Saison Spices

[TimmD]

I'm getting ready to set up a Saison. Id like some comments about the recipe.

Saison #1
6lbs DME
2lbs crystal sugar
1lbs Honey
0.5lbs Carapilz
0.25lbs Crystal 60
0.5lbs Biscut malt
1oz Saaz 3.4AA @ boil
2oz Styrian 3.2AA @ flame out
0.5oz Coriander
1oz Bitter Orange

When should I add the spices? Also I have some cardamom that's been sitting in the kitchen forever I was thinkin' of throwing that in too, how much and when?

 

[nealf]

I'll be the first to say I would skip the spices and let the yeast do their thing. However, if you can't be stopped I would go somewhere between 15 and 5 minutes.

 

[permo]

I'll be the first to say I would skip the spices and let the yeast do their thing. However, if you can't be stopped I would go somewhere between 15 and 5 minutes.

+1 on both counts, I am really, really, starting to shy away from the idea of adding additional spices, fruits, etc..etc..to beer ever.

 

[Oldsock]

I would also simplify the recipe, drop the crystal/biscuit, and reduce the sugar (adding more pils extract to get the gravity back up).

Your IBUs look a bit low to me as well.

There is nothing wrong with spices in a saison, but I would use a very light hand. A few grams of spices is all you need, just enough to make people ask whether you added them or not. Cardamom is pretty potent, 1-2 grams is the most I would do.

Here is the spice blend I used for a 3.5 gallon of saison a few years back:
2 g Fresh Orange Peel
1 g Black Pepper
.75 g Ground Ginger
.75 g Grains of Paradise

 

[giligson]

There is nothing wrong with spices in a saison, but I would use a very light hand. A few grams of spices is all you need, just enough to make people ask whether you added them or not. Cardamom is pretty potent, 1-2 grams is the most I would do.

Agree
Nothing wrong with spice additions especially in a Saison or belgian style where they are quite common. Also agree that a Saison is nice with pepper or grain of paradise. Remember, when someone tastes the beer they should not be able to easily identify the spice used - or you have used too much.

 

[ericbw]

I would also simplify the recipe, drop the crystal/biscuit, and reduce the sugar (adding more pils extract to get the gravity back up).

Your IBUs look a bit low to me as well.

There is nothing wrong with spices in a saison, but I would use a very light hand. A few grams of spices is all you need, just enough to make people ask whether you added them or not. Cardamom is pretty potent, 1-2 grams is the most I would do.

Here is the spice blend I used for a 3.5 gallon of saison a few years back:
2 g Fresh Orange Peel
1 g Black Pepper
.75 g Ground Ginger
.75 g Grains of Paradise

I know this is an old thread... are those really grams or ounces? .75 gram is too small to really be anything. But an ounce of black pepper in 3.5 gallons seems like a lot.

 

[Oldsock]

I know this is an old thread... are those really grams or ounces? .75 gram is too small to really be anything. But an ounce of black pepper in 3.5 gallons seems like a lot.

Grams is correct. My goal was to subtly boost the fruity/spicy yeast character, not make a holiday beer where the spice leads. Of course increase the spices if it will be more to your tastes, but far more saisons are ruined by over-spicing than under-spicing.

 

[beergolf]

Remember, when someone tastes the beer they should not be able to easily identify the spice used - or you have used too much.

I agree with this. Just like in cooking, it is best to just use a hint. The best recipes always have a flavor that the person eating/drinking them can recognize that there are some spices there but it is subtle enough to not be identifiable at first.