Preparing for warmer weather... Saison

[cul8rv8]

I just finished Markowski's book, Farmhouse Ales, here's what I came up with, just looking for some thoughts. I'm still limited to partial mashes, and no more than 3lbs of grain. 65% efficiency has been pretty consistent on previous partial mashes. As to the torrified wheat, I'm not sure if I want to use it or not, as I *believe* it adds body, and I want fairly light body in this one, and considering I'm using DME for a majority of the recipe, I may not need to add more unfermentables.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Willis & Harriet's Farmhouse Ale
Brewer:
Asst Brewer:
Style: Saison
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.054 SG
Estimated Color: 6.4 SRM
Estimated IBU: 27.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Light Dry Extract (8.0 SRM) Dry Extract 60.00 %
1.56 lb Pale Malt (2 Row) US (2.0 SRM) Grain 20.80 %
1.06 lb Wheat Malt, Bel (2.0 SRM) Grain 14.13 %
0.38 lb Wheat, Torrified (1.7 SRM) Grain 5.07 %
1.50 oz Goldings, East Kent [4.20 %] (60 min) Hops 22.3 IBU
0.50 oz Goldings, East Kent [4.20 %] (15 min) Hops 3.7 IBU
0.50 oz Goldings, East Kent [4.20 %] (2 min) Hops 0.6 IBU
0.50 oz Saaz [3.80 %] (2 min) Hops 0.6 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 3.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
40 min Step Add 3.00 qt of water at 170.1 F 155.0 F

[markaberrant]

I wouldn't bother with the torrified wheat, just use malted wheat.
Mash around 145F for 90 minutes, not 155F for 40 minutes. You want a fermentable wort.
I don't think you are going to get enough attenuation with all that extract. Replace some of extract for plain sugar; use somewhere around .5 - 1 lb of sugar to hit your gravity.

Otherwise looks good, let it go in primary for 4 weeks, and don't be afraid of letting it heat up. I found 3724 works just fine up to 85F, it starts to crap out around 90F.

[BrewDog]

I agree with everything that Mark recommends. Also, I recommend you get the zest from 4 to 6 oranges, and a little (1g) bit of finely crushed Grains of Paradise, both of which should be added in the last 5 mins of the boil. Scrub the wax off of the oranges using a brush and hot water before zesting them with a cheese grater. You only want the orange part, not the bitter white pith. Oh, and it takes a lot longer than you would think to zest fruit. This is something you want to do BEFORE you dough in, not after.

HTH-

[markaberrant]

Brewdog's suggestions are good, but I consider them optional for a Saison. Some have additional spices added, but that yeast throws a lot of spice on its own. It will turn out good either way... just different.

[cul8rv8]

yeah, I've zested a few times for cooking. :) Thanks for the info, guys. I was thinking longer than 40 minutes for the mash, not sure why I didn't change that, but I don't know where I came up with 155. That's why I asked.

I wondered the same thing with using that much extract. So when you say plain sugar, we're talking table sugar, right? Or should I use corn sugar?

I stopped and picked up a bottle of Saison Dupont last night, as I noticed it mentioned in the book several times, and have to say I was quite impressed. I'm just waiting for the temps to warm back up so my garage gets up to around 80 degrees so I can do this one.

[darylM]

yeah, I've zested a few times for cooking. :) Thanks for the info, guys. I was thinking longer than 40 minutes for the mash, not sure why I didn't change that, but I don't know where I came up with 155. That's why I asked.

I wondered the same thing with using that much extract. So when you say plain sugar, we're talking table sugar, right? Or should I use corn sugar?

I stopped and picked up a bottle of Saison Dupont last night, as I noticed it mentioned in the book several times, and have to say I was quite impressed. I'm just waiting for the temps to warm back up so my garage gets up to around 80 degrees so I can do this one.

neither of them add any flavor to the fermentation unless you use too much(>15% of fermentables). I would use what is more available to you.

[cul8rv8]

makes sense to me. Thanks!

[markaberrant]

I stopped and picked up a bottle of Saison Dupont last night, as I noticed it mentioned in the book several times, and have to say I was quite impressed. I'm just waiting for the temps to warm back up so my garage gets up to around 80 degrees so I can do this one.

It's in FA, but for a point of reference, Dupont contains no spices, no sugar, 100% pilsner malt, and Styrian Goldings.

[cul8rv8]

I think once I move to all grain (probably after my tax rebate check), I will try something closer to the Dupont recipe, but with the limitations of my partial mash setup, this will likely be the best way to go for now.

Now, if this cold weather here in Vegas would just go away. Of course, it needs to stay for a couple more weeks so my Cali Common can ferment around 65 degrees out in the garage. :)

[cul8rv8]

working on ordering the ingredients for this, and my HBS is out of EKG's. Fuggles would be a good replacement in this case, right?

~edit: They are short on Fuggles as well. lol how about Williamette? Or a combo of both? Thoughts?

[markaberrant]

For sure, Fuggles will be fine, Styrian Goldings would be better. I ended up setting for Progress hops.

[cul8rv8]

turns out I *should* have some Fuggles in my freezer, so I may be ok on those. Always helps to check the BeerSmith inventory before trying to order. lol Unfortunately it doesn't appear that the HBS I use has any Goldings right now. Even doing a Ctrl-F on their hop page for "Golding" turns up Chinook and Nugget (as parentage). I will likely go with the Fuggles. Thanks for the help!

[cul8rv8]

well poo, the HBS won't be getting in the Wyeast 3724 until May or June, so they swapped me out for 3522. So my attempt at a true Saison may have to wait, but we'll give this one a try for fun, see what it's like. Besides, I am wanting to do a Tripel later on, so I can collect some of the yeast and use it for that as well.

Anyone have experience with the Wyeast Belgian Ardennes strain? Just wondering what I can expect with it.

[markaberrant]

Never used 3522, but I do like Chouffe beers.

[cul8rv8]

check that again. :) I made an executive decision on my part. Northern Brewer has the Saison, so I'm ordering it from them along with a few other items, and cutting it out of the order from my regular HBS. lol

[markaberrant]

I'd love to brew some more Saisons, but I've got so many other recipes in the pipeline (which already have ingredients purchased). I won't be making Saison until next winter at the earliest.

In a medium sized competition, I just won 1st place Belgian and French Ale with my Saison (w/ apricots and brett) entered as a Belgian Specialty.