I need some advice on a saison recipe

In my opinion what 'drives' a Saison is the yeast strain selected. You need to find a particular yeast strain which suits your particular tastes.

Cheers!

 

Here's how I make an easy great saison:
-All base malts, but mix it up! Belgian pils is the standard, but don't be afraid to blend in some pale ale malt, some munich or vienna, various english malts, or other grains (rye, wheat, or oat malts). Flaked grains are also great. So long as its fairly fermentable, it'll work. Pretty much, the world is your oyster as long as it isn't crystal. or something roasty. Within reason...
-Have hop addition amounts like a classic East Coast-style IPA, but use all low AA hops. I absolutely love the classic English and German varieties (as well as the US/NZ approximations) used in copious amounts in a saison. Big bittering charge, something hefty mid way, and a sizeable FO/whirlpool. So long as it's all under 7% AAU. Dry-hopping with these earthy/spicy types is also nice.
-If you spice it, keep it at threshold levels. You just want a hint of star anise, GoP, orange zest, etc.
-As @JackHorzempa use the right yeast and treat it right. TREAT IT RIGHT!
- Brett can be great! I like to add it at bottling for stronger saisons that I know I'll hold onto for a bit, but a lot of folks co-pitch and report great results.

 

Saisons are a really interesting style. I get a lot of commercial beers that I think are either too sweet or way to dry. When a brewery nails it, especially with Brett, it's about all the better beer gets.

 

Was it this beer (All My Tomorrow's)?

A modern interpretation of a classic farmhouse ale that celebrates American innovation. We kicked tradition to the curb, adding a generous amount of rye and American Mosaic hops to create a rustic Saison that’s earthy & fruity, with intense aromatics of juicy citrus.

Malts: Pale 2-Row Rye Munich
Hops: Citra Mosaic Bravo
Yeast: House Saison
ABV: 7.0%
IBU: 35
Availability: Seasonal

It sounds as if they may dry hop that saison with Mosaic. To achieve something similar I'd suggest adding some similar hops at KO and let steep after the boil to get that hop flavor or experiment with dry hopping (I've never dry hopped a saison).

My advice with saisons is keep it simple. Pilsner and some wheat malt, and your hops of choice (one bittering charge and very late additions). My yeast of choice is Wyeast 3711.

 

http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845

It's been more than 10.5 years since I bought that book. Do yourself a favor and read it.

 

I would just use munich (light) instead of munich and vienna. Also no need for 10% two row unless you are short on pils for your base malt. Keep the wheat (I'd bump it up but that's just me), add some rye if you want to enhance that "spice" character. Wyeast 3711 French Saison already has a strong black pepper spice component so if you use that and rye you should go easy.

 

The brett strain included in that blend could provide you with some of that funk character you are looking for. The saison sacc strains are going to drive the fermentation and the brett will require additional aging to break down the more complex sugars that are still around to really get funky.

How much of a goal is tartness or acidity for you?

 

Great idea, let us know what you think!

 

I would not bother with the 2 row. I would go with either munich (6L or 10L no darker) or vienna, but not both. At 5%, I have not noticed a difference between wheat or rye (either flaked or malted).

In the end, the yeast is what matters for a saison.
1) Buy a bottle of Dupont and step up the dregs.
2) Buy a bottle of Orval and step up the dregs.
3) Profit, AKA you are good to go for an awesome saison.

 

Just to build off what wspscott said (hope you don't mind):

White Labs 565 and Wyeast 3724 are the Dupont strain. You don't need to culture the dregs if that's not your cup of tea. You will also want to do some reading up on using this strain as it can be a finicky, stall out, not attenuate well, and require a good size starter and some high high temps.

If it works, and I've never had an issue with it, it's great. But it's good to know what you are dealing with.

 

Sort of, maybe. There may be multiple strains in the Dupont saison culture. WLP565 and Wyeast 3724 are single strain isolates, and may not even be the same strain as each other. Opinions vary, but I can say that there are people who report different results between culturing bottle dregs and pitching either WLP565 or Wyeast 3724. Some even co-pitch 565 and 3724 together in an attempt to get added complexity. Some even claim one of the strains in the Dupont culture is a Brett strain.

I haven't cultured Dupont dregs, so I don't have a strong opinion either way. I do love the results from 3724, but I can't honestly say that my saisons taste like Saison Dupont.

 

I realize I could have (should have?) said "a Dupont" strain, but was just trying to keep it simple. Not everyone cultures yeast so I was offering an alternative. Thanks for the additional information.

 

Sorachi is lemon and dill. I like the hop. Most people here don't. I don't think it would blend well with white grape from Blanc and orange from Mandarina. Nix the Sorachi. The other two are good together.