[hotpants]

This beer looks awesome. But my local HBS store doesn't carry 3711 though and shipping online is pricy... would anyone be willing to send me a sample of 3711? I would give you some homebrew--I have an awesome barley wine, belgian dark strong and some other brew. I would also send some whitlabs strains, I have 530, 007, and white labs Hefe yeast. Thanks yall

 

[Robin0782]

I got my first batch of this into the fermenter today. Some modifications... I used Centennial @ 60 and Citra @ 10 and 5. No pepper. Adding honey when primary starts to slow down. I'm probably going to do a second batch in a few weeks with pale malt instead of pilsner, same hops I used this time, and I think I'll use the pepper. Probably will dry hop both batches with an ounce of Citra as well. So a fairly altered recipe, but in the spirit.

 

[martiniw2olives]

Brewing it now. Hitting all the numbers and the color is perfect, can't wait!

 

[brevity]

I kegged my partial boil version of this recipe 4 days ago and tried it today for the first time. It's absolutely wonderful. I'm fairly new to saisons but it really reminds me of saison dupont. The only modifications I made to the recipe was a bit of DME to make up for partial boil efficiency loss and I used Danstar Belle Saison dry yeast instead of the Wyeast.

 

[azscoob]

I love that the very spirit of saisons is alive and doing well in my thread, too often I see people panic that they don't have a specific ingredient and it's freak out time!

Saisons were brewed with what was on hand following a basic recipe, if something was in short demand, there was a substitute made, no fussing, it was just part of farm life.

I dreamed up this recipe with that mindset and honestly..... What I had in my pantry and brewing closet.

Why did I use the honey I did and in that quantity? It was all I had in the cupboard.

It's good to see people making substitutions based on what they have, or what's available in their LHBS.

This makes their beer just that... THEIR beer, not mine!

Hooray farmhouse ingenuity!

 

[sethlovex]

Well put. I'm brewing this tomorrow but racking onto a California ale / Belgian wit yeast cake. Should be pretty good.

 

[Lagger]

Mine's about 3-4 weeks in the bottle. Really shining thru. Hindsight I'd probably omit the lemon peel & up the pepper, otherwise pretty solid

 

[stirlingtrent]

Brewed this one up today, but decided to try Belle's Saison dry yeast. Also, realized after all was said and done, I totally forgot to pick up the flaked oats at my LHBS. However, I did bump up the Pils to 9.5# instead of 8.5#, do to my somewhat low efficiency.

And couldn't get Sorachi Ace, so I decided to try Motueka, which I'd wanted to try before anyway. Changed up the hop schedule to this:

FWH- .5oz Willamette, .25oz Motueka

30 minutes- .5oz Willamette
10 minutes- 1 oz Willamette
5 minutes- .75 oz Motueka

Any opinion's on how the missing flaked oats will effect it?

 

[mightydrake]

I want to brew a partial mash version of this beer.

I'm thinking :
2 lbs Pale Malt 2-Row (Can't get Pilsner, Should I use Pilsen instead ?)
mashed with
0.5 lbs Caramunich Malt
0.5 lbs Flaked Oats

Then
4 lbs Light DME (2 lbs at 60min, 2lbs at 15min)
1 lbs Wheat DME (at 10min)
1 lbs Honey (Boil for 5min)

Does this sound right ?? In Beersmith I get the target OG of 1.061
Should I keep the same amount of hops ? (Beersmith gives me 51.9 IBU if I keep the same Hops addition with partial mash)

Any advice ?

 

[sethlovex]

Brewed this one up today, but decided to try Belle's Saison dry yeast. Also, realized after all was said and done, I totally forgot to pick up the flaked oats at my LHBS. However, I did bump up the Pils to 9.5# instead of 8.5#, do to my somewhat low efficiency.

And couldn't get Sorachi Ace, so I decided to try Motueka, which I'd wanted to try before anyway. Changed up the hop schedule to this:

FWH- .5oz Willamette, .25oz Motueka

30 minutes- .5oz Willamette
10 minutes- 1 oz Willamette
5 minutes- .75 oz Motueka

Any opinion's on how the missing flaked oats will effect it?

My wife always makes granola and oatmeal so I just substitute Quaker rolled oats all the time. They are pretty much the same thing. You could have mashed a little higher for more body. It may be a little thin but should still be delicious.

 

[Hanso]

Don't skip the flaked oats. I agree just use old fashioned Quaker oats if the lhbs ran out or whatever other reason you're considering skipping.