I want to try my hand at a Belgian Saison next week using Lallemand Belle Saison yeast.First question: What is a good fermentation temperature/schedule for a saison? The Lallemand data sheet says above 17C(63F) and has a performance chart for 20C(68F). But it does not have a temp range listed. It also says “
Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.” But to what?
Second question: Would temp swings be bad? I have a lager in the ferm chamber so I’d like to ferment the saison in the brew room.
Third question: Here’s my proposed recipe for 5.75 gal. in fermenter. All suggestions gladly received.
9.5 lbs. Weyermann Pilsner
1 lb. Weyermann Cara Munich
1 lb. Briess white wheat
1 lb. D-45 candi syrup (boil 10 min.)
.5 oz. CTZ (60 min., 19.5 IBU)
1 oz. Hallertau (15 min., 6 IBU)
.5 oz. Cascade (15 min., 3.7 IBU)
.5 oz. Hallertau (steep/whirlpool)
Estimated OG = 1.059, Est. FG = 1.009 (but I'm hoping for lower)
Edit: Oops! the Cara Munich was a mistake.