Would you drink this beer? Saison time!

[BrewN00b]

Howdy,

First just wanted to say thanks for clicking that button and allowing me to violently seize a few minutes of your time. Drinks are to the right, come on in. Oh hey, real quick...that drink didn't taste like roofies, did it? No? Sweet! I'll be seeing you in a few minutes.

Seriously though, it's been so damned hot here in Austin that brewing is truly one of the last things on my "want to do" list, but hopefully this extended period of 100+ degrees F will soon break. That being said I was thinking that the would be the best time to brew up a nice Saison. Hell, why not? Saison yeast LOVES hot fermentation temperatures, and while I have a temp controlled fermentation chamber already, I would use this temperature as an excuse to brew a little more laize faire (hands off) and let it ferment in my 76F apartment. Just to be saucy I could even let it finish out for a few days in my outside closet in the shade. It would still be in the 90's though, but that may allow those hungry bastard Saison yeasts to get at every little molecule of sugar and dry it out proper!

Now, I love to chat, and I'm feeling pretty chatty right now, but I will get to the meat of this question: Would you drink this beer? Tell me what you think.

My impetus on this one is to think and brew how a farmer brewer in the French speaking areas of Belgium, or Northern France would have in times past. So, I am trying to stick with more local or realistic ingredients, so your feedback would be especially desired.

Here we go...


Ingredients

Amount Item Type % or IBU
8.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 73.91 %
1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 13.04 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.35 %
1.00 oz Styrian Goldings [5.40 %] (60 min) (First Wort Hop) Hops 21.8 IBU
1.00 oz Strisslespalt [4.00 %] (10 min) Hops 5.3 IBU
1.00 oz Strisslespalt [4.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 lb Honey (1.0 SRM) Sugar 8.70 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) [Starter 125 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 5.83 % Actual Alcohol by Vol: 6.91 %
Bitterness: 27.2 IBU Calories: 249 cal/pint
Est Color: 5.6 SRM

I understand Coriander may not be a realistically available spice, and if that we true than I would opt to use a little peppercorn in it's place. Not a lot, just enough to accentuation the spiciness of the beer. I chose a little bit of the bitter orange, well, because I thought it may taste good. Again, I can not opt for it's realistic procurement ability.

What do y'all think?

 

[LakewoodBrew]

thanks for the drink.... soo sleepy.

sounds good. send me one. i'll tell you if i drink it.

 

[dwarven_stout]

First, are you high? :fro:

Second, I like the recipe, but I'd probably leave out the coriander and orange peel the first time. If you decide to add it, knock those quantities back- that's enough for a wit right there!

 

[BrewN00b]

First, are you high? :fro:

Second, I like the recipe, but I'd probably leave out the coriander and orange peel the first time. If you decide to add it, knock those quantities back- that's enough for a wit right there!

I was thinking that, somewhat, as well. Perhaps subtracting both orange and spice and maybe allowing the natural spicy phenol of the yeast do the heavy lifting, after all Saison DuPont does not use any spice or flavoring either. I suppose the only reason I had it in there was because I was fixated on brewing up a saison with blood orange in it, and since blood oranges are not in season I removed them. Still the though remained, hence the orange and spice.

I can neither confirm nor deny :fro:. Thank you.

 

[Fat_Bastard]

grains of paradise will you give you a peppery flavor if your after that

 

[bgrayson726]

If you are going for a spicy coriander sort of flavor, ferment at 90 degrees.

 

[Jaimez]

I'd let the yeast give you the "spicyness" and flavor instead of adding coriander. I'd also do a 90 min boil with all that Pilsner Malt.

 

[BrewN00b]

I'd let the yeast give you the "spicyness" and flavor instead of adding coriander. I'd also do a 90 min boil with all that Pilsner Malt.

Ah, yes. Great idea. That DMS needs to boil off. Thanks for all the input.