How's this sound, Date Saison?

[WishboneBrewery]

Using the Dry Saison yeast from The Malt Miller, and two Jars of Date Molasses from the Indian Supermarket.

Code: Select all

Date Saison

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	7 lbs. 6.0 oz	3350 grams	51.7%
Wheat Malt	3.5 EBC	4 lbs. 4.7 oz	1950 grams	30.1%
Sugar, Date Molasses	800 EBC	1 lbs. 15.6 oz	900 grams	13.9%
Special B	300 EBC	0 lbs. 9.7 oz	275 grams	4.3%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Fuggle	Whole	3.8 %	60 mins	0 lbs. 2.1 oz	60 grams	42.9%
Saaz	Whole	4.15 %	30 mins	0 lbs. 2.1 oz	60 grams	42.9%
Saaz	Whole	4.15 %	0 mins	0 lbs. 0.7 oz	20 grams	14.3%

Final Volume:	23	Litres
Original Gravity:	1.069	
Final Gravity:	1.010	
Alcohol Content:	7.7%	ABV
Total Liquor:	31.9	Litres
Mash Liquor:	13.4	Litres
Mash Efficiency:	75	%
Bitterness:	41	EBU
Colour:	345	EBC

Ignore the colour, I'm pretty sure the Date Molasses isn't quite that dark!

[seymour]

Sounds like a delicious Belgian Dark Strong Ale, but to me a true "Saison" is very light and grainy. Call it what you want, though, I'd definitely buy a pint.

Have you brewed it, or is this just in the conceptual stage?

[SamT]

FG looks a little high for a Saison, but then I like mine bone dry

What type of sugars do you get from the Date Molasses? nice and fermentable?

What about aroma? don't want it overpowering the Saison yeast esters ...

[WishboneBrewery]

Just an idea to brew with the new dried yeast from TheMaltMiller, and I like the taste of Date Molasses when I used it in my Abyss Imperial Stout.

Too much sugar you think Sam? Could maybe mash fairly warm to keep more body... I'm not exactly following a style guide.

[rimski]

What sort of flavour does the molasses impart on the stout.

I know slightly off topic but I don't know what a saison tastes like I've never had one

[WishboneBrewery]

I'm not sure as my stout also had Black Strap Molasses so I couldn't rightly say.

[WishboneBrewery]

OK Hows about this tweak...

Code: Select all

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	7 lbs. 6.0 oz	3350 grams	55.6%
Rye Malt	5.5 EBC	2 lbs. 3.3 oz	1000 grams	16.6%
Wheat Malt	3.5 EBC	2 lbs. 1.5 oz	945 grams	15.8%
Sugar, Date Molasses	800 EBC	0 lbs. 15.8 oz	450 grams	7.5%
Special B	300 EBC	0 lbs. 9.7 oz	275 grams	4.6%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Fuggle	Whole	3.8 %	60 mins	0 lbs. 2.1 oz	60 grams	42.9%
Saaz	Whole	4.15 %	30 mins	0 lbs. 2.1 oz	60 grams	42.9%
Saaz	Whole	4.15 %	0 mins	0 lbs. 0.7 oz	20 grams	14.3%

Final Volume:	23	Litres
Original Gravity:	1.062	
Final Gravity:	1.011	
Alcohol Content:	6.6%	ABV
Mash Efficiency:	75	%
Bitterness:	41	EBU
Colour:	189	EBC

[bob3000]

This is wierd.

I almost brewed almost the exact same thing today. I have some of the new malt miller saison yeast and went to health food shop to buy some date mollases and rye flakes. In the end sacked it off as i couldn't be bothered today. But I think i'm going to use the date syrup with a pack of T-58 and some dark cyrstal and make a dubbel type thing and then a rye saison later.

And i thought I was being original

P.S what the hell has happened to leeds homebrew club, has it died a death?

[WishboneBrewery]

Dunno, You need to ask Dave (broadfordbrewer) I only did the Ilkley Brewery meeting... Thursday nights, for me, are about going home and relaxing after work.

[SamT]

Just an idea to brew with the new dried yeast from TheMaltMiller, and I like the taste of Date Molasses when I used it in my Abyss Imperial Stout.

Too much sugar you think Sam? Could maybe mash fairly warm to keep more body... I'm not exactly following a style guide.

Fair enough re: Style Guide, if you ain't entering it in competition, make what you like!

When I hear 'Saison' I expect a relatively highly carbonated beer, spicy/peppery/apples/pears aroma, light body, bone dry finish - must be refereshing

If anything I'd mash lower to make in uber fermentable wort, then tweak the fermentation temperatures to get a 'Saison character' out of the yeast.

[WishboneBrewery]

It'll just be beer to drink, unless I think it will make it thru to September in Oxford.
I'll do what I usually do and brew what I want or want to try
I halved the sugar and added a kilo of Rye, the Saaz hops are also some that were left open in the sun for a while so closer to Authentic Stale hopping.

[SamT]

This is wierd.

I almost brewed almost the exact same thing today. I have some of the new malt miller saison yeast and went to health food shop to buy some date mollases and rye flakes. In the end sacked it off as i couldn't be bothered today. But I think i'm going to use the date syrup with a pack of T-58 and some dark cyrstal and make a dubbel type thing and then a rye saison later.

And i thought I was being original

P.S what the hell has happened to leeds homebrew club, has it died a death?

heheh - did a Rye Saison three weeks ago ... still fermenting as the bugger got stuck at 1.024

[bob3000]

Also was thinking date molasses would be good in a sweet brown ale.

[WishboneBrewery]

its supposed to work well in Belgian Ales too.

[Lugsy]

You can't go wrong with a bit of rye in a Saison, I use 500g of flaked in my standard recipe but rye malt should give you the same kind of flavour.

I say go for it anyway!

P.S what the hell has happened to leeds homebrew club, has it died a death?

It's still going strong. We only meet four times a year, the next meeting should be towards the end of April. You can keep up to date with what's going on here