Saison

[wilfh]

Any comments anyone. I've guessed on the marmalade specs but its based on honey. Would the rye be too much with marmalade as well?

marmalade Saison

Saison
Recipe by Wilf

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Recipe Specs

Original Gravity Final Gravity
Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.061 1.008 4.0 / 7.9 36.3 IBU 6.9%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 25.0 Litres / 6.6 Gal 90.0 min 70.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 72.70 % 5.06 Kg / 11.15 Lbs
Rye Malt Grain 3.5 9.54 % 0.66 Kg / 1.46 Lbs
Wheat Malt Grain 2.0 8.56 % 0.60 Kg / 1.31 Lbs
Marmalade Sugar 1.0 6.29 % 0.44 Kg / 0.97 Lbs
Flaked Oats Adjunct 1.0 2.90 % 0.20 Kg / 0.45 Lbs

Hops
Name AA% Amount Use Time
Pacific Gem 13.2% 25.00 g / 0.88 oz Boil 90 mins
Bramling Cross 6.5% 30.00 g / 1.06 oz Boil 5 mins
Hallertau Mittlefrueh 5.2% 30.00 g / 1.06 oz Aroma 0 mins

Misc
Name Amount Use Time
Irish Moss 10.00 g / 0.35 oz Boil 15 mins

Yeast
Name Attenuation
Du pont bottle yeast 85 %

[Jocky]

I know I'd be fascinated to try a sample of the end product!

I think with my brief saison experience you would want to replace the oats with more simple sugar to keep it dry, but that's just me.

[Lugsy]

I use flaked rye in my saisons and love the gentle spiciness you get, rye malt and flaked oats sound good to me. I think the marmalade addition will be superb too, you'll get a bit of haze from the pectin which will be perfect for the style. Be prepared to go warm with the fermentation though, the Dupont strain likes it hot (ramping up to 30C or higher towards the end is not uncommon so the weather is perfect at the moment) and you should be aiming for 1.004 or lower for your FG which will bump up your ABV considerably so you could scale back a bit on the base malt if you don't want a 7%+ beer

Let us know how it goes and have fun with it!

[wilfh]

Thanks for that.
I've just acquired some jaggery so was thinking about dialling back the malt a little for the sugar.
1.004 didn't actually think it would go that low. Will bear in mind.
Has anyone used jaggery before. Seems positive from a quick google.

Not sure how warm my set up will go but this weather should help.
Fingers crossed
Wilf

[Morten]

Looks nice

Be patient with the yeast, it requires long and hot fermentation (two weeks at 25-30°)

[wilfh]

I have too long to think about it probably. Plan B as I found some jiggery. I dialled back the amounts so that its not going to get too strong if it does go down ton 1.004.
What y think?
anyone used jaggery before?


marmalade Saison

Saison
Recipe by Wilf

--------------------------------------------------------------------------------
Recipe Specs

Original Gravity Final Gravity
Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.053 1.004 4.3 / 8.5 38.3 IBU 6.4%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 25.0 Litres / 6.6 Gal 90.0 min 70.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 67.40 % 4.13 Kg / 9.11 Lbs
Rye Malt Grain 3.5 8.85 % 0.54 Kg / 1.20 Lbs
Wheat Malt Grain 2.0 7.93 % 0.49 Kg / 1.07 Lbs
Brown Sugar, Light Sugar 8.0 7.29 % 0.45 Kg / 0.99 Lbs
Marmalade Sugar 1.0 5.84 % 0.36 Kg / 0.79 Lbs
Flaked Oats Adjunct 1.0 2.69 % 0.17 Kg / 0.36 Lbs

Hops
Name AA% Amount Use Time
Pacific Gem 13.2% 25.00 g / 0.88 oz Boil 90 mins
Bramling Cross 6.5% 30.00 g / 1.06 oz Boil 5 mins
Hallertau Mittlefrueh 5.2% 30.00 g / 1.06 oz Aroma 0 mins

Misc
Name Amount Use Time
Irish Moss 10.00 g / 0.35 oz Boil 15 mins

Yeast
Name Attenuation
Du pont bottle yeast 91 %

Mash Steps
Step Name Time Temperature Type
Saccharification Rest 90.0 min 66.0 °C / 150.8 °F Infusion

Notes

Step mash


Recipe Generated with BrewMate

[wilfh]

This is on tonight. On the boil now. I have just had the worst stuck mash that I've had to deal with. I couldn't for love nor money get a clear wort out of the mash tun. Its very cloudy which hopefully shouldn't affect things too much..
I'm going to add some irish moss to try and help settle out all the flour that went into the pot.
What a plalavah!

Pacific Gem going in now

[seymour]

Beautiful.

[wilfh]

hope so.

[wilfh]

19L at 1.056 so efficiency right down. Still looks like muddy waters even after the boil.
Smells good.
Going to have to think about this mashing again.

[wilfh]

19L at 1.056 so efficiency right down. Still looks like muddy waters even after the boil.
Smells good.
Going to have to think about this mashing again.

[weiht]

if possible try wlp 568 in future, its the best saison yeast and I've tried most of them!!

Styrian goldings at 15mins would be perfect