Favorite Base Grain for a Saison and Why?

Pilsener, because that is the traditional malt for a saison. However, the farmhouse brewing tradition that created saisons says use what you have. Most of the character comes from the yeast and fermentation management, so generic 2 row should be philosophically and taste acceptable. If it's well brewed, very few of us could tell the difference, IMO.

 

I have done Pale, Pils, and a blend of the 2. Not a huge stickler. I am lazy and won't do 90 minute boils unless I have to (Bo Pils, Big Stout that I want more of the sugars in [sparge more, boil longer]), better things to do with my day. I have done a shorter Pils boil w/o any DMS issues, but don't want to test it if I don't absolutely have to.

 

Belgian or French Pilsner malt, if low on that... Crisp Pale in a pinch.

 

Usually German Pils (because I have it on hand) or Golden Promise because I tend to not use other malts in a saison. I think 2 row would be fine for a saison, especially if you are adding to the base malt (rye, wheat, spelt, ...)

 

I have used both 2-row and Belgian Pilsner malt with DuPont yeast under the same conditions . . . the pilsner wins easily. BTW, pilsner malt is the only grain in my Saisons.

 

For me it's Belgian pils all day every day in a Saison.

 

Local Washington 2-row. With some wheat and oats.

 

Floor malted pils with some white wheat.

 

Pilsner and that's generally the only barley I use, then often adding wheat, rye, spelt, flaked rice, and/or oats.

 

“I have done a shorter Pils boil w/o any DMS issues, but don't want to test it if I don't absolutely have to.”

About a year or so ago I have changed my boil schedule to only boil for 75 minutes when using a Pilsner malt beer. FWIW, every one of those batches had no perceptible DMS. I will continue to only boil for 75 minutes when using Pilsner Malt.

Cheers!

P.S. I prefer Pilsner Malt when brewing my Saisons but I would guess that Pale Malt would make a tasty Saison as well.

 

I did a 60 minute boil for a kolsch made with pils. I didnt detect any issues. I heard the trick it to cool as fast as possible. I think I heard it on the jamil show or something.

 

My understanding is that contemporary Pilsner Malts have lower levels of SMM (the pre-curser to DMS) then Pilsner Malts of the recent past. Because they have lower levels of SMM, the need for an extended boil (e.g., 90 minutes) is diminished.

75 minutes boils ‘work’ for me but it is entirely possible that I only need to boil for 60 minutes. Maybe I will try a 60 minute boil next time when using Pilsner Malt?

Cheers!

 

How did your Golden Promise saison turn out? I would think the malt character might be way too high.

 

Fast cooling is definitely a part of the puzzle. At hot temperatures, remaining SMM (the portion that wasn't previously converted to DMS and boiled away) is still being converted to DMS, so fast cooling limits the time available for that reaction.

 

I did a 45 minute boil on a 40% Pils, 40% 6 Row, 20% Flaked Corn IPL last summer that got another 45 minute hop stand. No DMS detectable.

 

I have brewed a couple saisons in the past but honestly made the grain bills (and everything else for that matter) too muddled to really pick out anything about a particular base malt. I will be brewing a saison as my next brew in about 3 weeks where I will be using about 97% Belgian Pils and keeping the hopping schedule very simple. I will be using ECY14 on this one. Hopefully I will be able to judge how I like this Pilsner malt. I really want to play around with the grainbill but I think keeping it simple will serve me a much better purpose for this batch.

 

Do you plan on using Castle Pilsner Malt? If so, have you used this before?

I recently brewed a Wit using Castle Pilsner Malt and my OG was lower than I anticipated. At last week's NHC I learned from attending the Stan Hieronymus' presentation that Castle Pilsner Malt will yield a lower OG than a German Pilsner malt provides.

A long winded way of saying that if you use Castle Pilsner Malt use more than you would if you used a German Pilsner Malt.

Cheers!

 

Thanks for the heads up! I believe that my LHBS carries Dingemans Belgian Pilsner malt - which is what I will be using. Getting good efficiency is important to me with this batch as it is going to be a lower abv saison to begin with, I do not want to wind up with a 3% beer for this one!

Slight side note: I really also want to try to Belgian Golden Candi Syrup, but I think that will be in my next batch of Saison, provided that I like how this one comes out. I cant help but tinker with my recieps all the time, I really need to stop for once!

 

Please report back on what conversion efficiency you obtain with Dingemans Belgian Pilsner malt (e.g., same as German Pilsner Malt?); I have not brewed with Dingemans Belgian Pilsner malt yet.

Good luck with your Saison!

Cheers!