Saison Cottage House Saison

[m00ps]

sorry, I need to work on my internet sarcasm. About half of my saisons have rye and I make them pretty often

 

[babaganuj]

sorry, I need to work on my internet sarcasm. About half of my saisons have rye and I make them pretty often

:sly::beer:

 

[askchucky]

I brewed this for the third time and hit a FG of 1.000! Pretty excited. I have a question regarding the calculation of the OG. This recipe has a pound of honey. Honey being primarily sugar, when measuring the OG, what is the real value or is the honey part of it. Not sure if this makes sense, but wondering what difference is the honey adding to the calculation and is the OG measure to the fermenter the "real" OG.

 

[arnobg]

I brewed this for the third time and hit a FG of 1.000! Pretty excited. I have a question regarding the calculation of the OG. This recipe has a pound of honey. Honey being primarily sugar, when measuring the OG, what is the real value or is the honey part of it. Not sure if this makes sense, but wondering what difference is the honey adding to the calculation and is the OG measure to the fermenter the "real" OG.

It depends when you add the honey. If you add it to the boil at flame out like in this recipe, take a gravity reading as normal after the boil.

If you add it to the fermenter then you can calculate by using 35 ppg as a good starting point. This means that per gallon of liquid, 1 pound of honey will add 35 points. You have to do the math based on your volume. For a 5.0 gallon batch that's 7 points.

 

[m00ps]

Honey in a saison??? eww gross

 

[azscoob]

Honey in a saison??? eww gross

I see what you did there..

 

[bestcoastbeek]

I'm sure this is a silly question, but in the recipe it says 1.5 pounds of white wheat and after doing some reading I think I may have misunderstood exactly what this grain is.

I ordered this: http://www.ontariobeerkegs.com/Unmalted_White_Wheat_OiO_1_lb_p/malt-1lb-unmalted-white-wheat.htm

Is this the correct grain for this recipe?

Thanks so much!

 

[arnobg]

I'm sure this is a silly question, but in the recipe it says 1.5 pounds of white wheat and after doing some reading I think I may have misunderstood exactly what this grain is.

I ordered this: http://www.ontariobeerkegs.com/Unmalted_White_Wheat_OiO_1_lb_p/malt-1lb-unmalted-white-wheat.htm

Is this the correct grain for this recipe?

Thanks so much!

You got unmalted white wheat and you want malted white wheat.

 

[bestcoastbeek]

You got unmalted white wheat and you want malted white wheat.

Thank you!

 

[jbedell2]

Has anyone ever tried souring this?

I've had the ingredients for this recipe for a little while but haven't gotten to it yet. Now I'm reading about kettle souring and getting kind of intrigued.

Basically I'm considering mashing this normally, then adding some lactic acid and a lacto source (not sure what that will be yet), letting ph get down to mid-3's for a day or two, then continuing the boil. I brew eBIAB so I could do all of this in a single vessel and not worry about contaminating anything on the cold side.

Thoughts?

 

[jkobst]

Hi guys!

Kinda new here but found this recipe and really stoked to giver a go! I wanted to do a side-by-side with two different strains of yeast to see how they differ (WLP 565 and WY3711). I've got a little incubation chamber made out of a freezer to regulate temps, but after reading up on the different yeast strains it sounds like they have pretty different temp needs. Was planning on leaving both carboys in at 68 for 4-5 days before ramping up to 78 over the course of another 4-5 days (~ambient) then take the WY3711 out and ferment in my closet but leave the WLP565 in and increase to 85 for a few weeks. This sound reasonable? Or can the WY3711 handle the hotter temps too?

Cheers!

 

[bolus14]

3711 handles pretty much everything, if you search around the web this strain dries beer out and low temps as well as into the 90's. Some get better ester from the higher temps others I have read don't see a lot of variation, it likely comes down to the timing of when the temps get ramped up.

 

[govner1]

You should not have a problem w/ the 3711 @ higher temps. I've done this recipe a few times w/ 3711 & Belle Saison. After pitching I let it free rise into the 80's. Gives that great Belgian "bubble gum " flavors.

 

[azscoob]

I've fermented this beer in my garage when I lived in AZ... In the summer! The daytime temp in my garage was around 118 if I recall, beer turned out great!!!!

 

[arnobg]

I've fermented this beer in my garage when I lived in AZ... In the summer! The daytime temp in my garage was around 118 if I recall, beer turned out great!!!!

That's incredible!! I'd be curious to know the warmest temperature a Saison was ever fermented at and what it tastes like. Would be a cool Guinness Record.

 

[m00ps]

you guys are making saisons without fermentation temp control??? eww gross

I'll stop now i promise

 

[jkobst]

Awesome thanks guys!

 

[armenianbrewer]

So I've brewed this beer once before, almost to exact specifications except missed my gravity just a tad so had to use some belgian sugar candi to up the abv... however my next question was, I want to brew this again but wanted to take a more "farmhouse" approach to it and use some of the hops i have leftover from other batches... has anyone used other hops in this before? Say maybe falconer's flight?

 

[Shenanigans]

So I've brewed this beer once before, almost to exact specifications except missed my gravity just a tad so had to use some belgian sugar candi to up the abv... however my next question was, I want to brew this again but wanted to take a more "farmhouse" approach to it and use some of the hops i have leftover from other batches... has anyone used other hops in this before? Say maybe falconer's flight?

I subbed the Sorachi Ace with FF and it turned out good.
I have some Sorachi Ace now so next time I will stick to the original recipe and see which I like the best.

However, I have little time and a long "to-brew" list so it might take some time before I get back to this one.

 

[Sippingainteasy]

do you need a starter with this, or will the wyeast take 5 gallons on its own?

 

[armenianbrewer]

I subbed the Sorachi Ace with FF and it turned out good.
I have some Sorachi Ace now so next time I will stick to the original recipe and see which I like the best.

However, I have little time and a long "to-brew" list so it might take some time before I get back to this one.

Great! Thank you for your reply. Much appreciated. I will give FF a try and see how it works out. Did you use the same hopping schedule but just replaced with FF or did you also adjust the amounts to match IBUs?

 

[babaganuj]

do you need a starter with this, or will the wyeast take 5 gallons on its own?

I didn't use a starter and I was at 1.001 within 3 days. 3711 is a beast.

 

[Sippingainteasy]

Thanks

 

[Shenanigans]

Great! Thank you for your reply. Much appreciated. I will give FF a try and see how it works out. Did you use the same hopping schedule but just replaced with FF or did you also adjust the amounts to match IBUs?

It wasn't really necessary to adjust because the Soarchi Ace in the original recipe were 10.5% and my FFs were 10.8% so I just subbed them 1 for 1 i.e. 0.5oz for 0.5oz

 

[Sippingainteasy]

I think I sparged with too much water and didn't account for my lower efficiency. I ended up with 1.056 it smelled and tasted good though.

 

[azscoob]

I think I sparged with too much water and didn't account for my lower efficiency. I ended up with 1.056 it smelled and tasted good though.

You will have a fine beer at any rate, and then we can see if the efficiency can't be improved through a few changes, usually a finer crush on the grain is the best place to start

 

[Pole]

Post thoughts on this batch, as its really dry I'm curious to hear your thoughts! :rockin:

This is fantastic! Despite the low FG, it doesn't come across as feeling really thin. It still feels completely appropriate for the style, and it tastes amazing. This will be a welcomed sipper on the back porch for the remainder of the summer. Aside from having to sub Motueka for the Sorachi Ace, the recipe was followed as posted. Thanks for sharing this wonderful recipe!

 

[azscoob]

This is fantastic! Despite the low FG, it doesn't come across as feeling really thin. It still feels completely appropriate for the style, and it tastes amazing. This will be a welcomed sipper on the back porch for the remainder of the summer. Aside from having to sub Motueka for the Sorachi Ace, the recipe was followed as posted. Thanks for sharing this wonderful recipe!

I'm glad you are enjoying it! I'm a firm believer in keeping things simple, they tend to be better in my opinion, I've seen recipes with a dozen different grains and a load of different hops, I doubt anyone can pick up on the flavour each grain can provide, let alone taste each hop varietal... I think of it like this, take all your Easter egg colors and pour em all into one big cup, tends to turn a funky brownish right? Each color on its own was beautiful, mix a little of just a few together and you get warm purples and whatnot, too many additions and you go all funky and muddy looking, same goes for my recipes.... Just enough to compliment the other ingredients without getting lost in the mess.

A bit rambling but I've been pondering this for a while..

 

[pmaster]

Brewing this again this week-end! Can't wait. Definitely a favorite

 

[lazzlo]

Brewed this a few weeks ago used Sorachi Ace, EKG, and lemon drop.
Added the zest of two lemons to the boil.
Fermented with Belle Saison at ambient temps ( ~74).
Really loving this right now. I will be brewing this again soon.