NB petite saison (extract) / addition question

Discussion in 'Homebrewing' started by robwestcott, May 28, 2013.

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  1. robwestcott

    robwestcott Pooh-Bah (1,767) Nov 3, 2008 Indiana
    Pooh-Bah Trader

    relatively new brewer here. getting ready to brew the NB petite saison. taking a look at the reviews i noticed several that added orange peel / orange rind. any tips how to best do this -
    @ 10min ? @ flameout ? rind ?, peels ?, dried ?, fresh ?

    thanks for all tips.

    also, am giving some thought to treating a gallon with cacao nibs for a week or two after the primary. anyone given this a go ?
     
  2. standardcherry

    standardcherry Initiate (0) Jan 17, 2011 Massachusetts

    I just bottled a saison with lemon peel in the boil, added fresh with 5 min left in the boil. It hasn't carbed up but it tasted really good, complements the sorachi/cascade very well. I will repeat it but with grapefruit next time.
     
  3. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    I recommend 1 ounce of fresh sweet orange zest (use a grater or in a pinch a potato peeler) which is about 1 medium size orange. Add at 5 minutes and throw it in your hop bag if you have one. The dehydrated orange peel you see in the stores is a poor substitute.

    Other spices that really do good in a Saison are corriander and grains of paradise.
     
  4. TheBungyo

    TheBungyo Pooh-Bah (2,037) Dec 1, 2004 Washington
    Pooh-Bah

    I just brewed that about two months ago. If I were you I'd just brew it as is without adding anything to it. As a matter of fact, I too read the reviews and saw the comments about all the things people had added to it. I was very tempted to throw in some lavender or other things but decided to wait until I brew it again. I'm glad I did. The beauty of the recipe is the simplicity.

    Honestly, brew it now and take notes on what you may like to add if you brew it again based on what you taste. Just my thoughts. It will probably turn out great either way.
     
  5. standardcherry

    standardcherry Initiate (0) Jan 17, 2011 Massachusetts

    I will add that in my experience, fermenting warm (mine was 77-80) will create enough spice character for most people. Try it without spices at first, and if you don't like it rebrew with coriander, fresh ginger or grains of paradise. What yeast are you using?
     
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm not familiar with the recipe, but in general I woudn't add orange peel to a saison. If I did though, I'd use fresh zest, at about 5 minutes from the end of the boil.

    Cacao nibs in a saison? I'm starting to warm up to the idea of orange peel.... Seriously, it's another one I wouldn't do. But I can tell you that when I dry nibbed other beers, 5 days was more than enough. When I removed the nibs and tasted what was left, the nib carcasses were waxy and tasteless. They also add fat to your beer, so expect to affect foam retention.
     
  7. robwestcott

    robwestcott Pooh-Bah (1,767) Nov 3, 2008 Indiana
    Pooh-Bah Trader

    Thanks for the input. Much appreciated - likely will go with the recipe and also ferment warm.

    Wyeast, 3711.
     
  8. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I made a "petite saison" with this yeast and it turned out wonderful. It was a smash beer with 12 lbs of base malt, fermented at 64F (not warm in any stage) and it had great flavor and a decent amount of spiciness. It was beautiful in its simplicity. I'll likely brew it again, perhaps trying another base malt, but leaving it as a smash, and keeping the 64F temperature profile*. However, adding a little grains of paradise, orange/citrus peel, or other herbal type spice could compliment the flavors quite well. If I were going to do this with a warm fermented saison with this yeast, I'd want to brew it straight up first, then add spices on a subsequent batch. That way I'd know the base flavor profile and would have a better idea of what spices would go well with that yeast and fermentation profile.

    *partially because my fermentation freezers are usually kept at this temperature and aren't at my house, thus it's just easier that way
     
  9. standardcherry

    standardcherry Initiate (0) Jan 17, 2011 Massachusetts

    That yeast is awesome, got my beer down to 1.000. It ferments like crazy the first few days, make sure to use a blow-off and not an airlock! You can ferment it cool but I brought it up to 77-80 and got some awesome spiciness/fruitiness from it.
     
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