Saison Cottage House Saison

[Redking]

Last year I two versions of this, one with Brett and one with plums from my backyard (cherry plums). Both we're awesome! I still have some of the Brett version around and it's still improving.

I think I added 18oz of plums (weighed with pits, but pitted before adding to the beer) to one gallon of beer. The fruit flavor was spot on in my opinion.


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Right on! That sounds delicious. I wonder if you used brett AND racked onto plums, might make for a good combo right there!

 

[TCGoose]

Right on! That sounds delicious. I wonder if you used brett AND racked onto plums, might make for a good combo right there!

Most definitely. I wanted to do that with this years plum harvest, but I opted to make some plum wine. Next year for sure.


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[Winterpeg]

despite only pitching a single smack pack of 3711, it took it from 1062 to 1006 in only 7 days!! pepper taste faded into the background and some light citrus is up front. taste a bit of sulphury? flavours that I hope will fade in the next week or two. first time with 3711, it's a beast! underpitched and still took it down in a week!

 

[azscoob]

The sulphur should definitely fade, I've noted the smell during fermentation, but it is gone by the time I keg it.

Let it sit a bit longer, it should drop to 1.003 or so even with just the smack pack.

 

[jsun]

How long does this take to bottle carb? I bottled mine 2 weeks ago and wanna bring some to a friend's house tomorrow. I normally give my beers at least 3 weeks but am hoping that 3711 might be a little faster...

 

[govner1]

I've only keg conditioned the batches I've made but I've given them at least two weeks then cold crashed for 48 hours before serving. I've used 3711, Ardennes, & Belle Saison.


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[serum]

How long does this take to bottle carb? I bottled mine 2 weeks ago and wanna bring some to a friend's house tomorrow. I normally give my beers at least 3 weeks but am hoping that 3711 might be a little faster...

Mine only took 2 weeks

 

[frankjones]

Hey folk s. I was wondering if this is one of those recipes that can be cut directly in half for 2.5 gallon batch?

 

[govner1]

Hey folk s. I was wondering if this is one of those recipes that can be cut directly in half for 2.5 gallon batch?

Probably be close enough. Plug it into BeerSmith or other programs for accuracy w/ your system re water, etc


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[azscoob]

Yes, this recipe should scale easily, just plug it into your brewing software and scale it to suit your equipment

 

[serum]

I stewed a rabbit in a pint of the session strength version of this and it was absolutely delicious. You could do the same with chicken and it would work just as well. Here's the recipe if anyone wants to have a go:

Ingredients:
2 tbs olive oil
2 large onions
3 medium carrots
3 large cloves garlic
2 tsp coriander seeds, lightly crushed
1 bay leaf
1 sprig of thyme
1 chicken or rabbit, jointed
500ml chicken stock
500ml cottage house saison
1 heaped teaspoon cornflour mixed with a little water
salt, pepper and sugar/honey to taste

1. Cut the onions in half, then into thin slices. Peel and chop the carrots.
2. Cook the onions and carrots and bay leaf in olive oil in a large saucepan until the onoin softens.
3. Add the chopped garlic, coriander seeds and thyme and cook for a further 2-3 minutes.
4. Add the meat and brown on all sides.
5. When the meat is browned, add the stock and beer plus salt and pepper to taste.
6. Simmer until the meat is cooked. If it needs sweetening, add sugar or honey.
7. Add the cornflour and water mixture to thicken the sauce.

 

[azscoob]

My yard is teeming with rabbits, time to cull the herd of a few!

 

[zhubbell]

Just finished our first batch of this. Brewed ~6 gallons, and split it into three seperate batches after fermentation, bottling the first, racking the second over blueberries, and the third over jakfruit (flesh and some roasted seeds from the fruit)

It turned out really awesome, and it was all gone in just a few days. Everyone loved it! Thanks for the recipe.


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[tgmartin000]

3711 isn't bad with pepper flavor, unless you use fresh crack black pepper, that addition should be fine (maybe half that if fresh ground IMO). The white labs saison II, on the other hand is a peppery beast. Im cutting all pepper out next time I use that yeast.

I did a split batch of this recipe before. Rrplaced the fuggles additions. Half with nelson, half with citra. I really didn't love the nelson half, as the winegrape/gooseberry flavor gave it a perceived sweetness that I disliked. Citra was great though.
Dryhopping. .. your going to get something a bit different but I dont love hoppy Belgians so I cant exactly comment specifically.

What temp did you ferment with the saison 2? I'm using it for the first time this weekend.

 

[Cheesy_Goodness]

Hoping to brew this up this weekend, but my LHBS doesn't carry wyeast products, so I need to substitute.
My guess from the selection is either WL Trappist or WL Abbey liquid yeast. Is one better than the other?

 

[EdMerican]

Hoping to brew this up this weekend, but my LHBS doesn't carry wyeast products, so I need to substitute.
My guess from the selection is either WL Trappist or WL Abbey liquid yeast. Is one better than the other?

T-58 works pretty damn well. Not sure about the difference between the final products with the different yeasts though.

 

[govner1]

I've used rehydrated Belle Saison yeast on my last two batches. Really excellent results. I raise the temp a couple of degrees ea day until it reaches 75°F +. I usually leave it in primary 2-3 weeks.


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[Cheesy_Goodness]

Looks like my LHBS carries T-58. Might end up giving that a try. Thanks!

 

[MongooseMan]

Ah, the smells...

 

[zhubbell]

Brewing a 10g batch today, round one was awesome!


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[thefolkmetal]

View attachment 220863

Ah, the smells...

That looks delicious! All the carbonations!

 

[truvr]

I've been quietly watching this recipe and following this thread for months. Today I finally got it in the fermenter. I'm pretty stoked to see how it turns out.

I chickened out on the pepper when I saw how much I was grinding to get 1 1/2 tsp. So I stopped at 1 tsp. We'll see, right? This was also the first time I evenly split my batch sparge water. I usually come in a little low but today I hit my numbers spot on. So there you go. This was also my first saison, btw.

Anyway, after all of that, a question. The recipe calls for 4 weeks in the fermenter. I generally leave my beers in for 3 weeks which a lot of people think is long to begin with. So why 4 on this one? Cheers!

 

[govner1]

I've been quietly watching this recipe and following this thread for months. Today I finally got it in the fermenter. I'm pretty stoked to see how it turns out.

I chickened out on the pepper when I saw how much I was grinding to get 1 1/2 tsp. So I stopped at 1 tsp. We'll see, right? This was also the first time I evenly split my batch sparge water. I usually come in a little low but today I hit my numbers spot on. So there you go. This was also my first saison, btw.

Anyway, after all of that, a question. The recipe calls for 4 weeks in the fermenter. I generally leave my beers in for 3 weeks which a lot of people think is long to begin with. So why 4 on this one? Cheers!

You can still add the pepper in secondary. It's what I did w/ my last batch. Crush the peppercorns. Use a mortar & pestle if you have one. No need to grind.


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[truvr]

You can still add the pepper in secondary. It's what I did w/ my last batch. Crush the peppercorns. Use a mortar & pestle if you have one. No need to grind.


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I do have a mortar & pestle. Mostly I was concerned about the pepper being too strong. But I guess 1.5 tsp isn't that much in 5 gallons!

 

[Nait]

My $.02. I brewed this last summer exactly to recipe and loved it, but I personally wanted more pepper. Just brewed again with 2.5 tsp of pepper (and I threw in 10 fresh sage leaves from the garden) and it is perfect. I used 3711 btw and ramped it up to 80 degrees both times.

 

[azscoob]

Some great pics last page!

As for the query of 4 weeks fermentation time, it's simply because I ramped up the temps (I was just winging it time wise), and also the yeast can drop down well below where most yeasts stall out so I wanted to be sure it was done fermenting, it worked great so I never tried it with any other fermentation schedule.

 

[govner1]

I do have a mortar & pestle. Mostly I was concerned about the pepper being too strong. But I guess 1.5 tsp isn't that much in 5 gallons!

I've found the pepper flavor comes through on the back end and not strong at all. I use a little over 1.75 tsp in 6 gal.
In fact, I just added .75 tsp in secondary on a 3 gal batch of another Saison.


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[46binder]

This beer realy turned out fantastic, I washed the yeast from this and would love to brew another batch before fall, maybe with a little orange zest.

 

[Ethompson28]

I'm brewing this in the morning. I have Citra and EKG hops that will go in. Need some advice on which is best to use first as the bittering.

 

[azscoob]

I'm brewing this in the morning. I have Citra and EKG hops that will go in. Need some advice on which is best to use first as the bittering.

The citra has a higher IBU than the EKG, you might use some citra early on, but the IBU in this recipe isn't high to begin with so perhaps late additions would better suit the beer by adding the citrus notes instead of big bittering.