Saison Cottage House Saison

[bdawson]

Thanks guys. I will look thru the thread more. Thanks. Azscoob this recipe has me very interested.

 

[Zippox]

pssssh secondary...not so much

What was your fermentation schedule and temperatures? Id like to hear your details as much as you can recall.

 

[Setesh]

How have I missed this recipe? This one goes on the short list for sure. It's getting prime time for a saison right now too.

 

[insanim8er]

I just pulled a pint from my second 5 gal keg that has been aged a few months.

Damn, I don't know if it's better young or with some age. It has changed some, but damn is it ever as good as it was young... I feel like it's calmed down some.

It seems smoother and a bit more mellow. It's like the flavors have melded better. The maltiness has come forward while the funkiness has subsided slightly.

Before, the funkiness was in your face. Now it's feeling very rich (even though it's dry as hell) and the funkiness is still there in full affect but the sweetness balances it out.

I feel like I'm drinking a really high end expensive beer right now. Grant it I did make some subtle changes from the original (mainly the hops to ekg and honey was raw natural wildflower and I added some lemon zest), but it's worthy of a gold medal in my mind. :rockin:

 

[azscoob]

Now that looks like a wonderful beer there!

Bottle a beer or two and enter it in a couple comps, what you have to loose aside from a few 12 oz samples!

 

[Pie_Man]

Brewing this recipe right now

My LHBS doesn't usually carry wyeast, but they made a special order and I bought a pack of 3711 to try this recipe.

Thanks azscoob.

 

[Jcashwe1]

I am brewing this tomorrow and just realized I don't have any Caramunich. What I do have is Caravienne, Munich, Crystal 40/120. I know there is no true sub for Carmunich but any thoughts on how to proceed?

 

[azscoob]

I am brewing this tomorrow and just realized I don't have any Caramunich. What I do have is Caravienne, Munich, Crystal 40/120. I know there is no true sub for Carmunich but any thoughts on how to proceed?

It's a bit lighter, but I would roll forward with what you have, or sub in dark Munich for the caramunich, I'm not sweating substitutions on that scale, it's pretty minor in the grand scale of things...

 

[azscoob]

Brewing this recipe right now

My LHBS doesn't usually carry wyeast, but they made a special order and I bought a pack of 3711 to try this recipe.

Thanks azscoob.

Save the yeast from the brew, it's worth it, amazing stuff! Jar off a few slugs of yeast...

 

[moontea]

Brewed this last Monday, from OG to 1.002 in 7 days, you guys weren't lying about this yeast! Thanks Azscoob, I'm looking foward to tapping this keg in a few weeks.

 

[azscoob]

Brewed this last Monday, from OG to 1.002 in 7 days, you guys weren't lying about this yeast! Thanks Azscoob, I'm looking foward to tapping this keg in a few weeks.

You're welcome! Send samples to big Scoob, lake in the hills, il, 60156

 

[chalkdust41485]

I just brewed this for a second time and plan on entering it in a comp this November. I'll send you a bottle or two, scoob.
I used Belle Saison yeast and fermented it in my garage which float around 90* ambient. It's quite tasty. Just pulled the first sample tonight. After carbing for only 2 days at 30psi, its damn good.

 

[fletchergsmith]

Boiling right now. Did an overnight mash at 145 and will do a zero cool method just leaving it in the kettle covered for about 24 hours. This is mostly because of a crappy schedule and my unwillingness not to brew. I went with the kg instead of fuggle, and pushed back all hop additions 15 minutes to attempt to compensate for the no chill. Hope it turns out, and thanks for the recipe.


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[Zippox]

Boiling right now. Did an overnight mash at 145 and will do a zero cool method just leaving it in the kettle covered for about 24 hours. This is mostly because of a crappy schedule and my unwillingness not to brew. I went with the kg instead of fuggle, and pushed back all hop additions 15 minutes to attempt to compensate for the no chill. Hope it turns out, and thanks for the recipe.

Very interesting. Please post back after it has been in the bottle for some time with your analysis on how it turns out!

 

[azscoob]

I just brewed this for a second time and plan on entering it in a comp this November. I'll send you a bottle or two, scoob.
I used Belle Saison yeast and fermented it in my garage which float around 90* ambient. It's quite tasty. Just pulled the first sample tonight. After carbing for only 2 days at 30psi, its damn good.

Beer is ALWAYS welcome!

 

[azscoob]

Boiling right now. Did an overnight mash at 145 and will do a zero cool method just leaving it in the kettle covered for about 24 hours. This is mostly because of a crappy schedule and my unwillingness not to brew. I went with the kg instead of fuggle, and pushed back all hop additions 15 minutes to attempt to compensate for the no chill. Hope it turns out, and thanks for the recipe.


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I'm seeing this as turning out awesome, your process smacks of traditional brewing for the period, innovation due to necessity.

 

[fletchergsmith]

I certainly hope it turns out, will post when I have a result.


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[AR-Josh]

I really like the results of this recipe.

Some tweeks I am thinking about. Drop the honey and use plain sugar instead. Then maybe give the other saison yeast a try. Even as is...this is a solid brew.

Thanks!

 

[NuclearRich]

My wild rice variant was entered into a small local competition. I gave a taste to the bar manager and he loved it, said he'd crush it all summer if he could (my variant is 4.8%ABV IIRC). Only "fault" was the big peppery flavor. I suggest (if you use the white labs saison yeast I 565) cutting the black pepper in half, or out totally. I'll update once I get my score sheet!

 

[serum]

I'm going to make something similar to this but tweak it to use up the ingredients I've got to hand.

I'm quite new to AG brewing and have never used oats or unmalted wheat. The store where I'm getting it advises boiling it first. Do you do this with your recipe or not?

If so, should I tip the oats, wheat and the water it was boiled in into the mash or drain them first?

Sorry if this has been answered already, there are a lot of pages to look through!

 

[Zippox]

I'm going to make something similar to this but tweak it to use up the ingredients I've got to hand.

I'm quite new to AG brewing and have never used oats or unmalted wheat. The store where I'm getting it advises boiling it first. Do you do this with your recipe or not?

If so, should I tip the oats, wheat and the water it was boiled in into the mash or drain them first?

Sorry if this has been answered already, there are a lot of pages to look through!

No need to boil those before hand. It all goes in at once.

 

[Cheesy_Goodness]

Someone can probably give a more technical answer than mine, but I don't believe boiling before is necessary. This beer turned out amazingly well for me without boiling beforehand.

EDIT

No need to boil those before hand. It all goes in at once.

What he said

 

[serum]

Excellent. I had a few other things I wanted to brew but this one has just jumped to the front of the queue. Can't wait to give it a go.

 

[NuclearRich]

Your not adding UNmalted oats or wheat, are you? Flaked? Flakes are pretty standard for oats, and are pre gelatinized which means they are ready to use in the mash. Malted wheat is treated similarly to malted barley (i.e. mashed).

 

[serum]

Your not adding UNmalted oats or wheat, are you? Flaked? Flakes are pretty standard for oats, and are pre gelatinized which means they are ready to use in the mash. Malted wheat is treated similarly to malted barley (i.e. mashed).

Ah I see. It's a good job I asked about this in that case. I was about to pick up unmalted wheat flakes.

 

[hotspurdotus]

Most flaked wheat isnt malted. Its ready to mash with, though, since the flaking process softens the wheat.

Raw wheat kernels typically require a cereal mash beforehand.

 

[scrub0bk]

Looking to brew this soon! How prominent is the pepper flavor? Also I think I might dry hop with some Nelson savuin to give it a bit more juicy flavor. What's everyone think?

 

[brewSTI]

Looking to brew this soon! How prominent is the pepper flavor? Also I think I might dry hop with some Nelson savuin to give it a bit more juicy flavor. What's everyone think?

Im about to brew this one and was contemplating a nelson dry hop as well. Sounds delicious to me.

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[azscoob]

I've not much experience with Nelson, do give it a whirl and report back with the results!

 

[BGBC]

Looking to brew this soon! How prominent is the pepper flavor? Also I think I might dry hop with some Nelson savuin to give it a bit more juicy flavor. What's everyone think?

Nelson is great. Should work well in this.

What yeast are you using? Personally I think 3711 is plenty spicy on its own and I omitted any pepper addition on my second brew of this.

First brew was way to peppery and it took a while for that flavor to fade. I added more than the recipe called for tho, due to using a partial boil at the time, and it turned out to be too much.