Session Saison for the summer ~4%

[jbeerman]

I am trying to come up with a Session Saison for the summer lawnmower season. Looking for a dry crisp beer with some flavor. Really need advice on hops and hop pairings for this. Belma sounds pretty interesting to me for a saision. I will probably go with 3711 yeast after washing it from my run of Cottage House Saison.

Beersmith has this at about 1.036 with an IBU/SG at .381


12# Pale 2 row
2# Vienna
1# Flaked Wheat

1oz. Saaz 60 Minutes
1oz.Belma 10 Minutes

Mash around 152 for an hour 5 gallons water

Batch sparge 5 gallons x 2 steps

End up around 13 gallons in kettle

Any advice would be great. I was also thinking of adding some rye to the grain bill. More? less? replace Vienna? Really not sure.

Thanks!

 

[gundarak]

I recently brewed a saison with a German Hallertauer \ Czech Saaz combo... ultimately my real goal was to use Hallertauer \ Vanguard, but my LHBS didnt have it

The hops im my opinion should compliment or contribute to the flavor profile of the yeast. In my case.. I went with a more earthy spicy yeast (White Labs WLP565), so I wanted my hops to deliver earth/pepper notes.

I think 3711 has some citrus notes in there, so perhaps Pearle / Saaz? I personally like a touch of tradition.. and would want at least one Noble hop.

Heres the schedule I followed for my Saison.
Boil Ingredients
Amt Name Type # %/IBU
0.50 oz Saaz (Czech) [4.00 %] - Boil 90.0 min Hop 3 7.5 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 8.4 IBUs
0.25 oz Saaz (Czech) [4.00 %] - Boil 45.0 min Hop 5 3.2 IBUs
0.25 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 6 3.2 IBUs
Steeped Hops
Amt Name Type # %/IBU
0.25 oz Saaz (Czech) [4.00 %] - Aroma Steep 2.0 min Hop 8 0.0 IBUs
0.25 oz Hallertauer [4.80 %] - Aroma Steep 2.0 min Hop 7 0.0 IBUs

Total IBU for me was on the low end of the style.. around 23 IBU.

 

[eulipion2]

I have a nice Belma/Strisselspalt session saison. I've considered using Belma by itself, but just haven't gotten there yet. 3711 is my go-to saison yeast, though Belle Saison is nice in this recipe as well. The Brett B in WLP-670 American Farmhouse might be interesting here.

6-gallon batch, 85% efficiency

5.5 lb Maris Otter
2 oz Acid Malt (for pH)

.25 oz Belma (12.1% AA) - FWH
1 oz Strisselspalt (2.1% AA) - 20 min
.25 oz Belma - 5 min (I originally had this as a 20 min. Up to you.)
1 oz Strisselspalt - Dry hop (5 days before bottling)
1 oz Belma - Dry hop (5 days before bottling)

Wyeast 3711

Mash: 155 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

Belma Session Saison

 

[Weezy]

I'd recommend oats instead of wheat...num,num,num...and its traditional too. Go for 20% in a small beer.

Cheers!

 

[tagz]

Just be aware that you won't get a ton of saison-like esters in a low gravity beer. There will be some yeast character but ime they come out much cleaner... But that adds to the easy drinking feel.

 

[jbeerman]

Thanks for the responses. I decided to go with Saaz and EKG for now. Once I taste it I can always change it up next time. I'll probably stick with that grainbill too.

THANKS.

 

[Weezy]

Tagz is right, but you can and I would ferment warmer to promote more ester production.

 

[jbeerman]

I am thinking starting around 68 and going up into the mid to high 70s for fermentation. I figure that should help with the funky stuff.

 

[Weezy]

I'd definitely go warmer...72F-82F

68 is not warm in general for a Saison. Especially for small beers that'll attenuate 70% in the first 36 hours, consider starting warmer. first

 

[jbeerman]

I'd definitely go warmer...72F-82F

68 is not warm in general for a Saison. Especially for small beers that'll attenuate 70% in the first 36 hours, consider starting warmer. first

OK thank you. I will take that advice.

 

[gundarak]

warmer may definitely be better.. but dont be afraid of the lower temps if thats the environment you have to work with. Just moved my saison to secondary last night..

I used a wallonia strain, it was slow to start (probably temp related), and it spent about 3 weeks in the primary around 65-70F (my new england home is cold during the winters.. thats the warmest it gets)... its at 75% attenuation and still has some activity to go in secondary. The strain is notorious for falling asleep in the middle of fermentation, and waking up a couple weeks later.. i expected this since im colder than the comfortable temp range.

The sample tasted amazing.. zesty earthy peppery.. no citrus taste.. true to the strains profile.. it will probably go a couple more points before bottling.. should make it dry as well..

IMO, youll get the funk your looking for if you cant make the warmer temps.. it might just take a bit more time

 

[rhys333]

I have a nice Belma/Strisselspalt session saison. I've considered using Belma by itself, but just haven't gotten there yet. 3711 is my go-to saison yeast, though Belle Saison is nice in this recipe as well. The Brett B in WLP-670 American Farmhouse might be interesting here.

6-gallon batch, 85% efficiency

5.5 lb Maris Otter
2 oz Acid Malt (for pH)

.25 oz Belma (12.1% AA) - FWH
1 oz Strisselspalt (2.1% AA) - 20 min
.25 oz Belma - 5 min (I originally had this as a 20 min. Up to you.)
1 oz Strisselspalt - Dry hop (5 days before bottling)
1 oz Belma - Dry hop (5 days before bottling)

Wyeast 3711

Mash: 155 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

Belma Session Saison

Have you used this grain bill in a saison yet? I'm considering brewing something similar: 90% Maris Otter, 10% oats, 3711 yeast.

 

[eulipion2]

Have you used this grain bill in a saison yet? I'm considering brewing something similar: 90% Maris Otter, 10% oats, 3711 yeast.

Yup. I've brewed that recipe a few times. Occasionally I'll bump it up with a little Munich if I'm going with more pronounced hops, but the Belma and Strisselspalt are light enough that the extra toasty/nutty/malty flavors from the MO are still there. The acid malt was strictly for pH adjustment and didn't contribute any real flavor. Oats could make a nice contribution, especially toasted. The one thing I've noticed in my 3711 brews is that it'll dry the beer out (probably eat through concrete given the chance), but there's still a nice mouthfeel, even with a smaller brew. The oats will add to that, but it should be fine.