Saison Cottage House Saison

[Abrayton]

I think I just found the answer to my own question. Mash volume and boil time difference are probably causing the IBU difference? I'm using 1.6 qt./lb. and a 90 minute boil.

 

[MrBlackrock]

Not sure about the pepper ? You just dump it directly in the boil ? No muslim bag etc ???

Currently Brewing this. (30 mins in the boil right now)

Slightly modified version (didnt have all the exact ingredients)

3.86 kg Pilsner (IMC) (2.0 SRM) Grain 1 69.3 %
0.68 kg White Wheat Malt (2.4 SRM) Grain 2 12.2 %
0.23 kg Caramunich Malt (56.0 SRM) Grain 3 4.1 %
0.23 kg Oats, Flaked (1.0 SRM) Grain 4 4.1 %
0.10 kg Honey Malt (Gambrinus) (25.0 SRM) Grain 5 1.8 %
14.17 g Cascade [5.50 %] - First Wort 60.0 min Hop 6 9.0 IBUs
14.17 g Willamette [5.50 %] - First Wort 60.0 min Hop 7 9.0 IBUs
14.17 g Willamette [5.50 %] - Boil 30.0 min Hop 8 6.3 IBUs
28.35 g Willamette [5.50 %] - Boil 15.0 min Hop 9 8.1 IBUs
0.37 kg Honey [Boil for 5 min](1.0 SRM) Sugar 10 6.7 %
0.10 kg Dextrose (Briess) [Boil for 5 min](1.0 SRM) Sugar 11 1.8 %
1.50 tsp Salt(POIVRE) (Boil 5.0 mins) Water Agent 12 -
2.0 pkg Belle Saison (Lallemand/Danstar #-) Yeast

Actually found Orange Blossom Honey, was happy about that.

 

[curmudgeonvt]

...ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet.


Curious...did you rack to a secondary or leave the yeast for the second 2 weeks @ ambiant?

This recipe looks delicious!

Thanks, Brian

 

[seilenos]

I brewed this on May 20 and was a little impatient; I kegged it from primary after 11 days. Gravity had not changed in 4 days at that point.

It has this weird off-flavor/aroma at the moment ... like a peppery hot dog.

The flavor/aroma is the strongest in the first few ounces (presumably the 2+ oz that are sitting in the keg lines). Additional subsequent pours have a much more muted presence.

If I let any pour sit for 5 or 10 minutes, the off-flavor/off-aroma diminish to the point that it tastes in balance. If a pour that "breathed" was the profile that was coming out of the keg I wouldn't have batted an eye and said the brew was a success.

Is this sounding familiar to anyone?
Should I be expecting it to age out?

While the aroma/flavor is definitely different, it reminds me of a kolsch I did earlier in the year that had a strong sulfur presence for a week or so. A combo of dipping some copper and bubbling off aroma with a bit of CO2 took care of that.

Thanks!

 

[JonM]

You're probably just tasting suspended yeast/settled yeast at the bottom. I bet it'll clear out and be fine.

Oh, and with that beast 3711, 11 days is plenty for it to finish. I bet it's fine.

 

[azscoob]

Hey guys, I'm amazed this is still going strong, I've been busy with life lately and haven't gotten on here lately, anything I can help with?

 

[curmudgeonvt]

@azscoob

actually, yes... in your original msg you say: "...
...ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet."


My question: Did you rack to a secondary or leave the yeast for the second 2 weeks @ ambiant?

This recipe looks delicious!

Thanks, Brian

 

[Rhaop]

Hey guys, I'm amazed this is still going strong, I've been busy with life lately and haven't gotten on here lately, anything I can help with?

Yeah man it's been a minute since you posted, since this is "the saison thread" i figured i'd ask here i brewed a mosaic rye with belle saison about a month turned out great but it seems like it is too clean it's missing that fruity funk i got when i brewed your recipe with wlp568, i fermented 68/70 is that too low or is belle a cleaner saison yeast?

 

[seilenos]

You're probably just tasting suspended yeast/settled yeast at the bottom. I bet it'll clear out and be fine.

Oh, and with that beast 3711, 11 days is plenty for it to finish. I bet it's fine.

As I posted in another thread recently: I am not a patient man!

Now that I think about it, when I was racking to the keg there was a 1" yeasty/cloudy layer just above the cake as if 90% of the trub compacted but the last 10% hung out in that layer. I probably should have left it but didn't.

That being said, 24 hours after your response and the off-flavor is gone. This is dangerously good. I keep my taster glasses out next to the keezer supposedly to keep me honest ("I'll just grab a small glass instead of a pint.") All it does it make sure that I have to get up and get a little exercise every 4 oz, which seems to be happening all too often. Fantastic job @azscoob!

 

[azscoob]

@curmudgeonvt I leave it on the yeast, I've never secondaried a beer unless it's to rack it onto fruit!

 

[azscoob]

@rhaop most saison yeasts like a bit of heat to bring out the saison funk, I'd try a bit warmer. In fact I brewed my recipe once and fermented it out in my garage when I lived in Phoenix, the ambient temp out there was around 90, it was fantastic!

 

[azscoob]

@seilenos glad it worked out for you! And it IS rather delicious isn't it? ��

 

[chlehb]

A friend asked me to brew him something Belgian for his 30th birthday party. I went with this recipe as I figure a Saison is what a lot of people think of when they think of a Belgian beer.

It clocked in at 7.8% ABV which is pretty perfect, for me at least. I like my Saisons in the range of 8%.
Had a beautiful gold color and tasted pretty much exactly as your tasting notes describe it. He loved it, as did most casual beer drinkers that tried it. I guess this kind of beer is not quite for everyone, but everyone that is at least somewhat into beer seemed to really like it.

Thanks for the great recipe!

 

[Abrayton]

Picking up the ingredients today. Should the white wheat malt be crushed separately or mill it all together? thanks

 

[Trail]

Picking up the ingredients today. Should the white wheat malt be crushed separately or mill it all together? thanks

I milled it all together. Came out fine. And by fine I mean delicious.

 

[brewcavebrewery]

[QwkUOTkE=Abrayton;8029684]Picking up the ingredients today. Should the white wheat malt be crushed separately or mill it all together? thamilledsee232w2



wwith2

skore3eEIqee w=Trail;w]I mi3lledsee232 it all q. Came out fine. Ijn j b fine I mean delicious.[/QUOTE]
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[MrBlackrock]

Bottled Today.

Cant wait ! Sample taste really good.

Also, Belle Saison fermented this down to 1.000

Damn!

 

[schmittychris]

Bottled Today.

Cant wait ! Sample taste really good.

Also, Belle Saison fermented this down to 1.000

Damn!

I just transferred to the keg a couple days ago and mine was down to 1.001. I couldn't believe it! Nice job!

 

[tellyho]

I bottled my version with American Farmhouse a couple weeks ago. It sat for 4 weeks in primary, but I think the Brett was still working. I deliberately under-primed, and carbonation is excellent. Will report on fate of batch as time progresses. I bottled early to deliberately limit the Brett flavor - I like dry, not so much horse blanket. Continues to be an excellent recipe. I've now brewed with 3711, Omega Saisonstein (which was tasty) and now American Farmhouse. All were lovely.

 

[Abrayton]

Wondering which might work better for this recipe between prepackaged dried orange peel or fresh orange zest? I have seen several posts about lemon zest. In the end I will probably leave the recipe as is except sub table sugar for the honey.

 

[MrBlackrock]

Fermented 3 weeks. Bottled 5 days ago and loudly.said : " holy ****"

This is good. Fermented with Belle Saison x 2

Didnt have the hops so subbed for suggested subs(cascade/willamette)

 

[tellyho]

This is a bit of a side-track, but wanted to get my experience with the American Farmhouse strain out there somewhere. I brew this recipe yearly at least once, and have been experimenting with yeasts. I'm a novice Brett brewer (as in, never before this brew). I chose to bottle at 4 weeks of fermentation, knowing that the Brett was not yet finished doing its deed. I underprimed to compensate, but bottles have been slightly overcarbed even so. I would probably have put only 1/4 of the amount of priming sugar were I to redo. Beer has stabilized in bottle at this point, and is dry and tasty in a way that 3711 and other saison yeasts I have used (omega saison stein, possibly others) did not get to. I notice no real horse blanket or any Brett down side. In short, I recommend trying the farmhouse blend if you're adventurous.

 

[Pintabone]

I'm going to brew this on Saturday. Will be the first beer I enter into a competition. Scaled down the grain bill to get to a 1.050 OG and not going to use any honey. Also using a bit of Magnum to bitter and East Kent Goldings at the end of the boil.

I tried going through the 201 pages but it's too much information. Anyone have any good recommendations for fermentation temp?

 

[tellyho]

Are you using 3711? If so, 62 ish gets you hefeweizeny flavor, above 70 is where you get the spicy character. I've run this up to 80.

 

[Pintabone]

Are you using 3711? If so, 62 ish gets you hefeweizeny flavor, above 70 is where you get the spicy character. I've run this up to 80.

Yes, sorry, I should have made that clear. Using 3711.

 

[Pintabone]

Brewed a variation of this last week.

7.5 lbs Pilsner
1.25 lbs White Wheat
.5 lbs Caramunich I
.5 lbs Flaked Oats
Mash @ 148 for 60 min

.3 oz Magnum @ 60
1 oz EKG @ 10
1 oz EKG @ 5
1.6L starter of 3711

Started at 68 for 3 days, let rise naturally to 70 for 3 days and now sitting at 72.

Checked the gravity after a week of fermentation and was down at 1.002! Sample had a very strong fruity smell from the yeast. Smelled great.

Gonna let it sit in the fermenter likely until this weekend and then keg. Will be two weeks from brew day. Going to enter it in my first competition which the bottles are due near the end of this month.

 

[Shenanigans]

Might brew this again in the fall. Leaving out the honey and aim for an OG of about 1.050. Will also try seeds of paradise instead if the black pepper. Maybe a little less than 1.5 tsps.

 

[Pintabone]

Might brew this again in the fall. Leaving out the honey and aim for an OG of about 1.050. Will also try seeds of paradise instead if the black pepper. Maybe a little less than 1.5 tsps.

This was my first saison so I wanted to strip it of any spices or anything like that and see how it tastes on its own. I'd like to brew it again if it turns out well and introduce some fruit. I can't wait to get it kegged and carbonated.

 

[tellyho]

I've done it with and without the pepper. I prefer with if I'm using 3711, as that doesn't have a whole lot of estery character.

 

[Pintabone]

I've done it with and without the pepper. I prefer with if I'm using 3711, as that doesn't have a whole lot of estery character.

Do you mean phenolic?