Which Fruit in Saison?

[Reneauj62]

Ohhhh...glad you asked this question...i saw them on sale but didn't buy them, instead I opted for lychee which was also on sale

My cousin has two Persimmon trees and they are overwhelmingly inundated with them. I got about 25 pounds. I was thinking that I would cut into small pieces and place half in the boil and then the other half with two weeks to go in the fermenter.... the fermentation addition would have to be boiled prior to addition. Thoughts?

 

[Gravity]

Consider replacing the Vienna with Pilsner.

Sure, i can see how that would work, i've done recipes that are Pils heavy - for both recipes?

The Belgian sugar just adds to cost, table sugar will work just as well.

I prefer the beglain candy by a country mile, especially when doing things like a dubbel/triple. There is a different flavor profile that the Belgian candi offers (light or dark) in my opinion. [/QUOTE]

Your latest recipe appears to be for a five gallon batch, consider adding an ounce of Coriander and an ounce to an ounce and a half of orange peel to the boil with five minutes left.

Good advice - I have two versions of that recipe where i added orange zest, lime zest, coriander at FO. [/QUOTE]

I work at the far end of the Aleutian Islands, all of my recipes are back at home.

Must be cool

Was the original recipe for a 20 gallon batch?

It was for 70 liters (18g)

I had a rye Saison in Tracy California that had ~20% rye and used Ella hops, it was one tasty beer.

i did one with 24% rye and a little biscuit - i brewed this recipe for a long time

Looks like this: -
Rice Hulls - 2.7 %
CHÃTEAU PALE ALE - 67.4 %
CHÃTEAU RYE - 24.3 %
CHÃTEAU BISCUIT - 2.7 %
Candi Sugar, Clear - 3.0 %
Styrian Goldings - Boil 60.0 min
East Kent Goldings - 15min
4 L Belle Saison starter
[/QUOTE]

I haven't used the Belle Saison yeast, so I can't provide any feedback on it.

Its never failed me, it can be very forgiving. I always let it go where it wants 26C + (80F +) [/QUOTE]

I also have a solara ten gallon oak barrel with a super Saison and a bunch of bugs that produces an awesome beer, that I will periodically pull out five gallons and then top it off with fresh beer.

this sounds amazing [/QUOTE]

How did your most recent version turn out?
I realize that you likely just recently packaged it, but I'm certain that you had a few samples during the process.

Sure did, reached 100% attenuation, and will bottles tomorow as it needed a couple more days to rest. It tasted great,

some tasting notes: good classic taste, peppery, clove, flowers, earthy, citrus, spoiling bananas, good yeast character - really shines, needs couple more days to rest. Honey colored, good mouth feel, a bit thin but lingers and wraps around the tongue

Thanks for the input

 

[Gravity]

My cousin has two Persimmon trees and they are overwhelmingly inundated with them. I got about 25 pounds. I was thinking that I would cut into small pieces and place half in the boil and then the other half with two weeks to go in the fermenter.... the fermentation addition would have to be boiled prior to addition. Thoughts?

Honestly, not knowing how persimmons would be in a beer, i would do two things: add a little zest at FO, and depending on your batch size, I would add about 1-2Kg per 20liters (2 pounds- 4 pounds for 5g) I would add it when fermentation reaches 1.020. definitely gently boil the fruit before adding it the fermentor. i would go easy with an unknown fruit in beer at first as you may not know how it effects the beer flavor, aroma, etc. You can always do a 20L (5g) pilot batch. and let that be your baseline to either add/drop additions - if you brew this, i would be keen to know how it turns out

 

[Franz]

Actually in Oregon, There are beer police.... lol its against the law to make beer with excessive Hops (when considered medicinal)... Yet, marijuana, cocaine, meth, heroine, and all other hard drugs are just fine.....

That applies to homebrewers too? What a strange world we live in...

 

[duffy5018]

Last year, after Thanksgiving, I bought 3 lbs of cranberries and made a cranberry saison using nelson sauvin hops, which seemed to be a hit. Boiled them in about a half gallon of RO water for about 10min, threw them in to the fermentor. Only downside was the amount of loss at the bottom of the fermentor (wound up with about 3.5 gallons of beer in a typical 5.25 gallon batch).

The tartness of the cranberries worked well with the funkiness of WY3724 and the nelson hops.

 

[Reneauj62]

That applies to homebrewers too? What a strange world we live in...

I am not so sure that it would be enforceable on homebrewers. Oregon is trying to keep up with California as far as Crazy laws, rules, and regulations.

 

[Gravity]

Last year, after Thanksgiving, I bought 3 lbs of cranberries and made a cranberry saison using nelson sauvin hops, which seemed to be a hit. Boiled them in about a half gallon of RO water for about 10min, threw them in to the fermentor. Only downside was the amount of loss at the bottom of the fermentor (wound up with about 3.5 gallons of beer in a typical 5.25 gallon batch).

The tartness of the cranberries worked well with the funkiness of WY3724 and the nelson hops.

In the frozen section they had cranberries next to the lychee I bought and thought long and hard about the cranberries, but didn't buy it - as soon as they go on sale, i'll buy a couple kgs

 

[Jayjay1976]

I use canned peaches, but only when they're in saison. Get it? Haha.

Something about the canning process seems to "fix" the flavor, as in, it doesn't ferment out completely.

Blend to a puree and dump into the fermenter. Goes real nice with some Huell melon hops.

Next time I'm going to try canned fruit cocktail, see what that brings. Maybe the pear and pineapple will dance with the hops.

 

[Gravity]

I use canned peaches, but only when they're in saison. Get it? Haha.

Henry joke for sure

Next time I'm going to try canned fruit cocktail, see what that brings. Maybe the pear and pineapple will dance with the hops.

i've tried this before...bunch of different fruits....didn't work out as well as i had hoped

 

[homebrudoc]

I frequently add pear juice to secondary in my saisons (and I make a LOT of saison). Eight to 16 oz in secondary (5 gallons). If you can taste the fruit, you've used too much. Pear is easy and very effective 'cause it's very subtle. When it's not there, the beer is different but nobody can say what's missing. It's a fantastic complement to the saison flavors and doesn't bring the acidity of berries.
homebrudoc

 

[Gravity]

I frequently add pear juice to secondary in my saisons (and I make a LOT of saison). Eight to 16 oz in secondary (5 gallons). If you can taste the fruit, you've used too much. Pear is easy and very effective 'cause it's very subtle. When it's not there, the beer is different but nobody can say what's missing. It's a fantastic complement to the saison flavors and doesn't bring the acidity of berries.
homebrudoc

Do you mean you use pear juice rom the carton? or a puree?

 

[Jayjay1976]

Peach, it's the perfect accompaniment. Smooth, sweet, subtle and compliant with whatever your yeast and grain bill are already bringing. /Close thread.

 

[Jayjay1976]

Do you mean you use pear juice rom the carton? or a puree?

Duh. It's right there. Sheesh. You can lead a horse to water...

 

[LuukGx]

The result! Honey Hibiscus Saison at 4.8%

 

[hey4q2pal]

I am currently brewing a saison with belle saison yeast and it’s chewing within 2 hrs of pitch at 77degrees. I have 6 lbs of deseeded and peeled loquats that I will add in secondary. Just playing around and hoping I get something really good and special but honestly just using up extra ingredients so I can dump if it isn’t good. Fingers crossed

 

[LuukGx]

Just bottled my saison that I brewed with local honey and white peach puree. It's really nice!