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

[Thorbz]

I'd use the lager malt and maris otter to get the OG you want, and add the wheat DME as well. Bitter with the Bullion and use the tettnang late in the boil. I'm not sure about the other hops, although I'd steer clear of using chinook in a saison.

[Peatbogbrewer]

Excellent thank you, as tettnang is in very short supply ill use aramis late in boil. Glad the malts are up for
the job

[Thorbz]

Is that yeast the Malt Miller saison yeast ? I used that on a recent saison and got near 100% attenuation. I was aiming for 6%-ish, and ended up at about 8% . I tend to supplement my saison grain-bills with some unmalted grains of some sort, even if it's just some flaked rye from the health food shop. Looking at the description of Aramis, it should suit a saison perfectly. Let us know how this turns out.

[jaroporter]

aramis is top in a saison. i used 3 equal charges at 60/20/FO and it was a great beer. to be honest the only one i'd avoid is the chinook, unless you're going for that effect. EKGs are a traditional choice, and any of those continental hops should work fine.

[Peatbogbrewer]

Yep malt miller saison yeast, I think I'll add 250 grams of wheat dme as no un malted grains. I also overdid the hops in the last one so will be a bit more restrained this time. Will also attempt a warmer fermentation for that funk. Will let you know how this turns out.

[Peatbogbrewer]

Is that yeast the Malt Miller saison yeast ? I used that on a recent saison and got near 100% attenuation. I was aiming for 6%-ish, and ended up at about 8% . I tend to supplement my saison grain-bills with some unmalted grains of some sort, even if it's just some flaked rye from the health food shop. Looking at the description of Aramis, it should suit a saison perfectly. Let us know how this turns out.

Got some flaked rye and rolled oats. How much would you put in a 5 gallon mash? Used saison yeast from malt miller in my last attempt, must have got a similar attenuation as it was some pokey ol tackle!

[Peatbogbrewer]

Is that yeast the Malt Miller saison yeast ? I used that on a recent saison and got near 100% attenuation. I was aiming for 6%-ish, and ended up at about 8% . I tend to supplement my saison grain-bills with some unmalted grains of some sort, even if it's just some flaked rye from the health food shop. Looking at the description of Aramis, it should suit a saison perfectly. Let us know how this turns out.

This turned out to be very nice, best one ive made. Added plenty of flaked rye and a 500g of pale DME to 2kg lager malt 1kg MO mashed ar 67 degree C. Bittered with bullion with aramis doing all the aroma, malt miller saisin yeast attenuated like hell, didnt do FG so dont know strength, but its pokey stuff.
Next one will have more rye, and be dry hopped with triskel, maybe 250g of wheat DME too.