A mild Saison?

[Gricey]

After making a Saison for a friend. Had some at beer festivals and they vary wildly... I am not into the really tangy ones, not my cup of tea. Any idea on some that are just gluggable?

I've bought the materials for this guy, though I've gone with Mittelfrüh rather than Tradition...

Found it on a forum, think its based of a recipe of Jamil's. Thoughts:

Code: Select all

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.63
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 4.6
Anticipated IBU: 39.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutesh


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.4 9.00 lbs. Pilsener Belgium 1.037 2
6.5 0.75 lbs. Wheat Malt Germany 1.039 2
6.5 0.75 lbs. Munich Malt Belgium 1.038 8
1.1 0.13 lbs. CaraMunich 60 France 1.034 60
8.6 1.00 lbs. Cane Sugar Generic 1.046 0

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.70 oz. Hallertauer Tradition Pellet 6.00 39.8 60 min.
0.75 oz. Hallertauer Tradition Pellet 6.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Irish Moss Fining 15 Min.(boil) 


Yeast
-----

Wyeast 3724 Belgian Saison

Mash Schedule
-------------

Mash Type: Multi Step

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 131 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 146 Time: 90
Mash-out Rest Temp : 170 Time: 20
Sparge Temp : 170 Time: 40

The stepped mash scares me, I might just bin that off...

Gricey.

[lancsSteve]

Stepped mash isn't too hard if you start thick (1-1.5l liquor per kg grain) and then do second infusion of near-boiling water from hlt to step it up and use a thin mash (thin mashes of 3 - 4l per kg grain are common in Europe). Not a bad idea by all accounts if there's a lot of wheat in there.

Most important is the fermentation temp. My friend's one was lovely - really summery and used the moniette yeast. Fermented at... over 30c!

Stick a brewbelt on and ferment it super hot and you;ll get a lovely quaffable light summery beer.

[Gricey]

I'll read up on the yeast then. I can always wang the HLT contents into a kettle and top up 2L at a time until I hit the temps. It's a 40L MT so this should be fine. Next rig will have a HERMS which I guess is easier to do this stuff on, just fire up the PID and pumps and away you go, temp1, rest, temp2, rest, etc!

[Gricey]

Yeast is on the stir plate now. I'll be brewing this beastie Monday, still hesitant about a step mash...

[TheMumbler]

The recipe thread for the Saison that I made is here. Some good advice from Barley Water. I'm not sure how hot mine went but I think it was probably fermented a little too high (or perhaps with too little control). I'd say it was a fairly easy drink, lancssteve can tell you what he thought of it

[chris_reboot]

I had a bottle of themumblers, and it was a cracking brew.
even the mrs enjoyed it.

not a bit saison expert, so couldn't say how true to style etc it was, but really enjoyed it, and would consider making it myself based on that.

[Gricey]

Cheers for that TheMumbler, I'm gonna go with Jamil's recipe and see how it turns out. The only weird bit for me will be the step mash, they seem to love that in the states so I'll see how confident I feel on the day. It's a mates b'day tonight (I'm doing the brew for him, Saison is his favourite beer), so depending on hangover magnitude tomorrow the brew will be simple or complex.

I am tempted to use one of my new pumps to recirc the mash before drain to kettle, I have the pumps for my HERMS system in progress but I can always have a fiddle with the bits until that is ready!

[lancsSteve]

I thought it was very good and comparable to some of the saisons I tried in Bruges - very different from Aled's one made with spelt that I tried at CBA nationals though.

Wouldn't bother with step mashing though - as you say Americans seem to love it but there barley is often less good than ours. Really no need I can see for this type of brew and single step is more common from what I've read - why add the pain for no gain? Ferment high temp, hop low, mash simple.

I'm thinking of doing one for summer using the same saison dupont yeast TheMumbler and I recultured from a bottle and try a few Nelson Sauvin hops to really emphasise it's wine-like qualities...

[Gricey]

Brewday in progress - viewtopic.php?f=24&t=39074