I’m going to take a stab at a saison next. Do any of you saison experts use sugar to help push attenuation?
Here’s my very simple recipe
12 lbs pils
2 oz midnight wheat (option, im brewing one with and one without)
Mash 90 min at 145
90 min boil
1/2 oz Magnum at 60
2 oz Mittelfruh in whirlpool starting at 180 for 20 min
Wy3724 starter, pitched at 80º freeride to 90º
I’m considering doing the darker one as is, then a second batch with no color addition and subbing a pound of cane sugar for a pound and a half of pils
I would skip the cane sugar and do flaked wheat and/or a little raw wheat. A tiny bit of sugar maybe - but I don’t necessary like the thinning it can bring to the body. YMMV
I know saisons can be made without wheat, but it seems to add that little something that rounds it out and helps produce a nice fluffy head. It also adds a little nutty character to the malt base and I think complements the grainy pils background. I like the haze it provides as well, especially in a lighter saison. Flaked rye is nice as well.
I used a pound of amber candy sugar in my recent saison, both for color and to dry it out. Finished at 1.003 with 3724, it’s tasty from the fermentor. Hope to bottle it next weekend.
Next time around I may just try 100% pilsner malt just to see where that takes me.
Trouble is that I dont have any wheat, and I dont need another trip. I think I fully agree though, wheat would probably be a help with flavor mouthfeel and appearance. But I’m also on a clear beer kick now that I figured out how to use gelatin. So I think I’ll go wheatless this try, and adjust from there. Ive never brewed with this yeast either, so it might help me figure out what flavors are fermentation and whats not, if I keep it simple.
Nothing wrong with a little haze in saison, clear beer is good, but not necesary for every style. Personally I throw some sugar in my saisons to dry 'em out a bit.
I make a lot of saisons and I think simplicity is the best, and let the yeast do its thing. I’ve noticed some funky things thrown off by the yeast when I start warm, and I always do starters about 1/2 L bigger than suggested. It might be something I’m doing wrong, but I’ve noticed when I start low and finish off warmer I get a lot better yeast character, yes a little cleaner, but for me much more drinkable.
Also, I make my own candi sugar to have more control over flavor/color that way. However, I don’t ever use more than 8% . I feel that you can get a dry beer with your yeast or 3711 no matter what.
I don’t think oats would give you the mouthfeel you’re looking for in a saison, just my .02.
Cool. I just asked because (before knowing you need to ferment 3724 warmer) I used to pitch 3724, wait for it to stall, then pitch some 3711 to finish up the job quicker. Let us know what you think !
I have gone both ways one this with good results. Between the two, I prefer using wheat and don’t worry about the clarity. I have always used 3711 to this point.
Jim… I haven’t explored in this fully yet, but comfortable with raw wheat to about 10% grist in saison. It’s harder and harder to find these days. Plenty of flaked products at the LHBS. FYI, it sucks to mill. You might soak it a bit before milling.