session saison

[Peatbogbrewer]

I'm considering brewing an easily quaffable saison for downing this summer. I normally make them about 5-6% which tends to limit the downability on a warm afternoon. I want it to be just over 4%, have any of the JBK crew brewed something similar? If so let me know your recipe and how you got on. I want the malt to still be present, without any insipidness that can betray less alcoholic brews. I have used dried malt miller saison yeast to great effect, but i'm tempted to try a liquid yeast this time so any ideas on this would also be greatly appreciated.

chin chin

[BrannigansLove]

50% pale or Pilsner
40% Vienna
10% wheat

Bittered to 25/30 ibu with goldings and Saaz. Wlp565 kept at 18c for first four days, then ramped to 28c by 2c per day. Mashed at 65c for 60m.


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[Johnf]

Try this. Ive just put mine into a secondry yesterday and its good.

3kg lager
1/2kg carapils
1kg wheat
30grm perle at 60
20 grm perle at 15
150grm rosehips at 15
Wlp 566 Saison 2 yeast.
Mine is sitting at 4.2% just now but its not moved for a week.

Enjoy
John

[Peatbogbrewer]

50% pale or Pilsner
40% Vienna
10% wheat

Bittered to 25/30 ibu with goldings and Saaz. Wlp565 kept at 18c for first four days, then ramped to 28c by 2c per day. Mashed at 65c for 60m.


Sent from my iPad using Tapatalk

That sounds nice and simple, heard that 565 has to be handled right or its stall city?

[Peatbogbrewer]

Try this. Ive just put mine into a secondry yesterday and its good.

3kg lager
1/2kg carapils
1kg wheat
30grm perle at 60
20 grm perle at 15
150grm rosehips at 15
Wlp 566 Saison 2 yeast.
Mine is sitting at 4.2% just now but its not moved for a week.

Enjoy
John

I like the sound of this, how have the rosehips contributed to the beer? Ive done rosehip wine before, they added a nice red hue. I've never brewed with perle before either, what does this bring to aroma? I've looked at using 566 as opposed to 565, seen people mention that 566 is more forgiving and less prone to stalling so this my be the way forward.

[Johnf]

The Rosehips have gave it a nice sharp taste which goes into the malt leaving a peppery spicey finnish possible Perle. Yes as you say 565 can be sod, the 566 is easier to work with no need for temp changes. This sells as a kit at my local HBS, I was given the recipie as I have a graun account with them.


Cheers
John

[Johnf]

I should have said the recipie is for 19litre. I managed to get more out of it as Im using a grainfather.


John

[DaveyT]

I liked this recipe and I'll be using it again this summer:

90% pale ale malt
6% flaked oats
4% amber malt (Crisp, 50 EBC)

Make it as weak/strong as you want.
All Pacific Jade to about 20 IBU with 'enough' at the 10 min mark. (I use 20g for 14 litres.)

[Jocky]

50% pale or Pilsner
40% Vienna
10% wheat

Bittered to 25/30 ibu with goldings and Saaz. Wlp565 kept at 18c for first four days, then ramped to 28c by 2c per day. Mashed at 65c for 60m.


Sent from my iPad using Tapatalk

That sounds nice and simple, heard that 565 has to be handled right or its stall city?

It's nice and simple because it's all about WLP565 as the star of the show. It's by far my favourite saison yeast if you want a yeast led saison.

Make a starter to the proper volume, aerate well and leave the airlock off the fermenter (but cover the port) during active fermentation, and it won't stall unless you're pushing it to 8%+ abv.

Pitch at 21 and then raise 1c per day to 30c is my current methodology.

[BrannigansLove]

50% pale or Pilsner
40% Vienna
10% wheat

Bittered to 25/30 ibu with goldings and Saaz. Wlp565 kept at 18c for first four days, then ramped to 28c by 2c per day. Mashed at 65c for 60m.


Sent from my iPad using Tapatalk

That sounds nice and simple, heard that 565 has to be handled right or its stall city?

Keep it warm after the first 3-4 days, pitch a bigish starter, and don't bother with an airlock. I used a piece of sanitised foil over the grommet instead of fitting an airlock. I've never had any issues with it.

[Peatbogbrewer]

I liked this recipe and I'll be using it again this summer:

90% pale ale malt
6% flaked oats
4% amber malt (Crisp, 50 EBC)

Make it as weak/strong as you want.
All Pacific Jade to about 20 IBU with 'enough' at the 10 min mark. (I use 20g for 14 litres.)

Also looks good DaveyT, pacific jade? Never brewed with it, what aroma does this provide?

[Dene]

My success has always been with two types of yeast, or yeast plus dregs or a small starter from bottle dregs of your favourite saison.


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[BrannigansLove]

I've had a couple of bottles of my most recent saison. The one I had a week after bottling was a bit ropey, tasted green and was horribly undercarbonated. The one I had 2 weeks later was much better, had that saison yeast taste coming through, and had much better carbonation, still a little green but horribly drinkable. Need to rebrew this at a more sensible ABV (this one came out just north of 7%), maybe with some late or dry Mandarina hops.

[barry44]

50% pale or Pilsner
40% Vienna
10% wheat

Bittered to 25/30 ibu with goldings and Saaz. Wlp565 kept at 18c for first four days, then ramped to 28c by 2c per day. Mashed at 65c for 60m.


Sent from my iPad using Tapatalk

That sounds nice and simple, heard that 565 has to be handled right or its stall city?

It's nice and simple because it's all about WLP565 as the star of the show. It's by far my favourite saison yeast if you want a yeast led saison.

Make a starter to the proper volume, aerate well and leave the airlock off the fermenter (but cover the port) during active fermentation, and it won't stall unless you're pushing it to 8%+ abv.

Pitch at 21 and then raise 1c per day to 30c is my current methodology.

Jocky, how long in the fv mate?

[Peatbogbrewer]

I've had a couple of bottles of my most recent saison. The one I had a week after bottling was a bit ropey, tasted green and was horribly undercarbonated. The one I had 2 weeks later was much better, had that saison yeast taste coming through, and had much better carbonation, still a little green but horribly drinkable. Need to rebrew this at a more sensible ABV (this one came out just north of 7%), maybe with some late or dry Mandarina hops.

7% sounds like pokey ol tackle that, never heard of mandarina hops, whats their profile?