Hello chaps
I bought some Bohemisn Pilsner malt to make a saison. It was some time ago (July?) and I'm not sure where I got the idea from.
I finally have the opportunity to brew it soon, though. Will it be worth having a go? I was also thinking of adding some oats as my obsession with them continues.
Cheers
Bohemian pilsner in a saison?
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Bohemian pilsner in a saison?
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: Bohemian pilsner in a saison?
If I've understood my readings correctly, saisons were/are farmhouse beers that were brewed with whatever ingredients were to hand locally.
My saison recipe includes about 20% pilsner malt which I use for a bit of graininess.
My saison recipe includes about 20% pilsner malt which I use for a bit of graininess.
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- Lost in an Alcoholic Haze
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Re: Bohemian pilsner in a saison?
Worth using a the base malt, do you think?
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: Bohemian pilsner in a saison?
Don't see a problem.....a lot of saisons are made using a pilsner or lager malt base.
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Re: Bohemian pilsner in a saison?
Rockin. Was originally thinking of putting a touch of biscuit and Vienna malts in, but I haven't used Bohemian before so feel I ought to try it on its own.
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: Bohemian pilsner in a saison?
My current saison is 63% bohemian floor malted pilsner and it's brilliant! 18% Vienna, then rye, wheat and buckwheat in equal enough quantities.
Drinking: AG#7 Final Sprint (APA), AG#8 Buckwheat Brett (Saison - Saison/Brett), AG#9 Helles Meister
Conditioning: -
Fermenting: Selection Pinot Grigio
Planning: Orange Blossom Mead, Mexican Honey Mead, Chocolate Stout
Conditioning: -
Fermenting: Selection Pinot Grigio
Planning: Orange Blossom Mead, Mexican Honey Mead, Chocolate Stout
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- Lost in an Alcoholic Haze
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Re: Bohemian pilsner in a saison?
That sounds fantastic. I've been using rye recently and it never fails to impress. I have some Crystal Rye so I could steep it and boil it separately. If I split the batch, I could put the rye in one and leave it out of the other for comparison. I've also got some frozen figs that'll be finding their way in both batches.och29 wrote:My current saison is 63% bohemian floor malted pilsner and it's brilliant! 18% Vienna, then rye, wheat and buckwheat in equal enough quantities.
Getting some great ideas! Thanks!
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: Bohemian pilsner in a saison?
Post #1000
I used various grains in Saisons and I've never been disappointed primarily though the yeast provides 90% of the flavour.
I used various grains in Saisons and I've never been disappointed primarily though the yeast provides 90% of the flavour.