[jambeau]

New brewer here, and I wanted to try to build my own recipe for a saison.  I dont have the equipment for all grain yet, so I am doing partial mash.  Any suggestions would be helpful! Thanks!

Grains:
-5# Pilsen DME
-1.5# Vienna Malt
-1# Wheat Malt
-0.5# Table sugar
-0.25# Acidulated malt
-0.25# Flaked oat

Hops:
-60' 1.25 oz Styrian golding
-5' 0.75 oz Styrian golding, 1 oz Kent golding, 1 Whirlfloc tab.

Yeast:
Wyeast 3711 French Saison

[James K]

Do you know what temp you want to ferment at?

[jambeau]

Due to a lack of equipment, I'm constrained to fermenting with ambient air of around 70F.  Granted the beer temp will be slightly higher than this I'd imagine due to metabolic processes of the yeast putting off heat.

[denny]

Due to a lack of equipment, I'm constrained to fermenting with ambient air of around 70F.  Granted the beer temp will be slightly higher than this I'd imagine due to metabolic processes of the yeast putting off heat.

Try to keep it under 70 for at least the first few days if at all possible.

[KellerBrauer]

Due to a lack of equipment, I'm constrained to fermenting with ambient air of around 70F.  Granted the beer temp will be slightly higher than this I'd imagine due to metabolic processes of the yeast putting off heat.

Actually, a saison is a good beer to brew if you don’t have a good method of controlling the fermentation temperature.  I’m reading the book: “Brew Like A Monk”, by Stan Hieronymus, in which he tells how the monks dating back hundreds of years brewed and fermented in open tanks with no temperature control at all.  In fact, even today, many Belgian ales (American and European) start at 70° and are allowed to rise into the high 70’s or low 80’s over a 3-5 day period.  The brewers are looking for that fruity ester production.

One of my first all-grain beers was a saison, long before I built my fermentation chamber.  It turned out pretty good!

Good luck!