Sasion Wheat

[vance71975]

Here is last nights brew, this is another Brewchic brew. It smelled awesome.



Sasion Wheat
Saison


Type: All Grain
Date: 8/15/2010
Batch Size: 5.00 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
5 lbs Wheat - Red Malt (2.3 SRM) Grain 38.46 %
5 lbs Wheat - White Malt (2.3 SRM) Grain 38.46 %
1 lbs Cara 20 (23.0 SRM) Grain 7.69 %
1 lbs Cara-wheat (50.0 SRM) Grain 7.69 %
8.0 oz Caramel Malt - 10L (10.0 SRM) Grain 3.85 %
8.0 oz Melanoidin (30.0 SRM) Grain 3.85 %
1.50 oz Amarillo [8.50 %] (60 min) Hops 29.6 IBU
1.00 oz Williamette [5.50 %] (20 min) Hops 7.7 IBU
1.00 oz Amarillo [8.50 %] (5 min) Hops 3.9 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
rice hulls 4 large scoops


Beer Profile

Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.56 % A
Bitterness: 41.2 IBU
Est Color: 12.9 SRM


Mash Profile

Single Infusion, Light Body, Batch Sparge
180 min Mash at 148(we were watching a movie lol)

[Mill Rat]

Looks interesting. A wheat beer with US hops and Belgian yeast. Your recipes show more experience in the types and amounts of malts you select without losing that "WTF, let's try this" attitude.

[corkybstewart]

How was the sparge on that beast?
It still looks like you're over complicating your grain bill, I don't understand using melanoidin in this. With 10 pounds of wheat and 2.5 pounds of Crystal malts it'll have plenty of body.

[BrewDog]

Looks interesting. A wheat beer with US hops and Belgian yeast. Your recipes show more experience in the types and amounts of malts you select without losing that "WTF, let's try this" attitude.

+1
I concur - Lots more constraint. You gotta be studying Ray's book. These are still unique, yet there's a lot more rhyme and reason going on, Vance.
Great job!

[BrewDog]

How was the sparge on that beast?
It still looks like you're over complicating your grain bill, I don't understand using melanoidin in this. With 10 pounds of wheat and 2.5 pounds of Crystal malts it'll have plenty of body.

My guess is he wanted some of that decocted melanoidan flavor without decocting it. Sounds reasonable to me, honestly.

[corkybstewart]

But why do you want all that body and "decocted" taste in a saison. I like the idea of a wheat saison, but for me it would be 60-80% wheat,20-40% Pils malt mashed at 148 with some sugar added. Use a lager yeast and make a weizenbock, but a saison full of unfermentables seems kind of odd.

[vance71975]

How was the sparge on that beast?
It still looks like you're over complicating your grain bill, I don't understand using melanoidin in this. With 10 pounds of wheat and 2.5 pounds of Crystal malts it'll have plenty of body.


Honestly the melanoidin was for the reddish tint,and that decotion flavor.

[vance71975]

But why do you want all that body and "decocted" taste in a saison. I like the idea of a wheat saison, but for me it would be 60-80% wheat,20-40% Pils malt mashed at 148 with some sugar added. Use a lager yeast and make a weizenbock, but a saison full of unfermentables seems kind of odd.

Yes a Sasion with the unfermentables is an odd idea, but i think that the sweetness it retains will go well with the "bubble gum" aromatics from the yeast.I did however mash this one really low, it started in the 146-148 range and ended at about 144 and it was a very long mash, we watched a movie while it was mashing to it was at least 2.5 hrs lol

[vance71975]

+1
I concur - Lots more constraint. You gotta be studying Ray's book. These are still unique, yet there's a lot more rhyme and reason going on, Vance.
Great job!

I have read Rays book about 5 times now lol, it has become one of my favs!

[vance71975]

How was the sparge on that beast?
It still looks like you're over complicating your grain bill, I don't understand using melanoidin in this. With 10 pounds of wheat and 2.5 pounds of Crystal malts it'll have plenty of body.

Sparge was a piece of cake! :cool: i made sure i had a bunch of rice hulls mixed in, i thing i prolly used about 2lbs or so of rice hulls. I wasn't about to deal with a stuck sparge at 4 am, which is about when i started sparging lol.

[vance71975]

But why do you want all that body and "decocted" taste in a saison. I like the idea of a wheat saison, but for me it would be 60-80% wheat,20-40% Pils malt mashed at 148 with some sugar added. Use a lager yeast and make a weizenbock, but a saison full of unfermentables seems kind of odd.

Well, personally, from the historical stand point and what i have read thus far,In history, Sasions were made by farmers, with whatever grains they had on hand at the time, going by that description, historically speaking anyway, Sasion DuPont, wouldn't be an accurate example of the style as a whole because there wouldn't be any one Style Sasion, they would be different from farm to farm. For example, the Sasion on a barley farmers farm would be different than the sasion on a rye farmers farm, etc. Honestly i think the sasion style itself is the one that fits me better than any just because it leaves so much open for how to get to the color,bitterness etc. Of course i wont be competing with it and it prolly wouldn't do well in a competition.But i brew to drink beers you will never find on a shelf, and because i really enjoy brewing.

[vance71975]

Looks interesting. A wheat beer with US hops and Belgian yeast. Your recipes show more experience in the types and amounts of malts you select without losing that "WTF, let's try this" attitude.\

ya that wtf lets try this attitude is the fun part of brewing for me. But i will admit, i need to stop using so much sparge water lol, cause for all the grains i used i still only came out at 1.053 SG post boil, and the only thing i can think is that i simply collected too much,or used too much sparge water. I need to mark out 7 gallons on my pot, so i know where to stop collecting lol

[Mikegobrew]

Well, personally, from the historical stand point and what i have read thus far,In history, Sasions were made by farmers, with whatever grains they had on hand at the time, going by that description, historically speaking anyway, Sasion DuPont, wouldn't be an accurate example of the style as a whole because there wouldn't be any one Style Sasion, they would be different from farm to farm. For example, the Sasion on a barley farmers farm would be different than the sasion on a rye farmers farm, etc. Honestly i think the sasion style itself is the one that fits me better than any just because it leaves so much open for how to get to the color,bitterness etc. Of course i wont be competing with it and it prolly wouldn't do well in a competition.But i brew to drink beers you will never find on a shelf, and because i really enjoy brewing.

It's Saison, not sasion.

[vance71975]

It's Saison, not sasion.

Lol so i cant spell so sue me :D

[Mill Rat]

Vance, sometimes it's not how much water you use, but how it gets from top to bottom. If the water finds a preferred path (called channeling), it'll wash the grain in the path if prefers nice and clean and leave a bunch of sugars behind on the path less traveled. You may want to look at getting a false bottom or a manifold with more coverage for your lauter tun especially if you fly sparge.

[vance71975]

Vance, sometimes it's not how much water you use, but how it gets from top to bottom. If the water finds a preferred path (called channeling), it'll wash the grain in the path if prefers nice and clean and leave a bunch of sugars behind on the path less traveled. You may want to look at getting a false bottom or a manifold with more coverage for your lauter tun especially if you fly sparge.

I batch sparge, and my grain bed gets stirred to a extent and left sit about 5-10 mins before draining.