Smoked Saison idea

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NYCBrewGuy

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With my BetterBottle filled with Berliner Weiss that will not be bottled until April, I decided to brew an experimental batch or two in a couple 1 gallon jugs I have laying around. I had been planning a smoked brown ale all winter but never got around to it. With spring approaching I was thinking maybe a saison with some smoked malt could be interesting. I know rauchmalt is more drinkable/mild but the spiciness of the saison yeast might complement peat smoked malt well, right? Anyway, here is my recipe idea, I welcome critique and suggestions.

For a 2.25 gallon batch

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.39 %
Bitterness: 25.8 IBU
Est Color: 16.2 SRM


Amount Item Type % or IBU
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 22.86 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 22.86 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 5.71 %
0.13 lb Peat Smoked Malt (2.8 SRM) Grain 2.86 %
0.50 oz Tettnang [4.50 %] (60 min) Hops 17.2 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 8.5 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
 

Oldsock

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22% crystal malt is pretty extreme, especially for a saison which are generally very dry. Peat malt is pretty agressive, I'd probably go with rauchmalt for a saison since the flavor is a bit more delicate.

Something like:
3.5 lbs pils
1 lb wheat
.5 lbs rauch

Your hops/yeast look fine.

Interesting idea, good luck.
 

MarsColonist

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Has a brewpub smoked saison that was 100% rauchmalt and saison yeast.. dont know the hops, but it was quite interesting.. I had a couple. +1 to the peat smoked malt is way stronger tastewise than the rauchmalt
 

commonlaw

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22% crystal malt is pretty extreme, especially for a saison which are generally very dry. Peat malt is pretty agressive, I'd probably go with rauchmalt for a saison since the flavor is a bit more delicate.

Something like:
3.5 lbs pils
1 lb wheat
.5 lbs rauch

Your hops/yeast look fine.

Interesting idea, good luck.
agree with this. Way too much crystal and you probably don't need any. Peat seems out of place in trying to smoke a saison. Rauch definitely seems better. You could bump the rauch up significantly more depending on how smoky you want it.
 
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NYCBrewGuy

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100% rauchmalt... interesting. I know peat malt can be really strong but as a scotch fan I just love that smell. I had a Stone Smoked Porter the other day and wished it had more smoke to it (and some people think that is too smoky!?!?!?). That said, maybe you're all right, I don't want to overpower the saison characteristics. I was going with the crystal malt to give a little body and color, plus a little residual sweetness to balance the smoke. In my mind, I can't picture a smoke beer being as pale and dry as a traditional saison. What if I went with

2.5 lbs pils
1 lb wheat
.5 lbs rauch
0.125 lbs chocolate

That would make the color a bit darker and give a little bit richer flavor to balance the smoke. Mash around 154F and ferment in the high 70's.

Thanks
 

Oldsock

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Sounds tasty to me (although with only that much malt your gravity will be pretty low), should be interesting. If you really love smoke you could certainly add .5-1 lbs more smoked malt.

You should try the Schlenkerla Helles, it is very crisp/dry but with a nice smoked character (no yeast character though). It is a very different experience than their other beers which tend to be very smoky balanced by thick/rich malt.
 

Grousebane

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This is an old thread but I was thinking of brewing a smoked saison also and thought I might see if you had tried it and how it went
 

liquiditynerd

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Same here. Zombie threads are one thing but research threads are another. I'm interested, I was going along a similar route but with nelson sauvin for hops and maybe galaxy to put it over the edge.
 

Grousebane

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Brewed today using the cottage recipe that I posted above. I smoked the wheat portion (about 10% of total) with apple and alder chips. I will see how it turns out.

image.jpg
 

coochieparty

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Saw this post and thought I'd share a bit...I've been brewing a variety of smoked saisons for the past year using rauchmalt.

I'll share a recipe and results here in case anyone is still interested. First off, I am using WLP565 yeast in nearly all of my smoked saisons. I go heavy on the rauch because I like it that way...I'm a huge smoked beer fan and a big saison fan as well. On top of that, saison yeast does well in Florida in the summer and when my keezer is full I can ferment them in the closet of my air conditioned house and still get desirable results.

Here's a recipe, 5 gallon batch --

Smoked Saison I
5 lbs Pale 2 row
3 lbs 2 oz Rauchmalt
2 lbs 8 oz Vienna Malt
1 lb 4 oz Flaked Wheat
10 oz Belgian Candi Sugar (clear)
Mash 60 min at 156F, Sparge at 168F, Boil for 60 min

1.25 oz Saaz - 60 min
.65 oz Saaz - 30 min
.65 oz Saaz - 15 min

WLP 565 yeast

Once fermentation is done, I like to bottle condition for about 30 days. This beer is heavy on the smoke but the saison yeast gives it a farmhouse funk -- you can smell it and you can taste it. Fruity, spicy, really interesting but surprisingly easy to drink. My wife is NOT a smoke beer fan but she likes this one. It comes in around 6.5% ABV.

Variation 1 (Smoked Cherry Saison): If you are feeling adventurous try adding 1 lb of cherries per gallon at secondary. The yeast will come back to life and go crazy eating up those cherries. Give it about 3-5 days, then bottle for 30-60 -- I suggest leaving it a little longer so 60 is preferred as it helps really clean up the flavor and everything melds together nicely. ABV on this one jumped to around 7.8% after the yeast ate up those cherries.

Variation 2 (Sour Smoked Cherry Saison): Add the cherries at secondary as is variation 1 above but after 3 days, rack to a fresh carboy/bucket and add Brett B (WLP650). Give it a week at fermentation temps then cold crash in a keezer for 30-60 days before bottling. The color goes from a deep red to a purple. The flavor is only for fans of sours but man is complex! If you like sours give this one a shot. The way that Brett B compliments the cherry and smokey saison is incredible.

Pics of the finished smoked saison and smoked cherry saison (variation 1)..sorry can't find a pic of the variation 2! ---



 

HawleyFarms

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I was working on a smoked maple saison here https://www.homebrewtalk.com/showthread.php?t=515515 it has some corrections on the last page. I don't know how, but I had forgotten to pick up wheat dme. If I made it again I would add a little wheat dme, and less smoked malt. But if you really like the smoke to hit you in the face, try it with the full 2oz I used in the final recipe.

Overall it turned out well if you like a super-smoked beer with a hint of maple.
 
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