Saison Cottage House Saison

[azscoob]

I've not used it before, but higher temps usually improve attenuation so I can't imagine things going wrong by moving it to ambient temps.

 

[coy94]

Millhouse9,

I am currently fermenting this saison with 3724. It has only been a week so I can't give you any more feedback than that.

I know my fermenter may be stuck at high temps for quite some time, but I am real looking forward to this beer.

Thanks for the recipe OP.


Coy94



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[MongooseMan]

5 weeks in the bottle and I think this thing is peaking. The smell is amazing.

 

[azscoob]

View attachment 209913
5 weeks in the bottle and I think this thing is peaking. The smell is amazing.

My mouth just started salivating....

 

[Damoxemus]

Got all the ingredients to brew this tomorrow, with one exception - Fuggles.

I do have Sorachi and will use it as a FWH. I have some Northern Brewer I think I might use at 30 (.5oz) and either another .5oz of NB or maybe .25 of Sorachi at 5 minutes.

Thoughts?

 

[azscoob]

I vote sorachi!

 

[bolus14]

I say Sorachi as well. I did a different saison with sorachi and it turned out great. The lemon and grassiness fits at home in a traditional saison.

 

[Damoxemus]

Sorachi it is. Just mashed in at 147.5, doing 1:1.5 grains to water.

My 3711 starter smells good- very excite!

 

[serum]

I just tried my first bottle of this and, even though it should be way too early, I can tell this beer is going to be amazing. Thank you for sharing this recipe.

I need to make another batch of this ASAP!

 

[Damoxemus]

Done and done. I wanted to tone it down a bit (I have a few higher % beers already and wanted a more sessionable brew) so I used just

8 2-row
1 White Wheat
.5 flaked Oats
.5 Caramunich (120 was all they had).

Ended up with 6 gallons instead of 5.5 as I didn't get as much boil off as I was expecting (very warm day out, for Canada anyhow). I was also fiddling with my burner to avoid getting soot on my kettle. Which worked, but effected my evaporation a bit.

Pitched my yeast starter and it smelled great. If this goes well I will try to do the proper/original recipe soon and pitch it on the yeast cake from this.

 

[jfk69]

After dutifully waiting 3 1/2 weeks to bottle condition, I finally got a taste of this. It is fantastic, a really great example of a Saison. I took 4 bottles to my homebrew club meeting last night and they were gone in five minutes, everyone liked it, and wanted more lol. A great recipe. This will stay on the regular rotation.

 

[zhubbell]

Just brewed this recipe last night. Can't wait to see how it turns out!
Only changed the hop schedule, because I have about 4# of assorted hops in the freezer, but neither of the ones used in the recipe.

FWH - 12g Amarillo, 12g Galaxy
30 min - 14g wilamette
15 min - 14g galaxy
Other than that, stuck with the original recipe, also I'm thinkin about seperating half of this off after primary, and racking on some puréed blueberries. Anyone tried anything like this?


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[azscoob]

After dutifully waiting 3 1/2 weeks to bottle condition, I finally got a taste of this. It is fantastic, a really great example of a Saison. I took 4 bottles to my homebrew club meeting last night and they were gone in five minutes, everyone liked it, and wanted more lol. A great recipe. This will stay on the regular rotation.

Glad it was such a hit with the club!

The trouble is there is always a shortage of this beer when I make it, made two 10 gallon batches one time, it still seemed to fly from the taps at blinding speed.

 

[serum]

I just made a 5.5% ABV version of this today to fill up a mountain of 500ml bottles I had kicking around. I figured it'd be good to have pints of with a BBQ.

I scaled it down to 3.5kg of pilsner and reduced all the other ingredients in proportion to that. If it's anywhere as good as the original recipe it'll be a winner!

I used EKG and Sorachi Ace as before.

 

[azscoob]

I just made a 5.5% ABV version of this today to fill up a mountain of 500ml bottles I had kicking around. I figured it'd be good to have pints of with a BBQ.

I scaled it down to 3.5kg of pilsner and reduced all the other ingredients in proportion to that. If it's anywhere as good as the original recipe it'll be a winner!

I used EKG and Sorachi Ace as before.

That sounds amazing, I need a more session able version of this beer myself!

 

[roddog]

Just threw together a second 5 gal batch of this one, great recipe. I split it between 2 three gallon corny's, one with Yeast Bay Saison Blend and the other with WLP568. Bubbling away in the hot garage right now... Love the saison style.

 

[millhouse9]

Hey serum...mind posting that recipe? I took a gravity sample the other day and this tastes great. I think a more sessionable version would be fantastic!

 

[serum]

Here it is. I kinda rounded everything up and it's metric so hopefully that won't cause a problem. I went with the following quantities for a 20L batch:

Colour 12.4 EBC
IBU: 35.5
Boil time: 60 mins

3.5kg Dingemans Pilsner
0.2kg Wheat malt
0.2kg Caramunich
0.2kg Malted Oats

12g EKG & 12g Sorachi Ace FWH
12g EKG at 30 mins
24g EKG at 5 mins
0.3kg Orange Blossom Honey 5 mins
1tsp Black Pepper 5 mins

750ml French Saison starter (stir plate used)

These quantities might need changing to match your setup. I have quite a bit of dead space in my boiler so this got me enough wort to fill that and drain 20L with an SG of 1046 which should get me around the 5.5% mark if it goes down to 1.004. It's also the first time I've tried scaling a recipe down so it's a bit of an experiment.

Has anyone tried reducing the IBU a little? I get this really nice sweet creamy smell from the original beer but the taste is a little more bitter so I wonder if that would come through more with less hops. Maybe aging will bring that down although I really can't see this batch lasting very long!

Thanks again azscoob for giving us such a great recipe to work with.

 

[azscoob]

To reduce the bittering, move some of the FWH and 30 min hops closer to the end for more aroma and flavor and less bittering.

And serum, you are quite welcome! I enjoy seeing everyone digging my recipe!

 

[azscoob]

So who thinks I should brew this here real soon and bottle it up for self-promoting distribution to co-workers and friends?

[shoots hand into the air] oooooh oooooh me me me!!!

 

[govner1]

Here it is. I kinda rounded everything up and it's metric so hopefully that won't cause a problem. I went with the following quantities for a 20L batch:

Colour 12.4 EBC
IBU: 35.5
Boil time: 60 mins

3.5kg Dingemans Pilsner
0.2kg Wheat malt
0.2kg Caramunich
0.2kg Malted Oats

12g EKG & 12g Sorachi Ace FWH
12g EKG at 30 mins
24g EKG at 5 mins
0.3kg Orange Blossom Honey 5 mins
1tsp Black Pepper 5 mins

750ml French Saison starter (stir plate used)

These quantities might need changing to match your setup. I have quite a bit of dead space in my boiler so this got me enough wort to fill that and drain 20L with an SG of 1046 which should get me around the 5.5% mark if it goes down to 1.004. It's also the first time I've tried scaling a recipe down so it's a bit of an experiment.

Has anyone tried reducing the IBU a little? I get this really nice sweet creamy smell from the original beer but the taste is a little more bitter so I wonder if that would come through more with less hops. Maybe aging will bring that down although I really can't see this batch lasting very long!

Thanks again azscoob for giving us such a great recipe to work with.

I'd recommend a 90 minute boil w/ that much pilsner & I would add about a .5 kg of rice hulls to help avoid a stuck sparge given the wheat & oats.
I just tapped my 4 the batch yesterday. I used med Belgian can't instead of honey & I added the freshly
cracked peppercorns to secondary since I omitted from my boil. It actually enhanced the pepper but wasn't too much.
Love this recipe !!





sub


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[Damoxemus]

Has anyone tried making this (or a similar saison) with Midnight Wheat instead of White Wheat? I love me a dark beer and when my current batch is done I'd like to re-use the yeast for another batch - either a Saison Noir or maybe a Pumpkin Saison for the Fall.

 

[bolus14]

I'm brewing the pumpkin saison at the following link tonight.
http://www.ltdsupply.ca/?p=2352
Just trying to figure out when to add the spices.

 

[Nait]

The recipe says to add the spice at 5 minutes left in the boil. I don't know about boiling the pumpkin for the full 60 minutes though. I'd look into that a little more.

 

[azscoob]

I'm brewing the pumpkin saison at the following link tonight.
http://www.ltdsupply.ca/?p=2352
Just trying to figure out when to add the spices.

The recipe seems pretty solid, though the melanoiden seems a bit excessive to me, (it's cloyingly sweet to me) I'm not a fan, personally were it me for more depth, collect a half gallon of the first runnings and boil it down, constantly stirring to avoid burning... Reduce by 50% or so and then add in the balance of the runnings to the kettle and boil as usual.

The pumpkin in the mash is correct, bake it off first and let cool, this can also be done with fresh pumpkin, and to be honest any squash, you can't tell in the finished beer, I've used acorn squash in beer with great results.... Just quarter it, and bake covered in foil till really soft.

As for spices, I would be real conservitave on the spices and keep to the 5 minute mark...

I have a chipotle pepper spiced pumpkin ale recipe I need willing brewers to try, I need to post it up!

 

[bolus14]

I would've tried the chipotle pepper one if I hadn't done this already
I'm looking for a stout with some "heat" so if you have anything like that I might give t a shot.

As for the spices in the link I posted, I'm going to add to the primary after a couple weeks as a tea let that mix for a week or two taste and bottle. I think with the porter/stout like grain bill the spices won't be as pronounced.

 

[azscoob]

Lemme tinker on a stout. I have an idea....

 

[bolus14]

Here's the stout I've been thinking of going with:
https://www.homebrewtalk.com/f12/tribute-hunahpu-406876/

Sorry to take this post away from the Saison.

 

[Nait]

Belgian Pilsner malt or US 2 row? I brewed this with Breiss 2 row and it was awesome. I have both base malts on hand and was curious if anyone had tried brewing both ways and if the Pilsner makes a notable difference. If not I'll go with the less expensive 2 row. Thanks.

 

[chalkdust41485]

I've made it with both. Can't tell the difference. I'd probably sick with the 2 row.