Good Saison Recipe Needed

[DonMoleon]

Correction. I can keep the room in the low 70s, with my fermenter in a tub of water with the air conditioner blowing directly on it. The temp inside the fefmenter is around 78-82 I believe.

With that said... any good saison recipes for me?

[BrewerAdam]

Like everyone is saying, you need to get a Belgian yeast strain for a good Saison, especially if you are fermenting in the high 70s or 80s.

See if you can pick up one of the Trappist or Abbey strains from white labs or wyeast (wlp500 or wlp530) are the ones I use. You will want to do a starter before use, as you will probably have to travel with them warm. Once you have a good starter make sure you pitch cooler (low 60s) and let the temp rise on its own.

For a recipe I would use about 75% Belgian pils, 15% wheat, and 10% table sugar. You can add add coriander and orange peel or some other spices, but with a proper yeast, spices are not necessary (in my opinion). Shoot for about 6 to 7% abv.

Not sure what that is in extract, but maybe a extra light extract for 90% and sugar for about 10%.

Hope this helps.

[DonMoleon]

Well, I went to my local homegrew shop today and they had no dry Belgian strains at all. Guess I'll have to make something else...

Thanks to everyone for your help.

[spiderwrangler]

Yes, that was what I was trying to say with the Belle Saison... it is basically the ONLY dry saison strain, I've used the T-58 in a gluten free saison, but ended up adding spices as I didn't think it would provide enough spice character. Recipe wise, saisons can be simple or complex, but you want a decently dry finish. The big key to them is the yeast, which is why everyone here has been talking yeast and no one's given you an actual recipe

[Ozwald]

Another thought, if you have friends/family in the states, would it be cheaper for them to mail you a padded envelope with a couple dry yeast packets in them? Not sure what postage costs are to get over there or if that would even save money over standard freight costs. Just a thought.

[Broners&Brewbies]

this is still the best beer I've ever brewed. Personal tastes of course will change that perception but I thought it was great.

Recipe from HBT
http://www.homebrewtalk.com/f71/how-rye ... mp-238831/

Rye Saison batch 1 "House of the Rye-sin Saison"
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb (6.2%) Rice Hulls - added during mash
10.00 lb (62.1%) Pilsner Malt - added during mash
0.48 lb (3.0%) Pilsner Malt - added during mash
3.00 lb (18.6%) Rye Malt - added during mash
0.77 lb (4.8%) Rye Malt - added during mash
1.68 oz (100.0%) Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb (5.3%) Candi Sugar Dark - added during boil
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Rye Saison batch 1
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb Rice Hulls
10.00 lb Pilsner Malt
0.48 lb Pilsner Malt
3.00 lb Rye Malt
0.77 lb Rye Malt
1.68 oz Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb Candi Sugar Dark
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes

Ferment for 5 weeks at 71-74 deg
I used a heat lamp in my fridge hooked up to a temp controller set it to turn on at 70 deg and turn off at 71.

Mashed w/ 1.8qt/lb (thin mash)

mashed w/ 6.86 gal of water

Preheated mash tun with close to boiling water and allowed temp to drop to 162 and doughed in to reach 152F mash temp.

Mash for 1 hour
Sparge w/ 170 deg water to reach your pre-boil amount.

Used 2 packets of 3711 yeast w/ a 2L starter and continous aeration (trying to underpitch just a tad)

[RLinNH]

this is still the best beer I've ever brewed. Personal tastes of course will change that perception but I thought it was great.

Recipe from HBT
http://www.homebrewtalk.com/f71/how-rye ... mp-238831/

Rye Saison batch 1 "House of the Rye-sin Saison"
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb (6.2%) Rice Hulls - added during mash
10.00 lb (62.1%) Pilsner Malt - added during mash
0.48 lb (3.0%) Pilsner Malt - added during mash
3.00 lb (18.6%) Rye Malt - added during mash
0.77 lb (4.8%) Rye Malt - added during mash
1.68 oz (100.0%) Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb (5.3%) Candi Sugar Dark - added during boil
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Rye Saison batch 1
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb Rice Hulls
10.00 lb Pilsner Malt
0.48 lb Pilsner Malt
3.00 lb Rye Malt
0.77 lb Rye Malt
1.68 oz Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb Candi Sugar Dark
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes

Ferment for 5 weeks at 71-74 deg
I used a heat lamp in my fridge hooked up to a temp controller set it to turn on at 70 deg and turn off at 71.

Mashed w/ 1.8qt/lb (thin mash)

mashed w/ 6.86 gal of water

Preheated mash tun with close to boiling water and allowed temp to drop to 162 and doughed in to reach 152F mash temp.

Mash for 1 hour
Sparge w/ 170 deg water to reach your pre-boil amount.

Used 2 packets of 3711 yeast w/ a 2L starter and continous aeration (trying to underpitch just a tad)

Why such a thin mash on this one?

[BDawg]

A thinner mash helps promote a more fermentable wort. You want a Saison to be bone dry.