Red Saison

[kye77]

So I've been brewing light colored beers for the past few months and am tired of seeing it in my fridge lol.
Been looking into brewing a nice red saison (if there is such a thing).
2.5 gallon batch.
Here is a recipe I made just from researching different malts. Let me know what you think. I've never used any of these malts before so I could be over my head.
View attachment ImageUploadedByHome Brew1499092672.723511.jpg

 

[filthyastronaut]

The crystal 120 is probably unnecessary, but I'd say keep everything else. Was thinking about doing something like this myself for the fall!

 

[jmartie13]

I remember a post a while back of someone doing a Raspberry Saison and it had a nice red color from the berries. I put it in my notes for a future brew. Just a thought!

 

[JordanKnudson]

I agree that the crystal 120 feels unnecessary. For me, even the Special B is not really what I'd want, since crystal malts just work against the goal of dryness. I'd replace those with a bit more aromatic malt and some dark Candi syrup (syrup, not sugar) if it were my brew. Obviously, you may feel differently. Generally, though, I think it looks quite delicious!

 

[Gravity]

I would drop both the 120 and Special B, perhaps in favor for some Vienna and some piloncillo....and not trying to change your recipe however i'm also not a fan of your hop selection. That being said, i'm sure the beer would be tasty

 

[kye77]

Sweet. I'll drop the 120 haha. Lower the special B. Kinda hard to get a red color and keep it dry I suppose. Ill look into Vienna and dark candy syrup as options.

 

[kye77]

And I have centennial and sterling from past brews so I threw it in. I might just go with only sterling.

 

[JordanKnudson]

Sweet. I'll drop the 120 haha. Lower the special B. Kinda hard to get a red color and keep it dry I suppose. Ill look into Vienna and dark candy syrup as options.

The Candi syrup is perfect for that. It adds flavor and a nice, dark color, while at the same time being basically fully fermentable, thus not contributing residual sugars. I use it in all my saisons, dubbels/tripels/quads, and even some other styles where it isn't so traditional. Obviously, the wort color depends on which color syrup you get, since the 5 Lovibond stuff will keep it pale while the 180 L will darken it up quite effectively.

 

[filthyastronaut]

The level of Special B is fine, in my opinion, so long as you drop the 120. Unless you're trying to make a Saison that is red but doesn't taste red, I think it's fine to buck convention a bit with those types of ingredients. When I make a Red IPA, I intentionally use more flavorful malts and/or crystal than a regular IPA because I want it to taste different from a regular IPA. Otherwise, I feel like there's no point in it being red. I don't think 2 oz. will hurt anything, French Saison will dry it out real nice. That being said, I agree with JordanKnudson that candi sugar may be a good choice because you get color, flavor, and high fermentability.

 

[Likebull]

Why not try some red wheat? I put wheat in every saison I do.

 

[JordanKnudson]

Why not try some red wheat? I put wheat in every saison I do.

Well...red wheat is just a variety, but it doesn't add any red color to your beer.