Looking for any kind of spices that will fit well into a saison recipe. I want to use ginger but will anything else work well with this spice?
IMO, a well crafted and brewed Saison doesn’t need spices or herbs. Coriander is popular in the homebrewing community. I’ve heard of ginger being used, and that would be my first choice too.
Try one without. A simple 2-3 malt grain-bill, hops and the yeast. Sample it over the course of a year’s time.
I agree with euge - however, this is one of the best saison’s I make and since you specifically said Ginger I have to post it. I really love this beer with WLP565. Unusual recipe, but this really turnes out nice.
Catalyst
12 Gallons
OG 1.059
IBU 41
16 lbs Pilsner Malt
5 lbs Wheat
2lbs Sugar
1 lb Munich
1 oz Magnum (14 aa) @ boil
1 oz Styrian Goldings (5.2 aa) @ 30
1oz French Strissselspalt (3 aa) @10
1 oz Amarillo @ 2
1 oz Centennial @ 2
28 grams Fresh Grated Ginger @ 5
4 crushed Lime Leaves @ 5
Zest from one large lime @ 5
WLP565 or WLP550
Mash at 150-152, boil ~90 minutes, pitch at ~64-66 and ferment in high 60s ramping to low to mid 70s after krausen drops.
Saison isn’t my cup of tea but I wonder what a couple pounds of rye malt in place of the spices might do?
Interestingly enough, after reading the new Heironymous book “Brewing With Wheat” I designed a “White Ale/Saison” hybrid with the basic recipe above. Basically eliminating the sugar and munich, dropping the OG to around 1.050, increasing the wheat to 40% and subbing out some rye malt. I split between WLP565 and the WY French Saison. It’s ready to be keggged now, haven’t tasted it yet.
I’d like to add some flaked rye down the road, but didn’t have any on hand.
[quote]Interestingly enough, after reading the new Heironymous book “Brewing With Wheat” I designed a “White Ale/Saison” hybrid with the basic recipe above.]
[/quote]
What?! A new one? I will have to read this. My copy of Brew Like A Monk looks a little careworn…
I got some good info out of Markowski’s “Farmhouse Ales” on Saisons.
What amazed me about the Saisons that I managed to “garde” is how they evolved. Perfectly drinkable at one month-old but at a year… Jeebus! Delicate floral notes arose among other nice characteristics. I would certainly recommend forgetting some bottles in the closet. 
IMHO a little rye would be a nice touch. However, I think a couple of pounds would overwhelm the recipe.
My preference would be the rye. It seems to find it’s way into many of my recipes…
I was thinking a couple pounds in major’s 12 gallon recipe wouldn’t be too overbearing, but maybe it would. Guess it depends on your palette?
After I posted the original rye idea I searched the web. I guess a “Rye Saison” isn’t anything new… :-[ Might have to give it a try some day!!!
So with that said. Does anyone have a tried & true “Rye Saison” AG recipe?
Ah . . sorry I missed the reference to using major’s recipe. While perhaps not being overwhelming in a 12 gallon batch, it would still be quiet prominent . . again in my opinion.