86 replies to this topic

[positiveContact]

This will be something completely new for me.  It will be a little out towards the edge of the style compared to my first saison.

 

10 gallons

 

OG: 1.055ish

IBU: 35ish

SRM: reddish (10-12?)

 

? lbs CMC Pale Ale Malt (not exactly traditional)

3 lbs Rye Malt

a very small amount of dehusked something to try to make the beer reddish but not impart significant roast

 

mash @ 150F, single infusion

get calcium up to 50ppm mostly with gypsum, maybe a little calcium chloride (suflate will very slightly dominate but neither will be particularly high)

rest of the pH gets adjusted with lactic acid in the mash, followed by a minimal sparge (mashing thin!)

 

Hops:

? oz Styrian Goldings @ 60 mins

1 oz Motueka @ 5 mins

2 oz Motueka @ 0 mins

3 oz Motueka hopstand for 30 mins

 

2 oz Motueka dry hop per 5 gallon keg

 

ferment on bell saison yeast (2 packets)

 

 

[positiveContact]

maybe too much on the IBUs?

[armagh]

maybe too much on the IBUs?

Seems a bit heavy on the hops for a saison, but hell, it's saison.  Whatever you like rules the day.

[positiveContact]

Seems a bit heavy on the hops for a saison, but hell, it's saison.  Whatever you like rules the day.

 

yeah, I was going for hop forward for sure.

[neddles]

I think this could turn out nice. Motueka isn't going to blow your head off like a lot of american hops but you have plenty in there to get what it offers. I might drop the IBUs a little knowing that yeast could very well take this to 1.001 but you may be OK based on your own preferences. 

 

I've been putting together a fall saison as well. Kind of a different direction more similar to what MakeMeHoppy put together a week or two ago.

[positiveContact]

so maybe 30 IBU?  25 IBU?

 

eta:  link to the makemehoppy recipe?

Edited by Evil_Morty, 23 August 2015 - 05:27 PM.

[neddles]

I was thinking something in this vein.

https://www.brews-br...ipe/?p=2090139\

 

With the IBU's I would just tap your experience with your "hennepin" where you used Belle and it dried out to 1.000. How many IBU's did you have in there and how bitter was it?

[positiveContact]

good point,  that was 27 so I could probably go down to 23 or something here since the OG is much lower.

[Poptop]

Nothing wrong with Pale in your Saison. And Motueka is a fantastic compliment here. Will play well with the Belle (from experience). Sounds great and has inspired me to do another Saison soooon.

[positiveContact]

Nothing wrong with Pale in your Saison. And Motueka is a fantastic compliment here. Will play well with the Belle (from experience). Sounds great and has inspired me to do another Saison soooon.

 

specifically "pale ale" here which is a little darker than regular pale.  I have little concern about this beer not drying out enough and I figured this could add a little complexity.

[HVB]

specifically "pale ale" here which is a little darker than regular pale.  I have little concern about this beer not drying out enough and I figured this could add a little complexity.

not drying out with Belle?

[positiveContact]

not drying out with Belle?

 

I worded that poorly.  I am 99% sure belle will dry this beer out.

[HVB]

I worded that poorly.  I am 99% sure belle will dry this beer out.

Okay .. that makes more sense

[Poptop]

I know several of us absolutely dig the Saison. Maybe it's my demographic and balmy temps or maybe I like the freestyle of the... ahem.... Style, but I just love making them. I'm always thinking how to tweak one out and then sometimes I just like the yellow dry fizzy one. Cheers to the Franco-Belgian Classic. Oh, I also have one working away with another touch of hibiscus right now.

[positiveContact]

This will be something completely new for me.  It will be a little out towards the edge of the style compared to my first saison.

 

10 gallons

 

OG: 1.055ish

IBU: 35ish

SRM: reddish (10-12?)

 

? lbs CMC Pale Ale Malt (not exactly traditional)

3 lbs Rye Malt

a very small amount of dehusked something to try to make the beer reddish but not impart significant roast

 

mash @ 150F, single infusion

get calcium up to 50ppm mostly with gypsum, maybe a little calcium chloride (suflate will very slightly dominate but neither will be particularly high)

rest of the pH gets adjusted with lactic acid in the mash, followed by a minimal sparge (mashing thin!)

 

Hops:

? oz Styrian Goldings @ 60 mins

1 oz Motueka @ 5 mins

2 oz Motueka @ 0 mins

3 oz Motueka hopstand for 30 mins

 

2 oz Motueka dry hop per 5 gallon keg

 

ferment on bell saison yeast (2 packets)

 

so this will likely be my next beer (not for a month or so).  I'm thinking of just going with the pale ale and the rye and letting the color be whatever it's going to be.

 

I'm also thinking of doing a 30 min boil so I might do this as a single hop beer.

[HVB]

so this will likely be my next beer (not for a month or so).  I'm thinking of just going with the pale ale and the rye and letting the color be whatever it's going to be.

 

I'm also thinking of doing a 30 min boil so I might do this as a single hop beer.

30 minute boil ... YOU CRAZY!! 

[positiveContact]

30 minute boil ... YOU CRAZY!! 

 

like a fox!

[positiveContact]

I'm only one kicked keg away from brewing this up!

[positiveContact]

So some updates to what I'm thinking now.  I guess it will be winter/spring farmhouse ale 

 

 

OG: 1.055ish

IBU: 30ish

SRM: golden

 

? lbs CMC Pale Ale Malt (not exactly traditional)

3 lbs Rye Malt

 

mash @ 150F, single infusion

get calcium up to 50ppm mostly with gypsum, maybe a little calcium chloride (suflate will very slightly dominate but neither will be particularly high)

rest of the pH gets adjusted with lactic acid in the mash, followed by a minimal sparge (mashing thin!)

 

Hops:

? oz Motueka @ 30 mins

1 oz Motueka @ 5 mins

2 oz Motueka @ 0 mins

3 oz Motueka hopstand for 30 mins

 

2 oz Motueka dry hop per 5 gallon keg

 

ferment on bell saison yeast (2 packets)

Edited by Evil_Morty, 05 January 2016 - 11:19 AM.

[Poptop]

Get on it. A local brewery has a seasonal: Tis the Saison on tap right now that has 6% rye and pale malt with some type of caramel. They state no sugar. The hop is Mandarina Bavaria. It comes in around 9% and it is absolutely delicious. Has me inspired to use some rye next time around.

https://www.26brewing.com/?ao_confirm