i have made this recipe twice now and it is fantastic! 1st batch exactly as OP recipe; 2nd batch changed hops to EKG and yeast to WL 565. Both turned out great. Question: I would like to xperiment with rye in a saison. Building off of this recipe, any recommendation as to morph this into a rye saison?
i've added 5% rye to my saison and it gives it just a little something extra, I love it. I also tasted a saison at the GABF I really loved and talked to the brewer and he also had 5% rye in his grist. with that said I haven't tried anything higher than 5%, might be worth a shot for sure.
Nothing like recipe advice a year too late
Just brewed a double batch of this today for my friend's first brew. Hit 1.060 on the dot. Only switched from honey to sugar to test for any differences and my hops were slightly higher AA so I should be around 40 IBUs. If it's half as good as last time, it'll be a hit!
Might dry hop with sage, rosemary, or thyme for my half. Does anyone have experience with herbs in this recipe?
I fermented this pretty warm (ambient 70 in a cardboard box so wort was likely in the mid 70s or higher) and hit 1.000 fg. The hydrometer sample was incredible - I highly recommend trying to ferment this on the warmer side if you enjoy more flavor than you're getting with 3711. Ran out of CO2 (leak in regulator) while purging the headspace so I won't be able to try this until next weekend
Cardboard as a fermentation chamber? Might need to try for these winter months ahead, never dawned on me just to throw a box over the bucket and maybe use a heat wrap
My basement has been fine for low to mid 60's year round but to maintain around 70 without the use of a heater as eluded me, i try to keep brewing simple
I'm from harco but i use to frequent Maryland Homebrew alot, now i mostly hit up Alecraft in bel air and occasionally Nepenthe
I'm with you on keeping things simple. Basement is mid 60s and main level is 70 in my row home. I don't brew anything that needs to be outside those temps.My basement has been fine for low to mid 60's year round but to maintain around 70 without the use of a heater as eluded me, i try to keep brewing simple
I'm from harco but i use to frequent Maryland Homebrew alot, now i mostly hit up Alecraft in bel air and occasionally Nepenthe
CRABS (Heavy Seas), Cross Street Irregulars (Mahaffey's) and Baltibrew (Nepenthe) are all at places I go anyway. Maybe I should join one!+1 on Bmore/MD. I hit up all those stores as well, though just not a part of any clubs
ISince uncarbed samples tend to be more bitter than the beer itself, is it reasonable to extrapolate and say once this is fully carbed that the perceived bitterness will go down? I enjoy it but some of my friends may appreciate a little less aggressive brew.
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But on the other hand carbonic acid from CO2 can also be perceived as bitter.. So what's the balance?
Also, I'll be using sugar instead of honey from now on in this recipe. I can't tell the difference and it took me down to 1.000 FG.
I just ordered some wallonian farmhouse and Saison blend 2 from yeast bay. Will be recreating my last batch next weekend and will enjoy the comparisons between these and the 3711 I used on my first go.
I tell you, nothing better than having my ipa, Chai stout, and a good Saison on tap. Love homebrewing.
lol! So true.
My bad. Unmalted White Wheat!
https://www.ontariobeerkegs.com/Unmalted_White_Wheat_OiO_1_lb_p/malt-1lb-unmalted-white-wheat.htm
Just brewed the exact recipe except my LHBS din't have wyeast 3711 so I went with WL 565 Belgian Saison yeast. I'm going to take morebeers advice and ramp it up 2 degrees right after brew day from 68 until i reach 85 and hold it there for a few days.
I hit all temps mash temps exact, can't wait!
That 3711 is a beast!
Bell Saison is a beast as well!
^^ I finished incredibly low with Belle Saison, my beer is preeetty dry!
Anyone brewed a more sessonable version of this? In the 5% range? My last version went down to 1.002 with belle saison and was over 9% would like to be able to drink a few and not be zonked after 2 bottels. :fro:
I have done this once with this recipe and the same with a couple other Saisons I've made. First thing is drop the honey, if you're using 3711 it will still dry out, this strain will chew it down regardless of having the simple sugars, and I haven't found the honey to contribute anything flavor wise when added in the boil so nothing lost there either. That should drop about 1% ABV off.
If you want to go lower you can do one of two things, I just lowered the amount of 2-Row to get to the ABV I wanted, If you want to keep the recipe the same, you can use beersmith or brewer's friend to play with the percentages of each grain to keep them the same.
I didn't notice much difference when I just dropped the honey and lowered the 2-row, I think the difference mainly came from the lower ABV, maybe slightly less "sweet" from the lower alcohol, otherwise I thought it was very similar taste wise.
For those of you who have brewed this, what is the advantage of using Sorachi and Fuggles specifically as the FWH? I was just going to get the same IBUs out of some Warrior. I feel like using Sorachi as a FWH won't really add any of those characteristic lemon notes as they will be boiled off, no?
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