[unclebrazzie]

I brewed a bretted quince saison last year which, while very quincey, failed to deliver what I wanted from it.

Quince are back in season now, and I've not yet given up on the idea so here goes:

For 20 l of 1.080 beer:

3 kg pale malt     (44%)
2 kg wheat malt   (28.5%)
1 kg caramunich  (13.5 %)
.5 kg flaked wheat (7%)
.5 kg honey          (7%) (added in secondary together with cooked quince)

Mash at 67°C until conversion complete

20g Jarrylo             @ mash
20g Lemon Drop      @ mash
8g Jarrylo               @ t-70
8g Jarrylo               @ t-10
16g Lemon Drop      @ t-10
20g Jarrylo              @whirlpool
20g Lemon Drop       @whirlpool

Ferment with fresh Wyeast3771 French Saison cake.
In secondary, add 8 quince, boiled with honey.

Bottle when completely fermented.

Hops courtesy of homoeccentricus' borrowed innocent hand.

[reverseapachemaster]

Maybe this lines up with your vision for this beer but the combination of that much pale malt, wheat and cara seems like a recipe for a heavy, sweet beer for a farmhouse-style ale.

[Stevie]

+ 1 - I increased the caramel malts to try to get a bit more color in a saison and it wasn't good. I wouldn't go over 250g, and even that is pushing it for my tastes.

[erockrph]

+ 1 - I increased the caramel malts to try to get a bit more color in a saison and it wasn't good. I wouldn't go over 250g, and even that is pushing it for my tastes.

Yeah, Saison Voisin has a significant caramel malt sweetness and I'm just not a fan. It doesn't work too well in the style, IMO.

Now a brown ale or Oud Bruin with quince might work well with the caramel character...

[HoosierBrew]

Agreed with all the above. Crystal in saison totally defeats the purpose for me, that being a very dry, drinkable beer. I tried 2 or 3 oz in one and didn't like it at all. Pils, Vienna or Rye, and a little wheat works for me.

[unclebrazzie]

Maybe this lines up with your vision for this ....

There you have it

I'm sure the BJCP has a different opinion on the matter but as far as I'm concerned, farmhouse ales can pretty well do as they please.
Sure, saisons are supposed to be super-dry and there's the whole yeast-thing and blah blah, but farmhouse ales? The very concept of a farmhouse ale would be "anything but the kitchen sink", as long as it ferments and has a certain saison-esque je-ne-sais-quoi.

But yeah, it all depends on how it lines up in your head.
Way this one's turning out, it's definitely not sweet.

[...Saison Voisin has a significant caramel malt sweetness and I'm just not a fan. It doesn't work too well in the style, IMO.

Funny you should say that, as Voisin is arguably the most authentic saison around.

[Stevie]

Go for it l, but I think the malty sweetness from a large addition of caramunich will cover up the light flavor of the quince.

[majorvices]

I have to agree with Steve here. I'd go really delicate on the specialty malts. Find malts that compliment the quince. 13% cara malt will compete here. If it were me I'd go nearly all pils to let the fruit flavor come through./

[unclebrazzie]

Delicate...

Now I agree that lightly poached quince has a delicate flavour.
If you reduce it to a thick, deep-purple paste though, it becomes quite potent.

I hear your concerns, and share them to a degree. The brew is currently still quince-less; I'll report back once it's completed primary.