Had the first glass(es) of this last night... yum! It has a sweetness to it thou that I can't figure out, with such a low SG and all. It's very tasty, I was just not expecting it and doesn't understand it...
Anyone with a better understanding able to explain it to me?
The belgian yeasts can make very fruity esters that come off as sweet because whenever your taste buds sense something like apple or pear, it always comes with sugars. I've found your mind will add in the sweetness from the perception of fruity flavors. Some tripels are seemingly almost cloyingly sweet despite having a much lower FG than a sweet stout
the problem is that in Italy i can't find the liquid candi syrups
now i found a German website that sells it! the next time i'll buy it!
Brewing this (or a version of it anyway...) for the final round of a knockout competition. I ordered the D-90, but really wavered back and forth between that and the D-180. Candi Syrup.
Anyone have pics and some notes on either version? I know multiple people have used each, but there really hasn't been any follow up on the beers after they are fermented and carbed.
Should be a cool beer to brew. I don't do much rye, but this one sounds really intriguing.
I've seen this with a number of different Lovibond designations, (260, 275, 300L). It's basically sucrose with dye in it...and not a lot of color or flavor contribution. The liquid candi syrups or cassonades are a much better bet, (Amber or D-45, Dark or D-90, extra Dark or D-180).
What exactly is cassonade?
This recipe is actually great with any kind of sugar. Honey at flameout makes an excellent saison as well. It's all about the yeast and rye combo here.
You can also buy the premium candi syrups in Holland:
http://www.brouwmarkt.nl/bier-brouwen/brouw-suikers/candi-syrup.html
Was this beer entered as a Saison (16C) or a Belgian Specialty Beer (16E)?This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.
Has anyone done some late addition hops with this recipe (a la the Mad Fermentationist's Hoppy French Saison)? I brewed it last year and loved it. Was looking for a couple of tiny tweaks...
Brewed it up earlier today, 5 gal batch. Forgot to add the candi sugar, haven't pitched yeast yet. My OG was high anyways though, should I add it anyways or skip it? 2/3 Lb is only going to add about 4 gravity points and I'm at 1.061 already.
Here's my partial recipe:
5 Gallons
5 lbs Pilsner DME 66.7%
2 lbs Rye Malt 26.7%
0.5 lb Turbinado Sugar 6.7%
1.5 oz Styrian Goldings @ 60 mins
WYeast 3711 French Saison (1L starter)
Mash rye malts @ 152 for 60 mins, 1.8qt/lb
I use BIAB for mashing, so no need for rice hulls. What does everyone think?
I'm looking to brew this recipe up this weekend with a few changes to help clean out some hops that I have left in the freezer from this past winter's hop buy.
1) Without having to read through all 40 pages, does anyone have a 5 Gallon AG recipe available for this?
2) Would East Kent Golding's be an acceptable substitute for the hop bill here? Possibly thinking of even using an ounce of Nelson Sauvin to dry hop the batch as i've had very good luck using Nelson with Saison's and 3711 Yeast.
Just made this and it finished at 1.003. It is delicious but more of a Belgian Pale than a Saison. Lots of bubblegum Belgian ester notes. Anyone else find this?
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