Saison Ole Zion Church Saison
- Thread starter Native302
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Just finished brewing a dark version of this. I didn't use the peppercorns, and my OG is 1.072. I expect it to finish really dry, so should be 9% or more.
Gravity sample tasted great.
I pitched it onto a 3711 yeast cake from another saison I brewed, which finished at 1.000 and tastes amazing! I'll try to post the recipe.
Gravity sample tasted great.
I pitched it onto a 3711 yeast cake from another saison I brewed, which finished at 1.000 and tastes amazing! I'll try to post the recipe.
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We have a great market in Columbus that I frequent when I'm in the area that has a spice store. Try to find something like this in your area. Go there and tell them that you are using it in beer. I've had all sorts of cool conversations with the employees about adding other neat spices to beer, mostly on their recommendations. My favorite part is that you can pick up and smell whatever you want before buying it. I could spend all day sniffin crap there.
Sent from Cheese Doodle Land.
Sent from Cheese Doodle Land.
Have my pink "peppercorns" and will be brewing this over Memorial Day Weekend. Curious though.... What is the purpose of multiple step sparge?
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175
.... and how important is it? I have traditionally fly sparged.
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175
.... and how important is it? I have traditionally fly sparged.
I'm not the OPer, but I'll tell you that I didn't do all of the sparge steps. I DID do a mash out at 200F and a single batch sparge. Turned out lovely. Not sure what you are asking though, I guess.
Sent from Cheese Doodle Land.
Sent from Cheese Doodle Land.
Texconsinite
Well-Known Member
Id like to try this as an extract recipe with a few tweaks, please critique:
Also, those who have brewed this without peppercorns, how did that turn out?
Would like to use Perle as dual purpose, does this work w the maris otter?
Extract Recipe (5.5 Gallon)
Extracts (half @ 60min, 1/2 @ 20min)
4lb Amber LME
3lb Maris Otter LME
1lb Wheat LME
4oz Aromatic (steeped @ 165 for 20min)
4oz Biscuit (steeped)
1oz Perle @60min
.5oz Perle @15min
1 Whirlfloc Tab @ 15min
1oz Sweet Orange Peel @ 15min
1oz Crushed Coriander @ 15min
.5oz Hersbrucker @ 0min
.5oz Perle @0min
2 tsp Wyeast Beer Yeast Nutrient @ 0min
Wyeast 3711 (pitch @ 60 degrees, let rise to 79)
1lb Sugar in Primary after Krausen Drops
Please advise, would like to buy ingredients on Friday for Sunday brewday. Thank you
Also, those who have brewed this without peppercorns, how did that turn out?
Would like to use Perle as dual purpose, does this work w the maris otter?
Extract Recipe (5.5 Gallon)
Extracts (half @ 60min, 1/2 @ 20min)
4lb Amber LME
3lb Maris Otter LME
1lb Wheat LME
4oz Aromatic (steeped @ 165 for 20min)
4oz Biscuit (steeped)
1oz Perle @60min
.5oz Perle @15min
1 Whirlfloc Tab @ 15min
1oz Sweet Orange Peel @ 15min
1oz Crushed Coriander @ 15min
.5oz Hersbrucker @ 0min
.5oz Perle @0min
2 tsp Wyeast Beer Yeast Nutrient @ 0min
Wyeast 3711 (pitch @ 60 degrees, let rise to 79)
1lb Sugar in Primary after Krausen Drops
Please advise, would like to buy ingredients on Friday for Sunday brewday. Thank you
schmittychris
Member
I just moved this to the keg a couple days ago. Turned out awesome. I modified it slightly. I used WLP566 instead of the Wyeast and grains of paradise instead of the peppercorns. I also went halvsies on the Maris and the Wheat, 2.5 lbs each. Also, my LHBS was out of D45 candy syrup so I had to chose between the golden and the D90. Went with the D90. It sure is dark... My OG was 1.065 and FG was 1.010 which is just over 7%.
So far it's fantastic. It just carbed up last night and I wanted to keep drinking it. It starts out sweet and malty, then a huge orange explosion followed by the spice/pepper. One of the more complex beers I've ever brewed. I'm thinking the orange will settle over time. I'm excited to see how this ages. I'm going to have to bottle some and set them aside.
Thank for the recipe. I will definitely brew again.
So far it's fantastic. It just carbed up last night and I wanted to keep drinking it. It starts out sweet and malty, then a huge orange explosion followed by the spice/pepper. One of the more complex beers I've ever brewed. I'm thinking the orange will settle over time. I'm excited to see how this ages. I'm going to have to bottle some and set them aside.
Thank for the recipe. I will definitely brew again.
This turned out really sweet for me. I'm surprised by that because it went from 1.076 to 1.006. Not sure if that is from using the 45 candi sugar? Anybody else notice that. It is delicious, just not what I was expecting. I harvested some yeast from a Prairie Artisan Ales bottle and that worked out great.
This is next on the "to brew" list, this weekend. I've never brewed (or drank) a beer that uses peppercorns so I'm very interested in seeing how this will end up, I like the spicy/sweet flavor combo, so should be something tasty!
Drinking this currently and yeah, thanks for the recipe man this is freaking TASTY. At first the peppercorns were a bit much but it's mellowing out sooo nice. You taste the pepper, then the orange peel and coriander, and finally it finishes with that delicious pilsner maltiness. For my first time making a saison I am very happy with the results.
