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General Category => Extract/Partial Mash Brewing => Topic started by: jivex5k on September 07, 2012, 07:50:44 AM

Title: Saison IPA
Post by: jivex5k on September 07, 2012, 07:50:44 AM
Welp, here's my first attempt at a recipe. Any critique is welcome!

I'm aiming for a hoppy Saison. More specifically:
Nice Fruity hop aroma/flavor
Mild bitterness
Good peppery/spicy saison flavor
Medium body

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5 Gallon Extract with specialty steep and hop boil.
Fermentables:
8lb 10oz Northern Brewer Gold Malt Syrup
1lb Briess Caramel 40L

Hops:
1oz Centennial first wort (to make a smoother bitterness)
.5oz Centennial 20min
2oz Centennial 5 minutes
1.5oz Centennial dry hop 1 week

Wyeast Farmhouse 3726 fermented hot. (75-85F)

http://hopville.com/recipe/1576855

Any input is appreciated!
Title: Re: Saison IPA
Post by: jivex5k on September 07, 2012, 09:46:18 AM
After some talking over at BA I've got a revised version now since Centennial may clash with the 3726 flavors.

    Revised recipe!

    5 Gallon Extract
    Fermentables:
    9lb 2oz Pilsen LME
    (feel like I should steep something here...extract already has carapils in it though.)

    Hops:
    1oz Northdown first wort (to make a smoother bitterness)
    .5oz Northdown 20min
    1.5oz Styrian Goldings 5min
    .5oz Styrian Goldings 0min
    2oz Styrian Goldings dry hop 1 week

    Wyeast Farmhouse 3726 fermented hot. (75-85F)

    http://hopville.com/recipe/1576855

Title: Saison IPA
Post by: majorvices on September 07, 2012, 10:05:20 AM
Nice simple recipe! That's refreshing for a beginner. You don't need to change anything except the fermentation temp. I know there is lots of preaching about fermenting Saison's warm but the beer turns out better when you start it off cool (I like 64-66) and ferment in high 60s for first 3 days then crank into low to high 70s to help attenuation.
Title: Re: Saison IPA
Post by: hoser on September 07, 2012, 10:13:10 AM
The only thing I may add would be 5-10% simple sugar to help it attenuate out, especially if you are using extract.  Just sub out a portion of the extract if you want to keep the same gravity.  Agree with major about the fermentation temps.  Otherwise, it looks good!
Title: Re: Saison IPA
Post by: kylekohlmorgen on September 07, 2012, 10:46:56 AM
Sounds delicious!
Title: Re: Saison IPA
Post by: Mark G on September 07, 2012, 10:51:51 AM
Sounds like a solid recipe. I agree with the others on pitching cool. I like to start in the mid to upper 60s and let it free rise into the mid 70s.
Title: Re: Saison IPA
Post by: erockrph on September 07, 2012, 11:29:12 AM
Looks tasty to me. I agree with everyone's comments so far. You mentioned in your original post that you wanted a fruity hop character - did you change your mind on this? While the citrusy Centennial/Cascade/Amarillo type fruit may not be what you want, there are lots of other hops that have a different type of fruit character that could work well in a hoppy saison. Citra and Galaxy should be real nice. Nelson Sauvin might be interesting. Calypso, Motueka and Sorachi Ace all have potential here as well.
Title: Saison IPA
Post by: majorvices on September 07, 2012, 12:04:52 PM
I thought about suggesting subbing sugar, too, but I saw you took the crystal malt out of the second version. Still not a bad idea to get the dryness you will need. But it may not be necessary depending on how aggressive the yeast is. For instance, with the French saison strain you don't need to add any sugar. That strain is a monster.