Beer Forum

Looking for some feedback on a Saison recipe I put together. It's loosely based on one from Jamil's book.

7 Gallons of Spring Water (full batch boil)
6 lb of Pils LME (Northern Brewer)
3 lb of Wheat LME (65% Wheat, 35% Pale Malt) (Northern Brewer)
1 lb of Wild Flower Honey ?
¼ oz of Belgian Caramunich

1 oz of Spalt at 60 min
1 oz of Spalt at 15 min
1 oz of Hellertau at KO

White Labs 568 Belgian Style Saison Blend Yeast (will build up a nice starter)

My main questions are:
-Does anyone have any suggestions for another type of honey which will work well in a Saison?

-So the 1/4 oz of Belgian Caramunich seems really low. I believe that part was from Jami's recipe. I already have the grain (placed an order with Northern Brewer). So I have a lb of it. Should I up that to like 1/4 or a 1/2 of lb?

-The hops are what I could get my hands on..but seem appropriate for a Saison, so I guess we will see.

-Fermentation...I have a chest freezer that I have set up for temp control on both the cool and heat sides. Should I just let the yeast do it's thing for a day or two with the temp just set at like 68 and then bump it up to like 80 a day or two into fermentation? I know this yeast likes to be warm, but I'm new to the whole temp control thing and not sure how to approach it.

I know some of the questions are probably pretty newbie and probably asked a number of times already on these forums...but any feedback would be appreciated.

Thanks,
Tom

Honey - Are you adding it to the boil? If so the variety won't matter. Just get whatever. Lighter honey would probably be best for this, but anything would work ok.

Caramunich - I'm looking at Jamil's recipe and it says 2oz. So I'd go with that.

Yeast - There are a lot of ways of doing it. I just leave mine at room temp for a couple days and then strap a hot pad with a towel buffer to the carboy. Ramp it up to 80 or so and let it go. Save your temp control for something that needs it. This stuff likes the abuse.

Hops - You'll be ok.

Travis

Lufah wrote:Honey - Are you adding it to the boil? If so the variety won't matter. Just get whatever. Lighter honey would probably be best for this, but anything would work ok.

Travis...thanks for the feedback. The honey comment...reminded me of the other question I had. Should I throw it in with like 5 minutes left in the boil?

Tom

The way your using honey in this recipe it's basically just sugar. So 5 min or knockout would be fine.


Travis

my 2 cents: i just made jamils saison, with the only sub being that i upped the cane sugar to 20% of the total sugar bill. i started mine at 68F and ramped the temp up 2-3 degrees per day up to 82F for the last three days and it went like crazy for ten full days. just put it in the fridge today, will keg tomorrow. good luck

I thought my saison was gonna finish lower but it stopped at 1.033. way too high, hopefully i can force it down. i already dumped 5 gallons of my rochefort 8 clone that was undrinkable.

Yeah I would also stay with 2-3 oz of the CaraMunich. I think that is there mostly for color, and if you go with 1/4 to 1/2lb, your beer won't finish as dry and refreshing. CaraMunich at that volume with such subtle other grains in the bill could really overpower the other flavors, not to mention the honey and esters that you want in this thing. Looks like quite a drinkable beer.
Oh and if you can manage it, go with a local honey from any fruit or fruit flower.
Cheers!