Saison Recipe - yeast/hops input?

[nathanthn]

Hi All,

I'm planning on brewing a Saison this weekend, I was planning on using WLP565 but ended up accidentally with WLP570. I'm thinking I'll go ahead and use it and see how it turns out, I was going to ferment 565 on the hot side for this, maybe not a good idea with 570? I was thinking I'd do my single infusion mash ~148F to get the FG low for the dry finish I'm going for, any other thoughts? Also welcome input on my hops, I always 2nd guess the amounts for non-hoppy styles... Here's the rest of the recipe:


Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 56.3 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 18.8 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 4 7.0 %
12.0 oz Rye Malt (4.7 SRM) Grain 5 7.0 %
10.6 oz Acid Malt (3.0 SRM) Grain 6 6.2 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 7 4.7 %
0.40 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 18.2 IBUs
1.00 oz Spalt [4.00 %] - Boil 10.0 min Hop 9 4.7 IBUs
1.00 oz Spalt [4.00 %] - Steep/Whirlpool Hop 10 1.3 IBUs

 

[chadpenton]

I've done a couple Saisons and they fermented at around 73-75*. They turned out ok, some slight off flavors that I attribute to the higher temps. I don't have a fermentation chamber yet, it's in the works.

 

[Calder]

Hops are fine. I question why you want any crystal, or the acid, and why all the wheat.

I know anything goes in a Saison, and it is probably a great beer and it is what you want. To me, Saisons are usually simple; Base malt + sugar.

I wouldn't worry about keeping ferm temps low.