Saison Stout - feedback required

[Clibit]

I am going to do a partial mash stout with a saison yeast soon, partly using up some things like a Harvest Lager kit, and some old black and roast barley malts I've had quite a while, and partly as an experimental variation to a stout I have made with Mauribrew Weiss yeast which turned out fantastic. Any thoughts on this?

Batch Size (L): 16.0
Original Gravity (OG): 1.046
Final Gravity (FG): 1.002
Alcohol by Volume (ABV): 5.72 %
Colour (SRM): 42.3 (EBC): 83.3
Bitterness (IBU): 43.6 (Average)

1.500 kg Harvest Lager kit (47.17%)
1.000 kg Maris Otter Malt (31.45%)
0.160 kg Crystal Rye (5.03%)
0.140 kg Black Malt (4.4%)
0.140 kg Roasted Barley (4.4%)
0.140 kg Roasted/Choc Rye Malt (4.4%)
0.100 kg Dark Crystal (3.14%)

Kit hops
8.0 g Admiral Leaf (14.5% Alpha) @ 60 Minutes
15.0 g Challenger Leaf (9.3% Alpha) @ 10 Minutes

Mash at 68°C for 60 Minutes, to try and leave some body after the saison yeast has ripped through it. Should I add some Carapils, or replace some MO with Munich?

Ferment with Danstar Belle Saison (BEST TEMPERATURE?)

Cheers

[duncans]

Hi,

20C during active fermentation is my preferred temp. Up to 24C later. Eases off on the phenols a touch that way, IMO. I know a lot of people use higher.

[Rookie]

That looks very interesting.

[Notlaw]

That Belle Saison wentkke a train for me. Was really impressed with it.

If you ever want some some of that mauribrew one, or know anyone else who does. We could split shipping cost and I'll post then out to you from the post room at work. I'm tempted to get a couple to stick in the fridge for future use.

[hazelbrew]

Go for it.

I did a "2 for 1" brew off a wilko stout as an experiment. one half normal, the other half onto a belle saison yeast cake. I have not bottled yet, but it is tasting great out of the fermenter. I fermented at 24C rising higher to 27C.

see:
viewtopic.php?f=4&t=75075

I made the kit and extra fermentables up to 20l, and split. The 10l batch I added an extra tin of golden syrup to get to 1085 OG. The Belle saison took this down to 1005 over the course of 3 weeks.... that is 92% apparent attenuation

[Clibit]

Thanks folks. I made a pale saison recently that went from 1042 to 1.001. 97% attenuation.

[hazelbrew]

Thanks folks. I made a pale saison recently that went from 1042 to 1.001. 97% attenuation.

Belle Saison yeast again?

A beast isn't it. and still leaves good mouth feel.

I think you could feed it raw steak mince and still end up with decent beer.

[Clibit]

Yes Belle Saison. I may use some steak mince next time. For colour and meatyness.

[hazelbrew]

Yes Belle Saison. I may use some steak mince next time. For colour and meatyness.

just don't put your hands in the fermenter when you do. use thick gloves. or perhaps bbq tongs...

[Clibit]

Absolutely. And NEVER stick your head in.

[hazelbrew]

on a more on topic question...

if I have a belle saison yeast cake that has just finished a 1085 gravity wort... is it worth trying to pitch it on something else? or is it job done and fit for the drain?

[Clibit]

Hmm. Wyeast say:

Never re-use yeast from a high gravity fermentation (greater than 1.065 original gravity).
Never re-use yeast from an irregular fermentation (long lag-time, long fermentation, poor clearing, high terminal gravity, etc.)
Never re-use yeast from a fermentation with off flavors and aromas (excess diacetyl, phenols, sulfur compounds, etc.)
Never re-use yeast if you are not confident in your sanitation and brewing practices.

So maybe safest to get a new pack.

[Notlaw]

I'm looking forward to using it again in something. Certainly seems good for the price... on £2.99 from Leyland HB too, cheapest around!

[serum]

Sounds interesting. If I were doing it I'd maybe tone down the roasty flavours as they may clash with that yeast. Let me know how you get on.

[Clibit]

Sounds interesting. If I were doing it I'd maybe tone down the roasty flavours as they may clash with that yeast. Let me know how you get on.

I did this with a lot of roast malt before, and really liked it. Not for everyone perhaps, but I loved it. The roast and the yeast made a very full flavoured beer. It was mostly black malt though, and some roast barley. I'm low on black malt, so chucking some choc rye in.