[Wort-H.O.G.]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

[HoosierBrew]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

[Wort-H.O.G.]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?  im coming up with about 45IBU...sound right?

[HoosierBrew]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?

Well, I go anywhere from 1.048 - 1.065.  Usually 1.050ish.  Keep in mind that even a 1.050 beer will end up well stronger than normal (abv), because the yeast finishes so low.  I normally end up ~ 1.002.

[Wort-H.O.G.]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?

Well, I go anywhere from 1.048 - 1.065.  Usually 1.050ish.  Keep in mind that even a 1.050 beer will end up well stronger than normal (abv), because the yeast finishes so low.  I normally end up ~ 1.002.

got it.  im coming up with about 45IBU...sound right?

[HoosierBrew]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?

Well, I go anywhere from 1.048 - 1.065.  Usually 1.050ish.  Keep in mind that even a 1.050 beer will end up well stronger than normal (abv), because the yeast finishes so low.  I normally end up ~ 1.002.

got it.  im coming up with about 45IBU...sound right?

I must be off on the Magnum.  I normally get around 35 total IBU, so I'd back off on the 60 min until you get there. Sorry.

[Wort-H.O.G.]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?

Well, I go anywhere from 1.048 - 1.065.  Usually 1.050ish.  Keep in mind that even a 1.050 beer will end up well stronger than normal (abv), because the yeast finishes so low.  I normally end up ~ 1.002.

got it.  im coming up with about 45IBU...sound right?

I must be off on the Magnum.  I normally get around 35 total IBU, so I'd back off on the 60 min until you get there. Sorry.

60 minute .43oz magnum 20IBU, 20 minute 1oz nelson 24.5IBU, FO 2oz nelson 1.7IBU.  if Nelson looks right, then it would be too much from the magnum.

[HoosierBrew]

ive been wanting to make a saison...share the recipe? it sounds delicious.

This is pretty basic, but good -  75% good pils, 20% Vienna, 5% Wheat. Mash @ 147F/ 90 minutes. Wyeast 3711, pitch @ 64 or 65F. 72hrs later slowly ramp up to 80F, leave until FG.  You can sub Munich or Rye for the Vienna, all are good.

so do you use any fruit or puree for secondary fermentation, or just straight up?  what about the hop selection and schedule?

I don't normally use fruit for saison, though there isn't any reason not to.  About 20 IBU Magnum/60 minutes,
1 oz Nelson/20 minutes, 2 oz Nelson / FO.  I use other hops too, but the Nelson gives a nice white grape character to the tartness of the saison yeast. Like it.

awesome thanks. whats a typical OG and FG to plan my recipe?

Well, I go anywhere from 1.048 - 1.065.  Usually 1.050ish.  Keep in mind that even a 1.050 beer will end up well stronger than normal (abv), because the yeast finishes so low.  I normally end up ~ 1.002.

got it.  im coming up with about 45IBU...sound right?

I must be off on the Magnum.  I normally get around 35 total IBU, so I'd back off on the 60 min until you get there. Sorry.

60 minute .43oz magnum 20IBU, 20 minute 1oz nelson 24.5IBU, FO 2oz nelson 1.7IBU.  if Nelson looks right, then it would be too much from the magnum.

Yep, just posted on that.  I was off on the Magnum - at work without my notes.  Back off on the Magnum until you hit 35 IBU total. Sorry.

[Wort-H.O.G.]

[/quote]

Yep, just posted on that.  I was off on the Magnum - at work without my notes.  Back off on the Magnum until you hit 35 IBU total. Sorry.
[/quote]

no worries. just want to make sure you're award wining saison becomes my award wining saison 

[HoosierBrew]

Yep, just posted on that.  I was off on the Magnum - at work without my notes.  Back off on the Magnum until you hit 35 IBU total. Sorry.
[/quote]

no worries. just want to make sure you're award wining saison becomes my award wining saison 
[/quote]

It's tasty.  I bet a lot of saison brewers here make something similar. Simple but good.

[Wort-H.O.G.]

Jon- one last question an i will leave you alone.....in the kettle at 5.2ish?

[HoosierBrew]

Jon- one last question an i will leave you alone.....in the kettle at 5.2ish?

Yeah, 5.2 mash pH works really well - accentuates the tart character of the yeast IMO. Not a problem !

[69franx]

Just to pipe in, Jon, targeting yellow bitter?

[HoosierBrew]

Just to pipe in, Jon, targeting yellow bitter?

Yellow balanced for me for saison.  As low as saison finishes in FG , you run the risk of an overly bitter beer with less malty backbone for balance if you use a 'bitter' profile.

[69franx]

Thanks Jon