Saaz recipe suggestion

[Bullshivit-brew]

I have never used saaz hops before and wanted to try them out. So what do I do? Buy a pound of them of course :rockin:
What I am looking for is a good recipe with saaz as the only hop. Not really wanting to do a SMaSH.
If someone could point me in the right direction I would be grateful. Thanks

 

[cswis86]

Czech Pilsner and Belgian Tripel are the first things that come to mind. They might be good in a Kolsch or Blonde ale too.

 

[Paulaner]

Czech Pilsner for sure, floor malted Czech pilsner malt, cara-pils and acid malt to get your mash PH in the acceptable range, do 4 hop additions FWH, 30, 15 and 5 min to around 44 ibu's and ferment it with Wyeast 2278. If you have the time do a decoction mash and it's as good as any Pilsner in the Czech Republic.

 

[saltymirv]

I agree with the other suggestions. Also consider a nicely hopped saison

 

[ericbw]

Any kind of light yellow beer would be good with those. I use them in saison. I think once in a dubbel.

I don't think they're a great choice for SMASH because they are usually low % alpha acids. So you need a lot to get your bitterness.

 

[McGarnigle]

Austin Homebrew has a Saaz Pale Ale kit. I haven't tried it, but if you don't want to lager, then pale ale is an option.

Wheat beers would work. Rogue's Hefeweizen used to (still does?) use Saaz hops, but a neutral yeast might be a safer bet. You'd use more of them in an American Wheat.

 

[Bullshivit-brew]

Thanks for the help everyone

 

[Burquebrewer]

I have never used saaz hops before and wanted to try them out. So what do I do? Buy a pound of them of course :rockin:
What I am looking for is a good recipe with saaz as the only hop. Not really wanting to do a SMaSH.
If someone could point me in the right direction I would be grateful. Thanks[/QUOTE

CzechMate Premium Pilsner (5.5 gallons)

10 lbs 10.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 91.9 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 6.5 %
1.30 oz Saaz [2.20 %] - Boil 60.0 min Hop 3 9.8 IBUs
1.10 oz Saaz [2.20 %] - Boil 45.0 min Hop 4 7.8 IBUs
2.20 oz Saaz [2.20 %] - Boil 30.0 min Hop 5 13.7 IBUs
1.50 oz Saaz [2.20 %] - Boil 10.0 min Hop 6 6.1 IBUs
0.70 oz Saaz [2.20 %] - Boil 0.0 min Hop 7 1.6 IBUs
2.2 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124… Yeast 8 -
3.0 oz Honey (1.0 SRM) Sugar 9 1.6 %


Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 38.9 IBUs
Est Color: 3.7 SRM

Dough-In Add 11.24 qt of water at 71.1 F 70.0 F 15 min
Acid Rest Add 7.11 qt of water at 173.5 F 105.0 F 20 min
Protein Rest Decoct 5.90 qt of mash and boil it 133.0 F 10 min
Dextrinization Rest Decoct 5.71 qt of mash and boil it 153.0 F 20 min

 

[z-bob]

My brew club did a wheat beer once with all Saaz hops. 50% 2-row, 50% wheat malt, 2% melanoidin (I know that's more than 100%) I don't remember how many IBU's but it wasn't a lot.

I fermented mine warm with T-58 yeast It was wonderful.

 

[schematix]

I have never used saaz hops before and wanted to try them out. So what do I do? Buy a pound of them of course :rockin:

What I am looking for is a good recipe with saaz as the only hop. Not really wanting to do a SMaSH.

If someone could point me in the right direction I would be grateful. Thanks[/QUOTE



CzechMate Premium Pilsner (5.5 gallons)



10 lbs 10.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 91.9 %

12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 6.5 %

1.30 oz Saaz [2.20 %] - Boil 60.0 min Hop 3 9.8 IBUs

1.10 oz Saaz [2.20 %] - Boil 45.0 min Hop 4 7.8 IBUs

2.20 oz Saaz [2.20 %] - Boil 30.0 min Hop 5 13.7 IBUs

1.50 oz Saaz [2.20 %] - Boil 10.0 min Hop 6 6.1 IBUs

0.70 oz Saaz [2.20 %] - Boil 0.0 min Hop 7 1.6 IBUs

2.2 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124… Yeast 8 -

3.0 oz Honey (1.0 SRM) Sugar 9 1.6 %





Est Original Gravity: 1.057 SG

Est Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 5.5 %

Bitterness: 38.9 IBUs

Est Color: 3.7 SRM



Dough-In Add 11.24 qt of water at 71.1 F 70.0 F 15 min

Acid Rest Add 7.11 qt of water at 173.5 F 105.0 F 20 min

Protein Rest Decoct 5.90 qt of mash and boil it 133.0 F 10 min

Dextrinization Rest Decoct 5.71 qt of mash and boil it 153.0 F 20 min

Drop the carapils and the honey. You're gonna need some acid though. Grain bill should be about 90-94% Pilsner and 6-10% acid malt. Use RO water with 0.5g/G calcium chloride.

Your mash profile is unusual too. Try 131/144/148/154/161/170 for 0/20/20/20/30/10 minutes respectively. That will cover dough in, acid rest, beta rest, beta-alpha, alpha/dextrin and a mash out.

It's a long mash but this style should be both well attenuated and have body.

 

[Morrey]

I made a very light and refreshing 4% beer with 2 row/rye/C20 as malts and Saaz contributing 17.5 IBUs. The spiciness of the rye plays nicely with the Saaz plus I added black pepper corns, coriander and orange peel near FO.

If you are interested I'll post this recipe.

 

[Bullshivit-brew]

I made a very light and refreshing 4% beer with 2 row/rye/C20 as malts and Saaz contributing 17.5 IBUs. The spiciness of the rye plays nicely with the Saaz plus I added black pepper corns, coriander and orange peel near FO.

If you are interested I'll post this recipe.

If you don't mind please post it.

 

[Morrey]

If you don't mind please post it.

Glad to. I really like Saaz and lots of recipes you find for Saaz are going to be a pilsner style using lager yeast. I made this for US-05 ale yeast in a 5.5G AG BIAB batch mashed at 150F for 60 min and a 60 min boil. Saaz is based on 3.75AA and my efficiency is 80% in case you need to adjust. My beer turned out at 1.043, went down to 1.009 and est to be 4.3 ABV.

I BIAB so stuck sparge is not an issue for me, and I mention this due to the amount of rye included.

5# 2 Row
3# Rye Malt
8 ounces Carapils
4 ounces C 20

.5 oz Saaz at 60 min
1.25 oz Saaz at 15 min
1.25 oz Saaz at 5 min

2 teaspoons black peppercorns (light cracked) at 5 min
.75 oz coriander seeds (cracked) at 5 min
.5 oz sweet orange peel at 5 min

The rye and Saaz are very complimentary and the misc additions play on the spiciness of these components. I really didn't say much to folks about the ingredients but they kept their cups under the tap until it kicked.

 

[Bullshivit-brew]

Thank you morrey

 

[brewmeister13]

Here is a great baseline recipe to brew something super easy and delicious with saaz: http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html

I brewed a beer with this as inspiration and it turned out great. I used a bit more hops (6 oz total in the last 10 minutes), bittered with something else, and tweaked the grain bill to suit my liking, but this recipe would be a good starting point if you like saisons.

 

[marc1]

I made a bohemian alesner last year that turned out great. 90% pilsner malt, 10% carapils mashed at 152. OG 1.052. No sparge full volume BIAB mash. 1/2 tsp CaCl2 and 4.65 mL lactic acid per 5 gallons of RO water.
44 IBU. Merkur to bitter. For 6.25 gallons after the boil, add 1.5 oz saaz at 15 and 10, and an ounce at 5.
Ferment with WLP001 at 62F beer temp for 3 days, then ramp up over several days to 68F.
FG 1.012