odds and ends saison

[Peatbogbrewer]

Hello,
Thinking of knocking out a saison this weekend out of whats left in the ol brew cupboard. I have :
2kg lager malt
Approx 3kg maris otter
Less than 250g amber malt
500g wheat dme
Unrefined sugar
Belgian saison yeast
Aramis, triskel, saphir, EKG, chinook, tettnang, bullion hops in varied amounts

Would these malts be suitable and in what amounts? Any recomendations on the hops i have?

Chin chin

[Jim]

Not made Saison before so can't advise, but can bump this thread!

[AnthonyUK]

My view on a Saison is that it is a pretty rustic style of beer which Belgian farmers would have used whatever they had to hand.
The yeast is the important factor here.
I made one at the weekend which like you I used up what I had.

Approx 3.5kg of MO which I measured in a 10l bucket
0.5kg of lager malt
0.8kg of wheat malt
0.2kg of Carahell

A full bucket is approx 5kg.

Hops were Brewers Gold, Bobek and a small late addition of Galaxy which I couldn't resist.

I'm using Mangrove Jack's Belgian ale yeast which took off at 20°c.

[jmc]

As previously suggested Saisons are very varied and tended to be made from what a farmer had to hand.

I favour a high percentage of wheat malt, but I think the yeast is the star here and some spicy hops French hops like Aramis goes well with perhaps a bit of subtle spice addition (black pepper / grains of paradise).

If you're using a Belgian Saison yeast based on Saison Dupont then it can be fickle.
It likes it warm 27C+ and can stall if its unhappy.
It attenuates very low 1006-1004 is common

More info
Saison #2 - AG78 (+ pics)
AG100 Weiss / Saison
Saison Brewday