Saison recipe

Discussion in 'Homebrewing' started by Smokebox_79, Jul 11, 2015.

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  1. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    So I plan on a 10 gallon split Saison batch. I want a nice, clean (no funk, dispise sours) with a hint of tart fruit. Nothing overwhelming in any flavor. Just curious what everyone thinks, and how much fruit puree to add for a hint of flavor.
    10 lbs Belgian Pils
    1 lbs Flaked Rye
    8 oz. Acid Malt
    4 oz. Honey Malt
    .5 oz. Pacific Gem (60 min)
    WL565 Belgian Saison I Ale

    Apricot and Strawberry purees in secondary
     
    #1 Smokebox_79, Jul 11, 2015
  2. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    What OG are you targeting at?, I don´t see enough sugars in your grain bill to get 10 gals of beer.
     
    #2 Tebuken, Jul 11, 2015
    MrOH and JackHorzempa like this.
  3. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I'm in agreement with @Tebuken, you're going to need some more pils, unless you're going for something very low gravity. I'd also drop the apricots and strawberries, you'll get fruit from the yeast. I'd also do a bittering addition with a larger amount of noble-ish hops instead of a small addition of high alpha hops.
     
    #3 MrOH, Jul 11, 2015
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    What they said. Plus, why the acid malt?
     
    #4 wspscott, Jul 11, 2015
  5. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Mash Ph correction due alkaline water
     
    #5 Tebuken, Jul 11, 2015
  6. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    That was the 5 gallon I came up with. Here's the 10 gallon
    15 lbs Bel Pils
    2 lbs Flaked Rye
    1 lbs Acid
    10 oz Honey malt
    1 oz. Pacific Gem (60 minutes)

    1.048 OG. As far as the acid malt, I've never used it and wanted to do kind of a sour mash. I've used Pacific Gem before and they have a woody flavor when used as early addition. More or less going for tart and fruity with notes of earth and pepper.
     
    #6 Smokebox_79, Jul 11, 2015
  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    You probably will not detect the acid malt, flavor wise, unless you use more. But it could help with mash pH -- do you have a sense for water chemistry? I like the recipe. Probably would prefer without fruit.
     
    #7 pweis909, Jul 12, 2015
  8. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Normally I hit my pH right on. I got a water profile for my town, but it didn't have the ions that brewers look at on it. I'd have to get a special one I guess. As far as the fruit, I was looking for a hint, wasn't going to leave it on the fruit long. Didn't want it to overpower the yeast.
     
    #8 Smokebox_79, Jul 12, 2015
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  9. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    It could be worth getting a water analysis, e.g., from wards, to try to get a handle on those ions. You probably already like the beer you are making, but you may be able to make some styles even better with some informed adjustments.
     
    #9 pweis909, Jul 12, 2015
  10. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    For me my next step I want to get into is water chemistry. Like every other step it seems intimidating at first!
     
    #10 Smokebox_79, Jul 12, 2015
  11. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It's possible your acid malt addition might make your mash pH too low and reduce mash efficiency. This is impossible to guess without having at least an estimation of your brewing water. You can add half the acid malt at the end of the mash to reduce the range of this uncertainty.

    You have no flavor hops? I'd like to see some noble hops from 15-0.

    Apricot will be good. Strawberry will be difficult to appreciate and could introduce bandaid aroma and flavor.
     
    #11 Brew_Betty, Jul 12, 2015
  12. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Maybe I'll go 5 with apricot, and 5 without fruit. Just to test the base recipe. So it's an overwhelming nix the acid malt. Maybe I'll redo the hops with Saaz or Tettnang. Maybe some Hull Melon for some strawberry and honeydew flavors.
     
    #12 Smokebox_79, Jul 13, 2015
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