A couple weeks ago the forum gave me good input on a saison recipe.
I changed my original recipe to:
84% Weyermann Pils
8% Vienna
8% White wheat
Boil = 90 min.
12 IBU (1 oz) Hallertau @ 60 min.
6 IBU (1 oz) Hallertau @ 15 min.
4 IBU (.75 oz) Cascade @ 10 min.
1/2 oz. Hallertau @ whirlpool
Est. SRM = 3.9
I’m leaning toward a “yellow balanced” water profile but I’m definitely open to suggestions. I build from RO water.
Yellow balanced works great for me.
+1, I’ve done that on the last two that I’ve brewed. Definitely still finishes properly dry, no need to make it seem more so with the water profile. I’m actually thinking of trying “Yellow Malty” for my next attempt.
I ran yellow bitter on my last profile with 34 IBU’s and it came out great. Had a nice little snap to it at the end.
I use filtered tap water for mine but aim lower for a mash pH of 5.2.
I target 5.2 for saison, too. Nice crisp character.
OK, sounds like I should target a little lower on PH. Good info, thanks
I have only used “yellow dry” for 2 different saisons. What differences are noted between the dry and balanced profiles by those who have used both?
I used the Hainaut (boiled) profile in Bru’n Water for my last saison. It’s still in the fermenter, so I can’t let you know how it turned out.
I tend to use the yellow bitter with the ph brought down to 5.2-5.3. I like a drier finish and a touch lower ph in the beer.
There are plenty of differing ideas on water profiles for saisons. Some people like balanced profiles, others like to try to emulate profiles across Wallonia while others adopt the NE/Vermont water profile used in Hill Farmstead and other saisons in the area that are softer and more chloride-forward. The question is more what do you want from the water rather than what you need the water to do.