Finally got my brewery put together. I got a surprise job offer which I couldn't refuse. I've accepted it. So, I'm selling a house, moving, and buying a house. It looks like I'll have a good spot for the brewery that I have yet to use. A nice, dry, tart belgian saison is one of my favorites. I don't see any suggestions on recipes here. I'll assume it's an oversight!
Anyone have a tried and tested recipe on the electric brewery? I've also got a 14 gallon temperature controlled conical, so a warm fermentation isn't a problem. I want the maiden voyage to be a good one, so I'm asking for help from those that are experienced already.
Joined: 04 May 2014 Posts: 150 Location: hudson valley, NY
Link Posted: Thu Feb 05, 2015 4:13 pm Post subject:
My advice for saisons is to hold the fermentation at 68F only for about 1 day or so (until the vast bulk of yeast growth is over) and then start pushing the temp up 2-4 degrees per day until it's like 80. It results in awesome flavors and no hangovers. I've done this with WLP565.
15 lbs Pale Malt (2 Row) Bel (3.0 SRM)
3 lbs Wheat, Flaked (1.6 SRM)
1 lbs Carapils (Briess) (1.5 SRM)
1 lbs Vienna Malt (3.5 SRM)
2.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mins
1.00 oz Styrian Goldings [5.40 %] - Boil 10.0 mins
1.0 pkg Belgian Saison (Wyeast Labs #3724)
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml]
1.0 pkg Brettanomyces Claussenii (White Labs #WLP645) [50.28 ml]
Saccharification @147.0 F for 90 min
Mash Out @168.0 F for 10 minutes
Pitched a 2L starter of the 3724 @72 F. As soon as strong fermentation started, I move the conical to my garage (Alabama Summer). There the temperature rose to 87 F and stayed within a degree for the rest of fermentation. After a few days, the 3724 stalled at 1.030 as it's known to do. I then added the other two yeasts, no starters. This was intentional because I expected the 3724 to stall and I wanted a slight "wild" flavor from the Brett, but not too much. The 3711 was just to finish fermentation strong. That yeast is like the Terminator. After 4-5 weeks of extremely erratic activity, it finished at 1.002 SG. The conical was place back in the upright freezer and chilled to 34 F for 3 days. The trub was dumped at this point and beer was kegged. I didn't add gelatin. I like a little yeast haze in this style beer. Carb to 3.0 vols.
In hindsight, I would have done a protein rest. My understanding is I would have got more efficiency from the flaked wheat. Either way, mash eff was 85% or so.
Taste is very dry and tart with bit of funk followed by a very obvious styrian goldings. Very refreshing.
Link Posted: Sun Jul 26, 2015 4:04 pm Post subject:
Well, fermentation never stopped completely. It just slows down to a crawl about half way, it stays there a week or so. Then starts again at about 2-4 points per week. I just wanted it done a little quicker and with a bit of brett funk. It still took a lot patience.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum