Grisette - Saison's Urban Cousin

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Grisette - Saison's Urban Cousin

Postby jjpeanasky » Mon Jun 05, 2017 7:42 pm

I first heard about this style on Basic Brewing Radio, and read about it in depth on Hors Categorie Brewery. Originally brewed for the miners in Belgium, it could be called Saison's Urban Cousin. Light, refreshing, and well, Belgian. Here's my bastardized version that came out pretty good, although simple.

Batch size: 5 gal
OG: 1.041
FG: 1.006
ABV: 5%

Fermentables:
- 4.5lb Vienna
- 1lb Wheat malt
- 8 oz Flaked Wheat

Hops:
- 0.8oz Santiam; 60 min; 18.7 IBU
- 1oz Santiam; 15 min; 11.6 IBU
- 1oz Santiam; Flameout

Yeast:
- WLP565 Belgian Saison I, no airlock, just foil during primary fermentation

Single infusion mash @ 152 for 60 min.
Fermented at 72F.

Tasting Notes: Mild noble-ish hop aroma, balanced bitterness. Thin body (need to work on this) but a relatively crisp mouthfeel. Belgian-y yeast goodness, but not over the top. Kind of like a session saison, but 5%. Still a bit young in the keg, a bit (okay, a lot) cloudy right now.

Image

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Re: Grisette - Saison's Urban Cousin

Postby tony b » Tue Jun 06, 2017 8:07 am

Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint :wink: )
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Re: Grisette - Saison's Urban Cousin

Postby carrisr » Tue Jun 06, 2017 9:42 am

Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

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Re: Grisette - Saison's Urban Cousin

Postby jjpeanasky » Tue Jun 06, 2017 11:22 am

tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint :wink: )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.
carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

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Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

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Re: Grisette - Saison's Urban Cousin

Postby Eric B » Wed Jun 07, 2017 7:27 am

jjpeanasky wrote:
tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint :wink: )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.
carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

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Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

- Josh Peanasky


You can use that or add some CaraFoam/Carapils (Dextrin Malt) or step mash and do a Dextrin rest, that'll help immensely.
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Re: Grisette - Saison's Urban Cousin

Postby Matt F » Wed Jun 07, 2017 11:51 am

Eric B wrote:
jjpeanasky wrote:
tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint :wink: )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.
carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

Sent from my Nexus 5X using Tapatalk

Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

- Josh Peanasky


You can use that or add some CaraFoam/Carapils (Dextrin Malt) or step mash and do a Dextrin rest, that'll help immensely.


What temp you target for Dextrin Rest?
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Re: Grisette - Saison's Urban Cousin

Postby Jethro1211 » Wed Jun 07, 2017 4:46 pm

Thanks for sharing. Sounds great

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Re: Grisette - Saison's Urban Cousin

Postby jjpeanasky » Wed Jun 07, 2017 6:37 pm

Matt F wrote:
What temp you target for Dextrin Rest?


After a bit of research, I found that it's commonly used in a step mash where you sit at 142-146 for 30 min, and then jump up to 158 for 30 min. Got most of the information from the Hochkurz mash on BrauKaiser.

http://braukaiser.com/wiki/index.php/Infusion_Mashing

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Re: Grisette - Saison's Urban Cousin

Postby carrisr » Wed Jun 07, 2017 7:10 pm

I do that kind of mash all the time. Sometimes as low as 140 for the first step.

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Re: Grisette - Saison's Urban Cousin

Postby Matt F » Wed Jun 07, 2017 10:46 pm

Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.
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Hopodile Dundee IPA (Conan)
Saison
Matt Damon in my Mouth
FYF Triple IPA

Up Next:
Dry-hopped Kettle Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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Re: Grisette - Saison's Urban Cousin

Postby Eric B » Sun Jun 11, 2017 8:13 pm

Matt F wrote:Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.


I follow that exact schedule followed by a mash out, for most of my beers.
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Re: Grisette - Saison's Urban Cousin

Postby Matt F » Mon Jun 12, 2017 9:47 am

Eric B wrote:
Matt F wrote:Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.


I follow that exact schedule followed by a mash out, for most of my beers.


Yup, same here, mash out to finish. That's why I tell people my setup is not faster. It could be, but I really like this mash regimen for about everything.
Matt Franklin
Slappy Brewing North

On Tap:
Hopodile Dundee IPA (Conan)
Saison
Matt Damon in my Mouth
FYF Triple IPA

Up Next:
Dry-hopped Kettle Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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