Saison Style

Beer Recipe Design
21

There are a fair amount of killer strains out there. They are handy

22

Thank you!I I been around just been pretty busy last few months. Popping in and there.

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23

This is still one of my favorite Fruited Saison recipes
Batch size: 5 Gallons
ABV: 6.6%
IBUs: 33

11 lbs Pislner Malt

1 lb. Aromatic

8 oz. Flaked Oats

Hops

3/4 oz. Columbus 13%a, 60 minutes

1/4 oz. Columbus 13%a, 15 minutes

1/2 oz. Styrian Goldings 5%a, 15 minutes

Yeast: White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison
Mash all grains for 1 hour at 150 degrees.
Add 5 pounds of cherries to secondary

2 Likes
24

Do like to brew saisons. I do use. Saison yeast but been brewing with kveik oyl061 as well both beers taste wise come out nice

25

Squeegee… can this one be brought back?
Its time for me to give this style a chance…
Sneezles61

26

Ooh that makes me happy. The key to a saison is your yeast choice IMO. Which yeast purveyor/ manufacturer is your preferred?

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27

“Belle Saison yeast” you already have I see from the spending valve thread.

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28

The grist… I looked around and seems that 2 row is common… Nothing too fancy.
Not bitter? I see that the water isn’t too big a factor, whew… I did read the beer hunters Saison article…
I’ll go look for more info this AM… what ever you can add would be good also.
Sneezles61

29

Went a looking… I like the way Drew Beechum delivers his thoughts on Saison… And its a yeast driven brew… Seems the yeast I have is… boring… just my luck… Well, Its were I’ll start…
A dry finish… big rocky heads… and a spicy-earthy, tongue slapping in the middle… THIS will push my bland, yeast taste buds off the edge…
Sneezles61

30

Haha. You can do it.
I like some wheat in my saisons. I also like the fruitier hops in my saisons. Also do not be afraid to under pitch and under oxygenate trying to increase fruity esthers.

I really liked OYL-500 when I used it because it seemed to downplay the phenols and lean more towards the fruit side of yeast flavors.

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31

Also Transmitter makes some of the best Saisons in the US. Their webpage lists ingredients for each of their saisons which is good for inspiration.
Their Rice Saison is really good
https://www.transmitterbrewing.com/the-beer/s-saison/s8-rice-saison

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32

I see rye is used in quite a few… I see some use table sugar to dry them out… I think I will for go that for now… I’d rather the yeast dry it out…
Seems the hops are some what quiet… perhaps more like fruity types… American factor?
Sneezles61

33

Aim for low IBU for sure, think flavor and aroma additions

2 Likes
34

First Saison I’ll do in a couple days…
4.5 Pils
2.5 Vienna
1 Wheat.
Hops… hhhmmm… Gr Sterling to the boil
Hersbrucker a P.O. (power off)
Belle Saison (old stock 2019!) If its weak to get going, I’ll blend in K-1116 yeast (white wine)… just because…
SG about 1.044
Sneezles61

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35

That’s a good plan. Is the 2019 yeast dry or harvested?

36

Dry yeast still in the packet… Perhaps hydrate it… if it doesn’t get excited, then a very weak starter to “coax” it into waking up…
Sneezles61

37

Its probably still good. Don’t forget keep the fermentation warm. I have a package in the fridge i do saison and sours in the heat of the summer for that reason

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38

Downstairs tap room is about 66*F… should I use a controlled heating pad to get into mid 70’s?
Sneezles61

39

Yes

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40

See how fast i answered that. Hint