I made a Saison using 14 pounds of Belgian Pils and 1 Pound of Demerara Sugar. Mashed at 144 for 90 minutes, added the sugar late in the boild. Used wlp 565 Saison I. Went from 1.072 to 1.027 in like 4 days and then it took over a month in the hot garage to get it to 1.002. It did turn out dry and great. I am going to brew this style again and I will use the approach described in Farm House Ales for a more fermentable wort. I’ll always use a little sugar to dry it otr.
Cheers,
Richie
Got one fermenting as we speak. Zero sugar. OG was 1.049, which is still higher than I intended. Oh well
If you are making a 1.072 OG Saison, I’d agree that some sugar is necessary to dry it out. But if you are looking at the traditional Saison style (not the American interpretation), this is much too high of an OG, so you’re already in “Super-Saison” territory.
You are correct. Super Saison Territory it is. Either way, easy to make and tasted really good.
The Belgians were already doing a number of Super Saisons well before our Craft brewers ever picked up the idea. It is true that the super saison is the preferred variety over here though.
+1. Any saison under 1.060 shouldn’t need sugar. Tank - I don’t know if you remember that Saison I sent you with the Lime Leaves and Ginger in it but that was a 1.060 saison with about a pound of sugar. I really liked that beer. But I knocked out the sugar and dropped the gravity down to around 1.050 and I really LOVE that beer know. Kind of a cross between a Wit and a Saison.
Yeah man, I remember. It was a damn good beer. On the same note, the one I just brewed is pretty similar to the Saison that I sent you, that had the mild brett character. Grain bill was the same, just changed up the hops a bit from EKGs to Nelson Sauvin. Playing a little. ;D
Oh yeah? Might be time for an exchange again. IIRC I made out with the better deal on that last one. ;)
Ha ha. Thanks man. I gotta say, the beers you sent me were pretty tasty.
But yeah, we should. Might have to wait until the end of summer though.