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General Category => Beer Recipes => Topic started by: saintpierre on June 01, 2011, 12:03:37 AM

Title: First Time Saison
Post by: saintpierre on June 01, 2011, 12:03:37 AM
As the weather is starting to get hot here in the far northeast I am looking at attempting my first saison.  I was hoping to pick up some advice and possibly a recipe for an easy but tasty saison.  I am an all-grain brewer.  Yesterday I bought WLP American Farmhouse and WLP Saison yeasts. 

Thanks!
Title: Re: First Time Saison
Post by: gmac on June 01, 2011, 12:15:35 AM
All I can say is good luck and I'll be watching this thread since I am about to do the same. 
Title: Re: First Time Saison
Post by: jamminbrew on June 01, 2011, 12:31:05 AM
8 # Belgian 2-row
1 # Aromatic
1 # Torrified Wheat
1/2 # Rolled oats
1/4# Special B

1 1/2 oz styrian goldings at 60min
1 oz Tettnanger  at 2 min

Mash at 149* for 90 mins
Boil for 90 min

Enjoy!!
Title: Re: First Time Saison
Post by: dbeechum on June 01, 2011, 12:37:36 AM
This doesn't really fall under the guidelines of a "proper" Saison, but it's my base beer that I have on tap a lot for my own enjoyment.

http://www.maltosefalcons.com/recipes/saison-ordnaire
Title: Re: First Time Saison
Post by: Pawtucket Patriot on June 01, 2011, 02:20:54 AM
This thread got me interested in brewing a saison as well.  I reviewed my notes from past saisons and came up with the following recipe.  I'm estimating 85% attenuation, but it could go even further (if I'm lucky!).

Farmhouse Saison
16-C Saison
Author: Matt Schwandt

Size: 5.33 gal
Efficiency: 85.0%
Attenuation: 85.0%
Calories: 191.17 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.048 - 1.065)
Terminal Gravity: 1.009 (1.002 - 1.012)
Color: 6.91 (5.0 - 14.0)
Alcohol: 6.5% (5.0% - 7.0%)
Bitterness: 31.8 (20.0 - 35.0)

Ingredients:
7 lb Pilsner Malt
1.5 lb Light Munich
1.5 lb Wheat Malt Pale
.25 lb Acidulated Malt
.05 lb Carafa SpecialĀ® TYPE II
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 20 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 30 min
2 g Grains of Paradise - added during boil, boiled 5 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 1 min
.50 oz Saaz (4.9%) - added during boil, boiled 1 min
1 L WYeast 3724 Belgian Saison Yeast

Notes:
Single infusion batch sparge
- Saccharification @ 145 [90 min]
- Mashout @ 165 [10 min]
- Sparge @ 170 [10 min]

- Pitch at 65; let fermentation temp gradually rise into the low 80s
- Saison yeast can be sluggish and/or finicky.  It may take up to four weeks to reach f.g.
Title: Re: First Time Saison
Post by: morticaixavier on June 01, 2011, 04:41:47 AM
Well here is the one I did last summer. I enjoyed it. some BMC drinkers enjoyed it. It was also my second or third all grain recipe so...


Type: All Grain
 Date: 10/11/2010
Batch Size: 5.50 gal
 Brewer: Morticai Xavier
Boil Size: 6.30 gal Asst Brewer: 
Boil Time: 60 min  Equipment: My Equipment 
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 63.00
Taste Notes: 
 
Ingredients
 
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 41.67 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 25.00 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 16.67 %
0.50 oz Opal [7.90 %] (60 min) Hops 12.5 IBU
0.50 oz Cascade - Organic [8.90 %] (60 min) Hops 14.1 IBU
0.50 oz Opal [7.90 %] (10 min) Hops 4.5 IBU
0.50 oz Cascade - Organic [8.90 %] (5 min) Hops 2.8 IBU
2.00 lb Honey (1.0 SRM) Sugar 16.67 %

 
 
Beer Profile
 
Est Original Gravity: 1.055 SG
 Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 6.38 %
Bitterness: 34.0 IBU Calories: 220 cal/pint
Est Color: 7.2 SRM Color: Color 
 
 
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 161.4 F 150.0 F

 
 

Title: Re: First Time Saison
Post by: saintpierre on June 01, 2011, 01:29:07 PM
Drew I really like the simplicity of your recipe. When do you add the sugar? What do you think of substituting a package of dark candi sugar for the table sugar?
Title: Re: First Time Saison
Post by: dbeechum on June 01, 2011, 06:07:20 PM
Unless you're going to use a characterful sugar, I typically just toss it in at the start of the boil. If it's something I really want to hold onto the flavor / aroma of - 10 minutes till the end of boil
Title: Re: First Time Saison
Post by: beer_crafter on June 02, 2011, 08:24:26 PM
Drew, at what temp do you ferment French Saison 3711?  Do you go 80s like it's recommended to do with the dupont strain?
Title: Re: First Time Saison
Post by: dbeechum on June 03, 2011, 03:35:04 PM
With 3711, I actually keep it down in the 70's (ha, down in the 70's)
Title: Re: First Time Saison
Post by: beer_crafter on June 03, 2011, 07:25:04 PM
Excellent.  Can't wait to use it.