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: 146 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.
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