Here's the recipe for the first ever saison I did, and it was lovely. The key to this one was the yeast (a reasonable size starter was used) and temperature control - it was fermented above 30C!
Recipe: Saison Du Maison
Style: Saison
TYPE: Partial Mash
Taste: Clove taste when young, became a lot more fruity after several months in bottle. Hints of bubble gum, very dry and easy to drink.
Recipe Specifications
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Batch Size (fermenter): 20.00 l
Boil Size: 17.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.059 SG
Estimated Color: 10.2 EBC
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
1.00 kg Light Dry Extract [Boil for15 min](12.0 Dry Extract 8 26.0 %
0.90 kg Light Dry Extract (12.0 EBC) Dry Extract 3 23.4 %
0.00 kg Wheat Dry Extract (15.8 EBC) Dry Extract 4 0.0 %
0.45 kg Lyle's Golden Syrup [Boil for15 min](0.0 Extract 7 11.7 %
1.00 kg Pilsner (2 Row) Ger (2.5 EBC) Grain 1 26.0 %
0.50 kg Vienna Malt (7.0 EBC) Grain 2 13.0 %
30.00 g Goldings, East Kent [5.10 %] - Boil 60.0 Hop 5 16.3 IBUs
20.00 g Goldings, East Kent [5.10 %] - Boil 20.0 Hop 6 6.6 IBUs
20.00 g Goldings, East Kent [5.10 %] - Boil 5.0 Hop 10 2.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.0 pkg Belgian Saison (Wyeast Labs #3724)
Thnking of doing a similar beer in the near future. Did you ferment at 30 the whole time or start around 20 and after the first week increment it up to 30 over a few days?
An other tips for doing a saison?
Without a mash out? So is that sparging with water at the mash temp??
And why not boil til next day?
This is getting esoteric :)
Radical off the wall brewing techniques.
Love it
Will
Ok cool im hoping to do an all grain anyway. Cheers for the tips MAF