So I am planning on brewing a Saison, which I have never done before. Would be interested in some feedback on this recipe. I know it is a little understrength for a Saison but that is what I wanted:
Size: 35.52 L @ 20 °C
Efficiency: 75%
Attenuation: 80.0%
Original Gravity: 1.048 (1.048 - 1.065)
Terminal Gravity: 1.010 (1.002 - 1.012)
Color: 10.24 (9.85 - 27.58)
Alcohol: 5.06% (5.0% - 7.0%)
Bitterness: 20.5 (20.0 - 35.0)
Ingredients:
7000 g (86.6%) Pilsner Malt - added during mash
665 g (8.2%) Rye Malt - added during mash
164 g (2.0%) Belgian Aromatic - added during mash
250 g (3.1%) Carapils®/Carafoam® - added during mash
45 g (47.4%) East Kent Goldings (4.9%) - added during boil, boiled 60 m
25 g (26.3%) Saaz (5.1%) - added during boil, boiled 20 m
1 tsp Irish Moss - added during boil, boiled 15 m
25 g (26.3%) Saaz (5.1%) - added during boil
2 ea White Labs WLP566 Belgian Saison II
Notes
Double batch, plan is to get 20 L and 15 L, 20 L will primary with WLP566 and then kegged and carbed, 15 L will primary with WLP670 for three months, and then Keg (1/2 keg) and bottle.
Mash at 65c
Any thoughts/suggestions?
I'd contact RichieH about this. He's your man for Saison advice, and all things brewing related in Belgium.
I'd forget about the Carapils, no point really.
The rye will work well.
Isn't the carapils for head retention though?
Carapils add unfermentables so improve mouthfeel and body as well and it can add a little caramel, toasted flavour.
Carapils is primarily designed to boost sweetness and body without contributing much on the flavour front. It also boosts head retention.
I don't think it contributes toasty flavours (or is intended to do so), at least it hasn't in my experience. Is there a variety that does this?
It's very handy for boosting sweetness in pale coloured ales in place of other caramel malts which would darken the beer.
OK, should I kill the carapils and leave the rest as is?
Mark
Saisons should finish dry so I'd say take it out. Otherwise it looks good!
Thanks for the input.
Mark
Carapils may behave differently than expected if you use some Brett. Brett will ferment this so it could be useful if you wanted to go that direction.
Got some input from RichieH and so final recipe looks like this:
Little Saison d'Bray
16-C Saison
Author: Mark
Size: 35.52 L @ 20 °C
Efficiency: 70.0%
Attenuation: 80.0%
Original Gravity: 1.045 (1.048 - 1.065)
Terminal Gravity: 1.009 (1.002 - 1.012)
Color: 9.37 (9.85 - 27.58)
Alcohol: 4.66% (5.0% - 7.0%)
Bitterness: 34.5 (20.0 - 35.0)
Ingredients:
7800 g (97.9%) Pilsner Malt - added during mash
164 g (2.1%) Belgian Aromatic - added during mash
60 g (31.6%) East Kent Goldings (4.9%) - added during boil, boiled 60 m
35 g (18.4%) Saaz (5.1%) - added during boil, boiled 20 m
35 g (18.4%) East Kent Goldings (4.9%) - added during boil, boiled 20 m
1 tsp Irish Moss - added during boil, boiled 15 m
30 g (15.8%) Saaz (5.1%) - added during boil
30 g (15.8%) East Kent Goldings (4.9%) - added during boil
Notes
Double batch, plan is to get 20 L and 15 L, 20 L will primary with WLP566 and then kegged and carbed,, 15 L will primary with WLP670 for three months, and then Keg (1/2 keg) and bottle condition for three months.
Mash at 64/65c
you mean 3 weeks right? ??? even still, that could be a bit long for primary. 2 is more than enough I'd say.
No actually I meant 3 months. I want to leave the Brett to allow the flavour to develop. Have read a few posts of guys in the US that have left this yeast for three months and they seem to get good results.