Saison recipe

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Saison recipe

Postby jjbuck » Tue Jul 23, 2013 9:22 pm

Here is the link to the recipe of the saison that I entered. The yeast I used was Wyeast 3711 not the farmhouse ale yeast.
http://byo.com/stories/item/2461-steam- ... gian-brews
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Re: Saison recipe

Postby andrewmaixner » Tue Jul 29, 2014 1:39 pm

If there's a better place to ask this, feel free to redirect me.

Had a Saison at 3rd Base / cedar brew this weekend called Bière D’été ( http://menureach.com/3base/#/menu-item/bire-dt ), liked it. Read up on the style a bit, and put together a basic recipe, with my main goal being 'relatively easy'. Any feedback is welcome, as to whether I will get the characteristic flavor with this, or if I need to add some spices, etc. I am hoping for LOW ABV and low FG, 'hot day beer' for this.

Debating using the Wyeast 3711(seems to be the more forgiving and easy of the more established Saison yeasts from reviews), or the new dry one: Lallemand Belle Saisonsince it is supposed to be very forgiving and fast, though some reviews indicate the possibility of less characteristic flavor?
I have a closet that stays around 80F and could add insulation if needed to go higher.


    Batch Size: 5.25 gal Style: Saison (16C)
    Boil Size: 4.19 gal Style Guide: BJCP 2008
    Color: 4.9 SRM
    Bitterness: 25.4 IBUs
    Boil Time: 60 min
    Est OG: 1.039 (9.7° P)
    Est FG: 1.003 SG (0.9° P) Fermentation: Ale, Two Stage
    ABV: 4.7%

    Ingredients Amount Name Type #
    8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1
    2 lbs Wheat Dry Extract (8.0 SRM) Grain 2
    2.0 oz Hallertauer Hersbrucker [2.8%] - Boil 60 min Hops 3
    3 lbs DME Golden Light (Briess) [Boil for 5 min] (4.0 SRM) Grain 4
    1.0 oz Hallertauer Hersbrucker [2.8%] - Steep 10 min Hops 5
    1 pkgs French Saison (Wyeast Labs #3711) Yeast 6
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Re: Saison recipe

Postby Steven P » Wed Jul 30, 2014 8:57 am

I'd leave out the c10 and use Vienna or Munich. Pitch at 70 and let it climb. Don't rush it. A long primary helps to ensure complete attenuation.
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Re: Saison recipe

Postby andrewmaixner » Fri Aug 01, 2014 12:35 pm

I decided to take your advice, and some others, and am going to brew a very basic barley/wheat malt recipe, split to 2 fermenters for WY 3711 and Belle Saison yeasts, so I can compare the yeast flavors:

3 lbs Breiss Pilsen DME (3.0 SRM) Dry Extract 1 50.0 %
3 lbs Wheat Dry Extract (half barley, half wheat) (8.0 SRM) Dry Extract 2 50.0 %
1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 3 20.1 IBUs
1.00 oz Crystal [3.50 %] - Steep/Whirlpool 20.0 min Hop 4 2.7 IBUs
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Re: Saison recipe

Postby jjbuck » Sat Aug 09, 2014 3:44 pm

I think you'll find the Belle much fruitier even at low (62-67) pitchong temps. The 3711 can"t be beat for noce peppery notes. And it is a great attenuator. Start at 64-75 and let it rise to 72 to75 onits own
Put awrap on it and keep it at 74 to 75 to finish. I' ve usually gotten 75 to 80% attenuation.
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Re: Saison recipe

Postby jjbuck » Sat Aug 09, 2014 3:46 pm

Wow...I cannot type with my thumbs.
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Re: Saison recipe

Postby andrewmaixner » Thu Sep 04, 2014 8:22 pm

Followup:
I made a super-basic 5gal batch and split it between WY3711(smack) and Belle Saison(dry):
3 lbs Breiss Pilsen DME (3.0 SRM)
3 lbs Wheat Dry Extract (8.0 SRM)
1.0 oz Simcoe [13.0%] - Boil 20 min
1.0 oz Crystal [3.5%] - Steep 20 min
cooled, whirlpooled, racked to two 3G fermenters, oxygenated, and pitched straight
Fermented at 78 for two weeks, ramped up to 85 for 2 weeks to finish the last few points.

Measurements:
Code: Select all
Style                  ABV       OG        FG      ~Attenuation
Saison (wy3711)        5.11%     1.045     1.006   87%
Saison (belle saison)  5.50%     1.045     1.003   93%

Bottled each half with 6.5 Tbsp D-glucose. Ended up with a good refreshing beer, slightly tart. My small sampling of MBC aficionados liked it also. In my opinion, there is a minimal difference between the two. To my untrained palate, the Belle batch might be described as less 'complex'. I'll take it to the next club meet and get some trained opinions.
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