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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> I don't make a lot of Saisons

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Matt
Charter Member
Normal, IL
341 Posts


But I'm in the mood for one! I would love some feedback! 

OG: 1.050
FG: 1.010
IBUs: 30
Boil: 90 minutes 

Grains
85% Pils
10% Flaked Wheat
5% Munich 10L

Hops
Jarrylo @ 30
Jarrylo and Azacca @ 15, 5, 0

Yeast
Farmhouse Ale Yeast 

Open ferment at 80F 

Sour mash some of the pils for some additional tartness. Mash at 150F. 

Thoughts? Maybe and lemon/lime peel? Replace the hops and save those for an IPA? 




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


I have been pushing my rye or wheat over 20 percent of late. I feel it brings more body and character to the table, especially if no spices are used. I prefer spicy hops in my saisons, but that combo sounds interesting, maybe zest dry hop if you think it needs it?



Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


20% sounds good! What do you usually mash at? And rye? I hadn't considered that. 

And I have the hops and think they sound great, but I'm torn between using them for a WLP644 IPA, or this. Typically I use sterling and crystal in my saisons, and I'm also considering sorachi ace. Or I could go the route of hallertau, and I've been meaning to but sazz in bulk. 

I'm going for something spicy, a little funky, lightly tart, dry finish, a little fruity. 




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


I have shifted towards a Hochkurz step mash - so 45-60 minutes at 146F and rest at 160F for 15 minutes, then mash out. I like the body it creates and usually a really fluffy head. You could step with infusion, but may not be able to step that far without adding in most of your sparge water. Maybe grain in fairly thick and then infuse with boiling till you hit the next step if you are using a cooler tun.

I would be more concerned with the Azacca as it comes across as uber-citrus, but could be really nice if restrained. Sorachi Ace is pretty lemony... so I guess depends on how citrusy you want to go. I have soured wort a day or two before and added it to the boil, rather than souring the entire wort, but YMMV. Don't be afraid of sour mashing - Derek Springer (fivebladesbrewing.com) did an excellent presentation at the AHA on this and it's covered on his website.

Flaked Rye seems to bring out some peppery notes where I get more bready doughy with wheat. I prefer to use raw wheat when I can, but lately flaked wheat is the closest I can find without going to health store. Of course, expect to use some rice hulls to aid lautering with either.

I would also encourage you to bottle a few with some Brett and set aside for a year. The little bretty funk can be amazing and mine have done really well in competitions.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Azacca?

Crap.  A new hop I now really want to try.





Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


>Don't be afraid of sour mashing - Derek Springer (fivebladesbrewing.com) did an excellent presentation at the AHA on this and it's covered on his website.

I'm not, I've sour mashed a Flander's Red per Derek's method, and it was awesome. Works really well!

Awesome advice on all parts, I'll brew this this week! Also the "Olan Will Only Drink Half" Barleywine, once my high gravity yeast comes in. 

Would you mind elaborating on bottling with Brett? I think I'd be a little hesitant to add Brett because, you know, bottle bombs. 




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Bottling with Brett... well make sure your primary is well attenuated. I don't do this with anything over 1.005, and only with a saison. I use about half of the required bottling sugar, boiled, rack in the beer and while racking simply add in a vial of brett with a gentle stir (usually WLP650), and bottle with cork/cage. It seems to take about 6 months to develop any real brett character, and I like to let it age longer - seems really nice about 12-16 months. I have intentionally avoided any mixed bug blends for this process. Higher gravity saisons seem to increase the brett funk - assuming it is stress.

If I am going to barrel age - then the brett goes into the barrel with some additional sugar (just to help drive off O2 for the first week or so). Fruit (optionally). Then bottle, cork/cage. I always re-yeast with sacc after a barrel age as I have had some hit and miss on carbonation with barrel aged.




Posted 34 days ago.

ingoogni
nl
314 Posts


| Bottling with Brett... well make sure your primary is well attenuated.

with WY3711, Belle Saison & M27 there should be no problem to get a real good attenuation as these yeasts can produce enzymes outside their cells that knack longer dextrins than Brett can. It will take some time though when fermented cool, at least a month in secondary before bottling.




Posted 34 days ago.

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