As the weather is starting to get hot here in the far northeast I am looking at attempting my first saison. I was hoping to pick up some advice and possibly a recipe for an easy but tasty saison. I am an all-grain brewer. Yesterday I bought WLP American Farmhouse and WLP Saison yeasts.
Thanks!
All I can say is good luck and I’ll be watching this thread since I am about to do the same.
8 # Belgian 2-row
1 # Aromatic
1 # Torrified Wheat
1/2 # Rolled oats
1/4# Special B
1 1/2 oz styrian goldings at 60min
1 oz Tettnanger at 2 min
Mash at 149* for 90 mins
Boil for 90 min
Enjoy!!
This doesn’t really fall under the guidelines of a “proper” Saison, but it’s my base beer that I have on tap a lot for my own enjoyment.
This thread got me interested in brewing a saison as well. I reviewed my notes from past saisons and came up with the following recipe. I’m estimating 85% attenuation, but it could go even further (if I’m lucky!).
Farmhouse Saison
16-C Saison
Author: Matt Schwandt
Size: 5.33 gal
Efficiency: 85.0%
Attenuation: 85.0%
Calories: 191.17 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.048 - 1.065)
Terminal Gravity: 1.009 (1.002 - 1.012)
Color: 6.91 (5.0 - 14.0)
Alcohol: 6.5% (5.0% - 7.0%)
Bitterness: 31.8 (20.0 - 35.0)
Ingredients:
7 lb Pilsner Malt
1.5 lb Light Munich
1.5 lb Wheat Malt Pale
.25 lb Acidulated Malt
.05 lb Carafa Special® TYPE II
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 20 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 30 min
2 g Grains of Paradise - added during boil, boiled 5 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 1 min
.50 oz Saaz (4.9%) - added during boil, boiled 1 min
1 L WYeast 3724 Belgian Saison Yeast
Notes:
Single infusion batch sparge
Saccharification @ 145 [90 min]
Mashout @ 165 [10 min]
Sparge @ 170 [10 min]
Pitch at 65; let fermentation temp gradually rise into the low 80s
Saison yeast can be sluggish and/or finicky. It may take up to four weeks to reach f.g.
Well here is the one I did last summer. I enjoyed it. some BMC drinkers enjoyed it. It was also my second or third all grain recipe so…
Type: All Grain
Date: 10/11/2010
Batch Size: 5.50 gal
Brewer: Morticai Xavier
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 63.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 41.67 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 25.00 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 16.67 %
0.50 oz Opal [7.90 %] (60 min) Hops 12.5 IBU
0.50 oz Cascade - Organic [8.90 %] (60 min) Hops 14.1 IBU
0.50 oz Opal [7.90 %] (10 min) Hops 4.5 IBU
0.50 oz Cascade - Organic [8.90 %] (5 min) Hops 2.8 IBU
2.00 lb Honey (1.0 SRM) Sugar 16.67 %
Beer Profile
Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 5.27 % Actual Alcohol by Vol: 6.38 %
Bitterness: 34.0 IBU Calories: 220 cal/pint
Est Color: 7.2 SRM Color: Color
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 161.4 F 150.0 F
Drew I really like the simplicity of your recipe. When do you add the sugar? What do you think of substituting a package of dark candi sugar for the table sugar?
Unless you’re going to use a characterful sugar, I typically just toss it in at the start of the boil. If it’s something I really want to hold onto the flavor / aroma of - 10 minutes till the end of boil
Drew, at what temp do you ferment French Saison 3711? Do you go 80s like it’s recommended to do with the dupont strain?
With 3711, I actually keep it down in the 70’s (ha, down in the 70’s)
Excellent. Can’t wait to use it.