Spelt Saison Step Mash

[leesmith]

I go for three weeks myself and usually push to 4...
I’m ok with that.
Big difference from 2 to 3 weeks i find.
Just wondering what his timeframe is.

I’ll have to check out Bobs method.

 

[lowtones84]

I don't really do anything special. This time I used turbinado sugar to prime to 3.5 volumes, boiled in about a pint of water. That went into the bottling bucket, beer racked into it with hose coiled around part of the bucket to make a nice swirl. Bottled as normal.

I typically test any beer around 7-10 days unless it's high gravity or particularly complex. With this one I was confident that our process was good, the yeast was healthy, and it was low gravity, so I tried one at 5 and wasn't disappointed. Stored warm, around 70 degrees. I'll have some more tomorrow at our next brew day honestly, it's ready to go. If you have any more specific questions I'm happy to answer them.

Brewing partner fully agrees that this beer is "fantastic" (his words) already.

 

[lowtones84]

This is coming along very well, pretty much everybody who tries it enjoys it. Pretty sure we've found the basis for our saison recipe and just try a couple of different yeasts, perhaps alter the hops slightly but keep the ratios and keep them in the classic/noble thing. I'll post a picture of a pint soon.

We did a "Belgian IPA" with not quite 15% spelt today and still exceeded are target OG by a bit. We're always doing step mashes but to me this concept is in the books. No need for a cereal mash. Maybe it brings something I'm missing but I get spelt flavor and don't mind not doing that extra step.

 

[leesmith]

I’ve been drinking these for a couple days now.

Simple...Pilsner and Spelt malt....EKG...Wyeast 3724

I detect no big contribution from the spelt malt. If I had maybe the same beer with and without I could tell some difference.

Beer is good...basic Saison.

 

[lowtones84]

How much did you use? I definitely taste it at 25%, but it's more on the back end as the initial hops and yeast contributions fade. I also used unmalted instead of spelt malt, but I would assume with a good percentage the results would be similar.

 

[leesmith]

How much did you use? I definitely taste it at 25%, but it's more on the back end as the initial hops and yeast contributions fade. I also used unmalted instead of spelt malt, but I would assume with a good percentage the results would be similar.

20%
Maybe its me but I can taste white wheat when I use it at that ratio. I also don't have experience with spelt and my not be tuned into the flavors it contributes. Mouthfeel is good though and over all its a good example of the simpler versions of this style Saison. The head retention is horrible though.