Saison Cottage House Saison

[enrybwerd]

Almost one year later to the day, I am excited to make this again! Mashing right at target temp right now!

 

[Supergus]

I want to thank the OP for this recipe... I won my first competition with this recipe! I changed it a little, I did not use the ground pepper, used a local clover honey, and changed to Belle Saison for the yeast.
This beer not only won the category, it also won Best of Show!!

 

[orangemen5]

I want to thank the OP for this recipe... I won my first competition with this recipe! I changed it a little, I did not use the ground pepper, used a local clover honey, and changed to Belle Saison for the yeast.
This beer not only won the category, it also won Best of Show!!

I'm making this with the belle saison yeast also. Fermenting at 90-95. Samples taste awesome. Wondering what your FG ended up at. My OG was 1.065 down to 1.009 after a week. Hoping it goes lower as it tasted a little sweet.

 

[azscoob]

I want to thank the OP for this recipe... I won my first competition with this recipe! I changed it a little, I did not use the ground pepper, used a local clover honey, and changed to Belle Saison for the yeast.
This beer not only won the category, it also won Best of Show!!

Congrats on that!

Glad that I could provide the base recipe that got you the gold!

 

[TheWulf]

Brewed this 2 weeks ago with a few modifications: Willamette instad of Fuggles and WLP565 yeast.

Stole a sample for hydrometer testing yesterday. Holy Damn! This may very well be one of the best beers I've ever brewed. I can't wait to keg this.

Thank you for the recipe.

 

[troutie]

Hi from England first post Joined so I could say thanks for the great recipe and thread.

I have had a go at this with minor tweaks to incorporate stuff I had to hand
used goldings for bittering and Sazz for aroma
yeast was the Belle Saison and took my OG 1070 down to 1002 its now sitting in a cool dark place waiting to go in a cornie keg

 

[woknblues]

Belle Saison and took my OG 1070 down to 1002 ]

That stuff is a beast. I gotta try it on my next Saison.

 

[TCGoose]

How's the flavor of belle saison? Funky? Spicy? Fruity?

 

[azscoob]

Brewed this 2 weeks ago with a few modifications: Willamette instad of Fuggles and WLP565 yeast.

Stole a sample for hydrometer testing yesterday. Holy Damn! This may very well be one of the best beers I've ever brewed. I can't wait to keg this.

Thank you for the recipe.

It is good isn't it?

I really should keep this beer on tap year round, or at least try bottling up a few batches to set aside for "emergency" use!

 

[troutie]

How's the flavor of belle saison? Funky? Spicy? Fruity?

Not sure yet as only had a sip of the hydrometer sample and it sure was interesting

 

[Supergus]

How's the flavor of belle saison? Funky? Spicy? Fruity?

Mine came out peppery, I didn't add the pepper as the recipe called for, but the yeast gave it peppery notes. (The judges said that is one of the reasons they liked it, the pepper was from the yeast and not purposely added which they said is more desirable)

 

[Supergus]

I'm making this with the belle saison yeast also. Fermenting at 90-95. Samples taste awesome. Wondering what your FG ended up at. My OG was 1.065 down to 1.009 after a week. Hoping it goes lower as it tasted a little sweet.

I ended up right at 1.010
You will love the Belle yeast!

 

[theQ]

Just moved this to secondary today. Well it's not exactly like the original recipe but this was the inspiratation.

0.75 oz Sorachi Ace [11.50 %] - First Wort 90.0 min Hop 5 18.7 IBUs
0.75 oz Tettnang [4.50 %] - First Wort 90.0 min Hop 6 7.3 IBUs
0.75 oz Tettnang [4.50 %] - Boil 30.0 min Hop 7 4.8 IBUs
0.75 oz Tettnang [4.50 %] - Boil 15.0 min Hop 8 3.1 IBUs
1 oz Ginger Root (Boil 5.0 mins) Herb 9 -
3.00 tsp Fresh Ground Black Pepper (Boil 5.0 mins) Spice 10 -
1 oz Orange Peel, Fresh (Boil 5.0 mins) Spice 11 -
0.75 oz Tettnang [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 0.0 min Hop

I dry hopped it with .5 Halletau when move it to secondary. Smelled a bit too much of pepper but I am sure it will subside in time. Also had a slight sour finish. very dry.

OG 1.050+ Secondary Gravity almost 1.000 and when I moved in in secondary it picked up again. Primary was fermenting 12 days at 64-65.

Did split my batch in 2 half with 3711 and half with Westmalle trippel yeast.
These yeasts might eat my carboys, they seem mean!

 

[kingconsulting]

Forgot to post here. Finally had mine last weekend. One major problem I found out after tasting it...I didn't make enough! Wow this is one great beer. My favorite home brew I've made to date.

 

[govner1]

After keg conditioning I just out mine in my kegerator to chill a couple of days before attaching the CO2 & serving. Can't wait!

 

[NuclearRich]

Mashing away right now! Io didn't have all fuggles, so I am subbing a little Willamette. Also using WLP 565 this time, instead of wy3711 that I used last time.

 

[jmf143]

Brewed this Friday and pitched rehydrated Belle Saison at 68 degrees. Forty eight hours later the temp had risen to 81 degrees and air lock activity was slowing. I set my chamber for 80 degrees today and will keep it there for another 10 days or so. I skipped the pepper and swapped Saaz for the Fuggles FWH addition.

Thanks to the OP for the recipe.

 

[TCGoose]

I brewed this up on Saturday also. Made a more sessionable version, OG 1.050. Galena for bittering, hallertau for the rest. Pitched the dregs of boulevard saison Brett into one gallon of the batch. Used belle saison as well, crankin along at 75-77 F. Thinking about racking the one with Brett onto some plums from the backyard. Thoughts?

 

[slcdawg]

My efficiency was a 'little' high and I ended up with an 8.4% brew. Tastes great, but holy moly does it pack a punch! Next time I'll be toning down the grain bill.

 

[azscoob]

I brewed this up on Saturday also. Made a more sessionable version, OG 1.050. Galena for bittering, hallertau for the rest. Pitched the dregs of boulevard saison Brett into one gallon of the batch. Used belle saison as well, crankin along at 75-77 F. Thinking about racking the one with Brett onto some plums from the backyard. Thoughts?

Do it! That's what a farmhouse ale is all about, using what's at hand, have plums you say? Then cut em off the pit , smash a bit and let it rip!

 

[atimmerman88]

Here is my partial mash interpretation of this recipe. I'm not sure what ABV to expect. Wyeast 3711's attenuation is supposedly around 80%, but people seem to be getting their FG down to less than 1.005. What type of FG should I expect? I will use a heated blanket to get the temp of the fermentor up. I don't really want a beer higher than 6.5% abv. I was hoping for something around 6%. Also, should I secondary? I had to get red wheat because AHS is currently out of white wheat.

Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 67% (brew house)

STATS:
Original Gravity: 1.056
Final Gravity: 1.011
ABV (standard): 5.85%
IBU (tinseth): 30.47
SRM (morey): 5.8

MASH:
2 lb - Belgian - Pilsner
1 lb - German - Red Wheat
1 lb - German - Flaked Spelt
8 oz - German - CaraMunich

FERMENTABLES:
3 lb - Dry Malt Extract - Extra Light - (late addition)
1 lb - Honey - (primary)

HOPS:
0.25 oz - Nelson Sauvin for 60 min, Type: Pellet, Use: Boil
0.5 oz - Crystal for 15 min, Type: Pellet, Use: Boil
0.25 oz - Nelson Sauvin for 15 min, Type: Pellet, Use: Boil
0.5 oz - Crystal for 5 min, Type: Pellet, Use: Boil
0.25 oz - Nelson Sauvin for 5 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Infusion, Temp: 152 F, Time: 90 min, Amount: 6.5 qt

OTHER INGREDIENTS:
1 tsp - Black Pepper, Time: 5 min, Type: Spice, Use: Boil

YEAST:
Wyeast - French Saison 3711

I've got a load of Nelson sitting in the freezer...

Curious how your's came out with Nelly

I'm leaning toward Nelson & Nugget for my first bash at this recipe.

 

[TCGoose]

Do it! That's what a farmhouse ale is all about, using what's at hand, have plums you say? Then cut em off the pit , smash a bit and let it rip!

Ha! I'm convinced! Any need to sanitize the plums first? Or will the alcohol take care of the wild bugs. I'd prefer to stick with Brett as the only "wild" bug.

 

[morticus]

Ha! I'm convinced! Any need to sanitize the plums first? Or will the alcohol take care of the wild bugs. I'd prefer to stick with Brett as the only "wild" bug.

I did this with some Shiro Plums off a tree out of my yard. I'd recommend just squeezing the juice out of the plums. The skins are really tart and bitter it ruined the first batch I attempted. But the second attempt with the squeezed juices was awesome. To sanitize I just froze the juice for a couple days before use. A buddy of mine who is a pro brewer with his own brewery will simmer his juices at 180 degrees for a few minutes.

 

[glick]

I plan on brewing this next week and I have a quick question. I notice that people are fermenting this very warm with the 3711. Wyeast's website says that the temp range is 65-77, and the OP suggests 68. Is it O.K. to ferment this warmer then suggested, and if so is it a controlled temp or free rise? Thanks for the help, this is my first saison.

 

[azscoob]

I plan on brewing this next week and I have a quick question. I notice that people are fermenting this very warm with the 3711. Wyeast's website says that the temp range is 65-77, and the OP suggests 68. Is it O.K. to ferment this warmer then suggested, and if so is it a controlled temp or free rise? Thanks for the help, this is my first saison.

You can let it Free rise, the beauty of a saison is the ease of summer brewing, the yeast is quite forgiving of warmer fermentation temps.

 

[glick]

Thanks for your help.... I'll keep you posted on how it turns out for me.

 

[worthogg]

drinking this right now. didn't have caramunich so I used 1/4 lb each C60 and Special B. Used Centennial and Saaz to bitter and Saaz for late additions. I love it. Used Belle Saison and got to 1.003. I'll definitely brew this again. The only thing I might change is to try to give it a little more body. Mine seemed just a tad thin, but still delicious. I did leave out the honey. That could be it I guess. Thanks for the recipe!

 

[azscoob]

drinking this right now. didn't have caramunich so I used 1/4 lb each C60 and Special B. Used Centennial and Saaz to bitter and Saaz for late additions. I love it. Used Belle Saison and got to 1.003. I'll definitely brew this again. The only thing I might change is to try to give it a little more body. Mine seemed just a tad thin, but still delicious. I did leave out the honey. That could be it I guess. Thanks for the recipe!

What did you carb it to? Higher carb levels balance out the dryness of this style, under carbed and it can feel thin.

 

[worthogg]

What did you carb it to? Higher carb levels balance out the dryness of this style, under carbed and it can feel thin.

I'm not sure. I kegged it and burst carbed in the fridge at 30psi for a day, 20psi for two days, then down to serving pressure which I have at about 12psi. It's got a nice creamy head. I wonder if the honey may have given it that little extra flavor I'm looking for. I'll be sure to put it in next time I brew it.

 

[theQ]

So how I am suppose to keg carbonate this?

The style recommends 3.2 but how do I active that?

I kegged it, cool it to 42 for 1 day. After 1st day I applied 20psi to it. I have seen the carbonation chart but it doesn't specify how long.

The method of applying higher carbonation upfront seems totally random. Any thoughts?